Apple Blood Sausage Gröstl

For the apple and blood sausage gröstl, peel the apples and cut into cubes. Fry the apple cubes with about 40 g of butter in a pan until they are soft, after half the cooking time add the mustard (according to taste, in about 3 – 4 tablespoons).With the remaining butter fry the black pudding in a separate pan.

Spread the fried apple cubes on a plate and arrange the apple black pudding gröstl on top.

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