Jägerschnitzel is one of Germany’s best known dishes. Also spelled jaegerschnitzel, it means “hunter’s cutlets,” meat pounded thin and served with a mushroom sauce. Easy to make, and a great way to celebrate a successful hunt. Back in the 1800s, jägerschnitzel was originally made with venison or wild boar loin, pounded thin. It is now normally made
Similar to British Recipes, German recipes get a bad rap. German food is not all stodgy and heavy, and the food in neighboring Austria is even lighter. Here's a collection of nearly 30 recipes to get you started.
What follows is my idiosyncratic collection of German recipes that focus on fish, seafood, wild game, edible wild plants and mushrooms. That doesn't mean you can't make these recipes with supermarket meats -- the dishes have been tested for both.
It gets cold in Germany, so you will see a lot of cool and cold weather dishes here like knoephla soup, which also happens to be popular in North Dakota, hasenpfeffer and lots of sausages, like weisswurst.
That said, German food has a lighter side, too. Take the spinach spätzle in the picture above. It's pretty, light, and perfect for spring. Or the fish balls with green sauce, often done with freshwater fish like pike, perch or walleye, is a light summer supper.
A simple recipe for German kasespatzle adding cooked, shredded chicken, turkey, pheasant or rabbit. Kasespatzle is a lot like mac and cheese, only better.
My recipe for smoked venison bratwurst, made like the red bratwurst from State Street Brats in Madison, Wisconsin. Even if you don’t like the Badgers, you’ll like these links.
A classic German sausage made from white meats and flavored with lemon, parsley and spices.
A basic spinach spaetzle recipe that can be modified for any green leafy vegetable or herb you want to use, from nettles to parsley.
This was the first sausage I ever learned to make, in Wisconsin. It’s a traditional “white brat” made with veal, pork, or turkey.
Knoephle soup, a North Dakota classic, with little dumplings, cream, root vegetables and smoked meat, in this case, smoked sharp-tailed grouse.
Pretty much every culture that eats duck makes braised duck, and this is a venerable recipe from Germany called braised duck Niederwald. It seems like ages since I first wrote about this recipe, and it has been — at least in blogging time. I first posted a version of this braised duck back in early