Blunzengröstl

Blunzengröstl - Austrian National Food

Blunzengröstl, or Gröstl mit Blutwurst, is a traditional Austrian dish that exemplifies the nation’s affinity for rustic, substantial, and comforting cuisine. Deeply ingrained in Austrian culinary history, this dish is a sort of pan-fried potato hash and sausage. Traditionally, Blunzngröstl was a staple food for rural areas and farmers since it was a cheap and filling meal using every bit of the animal. Still a popular meal in Austrian cuisine today, both residents and tourists appreciate its rich flavors and pleasing texture.

Blunzengröstl
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Blunzengröstl

Recipe by Travel S HelperCourse: MainCuisine: AustrianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

450

kcal

Blunzngröstl is a conventional Austrian dish composed of blood sausage (Blunzn), potatoes, and onions. It is a substantial and fulfilling dish ideal for colder seasons, renowned for its simplicity and rich flavor. The procedure entails washing and boiling potatoes until they are tender, followed by peeling and slicing them into thick rounds or cubes. Sautéing the onions in a large skillet over medium heat, incorporating the potatoes and seasoning with salt, pepper, caraway seeds, and marjoram. Prepare the blood sausage by removing the casing, then combine gently for 5 minutes until thoroughly heated and integrated with the potatoes and onions. Fry one egg per serving until the whites are firm while the yolk remains liquid. Garnish the Blunzngröstl with fresh parsley and, if desired, top it with a fried egg before serving. Variations encompass the incorporation of vinegar or sauerkraut for a subtly tangy flavor, and the use of black pudding as a substitute when blood sausage is inaccessible. Leftovers may be preserved in an airtight container in the refrigerator for a maximum of 2 days.

Ingredients

  • 500g potatoes (preferably waxy variety)

  • 300g blood sausage (Blunzn)

  • 1 large onion, finely sliced

  • 2 cloves garlic, minced

  • 2 tablespoons lard or butter

  • 1 teaspoon caraway seeds (optional)

  • 1 teaspoon marjoram

  • Salt and black pepper, to taste

  • Fresh parsley, finely chopped (for garnish)

  • 1 egg per serving (optional, for fried egg topping)

Directions

  • Prepare the Potatoes
  • Wash and boil the potatoes in their skins until just tender (about 10-12 minutes).
  • Let them cool slightly, then peel and slice into thick rounds or cubes.
  • Cook the Onions
  • Heat lard or butter in a large skillet over medium heat.
  • Add the sliced onions and cook until golden and caramelized, about 5-7 minutes.
  • Add the Potatoes
  • Increase the heat slightly and add the cooked potato slices to the skillet.
  • Season with salt, pepper, caraway seeds (if using), and marjoram.
  • Stir occasionally to ensure even browning and a slightly crispy texture.
  • Cook the Blood Sausage
  • Remove the skin from the blood sausage and crumble it into the skillet.
  • Mix gently and cook for 5 minutes until the sausage is heated through and blended with the potatoes and onions.
  • Optional Fried Egg Topping
  • In a separate pan, fry one egg per serving until the whites are set but the yolk remains runny.
  • Garnish and Serve
  • Sprinkle the Blunzngröstl with fresh parsley and top with the fried egg, if desired. Serve warm.

Notes

  • Blood Sausage: Traditional Austrian blood sausage (Blutwurst) is typically used for this dish. If you can't find Blutwurst, you can substitute it with other types of blood sausage available in your area.
  • Potatoes: Use waxy potatoes, such as Yukon Gold or red potatoes, as they hold their shape better during cooking.
  • Apple Cider Vinegar and Apple: Adding a splash of apple cider vinegar and slices of apple is optional, but it can enhance the dish by adding a pleasant tangy sweetness that complements the rich flavors of the sausage and potatoes.
  • Vegetarian Option: Skip the meat and add sautéed mushrooms or vegetables for a vegetarian twist.
  • Serving Suggestions: Serve with a crisp green salad or a side of sauerkraut for a complete meal.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for the best texture.
Austrian National Food - World Of Food
World Of Food

Austrian National Food

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