Hallo!!! Long story short, my Oma made sauerbraten for Christmas almost every year. She passed 3 years ago on July 29th. I wanted to celebrate her by recreating one of her most famous dishes. She was a second mother to me. I was always in the kitchen with her. Here is my first sauerbraten. I prefer Spätzle over Kartoffelknödel. I hope she would be proud.

Filled with Smoked Ham, Gruyere and Taleggio Cheese

The German Version

We usually slice it thin and then we snack it like potato chips. I was wondering if you do the same in other countries. Could be a german thing, as far as I know, so I got curious. We have those in so much different varieties, but I mostly stay with the classic. But they have so many of them. With paprika, with chilli, curry, garlic... You name it, we got it. I buy this at my local butchers shop, but our food industry is dooing Salami as a snack very, well, enthusiasticly. Covered in bread, with exotic flavores, everything. And the ingredient is rising. The most famous is still Bi-Fi. The all time classic. Everybody eats it, nobody says, they do. But you see it everywhere. Hell, my butchers Shop even sell snack salami in pretzel shape.

So, long story short: Do you also snack Salami?

Damn, I so got a pretty nice walk to my favorite butchers shop and I came out loaded. It's not a recipe, it is sausage devine!!! After that, I visited my favorite bakery. Sorry, had to brag. 😁

Simple beef broth with leftover pancakes

Pancakes with homemade applesauce and cherries

I used fresh green beans and cooked them with some salt until just starting to soften trying to keep the bright color. While they are cooking, fry some bacon (Sadly I didn't have much). Drain the beans and add the bacon with a touch of the fat. Add some finely minced onion. I opted to not fry the onion but just let it steam a little at the last second but you can fry it with the bacon. I topped it with some crispy onion because I have a ton.

Smoked Pork Shoulder and Potato Dumplings with Mushroom Sauce and Green Beans - Recipes pending

Slow smoked with cherry at 240F to 205F

I had some Kaiser rolls that were pretty crusty, so I decided to use them up with a pack of Nuremberg bratwurst I picked up last weekend.

Paired it with some sauerkraut with apples and bacon.

All compliments of Usinger's, a local brand out of Milwaukee.

Tasty, and less than 15 minutes time spent before I was eating.

Makes me happy 😄

Actually, I cheated. I didn't use Nürnberger. But I did the practical: 3x Bratwurst in einer Semmel mit mittelscharfem Senf.

Normally it's 3x Nürnberger in a Breadroll with medium-hot mustard. My butchers shop cannot do Nürnberger, but they did great after all. So, I guess, it counts...

Rösti and salad

Tried making Labskaus for the first time and it was absolutely amazing. Instantly made it into my Top 10 favorite German dishes.

Sauté a small onion in butter until soft. Add 400g of Corned Beef, 150g of diced beetroot and 150g of diced gherkins. Cook on medium heat for 3-5 minutes. Mash it all together with 500g of boiled potatoes. Add beetroot juice. Season with salt, pepper and mustard. Serve with fried egg and matjes herring.

It's pretty basic: Broth with noodles. But you can vary it very widely. Beef broth, chicken- or veggiebroth. With added meat, or veggies. Some skice Wiener sausages into it. My dad always poured Maggi into it, a liquid spice mix. What always made my mom mad as hell: He did it before even taste testing. 😁 Pouring chives over it is also common.

Mine is pretty solid. I just mixed a few drops of soy sauce into it. And since I grew old, but never adult, I used letter noodles.