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Landjäger sausages are made of roughly equal portions of beef and pork with lard, sugar, red wine, and spices, such as caraway, black pepper, coriander seed, and garlic. [4] [5] They are each 15–20 cm (6–8 in) in length, made into links of two.
Bavarian Meats is an American meat producer and processing company based in Seattle, Washington. The company supplies meats to various delicatessens and grocery stores in the Pacific Northwest . From 1961 to 2020, Bavarian Meats operated a delicatessen of their own in Downtown Seattle , including a space at Pike Place Market which closed in ...
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.
In this roundup of 20 best Oktoberfest food and drink ideas, you'll find recipes for Gluten-Free Pork Schnitzel with German Potato Salad, Oktoberfest Sweet and Sour Red Cabbage, Slow Cooker ...
Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules Garlic sausage – type of sausage Pages displaying wikidata descriptions as a fallback – pork and/or beef/veal based sausage with fresh or dried ...
A meat dish consisting of beef, lard, onions, and spices, cooked in a pot; and served with boiled potatoes and salad in the summer, and pickled cucumbers and beetroot in the winter. Rump steak: Main course Roast beef served with various sides such as potato wedges and vegetables. Pumpernickel: Bread
It can be cooked from a variety of meats, most often from beef, but also from chicken, lamb and mutton, pork and horse. [2] [3] [4] Before cooking, the raw meat is marinated for 5 to 15 days in a mixture of wine or vinegar, water, herbs, spices, and seasonings. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used ...
Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (cf. for beef the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation; the meat is sometimes marinated for days, and in the case of big cuts up to a week.
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