MEININGER cookbook: Berlin


Smoked eel with fried blood and liver sausage on poached apple ragout

For 4 persons



Blood sausage 400 g
Liver sausage 400 g
Smoked eel 200 g
Flour 200 g
Butter 200 g
Beef stock 2 l
Boskoop apples 12
Red onion 6
Honey 2 tbsp
White wine vinegar 4 tbsp
Salt 2 tsp



Cut the red onion and apple into cubes and mix the apple with the vinegar. The acid prevents the apple for oxidizing and helps retain the colour.

Reduce the beef stock to 1.6 l. Melt one third of the butter in a pan, then add the onion, apple, salt, and then the honey a short while later.

Finally, add the reduced stock to the pan. Season the ragout with salt. Take care not to overcook it – everything should be soft, but still retain its shape!

Cut the blood sausage and liver sausage into finger-thick slices, roll in flour and fry in butter. Now arrange the slices on the ragout and add slices of eel.

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