Grilled Blood Sausage with Vegetables

Ingredients

• 800 g early potatoes
• Salt
• 1 corn cob
• 2 tbsp plant oil
• Pepper
• 4 blood sausages
• 150 g Sour cream
• 2 tbsp spicy mustard
• 1 tsp lemon juice

Instructions

1. 1.

   Wash the potatoes and partially cook them in salted water for about 20 minutes. Husk and dehair the corn, then boil it in salted water for about 15 minutes. Drain both and slice the corn into rounds. Brush both with oil, season with salt and pepper, and grill until browned on all sides—corn about 5 minutes, potatoes about 10 minutes. Place the blood sausages on the grill for 6-8 minutes.

2. 2.

   Whisk the sour cream with mustard until smooth, then season with lemon juice and salt.

3. 3.

   Serve the sausages topped with corn, potatoes, and sauce.