↓Deutsch In this Palatinate specialty I know from my childhood only the individual components in conjunction with sauerkraut and optionally fried potatoes, boiled potatoes or …
Kochen mit Wurst
Tote Oma
↓Deutsch Dead Grandma is a dish that is mainly popular in the „new“ federal states, i.e. in the area of the former GDR. But why …
Strammer Max
↓Deutsch The stramme Max originally comes from the Saxon and Berlin cuisine, but is now widespread throughout Germany. Originally it was simply a bread with …
Swabian sausage salad – Schwäbischer Wurstsalat
↓Deutsch Swabian sausage salad differs from the „normal“ sausage salad in that it contains no pepper and cheese strips. Instead 2/3 boiled sausage and 1/3 …
Stuffed pork belly – Gefüllter Schweinebauch
↓Deutsch In Germany, pork belly is usually stuffed with a meatball mixture. Here I took a different approach because I saw a picture somewhere on …
Pork rind stomach salad – Schwartenmagensalat
↓Deutsch I recently bought a pack of two slices of Palatinate Schwartenmagen (pork rind stomach) at a Netto market. Taste: A Swabian butcher imagines what …
Krakow sausage, lentil vegetable and mashed potatoes – Krakauer, Linsengemüse und Kartoffelbrei
↓Deutsch This is one of the oldest dishes in the old canteens of the former Hoechst AG (whose core is now Sanofi/Aventis and several other …
Palatinate liver dumplings – Pfälzer Leberknödel
↓Deutsch Pork liver is not usually a favorite. The livers of veal and beef are much more valued. But when it comes to liver sausage …
Himmel und Erde Muffins
↓Deutsch The recipe is based on an idea from Thorsten Dornberger, the long-time host of the Schöne Müllerin in Frankfurt am Main. He had baked …
Regensburger sausage salad – Regensburger Wurstsalat
↓Deutsch At the Oktoberfest this is a snack with a bread roll or a pretzel. At home you can make a full meal together with …