Palatinate plate – Pfälzer Teller

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 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 […]

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Milanese cutlet – Mailänder Schnitzel

Deutsch This dish has nothing to do with authentic Italian cuisine. This is one of the typical recipes that were served in Italian restaurants at the end of the 1950s/early 1960s in Germany. This was probably due to the fact that in the kitchen not the Mama or the Nonna were working, but instead Italian guest workers, who were bored […]

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Franconian Schäufele – Fränkisches Schäufele

Deutsch Franconian Schäufele is something completely different than the better-known Baden Schäufele. The Baden Schäufele is the thicker part of the deboned pork shoulder, cured and smoked like kassler. In Franconia, the pork shoulder with bone and rind is simply sawn into portions. And let’s be honest, it’s just a portion-sized pork crust roast. But it has the advantage that […]

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Sausage salad – Wurstsalat

Deutsch 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 […]

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