Potato Waffle with Baked Liver Sausage

Press the cooked potatoes through the potato press while lukewarm. Add the liquid whipped cream. Add wheat flour, durum wheat semolina and eggs and stir well. Season with a little salt and grated nutmeg.

Let the dough rest for about half an hour and then bake it in a heated waffle iron that has been brushed with a little butter.

Turn the liver sausage slices first in flour, then in beaten egg on the other side, drain well.

Mix the barked and ground toast with marjoram leaves and finely chopped thyme and coat the liver sausage slices in it.

Heat the clarified butter in a frying pan. Fry the breaded liver sausage slices until golden, remove and drain.

Place the cleaned and washed lettuce leaves on the potato waffles and place a slice of the baked liver sausage on top of each.

Mix crème fraîche, juice of one lemon, salt and pepper, stir until smooth and then pour a little of it over the liverwurst form.

Finally, sprinkle radishes, cut into slices, and chive rolls on top.

Our tip: Always use fresh chives if possible!

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