Fry the strained potatoes in the frying pan. Add cooked blunzen, season with pepper & salt, marjoram and caraway. Empty into a suitable bowl, cool a little, finally stir with sour cream and rest.
Knead semolina, egg yolks, flour, salt, water and oil into a smooth dough, rest until cooled. Roll out dough thinly and cut out circles. Place black pudding mixture in small heaps, fold dough circles into pockets and press firmly to smooth edges. Cook in salted water for 10 minutes until light.
Sweat shallot and garlic in a little butter, caramelize with sugar. Add sauerkraut and season with a little bit of cumin, pepper & salt. Add chicken stock and simmer for about 10 minutes. Blend and strain through a fine sieve. Cool the sauerkraut stock a little bit, then beat it with a whole egg over steam until creamy.
Sauté the shallots as well as the bacon in the butter fat, caramelize with sugar, reduce with vinegar syrup and a little bit of chicken stock. Then with the rest of the chicken stock and water soften the lentils in it (about 25 min).
Dry roast the bacon strips in the stove at 150 °C until crispy.
Arrange Schlutzkrapfen on beluga lentils with the sauerkraut foam.
And garnish with two thin strips of fried bacon.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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