5 reasons to arrange a dinner in German style

5 reasons to arrange a dinner in German style

Despite the fact that in Germany, like to eat, German cuisine does not differ pretentiousness, and is replete with simple and hearty. Nevertheless, she has many admirers, especially among the male audience.

The basis of German cuisine — this is, of course, sausages and hot dogs. The most famous German food — sausages with stewed sauerkraut. Meat dishes in German cuisine there are so many, but some of them have received special recognition. We will focus on the most important of them.

Schnitzel

Schnitzel

Classic German schnitzel is prepared only from pork, and more specifically — from the knuckle.

Of cooked meat pieces, remove fat to get lean pork. After preparing the meat cut into slices about 1 cm thick. Finished pieces with salt and pepper, cover with thick polythene and beat off to a thickness of 4-5 mm. Next, you need to make a batter in three layers: flour, egg and breadcrumbs. This will help keep the juice and make crisp. Now schnitzel ready for frying.

Very often schnitzel cooked in a frying pan in the waterlogged pork fat — lard. This is not the most healthful option, so focus on the deep-fried. At an oil temperature of 180 degrees put the steak in butter, and cook for 8 minutes.

Of course, you can fry and steak as a regular hamburger without full immersion in oil or lard, but then it will not have steak and chop usual.

Razbrat

Razbrat

Under this name hides a sophisticated almost traditional patty of minced meat. In the German version of beef make a little sharper, and then formed into tortillas hands, which in the process of modeling hard pressed, making them some distant similarity chops. Next, fry the cutlets and put on top of a hill fried onions.

Bratwurst

Bratwurst

We will not argue, to make a really classic bratwurst sausage, need to be in Germany, but even in the kitchen, you can come very close to the ideal.

Ingredients:
One and a half kilograms of lean pork, such as the blades
Half a kilo of veal
2 tablespoons coarse salt
2 teaspoons ground nutmeg
1 teaspoon ground ginger
1 cup of cold milk
2 eggs, beaten

Preparation: Cut the pork and beef into small cubes and scroll through a meat grinder. After that, add in additional stuffing all ingredients and mix well for two minutes.

Now the meat must be filled with pig intestines — this can be done using the grinder and the funnel. Pre-colon is necessary to soak in water and rinse well, and then to impose a narrow end of the funnel, and holding a funnel in a meat grinder, to scroll through a meat grinder beef again.

Upon reaching the optimal length of the sausages should be divided and tie knots at the ends.

Aysbayn

Aysbayn

Classical, all famous pork knuckle, prepared in beer. Depending on your preferences you can either bake or stew gently. The process of preparation of the shank is quite simple, but it requires a fair amount of time.

1. Preparation. Pre-Shank is prepared — remove stubble and thoroughly wash the surface. Then, completely immersed in a pot of salted water and leave for a day. For medium shank salt concentration will be around 300 grams per pot.

2. Preparation. After infusion of shin put in a saucepan and pour beer, in which added chopped onions and carrots. Simmer with the lid closed you need about three hours, adding boiling water if the beer is all evaporated. Served dish with braised cabbage, roasted potatoes, mustard and horseradish.

Meat Loaf Leberkeze

Meat Loaf Leberkeze

Leberkäse is a popular dish in South Germany, Austria and some cantons of Switzerland. Fragrant meat loaf is made of finely chopped beef, pork, bacon and onions. Traditionally baked in a rectangular bread forms. Number of minced liver may vary by region. Bavarian version of this recipe eliminates the ingredients from the liver and cheese, and is called Fleischkäse.

Ingredients:
400 grams of lean pork pulp
400 g beef pulp
200 g of bacon without skin
2 teaspoons salt
250 ml of ice crumbs
1 teaspoon ground black pepper
2 tablespoons cornstarch
1/3 teaspoon nutmeg (to taste)
1 small onion
1 teaspoon dried oregano
Butter for greasing form

Preparation:
1. Cut the meat and bacon in small pieces. Put in a processor and chop. Add salt, pepper, crushed ice, starch, nutmeg and marjoram. Grind until smooth.
2. Clean the onions from the skin and grate. Add mince, mix well and refrigerate for 1 hour.
3. Lubricate the form of a volume of 1 liter. Fill the meat carefully leveled surface and a sharp knife to make shallow cuts (5 mm deep) in a cell.
4. Put the form in a preheated oven to 180 ºC for 1 hour (convection 160 ºC, gas 2-2.5).

Bonus. Sauerkraut, stewed in beer

Sauerkraut, stewed in beer

The main side dish, without which no traditional taste of German cuisine. For the preparation of the required 1 kg sauerkraut, lager beer bottle, black pepper and salt to taste.

Sauerkraut should gently squeeze, put an even layer in a deep pan and pour a beer about the middle layer of cabbage, then simmer over low heat until soft. After cabbage softened, it is added to the salt and pepper, then increased heat and evaporate the excess beer.

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