in Austria

Grenadier March 3

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Ingredients for 4 servings:

  • ½ kg potatoes
  • 300 g pasta (Fleckerln or other chopped pasta)
  • 200 g meat sausage (extra sausage or similar)
  • 100 g smoked bacon
  • 1 pinch(s) of marjoram (or paprika)
  • 1 tbsp parsley, chopped
  • 50 g cracklings
  • 1 large onion(s), chopped
  • some salt and pepper
  • some fat, for roasting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes, peel, and dice them. Fry the bacon in a pan, add the cracklings and onions, adding a little fat if desired. Mix in all the other ingredients, season, and serve with leaf salad. The Schmarren should be dry and not crumbly; contrary to popular belief, Viennese people don’t put it in the oven. It’s also up to the cook to use up leftover sausage, meat, or poultry. I think it’s especially good when you use sausage, meat, or crackling dumplings. The sky’s the limit.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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