![]() Halb-und-halb Kartoffelknödel: half the potatoes are cooked first, the other half are notĬooked meatballs served in a white sauce with capersĮ.g.Gekochte Kartoffelknödel - dumplings made from potatoes cooked prior to forming and boiling the Knödel.Rohe Kartoffelknödel - dumplings made from potatoes not cooked prior to forming and boiling the Knödel.Semmelknödel (dumplings made with bread crumbs).German dumplings many different variations: Knödel (also known as Kloß, depending on region) Potato salad, which comes in many varieties, for example in a cream or mayonnaise dressing (northern Germany) or even in meat broth (south Germany), is often served as a side dish to Bratwurst or boiled sausages). Whole grilled chicken marinated with pepper and other spices this dish is known as Brathühnchen, Brathähnchen, and in eastern Germany, also as Broiler. Sandwich made with various fish (pickled or fried) and onions, common in Northern Germany, particularly along the coast Currywurst remains one of the most popular fast foods in Germany, especially in Berlin and the Rhine-Ruhr area, but the Döner kebab is gaining rapidly in popularity. intended to be grilled or fried) sausages are used, depending on region, and the use of one or the other is a matter for much debate among Currywurst gourmets. ![]() intended to be boiled) and Bratwurst-style (i.e. This large-format, fried or grilled wiener is cut into thick slices and seasoned with spicy ketchup and generous amounts of curry powder, usually served with french fries - a popular snack originating in early 1950s Berlin. Sausage that is usually composed of veal, pork or beef. German pastry consisting of sliced applesįried potato slices, often with diced bacon or onions Slice the meat and serve with the sauce.Below is a list of dishes found in German cuisine.Ī type of gingerbread that is typical for the city of Aachen. 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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