For the Blunzenbaunzerln with Süßmostkraut, first remove the skin from the black pudding and cut the sausage into slices not quite as thick as a finger. Then peel the potatoes, grate them coarsely on a grater and quickly mix them with some pepper and nutmeg as well as the pressed garlic cloves. As for breading, turn the black pudding slices first in flour, then in the beaten eggs and finally coat them well with the potato mixture.
Heat enough oil or lard in a large pan and fry the Blunz’nbaunzerln on both sides until golden brown. Lift out and dab well with kitchen paper. For the sweet must cabbage, finely shave the cabbage without the stalk and outer leaves, salt it well and sprinkle it with a mixture of half of the sweet must (approx. 1/8 l), a strong shot of vinegar or lemon juice and a pinch of sugar.
Mix the cabbage well several times and let it stand for at least 1 hour. Heat the lard in a saucepan, fry the onions in it until light, then add the cabbage, pour some beef broth and steam the cabbage until soft. When the cabbage is soft, dust it with a little flour, add the rest of the sweet must and boil everything thoroughly again.
For the Blunzenbaunzerln, it is best to arrange the finished sweet must cabbage separately so that the crispy Blunznradeln do not become soggy too quickly.