in Austria

Grenadier March

updated

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Ingredients for 4 servings:

  • 300 g pasta (Fleckerl)
  • 700 g potatoes
  • 1 large onion(s)
  • 3 tbsp oil
  • 200 g sausage, e.g. Arlberger
  • 2 tbsp paprika powder, sweet
  • ½ tsp black pepper
  • 3 tsp marjoram
  • 2 tsp salt
  • ⅛ liter beef broth (beef soup), hot
  • possibly parsley

Instructions

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

Boil the pasta in salted water. Cook the potatoes with their skins on. Chop the onion and fry it in oil. Finely dice the sausage and fry it with the meat. Remove the pan from the heat, stir in the paprika, pepper, marjoram, and salt. Drain the pasta and rinse well. Peel the potatoes and cut them into small pieces. Add the pasta and potato pieces to the sausage and mix well. Pour the hot beef broth over the pasta. Season to taste and garnish with parsley, if desired. Tip: Serve with pickled gherkins and a fried egg.

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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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