Ingredients — what you'll need
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- 500 gram Sauerkraut in Brine
- 25 gram Kremže Mustard
- 5 gram Black Pepper
- 4 clove Garlic
- 250 gram Type B Potatoes – Side-Dish (Salad) Potatoes
- 5 gram Salt
- 5 gram Rendered Pork Lard
- 150 gram English Bacon
- 200 gram Sour Cream 15%
- 1 piece Yellow Onion
- 4 piece Jitrnice (Czech Liver Sausage)
Step-by-step method
At a glance
This cosy winter grilling meal comes together in about an hour, with most of the action happening in your warm kitchen. The potatoes roast while you fry bacon and onions, then combine everything into a creamy, tangy salad—leaving just a few minutes for a quick sear of the liver sausages on the grill outside. It's a clever way to enjoy grilled sausages without braving the cold for long.
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Prep the potatoes
Peel the potatoes and cut them into fairly thin half-moon slices. Place them in a roasting dish lightly greased with lard. Add the garlic cloves, thinly sliced.
Ingredients
- 250 gram Type B Potatoes – Side-Dish (Salad) Potatoes
- 4 clove Garlic
- 5 gram Rendered Pork Lard
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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 tender.
Ingredients
- 5 gram Salt
- 5 gram Black Pepper
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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 until the onion turns golden and the bacon is slightly crispy. Turn off the heat.
Ingredients
- 1 piece Yellow Onion
- 150 gram English Bacon
