Tried and modified by Thomas Gunzelmann.
Grate the raw potatoes on a grating iron. Stir-fry the onions in the oil in a frying pan until they are translucent. Add the shredded sausage stuffing and fry. Later add the grated potatoes, salt and marjoram and sauté for about 3 to 5 minutes. In the meantime, grease a gratin dish. Spread the potato and sausage mixture evenly in the gratin dish. Sprinkle with caraway seeds.
Bake in the oven at about 220 °C for half an hour.
Serve with a Franconian beer or a Sylvaner.
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