Gröstl

Gröstl.

Gröstl (the German word for sausages in Austria) is a traditional dish from the Austrian region and the Italian region of Bolzano. It is prepared with potato, small pieces of pork (often leftovers from the previous day) and chopped onion, sautéed in a frying pan with butter and seasoned with salt, pepper, basil, cumin and parsley.

It is often served with a starry egg (on meat mixed with vegetables), cabbage and a salad of lettuce or beets.

The fact that the recipe uses leftover meat is especially important in restaurants, as they use different types of meat that are left over frequently.

There are other varieties of the recipe called Wurstgröstl, Herrengröstl or Innsbrucker Gröstl (as opposed to the previous, called Tiroler Gröstl) that are made with beef. Some versions of the recipe are more elaborate, including preparation in the oven and using fresh meat instead of leftovers.

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