Ready in 20 minutes, this is an easy-to-prepare main dish of potatoes mixed with onion and blood sausage.
- 1 lb potatoes skin on
- 1 red onion
- 5-1/2 oz blood sausage
- 1 Tbsp melted butter
- Peel potatoes and cut into thick chunks approximately 1/8” in size. Slice the onion into rings. Take out the blood sausage and cut into pieces also about 1/8” in size.
- Heat butter in a high-sided pan until just melted. Fry the potatoes on medium heat until golden brown on both sides. While the potatoes are frying, halve the pickles lengthwise and cut into small pieces.
- Add the onion to the potatoes and cook for an additional two minutes. Push all to the sides of the pan and brown the blood sausage in the middle of the pan for about one minute. Season with salt and pepper. Cover with pickle pieces and serve.