Baked Black Pudding with Horseradish Sauce on Vogerlsalat

For baked black pudding wheels, cut black pudding into finger-thick wheels. Dredge in flour, run through beaten eggs and roll in breadcrumbs. Heat oil in a frying pan and fry black pudding wheels in it (at 170 °C) until golden brown on both sides. Remove and drain on paper towels. Arrange on plates. Marinate the Vogerlsalat with olive oil, balsamic vinegar and salt and serve with the prepared Krensauce. Before serving, sprinkle the Vogerlsalat with freshly shaved Parmesan. For the horseradish sauce, mix the mayonnaise with sour cream. Mix in the freshly torn horseradish and season with salt, white pepper and a squeeze of lemon juice.

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