Fried potatoes with blood and liver sausage

Ingredients for 4 servings:

• 500 g potatoes
• 1 onion(s)
• 200 g liver sausage
• 200 g blood sausage (pure blood sausage without bacon lumps)
• 4 tbsp flour
• oil
• salt and pepper
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes carefully in their skins until almost tender (you should still feel resistance when pierced with a fork). Peel and cut into fairly thin slices. Add plenty of vegetable oil and a little butter to a good-sized pan. Fry the potatoes slowly until they are nicely browned and crispy (this can take half an hour). Remove from the pan and add a little more oil if necessary. Coat the diced onion in flour, shake off the flour, and fry the diced onion in the very hot fat until golden brown. Remove from the pan and drain the fat. Return the potatoes and onions to the pan. Dice the black pudding and liver sausage and add them to the fried potatoes, then heat gently in the pan. It is very important that the black pudding is bacon-free, otherwise the dish will be too fatty. Serve with good sauerkraut.