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: In a large pot, sauté the onions and bacon (if using) in a little oil until translucent.
: 4-6 Wiener sausages, Mettwurst, or smoked bacon (Speck). Base : 1.5 liters of vegetable or beef broth.
: A short note on how this dish became a staple of German "Hausmannskost" (home cooking).
: Omit the meat and add smoked tofu or use smoked paprika (Pimentón) to maintain the "smoky" flavor profile.
: Add the sliced sausages and heat them through for 5 minutes. Season generously with majoram, salt, pepper, and a pinch of nutmeg. Serve : Top with plenty of fresh chopped parsley. Variations & Regional Styles
is a "one-pot" comfort meal, often featuring a creamy base from the starch of the potatoes and savory flavors from smoked meats.
: A picture of the finished dish to serve as a preview.