A classic of Viennese cuisine and once a poor man's meal, which is why traditional dry sausages from horses were used, which were considerably cheaper than other sausages. Today, normal Dürre or Augsburger end up in the pot in Vienna - but the original is still available in the Gumprecht family's stores.
Preparation time: 45 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 40 | g | Lard |
| 200 | g | Pork Sausage (or Braunschweiger) |
| 40 | g | Bacon, cut into fine pieces |
| 250 | g | Onions, finely chopped |
| 1 | tablespoon(s) | Paprika, sweet |
| Stock or water | ||
| 1 | tablespoon(s) | Caraway seeds, lightly crushed |
| 3 | Garlic cloves, finely chopped | |
| 1 | tablespoon(s) | Dried marjoram |
| 1 | kg | Potatoes, waxy, cut into cubes measuring approx. 3 x 3 cm |
| Sour cream and chopped chives to garnish | ||
Rustic baker's bread
Anchor
Tasty rustic baker's bread with a particularly crispy crust and large-pored, airy crumb. The perfect accompaniment to savory dishes and snacks.
ankerbrot.at
€ 3,60
