The True Gröstl

The True Gröstl

10 mins
30 mins

papas arrugadas, grilled salsiccia, spring leek and zucchini with garlic, honey and lemon on the grill tray


  • 800 g small new potatoes
  • 40 g sea salt
  • 4 salsiccia (Italian, large pork sausages, each approx. 100 g)
  • 12 stalks spring leek
  • 2 zucchini
  • 3 garlic cloves
  • 1 bunch fresh chives
  • 40 g honey (2 tbsp.)
  • 1 lemon
  • pepper from a mill

Ingredient Tips

Nice to know: The Gröstle is orginally a traditional dish from Tirol.


Step 1 of 5
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.
Season with black pepper (naturally from the pepper mill), honey, lemon, and a little sea salt (remember that the potatoes are already pretty salty). Last but not least, top with fresh chives. Serve at the table directly from the grill tray!
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