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May 262017
 

Sauerkraut stew with sausages is a wonderful dish for any season. You must try this stew - or "Eintopf" in German - if you like Sauerkraut. The best is to get the canned German Sauerkraut from Hengstenberg or Kuehne if possible.
You would also need sausages for this recipe, and we recommend to get the so called German "Roastbratwuerstchen" or "Thuringer Smoked Bratwurst". It is  a special sausage that comes from the region "Thueringen or Thuringia".
Sauerkraut Stew with Sausages
Some History
Thuringian sausage has been produced for hundreds of years. The oldest known reference to a Thuringian sausage is located in the Thuringian State Archive in Rudolstadt in a transcript of a bill from an Arnstadt convent from 1404. The oldest known recipe dates from 1613 and is kept in the State Archive in Weimar, another is listed in the "Thüringisch-Erfurtische Kochbuch" from 1797 which also mentions a smoked variety. Happy Cooking!

Ingredients Sauerkraut Stew with Sausages

500 g potatoes
2 onions
40 g clarified butter
1 can Sauerkraut
3/4 l broth (instant)
1 bay leave
8 Thuringia Sausages or Bratwurst or Knackwurst - Find these sausages at BavariaSausage.com
100 ml heavy cream
1 tbsp mustard
salt, pepper, caraway seeds to taste
1 dash sugar
3 tbsp chopped chives

Cooking Instructions Sauerkraut Stew with Sausages

- Peel potatoes, cut into cubes.
- Peel and cut onions into small pieces.
- Heat clarified butter; saute potatoes and onions for about 10 minutes.
- Get  the Sauerkraut out of the jar, loose it up with a fork.
- Place Sauerkraut in a pan together with the broth; let  cook on low-medium heat for about 10-15 minutes.
- Fry the Sausages in an extra pan in hot butter; remove from pan and cut into slanted slices.
- Place them back into the pan and fry a bit longer.
- Mix the cream with mustard; add to the stew. Spice with salt, pepper, caraway seeds to taste
- Add the sausages; cut chives and sprinkle over the stew.

May 232017
 

In Germany many people have their own garden where they grow all kinds of vegetable. In summer when all vegetable is ready in abundance you might want to cook a German vegetable casserole which we call in German "Auflauf".
If you cannot have your own garden we recommend to get the vegetable local from the farmers market. It is simply the best.
Even it looks that German dishes contain always meat, this is not the case. There are many recipes without meat. This is one and it is delicious and suitable for Vegetarians. Happy Cooking!

German Vegetable Casserole

Ingredients German Vegetable Casserole

(serves 3-4 )
1-2 bigger potatoes
1 lb fresh vegetable mix, such as carrots, broccoli, green beans, zucchini, sweet corn, peppers, leek, mushrooms, or cauliflower)
2 tbsp mixed chopped herbs (e.g. thyme, parsley, rosemary, chives) or just 2 tbsp chopped parsley
2-3 tbsp sour cream
1 egg
5-6 tbsp grated unprocessed cheese (Gouda, Parmesan or Swiss cheese)
salt, nutmeg and pepper to taste

Cooking Instructions Vegetable Casserole

- First boil the potatoes with the skin, peel and cut in thick slices. Butter a fire proof casserole, place potatoes in bowl.
- Prepare and cut all used vegetable into smaller pieces, eg. cut off stems and skin if needed.
- Place veggies in a pot with some water and a bit of salt. Bring to  a boil.
- Cook for 3 min, drain and let cool off.
- Combine vegetable with the potatoes.
- Mix sour cream, egg, salt, nut meg, herbs and add half of the grated cheese ((it should be of some thick consistence).
- Add to the vegetables, mix well.
- Sprinkle the remaining cheese on top.
- Bake in the oven for 20 minutes on 400 F.

This is a great dish which you can prepare the day or some hours before. It is great for a party or brunch buffet and an ideal meatless meal. It becomes very healthy by using all organic vegetables.

Tips
• You also can use frozen vegetable mixes if fresh veggies are not available (canned vegetables is not recommended).
• Add asparagus spears or yellow squash as a variation.
• Add some uncooked cherry tomatoes or green olives at the end before you  sprinkle the cheese on top.

May 222017
 

This French specialty called Alsace Bacon Onion Tart Flambee is from the region Alsace with its main city named Strassbourg. During many centuries in the past that region alternated between being german and French. Many dishes can be found in the South of Germany around the city Freiburg in the Black Forest. The tart flambee is a thin crust tart similiar to a very thin pizza. Happy Cooking!

Alsace Bacon Onion Tart Flambee

Ingredients Alsace Bacon Onion Tart Flambee

400 g flour, all purpose
20 g fresh yeast or dry yeast as needed (normally 1 package dry yeast on 500 g flour)
1/4 liter warm water
3 tbsp sun flower oil

Topping
125 g smoked bacon (German Speck)
500 g onions
150 ml sour cream
150 ml heavy cream
salt and pepper to tste

Cooking Instructions Alsace Bacon Onion Tart Flambee

  • Mix yeast with some water and let sit for 10 min.
  • Sieve flour into a bowl, add the water-yeast mix and all other ingredients and knead until you get a smooth dough.
  • Cover with a kitchen cloth and let sit for about 30 min (dont place it into the fridge), needs to be in a warm place.
  • Cut bacon is very fine stripes or cubes.
  • Peel onions and chop fine or cut in very thin slices.
  • Combine sour and heavy cream with salt and pepper to taste.
  • Make 4 parts out of the dough.
  • On a big piece of parchment paper roll the dough very thin until you get some rectangle or round crust.
  • Place on each crust 1/4 of the cream mix and sprinkle with bacon and onions.
  • Bake in pre-heated oven on 220 C or 425 F for about 10-15 min.

 

 

 May 22, 2017  Posted by at 6:39 pm Alsace Bacon Onion tart Tagged with: , ,  No Responses »
May 192017
 
Super Easy German Fruit Cake - Authentic Recipe

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May 172017
 
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May 132017
 
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May 112017
 
Mother's Day Raspberry Cake

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May 102017
 
Mother's Day Heart Cake - German Authentic Recipe

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