Cook potatoes with skin in 20-25 minutes. Remove peel from potatoes and cut into slices. Remove the skin from the shallots. Cut blood sausages into slices. Cut bacon and shallots into cubes.
Melt the lard in a frying pan, add the bacon and shallot cubes, cook until translucent. Add the potato slices, roast well, season with salt and pepper. Pour the lard into another pan, roast the blunzen slices in it until crispy, sprinkle with marjoram. Stir in the potato slices.
Serve: Bring to the table with fresh herbs.
Our tip: Use a deliciously spicy bacon for a delicious touch!