Winner of the campaign "WTF is Spundekäse"
As part of "Rheinhessen enjoy" 12 food bloggers were asked to create a new recipe from Rheinhessen products. Florian Dehnhard from Dreams on a Plate has won the competition with his blood sausage creation.
1) For the blood sausage cubes
ingredients
preparation
Cut the black pudding into cubes as big as possible, coat with Riesling mustard and wrap with the bacon. Blanch chives for a few seconds in boiling water and quench cold. Tie the blood sausage packets with the chives like a gift and sauté crispy brown from all six sides.
2) For the coleslaw
ingredients
preparation
Pick the leaves from the savoy cabbage, cut out the midrib from each leaf, wash, spin dry and pile up properly. Cut the savoy cabbage into very thin strips. Peel the onion and finely dice, sauté in butter and let cool. Pound the celery seed in the mortar. Finely chop the tarragon.
Mix the finely cut savoy cabbage with the remaining ingredients, season with salt and pepper and let it soak overnight.
3) For the dibble flap
ingredients
preparation
Wash the pumpkin, cut in half, remove the seeds and grate with the grater. Peel potatoes and also grate. Mix the pumpkin and potatoes with the egg and the cornstarch and season well with nutmeg, pepper and salt. Bake the "Dibbelappe" in portions golden yellow.
Source: Blog post Dreams on a Plate
