Blood Sausage Soup

Cut half of the black sausage into small cubes, the other half into narrow slices. In a saucepan, sauté the onions and finely diced vegetables with the garlic. Add the black pudding cubes, fill up with the clear soup and season. In a separate frying pan, toss the black bread cubes with goose lard until crusty and keep warm. Clean the frying pan. Turn the black pudding slices in flour to the other side and fry briefly on both sides in goose fat. Season soup, pour into plates, top with bread crumbs and black pudding slices.

Sprinkle with chives and parsley, decorate with cocktail tomatoes.

Our tip: Fresh chives are much more aromatic than dried ones!

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