Summary

Ingredients

• 1 kg potato (s), waxy
• Salt water
• 2 large pickles
• 0.5 liter ½ beef broth or vegetable broth
• 2 tablespoons oil or lard
• 2 tablespoon flour, smooth
• 1 onion (s)
• 2 bay leaves
• 1 tablespoon marjoram
• 1 dash apple cider vinegar or other vinegar
• salt and pepper
• nutmeg
• Dill, chopped

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Instructions

1. Boil the potatoes in salted water until soft and allow to cool. Then peel and cut into thin slices, as well as the pickles. Cut the onion into small cubes.
2. Heat the oil, briefly fry the onion in it, add the flour and stir-fry until it is golden brown. Then add the broth. Add the bay leaves and marjoram and simmer on a low heat for 10 minutes.
3. Add the potatoes and cucumber to the sauce and simmer for another 10 minutes. Season with salt, pepper and nutmeg and a dash of vinegar. Finally add the chopped dill.
4. There are numerous variations to this recipe. Meat tigers often add a leafy cut sausage (Austrian variant) to the sauce with the potatoes.
5. Instead, you can fry the Knackwurst as an Augsburger (cut in half lengthways, cut crosswise on the top) in fat on both sides and serve with it.