Grandma Frieda's cracklings

Ingredients for 1 servings:

• 250 g lard
• 125 g smoked bacon
• 125 g margarine
• 1 large onion(s)
• 1 tsp marjoram, dried
• some pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

A quick family recipe for making a hearty spread and refined frying fat for red or sauerkraut and other hearty dishes

Melt the lard and margarine in a saucepan. Meanwhile, peel the onion. Finely dice the onion and bacon. Add the bacon to the hot fat and reduce the heat to medium. When the bacon begins to brown, add the onion and stir well. Keep an eye on the pan. The onion should become translucent, but not burnt. Remove the pan from the heat, season the lard with pepper and marjoram, and stir vigorously. To give as gifts, pour the hot crackling fat into small screw-top jars, close the lids, and place them on the lids. After about 10 minutes, place the jars in a shallow ceramic container and turn them over to spread the cracklings evenly. For your own use, pour the crackling fat into a shallow ceramic container and let it set. Stir occasionally to spread the cracklings and prevent them from sticking to the bottom. The margarine makes the crackling fat easy to spread. Store in the refrigerator and, covered, will keep for several weeks. Grandma Frieda’s crackling fat tastes great on its own on fresh bread with a little salt or with sour milk cheese (Harzer, Quäse). We also use it to refine cabbage dishes. It gives the cabbage a wonderful flavor and shine.