Schmalzbrot (rye bread with pork lard and onions)

Rye bread with schmalz and onions
Schmalzbrot
A crusty, hearty rye bread with edible lard (Schmalz) made from pork, goose or plant-based oils, seasoned with roasted onions salt and paprika.
Course Sandwiches
Cuisine German
Keyword crackling fat, lard, Pork, Schmalz
Region Northern German

Ingredients

  • 2 slices Farmer's bread, rye and wheat baked fresh with crust, or whole grain
  • 1 onion, small
  • 50 g lard from pork or goose or plant-based oils and yeast extract (vegan)
  • 1 dash red paprika powder

Instructions

  • Prepare slices of bread with Schmalz
  • Cut onion in to thin slices and add on top of Schmalz bread
  • Season with red paprika
adapted from gutekueche.at

Notes

You can also make your own "Griebenschmalz" (pork lard with cracklings) by frying soft pork belly lard along with cracklings (pork rinds, called "Grieben" in German), cubed apples and onions.
Always use freshly baked, hearty rye bread or mixed wheat & rye bread, whole grain rye (pumpernickel) or pretzels.