There are places you visit for the food, and places you visit for the story. There are rare gems like the Historic Bratwurstküche „Zum Gulden Stern“ in Nürnberg. Here, both the food and the story are so deeply intertwined. You can’t quite tell where one ends and the other begins. Tucked away in a quiet corner of the old town, the little half-timbered house appears … Continue reading The Historic Bratwurstküche in Nürnberg
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Whenever I’m away from Germany, there’s one thing I crave almost immediately: Fleischsalat. That creamy, tangy meat and pickle salad is the first thing I buy from the local butcher as soon as I arrive back in my hometown of Würzburg. It’s not fancy, but it’s deeply satisfying—comfort food in its purest form. There’s something about the way the butcher prepares it: the perfect balance … Continue reading Fleischsalat: A Taste of Home from Germany
Every few weeks I have a craving for a good quality Wurst that I can eat with my home baked Bauernbrot (German crusty bread). Living in the American South it’s not easy to find a good variety of Deli meats. I like to make my own so I know the quality and what’s inside. I found the Ham-maker “Schinkenfee” on Amazon which made Wurst processing easy. Continue reading Bierschinken made with the “Schinkenfee”
The Teewurst quickly found its place at tea time. So the name Teewurst did not come from the pen of an ingenious marketing manager, but developed over time. Continue reading Why is Teewurst called Teewurst?
When in Munich, I sometimes meet with relatives who live close by. We walk this beautiful city, perhaps take the double decker tour bus for sightseeing. At the end we make our way over to the Viktualienmarkt to have the famous Weisswurst The Viktualienmarkt is a beer garden situated in the heart of Munich. Here, you can enjoy the renowned Weisswurst. Traditionally, this sausage was … Continue reading Bavarian Soul Food: My Homemade Weisswurst Journey
There’s something deeply satisfying about preserving food the old-fashioned way—slowly, patiently, with care and tradition guiding each step. This fall, I finally set out to make German Schinken, a smoked and dry-cured pork loin similar to Prosciutto, using a method passed down through generations. German Schinken and Italian Prosciutto differ mainly in preparation and flavor. Schinken can be smoked or air-dried, leading to a broader … Continue reading Crafting German Schinken at Home: A Labor of Love
A great spread for parties is this decadent French Liver Pâté! Sometimes I have a craving for Liverwurst. I have made the Pfälzer before, this one is different. French Liver Pâté is made with Chicken Liver and a shot of Cognac, Brandy or Sherry cooking wine Continue reading French Liver Pâté, an exotic spread for your Guests
There’s something deeply satisfying about crafting a dish that’s both humble and iconic. Leberkäse—often translated as “Bavarian meatloaf”—is a staple in German butcher shops and beer gardens, known for its smooth texture, savory flavor, and golden crust. This week, I decided to make it myself, and what a journey it was! I have fond memories of eating Leberkäse, sometimes called Fleischkäse, which I could happily … Continue reading Leberkäse Recipe: Bavarian Comfort Food Simplified
