Speckfetten Gray Species – An East Frisian Dish

Bacon fat gray species is a heavy, but very tasty dish. For this reason it is eaten almost only in the winter time. Gray peas can be bought in East Frisia, so many gourmets bring or send themselves these peas.

The peas must be soaked overnight before they are brought to a boil with the water, chopped leek, carrots as well as salt. The peas must cook very leisurely for about 2 to 2 1/2 hrs. They must be done very leisurely so that they do not burst, but the water must be boiled away.

In the meantime, prepare the other ingredients. The dried bacon is cut into cubes and fried in a frying pan. Then keep it warm. The onions are cut into thin slices and fried in the butter until crispy brown. You now form the whole thing separately in preheated baking dishes. This is important with the heavy meal. The peas are repeatedly seasoned with salt.

On the table there are now greys, bacon with onions, mustard, fat and pickled prunes with juice (*). This dish is eaten with all ingredients from one plate.

(saying on the side:) ‘nen Schluck dorbi, is good foer mi.

greetings, timmi

Our tip: Use a deliciously spicy bacon for a delicious touch!

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