Potato Liver Sausage Chips with Berry Dip

For the potato liver sausage chips with berry dip, first prepare the dressing. Mix the balsamic vinegar with walnut oil, salt and pepper. Roast the pine nuts in a non-stick frying pan until golden brown. For the dip, mix the currant jelly with white wine vinegar, port wine and chili powder. Peel the potatoes and cut or plane them lengthwise into wafer-thin slices (a truffle slicer is best). A total of 32 slices are needed. Brush the edges of half of the potato slices (16 slices) with egg white. Season with salt and pepper and cover each with 1 liver sausage slice. Spread the marjoram leaves on top. Now place 1 potato slice on top of each and press the edges together very well. (If necessary, fix with toothpicks.) Heat oil in a frying pan (180 °C) and fry the potato chips until golden brown. Lift out and drain briefly on paper towels. Marinate the washed and dried lamb’s lettuce with the dressing and sprinkle with the toasted pine nuts. Arrange on plates with the potato chips and berry dip.

Preparation Tip:

Instead of liver sausage, you can use very lean blood sausage.

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