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The “Leberkäse” (liver cheese) or “Fleischkäse” (meat cheese) is a special meatloaf, minced in a cutter as fine as the meat for Wiener. It has nothing to do with liver or cheese, the name came from the medieval German words for loaf (Laib) and for minced sausage meat. So the original word was “Laiberkas”.
Some recipes contains also eggs and bread or flour and therefor they can’t be denoted as sausage, they belong to...
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The Munich Weisswurst is alleged to occur on February 22, 1857 from a failed veal bratwurst. Opinions are something apart, whether simply the meat was „messed up“ or whether no more sheep cases were available and therefore normal bratwurst cases were used.
The recipe comes really near the taste of the Munich Weisswurst, unfortunately the veal face for the normal man is not to get. The pork rind create as a perfect...
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Ox mouth salad is a specialty that is mainly found in southern Germany and formerly in Southern Hesse. At least I know it from the late 1950s/early 1960s, when there were still butchers in Hesse and not just meat departments in supermarkets. Back then, the butchers who did the slaughtering did it themselves. In the meantime, the company Römmele Spezialitäten GmbH & Co.KG has specialized in it and supplies canned goods...
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Grilled pork knuckle
The pork knuckle is also a traditional Oktoberfest dish. It is grilled like the ‚Wiesnhendl‘ on upright heaters on long skewers. The knuckle is perfect through the crispy crust that forms during grilling if the knuckle has either very long layed in water or was pre-cooked. Again, the same method of applying spices is used as on the ‚Wiesnhendl‘ and ‚Steckerlfisch‘ by liquid or brown butter is mixed...
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Pork roast is a German dish? Right, pork roast is a German dish! But there are several forms of the pork roast like German households and German federal states. In northern Germany the pork roast is filled with dried plums (originated in Denmark), in the middle the pork roast is braised in a pan in liquid and the south, especially Bavaria, is the home of the „Krustenbraten“.
The parts of the pork are different, too. I prefer a...
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At the Oktoberfest this is a snack with a bread roll or a pretzel. At home you can make a full meal together with fried potatoes.
Regensburg sausages are about the size and thickness of a Munich Weisswurst. The base is finely chopped, like Wiener or Bologna with coarse meat inlay. They can be roasted and grilled, but they taste best when they are gently heated in water. This sausage salad shows that you can of course also eat them...
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The grilled duck is part of Oktoberfest like knuckle, chicken and skewered fish. Theoretically, it is given the same seasoning as these dishes. Everyone can decide for themselves whether they should add additional fat, such as butter, to an already very fatty duck. I simply sprinkled them inside and out with salt and pepper and it was good.
I briefly considered actually grilling it on the charcoal grill, but why bother when they're...
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The skewered fish is also a culinary Oktoberfest attraction like the whole roasted ox. For this purpose, a long pit of 20 – 30 cm depth is excavated and filled with charcoal. When white ash is on the charcoal, the skewered fish are stuck in the ground before the fire and grilled on both sides. Use mackerel, trout or native Alpine Renken (Egli in Switzerland) as fish.
Serve with the good Bavarian potato salad. 2 servings...
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Originally, in the recipe old leftover cheese, mainly Camembert was processed, made palatable again by the addition of butter and spices.
Obatzda or Obatzter literally means pressed together, mixed.
This recipe belongs to the classic Bavarian beer garden dishes. 4 servings Ingredients:
very ripe camembert of 200 g
100 g soft butter
1 small onion
salt
1 pinch of pepper
2 tablespoons sweet or hot paprika powder
some onion rings
salt...
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The title of the dish is of course meant ironically, it has nothing in common with a hamburger. In the end, it's just a pimped-up meat loaf roll, with some Bavarian clichés being served. White sausage mustard, as the name suggests, is intended for white sausage and not for the meat loaf. At best, there are hot or medium-hot mustard, which for purists means a desecration of a culinary cultural monument, too. Radish salad with...
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