Blood sausage parcels with creamy sauerkraut

Total time: 55m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 250 Kcal, 11g Protein, 20g Carbohydrates, 14g Fat


  • Blood sausage filling
  • 3 blood sausages (approx. 100 g each)
  • 1 tbsp parsley, finely chopped
  • Blood sausage parcels
  • 1 pack strudel pastry
  • 20 g butter, melted
  • Sauerkraut
  • 1 dl apple juice
  • 2 dl full cream, whipped until stiff
  • 500 g cooked sauerkraut, drained, squeezed
  • 1 tbsp parsley, chopped
  • Caramelized chestnuts
  • 50 g butter
  • 80 g sugar
  • 1 dl beer
  • a little pepper
  • 0.25 tsp salt
  • 500 g frozen peeled chestnuts, defrosted

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  • Blood sausage filling

    Cut open the raw blood sausages lengthwise, scoop out the sausage meat using a spoon. Mix the sausage meat with the parsley.
  • Blood sausage parcels

    Carefully separate the pastry sheets, brush with a little butter, stack the sheets on top of each other, quarter. Spread the sausage meat in the centre of the pastry squares. Gather up the edges of the pastry to form small parcels. Transfer the blood sausage parcels to a baking tray lined with baking paper, brush with the remainder of the butter.
  • To bake

    Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly on a cooling rack.
  • Sauerkraut

    Heat the sauerkraut with the apple juice. Mix in the whipped cream and parsley shortly before serving.
  • Caramelized chestnuts

    Heat the butter in a wide frying pan. Add the sugar and simmer, swirling the pan occasionally until a pale caramel has formed. Pour in the beer and bring to the boil. Add the chestnuts, simmer for approx. 8 mins., season. Serve the parcels with the chestnuts and sauerkraut.

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