Belongs to brus25 Potatoes with Apples (Himmel und Erde) 
  • Currently 3/5 Stars.
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ready in about an hour; serves 8
You might need to buy:
  • sugar
  • cider vinegar
Belongs to brus25 Red Cabbage (Blaukraut oder Apfelrotkohl) 
  • Currently 2/5 Stars.
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You might need to buy:
  • sugar
  • vinegar
  • sour apples
  • onion
  • red cabbage
  • cooking oil
  • water
Belongs to brus25 Quick and Easy Sauerbraten 
  • Currently 5/5 Stars.
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No need to marinade overnight. The gingersnaps are used to thicken the marinade to make a gravy. You can also use cornstarch or flour if you don’t have gingersnaps.

ready in about 210 minutes; serves 8
You might need to buy:
  • red wine vinegar
  • water
  • boneless shoulder roast
  • bay leaves
  • gingersnaps
Belongs to bowden Roasted Sausages with Beer-braised Onions 
  • Currently 4/5 Stars.
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Wants pre-cooked sausages – I steamed raw ones in a pan while I chopped & cooked the onions. Goes well with Knodel, brussel sprouts & corn.

ready in about 40 minutes; serves 4
You might need to buy:
  • fresh thyme leaves
  • stout or dark beer
  • onions
  • sausages
  • chopped parsley

A delicious beyond any other delicious when done right.

You might need to buy:
  • onion
  • yeast
  • oil
  • salt
  • whipping cream
  • fat-free sour cream
  • flour
  • salt
  • pepper

Chef’s Note: To make no-fail hard-cooked eggs, place the eggs in a small saucepan and cover with cold water. Bring the water to a boil, remove from the heat, cover and let sit for 10 to 12 minutes. (In the Black Forest, we traditionally add 1 tablespoon of white vinegar along with the water to help seal the eggs in case some crack during cooking.) Drain the eggs and set under cold running water to cool.

serves 8
You might need to buy:
  • powdered mustard
  • Worcestershire sauce
  • salt
  • freshly ground white pepper
  • ground cayenne pepper
  • Homemade Mayonnaise
  • large egg yolks
  • lemon juice
  • white wine vinegar
  • sugar
  • vegetable oil
  • salt
  • freshly ground white pepper