Grenadiermarsch – potatoes with pasta and sausage

Name: Grenadiermarsch – potatoes with pasta and sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Austrian
Ingredients: 600 g cooked, peeled and drained waxy potatoes, cooled, without added ingredients; 400 g plain cooked and thoroughly drained wheat pasta, such as elbow macaroni, without sauce; 250 g smoked, cooked pork sausage, ready to eat, without any inedible casing; 150 g peeled onion; 30 g pure pork lard: 10 g for the onion and sausage and 20 g for the potatoes; 6 g peeled garlic; 1 g dried marjoram; up to 4 g salt, depending on the saltiness of the sausage and cooked ingredients; 0.5 g ground black pepper; 10 g fresh parsley leaves

Average rating

0.0

0 ratings

Prep

15 min

Cooking

30 min

Total

45 min

Recipheon

Grenadiermarsch – potatoes with pasta and sausage

Author: Recipheon

Content prepared with AI assistance - Recipe reviewed by Recipheon

Servings: 4
Prep: 15 min
Cooking: 30 min
Total: 45 min

Source: https://recipheon.com/en/recipes/main-dishes/grenadiermarsch-potatoes-with-pasta-and-sausage

About this recipe

Grenadiermarsch is a hearty Austrian pan dish that makes use of potatoes and pasta cooked in advance. Here they are joined by smoked, cooked pork sausage and browned onions. Pork lard helps give the potatoes golden edges, while garlic, marjoram and parsley add a simple, homely flavor. The ingredients cook in two ordinary frying pans so they have room to brown. The potatoes stay in distinct pieces, and the pasta joins them toward the end. The stated time assumes the potatoes and pasta are already cooked; their earlier cooking and cooling are not included.

Ingredients

Servings

Base: 4

For 4 servings

600 g cooked, peeled and drained waxy potatoes, cooled, without added ingredients
400 g plain cooked and thoroughly drained wheat pasta, such as elbow macaroni, without sauce
250 g smoked, cooked pork sausage, ready to eat, without any inedible casing
150 g peeled onion
30 g pure pork lard: 10 g for the onion and sausage and 20 g for the potatoes
6 g peeled garlic
1 g dried marjoram
up to 4 g salt, depending on the saltiness of the sausage and cooked ingredients
0.5 g ground black pepper
10 g fresh parsley leaves

Steps

Have ready two frying pans about 26–28 cm in diameter. Cut the potatoes into slices about 1 cm thick or pieces of a similar size. Thinly slice the onion into half-moons, cut the sausage into half-moons, and finely chop the garlic and parsley. The pasta should be cooked until firm to the bite and well drained. If you prepare the potatoes and pasta in advance, refrigerate them once cooled and take them out just before making the dish. Their earlier cooking is not included in the stated 45 minutes.
Heat 5 g lard in each pan over medium heat. Divide the onion between the pans and fry for 4–5 minutes, stirring, until softened and beginning to turn golden. Add half the sausage to each pan and fry for another 3–4 minutes until lightly browned. Transfer the contents of both pans to one bowl, keeping all the rendered fat and juices; do not drain anything.
AI-generated
Melt 10 g of the remaining lard in each pan. Spread half the potatoes in each pan in as loose a layer as possible and fry over medium or slightly higher heat for 10–12 minutes. Turn them gently only once golden patches have formed underneath. Do not keep stirring without a break, and do not crush the potatoes; they should stay in pieces with browned edges.
AI-generated
Reduce the heat to medium. Divide the garlic and the marjoram, rubbed between your fingers, between the pans. Gently mix with the potatoes and heat for about 30 seconds, just until fragrant. Do not let the garlic burn.
Divide the onion and sausage, along with all the reserved fat and juices, between the pans. Add half the pasta to each. Fry for another 5–7 minutes over medium heat, carefully lifting and turning the ingredients with a spatula. Everything should be piping hot, with some of the pasta lightly fried. Season with pepper and as much of the prepared salt as needed; leave any unused salt out of the dish.
AI-generated
Turn off the heat and stir in all the chopped parsley. Divide the contents of both pans among four plates and serve immediately. The potatoes should remain in pieces, soft inside with browned edges, and the sausage and pasta should be evenly distributed among the servings.