Grilled Liver Sausage with Warm Potato and Sauerkraut Salad

Step-by-step method

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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.

  1. Prep the potatoes

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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.

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  2. 2/6

    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.

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  3. Fry the onion and bacon

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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.

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Grilled Liver Sausage with Warm Potato and Sauerkraut Salad

bohynekuchyne
Active time total 1 h
Prep 15 min Cook 45 min
11 Ingredients
6 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 11 ingredients

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About this recipe

Anyone who says you can't grill in winter is talking nonsense. You absolutely can! Our trick is to set the grill up just outside the patio door and watch the food cook from the warmth indoors. You'll only need the grill for a few minutes, since the liver sausages just need a light sear on each side. So there's no need to worry about freezing outside — the salad, meanwhile, comes together in the cosy warmth of the kitchen.

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