Peel potatoes and onions, grate on a fine grater. Squeeze the juice well.
Add chopped dill, egg and salt to taste, mix.
Add the flour and mix well again.
Cut the sausage into thin slices.
Put 0.5 tablespoons of dough on the heated vegetable oil, quickly form a thin circle with a spoon and put the sausage on top, slightly pressing it into the dough.
Put 0.5 tablespoons of dough on top of the sausage again, smooth it out. The dough should cover the sausage well at the edges, so that later the jerks do not delaminate at the edges.
Fry on low heat on both sides until golden brown. I fry under the lid.