Hunting Sausages with Mushrooms

	Ingredients
	Peel the red onion and cut it into half-rings. Soak the dried mushrooms in cold salted water for 1 hour, then squeeze, dry, and finely chop them. Dice the fat.
	Heat a skillet on the stove, add the fat and onion. Sauté for 5 minutes until the onion is golden brown. Slice the sausages into rounds.
	Add the sausages, red onion, and chopped mushrooms to the skillet with the fat, season with salt and pepper to taste. Fry until done, about 7-8 minutes.
	Prepare the side dish. Peel the potatoes, cut them into large pieces, and boil in salted water for 10 minutes. Add the peeled and diced apples, season with salt, and cook for another 10 minutes. Drain the excess liquid. Mash the potato and apple mixture.
	Prepare the sauce. Rinse the dill, dry it with a paper towel, and chop finely, then mix with ketchup and mustard. Place the puree on a plate, top with the sausages. Serve the sauce separately.