Promotional banner for bavaria.social.gifts

recipe

rye bread
Steckerlfisch, an iconic Bavarian dish, refers to fish that is marinated, skewered, and then grilled over a fire to smoky perfection. Traditionally, the fish used is mackerel, but varieties such as trout or whitefish are also popular.
Steckerlfisch: Grilled fish on a stick, typically served with beer
Rating
Roggenbrot, a classic German-style rye bread, is known for its dense texture and deep, rich flavor. This homemade bread boasts a mix of rye and wheat flours, giving it a hearty structure ideal for sandwich-making or enjoying as a complement to soups and stews.
Roggenbrot: Robust rye bread, perfect for hearty sandwiches
Rating
Leberkäse is a traditional Bavarian meatloaf, which is a staple in Southern German cuisine. Despite its name, which translates to 'liver cheese' in German, it typically does not contain liver or cheese in the traditional recipe.
Leberkäse: Bavarian meatloaf served warm with mustard and bread
Rating
Schmalzbrot is a traditional German snack consisting of hearty rye bread spread thickly with seasoned pork lard, typically garnished with slices of onion or a sprinkle of paprika for added flavor. This rustic and simple delicacy is a staple in the German diet, especially popular as a satisfying treat during the colder months.
Schmalzbrot: Bread spread with seasoned pork lard.
Rating
Homemade Pumpernickel Bread is a dense and dark rye bread that originated in Germany. It's characterized by a deep brown color and slightly sweet, rich flavor that comes from a combination of rye flour, cocoa powder, and molasses. This recipe involves creating a rye sour starter, which ferments and gives the bread its distinctive sour taste.
Pumpernickel: Dark rye bread.
Rating
Schwarzbrot, or German Dark Rye Bread, is a robust, dense bread traditionally made with a combination of rye and wheat flours. This bread is often characterized by its rich, deep color and complex flavor, stemming from a long fermentation process and the addition of molasses or coffee, which enhances its distinctive dark tone.
Schwarzbrot: Dark whole-grain bread.
Rating
Roggenbrot, a hearty and robust rye bread, is a staple of German cuisine. This wholesome bread features a dense, chewy texture and a deep, tangy flavor that comes from the rye flour.
Roggenbrot: Rye bread.
Rating
Kölsche Kaviar, also known as black pudding or blood sausage on rye with onions, is a classic dish hailing from Cologne (Köln), Germany. It features hearty rye bread topped with rich, seasoned blood sausage and garnished with fresh, crisp onions.
Kölsche Kaviar: Blood sausage on rye with onions.
Rating
Flönz is a traditional blood sausage from the Cologne region of Germany. It is characterized by its soft texture and inclusion of visible pieces of pork fat. lt has a red-brown color with visible white specks of pork fat. It is soft yet easy to slice, making it versatile for various dishes.
Flönz: Traditional blood sausage from Cologne.
Rating