German Cooking

„Saure Bratwürste“

for 4 persons

6-8 Sausages (Pork Bratwurst)

6 onions

1 liter of water

1/8 liter of white wine vinegar

5 or more peppercorns

5 or more juniper berries

3 bay leafs

salt

sugar

Cut the onions into rings. Combine water with vinegar, salt and a pinch of sugar in a pot and add peppercorns, juniper berries, and bay leafs. Put the onions into the water and boil them until they are soft. Turn down the heat, add the sausages and let them infuse about 20-30 minutes. Make sure that the water does not boil anymore. Serve the sausage with onions and bread.

Schnitzel “Vienna Style”

for 4 persons

4 tenderized pork sirloin chops

salt

pepper

1 cup flour

2 eggs

1 cup breadcrumbs

1/8 cup oil for frying

Salt and pepper the pork chops on both sides. Dredge in flour. In a shallow dish, beat the eggs. Coat the chops with egg mixture, then with bread crumbs. Heat the oil in a large skillet over medium-high heat. Place pork chops into the hot oil, and cook until browned on both sides.

Potato Salad

1 kg waxy potatoes

1 onion

125 ml vegetable broth

4-5 tablespoons canola or sunflower oil

4-6 tablespoons white wine vinegar

salt

pepper

Cook the potatoes with their peel until tender but still firm. Peel them, cut them in small pieces and mix them with the diced onion in a bowl. Add salt, pepper, broth, oil and, vinegar. Mix all ingredients well and let it infuse for a while. If necessary add more broth. The salad should be juicy.