Erdäpfelstrudel with Smoked Bacon and Grammels

For the Erdäpfelstrudel with Selchspeck and Grammeln prepare strudel sheets according to package instructions.

Preheat the oven to 180°C.

Sauté the onion and bacon and add to the potatoes together with the grits, parsley and garlic. Stir the eggs into the mixture. Season with caraway seeds, marjoram, salt and pepper. Stir in sour cream and let the mixture rest for about a quarter of an hour.

Spread the mixture on two thirds of the strudel dough. Fold in the side edges and roll up the strudel with the help of the kitchen towel. Place on a baking tray lined with baking paper, brush with a little melted butter or margarine. Bake the Erdäpfelstrudel with Selchspeck and Grammeln in the preheated oven on the middle shelf for about 30 minutes.

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