Ingredients: 500-700 g sausage (kielbasa or bratwurst types) 1 large onion, diced 2 large carrots, diced 3-4 celery ribs, sliced 1 large turnip, diced 0.5 kg ground tomatoes (or 1 can diced tomatoes) 1 tsp dry thyme 1 tsp dry basil 300 g mushrooms, sliced (optional) 1 spinach, chopped (optional) 1-2 leaves of bay laurel 1 cup dry split peas 1 cup … [Read more...]

Ingredients: 1 to 2 tablespoons olive oil 12 links assorted fully cooked German sausages 1 large white onion, thin sliced 2 crisp red apples, such as Gala or Braeburn, cored and cut into 1 cm slices 1/4 cup apple cider 400 g sauerkraut Directions: Heat a 12 in. (30 cm) skillet over medium heat, and add 1 tablespoon oil. … [Read more...]

Germany's love affair with sausage is a tale as old as time, deeply rooted in its culture and culinary traditions. Classical German sausage, or "Wurst" as it is commonly known, is not just a food item; it's a symbol of German heritage and craftsmanship. This article delves into the history, varieties, and cultural significance of these beloved … [Read more...]

The name of this delectable sausage is derived from the Low German word "mett", which means minced pork without bacon. It's related to the English word "meat". Ingredients: 3 lbs pork shoulder, 1 lb veal, and 1 lb lean beef chuck 2 tablespoons kosher salt 1 tablespoon ground white pepper 1 teaspoon ground coriander 1 teaspoon ground … [Read more...]

The German Bratwurst, an iconic sausage known for its rich flavors and cultural significance, has been a cornerstone of German cuisine for centuries. From the bustling streets of Berlin to the quaint villages of Bavaria, Bratwurst is a culinary symbol that unites the diverse culinary landscape of Germany. In this article, we delve into the history, … [Read more...]

German Liverwurst, or Leberwurst as it's known in its homeland, is a culinary treasure steeped in tradition and flavor. This savory sausage, celebrated for its rich taste and smooth texture, is a staple in German cuisine and enjoys popularity worldwide. This article delves into the history, varieties, and culinary uses of German Liverwurst, … [Read more...]

Ingredients: 1/2 kg small potatoes, boiled in their skins (peel, then place the potatoes in the fridge overnight) 1 medium onion, finely chopped 4 thin slices of bacon or speck, cut into small cubes 2-3 tbsp of olive oil & butter (50/50) Salt and black pepper to season Method: Slice the cold potatoes into thin 1/8" slices, … [Read more...]

Potato dumplings are old-fashioned comfort food, and they are often served with the Sunday roast and then reheated with the leftover gravy on Monday. Pair with wine that's right with the type of meat that's on the menu.   Ingredients: 2 tbsp butter 1 loaf white bread, cut into cubes 1/2 cup flour 2 pounds (900 g) boiled potatoes, … [Read more...]

Rouladen or Rinderrouladen is a German meat dish, usually consisting of bacon, onions and pickles wrapped in thinly sliced beef which is then cooked. Ingredients: 4 large, sweet onions, sliced 3 tbsp olive oil 4 lb (1.8 kg) beef top round, cut into 6 mm by 20 cm long slices, pounded until tender 1 tsp paprika sea salt whole black … [Read more...]

Ingredients: 4 boneless skinless chicken breasts, butterflied 1/4 tsp paprika 1/2 tsp granulated garlic 1/4 tsp each sea salt and freshly ground whole black peppercorns 4 slices German Limburger cheese, rind removed 8 slices German Black Forest ham 1 cup flour 4 eggs, beaten 1 cup bread crumbs fresh flat-leaf parsley (optional) Directions: … [Read more...]