Thuringian Fried Blood Sausage Slices with Lentil Vegetables

Wash the lentils in a cool place, put them in a saucepan with salted water and cook for 20 minutes. Clean and rinse leek, peel parsley root, celery bulb and carrots. Finely dice everything, add and cook for another 20 minutes. Season with salt and vinegar.

Peel onions and finely dice with bacon. Fry bacon cubes in a frying pan without fat, add onion cubes and cook until translucent. Remove with slotted spoon and pour over vegetables.

Blunzen cut into slices and turn in flour on the other side. Oil to the bacon grease form, heat and Blunzen on both sides crisply roast.

Arrange on the vegetables.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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