Peel onion and cut into fine rings. Sort the lamb's lettuce, clean and wash well
Peel oranges thickly so that the white skin is completely removed. Remove the fillets between the parting skins, collecting the juice. Squeeze the juice out of the parting skins, catch it. Mix yoghurt, honey, peppercorns and approx. 6 tbsp. orange juice, season to taste
Carefully mix sauerkraut, onion, orange fillets and yoghurt sauce, up to 4 tbsp. Divide the lamb's lettuce between 4 plates. Arrange sauerkraut salad on top. Roll up the slices of sausage and arrange on the salad. Add the rest of the yoghurt sauce as a blob