For the grenadier march, boil the potatoes in water with the skin until soft.
Cut sausage, beef or meat loaf as well as bacon into small cubes. Peel the onions and cut them into slices. Melt butter in a non-stick pan, fry sausage, beef or liver loaf and bacon, add onions and continue frying.
In the meantime, peel the potatoes and cut into thin slices, add to the pan and fry, turning until brown. Cook pasta in salted water until very firm to the bite, fold into potato-meat mixture, season with salt, pepper and marjoram and serve immediately.
Preparation Tip:
Serve green salad with the Viennese style grenadier march.
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