L for Leipzig (Germany)

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Crockpot cabbage & bratwurst. Time (8-10 Hours)

Ingredients:

5 to 6 links bratwurst sausage

1 medium head cabbage, coarsely shredded

1 large onion

Creamy honey-mustard dressing:-

                1/3 cup of single cream

                2 tbsp of Dijon mustard

                2 tbsp of Wholegrain mustard

                1 tbsp honey

1/4 cup of Apple cider

2 teaspoons caraway seed

1 teaspoon celery seed

salt and pepper to taste

Method:

 Brown sausage and cut into bite-size pieces. Drain well. Combine with cabbage and onion in the Crock Pot. Add remaining ingredients; cover and cook on low for 8 to 10 hours. 

Serves 4.

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Herring and beetroot (Starter) Time (4-8 Hours)

Ingredients:

1 large Potato, peeled and quartered

2 large Carrots

3 large Herring Fillets

1 tbsp Freshly chopped Dill

1 Small Onion, finely chopped

2 large hard boiled Eggs, finely chopped

8 Cooked Beetroot

4 tbsp Mayonnaise-type Salad Dressing

Black Pepper

Dill To Garnish

Serve with Lemon Wedges and Rye bread or Brown Bread

Method:

Place the potatoes in a large saucepan, cover with water, bring to the boil then cook for 15-20 minutes until just tender.

Meanwhile, cook carrots in salted water for 15 minutes until just tender.

Drain the cooked potatoes and carrots and allow to cool.

Grate or finely chop the cooled potato, place in a layer on serving platter and press down gently.

Chop the herring fillets and place in a layer on top of the potatoes but slightly smaller to start building mountain 

Sprinkle with the chopped dill.

Continue building the mountain with a layer of onion, then eggs then grated carrots, in that order, pressing each layer down gently. 

Finally, grate the beetroots and use to cover the whole mountain to form a red coat.

Spoon the mayonnaise dressing over top, cover loosely and refrigerate for 4-8 hours. The mayonnaise will go pink.

To serve - Season with black pepper, garnish with dill and lemon wedges and serve with brown bread.

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German Potato Salad Time (40 mins)

Ingredients:

4 potatoes

4 slices bacon

1 tablespoon all-purpose flour

2 tablespoons white sugar

1/3 cup water

1/4 cup white wine vinegar

1/2 cup chopped green onions

salt and pepper to taste

Method:

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. 

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. 

Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. 

Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

Herring and beetroot salad

Probably my favourite German beer. Reminds me of the time I lived in a Germany village called Weeze.