John Myers
Ingredients for 4 servings:
- 150 g pasta shells
- 250 g potatoes, mostly waxy
- 1 bunch of chives
- 2 large onions
- 4 eggs
- 4 sausages, e.g. ham biters, Landjäger or similar
- 12 cherry tomatoes
- 12 gherkins
- vegetable oil
- salt and pepper
- Paprika powder, hot
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
“Leftovers” alla Austria
Boil the potatoes in salted water until tender, then peel and slice. Meanwhile, cook the pasta al dente, then drain. Slice the sausages (thickness to taste) and finely dice the onions. Add the onions to a large pan with the heated oil and lightly fry. Then add the potato slices, pasta, and sliced sausages and continue to fry. Add seasonings (salt, pepper, and paprika) to taste. While everything continues to sizzle in the pan, cut the gherkins 3-4 times lengthwise so they open like a fan. Halve the cherry tomatoes, wash the chives, and finely slice them. Now, in a second pan, fry the fried eggs and season with salt, pepper, and paprika. The Grenadiermarsch is now ready to serve with the fried eggs. The whole thing is then garnished with the fan-shaped gherkins, cherry tomatoes, and chives, and is ready to serve. The dish can be modified or expanded as desired, for example, with ground caraway or curly parsley for garnish. Calories shouldn’t be counted. A beautiful and filling winter dish, after all…
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