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How to Make Traditional Cologne-Style Flönz (Blood Sausage) with Caramelized Onions

This authentic Cologne-style Flönz recipe brings the rich flavors of German cuisine to your table. Tender blood sausage is pan-fried to crispy perfection and served with sweet, caramelized onions for a hearty and satisfying meal that's steeped in tradition.

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Recipe Details

Prep Time

15 minutes

Cook Time

35 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Flönz, a traditional German blood sausage, is paired with caramelized onions for a rich, savory dish that's both comforting and deeply flavorful.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 links (about 500g) Flönz (blood sausage)
  • 2 large onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh parsley for garnish

Instructions

  1. Remove the Flönz from the refrigerator 30 minutes before cooking to bring it to room temperature.

  2. In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of oil over medium heat.

  3. Add the sliced onions and sugar to the skillet. Cook, stirring occasionally, for about 20-25 minutes until the onions are golden brown and caramelized.

  4. Add the apple cider vinegar to the onions, stirring to deglaze the pan. Season with salt and pepper to taste. Transfer the onions to a bowl and keep warm.

  5. Wipe the skillet clean and return it to medium heat. Add the remaining 1 tablespoon of butter.

  6. Carefully slice the Flönz into 1-inch thick rounds.

  7. Fry the Flönz slices for about 3-4 minutes on each side, until they develop a crispy exterior. Be gentle when flipping to prevent them from falling apart.

  8. Once the Flönz is crispy on both sides, remove from the heat.

  9. Serve the Flönz slices immediately, topped with the caramelized onions and garnished with chopped parsley.

Chef's Notes

  • If you can't find Flönz, you can substitute with other types of blood sausage like English black pudding or French boudin noir.
  • For a crispier texture, you can remove the casing from the Flönz before frying.
  • Leftover Flönz can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain the crispy exterior.
  • To balance the richness of the dish, serve with a side of tangy apple sauce or a crisp green salad.

Nutritional Info

Per serving (approximate): Calories: 450, Protein: 15g, Fat: 35g, Carbohydrates: 15g. Flönz is rich in iron and vitamin B12, making it a nutrient-dense choice for those looking to increase their iron intake.

Serving Suggestions

  • Serve with traditional German sides like sauerkraut or potato salad for an authentic meal.
  • Pair with a hearty German rye bread to soak up the juices.
  • For beverages, a crisp German Riesling or a cold Kölsch beer complements the rich flavors perfectly.
  • Present on a rustic wooden board for a traditional German tavern feel, garnished with fresh herbs and a side of whole grain mustard.