Warm chicory-blood sausage salad

Ingredients

• 0,25 head of chicory
• 65 grams bacon with meat veins
• 100 grams starchy potatos
• 0,25 onion
• 1 teaspoon salt
• salt and pepper
• oil for frying
• 200g blood sausages
• sugar
• vinegar

Preparation method (receipt)

Peel and slice potatoes, boil in the salted water until done. Peel the chicory, cut finely into shreds. Chop the onion, add the vinegar, sugar, salt, pepper and vegetable oil, mix. Place the chicory in the salad bowl and mix with the dressing. While potatoes are boiled, cut finely bacon and fry in the dry pan until crispy crust. Remove the potatoes from the saucepan and place into the bowl, sprinkle with fried bacon. Cut blood sausages into pieces, fry and serve with salad.