Blunzengröstl

You sweat the onion with oil or possibly lard, add the bacon and roast them with light color. Next, you add the potatoes (cut into flakes) and roast the whole thing nicely. Next, remove the blunzen from the intestines, cut them into slices and add them to the mixture. You roast this

very precisely without stirring all the time. Season the whole with salt (sparingly, because the blunzen is already seasoned and so is the bacon), pepper, marjoram, and enough chopped parsley. This is of course accompanied by leaf salad or sauerkraut of the season and a nice glass of beer.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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