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”
When in Munich, I sometimes meet with relatives who live close by. We walk this beautiful city, perhaps take the Doubledecker 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 eaten … Continue reading Bavarian Soul Food: My Homemade Weisswurst Journey
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
Some dishes stay with you long after the first bite. I still remember the moment I tried Wurstsalat for the very first time—during a visit to Stuttgart in the heart of Swabia. It was served as part of a simple Abendbrot, alongside crusty German bread and a cold beer. The tangy marinade, the crunch of pickles, and the savory slices of sausage made it unforgettable. … Continue reading German Wurstsalat, my favorite Abendbrot
Anyone who talks about Franconia cannot ignore the Franconian bratwurst, it is unique in Germany. Just like there are different dialects in. this region, there are variances of recipes for the Bratwurst. Continue reading Bratwurst “Drei im Weggla” or “Zwa im Halbn”
Every autumn, we would order a half pig from the butcher and host a lively “Schlachtfest” at our home. This wonderful feast, during which family and neighbors gathered together at our house, was truly the highlight of the year for everyone involved. My mother was raised on a farm and later married my father, who worked as a teacher. She introduced various customs and traditions … Continue reading Kesselfleisch, a pork feast from my childhood
A German cult fast food for sure, but when and where did it begin? And who invented the sauce? Both Berlin and Hamburg claim to have invented the Currywurst. However, Herta Heuwer from Berlin, who is said to have invented the Currywurst in 1949, has registered a patent Continue reading Who invented the Currywurst?
