Summary

Ingredients

• 80 g bacon (Tyrolean pork belly), thinly sliced
• 1 large onion (s)
• 400 g potatoes, waxy
• 300 g Vienna sausaes or Fankfurter
• 1 dash white wine vinegar
• salt and pepper
• marjoram
• parsley
• sugar
• 1 liter vegetable stock
• 1 tablespoon sunflower oil

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Instructions

1. Peel, wash and dice the potatoes, cut the pork belly into strips and the sausages into slices. Peel and dice the onion.
2. Heat the oil in a saucepan and toast the bacon in it. Add the onion and roast briefly. Deglaze with a dash of vinegar and season with salt, a little sugar and marjoram. Add the potato cubes and pour in the broth. Bring everything to a boil and cook for 8-10 minutes until the potatoes are cooked through. Add the sausages and heat for 3 - 4 minutes.
3. Season to taste and serve sprinkled with pepper and parsley.