Fleischwurst mit Kartoffelsalat (pork sausage and potato salad)
Another simple dish commonly eaten on Christmas Eve; this recipe is typical of Siegerland.
2 1/2 kg waxy potatoes
250 g lean smoked bacon
250 g fat smoked bacon
approximately 500 ml water or, preferably, meat stock
vinegar to taste
white pepper, a little salt, to taste
Boil the potatoes in their skins. While the potatoes are boiling, cut both types of bacon into small cubes and melt these gently in a frying pan. Take the cubes out but leave the fat. Peel and chop the onions, and fry these gently in the fat until opaque (don't fry until brown!). Pour boiling water or broth over the onions in the pan, add vinegar, pepper and salt; return the cubes of bacon to the mixture and stir.
When potatoes are boiled, peel them while still hot, cut in slices and put these into a bowl to serve. Pour the bacon and onion mixture over the hot potato slices and allow the fluid to be soaked up. Decorate the dish perhaps by placing hard boiled eggs on top.
Meanwhile gently heat the pork sausage.
Serve both piping hot.