Embossing room

from Wikipedia, the free encyclopedia

Präglsaalz or Braajglsaalz (pregln = to fry with a hissing sound) is an Upper Lusatian food side dish that was particularly popular in times of need. It is a kind of burn-in or speck .

preparation

The basic ingredient for Präglsaalz is stale bread or, depending on regional habits, rye flour instead. In a pan, diced bacon and sliced ​​onions are fried well. Then you add the crushed dry bread and pour hot malt coffee on it. After seasoning with salt and optionally with pepper, marjoram and caraway, the whole thing is cooked continuously until a creamy porridge is formed.

Whole buts are served with the Präglsaalz .

literature

  • Oberlausitz cookbook with historical considerations. Oberlausitzer Verlag, Spitzkunnersdorf 1999, page 105, ISBN 3-933827-06-X .
  • Recipes from Rammenauer grandmas and greatomas. Printed by Buchbinderei Steffen Grafe, Bischofswerda 2008, page 56.