Summary

Ingredients

• 400 g sausae, leftovers or roast leftovers
• g 1,000 potato (s)
• 100 g onion (s)
• 1 bunch parsley
• 2 tablespoon lard (butter or clarified butter)
• 1 pinch (s) marjoram
• 1 pinch (s) pepper
• 1 pinch (s) salt

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Instructions

1. Boil the potatoes, peel them, chop them into leaves, finely chop the onions and leftover roast or sausage.
2. Roast the onions until golden, add the meat or sausage, roast them thoroughly, add the potatoes, fry until crispy, season with salt and season.
3. Sprinkle with finely chopped parsley and serve.
4. With mustard pickles or pickles, salads as desired.
5. Grammel = greaves
6. Potato = potato