For home use, you can simplify the procedure and serve only one type of fillet (beef, veal) in addition to the roast pork sausage.
Peel the potatoes and cut them into strips as narrow as possible.
Season with salt in a frying pan and roast in hot fat until golden brown. Finally, do not scoop around, but spread the potato strips evenly on the frying pan and fry them together omelet-like. Transfer to a warmed platter, top with golden roasted chopped onions and crisp fried bacon strips.
Roast liver or possibly kidneys, tenderloins and bratwurst extra and place on platter. Use other small pieces of meat to taste (e.g. pork fisherman, sweetbreads or possibly brains).
Our tip: Use bacon with a fine, smoky note!
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