Bakony-style baked potatoes | With sour cream mushrooms and sausage

Wash and peel the potatoes, then cut them into roughly half-centimetre slices. Parboil in lightly salted water for 8-10 minutes until half tender, then drain and let cool slightly.

Finely chop the onion, crush the garlic, clean and slice the button mushrooms. Slice the smoked sausage into thin rings.

Heat the lard in a deep pan, add the sliced sausage, and fry for 2-3 minutes until it releases its delicious, spicy fat.