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- 600 GRAM SAUERKRAUT
- 750 GRAM POTATOES
- 3 ONIONS, sliced
- 2 CLOVES GARLIC, chopped
- 400 GRAM PORK
- 200 GRAM SAUSAGES
- 2 CUPS WHITE ALSACE WINE
- 8 CLOVES
- 1 TSP JUNIPER BERRIES
- 200 GRAM BACON, cubed
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- 400 GRAM CORNED BEEF, chopped
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4 POTATOES, peeled and cooked
- 1 ONION, chopped
- 300 GRAM PICKLED BEETS,
sliced
- 4 SOUR HERRINGS
- 1 CUP BEEF BROTH
- 1/2 CUP MILK
- 4 EGGS
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Stir fry the bacon
for 20 minutes on very low heat; in a separate pan, fry the onion
and garlic for 15 minutes. Put half of the sauerkraut in a pan,
followed by the liquid fat of the bacon, half of the onions, the
pork and the cloves and juniper berries. Add the remaining
sauerkraut and the onions. Pour the wine on top, bring this to the
boil and simmer for one and a half hour. In the meantime, cook the
potatoes, reheat the bacon and heat the sausages. Take the pork out
of the sauerkraut and cut it in pieces and serve all together on
plates.
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Cut almost all of the beets in cubes, keep a few
slices behind. Fry the onions for 5 minutes in butter, add the
corned beef and fry 5 minutes more. Mash the potatoes with the milk
and the broth, add the beet cubes and the corned beef and mix all.
Fry the eggs. Distribute the mashed potatoes over 4 plates and add
the herring, the beet slices and the fried eggs.
This dish was served on the Northern coast of
Germany and was very popular with sailors. Bremen, Hamburg and
Lübeck have their own version. It is also served in
Norway (lapskaus)
and in Sweden (lapskojs)
and even if the ingredients are slightly different and the dishes
are Like a stew, the origins are probably the same and maybe
the sailors brought the recipe with them.
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