Sausage Platter

Ingredients

• 4 blood sausages
• 4 liver sausages
• 4 slices of Wammerl (pork belly)
• 1 kg sauerkraut
• 100 g onions
• 50 g pork lard
• 80 g sour apples
• 2 juniper berries
• 1 bay leaf
• 0.5 tsp caraway seeds
• 0.125 l meat broth (from the can)
• 1 kg waxy potatoes
• 200 ml milk
• 50 g whipping cream
• Salt

Instructions

1. 1.

   Peel and finely chop onions, sauté in pork lard until translucent; add sauerkraut, then grated apples, pour in meat broth, cover and simmer on low heat for 2 hours, stirring occasionally.

2. 2.

   Add the Wammerl slices 30 minutes before finishing, covering them with the kraut. For the potato mash, peel and cut potatoes into pieces, boil in salted water for about 25 minutes, drain and press through a potato masher.

3. 3.

   Heat milk, stir in cream, season mash with salt and pepper; warm blood and liver sausages in hot water. Assemble on plates: sauerkraut, mashed potatoes, Wammerl slices, blood and liver sausages.