Bavarian cuisine: traditional dishes and recipes for their preparation

Bavaria is one of the republics of Germany, which has its own capital in the city of Munich, certain religious preferences and long-established culinary traditions. Bavarian cuisine is considered one of the most delicious in the world. It includes a peasant simple and hearty dishes, with an abundance of meat, sausages and baked goods.

White Bavarian sausages: a recipe for cooking at home

Bavarian sausages have long been popular throughout the world. They are loved and fans of beer, and just everyone who is not indifferent to delicious meat appetizers. Weisswurst, Regensburg, Stockwerst, Nuremberg Rostbratwurst are just a small part of the sausages that Bavarian cuisine offers to try. Recipes of dishes differ in the composition of the ingredients, and the technology of their preparation is very similar.

The composition of white sausages includes 2/3 of the veal minced meat and 1/3 of the pork. For juiciness and splendor of the filling, crushed ice is added to it. Flavors, preservatives and dyes in traditional sausages are excluded, so the products are obtained in white.

600 grams of veal, 300 grams of pork and lard, and the same amount of ice, as well as ½ teaspoon of lemon peel (dry powder), salt, white pepper, natural guts, will be needed for cooking at home. From these ingredients you need to make minced meat, then fill them with guts. Cooked sausages in hot water for 15 minutes (should not boil).

Weisswoerst is served for breakfast with beer, mustard and salted brezel.

Delicious Bavarian Brezel

Pretzel pretzel (Bretzel) is one of the most popular delicacies in Germany. Ruddy pastry, sprinkled with large salt, is traditionally served to beer. When preparing a Brezel pretzel, the dough pieces are joined together in such a way that three symmetrical holes are obtained.

Bavarian cuisine has its secrets of the formation of a ruddy crust on the brezels. To do this, before sending the products from the dough into the oven, they are lowered for a few seconds into a boiling alkaline solution made of water and caustic soda. At home, baking soda is used for the solution. The pretzel acquires a characteristic brown color and becomes crispy. The size of treats vary from a few centimeters to a meter. Such a brezel is often baked for festive city events.

The dough for the pretzel is prepared from flour, yeast, milk and water (1: 1), sugar and salt. First, the "opara" should come within 6 hours, and only then can you start kneading. After an alkaline solution, the breeches are baked for 12-15 minutes at 180 degrees.

Cold in Bavarian

In Bavarian cuisine, there are many recipes of cold meat (Sülze). In addition to different types of meat, Bavarians add a large amount of boiled vegetables, eggs, sliced pickles to the dish, which are beautifully laid in a plate and poured with meat broth.

To prepare a Bavarian halva at home for 4 servings, 750 ml of broth, bay leaf, cloves, salt and pepper, 150 g of carrots, leek, gelatin, 400 g of boiled meat (without bone), 3 tablespoons Vinegar, 1 boiled egg, gherkins.

In the meat broth put the spices and bring it to a boil. After that, add sliced carrots in random order, cook for 5 minutes. Then send in a saucepan chopped onions leeks, give a boil and you can remove the broth from the fire. Strain through a sieve.

Gelatin must be dissolved in cold water according to the instructions, until it swells and adds it to the warm broth. On four plates, consistently decompose the meat, eggs, gherkins, carrots and onions. Pour broth and send to the refrigerator for 12 hours.

Before serving, the jelly is traditionally poured with vinegar.

Bavarian cuisine: traditional meat dishes

Bavarian cuisine can not be called useful. Fatty and fried, but at the same time insanely delicious dishes are traditionally taken with beer.

The most popular meat dish that Bavarian cuisine represents is Schweinehaxe. Fried, and then stewed pork knuckle with a fragrant crust weighs at least half a kilo, but it is easily eaten in one sitting. Even in Bavaria, you can taste very tasty stewed beef Sauerbraten, which before cooking for several days marinated in vinegar, wine and spices.

Fried in an oven or on a grill veal leg in Bavaria is called Kalbshaxe (Kalbshaxe). The dish turns out not so fat, than from pork, but from it not less tasty. Also in Bavaria, you should definitely try Schweinebraten (roast pork), which is served with a traditional sauce based on meat broth and beer.

"Sweet" Bavaria and desserts

In Bavarian cuisine, still more meat dishes and snacks, combined with beer. But from such specialization, desserts from Bavarians are not less delicious.

Traditional Bavarian cuisine is sure to taste Agnes Bernauer - a delicious cake with walnut and biscuit cakes. Sweetheads will like Bavarian cream (Bayerische Creme) and Arme Ritter (Arme Ritter) - sweet desserts, which are often prepared not only for the holiday.

Where to eat Bavarian cuisine?

In Munich, you can taste traditional Bavarian cuisine at the famous Hofbraeuhaus Court Brewery, located on Platz square. It was opened in 1589 with the aim of providing beer to the royal court. And if beer restaurants in Bavaria are found almost at every step, then the institution with more than 400 years of experience here is only one thing. In Hofbraeuhaus you can taste sausages, snacks or meat dishes for beer from the entire range that Bavarian cuisine offers.

Restaurant Bavarian cuisine in Moscow is also easy to find. This Linderhof on Lomonosov Avenue, and De Bassus on Yaroslavl highway and many others. In such establishments you can taste delicious Bavarian dishes and drink real beer.