Rinse the sausage in warm water. Tie both ends with twine so that the contents do not come out during frying. Pat the sausage dry thoroughly. Peel and wash the onions and cut into slices (rings).
Heat the lard in a large pan and fry the sausage until dark brown. Pierce the fried sausage with a fork (1 cm each). When the juice escapes from the sausage, carefully turn, pierce and fry until the water has evaporated completely.
Arrange the fried sausage in a spiral on a platter. In the fat that is left over in the frying pan, fry the onion and then place (along with the fat) on the sausage. Serve cold or hot with horseradish sauce.
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