Cologne Caviar (Kölscher Kaviar)

 

Kölner Kaviar
Slices of blood sausage, served cold on a platter with sliced onions, extra hot mustard and paprika, along with Rhineland rye rolls and butter.
Course Sandwiches
Cuisine Rhineland
Keyword Blood sausage, Flönz, Kölscher Kaviar
Region Rhineland
Servings 4

Ingredients

  • 4 Rye Rolls Called "Röggelche" in Cologne. Click link for recipe to make your own
  • 4 pretzel sandwich buns Alternative to Rye Rolls
  • 4 tbsp butter
  • 1 lbs blood sausage pre-cooked
  • 3 onions, medium size
  • 2 tsp. Hungarian paprika
  • 4 tbsp extra hot mustard

Instructions

  • 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.