The True Gröstl
papas arrugadas, grilled salsiccia, spring leek and zucchini with garlic, honey and lemon on the grill tray
small new potatoes
salsiccia (Italian, large pork sausages, each approx. 100 g)
stalks spring leek
bunch fresh chives
honey (2 tbsp.)
pepper from a mill
Nice to know: The Gröstle is orginally a traditional dish from Tirol.
Cook the potatoes in plenty of water on the side burner and tip away almost all the water after approx. 15 minutes. Now add sea salt and allow the remaining water to evaporate, moving the pot at entire time. A salt crust will form on the potatoes.
Grill the sausages at the same time; cut the zucchini lengthways into slices approx. 4 mm thick and also grill.
Heat the grill tray on the other side of the grill at a medium heat.
Halve the salted potatoes, slice the salsiccia into small pieces and place in the grill tray with a little olive oil. Add the peeled, chopped garlic cloves. Place the slices of grilled zucchini in-between and mix together every 3 minutes.
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