Pan-Seared Blutwurst with Apple & Onion
Crispy-edged German blood sausage with caramelized apples and onions in 20 minutes. Authentic, minimal fuss, deeply savory.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- ¾ lb blutwurst (blood sausage), whole
- 1 medium yellow onion, thinly sliced
- 1 large Granny Smith apple, cored and sliced into 1/4-inch wedges
- 2 tbsp neutral cooking oil
- 2 tbsp whole grain mustard
- ¼ cup dark beer or German lager (optional, for deglazing)
- 1 small handful fresh thyme or parsley (optional, for garnish)
Instructions
- 1
Heat oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 2
Score the blutwurst skin lightly (2–3 shallow cuts). Place in skillet and sear 4–5 minutes per side until edges crisp and skin splits slightly. Remove to a plate.
- 3
Add onions and apples to the same skillet. Cook 6–8 minutes, stirring occasionally, until onions soften and edges turn golden brown.
- 4
Return blutwurst to the skillet. If using beer, pour it in and simmer 1 minute until liquid mostly reduces.
- 5
Slide sausage and apple-onion mixture onto a plate. Dot with whole grain mustard and scatter herbs if desired.
Tools you’ll need
- 12-inch skillet (cast iron or stainless preferred)
- sharp knife
- tongs or fork
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