Earth Apple Blunzen Roulade

Boil potatoes with skin in salted water for 25-30 minutes, drain and steam very well. Peel the potatoes and press them hot through a potato ricer into a suitable bowl. Add flour, egg and salt. Knead together with a wooden spoon to form a soft, elastic dough.

Cut onions and garlic into fine cubes. Cut bluntzes into coarse cubes. Heat 2 tbsp. olive oil and sauté the onions and garlic. Add the blunzas and fry until the blunzas fall apart. Season with salt and pepper, pluck marjoram leaves and add. Pour into a sieve, drain and cool. 3.

Roll out the potato dough on floured cling film to a rectangular shape about 1 cm thick. Spread the cooled blood sausage mixture evenly on top. Roll up the potato dough using the cling film. Roll the roulade tightly in the cling film and close tightly at the sides. Place roulade on aluminum foil, roll in and close tightly at sides. Cook in lightly boiling hot water, or possibly multi-steam cooker for 35-40 minutes.

Remove and cool in the refrigerator for 4 hours. 4.

Remove the aluminum foil and the cling film and cut the roulade into 2 cm thick slices. Heat remaining olive oil and butter in a non-stick frying pan and roast potato slices in it until golden brown on both sides. Arrange on flat plates and sprinkle with plucked parsley leaves.

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