Servus!
I was visiting Austria earlier this year and had the pleasure of trying grammelknodel.
I recently made them at home (sort of) but I’m unsure what the equivalent of grammel is in English so I just used pork mince instead (the pic isn’t mine).
I’m wondering what the process is for making grammel, and what products I need to make it? Any help appreciated 🙂.
Danke
by V0lkhari
1 comment
The process is actually quite easy. You buy fatback from the pork, cut it in small cubes, put it in a pot and let it melt and fry under low heat in their own fat. Then poor it through a sieve.
The lard can be used as a spread or for cocking. Don’t throw it out!!!!!!
You can put them back in the pan and fry them again to release more fat and get them crunchier. You can also press them out afterwards which makes them even better.
Have fun!