Blood and Liver Sausage with Sauerkraut

Ingredients

• 100 g onions
• 50 g pork lard
• 1 kg sauerkraut
• 80 g tart apples
• 0.125 l meat broth (from a can)
• 4 pieces Kassler pork belly
• 1 kg waxy potatoes
• Salt
• 200 ml milk (1.5% fat)
• 50 g whipping cream
• Pepper
• 4 blood sausages
• 4 liver sausages

Instructions

1. 1.

   Peel and finely chop the onions for the sauerkraut. Heat the lard in a pot, sauté the onions until translucent. Add the sauerkraut. Peel the apples, grate them coarsely, and fold them into the cabbage mixture.

2. 2.

   Pour in the meat broth and cook the sauerkraut covered over low heat for 2 hours, stirring occasionally. Thirty minutes before the end of cooking, add the Kassler slices and cover with the cabbage.

3. 3.

   For the mashed potatoes, peel and cut the potatoes into chunks. Boil them in salted water for about 25 minutes, drain, and mash with a potato masher.

4. 4.

   Heat the milk, then stir it in. Add the cream, season the mash with salt and pepper to taste.

5. 5.

   Warm the blood and liver sausages in hot water (do not boil). Arrange the sauerkraut with mashed potatoes, Kassler, blood sausage, and liver sausage on plates.