Grenadiermarch
Grena-dier-march
The food of the »grenadiers« !
Country:
Austria
To:
Lunchtime
Preparation:
35 min
Persons
4
Introduction
About the Grenadier March
The grenadier march is one of those simple dishes that was born out of necessity – which is precisely why it developed its own special charm. It was created in the simple field kitchens of the Imperial Habsburg army, where quartermasters and cooks often had to get creative: there was a lack of money and equipment – and often a lack of food. What was available was used and no leftovers were allowed to go to waste.
This is how this hearty dish of pasta, potatoes, sausage and bacon came about – in other words, anything that was filling was thrown into the pan. The name is reminiscent of the grenadiers, whose original task was to throw the grenades, which were still unwieldy at the time and weighed up to a kilogram, far into enemy lines.
However, as this meant a danger to the life and limb of their own soldiers if a grenadier lacked skill or had a poor constitution, only the tallest and strongest men were selected for this task, who of course had to be cared for accordingly afterwards.
Eventually, the grenadier march also found its way from the field into Viennese kitchens. Almost every inhabitant of the Habsburg Empire had served in the army and brought the recipe home with them. This is how an improvised army dish became a popular part of Viennese cuisine.
Introduction
About the Grenadier March
The grenadier march is one of those simple dishes that was born out of necessity – which is precisely why it developed its own special charm. It was created in the simple field kitchens of the Imperial Habsburg army, where quartermasters and cooks often had to get creative: there was a lack of money and equipment – and often a lack of food. What was available was used and no leftovers were allowed to go to waste.
This is how this hearty dish of pasta, potatoes, sausage and bacon came about – in other words, anything that was filling was thrown into the pan. The name is reminiscent of the grenadiers, whose original task was to throw the grenades, which were still unwieldy at the time and weighed up to a kilogram, far into enemy lines.
However, as this meant a danger to the life and limb of their own soldiers if a grenadier lacked skill or had a poor constitution, only the tallest and strongest men were selected for this task, who of course had to be cared for accordingly afterwards.
Eventually, the grenadier march also found its way from the field into Viennese kitchens. Almost every inhabitant of the Habsburg Empire had served in the army and brought the recipe home with them. This is how an improvised army dish became a popular part of Viennese cuisine.
Ingredients
- 400 g bacon potatoes
- 300 g Fleckerln
- 200 g sausage
- 100 g bacon
- 80 g onions
- Salt, pepper
- Marjoram, parsley
- 50 g lard
Step by step instructions
Step 1
Cook the potatoes and pasta.
Step 2
Dice the sausage and bacon, cut the onions and potatoes into thin slices.
Step 3
Heat the lard in a pan, fry the bacon and sausage in it, add the onion slices and continue to fry.
Step 4
Then add the potatoes, fry and finally mix in the pasta and season.
Serve while still hot.
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