Germany Recipes Only

 Germany: Noodles, Kraut, and a Wall’s Sour End

Käsespätzle: Noodles of Rebellion

Recipe: Käsespätzle

Serves: 4-6

Prep Time: 20 minutes

Cook Time: 25 minutes

Rest Time: 15-30 minutes

Ingredients

For the Spätzle:

• 2½ cups all-purpose flour (or mix with semolina for better texture)

• 4 large eggs

• ¾ cup lukewarm water or milk (milk adds richness)

• ½ teaspoon salt

• Pinch of freshly grated nutmeg (optional, for flavor)

For the Cheese Sauce & Topping:

• 1 tablespoon butter

• 1 large onion, thinly sliced

• 2 cups grated Emmental cheese (or mix with Gruyère for complexity)

• ¼ cup heavy cream or milk (optional, for smoother sauce)

• Freshly ground black pepper, to taste

• Chopped fresh parsley or chives (optional, for garnish)

Instructions

1. Prepare the Dough: In a large bowl, whisk together flour, salt, and nutmeg (if using). In a separate bowl, lightly whisk eggs and water (or milk). Gradually combine wet and dry ingredients, stirring until a thick, sticky batter forms. Beat vigorously with a wooden spoon or whisk for 1-2 minutes until smooth and small bubbles appear. Let rest 15-30 minutes to relax the gluten for tender spätzle.

2. Cook the Spätzle: Bring a large pot of salted water to a rolling boil, then reduce to a steady simmer. Working in batches (to avoid clumping—trust me, I learned this the hard way):

• Spätzle Plane: Pour batter into the hopper, slide back and forth to drop noodles into the water.

• Strainer Method: Push batter through a strainer’s holes with a spatula.

• Cutting Board: Spread batter on a wet board, slice thin strips into the pot with a wet knife.
  Cook until spätzle float (2-3 minutes). Scoop out with a slotted spoon, rinse briefly in cold water to stop cooking, then drain well.

3. Caramelize the Onions: Melt butter in a skillet over medium heat. Add sliced onion and cook low and slow (15-20 minutes) until golden and caramelized. Set aside.

4. Assemble: Preheat oven to 375°F (190°C). In an oven-safe dish, layer half the cooked spätzle, sprinkle with half the cheese and a grind of pepper. Repeat with remaining spätzle and cheese. Drizzle with cream or milk (if using) for extra richness. Top with caramelized onions.

5. Bake: Bake 15-20 minutes until cheese melts, bubbles, and browns lightly on top.

6. Serve: Garnish with parsley or chives (if desired) and serve hot.

Notes

• Batch Tip: Don’t overload the pot—too much dough globs together (my first batch was a mess).

• Tools: A spätzle plane’s ideal, but a strainer or cutting board works.

• Cheese: Emmental’s nutty, Gruyère adds depth—mix if you’re feeling fancy.

---

Sauerkraut mit Bratwurst: Sour as the Sea

Recipe: Sauerkraut (German Fermented Cabbage)

Yields: Variable (large batch)

Prep Time: 20 minutes

Fermentation Time: 2-4 weeks

Ingredients

• 2 lbs (1 medium-large) firm white or green cabbage

• 2 tbsp non-iodized salt (iodine inhibits fermentation)

• 1 tsp caraway seeds (optional, traditional)

• Optional flavorings: 1-2 crushed garlic cloves, a few juniper berries, 1 bay leaf

Instructions

1. Prepare the Cabbage: Remove outer leaves, rinse cabbage, and pat dry. Halve through the core, then thinly shred with a knife or mandoline. Discard the hard core.

2. Salt and Massage: In a large bowl, sprinkle salt (and caraway seeds, if using) over shredded cabbage. Massage with hands for 5-10 minutes until liquid pools at the bottom—brine’s key for fermentation.

3. Pack the Jar: Transfer cabbage and brine to a clean, wide-mouth glass jar. Pack tightly, ensuring cabbage is submerged. Add a little boiled, cooled salted water if needed. Use a weight (e.g., fermentation weight or small jar) to keep it under brine. I use a big cabbage leaf and a shotglass to push it down.

4. Ferment: Cover loosely (gases need to escape) and store in a cool, dark spot (65-75°F / 18-24°C). Warmer speeds it up.

5. Monitor and Burp: Check daily—bubbles mean it’s working. “Burp” the jar by loosening the lid to release gas, or it might pop. Do this every day or two.

6. Taste and Test: After 1 week, taste it. Let it sour 2-4 weeks total, depending on your vibe.

7. Store: When it’s right, seal tight and refrigerate—lasts months.

Notes

• Non-iodized salt’s a must—iodine kills the ferment.

• Keep cabbage submerged to dodge mold.

• Burping’s clutch—don’t skip it.

• Taste often—sourness builds over time.

---

Recipe: Homemade Sauerkraut Broth with Sliced Bratwurst

Serves: 4-6

Prep Time: 10 minutes

Cook Time: 25-35 minutes

Ingredients

• 4 cups homemade sauerkraut (with its liquid)

• 2-4 cups water or broth (vegetable, chicken, or pork—your call)

• 1 tbsp olive oil or butter (optional, for aromatics)

• 1 medium onion, chopped (optional)

• 2 cloves garlic, minced (optional)

• 1 tsp caraway seeds (optional, classic)

• 1 bay leaf (optional)

• 4-6 bratwurst sausages (fresh)

• Salt and black pepper, to taste

• Fresh parsley or chives, chopped (optional garnish)

• Mustard, for serving (optional)

Instructions

1. Prepare the Bratwurst:

• Option 1 (Pre-Cook): Heat a skillet with oil or butter over medium. Cook bratwurst 15-20 minutes, turning till browned and cooked through. Slice into rounds.

• Option 2 (In Broth): Add raw or lightly browned brats to broth later—cooks in 15-20 minutes, infuses flavor. Slice after.

2. Sauté Aromatics (Optional): In a saucepan or Dutch oven, heat oil or butter over medium. Cook onion 5 minutes till soft, add garlic 1 minute till fragrant—don’t burn it.

3. Add Sauerkraut and Liquid: Stir in sauerkraut with its liquid. Add 2 cups broth or water—adjust later if you want it thinner.

4. Add Spices (Optional): Mix in caraway seeds and bay leaf.

5. Simmer the Broth: Bring to a gentle simmer. Reduce to low, cover, and cook 15-20 minutes for flavors to meld. Taste—adjust with salt and pepper (kraut’s salty, so go light). Remove bay leaf.

6. Add Bratwurst: Stir in sliced pre-cooked brats for 5-10 minutes to heat through. If cooking raw in broth, add now and simmer 15-20 minutes, then slice.

7. Serve: Ladle hot broth and brats into bowls. Garnish with parsley or chives if using. Serve with mustard—hot and steamy.

Notes

• Broth’s richer than water—sailors didn’t get it, but you should.

• Pre-cooking brats adds char; broth-cooking boosts flavor—your pick.

• Start with 2 cups liquid, add more if it’s too thick.

---

Laugenbrezels mit Senf: Twisted Defiance

Recipe: Laugenbrezels

Serves: 8-10 (makes 8-10 pretzels)

Prep Time: 30 minutes

Cook Time: 12-15 minutes

Rest Time: 1-1.5 hours

Ingredients

For the Dough:

• 4 1/2 cups all-purpose flour (bread flour can also be used for a chewier texture)

• 1 tablespoon active dry yeast

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• 1 1/2 cups lukewarm water

• 2 tablespoons unsalted butter, melted

For the Baking Soda Bath:

• 1/2 cup baking soda

• 9 cups water

For Baking and Topping:

• 1 large egg, beaten with 1 tablespoon water (egg wash)

• Coarse pretzel salt

Instructions

1. Make the Dough: In a large bowl or the bowl of a stand mixer, whisk together the flour, yeast, salt, and sugar. Add the lukewarm water and melted butter. Mix until a shaggy dough forms.

2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or use a stand mixer with a dough hook for 4-5 minutes, until the dough is smooth and elastic.

3. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

4. Shape the Pretzels: Punch down the dough and divide it into 8-10 equal pieces. Roll each piece into a long rope, about 20-24 inches long. To shape a pretzel, form a U-shape with the rope. Twist the ends over each other once or twice, then bring the ends down and press them onto the bottom of the U.

5. Prepare the Baking Soda Bath: In a large pot, bring the water and baking soda to a rolling boil.

6. Dip the Pretzels: Carefully drop each pretzel into the boiling baking soda water for about 30 seconds. Remove them with a slotted spoon and place them on a parchment-lined baking sheet.

7. Preheat Oven: Preheat your oven to 425°F (220°C).

8. Egg Wash and Salt: Brush the tops of the dipped pretzels with the egg wash. Sprinkle generously with coarse pretzel salt.

9. Bake: Bake for 12-15 minutes, or until the pretzels are a deep golden brown.

10. Cool: Let the pretzels cool slightly on the baking sheet before serving.

Notes

• The lye (or baking soda) bath is what gives pretzels their characteristic chewy crust and dark color.

• Don’t over-bake the pretzels, or they will become hard.

---

Recipe: Bavarian Sweet Mustard (Süßer Senf)

Yields: Approximately 1 cup

Prep Time: 10 minutes

Cook Time: None

Rest Time: At least 2 hours (preferably overnight)

Ingredients

• 1/4 cup yellow mustard seeds

• 1/4 cup brown mustard seeds

• 1/4 cup mustard powder (preferably Colman’s or similar)

• 1/4 cup granulated sugar

• 1/4 cup packed light brown sugar

• 1/4 cup apple cider vinegar

• 2-3 tablespoons Weissbier (adjust as needed for consistency)

• 1/2 teaspoon salt

• Optional: A tiny pinch (less than 1/8 teaspoon) of ground cloves

Instructions

1. Combine Dry Ingredients: In a medium bowl, whisk together the yellow mustard seeds, brown mustard seeds, mustard powder, granulated sugar, brown sugar, and the optional ground cloves (if using).

2. Add Liquids: Pour in the apple cider vinegar and 2 tablespoons of Weissbier. Stir well to combine all the ingredients into a thick paste.

3. Add Salt: Stir in the salt.

4. Rest: Cover the bowl tightly with plastic wrap and let it sit at room temperature for at least 2 hours, or preferably overnight. This allows the mustard seeds to soften and the flavors to meld. The mixture will thicken further as it rests.

5. Adjust Consistency: After resting, check the consistency of the mustard. If it’s too thick for your liking, add the remaining tablespoon of Weissbier (or a little more if needed), a teaspoon at a time, stirring well until you reach your desired consistency. Keep in mind that the mustard will thicken slightly more in the refrigerator.

6. Blend for Smoothness (Optional): For a smoother mustard, you can carefully transfer the mixture to a blender or use an immersion blender and pulse a few times. Be cautious not to over-blend.

7. Taste and Adjust: Taste the mustard and adjust the sweetness or saltiness to your preference.

8. Store: Transfer the finished Bavarian sweet mustard to an airtight jar and store it in the refrigerator. The flavors will continue to develop over the first few days.

Notes

• This mustard is characterized by its sweetness and relatively mild flavor, often achieved through the use of dark beer and/or sugar.

---

Rotkohl: Bittersweet Reunion

Recipe: Rotkohl (German Braised Red Cabbage) - West German Style

Serves: 6-8

Prep Time: 15 minutes

Cook Time: 1-1.5 hours

Ingredients

• 1 large red cabbage (about 2 lbs), finely shredded

• 1 tbsp butter or oil

• 1 large onion, thinly sliced

• 2 medium apples (Honeycrisp or Braeburn), peeled, cored, chopped

• 2 tbsp brown sugar (adjust to taste)

• ¼ cup red wine vinegar (or apple cider vinegar)

• ½ cup red wine or apple juice (optional, adds depth)

• 1 tsp whole cloves (or ¼ tsp ground cloves)

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

Instructions

1. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add onion; sauté 5-7 minutes till soft, translucent.

2. Add Cabbage and Apples: Stir in cabbage and apples; mix well.

3. Add Sweeteners and Liquids: Sprinkle in brown sugar. Pour in vinegar and wine (or juice, if using). Add cloves and bay leaf.