Why it works for iron
Blood sausage is one of the richest everyday iron foods in Northern Europe. Sauerkraut brings vitamin C and roast pumpkin adds carotenoids, so even the plant iron on the plate gets in.
- Iron from
- Blood sausage, sauerkraut
- Helped by
- Sauerkraut, pumpkin
- In the way
- Nothing: no dairy, tea or coffee
Heme iron, from meat and fish, gets in on its own and helps the plant iron beside it in too.
Ingredients
- 100 g blood sausage
- 100 g sauerkraut
- 150 g pumpkin
- 1 tsp butter or olive oil
- Lingonberries or cranberries, if you have them
Method
- 1
Roast the pumpkin in wedges at 200 °C for 25 minutes.
- 2
Fry the blood sausage in the butter until crisp outside and hot through, 3–4 minutes a side.
- 3
Serve with the sauerkraut cold and a spoon of lingonberries. Raw sauerkraut keeps more of its vitamin C.
Drink water with it. Have coffee or tea 1 hour before or 2 hours after, as they hold plant iron back.
