Grilled Liver Sausage with Warm Potato and Sauerkraut Salad
·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.
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.
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.
Prepare the sauerkraut
You can add the sauerkraut straight from the bag, or tip it into a colander, rinse and drain first — it's up to you how tangy you like it. Add the sauerkraut to the pan with the onion and bacon and stir well. Mix in the Kremser mustard.
Grill the liver sausages
Place the liver sausages on a hot grill. Grill for about three to four minutes on each side, just enough to heat them through and give the skin a light crispness. Use this time to finish off the side dish. Our tip: you can grill the sausages sliced into rounds and simply stir them straight into the salad.
Bring it all together
Add the roasted potatoes to the pan with the sauerkraut and bacon and stir to combine. Season with a little more salt and pepper if needed, and warm everything through together. Stir in the sour cream and mix well.
