Ad
related to: german meatloaf with sauerkraut
Search results
Results from the WOW.Com Content Network
Leberkäse ⓘ (German, literally 'liver-cheese'; sometimes also Leberkäs or Leberka(a)s) in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and Fleischkäse ("meat-cheese") in Saarland, Baden, Switzerland and Tyrol) is a speciality food found in the south of Germany, in Austria and parts of Switzerland. [1]
(Frankfurter) Rippchen mit Kraut (hot cured cutlet with sauerkraut) is a traditional dish served in and around Frankfurt am Main, Germany. [1] It consists of cured pork cutlets, slowly heated in sauerkraut or meat broth, and usually served with sauerkraut, mashed potatoes and yellow mustard. Apfelwein (German cider) is normally consumed ...
Cabbage Spätzle: Spätzle are heated together with Sauerkraut and bacon in a pan until the cabbage gets partly brown. Liver Spätzle: consist of a dough, which additionally contains pureed, raw liver. They are served with fried onions or are added to a soup. Lentils with Spätzle and scalded sausage: a typical Swabian Spätzle dish.
In the tradition of classic meatloaf, Garten’s includes onions, Worcestershire sauce, and ketchup for flavor, and eggs and breadcrumbs to bind it all together. I splurged on pre-diced onions to ...
While many German bakeries have come and gone in Cape Coral, Bread Pete is still going strong thanks to a famous name, old-world pastries and passion. Skip to main content. Sign in. Mail. 24/7 ...
A traditional dish of German, Austrian and Czech cuisines that literally means "Liver dumpling soup". Schlachtschüssel: Snack Lt.: Butchers plate; a combination of Blutwurst and Leberwurst (blood sausage and liver sausage), served hot on sauerkraut. Saures Lüngerl Main course A ragout from lung and sometimes heart from the veal. Bayrisch Kraut
Nürnberger Rostbratwürste with Sauerkraut. Franconian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia.It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine.
As with most traditional dishes, there are variations with additional ingredients and spices. The finished product is cooled, cut into finger-thick slices and sold at all butchers in the Palatinate region. The slices are fried and usually served with sauerkraut and bread or mashed potatoes, sometimes with brown sauce.
Ad
related to: german meatloaf with sauerkraut