Schoenwalder Krambambuli

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This variation was served at the Christmas Market in Schoenwald in Bavaria.
A big thank you to the lady working in the stand, who walked home to get a copy of the recipe for me!


  •   750 ml    White Wine
  •     200 g    Turbinado Sugar
  •            1    Stick Cinnamon
  •            2    Gloves
  • 1000 ml    Strong Black Tea
  •            2    Lemons
  •            2    Oranges
  •   250 ml    Brown Rum


Prepare the tea.
Squeeze the lemons and oranges.

In a large pot, heat the wine together with the sugar and spices, but do not bring it to a boil.
Strain the wine and mix with the hot tea.
Add the fruit juices and the rum.

Serve hot in heat proof glasses or cups.

Have a lovely winter and enjoy!

Cheese Ball with Corned Beef

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  •         2    Cream Cheese, 8oz
  •         2    Green Onion, bunches cleaned and finely sliced
  •  2 pkgs   Corned Beef 2oz finely chopped**
  •    2 tsp    Soy Sauce
  •                Cornmeal


Let cream cheese soften to room temperature.
Mix all ingredients together.
Shape into a Ball.
Roll in cornmeal.
Wrap in plastic wrap
Store in Refrigerator.

Can be made the day before.
Serve with crackers.

** Corned Beef is thin sliced pressed Corned Beef by Buddig available at Krogers or Walmart

Goulash Soup

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Picture from Wikimedia Commons will be replaced soon by our own.


  •     1 lb    Beef Stew, lean
  •    ¾ lb    Onion, diced
  •    13 g    Karin’s Goulash Seasoning*
  •  1 can    Tomato Sauce, 15 oz
  • 4 cups    Water
  •         1    Knorr Beef Bouillon Cube**
  •         2    Potatoes, raw
  •   3 tbs    Vegetable Oil


Cut the beef stew into ¼ to ½ inch cubes.
In a pot brown the meat with some vegetable oil, add onions and fry until glassy.
Add seasoning, water and tomato sauce and bring to a boil.
Reduce heat to a simmer, add and stir until bouillon cube is disolved.
Let simmer for 1 hour.
In meantime peel 2 raw potatoes and dice. (If prepared ahead, keep in water bath to keep from turning color. Drain water before adding to soup)
Add potatoes to soup and simmer for about 20 minutes, until the potatoes are soft.

Serve and enjoy!

Guten Appetit!

* 13 g equals 2 TBS + 1 tsp
** Link to Amazon

Black Forest Potato Salad

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Recipe of this “Schwäbischer Kartoffelsalat” from our neighbor Annelies
and enjoyed by us many times on various occasions!

Photo will be replaced when we take our own


  •       8 lbs    Potatoes**see notation below
  •      1 cup    Sweet Onions, diced
  •                   Salt & Pepper to taste
  •   2/3 cup    Green Onions, chopped


  •    1¾ cup    Water
  •        4 tsp    Instant Chicken Bouillon (or 4 cubes)
  •    2/3 cup    Cider Vinegar
  •      ¾ cup    Vegetable Oil (Canola or similar mild flavor)
  •        1 tbs    Sugar


Boil whole potatoes just until a sharp pointed knife will penetrate the potato (approx. 35 minutes), do not overcook!
Drain off the hot water and run cold water into the pot for a few minutes to stop the cooking.
Remove the skins immediately when they have cooled enough to handle.
Potatoes will be easier to slice if you let them cool to lukewarm (not cold).

In a saucepan bring water to a boil, dissolve the bouillon and remove from heat.
Stir in all other dressing ingredients and let it cool to lukewarm.

Start slicing the potatoes into a large bowl. Layer by layer sprinkle with onions, salt and pepper to taste and some of the dressing and gently mix.
Repeat until all potatoes are gone.
The extra juice should be absorbed by the potato salad over time.
Let the salad rest at room temperature for several hours to absorb the flavors.

Before serving add some chopped green onions, taste the salad, add extra dressing if necessary and gently mix the salad

Serve at room temperature. Refrigerate if not consumed within 24 hours.

This recipe makes approx. 4 quarts of potato salad. Don’t worry, your friends will be glad to take home any leftovers!

**  Use a firm potato, that will not fall apart when sliced ….the best potatoes are the Whites (sometimes called California Whites), if you can’t find them try Redskins or Gold Potatoes, but not Russet.


Leberkaes mit Ei – Wurst Loaf with Egg

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leberkaes mit ei

Picture shows a fried slice of our Basic Wurst/Lunch Meat recipe.

This is really worth a try – as a very quick dinner.


  • a ½ to ¾ inch slice of Leberkaes, also sold as V-Loaf in many German Delicatessen.**
  • 1 Egg, fried sunny side up


Fry a slice of Leberkaes and an egg and serve with a Hard Roll and/or Bratkartoffeln (Fried Potatoes).

This is done in a few minutes and a lot more economical than going to a restaurant.

As Bavarian Leberkaes (Bavarian Liver Cheese) contains neither liver nor cheese, there are  different ways to go about it, which depend on your personal taste, time and effort.

One is to make your Wurst Loaf from scratch. To do this just follow one of our recipes:

you can also use the recipes of our

instead of stuffing the meat into casings, transfer the meat into a loaf pan and bake like the Wurst Loaf.

**The other way is to buy a slice of V-Loaf, Pepper Loaf, Kielbasa Loaf, Dutch Loaf, Old Fashioned Loaf, even Football Loaf or if you like also a good Farmers Bologna. You could even try a Chicken or Turkey Lunch meat and see if you like it!




Gustav’s Leberkaes

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Under German food law Leberkaes does not have to contain Liver in Bavaria, if it is called Bavarian Leberkäse. This recipe is made with Liver. It is the recipe from Gustav’s Metzgerei (Meat shop) in my Northern Bavarian Hometown and dedicated to his memory.



  •      10 lbs    Pork Shoulder Butts, boneless and trimmed
  •        1 lbs    Calves Liver, ground**
  •        2 lbs    Ice Water
  •   11.25 g    DQ Cure – Pink Cure
  •        70 g    Salt
  •        22 g    Seasoning Premix
  •        14 g    Sugar
  •        14 g    Baking Powder
  •        68 g    Granulated Onions
  •             3    Eggs
  •                   some Lemon Peel


Grind meat 3 times with some ice water through a fine blade.
Grind liver one time.
Place ground meat and liver in a large bowl.
Add eggs and lemon peel .
Weigh all seasoning and dry ingredients and dissolve in the left over ice water.
Combine the seasoning with the meat and knead thoroughly – until it binds.
Transfer into loaf pans that fits the amount of meat and smooth the top. (Having wet hands makes this easier)
We divide the meat and use 2 lb aluminum pans, bake one of them and wrap the others airtight and freeze for future use.

The way we bake our 2 lb’er Leberkaes:
●    Place pan with Leberkaes on a baking sheet covered with Aluminum foil for easier clean up.
●    Bake at low temperature (250°F) for about 1½ to 2 hours
●    Check temperature with a meat thermometer, the Leberkaes is done when the inside temperature is at 155°F. If meat is placed into oven frozen, increase baking time!


Leberkaes Seasoning:

  •   68 g    White Pepper
  •     6 g    Mace
  •     6 g    Ginger
  •   13 g    Marjoram
  •     3 g    Cardamon

**many commercial recipes call for pork liver, which I never saw for sale in local markets, so beef liver or for a milder taste calves liver can be used.



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Krautsalat – Cole Slaw

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**You will need 3 – 4 pounds of cleaned, cored and shredded cabbage for this recipe, so we usually start with a head of cabbage weighing about 5 pounds.


  •                  Cabbage, see note above**
  • ¾ pound    Spanish Onion
  •     ¾ cup    Sugar
  •      1 cup    Carrots, slivered


  •     ¾ cup    Vegetable Oil
  •      1 cup    White Vinegar (5%)
  •       1 tbs    Sugar
  •    1½ tsp    Salt
  •       1 tsp    Celery Seed, ground
  •      ¼ tsp    Ground Mustard


Clean, core and shred cabbage.
Slice onion thinly and cut slices into quarters.
Place both into a large bowl together with the carrots and sugar.

Combine all dressing ingredients in a sauce pan, bring to a boil and simmer for a couple of minutes.
Cool completely, pour over the cabbage and toss.

For best results, refrigerate at least for 6 to 8 hours stirring it occasionally.
Stir well before serving.




Fleischkaes – Wurst Loaf

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Fleischkaes is more rectangular in shape. We will add a picture when we make it again.

Under German food law this can also be called a Bavarian Leberkäse

even if it does not contain any Liver.


  •   2 lbs    Ground Pork or Beef and Pork mixture
  •   11 g    Salt
  •  2¼ g    Pink Cure
  •  2¼ g    Smoke Salt or a few drops of Liquid Smoke
  •     2 g    White Pepper, ground
  •     2 g    Garlic, granulated
  •     1 g    Nutmeg, ground


Place ground meat in a bowl.
Weigh all seasoning and dissolve in about 50 ml ice-cold water.
Combine the seasoning with the meat and knead thoroughly – until it binds.
Transfer into a loaf pan that fits the amount of meat and smooth the top. (Having wet hands makes this easier)
Place on a baking sheet and bake at low temperature (250°F) for about 1½ hours.
Check temperature with a meat thermometer, the sausage is done when the inside temperature is at 155°F.

We always make sure that the Loaf is done at lunchtime and have a thick cut slice on a fresh hard roll or piece of baguette for a delicious lunch.
The rest we use as lunch meat until it is gone.
We always make larger amounts, freeze them fresh in the foil and bake them when needed.

A traditional way of serving this in Bavarian Restaurants: Cut a ½ inch slice and fry in a frying pan together with a sunny-side up egg and place the egg on top to serve. Serve with fried potatoes.

Stuffed Porkchops

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  •          6    Pork Chops, boneless, thick cut


  •  1½ lbs    Pork, ground
  •          2    Eggs
  •   ½ cup    Bread Crumbs, unseasoned
  •   ¼ cup    Dried Onions, minced or chopped
  •     1 tsp    Salt
  • 1/8 tsp    Garlic Powder
  •  1 pinch    Black Pepper
  •    ¾ cup    Water, cold
  •    1/3 lb    Mushrooms, fresh


Cut pockets into the pork chops and set aside. If you have a good butcher, he might do it for you.
Clean and slice the mushrooms.
Place ground pork in a bowl, add the eggs and bread crumbs.
In a measuring cup combine salt, pepper, dried onions and garlic powder with the water and mix together.
Pour mixture over meat and knead well until it binds, fold in the mushrooms last.
Stuff the chops with the stuffing. A pastry bag with a large nozzle might work. The sausage stuffer or Jerky gun below makes this a breeze.
Place on a baking sheet with fat side up, add some water to sheet to keep bottom of chops from burning and cover with aluminum foil.
Roast in oven at 350°F until internal temperature reaches 170ºF, check after 1 hour, uncover the last 15 minutes to brown.


Meat stuffing with Hazelnuts

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This is an excellent, top of the line stuffing which we used in our store for Pork Crown Roasts. We also recommend this stuffing for Pork Chops, Beef Wellington, Meat Stuffed Rouladen and even as Meatballs.



  • ½ pound    Ground Pork
  • ½ pound    Ground Veal
  • ¼ pound    Fresh Mushrooms
  •     ¼ cup    Chopped Onions
  •     ¼ cup    Butter, unsalted
  •     ½ cup    Hazelnuts, finely chopped
  •     ¼ cup    Cognac/Brandy
  •            1    Egg
  •     ¼ cup    Heavy Cream
  •     ¼ cup    Parsley, fresh, chopped
  •       1 tsp    Salt
  •    1/8 tsp    Black Pepper
  •    1/8 tsp    Allspice
  •    1/8 tsp    Garlic
  •      ¼ tsp    Basil
  •      ¼ tsp    Thyme
  •      ¼ tsp    Rosemary



Clean and chop the mushrooms and set aside.
Combine salt, pepper, allspice, basil, thyme, garlic and rosemary in a small bowl, blend together and set aside.
Melt the butter in a frying pan.
Add the onions and saute until glassy, add and toast the hazelnuts.
Stir in the mushrooms and the cognac and simmer for 5 to 10 minutes over medium heat, stirring occasionally.
Take off the heat and let cool.
In a large bowl beat the egg together with the heavy cream. Fold in the seasoning mixture.
Add and mix in the pork and veal, mushroom mixture and parsley.
Cover and chill.

Can’t find ground veal? Use ground pork only!

A delicious, easier and less expensive Meat Stuffing can be found on our Stuffed Porkloin recipe.