"Cat's Cry" fried potatoes with coarse liver sausage

Ingredients for 4 servings:

• 12 potatoes
• 250 g liver sausage, very coarse
• Salt
• pepper
• Fondor
• Paprika powder
• 2 onions, as desired
• Oil, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

My grandmother’s recipe from wartime

Peel the potatoes and slice them thinly. Heat the fat in a large pan, then add the potatoes. Peel and dice an onion, if you like, and add it too, but it’s a matter of taste; I do it one way or another. Fry the potatoes for 10 minutes, then add the spices, and the paprika last; otherwise, it will burn and taste bitter. When the fried potatoes are nice and crispy, add the coarse liverwurst and fry on a low heat until it’s really crumbly and soft. I loved this as a child, and I still enjoy it today.