Print Friendly Recipe
- Kim Allison Preston (and Michael Grotenfendt of Germany)
- 1-1/2 lbs (.7 kg). corned beef
- 4 large onions, chopped
- 1 large beet, cubed
- 4 oz (112 grm). lard or margarine
- 2 lbs (.9 kg). boiled, mashed potatoes (skins on or off, your preference)
- 5 tbsp (70 ml) dill pickle juice (or substitute with beef broth)
- salt, to taste
- grated nutmeg
- Boil corned beef, onions and beet until semi-soft.
- Process all 3 ingredients together through a meat grinder.
- Place ground mixture in frying pan on medium heat with the lard. Keep mixture moving.
- Stir in the mashed potatoes and 5 tbsp (70 ml) pickle juice.
- Add salt and grated nutmeg to taste.
- This should be ready to serve in about 5 to 10 minutes.
- Serve with fried egg and either dill pickle or boiled, sliced beet.
Labskaus was originally served to the crew on German ships. Today it is
A popular food in northern Germany.
Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.