Dutch Oven Braided Bread

Baking Braided Breadin a Dutch Oven, how to Video Recipe from littleGasthaus Hefezopf
ingredients:
4 cups flour,
1 tablespoon yeast,
1 teaspoon salt,
1/2 cup sugar,
1 cup milk,
1 egg,
1/3cup butter or margarine,
raisins and vanilla to taste.

Easy Meatloaf Recipe Easter Bunny, how to Video, Falscher Hase littleGasthaus

Meatloaf  Easter Bunny

4 lbs ground pork
2 onions
2 eggs
4 hard-boiled eggs
1 teaspoon garlic powder,
1 red pepper,
1 bouquet of parsley,
4 once feta cheese,
1 teaspoon mustard,
1 teaspoon oregano,
1 teaspoon pepper,
1 teaspoon salt,
Form Rabbit parts and bake about 60 minutes in the oven at 175 ° C / 350° F

Green Beans wrapped in Bacon Jacket

 

 

Green Beans wrapped in Bacon Jacket

for 4 people,

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500 g green beans,
2 liters of water,
1/2 apple cider vinegar,
1 teaspoon salt,
1 teaspoon savory
2 tablespoons butter or margarine,
10 strips of bacon,

Follow the instructions in the video

Mettwurst Bigsize no Casing German Sausage how to Recipe Video, LittleGasthaus, t...

 

Mettwurst cookt in a Jar. How to, Wurst sandwich topping #Wurst #thegarmansausagemaker #germansausage 

 ingredients: 

600 grams of pork shoulder 

400 grams of pork belly 

  20 grams of curing salt 

   1 gram of paprika 

   2 grams of white pepper 

0.5 grams of mace 

0.2 grams of ginger 

0.2 cardamom 

     3-4 Jars

 

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Spreadable Mettwurst, German Sausage, howto Recipe Video littleGasthaus ...

 

 Homemade Spreadable Mettwurst, Streichmettwurst HowTo Video. Always remember you’re handling raw meat. The ready product Has to stay in the refrigerator the whole time before you eat it. It can stay there up to a week. When open sausage casing you should eat at the same day.

 ingredients: 

600 grams of pork shoulder

400 grams of pork belly 

 20 grams of curing salt 

   1 gram of paprika 

   2 grams of white pepper 

   0.5 grams of mace 

   0.2 grams of ginger 

   0.2 grams cardamom 

 20 grams of onions sautéed in the pan 

artificial cellulose casing 50-60mm diameter

 

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 #Wurst #thegarmansausagemaker #germansausage 

Hot Italien Sausage Bratwurst how to Recipe Video TheGermanSausageMaker ...

 

My video shows how I make Italian sausages. without colours or preservatives, From the ingredients to the grilled sausage.

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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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Liver Wurst set, German Sausage Maker How To Video

Meat
440 g pork shoulder
320 g pork belly
240 g liver

Ingredients Per kilo meat
60 g salt
3 g white pepper
1 g of ginger
0.6 g Macis
0.4 g cardamom
0.4 g allspice
0.4 g Thyme
30 g of braised onions

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Jalapeno Cheese Bacon Biscuits, how to Video Recipe from littleGasthaus

Ingredients 10-12 biscuits
1 1/3 cup (175g) all-purpose flour   1/4 cup (45g) polenta or fine milled corn meal 2 tablespoons (30g) sugar 2 teaspoons baking powder 1 teaspoon baking soda1/2 teaspoon salt    pinch cayenne pepper1 1/2 cup (170g) shredded cheese 2 teaspoon diced jalapeno ( + – to taste) 3/4 cup heavy cream (200ml) plus little for brushing
preheat oven to 425°F (220°C). in large bowl, whisk together the flour, corn meal, salt ,sugar, cayenne, baking soda and baking powder. Stir in the cheese, bacon bits, and diced jalapeno.
Mix well. Pour the cream in and gently bring together the ingredients.
Knead the dough just a few times, you just want it to come together. Do not kill it.
Bring the dough on the table, about 1 inch thick, use a biscuit cutter or a juice glass to punch round biscuit shapes.
Use a sheet of baking paper, place the biscuit an the sheet and brush with cream.
Bake at 425°F (220°C) for 12 – 15 minutes or until golden

Apple Muffin Oven or Dutch Oven

Ingredients: 

250 grams flour   1 1/4 cup
1 teaspoon baking powder,
1/2 teaspoon baking soda,
1/2 teaspoon salt,
120 g butter,   1/2 cup
200 g sugar,   1 Cup
2 eggs,
200 g peeled and diced apples, cinnamon , 1 cup
Ingredients for the crust:
70 g brown sugar,  5 tablespoon
1 tablespoon plain flour,
pinch of cinnamon,
1 tablespoon butter,
Instructions:
Preheat oven to 180 ° C.  360° F
Or use Dutch Oven, 2 rings coals above, 6-9 coals down, in the summer less
Eggs, butter, sugar and vanilla sugar / flavor,  whisk it until Foamy.
Combine flour, baking powder, baking soda, salt. Stir in mixture.
Stir in apples and pour into muffin molds.
Sugar, cinnamon and flour, mixing. then add the butter and rub between your fingers until crumbs arise. Sprinkle muffin with it and then bake about 30 minutes.

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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Buttermilk Biskits use my electric smoker, Dutch Oven Recipe

 Buttermilk Biskits

 

Recipe: about 17 biskits

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3 1/2 cup flour,
2 tablespoons sugar,
1 tablespoon salt,
1 teaspoon baking soda,
1 tablespoon baking powder,
1/4 cup melted margarine,
1/2 cup vegetable oil,
1 cup buttermilk
more details in the video!
For more Recipes subscribe to the blog or littleGasthaus channel on youtube!

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Twinkie Recipes, how to Video, bake it yourself, DIY littleGasthaus

                                                   

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Recipe Batter Twinkies

instructions in the video

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4 egg yolks, 120 Gr. Sugar, 1 pinch salt, 2 tablespoons warm water, beat until mixture is light and foamy. Beat 4 egg whites until stiff, Sift 80 gr flour into mass, Stir in, stir in beaten egg whites, Pour batter into baking pans and at 200 ° C - 220 ° C. Bake for 20 minutes.

Recipe Filling Twinkies 2 1/2 Cups

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1/2 cup light corn syrup
3/4 cup sugar
1/4 cop water
1/8 TS salt
2 egg whites room temperature
1/4 TS cream of tartar
1 1/2 TS pure vanilla extract
Stir together the sugar, corn syrup, water and salt in a small saucepan. Bring to a boil, keep stirring. until the mass reaches 240 ° F check with a suitable thermometer.
egg whites and cream of tartar in a bowl, mix with whisk attachment.Stop beating when the sugar reaches temperature. at low speed add the hot sugar slowly, keep stirring.
When all the sugar is added to the egg whites, the speed on medium high, stir until sugar foam cools, at least 7 minutes. Add Vanilla about 2 minutes before the end.

Smoker BBQ German summerparty Dog association, Hundeverein

 

Beer-But-Chicken
Ingredients:

For the Brine:
3 Tbs of salt 
2 Tbs brown sugar 
3 bay leaves 
3 garlic toes or more
1 Tbs thyme 
1 Tbs of oregano 
1 big onion 
1 Tbs of honey 
3 Tbs of soy sauce 
2 Tbs of pepper, ground 
1 lemon, juice and meat 
17 ounce  O juice 
17 ounce water 


Dry-Rub: 
1 Tbs. black peppercorn, freshly ground 
1 Tbs. Celery seeds or celery salt 
1 Tbs. Cayenne 
1 Tbs. dry thyme 
1 Tbs. dry marjoram 
2 Tbs. Paprika sweetly 
1 Tbs. Mustard powder 
1 Tbs. Salt 
1 Tbs. brown sugar



1 chicken
1 beer can, alternatively a Beer-Butt-Chicken-seat
Beer


Preparation.

Merge the Brine and insert the chicken 24 h.
The next day dry and rub with the Dry-Rub. The beer can or the other vessels fill to 2/3 with beer and enter the chicken. Chicken on the beer can put in the closed BBQgrill or in the smoker at 350-390degrees approx. 60 minutes.
Ideally with the temperature probe in the breast fillet sting and put the center temperature on 160 degrees.
By the Brine and the evaporating beer the chicken becomes tender and juicy.

Brine:
A method for increasing the water content in the meat and thereby making the meat more moist and tender. Brining can impart salt and flavour into the meat