German Currywurst

"Currywurst is a popular 'fast food' in Berlin, Germany. It is quick and simple and everyone loves it! If you're in a hurry, you can substitute ketchup for the sauce, or use your own recipe."

Ingredients

Original recipe makes 4 servings
 3 (15 ounce) cans tomato sauce
 1 pound kielbasa
 2 tablespoons chili sauce
 1/2 teaspoon onion salt
 1 tablespoon white sugar
 1 teaspoon ground black pepper
 1 pinch paprika
 Curry powder to taste

Directions

1. Preheat oven to Broil/Grill.
2. Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
3. Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
4. Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve

The Sarge's Goetta - German Breakfast Treat

"This is of German origin, and I have never seen it anywhere except in the Greater Cincinnati Metro area. I typically make this once a year when winter is coming. To serve, slice into thin slices and fry like bacon."


Ingredients

Original recipe makes 20 servingsChange Servings
 3 quarts water
 2 tablespoons salt
 2 teaspoons ground black pepper
 5 cups steel cut oats
 2 pounds ground beef
 2 pounds ground pork sausage
 2 large onions, finely chopped
 1/4 cup cooking oil

Directions

1. Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes.
2. In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally.
3. Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm.
4. Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown

German Chicken

"Boneless chicken breasts cooked over sauerkraut and covered in BBQ sauce. This sounds a little different, but I assure you, it is delicious! It is one of my family's favorites. The BBQ sauce makes the sauerkraut a little sweet. I like to serve this dish with mashed potatoes."

Ingredients

Original recipe makes 4 servings
 4 skinless, boneless chicken breast halves
 1 cup barbecue sauce
 22 ounces sauerkraut

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9x13 inch baking dish, place the sauerkraut in a single layer. Place the chicken breasts on top of the sauerkraut. Pour the barbecue sauce over the chicken. Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.

Cabbage and Kielbasa

"This Octoberfest treat is simple to make and so tasty!"

Ingredients

Original recipe makes 6 servings
 1/2 cup margarine
 1 onion, peeled and diced
 1 head savoy cabbage, shredded
 1 (15 ounce) can sliced potatoes
 1 1/2 pounds kielbasa sausage
 3 tablespoons red wine vinegar
 salt and pepper to taste
 1/2 cup water

Directions

1. Saute margarine and onions in a large skillet until the onions are soft.
2. Stir cabbage and potatoes into the skillet and saute until the cabbage becomes wilted. Place the kielbasa, wine vinegar, salt and pepper into the skillet. Cook kielbasa covered over a low heat, stirring occasionally until cooked through. Pour the water into the pan, cover and cook another 10 minutes before serving.

Hasenpfeffer (Rabbit Stew)

"Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices."

Ingredients 

Original recipe makes 4 servings

 3 pounds rabbit meat, cleaned and cut into pieces

 1/2 teaspoon salt

 1/3 cup all-purpose flour

 1/2 pound bacon, diced

 1/2 cup finely chopped shallots

 1 clove garlic, finely chopped

 1 cup dry red wine

 1 cup water

 1 tablespoon chicken bouillon granules

 1 tablespoon currant jelly

 10 black peppercorns, crushed

 1 bay leaf

 1/4 teaspoon dried rosemary, crushed

 

 2 teaspoons lemon juice

 3 tablespoons water

 2 tablespoons all-purpose flour

 1/8 teaspoon dried thyme, crushed

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
2. Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
3. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
4. To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

Pfeffernusse Cookies

"I have searched far and wide for a recipe that mimics my favorite, store-bought version of these cookies. I think, after days of thrown-out cookies, I have come as close as I can get."

Ingredients

Original recipe makes 3 dozen cookies
 1/2 cup molasses
 1/4 cup honey
 1/4 cup shortening
 1/4 cup margarine
 2 eggs
 4 cups all-purpose flour
 3/4 cup white sugar
 1/2 cup brown sugar
 1 1/2 teaspoons ground cardamom
 1 teaspoon ground nutmeg
 1 teaspoon ground cloves
 1 teaspoon ground ginger
 2 teaspoons anise extract
 2 teaspoons ground cinnamon
 1 1/2 teaspoons baking soda
 1 teaspoon ground black pepper
 1/2 teaspoon salt
 1 cup confectioners' sugar for dusting

Directions

1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
2. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
4. Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.

Fried Cabbage and Egg Noodles

"This is a German recipe from my Grandmother. It's cabbage that is lightly browned in butter and mixed with egg noodles and browned lightly for a wonderful, hearty, and fast dish."

Ingredients

Original recipe makes 4 servings
 1 (16 ounce) package egg noodles
 1 stick butter
 1 medium head green cabbage, chopped
 salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
2. While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.