4 recipes for a luxurious crackling spread that everyone will like

If you had to name a Czech classic, what is served with beer. What would it be? Probably a crackpot.

It’s not very healthy, but it’s simply delicious.

You might be surprised how many versions and recipes there are. In ours you will find a classic and a spicy version and even a meatless version.

How to do it?

Get inspired by one of the 4 crackling spread recipes!

Old Bohemian crackling spread

Few people could resist the classic crackle paint like from their grandmother. It has everything you like. Crackers, lard, eggs and a little pickle. An ideal combination with freshly made toast.

Ingredients:

• 250 g crackers
• 2 tablespoons of full-fat mustard
• 2 tablespoons lard
• 1 yellow onion finely chopped
• 1 clove of garlic
• 3 eggs
• 3 small pickled cucumbers
• salt
• grinded pepper

Method:

• Hard-boil the eggs, then separate the yolks.
• Mix the cracklings together with the egg yolks, finely chopped onion, mustard, lard and rubbed garlic.
• Mix finely chopped egg whites and pickles, season with salt and pepper.
• Serve with fresh bread or toast smeared with garlic.

Spicy coating with crackling

Do you like sharper flavors? An honest spicy spread is great with beer, for example. You can add more hot ingredients depending on what you feel like.

Ingredients:

• 200 g crackers
• 3 tablespoons lard
• 1 small onion
• a teaspoon of marjoram
• ½ teaspoon chili
• 2 pickled chili peppers
• salt
• pepper

Method:

• Put 50 g crackers aside, mix the rest with lard and onion.
• Add the marjoram, chilli and salt.
• Mix in the rest of the crackers and, to taste, the chili peppers cut into small rounds (you can also see them separately or sprinkle them on the greased spread).
• Serve with fresh bread or toast.

TIP: Instead of marjoram, you can add fresh chives, spring onions or leeks.

Buckwheat spread ala crackers

Buckwheat crackers? This is a very popular and healthy option that tastes very similar but won’t put a strain on your organs. The lard goes aside this time.

Ingredients:

• 200 g of peeled buckwheat
• 1 onion
• 3 cloves of garlic
• 2 pickles
• 2 small spoons of full-fat mustard
• 1 tablespoon marjoram
• salt
• pepper

Method:

• Cook buckwheat in a 1:1 ratio (one part buckwheat, one part water). Cook for about 2-3 minutes.
• In the meantime, fry the finely chopped onion in a pan until golden, after a while add the pressed garlic to it.
• Remove from heat and mix with cooked buckwheat. Add mustard and finely chopped cucumber.
• Season with marjoram, salt and pepper.
• Serve on lightly toasted toast or buckwheat bread. You can sprinkle with fresh herbs.

TIP: Do you like vegetable spreads? Try our recipes for eggplant spreads.

German pork crackling spread

Have you ever heard of griebenschmalz? It is a crackling spread without eggs, which consists of only a few ingredients. However, one of them might surprise you.

Ingredients:

• 300 g of pork flank
• 1 apple
• 1 onion
• 2 bay leaves
• salt
• pepper

Method:

• Cut the pork loin into small cubes. Fry the cubes in a saucepan over medium heat.
• Once the fat starts to release, reduce the heat. Add grated and peeled apple, finely chopped onion and bay leaves. Continue to fry, stirring occasionally, until the belly becomes crackling.
• Then remove from the heat, take out the bay leaves and mix the cracklings with onions and apples.
• Season with salt and pepper.

Tip on how to store the spread

Do you not use all the spread at once or do you want to give it to someone as a gift? You can simply boil it. You will only need resealable jars for this.

• Wash the glasses thoroughly in hot water, dry them and fill them with the prepared spread.
• Sterilize at 100°C for 90 minutes. In this way, it can last for 14 days in the refrigerator.

So, are you already drooling over this Czech delicacy? With this spread, you can invent ready-made miracles, and it’s up to you if you choose a softer option or if you leave the crackers in the spread to crunch a little.

You can buy them ready-made or make them at home from pork lard or perhaps from the side. They are great on their own just for nibbling, but spreading them on bread is also a good option.

How do you like them best?