Backesgrumbeere is a hearty Rhine-Hessian potato casserole with meat or ham.
Weiter lesenRegional specialties from the Saarland
As the smallest federal state in southwest Germany, Saarland has long been heavily influenced by coal mining and the steel industry. From this a simple, quite nutritious cuisine developed in which the potato played a major role. For example Backesgrumbeere , Dibbelabbes or married people , who are still part of the Saarland cuisine today. Pork neck, for example, is “swiveled” (grilled) on the swivel grill or there is a nighttime meal or dinner.
A very well-known specialty is the Lyoner , a large boiled sausage. Due to its neighbor France and its own history, gastronomy in particular has a strong French influence.
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Saarland :: Saxony :: Saxony-Anhalt :: Schleswig-Holstein :: Thuringia :: Germany -wide
Originally a simple dish of potatoes, onions, pancetta and simple spices.
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Gold of pleasure is an ancient cultivated plant for a wonderfully fine edible oil Here is more information.
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Cookbooks with recipes from the hearty Saarland cuisine. From dibbelabbes to lyons. Our cookbook tips to get a culinary taste of the Saarland.
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Dandelion is one of the first fresh greens that nature offers in the form of wild herbs in spring. A salad recipe from the leaves.
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Lyoner is one of the typical German meat sausages, produced as a boiled sausage.
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In the Saarland, Schales are a firm fixture in every kitchen. Both dishes have almost the same ingredients. recipe
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Verheiratete is a simple but filling dish in the Saarland. Potatoes and a flour dough.
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Kappesuppe is a hearty white coal stew from Saarland. Recipe and more.
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