in Germany

Backesgrumbeere

Spread the love

Ingredients for 5 servings:

  • 2 ½ kg potatoes
  • 5 slice(s) pork knuckle(s), salted, or smoked pork
  • Lard, for greasing
  • 2 large onions
  • 2 cups sour cream
  • 500 ml wine
  • Salt
  • Paprika powder
  • 2 bay leaves
  • Carnation(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rhenish-Hessian potato specialty

Peel and dice the raw potatoes, and place half of them in a greased roasting pan. Place the meat on top of the potatoes, then the remaining potatoes and diced onions. Mix the wine and sour cream together, season lightly, and pour over the potatoes. Bake the baked potatoes for 4-5 hours at 160-170 degrees Celsius (320-330 degrees Fahrenheit). In the past, this dish was brought in a roasting pan to the baker, who would cook the baked potatoes in his oven for the entire neighborhood. The baked potatoes are eaten with pickled beets. Of course, a glass of wine is served with them.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Grapefruit – Ginger – Salad

Heinrich's differently dressed cheese