Tim’s been making Blunzngröstl lately – refried bloodsausage with fried potatoes and freshly grated horseradish. And invariably we drink a Most (Austrian Sour Apple Cider) that’s mixed with soda water.
It might be worthwhile forgetting what I wrote about salads a minute ago – pigs’ blood fried up with onion and potatoes is the bomb.
Making Special 