Bavarian cuisine: traditional dishes and recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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 peasant-style simple and hearty dishes, with an abundance of meat, sausages and pastries.

White Bavarian sausages: homemade recipe

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

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

To prepare a dish at home, you will need 600 g of veal, 300 g of pork and lard, and the same amount of ice, as well as½ teaspoon lemon zest (dry powder), s alt, white pepper, natural intestines. From these ingredients you need to make minced meat, then fill the intestines with it. Boil sausages in hot water for 15 minutes (should not boil).

Serve Weisswurst for breakfast with beer, mustard and s alted pretzel.

Delicious Bavarian pretzel

Yeast dough pretzel (pretzel) – is one of the most popular treats in Germany. Ruddy pastries sprinkled with coarse s alt are traditionally served with beer. When preparing the Brezel pretzel, the dough bundles are connected together in such a way that three symmetrical holes are obtained.

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

Pretzel dough is made from flour, yeast, milk and water (1:1), sugar and s alt. First, the “dough” should come up within 6 hours, and only after that you can start kneading. After the alkaline solution, the pretzels are baked for 12-15 minutes at 180 degrees.

Bavarian jelly

In Bavarian cuisine, there are many recipes for jelly (Sülze). In addition to various typesmeat, the Bavarians add to the dish a large amount of boiled vegetables, eggs, chopped pickles, which are beautifully placed on a plate and poured with meat broth.

To prepare Bavarian jelly at home, for 4 servings, you will need 750 ml of meat broth, bay leaf, cloves, s alt and pepper, 150 g of carrots, leeks, gelatin, 400 g of boiled meat (without bone), 3 tablespoons of vinegar, 1 boiled egg, gherkins.

In meat broth put spices and bring it to a boil. Then add randomly chopped carrots, cook for 5 minutes. Then send chopped leek rings into the pan, let it boil and you can remove the broth from the heat. Strain through a sieve.

Gelatin must be dissolved in cold water according to the instructions until it swells and add it to the warm broth. Arrange meat, eggs, gherkins, carrots and onions in sequence on four plates. Pour in the broth and refrigerate for 12 hours.

Before serving, jelly is traditionally sprinkled with vinegar.

Bavarian cuisine: traditional meat dishes

Bavarian cuisine is by no means he althy. Fatty and fried, but at the same time insanely delicious dishes are traditionally washed down with beer.

The most popular meat dish in Bavarian cuisine is Schweinehaxe. Fried and then stewed pork knuckle with a fragrant crispy crust weighs at least half a kilogram, but is easily eaten in onesitting. Even in Bavaria, you can taste the delicious Sauerbraten beef stew, which is marinated in vinegar, wine and spices for several days before cooking.

Roasted or grilled veal leg in Bavaria is called Kalbshaxe. The dish is not as fatty as pork, but no less tasty. Another must-try in Bavaria is the Schweinebraten, a pork roast served with a traditional meat broth and beer-based sauce.

"Sweet" Bavaria and desserts

Bavarian cuisine still has more meat dishes and snacks, combined with beer. But this specialization makes Bavarian desserts no less delicious.

Traditional Bavarian cuisine offers a must-try Agnes Bernauer - a delicious cake with walnut and sponge cakes. Those with a sweet tooth will love Bayerische Creme and Arme Ritter, sweet desserts that are often made not only for holidays.

Where to taste Bavarian food?

In Munich, you can taste traditional Bavarian cuisine in the famous Hofbraeuhaus Court Brewery, located on Platzl. It was opened back in 1589 in order to provide the royal court with beer. And if beer restaurants in Bavaria are found at almost every step, then there is only one institution with more than 400 years of experience. In the Hofbraeuhaus you can taste sausages, snacks or beer meat dishes from the entire range offered by the Bavariankitchen.

It is also easy to find a Bavarian restaurant in Moscow. This is Linderhof on Lomonosovsky Prospekt, and De Bassus on Yaroslavl Highway and many others. In such places you can taste delicious Bavarian dishes and drink real beer.