How to make Griebenschmalz
Griebenschmalz is a German spread made mainly from one of my favorite foods: bacon! It's commonly served at beer gardens and it's pretty simple to make!While many recipes use apple, I like using a dried date instead for a more concentrated sweet kick. It's similar to bacon jam, but less sweet and I love the herbal note added from the parsley.While Germans typically smear it onto freshly baked slices of bread, you should also try it on burgers and your favorite sandwiches!
Servings: 1 ramekin
Calories: 1322kcal
Ingredients
- 300 g bacon
- 1 yellow onion small, finely chopped
- 1 to 2 cloves fresh garlic minced
- 1 dried date stone removed and chopped
- 2 tablespoons fresh parsley leaves finely chopped
- black pepper
Instructions
- Cook the bacon on medium heat until all the fat is rendered and the bacon is crispy. Pour off most of the rendered grease into a jar and refrigerate, leaving some in the pan for the next step. Chop about ⅓ of the cooked bacon into bits (reserve the other ⅔ of the cooked bacon for later use, such as topping a salad or a sandwich).
- Add the chopped onion to the bacon grease and cook until caramelized, about 5 minutes.
- Add the garlic and the date and cook until the date becomes a paste when stirred, about 1 minute. Season with black pepper (and salt if needed, although the bacon should be salty enough).
- Stir together with the reserved bacon grease, parsley and the chopped bacon and transfer to a ramekin.
- Store in the fridge to set up and until ready to serve. Spread onto freshly baked slices of bread and wonder why you've never made it before!
Video
Nutrition
Calories: 1322kcal | Carbohydrates: 21g | Protein: 40g | Fat: 119g | Saturated Fat: 40g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 52g | Trans Fat: 0.4g | Cholesterol: 198mg | Sodium: 1996mg | Potassium: 858mg | Fiber: 3g | Sugar: 9g | Vitamin A: 798IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg