Blood sausage in bacon with pumpkin dumplings and cabbage, © dreams on a plate© dreams on a plate

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Blood sausage in bacon with pumpkin dumplings and cabbage

As part of "Rheinhessen enjoy" 12 food bloggers were asked to create a new recipe from Rheinhessen products. Florian Dehnhard from Dreams on a Plate has won the competition with his blood sausage creation.

1) For the blood sausage cubes

ingredients

  • 1 black pudding
  • 8 slices of bacon
  • 1 tsp Rieslingsenf
  • chives

preparation

Cut the black pudding into cubes as big as possible, coat with Riesling mustard and wrap with the bacon. Blanch chives for a few seconds in boiling water and quench cold. Tie the blood sausage packets with the chives like a gift and sauté crispy brown from all six sides.

2) For the coleslaw

ingredients

  • 1 savoy cabbage
  • 1 onion
  • 1EL butter
  • 200g Majo
  • 100ml cream
  • 2EL Riesling vinegar
  • 1 tbsp lime juice
  • 2 tbsp sugar
  • 1 teaspoon of celery seeds
  • ½ bunch of fresh tarragon
  • salt
  • pepper

preparation

Pick the leaves from the savoy cabbage, cut out the midrib from each leaf, wash, spin dry and pile up properly. Cut the savoy cabbage into very thin strips. Peel the onion and finely dice, sauté in butter and let cool. Pound the celery seed in the mortar. Finely chop the tarragon.
Mix the finely cut savoy cabbage with the remaining ingredients, season with salt and pepper and let it soak overnight.

3) For the dibble flap

ingredients

  • 1 Hokaido pumpkin
  • 1kg of potatoes
  • 1 egg
  • 4 tablespoons cornstarch
  • salt
  • pepper
  • nutmeg
  • Oil for frying

preparation

Wash the pumpkin, cut in half, remove the seeds and grate with the grater. Peel potatoes and also grate. Mix the pumpkin and potatoes with the egg and the cornstarch and season well with nutmeg, pepper and salt. Bake the "Dibbelappe" in portions golden yellow.

Source: Blog post Dreams on a Plate