Make the potatoes, peel and cool a little bit. Then on the cucumber slicer finely shred. If the slices fall apart, it does not matter, the more clear soup you can take. Then pour lukewarm clear soup, add mustard, vinegar, oil, curry, salt and pepper and grate onion over it with a carrot grater. Mix everything together, maybe add more clear soup. Let the salad stand for about half an hour (do not put it in the refrigerator) and season it repeatedly. Add enough clear soup so that the salad is moist and quite smooth.
For the sausage, turn the well precooled meat through the fine slice of the wolf, add the very cold pickling salt, milk, marjoram, mace, cracked pepper and lemon zest and knead well for at least five minutes. Then fill the sausage meat into a piping bag, put the casing over the nozzle and press the sausage meat into the casing. Tie the individual sausages at 12 cm intervals with kitchen string.
Soak the sausages in water for about 15 minutes and then roast them in clarified butter.
(Tip: The sausage meat does not necessarily have to be stuffed into the casing. You can form it into sausages just like dumplings, boil them as well and then roast them).
Tip: Instead of clarified butter, you can also use butter in most cases.