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German

Osso Bocko – Veal Shank In Doppelbock

osso_bocko

Here I used doppelbock for a strictly Bavarian version of the famous Italian osso bucco. The side dishes are typically Bavarian too, pretzel dumplings and Speckkrautsalat, a kind of coleslaw with bacon.

Sour Tripe

sour_tripe

Some people say it's dog food, others love it. Tripe is a typical poor man's food of the past, but in Germany is has become almost forgotten, except in Swabia. My mother was born near Stuttgart, and in her youth she learnt to prepare all the traditional Swabian dishes. This is how she cooks tripe.

Onion Pie

onion_pie

I was born in the Kurpfalz region of Germany which roughly is located between Frankurt and Karlsruhe along the Rhine river. A traditional late summer treat of this region is onion pie served with Federweißer. It is grape harvest season, and vintners sell partly fermented wine which is unfiltered and still sparkling.

Smoked Haxe

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Haxe (roast pork hock) is one the most famous Bavarian dishes. Traditionally it is made on a charcoal rotisserie but it can also be made in an oven. But if you have the right barbecue gear, it is also possible to make it in a smoker.

Red Head Cheese

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Red Head cheese is just as much a variety of head cheese as it is a variety of blutwurst. There really isn't a solid line that separates the two, but obviously in head cheese the gelatinous and connective tissue component is dominating.

Obatzda Deluxe

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One of the classic beer garden food staples is Obatzda, a cheese spread traditionally made with camembert and butter and seasoned with onions and paprika powder. It was invented as a way to use leftover cheese that would not be enjoyable on its own anymore. Nowadays many recipes try to cut down on calories by replacing some of the butter with sour cream or creamcheese, but here I am not going to make any compromises.

Kalbskäse and Gelbwurst

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The very first recipe on this blog was for Leberkäse. Shortly afterwards I made Weisswurst. Here is something that in a way is a cross between the two. Kalbskäse is very much like Leberkäse, but it is made with veal and pork just like Weisswurst and it does not use nitrite, so it is not pink.

Schweinshaxe – Minimalist Style

Since the crackling of Sunday's suckling pig roast was not entirely satisfying, the issue needs to be tackled now. As a main cause for the crust only being partially crisp I suspected my refraining to use the convection feature of my oven. To verify this hypothesis I made a Haxe with convection today.

Lard With Scratchings

Lard has gained quite a bad reputation in recent decades. Whenever the world "lard" is mentioned, the words "arteries" and "heart attack" are likely to follow. But meanwhile the tide has been turning also from the science side of the matter. In many parts of Europe lard with scrathings has traditionally been eaten as a tasty spread on bread, and it is both inexpensive and easy to make.

Homemade Blutwurst

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If there is one type of sausage that divides people, then it is blood sausage. For some it is a delicacy, others feel disgusted by it. It should come as no surprise that I belong to the former group of people. So it is only consequent that I also try to make some proper blutwurst in my sausage kitchen.