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Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩] ⓘ) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. [1] It can be cooked from a variety of meats, most often from beef, but also from chicken, lamb and mutton, pork and horse.
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. Himbeergeist: Beverage A fruit-based Schnapps produced mainly in Germany and the Alsace region of France. Kirschwasser ...
A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled. 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 ...
The recipe of the famous "Schweinfurter Schlachtschüssel" Is cooked pork meat served together with sauerkraut, fresh bread and ground horseradish on table-size wood plates. Common drinks include Franconian wine, and at the end each guest gets a portion of liver and blood sausages to take home.
The meat is cut into large, thin slices. The filling is a mixture of smoked fatback, chopped onions and chopped pickles (gherkins) which is at times varied by adding minced meat or sausage meat. The mixture varies from region to region. Rouladen are traditionally served for dinner. Red wine is often used for the gravy.
The dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century. [ 1 ] [ 7 ] The word goetta comes from the Low German word Götte, meaning groats or coarse grains (or a food made from them). [ 8 ]
Because of the proximity to the sea, fish plays a great role in the cuisine of Schleswig-Holstein and is featured in many dishes. Particularly typical are Maischollen, Heringe and Kieler Sprotte and carp dishes are traditionally served for New Year's Eve. Famous desserts are vanilla ice cream served with Friesischer Bohnensuppe (a local liqueur).
The dish originates from the Middle Ages [10] and at least one source attributes the Tudor dynasty of the Kingdom of England as its originator. [11] Compote – a game meat dish; Curanto; Discada – a mixed meat dish popular in northern Mexican states, it includes a mixture of grilled meats cooked on an agricultural plow disk harrow, hence its ...