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Blutwurst with Caramelised Apples & Onions

Iron-rich blood sausage seared until the casing crisps and the interior turns molten, served with sweet caramelised onions and tart apple.
Print Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: German
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 4 thick slices Blutwurst (blood sausage)
  • 2 small apples cored and sliced (use tart variety)
  • 2 large onions thinly sliced
  • 2 tbsp erythritol
  • 3 tbsp butter
  • 1 tsp caraway seeds
  • 2 tbsp apple cider vinegar
  • Salt and black pepper
  • Fresh parsley to garnish

Instructions

  • Caramelise onions in 2 tbsp butter with erythritol over medium heat 20 min until golden.
  • Add apple slices and caraway. Cook 8 min until apples soften. Add vinegar and season.
  • In a separate pan, heat remaining butter over high heat.
  • Fry Blutwurst slices 2–3 min per side until casing is crispy. Do not touch until it releases naturally.
  • Plate Blutwurst over apple-onion mixture. Garnish with parsley.

Nutrition

Serving: 1serving | Calories: 380kcal | Protein: 18g | Fat: 28g | Fiber: 2g
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