Classic recipes
Dead grandma with sauerkraut and mashed potatoes
Dead Grandma is one of those hearty Eastern dishes that polarize, but that's exactly why it has so much character. With fried black pudding, mild sauerkraut and creamy mashed potatoes, this is a very down-to-earth dish.
Timing
- Preparation: approx. 20 minutes
- Cook potatoes: approx. 20-25 minutes
- Sauerkraut: approx. 20-25 minutes
- Fry the black pudding: approx. 8-12 minutes
- Total: approx. 45 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 910 kcal
- Protein
- ≈ 28.4 g
- Carbohydrates
- ≈ 42.2 g
- Fat
- ≈ 67.2 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 onions · ≈ 200.0 g
- 2 tbsp clarified butter · ≈ 27.3 g
- 600 g blood sausage · ≈ 600 g · Assumed quantity / reference product
- 1 tbsp lard or butter · ≈ 15 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g blood sausage
- 2 onions
- 2 tbsp clarified butter
- 800 g floury potatoes
- 40g butter
- 150 ml milk, warm
- Salt
- pepper
- 1 pinch of nutmeg
- 500 g sauerkraut
- 1 tbsp lard or butter
- 100 ml broth or water
- 1 bay leaf
- 4 juniper berries
Instructions
- Peel the potatoes, cut them into pieces and boil them in salted water until soft.
- For the sauerkraut, heat the lard or butter in a pot, add the sauerkraut, bay leaves, juniper and stock and cook gently for 20 to 25 minutes.
- Skin the blood sausage and cut it into coarse pieces. Dice onions finely.
- Heat the clarified butter in a large pan and sauté the onions until golden.
- Add black pudding and fry over medium heat. Roughly break it up with a spatula until you get a rustic, juicy mass. This takes about 8 to 12 minutes.
- Drain the cooked potatoes, let them evaporate briefly and mash them into puree with butter and warm milk. Season with salt, pepper and nutmeg.
- Finally season the sauerkraut and serve everything together while it is hot.
