Sausages in beer gravy is a authentic and original German dish. Germany is the country of the best sausage making since centuries. The best sausages are made in Germany. You probably know the simple version of a boiled and/or fried sausage that you enjoy with a roll or bread and Sauerkraut. The recipe today shows an interesting way to cook the sausages: They are served in a beer gravy together with mashed potatoes and Sauerkraut. Any other side dish would be delicious too: fried potatoes, Spätzle, red cabbage or dumplings. For making the gravy you would use dark beer, see below what kind of beer to use. Happy Cooking!
4 sausages (uncooked Bratwurst or Brats)
125 ml beer (preferably dark beer, if the typical Bavarian dark beer is not available, you can use instead ale, Guinness or Stout)
125 ml water
1/4 bay leave
1 slice lemon
2 tbsp flour, salt
Worcester Sauce to taste
1 tbsp mustard (medium, preferably German)
– Place sausages in a pot with water and bring it to a boil; take them out.
– Heat ghee or butter in a skillet. Fry sausages on all sides evenly until they are showing a light brown crust on both sides.
– Remove from the pan.
– Chop onions fine and saute them in the same pan you fried the sausages until they are light brown.
– De-glaze with beer and water (or just use beer).
– Add bay leave, clove, lemon, salt, mustard and Worcester Sauce.
– Bring to a boil then place sausages into the sauce.
– On low heat and covered let simmer for 15-20 minutes.
– Remove bay leave, clove and lemon, place sausages on a warm dish and cover with aluminum foil (keep it warm).
– In some cold water mix the flour, stir until smooth; add to the gravy.
Serve with mashed or boiled potatoes, Sauerkraut or red cabbage.
This German dish called Kratzete reminds a lot of Kaiserschmarrn but is slightly different. It’s served mainly, and if not only, in the region of Swabia in Baden-Württemberg, a state in southwest Germany bordering France and Switzerland. The pancake batter will be torn apart while cooking and the result ate smaller pieces dusted with powdered sugar. Happy Cooking!
– Separate eggs.
– Combine yolks with flour, salt, sugar and milk and mix until smooth.
– Beat egg whites firm and fold into dough.
– In a non-stick pan heat some clarified butter.
– Add little portions of the dough and bake like pancakes. Before they are done tera them apart into smaller pieces, and bake until finished.
– Keep warm i n the oven until all dough is done.
– Dust with powdered sugar or a mix of cinnamon and sugar. If you like serve with apple or plum compote or apple sauce.
A perfect German Christmas menu ends with a dessert that is including holiday spices, and which will end the menu perfectly. One of such desserts is the German Spekulatius Mandarine Dessert. The spiced cookies are available at Aldi, German specialty stores or Cost Plus Market. You also need quark for making the cream. If you have a shop nearby that sells quark, you are lucky. if not you can make it from scratch (see link below). Happy Cooking!
(3 servings in small glasses or 2 for bigger glasses)
250 g quark – How to Make Quark –
200 ml heavy cream
2 packages vanilla sugar- 0.6oz
50 g sugar (or to taste)
1 small can mandarine oranges, unsweetened – keep some for decoration
8 Spekulatius cookies
cinnamon to taste
– Beat heavy cream until firm.
– Combine quark with milk, vanilla sugar, cinnamon and regular sugar, mix well.
– Add the heavy cream, mix.
– Crumble the Spekulatius cookies: Use a freezing plastic bag, place cookies inside and crumble with a rolling pin.
– Layer the cream alternating with crumbles and mandarines into dessert glasses.
– Place one mandarine orange on top of each glass.
Who doesn’t love hot chocolate? The popular hot winter beverage can be made with dark or with white chocolate. Here’s the recipe for a German Hot White Chocolate – Simply irresistible. Happy Cooking and Happy Holidays!
750 ml milk
125 g white chocolate
2 tbsp liquor such as Coffee or egg liquor
125 ml heavy cream
– Bring the milk to a boil, then remove from stove.
– Break chocolate into small pieces and add to hot milk.
– Mix until chocolate has melted completely. If you still have some chocolate pieces heat the milk again.
– Add the liquor, mix well and pour into glasses or cups.
– Beat heavy cream but not firm, it should be creamy.
– Place cream on top and sprinkle with cinnamon.
The Black Forest Gugelhupf is a German cake that is containing sour cherries and Kirschschnaps, the famous brandy from the Black Forest. If you don’t want to use the brandy you might want to add some rum flavor which contains no alcohol. The cake should be made in a Gugelhupf form (Bundt form) but if you don’t have one you can use a round baking form that has a hole (10 inches) in the middle, see below. Trader Joes or Aldi carries sour cherries. Happy Baking.
1 jar (24oz) sour cherries
60 ml Kirschschnaps (Cherry Brandy), alternatively rum flavor
100 g semi-sweet chocolate
200 g butter
300 g sugar
1 dash salt
400 g flour
3 tsp baking powder
100 ml milk
2 tsp cocoa, unsweetened
1 package vanilla sugar 0.3oz – How to make Vanilla Sugar –
250 g powdered sugar
some butter and flour for the form
– Drain cherries and drip with 30ml Kirschschnaps (brandy).
– Melt chocolate in double boiler.
– Mix soft butter, salt and sugar, add one egg after the other.
– Mix flour with baking powder, add alternating with milk.
– Part dough.
– In one part add cherries, the other part mix with molten chocolate, 1 tsp cocoa and vanilla sugar.
– Grease gugelhupf form and dust completely with flour.
– Fill in light dough, on top fill dark dough, with a fork go through both dough in spirals.
– Pre-heat oven to 350 F, bake cake for 60-70 min.
– Mix powdered sugar with remaining Kitsch Brandy and 2 tbsp water.
– If you like a two-colored glaze mix half of the glaze with 1 tsp cocoa.
– When cake is done add glaze(s) on top.
Try these German Rum Pot muffins – It’s a German recipe and you would need to have fruit from the rum pot, or Rumtopf in German, to make these delicious muffins.
Rumtopf is a German dessert that is served during the winter months. It is a mixture of various kinds of fruit, rum and sugar that is in a large stoneware pot (the rum pot) and will be matured for several months until the fruit is very soft and completely saturated with rum.
Making a Rumtopf is easy you just need to be patient and don’t eat it before it has reached the final result after 2-3 months.
You can use many fruit for the Rumtopf – Click here to Go to the Rumtopf recipe – Happy Baking!
60 g butter
50 g sugar
1 package vanilla sugar 0.5oz
50 g potato starch or Mondamin
70 g flour
1/2 tsp baking powder
125 g fruit in rum
50 g quince jelly (Gelee) or alternatively red currant or apricot
paper forms for muffins
– Mix sugar, butter, vanilla sugar and egg and beat until bubbly.
– Mix flour, starch and baking powder and add to dough.
– Let the fruit from the rum pot drip and add to the dough.
– Place muffin forms into a muffin tray.
– Fill forms 2/3 with dough.
– Bake in pre-heated oven on 160-180 C or 375 F for 20-25 minutes.
– Heat quince jelly and when it is liquid (don’t bring it to a boil) spread over the muffins.