Black Pudding on Baguette with Poached Egg and Kraut Sauce

For the blood sausage on baguette with poached egg and crème sauce, first make the baguette. To do this, prepare a yeast dough from flour, salt, dry yeast and water and let it rise covered.

Cut the dough in half and form two strands. Let rise again for 20 minutes. Bake in the oven at 200 °C until crispy.

For the horseradish sauce, grate (tear) the fresh horseradish and mix well with the remaining ingredients. Season to taste with salt and pepper.

For the poached egg, bring water to a boil and add vinegar. Carefully crack the egg into a bowl and slide it into the water, which is only simmering. After 3 minutes, carefully take out the egg and arrange it with the baguette slices on plates, pour some horseradish sauce over it and drape slices of black pudding on it.

Decorate with pieces of paprika and parsley and serve the black pudding on baguette with poached egg and kraut sauce.

Preparation Tip:

To make the black pudding on baguette with poached egg and kraut sauce ready faster before you serve it, you can bake the baguette the day before. In a pinch, a store-bought baguette will do.

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