bavaria

Hier eine Anmerkung aus eigener Erfahrung zu den Geräten: Ich habe einiges ausprobiert. Fleischwolf, KitchenAid, normaler Blender. Bs her hat nur der Ninja Blender es geschafft die Masse fein genug zu kriegen. Oder einfach feines Hackfleisch kaufen beim Metzger. Basically, the Ninja Blender works the best to mince the meat. (Another option is to buy minced hamburger meat, preferable a pork and beef mixture).

Leberkäse

lean pork, mageres Schweinefleisch

pork belly, fetter Schweinebauch

bacon, uncured/unsalted, Speck, unbehandelt und ungesalzen

Salt

tsp salt, Salz

white pepper, weisser Pfeffer

onion

Majoran

Nutmeg, Muskatnuss

Thyme, Thymian

Ginger, Ingwer

Cardamon (optional)

400 g ice cubes, Eiswürfel

Jalapeno peppers stuffed with German flavors of Bavarian sauerkraut, Pilsner beer, and cheese, and served with a sour cream and Bavarian mustard sauce.

Sauerkraut Jalapeño Poppers with Bavarian Mustard Dip

all-purpose flour

German Pilsner beer

jalapenos (about 3 to 4 inches each)

Bavarian Style Sauerkraut with wine

vegetable oil (for deep-frying)

cornstarch

tsp salt

sour cream

tbsp Bavarian mustard

Combine flour and German lager beer in a medium bowl and whisk until smooth. Let stand at room temperature while preparing jalapeños.

Bring a large pot of water to a boil. Cut a lengthwise slit down one side of each jalapeño, starting just below stem. Place jalapeños in the water, and return to a boil. Reduce heat and simmer 8 minutes or until jalapeños are just tender and not too soft. (Do not overcook. If chilies are too soft, they will be difficult to stuff without tearing.) Drain and refresh under cold running water. Wearing rubber gloves, carefully scrape out the seeds and membrane inside jalapeños using a small spoon or a melon baller. For hotter poppers, leave in some of the seeds.

Drain sauerkraut and squeeze out excess liquid.  Place sauerkraut on several thicknesses of paper towels, top with additional paper towels and press to squeeze out liquid. Combine sauerkraut and Tilsiter or Emmentaler in a small bowl and stir to mix well. Carefully fill each jalapeño cavity with about 3 tablespoons of the sauerkraut mixture. (The edges of the peppers do not have to seal.)

Heat the oil for deep-frying in a large heavy deep-sided skillet or pot to 375 degrees F. Place the cornstarch in a shallow dish and, working with a few jalapeños at a time, dredge in cornstarch.  Dip each jalapeño in beer mixture to coat completely. Fry jalapeños in batches, about 3 minutes, or until lightly browned. Transfer to a paper towel-lined plate to drain. Sprinkle peppers with the salt. Serve with mustard dip.

Combine sour cream and mustard in a small bowl and stir to mix well.

For the Bavarian Mustard Dip:

You can fill the dumplings with toasted bread cubes. To do this, press the potato mixture flat on your hand, place 2-3 bread cubes on top and then fold it up and shape into a dumpling. These potato dumplings are wonderfully fluffy, even with or without them

German Potato dumplings (half and half)

Russet potatoes

salt

Nutmeg

tbsp Potato starch (or substitute with cornstarch)

butter

Stale roll or baguette bread (for croutons)

https://www.youtube.com/watch?v=reKjhHEa4Lk

A recipe for Schmalznudeln (Bavarian-Style Doughnuts)! These yeast-based doughnuts have a thin, nearly translucent center surrounded by soft, pillowy edges.

Schmalznudeln (Bavarian-Style Doughnuts)

(7 grams) active dry yeast

(300 milliliters) lukewarm milk (105-115˚F, 40-46˚C)

(500 grams) all-purpose flour

(50 grams) granulated sugar

lemon zest

(56 grams) unsalted butter (softened at room temperature)

Lard or vegetable oil (for frying)

Powdered sugar (for dusting)

In a small bowl, sprinkle the yeast over the lukewarm milk. Stir briefly and allow to sit at room temperature until frothy, about 10 minutes.

In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, lemon zest, and salt.

Mix in the milk and frothy yeast mixture, egg, egg yolk, and butter until a soft dough forms.

Knead on a lightly floured surface just until elastic and smooth. Place in a large bowl, cover, and allow to rest at room temperature until doubled, 1-2 hours.

On a lightly floured surface, divide the dough into 10 equal pieces (or 8 pieces for larger doughnuts).

Roll each piece into a smooth ball, then flatten into a disc about 1/2 inch (1.25 centimeters) thick.

Cover the discs with a towel and allow to rest at room temperature until puffed, about 30 minutes.

Pour 2 inches (5 centimeters) of vegetable oil (or use lard) in a large saucepan and heat to 340˚F (170˚C), no higher.

Line a baking sheet with paper towels and set aside.

Once the oil is heated, gently stretch one of the puffed discs of dough to make a thin and almost translucent center at least 2 1/2 inches (6 centimeters) wide with a thicker at least 1 1/2 inch (4 centimeter) pillowy edge.

Carefully place the stretched dough in the heated oil and fry until golden, 1-2 minutes. The thin center should puff up.

Carefully flip the dough over to fry on the other side until golden.

Transfer to the towel lined baking sheet and repeat with the remaining discs of dough, stretching right before you put them in the oil.

These Schmalznudeln are best warm sprinkling with a dusting of powdered sugar.

Top 4 bavaria recipes from across the web

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Leberkäse

Sauerkraut Jalapeño Poppers with Ba...

German Potato dumplings (half and h...

Schmalznudeln (Bavarian-Style Dough...

Top 4 bavaria recipes from across the web

The most viewed bavaria recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Leberkäse

Sauerkraut Jalapeño Poppers with Ba...

German Potato dumplings (half and h...

Schmalznudeln (Bavarian-Style Dough...

The most viewed bavaria recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine