Ad
related to: bavarian sauerkraut vs. traditional ham bone
Search results
Results From The WOW.Com Content Network
The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn, pronounced [ˈʃvaɪnshaksn̩] or Sauhax(n) [ˈsao̯haks(n̩)]. [2] A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled.
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [ 1 ] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet.
Eisbein (literally: 'ice leg') is a German dish of corned ham hock, usually cured and slightly boiled. The German-language name has associations with the practice of using a pig's leg-bone for ice skating. In southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted.
2. Spaetzle. Otherwise known as Käsespätzle, spaetzle is a German egg noodle pasta that has a chewy texture akin to dumplings. It is the epitome of comfort food and one of the most beloved ...
October means one thing to die-hard fall fans: Oktoberfest. A time for German-influenced fun—in the form of eating, drinking and dancing. In fact, no one's stopping you from strapping on a pair ...
Sauerkraut (/ ˈ s aʊ. ər ˌ k r aʊ t /; German: [ˈzaʊ.ɐˌkʁaʊt] ⓘ, lit. ' sour cabbage ') [1] is finely cut raw cabbage that has been fermented by various lactic acid bacteria. [2] [3] It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the ...
Printed in the Beacon Journal in 2003 thanks to former food writer Jane Snow, this particular recipe comes courtesy of the old Bavarian Haus and chef Dick Mansfield. SAUERKRAUT BALLS RECIPE 1 1/4 ...
Wurstsemmel (ham rolls), basically sliced bread rolls containing a slice of ham, or sausage (Leberkäse), or also ham and cheese; Krautfleisch or Szegediner Krautfleisch is a ragout of Austrian cuisine - prepared from pork and Sauerkraut. Krautspatzle, a dish consisting mainly of small noodles and cabbage.