At a glance
You're making a cozy winter grilling dish with just a quick sear of blood sausages while you get everything warm in the kitchen. Most of the action happens indoors — roasting potatoes, frying bacon and onions with sauerkraut, then bringing it all together with soured cream — so you only need to pop outside for a few minutes to grill.
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Prep the potatoes
Peel the potatoes and cut them into fairly thin half-moon slices. Place them in a roasting pan lightly greased with lard. Add the garlic cloves, sliced thin.
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Roast them
Season with salt and pepper and mix well. Cover and roast in an oven preheated to 180°C for 20-30 minutes, until the potatoes are soft.
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Fry the onion and bacon
Roughly chop the onion and cut the streaky bacon into small chunks. Add both to a large pan and fry together until the onion turns golden and the bacon turns lightly crispy. Turn off the heat.
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