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The English breakfast is an institution in all Anglo-Saxon shaped countries and has also found its way into the international cuisine.
It always consists of fried eggs with fried bacon and mostly the small breakfast sausages, the Bangers. These I have replaced with Nuremberg sausages. Very often is a vegetable there, mostly fried tomatoes but I’ve seen it already with gherkin. In England and the United States are almost baked beans...
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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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Saturday was formerly the day of the stew. That was in the summer ‚Quer durch den Garten‘, a vegetable soup, and potato soup and at winter alternately pea, bean and lentil soup. The winter variants were not possible without the Frankfurters, which were first documented in 1562 for the coronation of Emperor Maximilian II.
My recipe is slightly different from the original because I do not use broth but a cured pork knuckle cooked...
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The Turks are majority Muslim, so it doesn’t give our most common sausages. What is obviously very popular, are scrambled eggs with several vegetables, the Turkish garlic sausage Sucuk or ground beef. As side dishes, the soft pita bread, white cheese, olives and peppers are served. Plus, there’s a fig jam for a sweet tooth.
I exchanged for us pita bread with ordinary butter buns and the fig jam with strawberry jam. 2 servings...
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In contrast to "Fleischsalat", sausage salad is only dressed with vinegar and oil or a vinaigrette. The main distribution is in southern Germany below the "Weißwurst" equator, the river Main. The most widespread is the sausage salad described here, but there are also countless variations such as with Regensburg sausages in Bavaria or with black pudding in the Swabian region. 4 servings Ingredients:
600 g bologna fine or coarse or a...
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The dirty potatoes are a Palatinate specialty made from fried potatoes, mixed with home-made black pudding and liver sausage. You need very strongly seasoned sausages like in the Palatinate and southern Hesse.
I expanded the whole thing a little more towards a farmer's breakfast by mixing in eggs. 2 servings Ingredients:
2 tablespoons oil
400 g potatoes cooked the day before, peeled and sliced
1 large onion, cut into strips
200 g...
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This is not really a recipe but rather a compilation, which is very popular in the Palatinate. Nothing is higher for the Palatinate than his homemade sausage, even if he goes to the butcher, he demands homemade. This came from the earlier house slaughter, where the main types of sausage were liver and blood sausage and brawn.
House slaughter is hardly possible due to the „beloved“ EU bureaucracy, so you can be happy to have a...
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Currywurst is one of the most popular snacks in Germany.
The invention was attributed to Herta Heuwer, Berlin 1949. In this time natural casings were rare, so her butcher experimented with a sausage without peel, which is still the most popular sausage for Currywurst in Berlin. In East Berlin the first snack bar was Konnopke, who made Currywurst in the GDR since 1960. This snack bar still exists.
There are two other regions in...
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The title is an idiom. I really don’t know how to translate it in English. The profane version is sky and soil but I think, heaven and earth are the better words. Heaven is the apple from his tree and the potato is from the earth. The fried black pudding is an optional component of this dish.
In it’s simplest form this is mashed potatoes with applesauce. My idea of this dish is a little complexer. The mashed potatoes stay as is,...
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In this Palatinate specialty I know from my childhood only the individual components in conjunction with sauerkraut and optionally fried potatoes, boiled potatoes or mashed potatoes. Palatinates like to eat their coarse bratwurst, fresh ‚Saumagen‘ (pig’s stomach) from the boiler or fried in slices and liver dumplings („Lewwerknepp“). Someone came up with the idea to unite the three dishes to the Palatinate Trinity,...
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