Wash the potatoes and cook for about 20 minutes. Peel and chop the onions. Fry in hot fat. Add sauerkraut, wine, laurel and thyme, bring to the boil. Cover and cook for about 30 minutes.
Quench the potatoes, peel them and press them through the potato ricer. Mix with 250 g starch. Season with salt, pepper and nutmeg. Bring milk to the boil and pour over the potatoes. Quickly knead to a smooth dough
Remove sausages from the skin, dice blood sausage. Form 8-10 dumplings from the potato dough. Fill 4-5 dumplings with blood sausage and 4-5 with liver sausage. Put all dumplings in boiling salted water and let them simmer for about 20 minutes
Stir cream and 1 teaspoon starch until smooth, stir into the sauerkraut and simmer for another 5 minutes. Season to taste with salt, pepper and paprika. Arrange everything. Garnish with thyme
Drink: white wine or beer