OTHER LANGUAGES: German
Today I’ll show you my Labskaus recipe. Labskaus is a dish from Northern Germany. It is also eaten in Norway, Denmark and Sweden and in the Liverpool area under the name Scouse.
In addition to boiled potatoes, gherkins, onions, beetroot and corned beef are used in the Labskaus preparation, which is then served with fried egg and rollmops.
Because I have friends in Hamburg, I got to know the original Labskaus some time ago.
As a South German I asked myself on this culinary new territory: “How would I prepare the Labskaus? So I got to work and my Labskaus video now shows you step by step my surefire variation.
Here are my suggestions and ideas as well as my recipe with cooking video. If you like it, please share it on Facebook and elsewhere!
- 1. Labskaus original and traditional
- 2. Hamburg Labskaus
- 3. Labskaus Corned Beef
- 4. Labskaus with Gherkin, Beetroot, Onions
- 5. Labskaus Thermomix
- 6. Prepare Labskaus fried Egg perfectly
- 7. Labskaus selfmade Cooking Video
- 8. Labskaus Recipe easy
- 9. Labskaus as an Appetizer
- 10. Calories Labskaus, the Nutrition Values
1. Labskaus original and traditional
Socked beef is boiled in water and turned through the mincer with beetroot, gherkins, onions and matjes (sometimes bacon). This mixture is steamed in lard and later mixed with mashed potatoes. Common ingredients are rollmops, Bismarck herring (sour herring), fried egg, gherkin and beetroot.
2. Hamburg Labskaus
The Hamburg labskaus is prepared with corned beef, the ingredients are crushed or crushed. Surely there are many recipes here, I introduce my own and my friends from hamburgers are thrilled.
3. Labskaus Corned Beef
Please buy the Corned Beef in high quality. I have had good experiences with the following products: Hink Patete Manufaktur Corned Beef, Inzersdorfer Wellness Corned Beef, Galloway Corned Beef.
4. Labskaus with Gherkin, Beetroot, Onions
I have exchanged the pickled gherkins from the traditional recipe for our sweet-sour gherkins. I find the taste more pleasing and pleasant. Perhaps the pickled gherkin is more compatible with the air in the far north and here in the south the sweet-sour gherkins are simply better. The Labskaus tastes exponentially better when freshly cooked beetroot is used. I tried and tested it, it’s really worth the effort. With the onions I take spring onions and bring some color and a light and fine onion taste to it.
5. Labskaus Thermomix
If you want to have the Labskaus gatschert really nicely, then you can prepare it also in the Thermomix. Start by finely chopping the onions, cucumbers and beetroot (20 sec. step 5) – then remove again. Then place the raw potatoes in the mixing bowl and chop (20 sec. step 5), then cook until soft for approx. 20 minutes at 120°C, then drain. Mix the onions, cucumbers and beetroot with the potatoes together in the mixing bowl according to taste for 10-30 seconds stage 4-5.
6. Prepare Labskaus fried Egg perfectly
A perfect fried egg shows the quality of the cook. So here’s my fried egg making video, don’t laugh but watch it and make the perfect fried egg for a refreshing drink!
7. Labskaus selfmade Cooking Video
8. Labskaus Recipe easy
OTHER LANGUAGES: German