American Reacts To German Austrian Blunzngröstl
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- Опубликовано: 7 сен 2024
- American Reacts To German Austrian Blunzngröstl
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Today I Will be reacting to German Austrian Blunzngröstl
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Original Video: • Blunzngröstl
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Title of the video American Reacts To German Austrian Blunzngröstl
• American Reacts To Ger...
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Btutwurst is called Blood Sausage in English, you saw him steer alot to prevent the ingredients from burning and the creamy texture comes from the Sausage which gets creamy if it get hot. This dish is really excellent served with Sauerkraut. I love it and this guy as an Austrian made it complete correct. If you can get a really fine Blood Sausage, try this recipe and you will feel like in heaven.
By the way, when he fried the blood sausage he didn't say "45 minutes" but "4 to 5 minutes".
🥰 Blunzengröstl is a hearty Austrian dish that we locals love. _›Blunzen‹_ is blood sausage, and _›Gröstl‹_ means something like _crispy fried stuff._ It's simple but incredibly satisfying. The roasted flavors that develop are fantastic. It's a great example of traditional Austrian comfort food that really hits the spot.
*Blunzengröstl*
_Ingredients:_
- 1 lb potatoes, boiled and diced
- 1/2 lb blood sausage, diced
- 1 medium onion, chopped
- 2 tbsp lard
- 1 tsp marjoram
- Salt and pepper to taste
- Fresh horseradish for grating
_Preparation:_
1. Heat lard in a skillet over medium-high heat.
2. Add chopped onions and brown it.
3. Add diced blood sausage, marjoram, salt, and pepper and roast it.
4. Add diced potatoes and fry and stirring occasionally.
5. Cook for 10-12 minutes until crispy, stirring often.
6. Serve hot with a simple green salad on the side.
7. Grate fresh horseradish over the top before eating. It will give it the extra spice!
The auto translation is hilarious.
Blunzn is a blood pudding-sausage and for that dish is should get a strong - roasting - flavour therefore he didn´t cook it too much.
When you roast/heat up a bloodpudding-sausage it becomes very mushy in texture at first which is not what we want for that particular dish but it should have.a little bit of crisp with roasting flavours.
Essential is the used blood pudding-sausage ..not every type is suitable because there are lot´s of different flavoured ones with different textures.
By the way Polsen does foremost Austrian-Pannonian cuisine = the cuisine from the very eastern part of Austria along the Hungarian border which has therefore lots of Hungarian influences....although that particular dish has no Hungarian influences but is straight Austrian Alpine cuisine...
Austria has a very divers cuisine...the East as mentioned is very hungarian influenced, then there is the Viennese cuisine which is very high cuisine because the dishes are foremost "Imperial court dishes" + "bourgeois dishes" which has often Czech influences because the Bourgeousie had back in the imperial days foremost Czech cooking maids + cooks....and then there is the rural farmer´s Alpine cuisine, while in the South the farmer´s Alpine cuisine is a bit influenced by Italian cuisine as well as like you´ll also find Austrian Alpine influences in the very North of Italy as well especially in the Italian Friuli region.
Hello,
the conventional "black pudding" browns and becomes soft in the pan, which is what the cook wants here.
However, there is also special black pudding that is made for frying and is called "Flöns".
I'm not a professional, but I think that the proportion of flour is increased when making the sausage, which gives it a firmer structure that doesn't break apart so easily when frying.
Here in Westphalia (a region in Germany), there is also a special form that I know as "Möpkenbrot".
Similar to Flöns, made with more flour and much harder than black pudding, but with raisins in the dough.
This is cut like bread and spread with either mustard or turnip syrup and then eaten.
I serve this dish with one or two fried eggs and pickled gherkins, coleslaw and beet salad on the side.
By the way: the google translation is horrible! Halbzeit = Half Time not Wedding, that would be "Hochtzeit".
Because of his austrian dialect, the translation is running crazy.
lol mild Austrian dialect, and the automatic subtitle translation shows its limits.
Blunzn is Austrian Slang,it is Blood Sausage
bei uns heist das ganze dregische mit blut und leberwurst ....
It is dialect, not slang.
i love to add eggs 😋
The Translation can't manage Austrian language