in Austria

Potato with Fleckerl and sausage leftovers

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Ingredients for 4 servings:

  • 400 g waxy potatoes
  • 300 g pasta (Fleckerl)
  • 200 g sausage (also leftovers), finely chopped
  • 100 g smoked bacon, diced
  • 2 onions, finely diced
  • 1 tsp salt, more if needed
  • 60 g butter

Instructions

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

Grenadier March Austrian style

Cook the potato dumplings in boiling water until al dente. Then drain. Boil the potatoes in water, then peel and cut into 0.5 cm thick slices. Lightly fry the diced onion in melted butter with the bacon. Add the finely chopped sausage scraps and fry. Then mix in the drained potato dumplings and the potato slices. Season to taste. Serve with a green salad.

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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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