My grandmother made sauerkraut to put on hot dogs and I hated it. I do think you should try the traditional German recipe for sauerkraut. Though I didn't see that many traditional veggies when I was in Germany, I did fall hard for their potato salad, applesauce, and that popular dish, German spaetzle dumplings! I think I could live on spaetzle! Most of the time the meat is braised, though there are also 1,500 different varieties of sausages, usually fully cooked in a water bath and finished on some type of griddle or grill.Īnd then there are the delicious German recipes for side dishes. You'll find different styles of food depending on the region of Germany. German cuisine is pure comfort food, in a stick to your ribs kind of way. We could all use a cheery holiday meal! Comfort Food at its Best These recipes are scrumptious any time of year, but especially popular when Oktoberfest rolls around! Have an Oktoberfest night at your house for something festive. There is a very serious German food culture, and those who told me not to expect amazing food just hadn't tasted truly authentic recipes from Germany. I loved the food in Germany, but feel like so many people told me not to get excited about eating there. After that trip, I knew I wanted to share some traditional German food with you. Until you get there, try this roasted bratwurst skillet meal.Ī few years later I spent some time exploring the Romantic Road in Germany. You really can't go to this part of the world and not have this experience. When I was in Regensburg with Viking River Cruises a few years ago, the first thing we did was head to the Historic Sausage Kitchen of Regensburg for a brat. I try to share my favorites from my trips, like this Italian bean soup or one of these traditional Italian desserts, many of which I tasted when I was in Italy on the Costa Smeralda Mediterranean cruise. Travel is my passion, and my favorite way to explore is through the food. Slice the meat and serve with the sauce.You are going to love all these popular German dishes! Each recipe comes with full instructions so you can make it at home. Strain the sauce through a fine mesh sieve to remove any lumps. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Return the liquid to the pan and place over medium-high heat. Remove the meat from the vessel and keep warm. If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds.
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