surprisingly,
this was the best selling dish so far this year:
'Blunznhendl' chicken stuffed with black pudding:
-roast blood sausage (when soft, add red wine)
let cool down, add grated apples, majoran, and white bread
- stuff it into the chicken ('subkultan' = between skin and flesh)
- salt it, add thyme, olive oil, and orange cest
cool it and let marinate for a day or two
heat the oven to 160C and put in for about 10 minutes, drop temperature to 120C and keep it in till it's nearly done (toothpick test). before serving, put it under the grill to get crispy skin and stuffing.
i serve it with grilled herb-polenta, kale and port wine sauce