Æbleflæsk

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Æbleflæsk served on rugbrød

Æbleflæsk (Danish pronunciation: [ˈɛːb̥ləˌˈflɛsɡ̥], apple pork) is an old Danish dish consisting of bacon, onions, apples, and sugar. The bacon is first fried, followed by the apple pieces, which should soften up before they are taken out of the pan (they can alternatively be cooked in water instead[1]). While the apples are frying, they are mixed with sugar. Afterwards, the bacon and the apple pieces are mixed and served either cold or warm on rugbrød.[1][2][3][4][5] Æbleflæsk is best served with dark beer and snaps.[1]

See also[edit]

References[edit]

  1. ^ a b c "Æbleflæsk". Pathways to Cultural Landscapes (European Union). Retrieved 2009-12-05. 
  2. ^ Erik Koed, Westergaard (1974). Danske Egnsretter (in Danish). Lindhardt og Ringhof. pp. 63–64. ISBN 87-7560-152-4. 
  3. ^ Boyhus, Else-Marie; Fakstorp, Jørgen (1998). Gastronomisk Leksikon (in Danish). Nordisk Forlag. ISBN 87-00-20284-3. 
  4. ^ Vejlgaard, Morten (2008). Eleverne (in Danish). Books on Demand. ISBN 978-87-7691-236-9. 
  5. ^ "Gammeldaws æbleflæsk" (in Danish). Maduniverset. Retrieved 2009-12-05.