Blunzengröstl is a traditional Bavarian and Austrian dish made by frying pieces of blood sausage (Blunzen) with onions and often potatoes.

It also includes other ingredients like garlic or parsley, and it's commonly seasoned with marjoram, salt, and pepper. Sometimes, apples or vinegar are included to provide a bit of tanginess that balances the richness of the sausage. Blunzengröstl is usually served hot and can be enjoyed as a main course or a hearty snack.