Summary

Ingredients

• 500 g bacon, (diced pork belly)
• 500 g onion (s)
• 2 liters pure buttermilk
• 3 bay leaves
• some juniper berries
• salt
• pepper
• Cornstarch, (Mondamin)
• 1 kg potato (s), floury

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Instructions

1. This is a recipe from my grandma who came from East Prussia. It`s a typical winter dish and served after hard work.
2. The bacon and onions are not diced too finely and fried slowly in a pan. This is a long process, the whole thing should be a nice mass but not mushy.
3. While the bacon / onion is frying, the buttermilk is heated. This is best done in a water bath, for whom this is too cumbersome with the amount, but it can also be done in a normal pot, then it has to be stirred more often so that it does not stick.
4. The buttermilk is seasoned with the bay leaves, juniper berries, pepper and salt and SLOWLY heated. This is important, otherwise the buttermilk will curdle.
5. When the buttermilk boils, it is bound with the cornstarch and is allowed to rest a little until the bacon is ready.
6. In the meantime, the potatoes are peeled and cooked normally.
7. When everything is ready, serve as follows:
8. 2-3 potatoes are placed in a deep plate, a ladle of hot buttermilk is placed over it and the bacon / onion mixture is poured over it. The potatoes are lightly mashed, everything is lightly mixed and then everything is spooned.
9. The dish warms up well and those who like buttermilk will lick their fingers. Good Appetite!
10. The amounts can easily be varied depending on your appetite.