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The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn, pronounced [ˈʃvaɪnshaksn̩] or Sauhax(n) [ˈsao̯haks(n̩)]. [2] A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled.
Wurstsemmel (ham rolls), basically sliced bread rolls containing a slice of ham, or sausage (Leberkäse), or also ham and cheese; Krautfleisch or Szegediner Krautfleisch is a ragout of Austrian cuisine - prepared from pork and Sauerkraut. Krautspatzle, a dish consisting mainly of small noodles and cabbage.
Cheese, honey, jam, Nutella, cold cuts such as ham, [73] fish, or preserves are then placed between the two halves, or on each half separately, known as a belegtes Brötchen. Rolls are also used for snacks, or as a hotdog-style roll for Bratwurst, Brätel, Fleischkäse or Schwenker/Schwenkbraten.
Verenika, sauerkraut and sausage, hot potato salad, baked ham, ham gravy and a fresh salad bar were all included along with a German dessert bar and drink!" — bharz on TripAdvisor Amy C./Yelp
A third type of Klöße are Semmelklöße, which are made from mashed dry rolls soaked in milk and cooked. Instead of dumplings sometimes broad noodles (Bandnudeln) are served with roasts. Vegetables are hardly ever a main but almost always a side dish. Very common are sauerkraut, white cabbage, red cabbage, savoy cabbage, Kohlrabi and also carrot.
Kapuśniak – cabbage/sauerkraut soup; Kartoflanka – potato soup [1] Kiszczonka – traditional dish from Greater Poland, consists of black pudding, flour, milk and spices. Krupnik – barley soup with chicken, beef, carrots or vegetable broth; Kwaśnica – traditional sauerkraut soup, eaten in the south of Poland; Rosół – chicken ...
The combination of ham, peppers and onions gets a boost from cheddar cheese and garlic. ... Bierocks are a beef and cabbage-stuffed bread roll, kind of like the Kansas version of a Hot Pocket ...
Sauerkraut (/ ˈ s aʊ. ər ˌ k r aʊ t /; German: [ˈzaʊ.ɐˌkʁaʊt] ⓘ, lit. ' sour cabbage ') [1] is finely cut raw cabbage that has been fermented by various lactic acid bacteria. [2] [3] It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the ...
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