Airy sauerkraut on saffron-vanilla puree with farmer's sausage

Ingredients for 4 servings:

• 180 ml sauerkraut juice
• 2 cl gin
• 5 juniper berries
• 1 pinch(s) of salt (fleur de sel)
• 1 tsp lecithin
• 400 g floury potatoes
• 100 ml milk
• 1 tsp vanilla salt, homemade
• 0.1 g saffron
• 20 g butter
• 80 g black pudding, lightly smoked
• 80 g liver sausage, lightly smoked
• 4 tbsp flour
• 2 tbsp clarified butter
• some fresh marjoram for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 5 minutes

German cuisine reinterpreted – appetizer, suitable for buffets

Toast the juniper berries and heat gently with the gin and sauerkraut juice, but do not boil. Remove from the heat and stir in the salt and lecithin. Let stand for at least 4 hours. Peel the potatoes and boil them in salted water until soft. Drain, steam, and mash with the vanilla salt, saffron, and milk. Finally, stir in the butter. Pour into preheated jars and keep warm. Cut the black pudding and liver sausage into 4 slices each. Coat these in flour and fry in the hot clarified butter. Before serving, pour the sauerkraut juice through a sieve and heat gently. Whisk with a hand blender until it forms a froth. Spread this froth over the mashed potatoes with a spoon.