Question:
What are specialty Bavarian dishes?
Deutsche Bratwurst mit Sauerkraut
Deutsche Bratwurst mit Sauerkraut
This is a classic combination and easy to do.
Ingredients:
6 slices bacon
1 small onion, chopped
1 clove garlic, minced
2 lbs. sauerkraut, rinsed and well drained
2 medium potatoes, peeled and sliced
1 cup water
1/2 cup dry white wine or apple juice
1 Tbs. brown sugar
1 tsp. chicken stock powder
1 tsp. caraway seed
1 bay leaf
1 lb. Bratwurst
1 large apple, cored and sliced
Directions:
Cook bacon in a heavy nonstick skillet over medium high heat 4-5 minutes until crisp. Crumble and set aside. Discard all but 2 Tbs. drippings from skillet. Reduce heat to medium. Cook onion and garlic in reserved drippings 4-5 minutes, stirring occasionally, or until tender. Stir in sauerkraut and next 7 ingredients. Increase heat to high. Add up to 1/2 cup more water, if necessary, to cover potatoes. Bring to a boil. Make 2 shallow cuts across sausage. Add to sauerkraut. Reduce heat to low, cover, simmer 10-15 minutes, stirring occasionally. Add sliced apple. Cover and cook 5-10 minutes more. Remove bay leaf. Serve with a glass of dry, white wine (Frankenwein, Bocksbeutel, Riesling).
Soft German Pretzels
Weiche Bretzeln (Pretzels) for 16 people
Ingredients:
1 package yeast 4 cups flour 1 cup warm water 2 tablespoons butter, softened 1/2 teaspoon salt 1 tablespoon sugar 5 tablespoons baking soda 1/2 cup coarse salt
Directions:
In a large bowl, sprinkle yeast over warm water and stir until dissolved. Stir in softened butter, salt, and sugar. Beat in 1-1/4 cups flour; adding up to 2-3/4 cups flour gradually, kneading the dough until no longer sticky.
Place the dough in a greased bowl and let rise until double, about 1 hour.
Punch down and divide into 12 to 16 pieces. Roll out in your hands into a 18" length and twist & fold into a pretzel shape. Place on greased baking sheets and let rise again until double.
Preheat oven to 375 degrees.
In a large shallow saucepan, mix water with baking soda and bring to a boil. Gently lower the pretzels into the water for 1 minute, or until they float to the top. Return to the baking sheet and sprinkle with coarse salt.
Bake for 10 to 12 minutes.
(Serves 16)
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