Ingredients:
2 1/2 lb potatoes, 1 teaspoon salt, 2 blood-sausages and liver-sausages each, regular sausage to fry

Peel the potatoes, cut into thin slices or wedges. Salt lightly (all the other ingredients are salty as well), then arrange them in a casserole. Pour 1/2 cup of water under. Perforate the skin of the sausages at a few places with a fork to prevent them from bursting, then place them on the potato. Bake them in a medium hot oven for about 50 minutes. Turn the sausages and the potatoes often to allow the potatoes fry evenly in the fat of the sausages. At half time you can add some pork chops as well, calculating one small slice for each person.

Preparation time: 1 hour 20 minutes
One serving: 4598 kJ/1100 kcal