For the Blutwurstgröstl, first peel and finely dice the potatoes. Roast in 20 g hot clarified butter until golden brown on all sides and season lightly with salt.
Remove the skin from the sausage and dice the sausage. Peel and finely dice the onion. In a second frying pan, sauté onion cubes in remaining clarified butter until translucent. Add sausage and stir-fry briefly. Carefully mix the potatoes with the sausage and serve the black pudding gröstl sprinkled with marjoram leaves.
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