Cut the meat into appropriate pieces, so they can easily pass through your meat grinder. Remove any tendons. Run the lean pork through the meat grinder using the small hole plate. Put it in a plastic bag and place it in the freezer.

Then chop the fatty pork and beef. Also put it in a plastic bag and then in the freezer. Once it's slightly frozen, not solid as a rock, you can continue working.

Weigh out all the spices and crush the garlic cloves finely.

Rinse the lamb or pork casings thoroughly in lukewarm water.

Place the beef and fatty pork in the food processor and blend it with salt and optionally nitrite salt.

Slowly add the ice water while blending until a good, homogeneous mixture is achieved. This is the binding mixture. If you don't have a food processor, you can run the mixture through the meat grinder two more times and stir in the salt and ice water very thoroughly.

Mix the binding mixture with the chopped lean pork, garlic, and all the spices. It's very important to stir the mixture very thoroughly. You can either use your hands or a mixer. But make sure the mixture stays cold at all times. If it starts to warm up, put it in the refrigerator for a while.

Place the casing on the sausage stuffer. This is easiest when the casing is rinsed through and wet.

Once a suitable length of casing is on the sausage stuffer, start pushing the mixture through. Wait to tie a knot in the casing until the mixture starts to come out to avoid air bubbles. If air bubbles do arise during the stuffing process, and they will, prick a small hole in the casing with a needle.

Now push the mix slowly through the machine and into the casing. Make sure not to stuff it too tightly. When you reach the end, tie a knot in the casing. Continue with more casing until all the mixture is used.

Now the sausages need to be twisted. Measure the length of your sausage, pinch the casing a bit, hold the end, and where you pinched it, twist the sausage a couple of times. Almost like a skipping rope. It sounds more complicated than it is.

Now the sausages are best left to rest in the refrigerator on a rack overnight, so the flavor can develop and they can lose some moisture. But if you're impatient, blanch them in 80 degrees Celsius (176 degrees Fahrenheit) hot water for 15-20 minutes, then quickly rinse in cold water.

Then they can be dried off and fried on the pan or the grill.

If you want to smoke the sausages yourself, wait to blanch them, but instead dry them on a rack in the fridge overnight. It's very important that the casing is completely dry before smoking.

Give them 40-50 minutes in hot smoke (about 80 degrees Celsius (176 degrees Fahrenheit)). Then give them a quick shower in ice-cold water, dry them and let them rest again for a day in the fridge to develop the smoky flavor. After this, they can be boiled or fried.

Scrub the potatoes and boil them until tender in salted water along with the dill stems.

Allow them to cool completely.

Slice the radishes into fine slices - if they are large, halve them first.

Cut the celery stalks into 3-4 lengths and then into very small cubes.

The pickled cucumbers are also cut into fine cubes.

Finely chop the chives, dill, and cress.

Make a mayonnaise with the pasteurized egg yolks, whisked with Dijon mustard, salt, pepper, and sherry vinegar. Gradually add neutral oil while whisking. Add oil until the consistency is appropriately thick. Mix in the yogurt and season with extra salt and pepper and optionally a pinch of sugar. Stir all the chopped herbs into the mayo. Slice the cold potatoes and fold them into the dressing along with the rest. Let the potato salad rest for an hour in the fridge before eating.