german

Cooking brats in the oven is a quick and easy way to cook bratwurst when you don&#x27;t want to pull out your grill. Oven-baked brats are even faster than grilled sausages and turn out amazing!

 Serve with fried cabbage, sauerkraut, a bun, German potato salad, cucumber salad, roasted vegetables, broccoli cheese soup, your favorite kind of mustard, and beer of course!

Cooking Brats in the Oven

bratwurst

Turn your oven to 400F and make sure...

Turn your oven to 400F and make sure the oven rack is in the center position.

Lay the uncooked fresh bratwurst on the baking...

Lay the uncooked fresh bratwurst on the baking sheet, making sure to spread the sausages out and give them plenty of space.

You'll get started by baking the bratwurst on...

You'll get started by baking the bratwurst on one side for 10 minutes.

Flip the sausages over with a spatula or...

Flip the sausages over with a spatula or tongs, and continue cooking for 5-7 more minutes until the oven-baked brats are browned.

IMPORTANT NOTE: Brats cooked in the oven by...

IMPORTANT NOTE: Brats cooked in the oven by themselves cook FASTER than if you add other veggies on the pan. Bratwurst cook in just 15 minutes but when you add ingredients like peppers, onions, or other vegetables they take LONGER to brown and might need to be cooked 20-25 minutes.

Cooking bratwurst with peppers and onions is super...

Cooking bratwurst with peppers and onions is super easy!

Thinly slice 1-2 bell peppers and one onion....

Thinly slice 1-2 bell peppers and one onion. Lay on the large baking sheet that the bratwurst will also be cooked on. 

Drizzle with 1+ Tbsp olive oil, and sprinkle...

Drizzle with 1+ Tbsp olive oil, and sprinkle with 1/2 tsp salt (or garlic salt) and 1/4 tsp pepper. Mix the peppers and onions together on the pan.

Lay the bratwurst on the pan with the...

Lay the bratwurst on the pan with the vegetables, just make sure the bratwurst is directly touching the parchment paper to help turn them brown. After the brats get cooked in the oven for 10 minutes and get flipped, also stir the vegetables on the pan.

The vegetables should be done at the same...

The vegetables should be done at the same time as the baked bratwurst. Sometimes we like to drizzle a little balsamic glaze over the peppers to add an extra punch of flavor.

Cook until the sausage is browned, which could...

Cook until the sausage is browned, which could take 20-25 minutes. The more veggies you're cooking on the pan with the bratwurst, the longer it will take for them to brown.

Make and share this Sauted Mushrooms in Cream Sauce (German Style) recipe from Food.com.

Sauted Mushrooms in Cream Sauce (German Style)

lbs fresh mushrooms, rinsed & dried

bacon,

butter

onions, diced

white wine

salt

pepper

paprika

nutmeg

mace

heavy cream

lemon, juice of

parsley

Slice the mushrooms in half if they are large, set aside.

Fry bacon in a large pan until lightly browned. Remove from pan and set on a papertowel lined plate to drain.

Add the butter to pan drippings along with the onions; saute until lightly browned. Next add mushrooms and cook until tender, stirring often.

Stir in wine &amp; spices, cover with lid and simmer over low heat for 15 minutes. Take off the heat then stir in the cream, lemon juice, &amp; bacon.

Reheat until just warm. Do NOT let the mixture come to a boil! Garnish with parsley.

To die for! I adore mushrooms and I could not pass up trying this recipe. I will be making it again. It is wonderful. I served ours with steak. Thanks for sharing. Made for ZWT7.

Every Sunday morning, my mom and I used to get up early and make these wonderful waffles. This recipe has been in the family for years, and I will definitly be passing it down to my children.

The Best Ever Waffles

flour

baking powder

sugar

eggs, separated

butter, melted

milk

In a large mixing bowl, whisk together all dry ingredients.

Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.

Beat whites until moderately stiff; set aside.

Add milk and melted butter to dry ingredient mixture and blend.

Ladle mixture into hot waffle iron and bake.

Yum! Fluffy waffles that are crisp on the outside and moist on the inside. I added vanilla. Thanks for a great recipe!

I got this recipe in a bread book for bread machines. I have used it for several years now. You can also use it without a bread machine.

I have posted a picture of the correct pan to use when making this bread in order to brown properly.

Peggi'S Sauerkraut Rye Bread

c all- purpose or bread flour

c rye flour

dry milk

Tbsp sugar

Tbsp margarine

water (3/4 cup + 2 t.)

Tbsp caraway seed – crushed

Tbsp sauerkraut

yeast

EGG WASH

Tbsp water

PEGGI'S SAUERKRAUT RYE BREAD

Pfeffernüsse are a classic German Christmas cookies. This spice cookie is a must-try for any gingerbread lovers! 

While not 100% necessary, refrigerating this dough overnight does help the flavors of the cookie really come together.

Pfeffernüsse (German Spice Cookies)

brown sugar

molasses

¼ c salted butter

orange

eggs

c unbleached all purpose flour

cinnamon

½ tsp ground black pepper

½ tsp ground anise

¼ tsp baking soda

½ - 1 c powdered sugar, (for coating)

In a large bowl, cream together the brown...

In a large bowl, cream together the brown sugar, molasses, butter, zest and eggs. Beat until light and creamy.

Add the flour and spices to the wet...

Add the flour and spices to the wet ingredients. Mix by hand until well combined.

Shape the dough into a ball. (It will...

Shape the dough into a ball. (It will be slightly sticky.) Wrap it in plastic wrap and refrigerate it overnight. (While not a 100% necessary step, resting allows the flavors to come together and the peppery-ness of the dough to mellow.)

When you are ready to bake your cookies,...

When you are ready to bake your cookies, preheat your oven to 350F. 

Remove the dough from the refrigerator and shape...

Remove the dough from the refrigerator and shape into 1” balls (roughly 1 Tbsp of dough). (If the dough is too sticky, slightly grease your hands.) Place the dough balls 2” apart on a greased baking sheet.

Bake the cookies for 12-15 minutes, until puffy...

Bake the cookies for 12-15 minutes, until puffy and firm to the touch.

Remove the cookies immediately from the baking sheet...

Remove the cookies immediately from the baking sheet and let them cool for 10 minutes on a wire rack.

Place the powdered sugar in a paper bag....

Place the powdered sugar in a paper bag. Add the cookies 2-3 at a time and toss them in the powdered sugar. (The cookies should be cool enough that the powdered sugar doesn't melt, but warm enough that it slightly sticks.) If necessary, toss the cookies twice in powdered sugar, to get a nice coating.

Return the coated cookies to the wire rack...

Return the coated cookies to the wire rack to finish cooling.

Store the pfeffernusse an air-tight container for up...

Store the pfeffernusse an air-tight container for up to a week.

https://mediavine-res.cloudinary.com/video/upload/ab1prlll1y8zd2qq7khf.mp4

Pfeffernusse are a popular Christmas cookie in Germany. These spice cookies are a treat for anyone who enjoys gingerbread!

This is one of Aunt Annie's recipes from the old country(Germany).
These were always in the cookie  jar. When I was little my mom and I would visit her and as soon as we got there- I would go right to her pantry and stand in front of the cookie jar until she came looking for me  and  would give me a cookie. I can still taste the...

Old Fashioned Molasses Thumbprint Cookies

c crisco oil

dark molasses

tsp baking soda

tsp each of cinnamon,allspice and nutmeg

tsp salt

c brown sugar, firmly packed

- 2 1/2 c all purpose flour

sugar jam

Rheinischer Sauerbraten mit Kartoffelkl&ouml;&szlig;en und Apfelmus. Sauerbraten is one of the best-known German dishes. After days of marinating, the meat is infused with many flavors and becomes quite tender. This is so popular in Germany that several regions boast local versions with this version being from the Rhineland. It's not difficult to make however, you do need plenty of room in the fridge to accommodate four days of marinating. This is really involved and takes a lot of work, as well as time but it's well worth it. That's why my family only makes it once or twice a year, usually between October and January. Zaar World Tour 05

Sauerbraten With Potato Dumplings And Applesauce

rolled beef brisket

onions, sliced

carrot, sliced

celery,

cloves

peppercorns

red wine vinegar

bay leaves

bacon drippings

golden raisin (optional)

-10 gingersnaps, crushed (can be replaced by 1 tsp. corn starch

potatoes (about 2-1/4 pounds)

butter, melted and browned

breadcrumbs

Sauerbraten With Potato Dumplings and Applesauce

Wipe steak with damp cloth; season with salt and pepper.

Place in earthenware, glass or enamel bowl.

Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat.

Cover and marinate in refrigerator for 4 days.

Boil the potatoes for the dumplings on the night of the 4 day. Leave them in their jackets and let stand for a few hours to overnight.

On fifth day remove meat from refrigerator and drain, reserving marinade.

Saut&eacute; meat in bacon drippings plus 1 tablespoon butter until seared on all sides.

Cover with reserved marinade and bring to boil, then lower heat and simmer for about 3 hours.

Melt remaining 5 tablespoons of butter in a pan and stir in flour to form a roux.

Blend in sugar and brown to a nice dark color.

Stir roux into liquid in the pot and add raisins (optional).

Cover and continue to simmer until meat is tender, about 1 hour longer.

Peel the potatoes and mash them. Add the eggs and flour.

Form the mixture into little balls and chill in the refrigerator for about an hour before cooking.

Bring lightly salted water to just under boiling point.

To make sure your mixture has the right consistency, cook a single dumpling first. If it does not hold together, add more flour to the mixture.

Gently drop in a few dumplings, being careful not to overcrowd them.

When the dumplings are cooked, they will rise to the top.

Remove the meat to a warm serving platter.

Stir crushed gingersnaps or starch into the pot juices and cook until thickened.

Pour over the meat and serve with the dumplings and applesauce.

Provide melted, browned butter and bread crumbs for the dumplings.

Red cabbage makes another good accompaniment. A good one is Sweet and Sour and the brand that comes to mind is &quot;Aunt Nellie's&quot;. It would probably be the easiest to find in the US. I always get mine at our local Walmart Supercenter.

This recipe is excellent - very much like my mother's family recipe. Cider vinegar is fine, too with some water and good gingersnaps (snappy) are a must (e.g. Nabisco). My mother would use pickling spice in the vinegar marinate (it has peppercorns, bay leaves, etc.) and those spices would go into large tea ball or spice infuser to put with the simmering brisket (on occasion, another cut of beef was used). Also, more sugar can be added according to your taste.  The addition of sugar darkens and thickens the gravy (we used close to a cup!). The dumplings are excellent, too. Our recipe included a small piece of toasted bread in center of the potato dumpling. J.Kroeger/Colorado

Make and share this Potato Pancakes - German Style recipe from Food.com.

Potato Pancakes - German Style

lbs potatoes, peeled

onion,

eggs, beaten

all-purpose flour

Keep potatoes covered with cold water until ready to grate in the food  processor.

Fit the medium shredding blade into food processor and shred  potatoes and onion.

Dry potatoes and onion between sheets of paper towel.

In a large bowl combine potato mixture with eggs, flour, baking powder,  parsley and salt.   In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup  potato mixture, flattening with the back of a wooden spoon, and fry until  crisp and golden brown on both sides, about 3 minutes per s  ide.   Drain on paper towel and keep warm in a 100 degree oven.

Serve with  applesauce.   - - - - - - - - - - - - - - - - - -

These are awesome!! Make them gourmet by adding these in layers to each after being fried. 1. Dallop of sour cream (spread),2. Tablespoon of applewood smoked bacon (crumbled),3. Top with cheddar cheese and broil until cheese is melted in uniform. Serve with dabs of Frank's hot sauce if desired. Delicious!!!

Bringing together a set of usual barbecue flavors—tangy, smoky, and sweet—this is one salad worthy of a seat next to a stack of fatty brisket.

German Potato Salad Recipe

red potatoes,

kosher salt, divided

yellow onion (about 1 small)

white vinegar

white sugar

Dijon mustard

black pepper

parsley leaves

chives

Place potatoes and 1 tablespoon salt in large pot and cover with cold water until water level is 1 inch above potatoes. Set over medium-high heat until boiling. Reduce heat to medium and simmer until a paring knife can be inserted into potatoes with no resistance, 10-15 minutes. Strain potatoes and set aside.

While potatoes are cooking, place bacon in a large skillet and cook over medium-high heat until crisp. Remove bacon to a paper towel lined plate, leaving as much rendered fat in the pan as possible. Pour out all but about 3 tablespoons of fat from pan. 

Add onions to pan with bacon fat and cook over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.

In a small bowl, whisk together vinegar, sugar, mustard, 2 teaspoons of salt, and pepper to make the dressing.

Place potatoes, bacon, onions, parsley, and chives in a large bowl. Add dressing and toss gently to combine. Let sit for 10 to 15 minutes to allow flavors to meld, then serve immediately while still warm.

Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.

Kartoffelkloesse (german Potato Dumplings)

russet potatoes (about 2 large)

all-purpose flour (or more)

cornstarch

sourdough bread

unsalted butter

corn oil

vegetable oil

Trim crusts off bread and save them for another use.

Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.

Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.

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