Preparation time about 20 min:
Remove the skin from the onions and cut them into strips. Clean spring onions and radishes, cut each into rolls or roses. Remove peel from garlic and press finely. Cut pickles into fine cubes. Brush the sausage mixture from the casing, mix with garlic, egg yolk, pickle, caraway seeds, paprika powder and season with a little salt and bell pepper. Brush everything together on the bread slices (about two cm thick) and cut a grid pattern with a kitchen knife.
Sauté onions in hot oil until translucent, douse with vegetable soup and add beer. Mix in mustard, add spring onions and reduce. Add sour cream or crème fraiche and season with salt and pepper. Brush the heated broiler with oil, place the bread with the meat side on the broiler, cook to the point and turn to the other side. Grill the underside briefly.
Serving:
Arrange breads on flat plates, pile onions on top and garnish with radishes and marjoram.
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