gunhaus

Recipes 

Hey,
This is an excellent party dish:

1 head garlic - peel& course chop
2 baseball sized onions - thin sliced
2 large jars of kraut (or equivilant of your favorite kind) rinsed.
about a 1 lb ham shank or 1-1-1/2b of smoked hock(Very meaty)
2 bottles good dark beer
1/2t thyme
1t black pepper
2 bay leaves
4t butter
2 slice bacon
1 cup chicken stock

Melt butter in botton of large heavy roaster, dice bacon, and fry in butter until it starts to crisp, add onions and fry until soft but not browned. Add all remaining ingredients, cover tightly and bake at 325 for 2 hours (No peeking)

Next, take at leat a pound each of three kinds of sausage, lightly brown them in a skillet or on the grill until about half done.

next take 1-1/2 to 2 pounds of new potatos, boil until they just start to get fork tender (15 min)

After the magic elixer has cooked two hours remove from over, throw away bay leaves, break apart the ham as best you can, place the sausages in layers atop kraut, top this with the potatos, cover and put back in oven for 30 -45 minutes. If it looks a bit dry (It shouldn't) add a touch of water or stock.

This is an excellent party dish, and the kraut elixer that results is like nothing else I've had.

I also have a recipie for Guinness ice cream, that works pretty well if you have a somewhat sweet gertman dark around.

-John

jgilbreth

Recipes 

Below is the recipe that made me start to like red cabbage. That stuff in the can is hard to take, but this will get you hooked:

Render about 1/4 lb chopped bacon
Saute 1/2 med onion, diced
When onions are soft, add about 1/3 cup cider vinegar, 1 tbsp sugar, heavy pinch of salt and pepper.

Turn the heat down, and add one head of red cabbage, quartered, cored, and cut into about 1/8-1/4" strips. Throw it on top of the bacon fat and vinegar, toss occcassionaly to get it to wilt down.

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azscoob

Recipes 

Wow, how have I missed this one? I cannot get enough good German food, and living in Phoenix does not help at all! I make Wiener Schnitzel vom Schwein often at home with red cabbage or Spätzle. (I cheat and use a potato ricer to make mine) anybody have a good recipe for Hassenpfeffer? my grandmother used to make it, and sadly was never written down.

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Shirts n Steins: Grain Reaper Brewing

gratus fermentatio

Recipes 

Isn't the Felsen Haus restaurant still in operation? They used to be on Camelback Rd, & had some good schwinebraten & a decent beer selection. It's been a long time since I was in Phoenix, but I remember the Felsen Haus & the Fish Market, they both had some great food & drink. Regards, GF.

DelftBlue

Recipes 

Couple of additional suggestions:

Kaiserschmarrn

Germknodel

Both are popular in S Germany; especially good after a day's skiing.

Grimster

Recipes 

That's not cheating it's almost like a spaetzle press, only the ricer I have is so wimpy it'll never push the thick dough through, I end up slicing it in strips or using a cake icing bag and the smallest tip I can find.

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Gary Harris
Not a fan of the Ocean

Handle

Recipes 

Oh man, the wife and I travelled to Germany last year to visit her niece.

I fell in love with currywurst over there and have been meaning to make it. I'd love to try to increase the heat with Sriracha or cayenne, as it really wasn't spicy over there at all.

Grimster

Recipes 

Just say "extra scharfe" and then nod sagely. Or "super scharfe" if you really want to drive home the "yes make it hot" request.

It was a game at our local hang out when I was there to make the hottest sumbitchin currywurst you could without making it LOOK hot some of them got pretty bad.

If I didn't mention srirachi sauce in my original post I should have! It would go perfectly on a good currywurst!

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Gary Harris
Not a fan of the Ocean

SpanishCastleAle

Recipes 

Speaking of 'hot', a guy at work brings in this german hot yellow mustard in a tube and it is awesome! It says "Scharfer Senf" on the label.

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Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

Grimster

Recipes 

That's in the red tube isn't it? There's an "extra scharfer" too and it's really spicy.



Your sinuses will open up like a flower if you use this stuff on your bratwurst.

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Gary Harris
Not a fan of the Ocean