Crimped Blood Sausage Noodles with Apple Grams

Knead a medium-stiff dough from flour, salt, oil and 250-300 ml water. Form into a ball, cover with foil and let rest. Meanwhile, lightly fry the chopped onions in hot lard. Add parsley as well as garlic and mix everything well. Then roll out the dough thinly on a floured work surface and brush a wide strip with beaten egg. Now place 1 or 2 slices of black pudding (about 50 g in total for each noodle) on the dough. Put roasted onions on top and sprinkle with freshly torn horseradish. Fold the dough over, press down and cut out into crescent shapes. Press the edges down with the tines of a fork or crimp them between your fingers like waves. In a pot, bring salted water to a boil, drop in pasta and cook for 10-12 minutes. Lift out, drain and arrange on preheated plates. Meanwhile, fry the apple cubes in lard and mix with the grams. Spread the apple grams over the arranged black pudding noodles.

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