Debreziner Peanut Skewers

For the Debreziner Potato Skewers, wash the potatoes and boil them in their skins until soft. Remove from the water and let cool slightly. Then peel and cut into rough cubes or slices, depending on the size of the potatoes.

Finely chop the marjoram leaves and stir with the oil, salt and pepper to make a marinade. Let the potato cubes steep in the marinade for a short time. Cut the debreziner into slices, the bacon into squares.

Thread the potato cubes, debreziner and bacon alternately onto the skewers and grill on the hot grill from all sides until the debreziner are crispy (about 8-10 minutes).

You can vary the recipe for Debreziner peanut skewers by using Krainer instead of Debreziner sausages for variety.

Preparation Tip:

The beer sommelier recommends: a fresh, strongly hopped Pilsner or a full-bodied Spezial

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