Legend has it that creator of currywurst was the housewife Herta Heuwer from the Charlottenburg district of Berlin. In 1949, she mixed together Worcestershire sauce, spices and ketchup, blended this with cooked tomatoes and onions and made a warm spicy sauce to cover deep fried sliced Knackwurst (Knockwurst). By trial and error Herta had created a … [Read more...]

Ingredients: 700 g medium potatoes 4 teaspoons anise seeds 1  1/2 teaspoons coriander seed 1 teaspoon caraway seeds 1 teaspoon mustard seeds 1/3 cup beer 1/4 cup vinegar 3 tablespoons spicy brown mustard 1 tablespoon cornstarch 1 tablespoon sugar 1/4 teaspoon … [Read more...]

Food in Swabia is world renowned and is often described as very hearty and rich in tradition. Recipes have been handed down from generation to generation. They often only include a few ingredients or they are a combination of multiple recipes. Much loved by the Swabians are soups. There are many variations of soups, many of which include pasta … [Read more...]

Paprikaschnitzel is a schnitzel served with a spicy sauce of bell peppers and onions. Great for fall or any time you crave something delicious! Ingredients: 2 veal cutlets 1 egg breadcrumbs for coating oil 1/4 green bell pepper, diced 1/4 yellow bell pepper, diced 1/4 white onion, diced 1 tomato, seeded and diced up to 1/2 cup beef … [Read more...]

Jägerschnitzel means “hunter’s cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin.  Jägerschnitzel at its core is a thin cutlet of meat served with a mushroom gravy. Potatoes — boiled, mashed or in a salad — are a traditional side dish. It is a manly meal, and the only green thing allowed is, … [Read more...]