| How To Cook: |
|
|
1. Slice the black pudding and fry in the hot fat.
|
2. Wash the sauerkraut and squeeze to remove all water.
|
3. Boil for 10 minutes in water, strain and chop finely,
|
4. Brown the garlic in the hot fat, add the sauerkraut and, just before serving, the white wine.
|
5. Pile the sauerkraut in a dish and place the sausage round it.
|
|
