Ingredients: 1 lb Trimmed Meat from the Beef Round**++ 7 g Salt 1.12 g Pink Cure 1.5 g Smoke Salt or a few drops of Liquid Smoke 2 g Cane Sugar (optional)*** … Continue reading
Rudy
Ingredients: 1 cup Onion Diced ½ cup Carrots, finely diced ½ cup Celery, finely diced 2 Garlic Cloves, Diced 4 tbs Butter 4 … Continue reading
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! Ingredients: 750 ml White … Continue reading
Ingredients: 2 Cream Cheese, 8oz 2 Green Onion, bunches cleaned and finely sliced 2 pkgs Corned Beef 2oz finely chopped** 2 tsp Soy Sauce Cornmeal Directions: Let cream cheese soften … Continue reading
Ingredients: 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 Beef Bouillon Cube 2 Potatoes, medium, raw 3 … Continue reading
Recipe of this “Schwäbischer Kartoffelsalat” from our neighbor Annelies and enjoyed by us many times on various occasions! Ingredients: 8 lbs Potatoes**see notation below 1 cup Sweet Onions, diced … Continue reading
This is really worth a try – as a very quick dinner. Ingredients: a ½ to ¾ inch slice of Leberkaes, also sold as V-Loaf in many German Delicatessen.** 1 Egg, fried sunny side up Directions: Fry a slice of … Continue reading
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 … Continue reading
**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. Ingredients: Cabbage, see note above** ¾ pound Spanish Onion … Continue reading
Under German food law this can also be called a Bavarian Leberkäse even if it does not contain any Liver. Ingredients: 2 lbs Ground Pork or Beef and Pork mixture 11 g Salt 2¼ g Pink Cure 2¼ … Continue reading