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California Prune and Berlin Blood Sausage Croquettes with a Smoked Apple Dip

A unique croquette made with Berlin Blood Sausage, naturally sweet California Prunes and American Craft Beer. Served with a Smoked Apple Dip, this special croquette was created at the Restaurant Lausebengel, a local interpretation of a modern dining pub with reimagined seasonal Berlin cuisine and beer variety from ten taps.

Serves 6 portions (2 croquettes per portion)

Featuring California Prunes 

More about Lausebengel

Where to buy the products

  • In Germany, you can find California Prunes at Lidl, among other places.
  • The organic brand Morgenland offers organic California Prunes and are available at Denns and Bio Company.
  • Restaurants/B2B customers will find a wide selection of American craft beers at Dérer.
    A large selection of different craft beers is produced by Sierra Nevada. Especially suitable for this recipe is the New England IPA.

Ingredients

Blood Sausage Croquettes

3 piecesblood sausage from the Berlin "Blutwurstmanufaktur" (about 150g)
150 gonions (peeled & quartered)
100 gCalifornian Prunes (alternative: raisins)
50 mlNew England Pale Ale
30 grubbed marjoram
30 mlgolden syrup (Grafschafter Landsaft / sugar-beet syrup)

Breading

breadcrumbs
panko breadcrumbs
some onion powder

Smoked Apple Dip

apples
apple wood
salt
cinnamon
white pepper

Blood Sausage Croquettes and Breading

  1. Peel the onions, cut them into quarters and put them through a meat grinder together with the blood sausage.

  2. Put the blood sausage through a meat grinder - use a fine slice.

  3. Boil the prunes together with the New England Pale Ale and finely grind.

  4. Mix the whole mass with marjoram and add golden syrup.

  5. Divide the mixture with a spoon into 50-60 g balls and form them into croquettes.

  6. Mix equal parts of breadcrumbs and panko breadcrumbs together and season with a little onion powder.

  7. Coat the croquettes in the breadcrumb mixture and cool well before frying.

Smoked Apple Dip

  1. Peel apples and smoke over apple wood.

  2. Boil down to a coarse pulp and season with a little salt, cinnamon and white pepper.

  3. Don’t have apple wood? Mix 180 ml applesauce with liquid smoke instead.

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