Put the wine, water, peppercorns and charcoal in a saucepan on the grill and reduce to a quarter.
Season the pork shoulder and bacon with salt, pepper, marjoram, caraway seeds and garlic, mustard, gyros spice and sugar and fill the sheep intestine. Twist off three sausages. Place in the middle grill zone on the grill and fry until golden brown all around. Then place in the cooler grill zone to cook.
Halve the lettuce hearts lengthways and place the cut surface on the grill until brown stripes appear.
Melt the butter in the pan on the grill. In between turn the lettuce hearts and brush with a little butter.
Beat the yolks with a little white wine reduction, paprika, smoked paprika and pepper in a water bath. Slowly fold in half of the warm butter. Finally, season with tomato ketchup and lemon juice.
Toast the panko crumbs in the remaining butter, add orange and lemon zest to taste and sprinkle over the salad.
Spread the sauce in the middle of the plate and arrange in a triangle with the salad heart and sausage, sprinkle with the panko crumbs.