Liver and Blood Sausage with Mashed Potatoes and Sauerkraut

Ingredients

• 2 onions
• 1 Tbsp clarified butter
• 600 g sauerkraut
• 350 ml meat broth
• 1 tsp Caraway seeds
• 0.5 tsp Peppercorns
• 4 juniper berries
• 2 Bay leaves
• Salt
• 600 g starchy potatoes
• 4 blood sausages
• 4 liver sausages
• 150 ml Milk (3.5% fat)
• 40 g Butter
• nutmeg

Instructions

1. 1.

   Peel one onion, halve it and cut into strips. Heat clarified butter in a pot and sauté the onion for 1–2 minutes until translucent. Add the well-drained sauerkraut and deglaze with broth.

2. 2.

   Crush caraway, peppercorns, and juniper berries in a mortar, then add them along with bay leaves to the kraut. Season lightly with salt and cook covered over low heat for about 30 minutes.

3. 3.

   Peel, wash, and boil potatoes in salted water for 25–30 minutes.

4. 4.

   Add sausages to a pot of boiling salted water and warm for about 10 minutes, but do not let them boil.

5. 5.

   Drain potatoes, allow to steam dry, then press through a potato masher. Warm milk, add 20 g butter, and mix with the mashed potatoes. Season with salt and freshly grated nutmeg, stirring until creamy.

6. 6.

   Peel remaining onion and slice into rings. Melt the rest of the butter in a pan and brown the onion rings. Plate the mashed potatoes with the browned onions, seasoned sauerkraut, and drained sausages, then serve.