Ingredients for 4 persons:

• 525ml pasture beef bone broth
• 1.25 kg waxy potatoes
• 1 medium onion
• 100 g smoked streaky bacon
• 2 tbsp olive oil
• 1 tbsp mustard
• 60-80ml white wine vinegar
• salt and sugar
• pepper
• 1 bunch of chives
• 8 Vienna sausages from a trusted butcher
• 2 tbsp cumin (optional)

And so it goes:

• Boil the potatoes (preferably the evening before) unpeeled, with plenty of salt and the caraway until soft. Peel and dice onion. Dice bacon and fry in a pan.
• When the bacon smells wonderful and becomes translucent, add the onion. Add a pinch of sugar and let it caramelize, add the vinegar.
• Deglaze the bone broth with the grass-fed beef and let it reduce to a quarter. Add the mustard and olive oil and stir in, set aside.
• Peel the potatoes and cut them into bite-sized pieces. Pour the sauce over the potatoes and fold in. Season with salt and pepper. Cut the chives and add them on top.
• It's best to make it a few hours before consumption, so that the whole thing can still soak nicely. Warm up the Viennese and serve the whole thing on plates.
• Happy Holiday!