Traditional specialty from Albig
Albige Backes-Grumbeere
The Backes Grumbeere is served directly from the pot at the table. The meat and sausages can be distributed on the plates depending on the preference of the individual guests.
Traditional specialty from Albig
The Backes Grumbeere is served directly from the pot at the table. The meat and sausages can be distributed on the plates depending on the preference of the individual guests.
Ingredients for 8 people:
Preparation:
A large (cast-iron) 11.5 liter casserole (pot) is first filled to one third with the peeled and diced potatoes. Then come the pieces of meat and the sausages. On the meat the onions cut into rings and the laurel leaves are distributed.
The whole thing is seasoned with freshly ground pepper and salt. The pot is filled with remaining potato pieces until meat and sausages are completely covered.
Then season with pepper and salt again.
Pour the liquid necessary for the cooking process out of three cups of water and one liter of dry Albian white wine over the top filling.
Now each a cup of sour cream and creme fraiche are stirred and the outermost potato layer coated with it.
The roasting pan (pot) with contents must then cook for three hours at 230 to 250 degrees in the oven without lid. Put the pot on the first rail in the oven.
If you like, you can sprinkle some ground cinnamon on the potatoes after an hour. The crust (Kreschtcher) is then more spicy. If you only like brown-burned kestrels on the edge, you must cover the pot with a lid of smaller diameter.
Green salad, lamb's lettuce, endive or carrot salad goes well with the garnish.
Recipe by Ute Trautwein, Albig
