“A blunze is a work of art”

For the senior partner Franz Radatz, the blood sausage is something very special. Radatz has been keeping the recipe for this like a treasure for decades. It tastes good as a dumpling, in a duet with pikeperch and as a golf ball.

“A Blunze,” says senior partner Franz Radatz, “a Blunze is a work of art.” And whoever has heard him say it has no doubt that he means this sentence seriously. “The recipe for it comes from my teacher,” says the company founder. It has been carefully guarded for more than six decades.

The blood sausage is actually a sausage with a history. Its origins go back thousands of years. Already in Homer’s “Odyssey” Antinous, son of Eupeithes, speaks to the assembled crowd: “Hear what I say to you, you noble suitors! Here goat stomachs are filled with fat and blood, which we put on glowing coals for evening feast.” Almost three thousand years have passed since then, and it has long been no longer customary to fill goat stomachs with “fat and blood”. But the fact that the blunze, as this delicacy is called in Vienna with a mixture of friendliness and condescension, is still made from rind, meat, fat and pig’s blood has not changed. “Today they say ‘from nose to tail'”, says Franz Radatz and laughs.

Treat like a soufflé

The Blunze gets its special character from the addition of bread cubes, its fine taste from a mixture of salt, pepper, marjoram, thyme, allspice and ginger.
The important thing is the perfect consistency. Or as our senior boss says: “The material has to have body. If you use too much blood, the sausage will dry out. You have to know that blood solidifies when you boil it. If you use too little blood, everything falls apart. ” Franz Radatz sums it up: “A Blunze needs as much care as a soufflé.” Postscript: “That is why it is also good that we have long-standing employees who know exactly what to do.”