Blood sausage with beetroot and parsley recipe
Total time: -
Prep:
15 min
Rest:
-
Cook:
70 min
Ingredients
4 servings
Instructions
- Cut the blood sausage into bite-sized pieces. Heat the grapeseed oil in a hot pan over medium-high heat. Fry the sausage pieces for 3-4 minutes per side until they are crispy and golden brown on the outside and hot on the inside. Remove from pan and keep warm.
- Roast the beetroot whole in the oven at 350°F for 1 hour until tender. Remove and rinse under cold water - the skin will slip off easily. Cut the beetroot into small dices. In a bowl, combine the diced beetroot with orange segments, parsley leaves, and finely chopped eschalot. Season generously with salt and pepper.
- Arrange the warm fried sausage on plates alongside the beetroot salad. Drizzle with lemon juice and serve immediately.
