Summary

Ingredients

• 2 kg potato (s), waxy
• 250 g huntin sausae
• 1 onion (s)
• 4 tablespoon vinegar
• 1 teaspoon sugar
• some pickles
• some cucumber water
• water
• 1 glass mayonnaise, e.g., Miracel Whip, or yogurt sauce
• salt and pepper

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Instructions

1. Wash the potatoes and cook them in salted water for about 30 minutes, depending on their size.
2. Dice the hunting sausage and fry it in a pan, then set it aside on crepe paper so that the fat is soaked up.
3. Cut the pickles into small cubes and set aside.
4. Peel the onion, cut into cubes and place in a small saucepan, then add enough water to cover the onions properly (approx. 200 ml). Add salt, pepper, sugar and vinegar. It has to be too salty and taste like vinegar, so it has to be seasoned - the potatoes pull this up in themselves.
5. Cook for about 5 minutes so that the onions are cooked through. Only start this shortly before the potatoes have finished cooking so that the brew is still hot.
6. Now put the stock in a large bowl, peel the potatoes and cut them into the hot stock. Add the sausage, pickled cucumber and mayonnaise to the mixture and stir thoroughly. Finally, add the cucumber juice, depending on the desired consistency, but it should not be too runny.
7. Chill the lettuce and let it steep for 1 day if possible, but at least a few hours.