{"id":4320,"date":"2024-02-06T19:25:01","date_gmt":"2024-02-06T17:25:01","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=4320"},"modified":"2024-02-06T19:25:01","modified_gmt":"2024-02-06T17:25:01","slug":"tote-oma","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=4320","title":{"rendered":"Tote Oma"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/mynewssports.com\/rezepte\/wp-content\/uploads\/2023\/11\/Tote_Oma.webp\" alt=\"\" class=\"wp-image-165\"\/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><strong>Zutaten:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">400 g Blutwurst, Th\u00fcringer, (Gr\u00fctzwurst, ungew\u00fcrzt)<br>100 g Speck, gr\u00fcner oder mehr<br>1 gro\u00dfe Zwiebel(n)<br>1 Prise(n) Majoran<br>1 Prise(n) Thymian<br>Salz und Pfeffer, nach Geschmack<br>Margarine, zum Anbraten<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zubereitung:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Den gr\u00fcnen Speck und danach die klein gew\u00fcrfelte Zwiebel der Reihe nach and\u00fcnsten.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dann die Th\u00fcringer Blutwurst\/Gr\u00fctzwurst in Scheiben schneiden und in eine Pfanne geben, welche mit ausgelassener Margarine erhitzt wurde. Den Speck und die Zwiebel darunter mischen, mit den Gew\u00fcrzen, wie Salz, Pfeffer, Majoran und Thymian, abschmecken. Wenn die Gr\u00fctzwurst eine Masse ergibt und richtig hei\u00df ist, auf die Teller verteilen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ich serviere die \u201cTote Oma\u201d am liebsten mit Kartoffelbrei.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Vergessen Sie nicht das Rezept f\u00fcr sp\u00e4ter aufzubewahren!<\/h5>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 400 g Blutwurst, Th\u00fcringer, (Gr\u00fctzwurst, ungew\u00fcrzt)100 g Speck, gr\u00fcner oder mehr1 gro\u00dfe Zwiebel(n)1 Prise(n) Majoran1 Prise(n) ThymianSalz und Pfeffer, nach GeschmackMargarine, zum Anbraten Zubereitung: Den gr\u00fcnen Speck und danach [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4321,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-4320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/4320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4320"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/4320\/revisions"}],"predecessor-version":[{"id":4322,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/4320\/revisions\/4322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/4321"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}