Vienna, Austria
Beuschel
Traditional Austrian offal dish made from veal lungs and heart in a creamy sauce, a classic Viennese specialty, tender and rich, adventurous.
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Austria
Blunzengröstl
Blunzengröstl fries blood sausage with potato, onion and marjoram in a browned skillet dish.
Vienna, Austria
Bruckfleisch
Bruckfleisch cooks veal or beef offal with onion, paprika, vinegar and stock into a dark, gently acidic ragout.
Austria
Gebackene Blunznradln
Gebackene Blunznradln are rounds of blood sausage coated in crumbs and fried until the outside is crisp.