In hot cooking fat cream, sauté onions and cabbage/stalks or sauerkraut, turning over, for 5 minutes.
Add soup/wine. Add bacon and gnagi etc. Add to the soup.
Cover and simmer at low temperature.
Season with pepper, nutmeg and salt. Add liquid if necessary. Spread potatoes or chestnuts evenly on top. Cook for another half hour.
Meanwhile, lightly cook blood and liver sausages in simmering water for 20 minutes. Or roast in a frying pan in medium-hot cooking fat cream for 20 minutes.
Arrange potatoes/chestnuts and vegetables on large platter. Cut bacon into slices, form over vegetables. Gnagi etc. And spread sausages evenly all around.
Serve with coarse-grained mustard or Dijon-style mustard.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!