Grenadier March

For the Grenadiermarsch, cook potatoes in their skins in salted water, drain and peel. Cook Fleckerln in enough salted water until al dente, then drain. Cut veal spareribs and bacon into 1 cm cubes. Peel the onion and cut into thin rings. Cut potatoes into 3 mm thick slices. Heat oil in a large, coated frying pan and briefly fry the bacon and sausage in it. Add onion and fry. Stir in potato slices and brown while carefully turning throughout. At the end add the Fleckerln. Season with pepper, salt, marjoram and chopped parsley. Serve the Grenadiermarsch in portions on plates with marinated leaf salads.

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