This traditional Tyrolean recipe comes to us from chef Alexander Struth at the restaurant "Blaue Quelle" in Erl, Austria.
1.5 kg waxy potatoes
Around 600 to 700 g blutwurst (blood sausage)
1 medium-sized onion, diced
1 clove garlic
Leeks, marjoram, parsley
Salt, freshly ground pepper
Whole caraway seeds
Boil the potatoes in salted water until easily pierced with a fork, then drain, let cool, and slice.
Heat some of the oil in a frying pan and distribute the potato slices evenly.
Season with salt, pepper and caraway and fry until potatoes are light brown.
Move the potatoes to one side. Melt some butter on the other. Add the onions and sauté.
Skin the blutwurst and slice it. Spread the slices over the potatoes and heat, seasoning with the garlic and herbs.
Mix carefully and distribute on plates. Garnish with fresh grated horseradish before serving.