German Pork Schmalz Recipe - Griebenschmalz

by robert knopes
(clarkston, wa )

Back in the 1930-1940's my folks would butcher a couple of hogs in the fall. They would make sausage, and the different cuts of ham. Mom also made a dish from a recipe handed down through her family. It consisted of boiling the hogs head, scraping all the meat from it, using any other scraps left over and cooking it up with spices and putting it into a crock where the lard would rise to the top and seal the mixture up. When you wanted to use some you'd scrape the lard away, take what you wanted,the scrape the lard back over it to seal it up. Mom would take this mixture and fry it til it was crisp, and I would put it on a slice of bread to eat it. I still dream of it although I was about ten years old and I'm now eighty. I remember mom called it kreisure, kreizzer or somrthing like that. If you could figure out what this is I would be grateful. Thanx

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Nov 16, 2010
German Griebenschmalz Recipe
by: Sarah (website owner)

I have found this recipe on the internet and translated it. I have never made it myself but give it a try and perhaps it is similar to what you are looking for. Double the recipe for a larger quantity.

500g fat trimmings from pork
2 onions
1 apple
1 tablespoon marjoram
3 peppercorns
1 bay leaf

Chop the pork fat into cubes and put in a large pan over a medium heat. Leave to cook until the fat starts to melt and only the residue remains from rendering the fat. The pieces will then turn into brown cracklings. This will take over an hour or more.

Chop 1-2 onions and 1-2 cloves of garlic. Chop and quarter a sour apple, removing the core. Thinly slice into small pieces. Add to the fat.
Season with the marjoram, peppercorns, bay leaf and salt. But you may wish to leave the salt out and season to taste when eaten.

Cook over a medium heat until the onions and apple are golden brown. Remove the bay leaf and put the Griebenschmalz in a crockpot.

Sieve the Schmalz if you would like it to be smooth.

Keep in a cool place, it will keep for many weeks.

Like you say, spread it on bread and enjoy!

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Zachary - USA
Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!