@themathscaptain and I don’t consume very much “proper” meat but we regularly eat blunz’n (blood sausage) smooshed up with potatoes, onions and horseradish as blunzngröstl.
Lately Tim has been frying slices of blunzn served with refried waxy potatoes and crème fraîche. I am not kidding when I say that this is one of the _best_ meals we’ve had either at home or out in the last couple of years. The blunzn has the most amazing light and creamy texture and I am so grateful to the animals, farmers and butchers who bring it to us.
Lately Tim has been frying slices of blunzn served with refried waxy potatoes and crème fraîche. I am not kidding when I say that this is one of the _best_ meals we’ve had either at home or out in the last couple of years. The blunzn has the most amazing light and creamy texture and I am so grateful to the animals, farmers and butchers who bring it to us.
Apparently this blunzn is made to a Lower Austrian recipe, but rest assured Aussie friends we will try to source / replicate this should any of you ever want to give it a try.
#blunzn #ethicalmeating #nosetotail #iron via Instagram http://ift.tt/2j075Ut
Making Special 