“'I have walked along a street with the best cigar in the cosmos in my mouth, and more Burgundy inside me then you have ever saw in your life, and longed that the lamp-post would turn into an elephant to save me from the hell of blank existence.'” -The Napolean of Notting Hill
600-800 gram piece of pork back or thigh with skin
Vegetable oil mix with salt, pepper and caraway seed
1 ½ white onions
3 cloves of garlic
Preheat oven to 175 c
Cut onions and garlic keep peels and place around the center of the pan.
Baste meat with mixed oil and spices and place in baking pan.
place garlic and onions, on top, under and around meat for a good saturation of flavor. Drizzle the remaining oil mix over the onions, meat and pan.
Place in the preheated oven. You will be cooking the meat for approximately 1 hour and 15 minutes. The onions and garlic will burn slightly, that is what is expected.
For the gravy*:
Dark wine like a Cab. Sauv.
Packet of powdered, dark gravy mix for meat**
Splash of Orange Juice.
Pour about a tablespoon of white sugar with a bit water into a pot. Allow the water to boil out and the sugar to caramelize.
Add one cup of wine and bring to a boil.
Turn heat down and add a can of tomato puree; then a splash of orange juice.
At low temperature you will let the mix reduce for about 40 minutes; Stirring every so often.
After reduction, add 100 grams of butter, splash or two of milk to help round the flavor
Add packet of brown gravy powder, stir.
Let sit at low temperature for an additional 15-20 minutes.
Allow meat to cool for 10 minutes then serve with sauce drenching the meat. Garnish with parsely. Pairs well with a dark oatmeal beer, a lager, or a glass of heavy red wine. As a side you may wish to serve with roasted potatoes, potato salad, ora semmel knödel***
Rustic, simple, and a style of meat that is unmistakebly Bavarian
*This sauce is a variation of the beer rue.
**The packet I used is from Maggi and it is a schnitzel and mushroom based powdered gravy. Any dark brown powder gravy will work splendid. This is a quick sauce, if you wished, of course you can augment and create your own variations.
***The Semmel Knodel is a bread dumpling hailing from this area of Germany.
This wurstsalat, or sausage salad is a tangy, savory Bavarian and German delight. It is an original recipe from a restaurant in Munich! Get ready for spring or summer with this classic. Get a pencil handy and take notes- this dish is sure to be a winner at any pot-luck, backyard BBQ or casual picnic in the park: Bunter Wurstsalat; this recipe yields about a gallon or about 30 portions as shown. Adjust as needed.
3 Paprika; yellow, green and red
3 White onions
3-5 Spoons of yellow mustard
1 liter of vegetable oil*
1/3 Balsamic white vinegar
2 Leberkäs loaves**
Dice the onions and pickles; the cuts are not important as we will be making an emulsion of all this.
Cut the Paprika Julian
Thinly slice the Leberkäs, when complete cut thin strips from the slices as shown.
Make an emulsion of the mustard, oil and vinegar. Taste the emulsion and add more vinegar as needed.
Add paprika and meat. Stir ingredients evenly and gently.
Serve with a pickle on the side and top the wurst with thinly sliced red onion rings and strips of Swiss or Provolone cheese. The garnishing I used: A few leaves of lettuce, shredded red cabbage, sprouts and garden cress.
*You may wish to use olive oil. I don’t because it is a bit heavy for this dish.
**Leberkäs is a spiced loaf of pressed pork-I will be making a follow up post regarding the history shortly as well as exploring substitutes as many people don’t have access to this meat. In regards to a substitute, it is difficult to say right of the cuff. I would be remiss to say that normal lunch meat is not in the same league as this spiced loaf; Use a quality Bologna meat as a substitute.
slice and dice pickles
Prep the Paprika for Juian cuts.
strips of Leberkäs loaf
Making the emulsion with my pro hand blender. A normal blender or food processor works equally.