Monday, April 25, 2016

Blood Sausage Watercress Apple Spelt Tart

When I am home in Germany, I look forward to the supermarket trips to reacquaint myself with old friends. 

The fantastic yogurt, the cheese and sausage selection, to name a few and I've always loved these little flats of fresh watercress available in spring time. A few snips add bright flavor to salads, garnish or whatever you like. The best part is the cost of about 1 euro.

I added the fresh watercress to the ingredients  of this savory German tart to give it a pop of spring flavor.

Watercress aside, what I like best about this tart is that it is seasonally versatile. 

The blood sausage in the recipe is hearty enough for fall and winter. The apples give it a bit of sweetness. The spelt crust adds nice rustic flavor.

The recipe specifies German blood sausage or blutwurst. However, if German blood worst is hard to find at your local butcher or supermarket, feel free to substitute any blood sausage you can find. You could also use bratwurst for a lighter taste or if you are squeamish about eating blood sausage. 

I used gouda cheese in the tart. Feel free to substitute swiss or emmental. A semi- hard mellow cheese works best in combination with the other flavors.

For the full recipe and instructions, hop on over to my German Food Page at

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