Summary

Ingredients

• 1 kg potato (s), mainly waxy
• 4 onion (s)
• 3 sausages
• 80 g bacon, (pork belly)
• 100 ml vegetable stock
• 1 teaspoon, leveled basil
• 1 teaspoon, leveled rosemary
• 1 teaspoon, leveled marjoram, dried
• salt and pepper
• Caraway seed
• nutmeg
• some vegetable oil

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Instructions

1. Peel the potatoes and then cut them into slices, fry the whole thing in a non-stick pan with a little vegetable oil for about 5 minutes, turning the potatoes over so that the slices take on color.
2. Meanwhile, peel the onions and cut them into large pieces.
3. Cut the sausage into slices and dice the pork belly.
4. After the potato slices have taken on color, turn down the heat, add the onions, sausage slices and pork belly and fry briefly. Because of the roasted aroma, deglaze the whole thing with the broth and cover the pan and shear for about 15 minutes, turning it carefully occasionally so that the potato slices do not disintegrate.
5. Now mix in the spices and leave the pan open for about 5 minutes. If necessary, it can be seasoned and if you want, you can add a little caraway and nutmeg to taste.
6. A mixed salad goes very well with it.