A recipe by chef Hermann Poll from the Romantik Hotel Weissen Rössl am Wolfgangsee.
- 1 kg firm cooking organic potatoes, peeled
- 40 g bacon
- 80 g sausage
- 40 g lard or olive oil
- 4 large onions, finely chopped
- 1 bell pepper
- 4 garlic cloves, chopped
- 1 tbsp rose paprika
- 1 tsp hot paprika
- 1 tbsp wine vinegar
- 1 teaspoon caraway, finely chopped
- 1 tsp frozen lemon, finely grated, marjoram, salt, parsley for sprinkling
1.Cut peeled potatoes, sausage and bacon into small cubes and fry the bacon cubes in hot fat until slightly translucent. Fry the onions until golden, add the garlic, add the paprika and immediately deglaze with a little vinegar and water.
2.Add the spices and the raw diced potatoes and peppers. Season with salt and fill up with vegetable stock or water and steam covered until soft. Sprinkle with parsley and serve with bread.
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