Quality from tradition.
The production of fruit preserves has a long tradition at Lausitzer. In a gentle processing without the addition of color and firming agents, apples, cherries and many berries are filled into glass jars at our production sites in Saxony. Lausitzer apple sauce with its firm consistency is the most well-known product. By using certain apple varieties, we strive to maintain the taste.
Saxon potato pancakes with original Upper Lusatian apple sauce.
500 g floury potatoes
2 tbsp flour
Oil or clarified butter
1 jar of Original Lausitz applesauce
Peel and grate the potatoes. Peel the onion and grate it finely into the potatoes. Add flour, salt, and pepper and mix everything well.
Alternatively, if you have a blender, cut the potatoes and onion into pieces and blend them together until slightly chunky. Then add flour, salt, and pepper and blend again briefly.
Heat oil or clarified butter in a frying pan over medium heat. Form the potato mixture into small pancakes and fry them until golden brown on both sides. Keep warm until all the pancakes are cooked.
Serve with Original Upper Lusatian applesauce.
Enjoy your meal!
Quarkkeulchen with hot Lausitzer sour cherries.
400 g potatoes (floury)
250 g low-fat quark
50 g flour
1 egg, 1 egg yolk
50 g sugar
1 pinch of salt
grated zest of 1 organic lemon
50 g raisins (optional, soaked in rum)
icing sugar for dusting
clarified butter for frying
For the hot Lausitzer sour cherries:
1 small jar of Lausitzer sour cherries
1 tablespoon butter, 40 g sugar
Boil the floury potatoes with the skin in salted water for about 25 minutes, peel and press through a potato ricer.
Drain the quark and grate the zest of the organic lemon.
Mix the potatoes with the quark. Add salt, sugar, flour, eggs and lemon zest to the potato-quark mixture and stir. Finally, fold in the soaked raisins.
With floured hands, form small cakes (keulchen) and fry in clarified butter for 2 minutes on each side until golden brown.
For the hot cherries:
Melt butter and sugar in a saucepan until light caramel. Add a good splash of cherry juice and the drained sour cherries, stirring briefly and letting it come to a boil.
Dust the quark keulchen with icing sugar and serve with the hot Lausitzer sour cherries.
Kasseler with Original Oberlausitzer Sauerkraut and mashed potatoes
350 g of Lausitzer sauerkraut (small jar)
1 bay leaf
Salt and pepper, a little sugar to taste
2 slices of Kasseler (boneless)
100 ml of natural cloudy Sunju apple juice
For the mashed potatoes:
400 g of floury potatoes
125 ml of milk
1 tablespoon of butter
Preheat the oven to 200 degrees Celsius (180 degrees Celsius for convection). Season the sauerkraut with a bay leaf, salt, pepper, and a little sugar. Place the Kasseler on top and pour in the cider or apple juice. Close the dish tightly with a lid and cook the Kasseler in the oven for about 30 minutes.
In the meantime, prepare the mashed potatoes:
Cook the floury potatoes in salted water with the skin on for about 25 minutes, then peel and press through a potato press. Heat the milk and butter in a small pot and whisk into the potato mixture. Season the mashed potatoes with nutmeg, salt, and pepper.
Serve the Kasseler on the Lausitzer sauerkraut with the mashed potatoes.