Preheat the oven to 190 degrees. Cut the onion and peeled potatoes into smaller pieces.

Mix the onion and potatoes with olive oil, season with salt and pepper.

Add the blood sausages to the potatoes and onions and cook for 25 minutes.

Place the sauerkraut in a pot, pour in 800 ml of water, 6 tbsp of oil and cook for 20 minutes, stirring constantly. The goal is to simmer the cabbage until soft and then cook it with the remaining oil until golden brown at the end.

When the cabbage is ready, season with salt and sugar if desired. Serve the baked potatoes and onions with the sauerkraut, blood sausages and lingonberry jam. Enjoy!