Potato and sausage salad

Ingredients for 2 servings:

• 3 m.-sized sausages
• 500 g potatoes, waxy
• 2 m.-sized onion(s)
• 2 medium-sized garlic cloves
• 1 m.-large Pepper, red
• some ginger
• some salt and pepper, colorful
• 1 small bunch of curly parsley
• some romaine lettuce
• some basil leaves
• 2 sprigs of thyme
• 2 sprigs rosemary
• some clarified butter
• some olive oil
• some sugar
• 1 pinch of caraway seeds

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Peel the potatoes and set aside in a bowl of cold water to allow some of the starch to escape. Peel and finely slice the onion. Peel the garlic cloves and chop roughly. Finely slice and then roughly chop the peppers, parsley, basil, and ginger (without the skin, of course). Slice the sausages. Dice the potatoes. Heat a large pan—or better yet, a wok—with a little clarified butter and fry the potato cubes along with the thyme and rosemary sprigs over medium heat. Lightly season with pepper and salt and sprinkle with a little sugar. They should remain slightly translucent and not yet fully cooked. Remove the potatoes from the wok and set aside in a suitable bowl in the oven at 50°C. Add a little olive oil to the wok and fry the sausage slices over medium heat. Before they turn brown, add the potato cubes, onion, garlic, peppers, ginger, and caraway seeds and finish frying. Meanwhile, shred the romaine lettuce and toss it with the parsley and basil. Arrange everything on a plate as a bed of salad and spread the potato and sausage mixture on top.