BLOOD SAUSAGE PASTRIES
Makes 16 pieces
- 4-5 EMH blood sausages
- 1 pack of butter puff pastry
- jam of your choice (lingonberry, mandarin, orange, cranberry, etc.)
- a little milk
- thyme sprigs
Slice the blood sausages. Cut each pastry sheet into 4 equal rectangles. Using a sharp knife, score a smaller rectangle on each pastry about 0.5 cm from the edges, but do not cut all the way through. Brush the edges with milk and spread a generous amount of jam on the inner rectangle, top with 2 slices of blood sausage and sprinkle with thyme leaves. Bake in a preheated 200°C oven for 10 minutes or until the pastry is puffed and golden.
EMH BREAKFAST
Serves six
- 1 pack EMH blood sausages
- 1 pack EMH cold-smoked bacon
- 6 free-range eggs
- 400 g baby mushrooms
- cold-pressed rapeseed oil
- 1 can (400 g) lentils
- 1 can (400 g) crushed tomatoes
- 2-3 tbsp ketchup
- sugar, to taste
- BBQ sauce, to taste
- salt
- freshly ground black pepper
- 1 long fresh cucumber
First prepare the lentils. Drain and rinse them under running water. Place in a pot, add the tomatoes, ketchup, sugar and BBQ sauce to taste. Bring to a boil and let simmer on low heat for 15-20 minutes. Season with salt and pepper, set aside and keep warm. Heat oil in a pan and fry the mushrooms until golden. Season with salt and pepper. Set aside. Next, fry the bacon and blood sausages. Meanwhile, dice the cucumber into small cubes. Last, fry the eggs. Place on warmed plates, add bacon strips, sliced blood sausages, mushrooms, lentils and cucumber, and serve with a cup of good strong coffee.
