German cuisine is renowned for its hearty, flavorful dishes, and at the heart of this culinary tradition lies the Knackwurst. A type of German sausage known for its distinctive snap and rich flavor, Knackwurst is a staple in German festivals, beer gardens, and dinner tables. This article explores the history, preparation, and unique characteristics of German Knackwurst, offering insights into why this sausage is a must-try for any food enthusiast.
The History of German Knackwurst
Knackwurst, also known as “Knackwurst” or “Knackwurste,” dates back several centuries in German food history. Originating from the North German region, it has evolved over the years, integrating various regional spices and preparation methods. The name “Knackwurst” itself, which translates to “crack sausage,” derives from the audible snap or “knack” sound made when biting into its crisp casing.
Ingredients and Preparation
A traditional Knackwurst is made primarily from ground pork, though some variations include beef or veal. The meat is finely ground and seasoned with a blend of spices such as garlic, pepper, marjoram, and sometimes a hint of coriander or nutmeg. The mixture is then encased in natural casings and smoked over beechwood, giving the sausage its distinct smoky flavor and firm texture.
Culinary Uses
Knackwurst is incredibly versatile, making it a favorite in both traditional and modern German cuisine. It’s commonly served in a Brötchen (a crusty bread roll) with mustard, making for a classic German street food experience. Alternatively, it can be found in stews, paired with sauerkraut, or simply grilled and enjoyed with a side of potato salad. Its robust flavor also makes it a perfect complement to the malty and hoppy flavors of German beers.
Nutritional Information
While delicious, it’s important to consider the nutritional aspect of Knackwurst. Like many sausages, it is high in protein but also in fat and sodium. Moderation is key for those mindful of their dietary intake.
Regional Variations
Each region in Germany has its twist on Knackwurst. For example, in some parts of Bavaria, it’s made with a higher proportion of beef, while in other areas, different spice combinations are used, reflecting local tastes and traditions.
Pairings and Serving Suggestions
Pairing Knackwurst with the right sides and beverages enhances its flavor. Traditionally, it is served with German-style mustards, which range from sweet to spicy, and sides like sauerkraut or potato salad. When it comes to drinks, a classic German lager or a wheat beer complements the rich flavors of the sausage.
Cooking Tips
To fully enjoy Knackwurst, proper cooking is key. It’s typically boiled or grilled, with boiling being the more traditional method. When grilling, avoid high heat as it can split the casing and cause a loss of juices. For an authentic experience, simmer the sausage in water just below boiling before finishing it off on the grill for a crispy skin.
Ingredients
1 kg pork shoulder
500 g beef chuck
25 g kosher salt
5 g Prague Powder #1 (curing salt)
15 g garlic, minced
5 g ground white pepper
2 g ground allspice
2 g mace
100 g ice water
Sausage casings (preferably natural hog casings)
Equipment
Meat grinder
Sausage stuffer
Smoking apparatus (optional)
Large mixing bowl
Sharp knife
Preparation
Meat Selection and Preparation: Begin by selecting high-quality pork shoulder and beef chuck. Cut the meat into small pieces that can fit into your meat grinder. Partially freeze the meat for about 30 minutes to make the grinding process easier.
Grinding the Meat: Using a meat grinder, grind the pork and beef together. For a finer texture, you may grind the meat twice.
Mixing the Ingredients: In a large bowl, combine the ground meat, salt, Prague Powder #1, minced garlic, white pepper, allspice, and mace. Mix thoroughly to ensure even distribution of the spices.
Adding Ice Water: Gradually add ice water to the meat mixture. This helps in emulsifying the fat and distributing the spices evenly.
Stuffing the Casings: Rinse the casings in cold water and then soak them in warm water for about 30 minutes. After soaking, thread the casing onto the sausage stuffer. Feed the meat mixture into the stuffer and fill the casings, being careful to avoid air pockets.
Twisting into Sausages: Once the casing is filled, twist the sausage into 6-inch links. Pierce any air pockets with a pin.
Cooking the Knackwurst: There are several ways to cook Knackwurst. It can be poached in simmering water for about 15 minutes, grilled, or smoked. For smoking, use a smoking apparatus and smoke at 155°F (68°C) for about 90 minutes.
Serving Suggestions
Serve your homemade Knackwurst with classic German sides like sauerkraut, potato salad, or soft pretzels. Mustard, particularly Dijon or whole grain, is an excellent condiment choice.
Storage and Preservation
Uncooked Knackwurst can be stored in the refrigerator for up to 2 days or in the freezer for up to 3 months. Cooked Knackwurst should be consumed within 3 days if refrigerated.
Conclusion
Making Knackwurst at home is a rewarding experience that brings the authentic taste of German cuisine to your kitchen. By following this recipe, you can enjoy a traditional German meal that’s both delicious and a testament to your culinary skills.
FAQs
Can I use only pork or beef in this recipe? Yes, you can make Knackwurst with either pork or beef, but the traditional recipe uses a combination of both.
What can I use if I don’t have Prague Powder #1? Prague Powder #1 is essential for curing and should not be substituted if you plan to smoke the sausages. For non-smoked versions, you can omit it.
Can I cook Knackwurst in a pan? Yes, you can pan-fry Knackwurst over medium heat until thoroughly cooked.
Is it necessary to use natural casings? While natural casings are traditional and give the best flavor and texture, you can use synthetic casings as an alternative.
How do I know when the Knackwurst is cooked? The sausage should reach an internal temperature of 160°F (71°C) to be considered fully cooked.
Königsberger Klopse, a traditional German dish, is a delightful blend of flavors and textures that has been savored for generations. Originating from the city of Königsberg (now Kaliningrad, Russia), this recipe has become a staple in German cuisine. In this comprehensive guide, we’ll walk you through the steps to create this classic dish, complete with historical context and cooking tips for a delectable experience.
What are Königsberger Klopse?
Königsberger Klopse are tender meatballs traditionally made from a mix of ground veal, pork, or beef, and are seasoned with anchovies or sardines. They are simmered in a white sauce enriched with capers and lemon juice, offering a unique blend of savory and tangy flavors.
Historical Significance
The dish dates back to the 18th century, symbolizing the culinary heritage of the Prussian city of Königsberg. Over the years, it has evolved, adapting to changing tastes and available ingredients, but always retaining its signature characteristics.
Ingredients:
For the Klopse (Meatballs):
500g ground veal or a mix of pork and beef
1 small onion, finely chopped
2 anchovy fillets, minced (optional)
50g white bread, soaked in milk and squeezed
1 egg
Salt and pepper to taste
1 teaspoon mustard (preferably Dijon)
Nutmeg, a pinch
For the Sauce:
1 liter beef or vegetable broth
2 tablespoons flour
2 tablespoons butter
100ml heavy cream
3 tablespoons capers, with some brine
Juice of half a lemon
Salt and white pepper to taste
Garnish:
Lemon slices
Fresh parsley, chopped
Instructions:
Preparing the Meatballs:
Combine Ingredients: In a large bowl, mix the ground meat with the onion, anchovies, squeezed bread, egg, mustard, and seasonings until well combined.
Form Meatballs: Shape the mixture into evenly sized balls, about the size of a golf ball.
Cook Meatballs: In a large pot, bring the broth to a gentle simmer. Carefully add the meatballs and cook for about 15 minutes, or until they are cooked through. Remove the meatballs and set aside, reserving the broth.
Making the Sauce:
Roux Preparation: In a separate saucepan, melt the butter over medium heat. Add the flour and stir continuously to form a roux. Cook for a couple of minutes without browning.
Combine with Broth: Gradually whisk in the reserved broth until the mixture is smooth. Bring to a simmer and cook until it thickens slightly.
Final Touches: Stir in the cream, capers, and lemon juice. Season with salt and white pepper to taste.
Combining:
Add Meatballs to Sauce: Place the cooked meatballs into the sauce and simmer gently for a few more minutes, allowing the flavors to meld.
Quality of Meat: Opt for high-quality ground meat for better flavor and texture.
Bread Soaking: Ensure the bread is thoroughly soaked and well-squeezed to prevent the meatballs from being too dense.
Gentle Simmering: Simmer the meatballs gently to prevent them from falling apart.
Sauce Consistency: Adjust the thickness of the sauce to your liking by varying the amount of flour or broth.
Lemon Juice Balance: Be cautious with the amount of lemon juice to maintain a perfect balance of tanginess.
Nutritional Information:
Königsberger Klopse is a well-rounded meal, rich in protein. However, it is also moderately high in fats, especially if made with creamy sauce. For a healthier version, you can use low-fat cream and leaner meat cuts.
Conclusion:
This authentic Königsberger Klopse recipe invites you to explore the rich flavors of German cuisine. Perfect for a hearty dinner or a special occasion, these meatballs in a creamy caper sauce are sure to delight your taste buds and offer a glimpse into Germany’s culinary history.
FAQs:
Can I use only beef for the meatballs? Yes, you can use only beef, though the traditional recipe often includes a mix of meats for a more complex flavor.
What can I serve with Königsberger Klopse? They are traditionally served with boiled potatoes, rice, or Spätzle.
Can I make this dish in advance? Yes, Königsberger Klopse can be made in advance and reheated, making them a great option for meal planning.
With this detailed Königsberger Klopse recipe, you’re all set to recreate a beloved German classic in your kitchen. Enjoy the cooking journey and the delicious results!
When it comes to comfort food, few dishes can rival the heartwarming embrace of German Spaetzle. These delightful little egg noodles are a staple in Southern German cuisine and have charmed their way onto dinner tables around the world. Making Spaetzle at home is not only simple but also incredibly rewarding. Whether you’re pairing it with a rich meaty gravy or simply tossing it in butter, this easy homemade German Spaetzle recipe will bring a touch of authentic Gemütlichkeit to your meal.
Ingredients:
2 cups all-purpose flour
4 large eggs
1/2 cup milk (or water, for a lighter version)
Salt, to taste
Nutmeg, a pinch (optional but traditional)
2 tablespoons unsalted butter (for tossing the cooked Spaetzle)
Fresh parsley, chopped (for garnish)
Additional salt and pepper, to taste
Kitchen Tools:
Spaetzle maker or a colander with large holes
Large pot for boiling water
Slotted spoon
Large bowl
Skillet (if you wish to sauté the Spaetzle)
Instructions:
Step 1: Prepare the Spaetzle Dough
In a large bowl, combine 2 cups of all-purpose flour, a pinch of salt, and a dash of nutmeg. In another bowl, whisk together the 4 eggs and 1/2 cup of milk until well blended. Gradually pour the egg mixture into the flour, stirring continuously. The goal is to achieve a smooth, thick batter. If it’s too stiff, add a little more milk; if it’s too runny, sprinkle in some extra flour. Let the batter rest for about 15-30 minutes; this allows the gluten in the flour to relax, which will result in tender Spaetzle.
Step 2: Boil the Water
While the batter is resting, fill a large pot with water, add a generous amount of salt, and bring it to a boil. The salt is not just for flavor—it also helps to firm up the Spaetzle as they cook.
Step 3: Shape the Spaetzle
Once the water is boiling, place your Spaetzle maker or colander over the pot. Pour a portion of the batter into the Spaetzle maker or colander and push the batter through the holes into the boiling water using a spatula or the back of a spoon. The Spaetzle will cook quickly, so work in batches to avoid overcrowding the pot.
Step 4: Cook the Spaetzle
The Spaetzle are done when they float to the surface of the water, which typically takes about 2-3 minutes. Use a slotted spoon to transfer them to a colander and briefly rinse under warm water to prevent sticking. Continue until all the batter is used.
Step 5: Sauté the Spaetzle (Optional)
For an extra touch of flavor, melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the boiled Spaetzle and toss them until they’re golden and a bit crispy around the edges. Season with salt and pepper to taste.
Step 6: Garnish and Serve
Transfer the Spaetzle to a serving dish, sprinkle with fresh parsley, and serve hot. Spaetzle makes a fantastic side dish to meats and stews, or it can be enjoyed as a main dish with a variety of sauces and toppings.
Tips for Perfect Spaetzle:
Consistency is Key: The batter should be viscous enough to slowly drip through the holes of the Spaetzle maker. If it’s too thin, the Spaetzle will be soft; too thick, and they’ll be chewy.
Keep it Hot: Always push the batter into boiling water to ensure the Spaetzle start cooking immediately and maintain their shape.
Don’t Overcrowd: Cook the Spaetzle in batches to ensure they don’t stick together and have enough room to float to the surface when done.
Flavor Variations: Feel free to experiment with the Spaetzle batter. Adding pureed spinach, sun-dried tomatoes, or herbs can create beautiful and tasty variations.
Spaetzle is a versatile and comforting dish that’s deceptively simple to make. With this easy recipe, even novice cooks can bring a piece of German tradition to their table. It’s a perfect accompaniment to hearty meats and sauces, yet it can stand proudly on its own with just a sprinkle of cheese or a light dressing of herbs and butter. Spaetzle is not just food—it’s a delightful experience, a humble tradition, and a plateful of homey, German comfort.
By following this straightforward recipe, you’ll soon be enjoying your own homemade German Spaetzle, a dish that’s as fun to make as it is to eat. Prost to your cooking adventures!
Sauerbraten, a gem in the crown of German cuisine, is a pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow-cooking as pot roast. The meat is typically marinated for several days in a mixture of vinegar or wine, water, herbs, spices, and seasonings before being slow-cooked. The result is a dish that is at once tangy, savory, tender, and richly flavored, a testament to the depth of traditional German cooking.
The Historical Roots of Sauerbraten: Sauerbraten has been a staple in German culinary traditions for centuries, often linked to celebrations and feasts. It is said that Julius Caesar may have sent the earliest recipe for this dish from Rome to the Cologne region. The word “Sauerbraten” itself can be dissected into “Sauer” meaning sour or pickled, and “Braten,” meaning roast meat.
Ingredients:
2-3 pounds beef roast (rump roast or chuck roast preferred)
2 onions, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 leek, coarsely chopped (optional)
1 cup red wine vinegar
1 cup dry red wine
2 cups water
2 bay leaves
6 whole cloves
6 black peppercorns
2 juniper berries (optional)
1 teaspoon mustard seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
2 tablespoons flour
2 tablespoons sugar
1/2 cup raisins (optional)
1/2 cup crushed ginger snaps (for thickening and flavor)
Salt and pepper to taste
Marinating the Meat:
In a large bowl or resealable plastic bag, combine the vinegar, red wine, water, onions, carrot, celery, leek, bay leaves, cloves, peppercorns, juniper berries, mustard seeds, salt, and black pepper.
Place the beef roast into the marinade, ensuring it is completely submerged. Cover or seal and refrigerate for 2 to 5 days, turning the meat daily.
Preparing the Sauerbraten:
Remove the beef from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and the vegetables separately.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Brown the roast on all sides, creating a rich, caramelized crust.
Remove the beef and set aside. In the same pot, sauté the strained vegetables until they start to brown.
Sprinkle flour over the vegetables and stir, cooking for a minute to create a roux.
Slowly add the reserved marinade liquid to the pot, stirring constantly to avoid lumps.
Return the beef to the pot. Bring the liquid to a low simmer, cover, and cook for 3 to 4 hours, or until the beef is very tender. If using a slow cooker, you can cook on low for 8 hours or on high for 4 hours.
Creating the Signature Sauce:
Once the beef is tender, remove it from the pot and tent with foil to keep warm.
Strain the cooking liquid and return it to the pot, discarding the solids.
Add sugar and raisins (if using) to the strained liquid and bring to a simmer.
To thicken the sauce and add a unique flavor, stir in the crushed ginger snaps until dissolved. Adjust the seasoning with salt and pepper.
Slice the beef and serve with the sauce poured over the top.
Serving Suggestions: Traditional accompaniments for Sauerbraten include red cabbage, boiled potatoes, spaetzle, or potato dumplings. The contrast between the tangy sauce and the mellow side dishes makes for a harmonious plate that’s deeply satisfying.
The Legacy of Sauerbraten Sauerbraten is more than just a meal; it’s a cultural artifact that has endured through the ages, adapting to the tastes and techniques of each generation while retaining its essence. It is a dish that demands patience and respect for the process, which in turn, rewards you with flavors and textures that are undeniably worth the wait.
This traditional Sauerbraten recipe is a celebration of German heritage, a hearty dish that fills the home with mouthwatering aromas and the belly with warmth. Whether it’s your first time making it or it’s a recipe that’s been handed down through your family, each bite is a taste of history.
German Beef Rouladen, or “Rinderrouladen,” is a classic dish often enjoyed during the colder months and a staple at family gatherings in Germany. This recipe will walk you through the traditional method of preparing these savory beef rolls, filled with a delicious combination of mustard, bacon, onions, and pickles, then slowly braised until they reach mouth-watering tenderness.
Ingredients:
6 slices of top round beef, thinly sliced and pounded to ¼ inch thickness
Salt and freshly ground black pepper, to taste
6 teaspoons German mustard (or Dijon mustard)
6 slices of bacon
1 large onion, finely sliced
3 large dill pickles, sliced into thin strips
2 tablespoons vegetable oil
2 cups beef broth
1 cup red wine (optional)
2 tablespoons all-purpose flour
2 tablespoons water
Fresh parsley, chopped for garnish
Instructions:
Prepare the Beef:
Lay out the beef slices on a flat surface.
Season each piece with salt and pepper.
Spread a teaspoon of mustard on each slice.
Place a slice of bacon on top of the mustard on each beef slice.
Distribute the onion slices and pickle strips evenly on one end of each beef slice.
Rolling the Rouladen:
Carefully roll up the beef slices, starting from the end with the onion and pickle filling, making sure the filling stays inside.
Secure each roll with kitchen twine or toothpicks to keep them from unrolling during cooking.
Browning the Rouladen:
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
Brown the rouladen on all sides until they have a nice, caramelized exterior. This should take about 2-3 minutes per side.
Once browned, remove the rouladen from the pan and set aside.
Deglazing and Braising:
If using, pour the red wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom.
Add the beef broth and bring the mixture to a simmer.
Return the rouladen to the skillet, cover, and reduce the heat to low.
Let the rouladen braise for about 1.5 to 2 hours, or until the beef is tender.
Making the Gravy:
Once the beef is tender, carefully remove the rouladen from the skillet and set aside.
In a small bowl, whisk together the flour and water to create a smooth paste.
Bring the liquid in the skillet to a boil and slowly whisk in the flour mixture to thicken the gravy. Stir constantly to avoid lumps.
Simmer the gravy until it reaches your desired consistency.
Serving the Rouladen:
Remove the kitchen twine or toothpicks from the rouladen.
Slice the rouladen if desired or leave them whole.
Serve the rouladen with the gravy poured over the top.
Garnish with fresh parsley.
Traditional accompaniments include mashed potatoes, red cabbage, or spaetzle.
Tips for Perfect Rouladen:
Ensure that the beef slices are evenly pounded to allow for even cooking and rolling.
Do not overfill the rolls to prevent the filling from falling out during the cooking process.
Adjust the thickness of the gravy to your liking by altering the amount of flour-water mixture.
For an authentic flavor, try to find German mustard and dill pickles.
This traditional German Beef Rouladen recipe is sure to become a treasured dish in your culinary repertoire. With its rich flavors and satisfying texture, it’s perfect for a comforting meal on a chilly evening. By following these simple steps, you can bring a taste of Germany into your home and enjoy a meal that’s both hearty and delicious.
Potatoes with Quark, photo via essen-und-trinken.de
Fresh boild potatoes combined with the creamy quark make for a wonderful snack or side dish. Perfect springtime dish for vegetarians and those who mind their waistline!
Ingredients:
1 kg of new potatoes
500 g of low-fat quark
50 ml of linseed oil
2 tbsp caraway seeds
1 bunch of parsley
small bunch of basil
1 bunch of chervil
1 bunch of dill
1 bunch of chives
2 spring onions
2 tbsp butter
salt, pepper
Preparation:
Wash potatoes thoroughly and cook unpeeled in plenty of salted water for about 20 minutes. Put the quark with 40 ml linseed oil, salt and pepper in a bowl and stir until creamy with a whisk for about 2 minutes. Roast caraway seeds in a dry pan, allow to cool and then roughly crush in a mortar.
Pluck the herb leaves from the stems. Put 1/3 of the herb leaves in a bowl of cold water. Finely chop remaining herbs. Cut the chives into fine rolls, clean the spring onions, wash and finely chop. Add chopped herbs, chives, half of the caraway seeds and the spring onions to the quark and season with salt and pepper.
Melt butter in a saucepan. Drain the potatoes, steam for a short time and peel. Drain the leaves of herbs. Arrange the potatoes with the quark and drizzle with the remaining linseed oil. Sprinkle with herb leaves and the remaining caraway seeds. Serve drizzled as desired with the liquid butter. Enjoy!
Schäufele (also “Schäuferle”, “Schüfeli”, “Schäuferla” or “Schäufelchen”) is a traditional dish from the south of Germany. It is made from the pig’s shoulder meat, which gives the dish its name, “Schäufele”. The meat is cured and smoked before it is simmered in a broth of water, red wine, onions, bay laurel, cloves and other spices.
Ingredients:
700-800 g smoked pork shoulder
1 medium yellow onion
6 cloves
2 bay leaves
2 garlic cloves
6 juniper berries crushed
2 1/8 cups dry red wine
6 1/3 cups cold water
500 g mixed soup vegetables (carrots, leeks and celery)
1 tbsp white peppercorns
salt, pepper
Preparation:
Rinse the meat under cold running water and pat dry with paper towels.
Make criss-cross slashes on top of rind, spaced 1 cm apart, to make diamond-shaped patterns and season the pork generously by running salt as well as pepper.
Chop the carrots, leeks, and celery into small pieces.
Peel and mash the garlic cloves.
Peel and chop the onion for the broth.
In a big pot bring the dry red wine, water, white peppercorns, celery, leeks, carrots and onion to a boil.
Add the pork, garlic, bay leaves, and crushed juniper berries to the pot.
Turn the heat down to bring the mixture to a simmer. Keep covered and simmer for 90 minutes.
Keep simmering for 30 to 60 minutes more till the meat is soft and tender (the meat begins to pull off from the bones). Remove the meat, place on a roasting grill and grill in the oven at ca. 210°C until the crust is crisp and slightly browned.
Cucumbers are not just for salads! With this warm cucumber soup you bring variety to your table. This simple recipe from Saxony-Anhalt takes so little time to prepare.
Ingredients:
2 medium cucumbers
600 g potatoes, peeled and cut into 1 cm cubes
3 cups cold water
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 cup cream
1 cup milk
1 tablespoon grated onions
1 tablespoon finely chopped dill
Preparation:
Peel cucumbers and cut in half.
Remove seed and cut cucumber into 1 cm cubes.
Cover potatoes with water, add salt and pepper and cook until done.
Pass potatoes through a sieve together with cooking liquid.
Place the puree in saucepan and fold in cream, milk, grated onions and cucumber.
Leave soup to simmer for 5 minutes. Add dill. Serve.
Döppekooche/Döbbekooche is a form of potato cake made of grated potatoes, finely minced onions, eggs and spices and cover in sausage pieces or strips of bacon, which is baked in a cast-iron pot (a döppe) like a cake (kuchen) and served in slices. The resulting potato-onion-egg mix is then baked in the oven for about 2 hours until it forms a crust, considered to be the best part of he dish. Purists insist that the dish should not be stirred during the baking period in order to keep the crust intact, however, it is also acceptable to stir it so as to distribute the crust throughout the dish.
Ingredients:
For the Döppekuchen
1.5 kg floury potatoes, peeled and grated
100 g bacon
2 onions, peeled and finely sliced
2 eggs
1 pinch grated nutmeg
Salt
White Pepper
A knob of butter
For the Apple Sauce
400g apples
Juice of ½ lemon
1½ tbsp sugar
A little butter and salt, to serve
Preparation:
Preheat the oven to 170°C.
Grease a baking dish (approx 25cm diameter) with a little of the butter and cover the bottom with bacon slices. Put the grated potatoes in a colander and press out and drain the excess liquid into a bowl. Leave it to drain for about 10 mins.
Mix the potatoes, eggs, onion and nutmeg and season to taste with salt and white pepper. Put the potato mixture into the baking dish and bake for about 1hr 45mins. If the surface starts to go too dark, cover loosely with foil for the remainder of the cooking time.
While the potato cake is cooking, make the apple sauce: Peel and dice the apples. Put in a small pan with the juice of ½ lemon, 2 tbsp water and 1½ tbsp sugar. Heat gently until the apples are really soft, then squash with a spoon. Add a little butter and salt to serve.
Take the cake out of the oven, turn it out of the dish and serve in slices with the apple sauce.
1 kg fresh eel
1 carrot
1 parsley root
1 onion
1/2 cup white wine vinegar
2 tablespoons butter
2 tablespoons flour
lemon juice
pepper
sugar
3 tablespoons dill, chopped
2 tablespoons parsley, chopped
Preparation:
Thoroughly wash the eel in warm water. Cut into pieces and rub with salt.
Wash and slice the carrot and parsley root. Peel the onion and quarter them. Bring 4 ¼ cups of water, vinegar, and salt to a boil. Cook for about 20 minutes. Remove from heat and add eel pieces, allowing them to marinate for about 20 minutes.
Melt butter in a bowl. Mix in the flour. Add 2 cups of the eel water, lemon juice, pepper, and sugar to taste.
Add the chopped dill, parsley, and eel pieces. Allow eel to marinate for another 5 minutes. Serve with boiled potatoes.
