Steak T Bone, Porterhouse Dry aged, BBQ Grill Video, littleGasthaus

 

Bernd invites to a steak dinner.

Porterhouse Dry aged

 

 Porterhouse steak that has been dry aged has a rich and full-bodied taste that is distinct and unique. Dry aging involves hanging the meat in a controlled environment for a period of time, allowing natural enzymes to break down the muscle fibers and intensify the flavor.

The taste of a dry-aged Porterhouse is often described as earthy, nutty, and slightly sweet. It has a pronounced beefy flavor with a depth and complexity that is highly sought after by steak enthusiasts. The extended aging process enhances the natural umami and creates a tender and juicy steak with a buttery texture.

The dry-aged Porterhouse also develops a distinct funkiness or musty aroma, which is a result of the aging process and the development of certain bacterial strains on the meat's surface. This aroma is often considered an acquired taste and is what sets dry-aged steak apart from other cuts.

Overall, a dry-aged Porterhouse has an incredibly robust and flavorful taste that is prized by those who enjoy the unique characteristics that come with the aging process.

Jaeger Schnitzel

 German  mushroom sauce Schnitzel

Jaeger Sauce recipe:

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5 pork cutlet
1 cup breadcrumbs
2 eggs
pepper, salt

Sauce:

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2 tablespoon butter

2 tablespoon Flower

3 tablespoon bacon bits

2 cup mushrooms

3 onion

1 cup water
1cup cream
1 tablespoon Paprika
parsley

fry bacon bits, onion and cut mushrooms.

butter and flower, make a roux in a pot. Ad water and pan contents mix well

for further instructions watch the video !

German Fleischwurst Summer-sausage, #littleGasthaus #SummerSausage #GermanSausage

classic German Fleischwurst, Bier Wurst,

ingredients:
1.7 kg pork shoulder
0.5 kg pork bacon well chilled
0.3 kg ice snow/ice water

spices:
44 g of the nitrite curing salt
  2 g ground pepper
  1 g of ground nutmeg
  1 g ground ginger
  1 g ground coriander

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Make Hot Dog Frankfurter sausages know what's inside Recipe Video #littlegasthaus #HotDog #Franks

Hot Dog Frankfurter sausages Franks know what's inside.

German Sausage Recipe Video
#littlegasthaus #HotDog #Franks

For 5 pounds of sausages!
Ingredients:
2 Ibs. pork shoulder or ham
2 Ibs. pork neck
1 Ibs. backfat
1 Ibs. crunched ice or ice water
5 Meter sheep casing curing salt

Spices per 1kg sausage:
3g White pepper
2g nutmeg coriander
2g sweet paprika
1g ginger
 cutter aids (for reddening) by manufacturer
0,8 g ascorbic acid (vitamin C)

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German Bratwurst 100% Pork meat homemade for grilling and BBQ

Bratwurst 100% Pork meat homemade for grilling and BBQ 

Ingredients: 
 4.4 lbs pork back (2kg)
 3 Ibs pork belly (1,5kg)
    per kg of meat 20 grams of Salt 
 2 grams white Pepper 
 1 gram allspice 
 1 gram Garlic Powder 
 1 tsp Marjoram

 Make sure that the meat is well marbled and spare not with the fat ..and work close to the recipe.This will guarantee a good product.

Cristmas beef olives

beef olives

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Ingredients
4 thinly sliced beef flap, beef olives,  
1 onion
1 red onion
2 carrot 
750ml red wine  
1 Leek 
2 bell peppers
a few pickled cucumbers,
Salt, pepper

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Stuffing Ingredients
1 onion 
4 Teaspoon Dijon mustard, 
8 strips of bacon,
   Salt, pepper

Process as shown in the video
Remove the beef olives from the dish and keep warm. Blend the remaining sauce until no lumps remain. Thicken with cornstarch if necessary.

 green beans wrapped in bacon

                                                   

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BBQ Gypsy sauce for Schnitzel, Pork, German Ziegeuner Sauce

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Recipe Zigeuner Sauce 

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   1 red bell pepper,
  1 green pepper,
  1 onion,
  2 tablespoons flour,
  1 large tablespoon butter,
  1 tablespoon brown sugar,
  1 tbsp. jalapenos,
  1 teaspoon Paprika powder,
  2 cloves garlic ,
  2 cups chicken broth,
100 grams Catsup,
  20 grams tomato paste,
Cook butter frothy, then fry the onions translucent, then add the flour, the whole mix well. This is important to give the right consistency of the finished sauce. Ad the rest of the ingredients and bring to a boil, reduce temperature and simmer for about 15 minutes or until the peppers are softly .
Watch the video for more tips.

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Dumpling from leftover bread, Knodel Bavarian Style

Ingredients

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5 old buns or white bead

10 oz. lukewarm milk

1 sm. onion

10 g. butter

Salt water (enough to cover the Knödel)

Salt

1 egg

2 tbsp. all purpose Flower

1 tbsp.. parsley

Directions

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Slice buns fine; add salt and pour warm milk over. Cut the onion fine and sauté in the butter
Pour over the cut up buns. Add eggs flower and parsley ; mix all ingredients well with hands. Form a dumpling, rolling them in hands until round and firm and holding together. Simmer the dumplings in salt water.

Remove dumplings and serve them on a platter with veal, pork, beef or poultry.

HOW TO MAKE German Mustard, Recipe, for Bratwurst Senf Rezept

No Brats without mustard!!
Easy recipe for German mustard.
 

Instructions in the video!

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