- Remove skin from blood sausage and cut in to 3/4 inch slices (about width of 1 finger). Cut onions lengthwise into broad slices.
- Arrange blood sausage slices on platter, top with onion slices, 1 tsp mustard and paprika
- Serve with rye rolls (Röggelche) and butter. If you don't have rye rolls, use pretzel buns.