Spiessbraten with Potato Salad – Rhineland-Palatinate

For the potato salad, make the potatoes, peel and cool a tiny bit.

Score the pork neck deeply lengthwise, but do not cut through. Unfold the meat, plate it and season heartily with pepper and season with salt. Cut the onions into slices. Sprinkle onions, marjoram and cayenne pepper over the meat. Later, pound together and wrap with twine like a rolled roast.

Put on a skewer and grill for at least an hour.

(Classically, it is grilled on vine wood.) However, the roast can also be fried in a Reindl with fat and then roasted in the stove at 180 °C for 1 hour. Always extinguish with water or clear soup. At the end, bind the escaping juice with a little flour butter.

Finely slice the peeled potatoes with a cucumber slicer. If the slices fall apart, it does not matter, the more clear soup you can take. Later pour lukewarm clear soup, add mustard, vinegar, oil, salt and pepper and grate onion over it with a carrot grater. Fry finely chopped bacon until crispy, add and mix everything together, maybe add clear soup. The leaf salad in about half an hour pull (not in the refrigerator form) and season again, ev. Still so much clear soup add that the leaf salad is moist and quite supple.

Our tip: use a bacon with a strong flavor – s

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