Perlhuhn mit gebratener Hirschleberwurst

Squeeze the moisture from the sauerkraut and gently cook it with the cooking cream for half an hour. Season with a little salt.

Fry the croutons in plenty of butter until golden brown. Note: there is sugar in them so they can burn quickly. Drain the croutons on kitchen paper.

Meanwhile, fry the liver sausage in plenty of butter until brown on both sides.

Also fry the apple slices in plenty of butter over low heat. Do not let them color.

Preheat the oven to 180˚C. Take a baking tray and place the slices of guinea fowl, liver sausage, and apple slices on it. Heat for about 5 minutes in the oven.

Toss the frisée with a small drop of olive oil and some salt.

Spoon some of the sauerkraut onto the plate. Make a stack of the guinea fowl, apple, and liver sausage in that order.

Form a ball of frisée in your hand and place it on top. Spoon some of the balsamic pearls on top. Sprinkle some of the croutons around.

Finally, pour some of the port syrup over the whole dish.