Ingredients:

400 g black pudding, Thuringian, (Grützwurst, unseasoned)
100 g bacon, green or more
1 large onion(s)
1 pinch(s) marjoram
1 pinch(s) thyme
Salt and pepper, to taste
Margarine, for frying

Preparation:

Sauté the green bacon and then the finely diced onion one after the other.

Then cut the Thuringian blood sausage/grützwurst into slices and put them in a pan that has been heated with melted margarine. Mix in the bacon and onion and season to taste with spices such as salt, pepper, marjoram and thyme. When the grützwurst forms a mass and is really hot, divide it between the plates.

I like to serve the “Dead Grandma” with mashed potatoes.