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 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 […]

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Bavaria burger – Bayernburger

Deutsch The title of the dish is of course meant ironically, it has nothing in common with a hamburger. In the end, it’s just a pimped-up meat loaf roll, with some Bavarian clichés being served. White sausage mustard, as the name suggests, is intended for white sausage and not for the meat loaf. At best, there are hot or medium-hot […]

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Peppers stuffed with salsiccia – Mit Salsiccia gefüllte Paprikaschoten

Deutsch Stuffed vegetables come from the Balkan, Turkey and the Mediterranean Arab countries. In the countries that formerly belonged to the Ottoman Empire, they are mostly referred to as Dolmas and in Arabia as Maashi. Stuffed peppers and tomatoes found their way to Germany as early as the early 1960s and are filled with a spicy mass of minced meat […]

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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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Lentils, wieners and spaetzle – Linsen, Saiten und Spätzle

Deutsch Lentils, wieners and spaetzle are along with roast beef, Swabian ravioli and cheese spaetzle the cornerstones of the Swabian cuisine. These days it’s easy to bring this dish to the table. Lentils are pre-cooked in a can, so need only be made hot and spiced. Wieners you can always buy from the butcher and spaetzle are dried or fresh […]

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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 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, […]

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Currywurst

Deutsch 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 […]

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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 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: […]

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