Here’s a recipe for a hearty autumn salade chèvre with Frische Blutwurst (fried blood sausage), which was passed along to us by Renate Schaller. Adapted from Martha Stewart.
Slice two black pudding sausages (the fresh Schaller & Weber Blutwurst apply) into rounds, then fry in canola or olive oil until crispy. After they’ve cooled somewhat, top each slice with a half-spoonful or crumble of good goat cheese. Arrange the slices on a metal sheet, and place under a broiler (preheated to about 350°) until the cheese turns golden brown. Add to a bowl of fresh salad leaves with roasted beets (which can be store-bought or prepared in advance), and drizzle with mustard vinaigrette.
If you really want to get fancy, you can prepare your own dressing using 1/4 c balsamic vinegar, about 1 tbsp honey, a heaping tablespoon of Schaller & Weber horseradish mustard, salt and pepper to taste, and about 3/4 cup good olive oil. Add the oil slowly as you whisk all other ingredients together.