Fried Blood Sausage And Potatoes
Total time: -
Prep:
25 min
Rest:
10 min
Cook:
35 min
Ingredients
4 servings
Instructions
- Put the potatoes in a pot, cover with water and season generously with salt and a dash of vinegar. Bring to a rolling boil, then turn off the heat and let the potatoes sit in the hot water for 10 minutes.
- Remove the potatoes and allow them to cool. Once cool, cut them in half or crush lightly if they are small - this will help them brown and crisp better.
- Cut the blood sausage into 1-inch thick coins. Heat the lard or oil in a large cast iron skillet over medium-high heat until lightly smoking. Add the potatoes and fry for 3-4 minutes per side until they are fork-tender (easily pierced with a fork) and deep golden brown.
- Add the blood sausage and scallions to the skillet with the potatoes. Fry everything together for an additional 5 minutes, turning the pieces as needed, until the sausage is crispy, deep golden brown all over, and hot throughout. Transfer to a serving plate and garnish with fresh parsley and/or cilantro. Season to taste with salt and pepper and serve immediately while hot.