1. Peel the potatoes, carrots and celeriac and cut them into cubes; slice the leek into rings.
2. In a large pot render the diced bacon and fry the finely chopped onion in it.
3. Add the vegetables, pour in the stock, stir in the marjoram and cook for about 25 minutes.
4. Mash some of the potatoes in the pot with a potato masher to make the stew thick and creamy.
5. Add the sliced frankfurters and warm them through for a few minutes; season with salt and pepper.
6. Sprinkle with fresh parsley and serve with rye bread.
Tip: Choose floury potatoes - they thicken the stew without any flour.
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