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Autumnal feast

It herbstelt yellow-red, the grapes are harvested in the morning dew lies on the leaves, the harvest is brought in and it gluschtet after a more substantial dishes.

Prior's starts with the pig roast in country restaurant, here an idea for a down to earth, extremely tasty and nutritious supper for 2. The way, is intended as an alternative to everywhere now widely-making, boring Munich Zecherzmorgen, the trendy white sausages (you can buy a real in Schwiitz living Piefke now in Migros and Denner with "Francs") with sweet mustard and pretzels.

blood and liver sausage with caramelized apples and R östi

pudding is popular in France as "boudin noir" (there is also the milder boudin blanc) that's mostly filled with onion melt or raisins. It is generally smaller and firmer than the Swiss and spicy blood sausage and is often grilled. In Germany, stacked blood is often used in cooking sausages, which is then known as bacon rind and red and black sausages. In England you eat "Black Pudding" for the traditional breakfast, blood sausage in Spain as "morcilla" are known.

The Franz men and women have brought the sausage in the Caribbean and Louisiana, where Boudin is still a local specialty. In Switzerland They ate together with glad liverwurst.

Take, for 2 people:

- 4 small or 2 large blood and liver sausages

- four small, tart apples
- raisins
- butter, sugar, salt
- something Bouillon
- White Wine

- Rösti

Preparation: Peel apples and remove the cores and cut into small pieces. Fry in butter, add salt. At least 4 tablespoons raisins and add sugar to it. let it caramelize the apples. Simmer and deglaze with white wine and a little broth to pour. Again, pure butter and salt . Season

fry gently brown the sausages in the frying pan. Heat in mind: to burst when the sausages are too hot on it, it looks ugly, reminiscent of ... well, it looks ugly.

hash browns and fry together with the apple slices on plates. It looks funny when you brought up by the liver sausage and the contents poured into the plate.

This tastes best a dark Belgian beer or alcohol bomb à la Leffe.