Vespers

Typically German: bread

Day of the German Butter Bread

Sept. 28. Day of the German Butter Bread. A fresh smelling bakery bread roll with a little butter is simple - but also simply good.

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Regional specialties from Bavaria and Franconia

Franconian fried sausage salad

Whether Franconian, Thuringian, Nuremberg or another bratwurst: after a barbecue there are often leftovers. So what to do with cold bratwursts?

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Regional specialties from Germany

Basic recipe potato salad

A basic recipe to expand according to your own preferences and tastes.

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Regional specialties from Baden-Württemberg

Baden potato salad

This potato salad is more of a southern German specialty. A snack with sausages or meatballs.

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Regional specialties from Thuringia

Thuringian potato salad

Zu den Klassikern der Imbissküche gehört der Kartoffelsalat. Es gibt ihn in vielen Abwandlungen. In diesem Rezept aus Thüringen wird neben Mayonaise vor allem Zwiebel und Apfel verwendet. For example, a Thuringian Rostbartwurst or a Rostbrätl go well with this. Frisch mit Apfel und Zwiebel Advertisment

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Regional specialties from Baden-Württemberg

Bacon Pie

Dough, leek, bacon, sour cream and eggs form the basis of this simple (but substantial) dish.

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Regional specialities from Hessen

Bung Cheese

The bung cheese is prepared from cream cheese and cream curd with pepper, edelsüß paprika powder and salt.

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Regional specialties from Bavaria and Franconia

Bavarian veal sausage

The original from Bavaria. This light-coloured boiled sausage is a typical speciality. Made from veal (pork), back fat and spices, the sausage is warmed in water and eaten with sweet mustard, pretzels and a wheat beer.

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Regional specialities from Hessen

Ahle sausage

This typical regional speciality originates from the north Hessian region. Translated, the name means nothing more than "old sausage", alluding to the average 2-month maturing period.

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Regional specialties from Bavaria and Franconia

Pretzel

Probably the best-known pastry in Germany is also the bakers' guild symbol. In the twinkling of an eye, professionals turn a yeast dough crust into an artful intertwining - the pretzel.

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Regional specialties from North Rhine-Westphalia

Bergische coffee table

The Bergische Kaffeetafel is not just about drinking coffee. With Dröppelminna, grain, grey bread, Gugelhupf, rice pudding, sausage, fruit spread and more, it is something very special from the Bergisches Land.

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Regional specialties from Bavaria and Franconia

Obazda, Obatzer, Angemachter

Obazda or Angemachter is a tasty, simple spread. Often found at a vesper as well. Very easy to make yourself.

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Restaurants with specialities from Hessen

Restaurant Handkäs with music

Catering establishments for Handkäs with music

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Regional specialties from North Rhine-Westphalia

Halver cock

A Rhenish Halver Hahn (half rooster) consists of a rye roll with butter and a thick topping of Gouda cheese.

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Restaurants with specialities from Bavaria and Franconia

Restaurant Weißwurst

Restaurants and gastronomies that serve Weisswurst.

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Restaurants with specialities from North Rhine-Westphalia

Restaurant Bergische Kaffeetafel

There are some restaurants where you can enjoy the Bergische Kaffeetafel at the ready set table.

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Regional specialties from Hamburg

Hamburger Cooked Sausage

Hamburger Gekochte is a semi-solid spreadable sausage in natural casing (approx. 700g). It is popular throughout northern Germany. It is eaten cold on bread or warm as a meal.

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Regional specialities from Hessen

Hessian Weckewerk

Weckewerk is a speciality from northern Hesse. Originally, it was used to process leftovers from the butcher's feast. It also makes a good leftover meal today.

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Cooking recipes Regional specialties from the federal states

Weimar onion market bread

Onion market bread is a hearty specialty from the onion market in Weimar. Here is the original recipe for a snack between meals.

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Regional specialties from Baden-Württemberg

Sausage salad – simply prepared

This sausage salad is usually served as a snack in southern Germany. It consists of a boiled sausage and a vinegar-oil dressing.

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