↓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 dead grandma? Rumor has it that it was invented by an imaginative student in the cafeteria because of its appearance.
The original dish uses black pudding with groats. That was too complicated for me. Our local discount store sells canned sausages from the Eifel region that produce exactly the same result. It...
↓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 raw ham and sunny side fried egg. There are countless variations with raw and cooked ham, even meat loaf (Leberkaese) is now on the menu.
For health reasons, I made a low-cholesterol version with bresaola, the Italian beef ham, and without egg yolk. 2 servings Ingredients:
2 slices of...
↓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 black sausage is used. The boiled sausage can be fine or coarse bologna. For the black sausage, I prefer an un-smoked black pudding, because the smoked black sausage can hardly be peeled. 2 servings Ingredients:
200 g boiled sausage (bologna, fine or coarse) cut into strips
100 g black...
↓Deutsch
Hot dogs are, even if you make them at home, really fast food. You roast a bun, warm a sausage, grab it together and decorate with mayonnaise and mustard. Ketchup probably came later as a third sauce.
Hot dog was invented in 1847 in Frankfurt am Main and served from the Hanoverian migrant Charles Feltman 1867 in Coney Iceland for the first time in its present form.
The hot dog is now spread around the world, especially the...
↓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 the internet that showed pork belly with a pepper and meat filling. The picture immediately reminded me of the chili liver cheese from my trusted butcher. So my darling brought a small chili liver cheese from her employer and I contributed the pork belly.
This was the tastiest idea in a long time...
↓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 Palatinate pork rind stomach is like. In the Palatinate he would probably be banned from working for life for the result. So I chopped up the rest and used it in a salad with additional salt and pepper. After it marinated for a while, you could actually eat it.
Pork rind stomach is a type...
↓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 companies) and in its simplicity also one of the best. Interestingly, for most of the time was used no kielbasa but Westphalian smoked pork sausages.
The recipe could mature with me more than 40 years, so I have introduced the original kielbasa again and the lentil vegetable is now somewhat reminiscent of...
↓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 and/or dumplings, pork liver is in demand. Even veal liver sausage contains pork liver, which is why it can now only be called veal meat liver sausage. Many fine liver pâtés also contain pork liver rather than the finer liver varieties of veal, chicken, duck or goose. Since a pate is not considered a sausage in...
↓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 a hearty cake for Hessen a la carte (a Hessian TV show) with the ingredients from heaven and earth (heaven is the apple, potatoes are the earth). Unfortunately, my darling threw away the matching springform pan because it was leaking, which wouldn't have interfered with the matter. Any other shape...
↓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 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...
Hinweispflicht zu Cookies
Webseitenbetreiber müssen, um Ihre Webseiten DSGVO konform zu publizieren, ihre Besucher auf die Verwendung von Cookies hinweisen und darüber informieren, dass bei weiterem Besuch der Webseite von der Einwilligung des Nutzers
in die Verwendung von Cookies ausgegangen wird.
Der eingeblendete Hinweis Banner dient dieser Informationspflicht.
Sie können das Setzen von Cookies in Ihren Browser Einstellungen allgemein oder für bestimmte Webseiten verhindern.
Eine Anleitung zum Blockieren von Cookies finden Sie hier.
