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1. Cook the bacon in a 12-inch skillet over medium heat for 5 minutes or until crisp. Remove the bacon from the skillet and let drain on paper towels. Pour off the drippings. 2. Add the bratwurst to the skillet and cook until well browned, stirring occasionally. 3. Stir the beer, soup, brown sugar, sauerkraut and bacon in the skillet and heat ...
1. Cook the bacon in a 12-inch skillet over medium heat for 5 minutes or until crisp. Remove the bacon from the skillet and let drain on paper towels.
It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today. There are several Franconian food items that are also famous beyond the borders of Franconia, such as Nürnberger Lebkuchen , Bratwurst and the ...
A pizza-like dish with thin crust and onion, bacon and crème fraîche topping. Gaisburger Marsch: Main course A famous stew made of meat, potatoes, Spätzle and several kinds of vegetables like potatoes and carrots. Käsespätzle: Main course Dish of Spätzle and fried onions gratinated with cheese. Wibele: Snack Small, sweet biscuits ...
Weißwurst [ˈvaɪsvʊɐ̯st] ⓘ, literally 'white sausage'; Bavarian: Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back fat. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations.
Combine a ½ or whole red onion to the saved onions and peppers into a pan. For caramelized onions, add a touch of brown sugar on low heat till brown, stirring often so not to burn to get all the ...
The sausage is flavored with a variety of spices, including cardamom, coriander, ginger, nutmeg, onion, leek, celery and lemon. In the 1438 statutes of the Butchers' Guild of St. Gallen, it is stipulated that this sausage must be produced with veal, bacon, spices and fresh milk. The recipe has not changed since. Today it is protected by a PGI ...
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. [2]
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