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Cooking
Grilled Blood Sausage with Warm Potato and Sauerkraut Salad
· 4 servings
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.
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.
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.
Prepare the sauerkraut
You can add the sauerkraut straight from the bag, or tip it into a colander, rinse it and let it drain - it's up to you how sour you like it. Add the sauerkraut to the pan with the onion and bacon and stir together. Add the Kremser mustard.
Grill the blood sausages
Place the blood sausages on a hot grill. Grill for about three to four minutes on each side - just enough to warm them through and lightly crisp up the skin. Meanwhile, finish off the side dish. Our tip: you can grill the sausage whole and simply slice it into rounds to stir into the salad.
Combine everything
Tip the roasted potatoes into the pan with the sauerkraut and bacon. Stir well, adjusting the seasoning with salt and pepper to taste, and heat through together. Add the soured cream and mix everything together.