How to make Griebenschmalz
Serves 1
5 mins prep
10 mins cook
30 mins Resting Time
45 mins total
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!
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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 1/3 of the cooked bacon into bits (reserve the other 2/3 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!
