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Traditional Weißwurst-meal, served with sweet mustard (Senf) and a soft pretzel Weißwurst is brought to the table in a large bowl together with the cooking water. Weißwurst [ˈvaɪsvʊɐ̯st] ⓘ, literally 'white sausage'; Bavarian: Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back fat.
1. Fried Schnitzel. Traditionally made with thinly pounded pork, schnitzel is coated and fried in a crispy breading. Serve it alongside french fries, fried potatoes, spaetzle, or whatever your ...
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Traditional German mustard. Mustard (Senf) is a very common accompaniment to sausages and can vary in strength, [7] [41] [42] the most common version being Mittelscharf (medium hot), which is somewhere between traditional English and French mustards in strength.
For a quick lunch, it is usually eaten in a bread-roll with mustard, a bit like a hotdog. Some people eat the Leberkäse with hot mustard, others with sweet mustard. Leberknödel: Soup A traditional dish of German, Austrian and Czech cuisines that literally means "Liver dumpling soup". Schlachtschüssel: Snack
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; or black mustard, Brassica nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice , wine, or other liquids, salt, and often other flavorings and spices , to create a ...
Little Full, Lotta Sap ($16.99) — House-roasted turkey, tavern ham, Swiss cheese, Bavarian mustard, maple syrup on egg battered Texas toast Monte Cristo style, served with spicy slaw and a pickle
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [ 1 ] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet.