Dice the dried meat and fry it in fat in a cast-iron roaster. Cut leek into rings and steam briefly in the roaster. Separate potatoes from peel, grate and squeeze properly. Add the onions. Pour the potato mixture into the roaster, add the egg and mix everything together. Season well with spices. Cook the Dibbelabbes in the oven at 200 degrees Celsius for about 2 hours with the lid closed.
A quarter of an hour before the end of the cooking time, remove the lid to get a crispy surface.
Serve with: apple compote or alternatively endive salad “mit gudd Knobi” (garlic).
Notes (* 1) :
Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!
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