Search results
Results from the WOW.Com Content Network
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
Cuisine With German Flavor. Full of rich, meaty, carbohydrate-dense dishes like bratkartoffeln (pan-fried potatoes), bratwurst (sausage), roulade (thinly rolled meat), and schnitzel (cutlet ...
The Großmarkthalle München (Wholesale Market Munich) is a German-international wholesale market located in the Munich borough of Sendling. In an area of 310,000 m 2 , 270 importing companies and wholesalers offer 140 different product classes from 83 countries with a sales volume of more than 750 million Euro .
This is a list of German desserts. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia , as well as the neighbouring regions in Austria across the border share many dishes.
Grünkohl dish with Pinkel, Kassler and Speck. Lower Saxon cuisine (German: Niedersächsische Küche) covers a range of regional, North German culinary traditions from the region correspondingly broadly to the state of Lower Saxony, which in many cases are very similar to one another, for example cuisine from the areas of Oldenburg, Brunswick, or East Frisia.
Pork tenderloins aren't the only culinary gem to reach Indiana by way of Central Europe.
Saxon cuisine encompasses regional cooking traditions of Saxony.In general the cuisine is very hearty and features many peculiarities of Mid-Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klöße/Knödel as a side dish instead of potatoes, pasta or rice.
The kitchen still operates today (daily 8AM–7PM, except holidays) and serves 6,000 sausages to guests daily. Sausages are the main dish [2] on the menu and come in portions of six, eight or ten, along with sauerkraut and mustard. Renowned Bavarian dishes such as Franconian "Saure Zipfel", "Krautwickerl" and "Sauerbraten", as well as a variety ...