Zwiwwelschmeer
Zwiwwelschmeer
With Zwiwwelschmeer — literally “onion grease” — the name says it all: it’s a glorious mess, in every sense of the word — hearty, rustic, and incredibly delicious. I like to call it the Saarbrücken Dip, best enjoyed with thick slices of fresh farmhouse bread. Just writing about it makes my mouth water.
Ingredients
- 4 onions
- 300 g minced meat
- 200 g coarse liver sausage
- 250 ml strong beef stock or broth
- Fresh farmhouse bread
- Salt, pepper, marjoram, and a little oil
Preparation of Zwiwwelschmeer
First, dice the onions and cut the liver sausage into thick slices. Heat a frying pan with a little oil and brown the minced meat until crumbly. Add the diced onions, cover, and let them steam for a while — stirring occasionally.
Once the onions turn translucent and begin to soften, add the broth, liver sausage, and a pinch of marjoram. Let everything simmer down, stirring occasionally, until the liver sausage has completely dissolved and the mixture thickens into a rich, creamy consistency.
Finally, season with salt and pepper, serve, and enjoy with fresh bread. And honestly — it tastes even better when no one’s watching and you can dip straight into the pan like a true local!
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