Pork Feast Platter

Place the sausage in a baking tray and prick it with a meat needle. Pour enough water over it to cover, then bake at 200 degrees Celsius. If necessary, add a little fat towards the end of baking. Bake until nicely browned, then once cooled, drain the fat and set it aside in a separate container.

Soak the blood sausage in cold water for 30 minutes, then pat dry. Place it in the baking tray so that the pieces do not touch each other, as this can cause them to burst. Pour 1 dl of water underneath. Place the blood sausage in a cold oven and bake at 140 degrees Celsius for 25-30 minutes. Then, using two wooden spoons, carefully turn it over, baste with the rendered fat, and bake for another 10 minutes. If the skin is nicely browned and crispy, you can serve it!

Boil the potatoes in their skins in salted water. Meanwhile, heat a little fat and sauté the finely chopped onion in it. Sprinkle with paprika. When the potatoes are cooked, peel them and add them to the paprika onion mixture. Mash with a potato masher, then season with salt to taste.