Blunzen-Bacon Gröstl

For the Blunzen-Speckgröstl cook the potatoes, strain, peel and cut into wedges. Fry the sliced onion in a pan, add the diced black pudding and continue to fry until the black pudding becomes loose.

Now add the potatoes, roast them a bit, mix in the pressed garlic, salt and pepper to taste. Slowly fry the diced bacon in a small pan (without oil) and mix it into the Gröstl.

For the sauerkraut, put the cabbage in a pot filled with 50 ml of water, add the caraway seeds and the vegetable cubes and cook until soft. Stir several times.

Serve the Blunzen-Bacon Gröstl with sauerkraut immediately.

Preparation Tip:

Alternatively, red cabbage or a cabbage salad goes well with the Blunzen-Bacon Gröstl.

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