Chef's notes
“Lángos is a childhood memory from Hungary; it can also be topped with sour cream, cheese, ham, or bacon, or enjoyed sweet. I made the blood sausage muffins in Vienna spicy, fluffy, and hot, perfect to eat with salad and garlic cream on the side.”
Details
- ⏲️ Prep time: 30 min for both
- 🍳 Cook time: 85 min for both
- 🍽️ Servings: 6-8
Ingredients
- Black pudding muffins: - 450 g solid blood sausage - 4 onions -300g of lard - 30 g marjoram, grated - 20 g cumin, ground - 84 g yeast - 8 eggs - 850 g sour cream - Pepper from the mill - 15g salt
- Langos dough - 37 g of fresh yeast - 150 ml milk - 150 g potatoes, mainly firm-boiling - 390g flour - 55 g vegetable oil - 16 g salt
- Garlic oil: - 2 cloves of garlic - 200 ml vegetable oil [] to finish: 1000ml frying oil
Directions
- For the muffins: Cut the black pudding into small cubes with an edge length of about 5mm. Finely dice the onions. Melt the lard in a pan and sauté the onions in it for 15 minutes, gentle. Add the marjoram and cumin, stew for another 5 minutes. Allow to cool on a baking sheet. Mix all ingredients except for the black pudding to a dough (becomes quite liquid). At the end, carefully fold in the blood sausage cubes. Salt and pepper. Let the dough rest for 6 hours, pour into greased molds with a filling capacity of about 2 tablespoons and bake at 180 °C for 15 minutes.
- Langos: Cook the potatoes very soft and press. Mix in All other ingredients and knead to a gentle dough (10min). Let it rise to double size, flatten it to 1cm with a rolling pin on a floured surface and cut it into pieces 10x10cm.
- Garlic oil: Peel the garlic cloves, roughly crush with a knife and mix with the oil.
- Langos finish: Bake the Langos dough in hot oil, brush with garlic oil and salt abundantly.