Bierschinken German Deli meat

Bierschinken made with the “Schinkenfee”

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”

Weisswurst, Bavaria, Munich

How the Weisswurst was born (Recipe)

The Viktualienmarkt is a Biergarten in the middle of Munich. There you can buy the famous Weisswurst. It is the custom that you eat the hot Weisswurst with a grainy sweet Mustard and Pretzel. Originally it was served before noon, now all day, in a covered soup bowl submerged in hot water. Continue reading How the Weisswurst was born (Recipe)

German Wurstsalat

German Wurstsalat

Many Germans grow up with this Wurstsalat recipe. In my area (Franconia), we make it with Mayonnaise and call it Fleischsalat. I tried this dish first when I visited Stuttgart (Schwabenland). It became my favorite Abendbrot or evening supper. Can be served with German Bread, Rolls or a Pretzel. Use boiled eggs, radishes or tomatoes for garnish and sprinkle with chives Taste great with my … Continue reading German Wurstsalat

Kesselfleisch, Schlachtplatte

Kesselfleisch and Hausmacher

Kesselfleisch, a boiled Pork Feast My mother grew up on a farm and married my father, who was a teacher. She brought some of her customs and traditions back into our family. Every Autumn we ordered a half pig from the butcher and had a “Schlachtfest’ at our house. This feast, when the family and neighbors gathered at our house was the highlight of the … Continue reading Kesselfleisch and Hausmacher