Summary

Ingredients

• 2 blood sausages
• 2 liver sausages
• 1 large onion (s)
• 500 g potato (s), waxy
• 750 g sauerkraut
• 2 tablespoon lard
• Vegetable broth or vegetable stock
• 1 bay leaf
• 1 teaspoon, heaped black peppercorns
• 10 allspice grains
• 10 juniper berries
• 2 clove (s)

For the vegetables:

• 2 parsley root (s)
• 1 medium carrot (s)
• 1 onion (s)
• salt and pepper
• sugar
• Marjoram, dried
• 250 ml beef broth or beef stock
• 1 tablespoon clarified butter or lard

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Instructions

1. If it is too sour, put the sauerkraut in a sieve and rinse well with clear water. Otherwise just let it drain. Melt the lard in a saucepan and sweat the sauerkraut in it. Be careful that it doesn`t burn. Peel the onion and put the allspice grains, juniper berries, bay leaf, peppercorns and cloves in a tea egg or tie a spice bag. Pour the sauerkraut with the vegetable stock until it is just covered. Add the spices and onion and simmer with the lid on over a mild heat for 1.5 hours. Stir in between. At the end of the cooking time, season with salt and sugar.
2. Clean the unpeeled potatoes and bring to the boil with salted water. When the potatoes are cooked, drain them and let them steam off.
3. Clean the carrot and parsley root and cut into fine strips (julienne). Finely dice the onion. Melt the clarified butter in a large pan. Sweat the onion cubes in it. Add the carrot and parsley root and sweat. Skin the blood and liver sausage and cut into slices. Then add to the vegetables and let them disintegrate while stirring. Season with salt, pepper and plenty of marjoram and continue to fry on a low heat. A crust is allowed to develop. Finally add some beef stock and reduce again. Repeat until the desired taste has intensified.
4. Serve everything together. There is also a cold beer.