Check out our new The Taste of Germany Licorice Collection - Special Price.
Some people truly abhor the taste of salty licorice and love the sweet kind from Australia or Finland. Others can't stand the taste of the sweet varieties. Why is that? It seems there is a genetic root for the preference. It seems that primarily folks with roots in the Netherlands, Scandinavia and Germany north of the Main River share a preference for the salty, black variety. Other folks love the British variety (slightly sweeter, inside a sugar coating), Italian variety (less sweet, more bitter) Australian black or red licorice (contains licorice and fruit extracts), or US - made Wiley Wallaby. Some folks will never touch any licorice at all.
What are the reasons for this wide spectrum of licorice candy preference or aversion? And how come that licorice is considered both a candy and one of the top 10 medicinal herbs in Western herbal and Chinese traditional medicine?
The sweet root of licorice
Licorice extract comes from the root of a plant called Glycyrrhiza glabral. The German name for this root: Süssholz (literally: sweet root). In fact, one of the root’s main flavor components is glycyrrhizin (or glycyrrhizic acid) which is about 30–50 times the sweetness of sugar cane (sucrose). Süssholz is full of the aroma molecule anethole, also present in anis seed, star anise and fennel. Licorice Candy is primarily made from wheat or rice flour, molasses, sugar cane and licorice extract
The plant grows in Asia, Southern Russia, and the Middle East and has been used as herbal medicine already in ancient China, Egypt, Greece and Rome. Glycyrrhiza glabral has anti-inflammatory, anti-bacterial and anti-viral properties and Middle Agee European pharmacies recommended licorice extract to fight infections, loosens mucus, heal ulcers and relieve stress. In 18th century England, pharmacist George Dunhill developed the Pomfrey Coookie, a sweetened licorice medicine candy, to help relieve the cough of coal miners. Napoleon was an avid user of licorice powder to calm is stomach nerves. Even today, licorice and salmiak is part of the European and Chinese herbal medicine repertoire. (That said, licorice consumed in extremely high quantities can cause high blood pressure and some adverse effects during pregnancy).
Culinary preferences
Culinary preferences can be both cultural as well as genetic. One explanation why Rhinelander, Dutch and Scandinavians like salty or salmiak licorice could be related to their overall preference (and genetic need of) salt. In contrast, most Germans living south of the Main River and folks in the Southern hemispheres seem to prefer licorice in sweeter forms. The aroma of licorice, which is similar to anis seed, star anise or fennel, can also split populations. Some like it, some don’t. Those who can stand herbal liquors, such as Jägermeister or Underberg (Germany), or cordials such as Sambucca (Italy), Pastis (France), Ouzo (Greece) or Arak (Middle East) are likely to like licorice candy, licorice toffee or licorice cakes.
Recipes
If you want to share a recipe using your favorite licorice, please send a mail to info@germanfoods.org
]]>This meal is true to the German saying: "eat breakfast like a king, lunch like a prince and dinner like a pauper." The key protein elements to this nutritious, easy-to-make meal are a choice of cold meat cuts and cheeses, complemented with the aromatic flavor of crusty German bread, hearty whole grain breads and pretzels,refined by tart pickles, freshly-cut raw veggies (carrots, peppers, radishes, cucumbers), served with culinary oils and fresh butter as well as a variety of German sweet, medium or hot mustard.
Of course, many German families use this occasion for leftovers and may also serve "Frikadellen" (cold hamburger patties dipped in hot mustard), cheese spätzle or soups.
Brotzeit (a term often used in Bavaria for lunch) or Abendbrot (a term used all over Germany for a bread-bases evening dinner) are an integral part of German cuisine.
All the items listed below are popular ingredients for Brotzeit and can be purchased in our store. Simply click the link of any product that will take you to the respective page.
German-style Cold Cuts
Cheeses:
Breads:
Whole Grain
Pretzels
Crisp breads
Pickled Vegetables
Condiments
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Diverse Product Offerings: The cornerstone of Knorr and Maggi's success lies in helping home cooks to make complex meals with ease and speed. With a diverse and extensive range of soups, sauces, and seasoning mixes - all with dehydrated ingredients that provide flavor, viscosity and texture - they provide a solution to every culinary conundrum. Whether it's a comforting bowl of soup on a chilly evening or a zesty sauce to make Rhineland Sauerbraten, Knorr and Maggi have you covered.
In our store, we offer over 100 Knorr products and over 40 Maggi products. Check out the variety.
Culinary Expertise: What sets Knorr and Maggi apart in the food world is a distinct culinary expertise and finesse, that translates will into making food on an industrial scale. This is why they are still the “go-to” option e for both amateur cooks and seasoned chefs alike, even after 150 years. Home cooks still cut meat or vegetables and cook side pasta and rice. Knorr and Maggi will then do the hard part: adding flavor to complex dishes time after time with almost guaranteed results.
Convenience Redefined Across the Globe: In the mid 19th century, amid the first industrial revolution, the need for speed and convenience to make meals at home became ever more important. The inventors of Knorr and Maggi were at the forefront of this culinary revolution. Their seasonings, soups, sauces, and bouillons quickly became household staples in the German-speaking world and over the next 150+ years, these two brands achieved a remarkable global reach, rivaling Coke and Pepsi as the most global consumer food brands. Today, Knorr and Maggi are staples in households and restaurants in over
100 countries worldwide, with customized products that fit diverse cultures
and cuisines.
The story of Knorr begins in 1838 when Carl Heinrich Knorr, a German entrepreneur, founded a small business in Heilbronn, Germany. Initially, the company focused on producing dried soups to provide affordable and nutritious meals to people across Europe. However, it wasn't until the late 19th century, when Carl's sons, Carl and Albert Knorr, took over the business, that Knorr truly began to flourish.
In 1873, Carl and Albert Knorr revolutionized the food industry by introducing the world's first meat extract—a concentrated beef bouillon that could be easily dissolved in water, providing a rich and flavorful base for soups, stews, and sauces. This innovation quickly gained popularity and established Knorr as a leader in culinary excellence.
Over the ensuing decades, Knorr continued to expand its product offerings, introducing a wide range of soups, sauces, and seasonings that catered to evolving consumer tastes and preferences. In the 1970s, the US based multinational CPC International acquired the Knorr brand and factories. Today, the brand is part of the Unilever Group. Although a global brand, the products are manufactured locally, geared towards the specific culinary preferences of the respective country.
The origins of Maggi can be traced back to 19th century Switzerland, where Julius Maggi, a Swiss entrepreneur, set out to improve the nutritional quality of meals for working-class families. In 1886, Julius Maggi introduced the first commercially prepared instant soup—a nutritious and convenient solution for busy households.
Maggi's instant soups quickly gained popularity, thanks to their affordability, convenience, and delicious flavor. Building on this success, Julius Maggi expanded his product line to include a variety of seasoning mixes, sauces, and bouillons, each designed to enhance the taste of everyday meals.
By the turn of the century, Maggi had become a household name across Europe and beyond, with its products being embraced by consumers from all walks of life. The brand's commitment to innovation and quality ensured its enduring legacy in the culinary world.
In 1947, Maggi became part of the Nestlé Group, further solidifying its position as a global leader in food and beverage. Today, Maggi products continue to be cherished by millions of consumers worldwide, offering a convenient and delicious way to elevate everyday cooking.
The Salt Dilemma: Despite their undeniable appeal, Knorr and Maggi have faced scrutiny over the years for their salt content. Critics argue that some products contain excessive levels of sodium, raising concerns about their impact on health. However, both brands have taken steps to address these concerns, offering reduced-sodium options and emphasizing moderation in consumption. Moreover, users of the mixes can customize dishes, use only half of a pack and add other flavors, without losing much of the convenience benefits.
The legacy of Knorr and Maggi is one of innovation, convenience, and culinary excellence. From their humble beginnings in Europe to their global dominance today, they have revolutionized the way we cook and eat. As they continue to adapt to changing tastes and preferences, one thing remains certain: Knorr and Maggi will always have a place in kitchens around the world, shaping the way we experience the joys of food.
Deep down in the lush green rolling hills of the Odenwald, about an hour East of Heidelberg, you can find the picturesque, medieval town of Buchen and a small creek, called Seitenbach. That creek became the namesake of one of Germany's largest and most prolific organic-natural food companies, started in the 1970s by Willi and Marion Pfannenschwarz. Seitenbacher muesli cereals, culinary oils, vegetarian broths and gravies, energy bars and organic sweets can be found all over Germany and in many stores across the USA. If you have not tried one of the Seitenbacher breakfast muesli or culinary oils, do it here and now. You'll be in for a phenomenal taste sensation.
Any of the 17 different Muesli flavors provide a healthy dose of "clean" nutrition to your diet. Different combinations of whole grain oats, barley, spelt or wheat, organic corn flakes, nuts, seeds, dried fruits or chocolate provide a muelsi for every palate. We offer promotional prices for the German Muesli I and German Muesli II, and deep discounted deals om other varieties.
One of the best-selling and best-tasting Seitenbacher products. Simply dissolve the content of the sachet or 2 table spoons of powder in hot water and you'll get a vegetarian broth with, delicious, meat-free umami flavor, herbs and spices.
Seitenbacher's line of organic oils, milled and extracted in the company-owned oil Grunsfeld mill, ensure that you use only the best foods to fuel your body and brain. Try the garlic oil, lemon oil or Mediterranean herb oil with your salad, pasta or roast, The sunflower seed oils, sourced from local plants, add truly outstanding flavors. Seitenbacher's organic frying oil, made from high-oleic, cold-pressed sunflower seeds, is well suited for high temperature frying cooking and baking. Your pommes frites (french fries) will come out crispy and tasty, without oily texture.
Nutritive Oils
For your digestion, gut health and overall well-being, Seitenbacher offers hemp, flax, and black seed oils that are best downed by the tablespoon.
Hemp oil is a rich oil that can be either ingested or used on skin. When eaten, hemp oil promotes brain health and is a natural pain relief for moderate pain. It is also known to relax muscles and help with heart health. When used on skin, the oil prevents acne breakouts and soothes eczema and dry skin. While hemp oil is typically associated with cannabidiol (CBD) oil, hemp seeds contain little, if any tetrahydrocannabinol (THC). Because of this, users experience the benefits of hemp's nutrients and fatty acids without the "high" that comes from THC.
Flax oil contains essential Omega-3 fatty acids, which promote heart health and reduce the risk of strokes and heart attacks. Omega-3s also reduce joint inflammation, provide constipation relief, clear skin irritation, and may help with weight loss. Flax oil is typically ingested to provide benefits. You can use flax seed oil in cold food items such as salad dressings and smoothies for an easy immune boost to your meal.
Black seed oil is rich in thymol, thymohydroquinone, and thymoquinone. These compounds promote overall immune system health, provide a fatty layer of protection to vital organs like the liver, and may protect against carcinogens. The oil has a slightly bitter taste that is great for salad dressings or stir-frys.
These three certified vegan, organic, all natural, and non-GMO oils are all available soon in our online store. Pre-order now.
]]>I am not a regular consumer of canned fish, occasionally whipping up a tuna with mayo and grated carrots. Raiding my pantry for a quick lunch the other day, I found a tin of kipper snack (smoked herring filet in oil) and a bag of baked potato sticks. "Fish & chips" came to mind, so I tried to combine these two standby snacks. It worked just fine. Well balanced flavor and texture, not too salty, too fishy or too soggy (as in soft french fries). m fact, this was a very satisfying, palate-pleasing lunch that did not fill me up. Add some fresh, crunchy vegetables, like bell peppers, carrots, cucumbers or radishes, add parsley and tomato.
Ruegenfisch, located in Sassnitz on the island of Ruegen (at the Baltic Sea coast of Mecklenburg-Vorpommern), is Germany's largest producer of canned herrings, mackerels, sprats, trout and salmon. We sell close to 25 varieties: smoked peppered herring, herring in tomato-, wine-, horseradish-, or mustard sauce, fried or smoked mackerel in oil, Kieler sprats, herring in aspic and many more. If you like canned fish, the Baltic Sea herring assortment will delight you. All tinned herrings and mackerel products are rich in omega-3 fatty acid and other vital nutrients.
The Pom Sticks (as in pommes frites) from Lorenz and Frit Sticks (as in pommes frites) from Funny Frisch (with paprika) are popular potato-based savory snacks. They mimic the feel of french fries, are crunchy, lightly flavored and act equally good as a snack and as a side dish.
]]>The Taste of Germany "Forest Flavor" assortment offers novel, unique, sugar-free flavors: Black Cherry, Black Currant and Eucalyptus. All three flavors are enhanced by menthol which clears the nose and soothes the throat. Each of the 50 chewing tablets give you a real flavor boom one you start mastication. The gums are developed to last a long time in your mouth. Made in Baden Württemberg, Germany.
Gustaf
Why is beer so popular in Germany?
At our sister site www.germanfoods.org, we put together a compendium on German beer that’s a worthwhile read for anyone who likes and wants to know more Germany's "liquid bread" culture:
Enjoy the light reading and, if this whetted your appetite, shop the foods that match your favorite German beers. For example, the Original German Pork Sausages (fits to Oktoberfest beer), authentic Weisswurst (fits to Weissbier) with sweet Bavarian mustard, Allgau cheese (fits to Pilsner), or even Luebecker marzipan (fits to dark export or Schwarzbier).
Guten Appetit.
]]>Where does the word “Wurst”come from?
Sausages are among the oldest known processed foods in humanity. Already the ancient Egyptians, Sumerians, Greeks, and Romans consumed cut up, meshed, seasoned meat parts stuffed into intestines. And that's where the German word "wurst" originates. It means "something churned, meshed, mixed."
Why are sausages so crucial to German cuisine?
We can only speculate. For most of her history, Germany was divided into many principalities and city-states. Butchers in each state invented and perfected their own local sausage varieties, using different meat cuts, cutting techniques and seasonings. Germany's central location in Europe made it a trade hub for cultures all around the world and locals adopted the culinary habits of foreign visitors. Finally, sausages don't spoil as quickly as other meat varieties. They are inexpensive to make and easy to store. As wars raged across Europe throughout the centuries, sausage became more sustainable sources of protein.
Sausage dinner, snacks, toppers, and spreads
The versatility of sausages seems boundless. Check our
sister site
germanfoods.org for recipes and lists of available sausages in
Germany. Here's what's available on The Taste of Germany (in alphabetical order, German name first) and our
recommendations for culinary uses:
Bauernwurst (Farmer's Sausage): a traditional German favorite made from coarsely ground, smoked pork and beef meat, seasoned with onion, garlic, marjoram, and mustard seeds. Excellent for grilling and frying, the Bauernwurst is a spicier, stronger flavored cousin to Bratwurst. Use with a medium hot mustard or mild curry ketchup and sauerkraut or green cabbage (kale).
Blutwurst (blood sausage): A specialty cooked sausage (Brühwurst) eaten around the world. Traditionally, it is made from the blood of freshly butchered pig, sheep, lamb, cow, or goose. The blood is cooked or dried and then mixed with a filler, such as other meat cuts, bread, barley, oatmeal, buckwheat, vegetable and spices. In Germany, "Blutwurst" is made from pork rind, blood barley and spices. The sausage flavor is meaty and mild, it's color is dark red.
Bockwurst (Real German Sausages): Finely ground, premium-quality meat from pork. Made in - and imported - from Germany. This type of sausage is called Brühwurst in German. They are pre-cooked, and you just have to blanch them in simmering, not boiling water.Or eat them cold straight out of the jar. Ass hot and extra hot mustard, and eat them with crusty German bread and potato salad. Or cut up and add to vegetable soups. In the US, we can't officially call these sausages Bockwurst, because the USDA defines a Bockwurst as a sausage that contains milk (don't ask us why).
Bratwurst: Coarsely ground, seasoned with celery, lemon and leeks. Made from a hormone-free, locally-sourced mix of pork and beef, pre-cooked and ready to eat. Fry or grill. Eat with curry ketchup, hot mustard, inside a bun or along with spaetzle pasta.
Bündnerfleisch: Bündnerfleisch is a smoked and air-dried beef top round, originating the mountains of Switzerland. This charcuterie has become a sought-after delicacy among gourmets throughout the world.
Cocktail Sausages: Bite-size sausages made from premium pork meat, pre-cooked and ready-to-eat cold, right out of the jar.A "must have" on all appetizer platters.Dip into ketchup, medium hot mustard, or horseradish sauce. Great with small gherkins or cocktail onions. Another opportunity: meat fondue. Simply stick the cocktail wieners on the fork, saute' in the oil and enjoy.
Curry Wurst: We offer a pre-curried sausage made by master butcher Binkerts in Baltimore. A very original flavor.Just add regular ketchup and enjoy with a piece of crusty German bread or french fries. In Germany, most Curry Wurst vendors use regular Bratwurst, served with french fries and curry ketchup. This very popular German fast food was invented in Berlin by Herta Heuser in 1948, when she added curry to ketchup to maker her sausages taste just a little more different.
Deutschländer: A premium Brühwurst (pre-cooked, blanched sausage) made with over 80% prime cut pork meat inside a crunchy casing. Just heat in hot water for a few minutes and serve in a bun. A luxury hot dog experience. Eat with potato salad and medium hot mustard or curry ketchup.
Debreziner: These fine-textured sausages with a red-orange color originated in the Hungarian city of Debrecen. Spiced with paprika, garlic, pepper, and marjoram and a light smokey aroma. Laced with tiny pieces of pork fat, which makes this sausage perfect for frying or grilling. Sold in pairs joined at the tip. Eat with gravy, red cabbageand German dumplings
Frankfurter: A smaller, thinner version of the Bockwurst. Originated in Frankfurt in the mid-1800s. Still today, the term "Frankfurter Würstchen" can only be used by butchers in the Frankfurt area. This trademark is protected by German law. Outsider Germany, "frankfurters" became a generic standard.During World War I, Americans switched the names to "hot dog," reflecting the anti/German sentiment of that time. Eat inside a bun with a hot mustard or hot curry ketchup and fried potatoes, pickles and
Gänseleberpastete (Goose Liver Paté):A specialty sausage, goose liver pate is a finely ground meat spread with the fine flavor of goose. Great on whole grain, toasted, or Nordic crisp breads.
Gelbwurst (Yellow Sausage): A Bavarian specialty cold cut, the name comes from the yellow-orange casing, Traditionally, this sausage is made from pork and veal, with ginger, nutmeg and other spices. We have Gelbwurst without and with parsley. Put slices on whole grain breads or crusty rye bread or consume with radishes and Bavarian pretzels.
Jägerwurst (Hunter' Sausage): A pre-cooked sausage (Brühwurst) made from finely ground, lean pork meat that is mixes with coarse ground pork and beef cuts. This sausage is popular all across Germany, usually spiced with pepper, mace, ginger and coriander. The Stiglmeier version also contains a pea inside the sausage, a colorful addition. Hunter sausages are sliced and consumed as cold cuts on bread, cut into cubes and added to pea soup, or cut into large slices and made into "Jägerschnitzel" an Eastern German specialty (not to be confused with the flat, breaded pork or veal schnitzel with hunter sauce).
Käse Krainer (Krainer Cheese Bratwurst): A coarsely-ground sausage made from hormone-free, locally-sourced pork and beef, naturally smoked, and stuffed with chunks of Emmenthaler cheese cubes. The Krainer Cheese sausages originated in Northern Austria, alongside the German border. We recommend to fry or grill these sausages and eat them with whole grain bread and whole grain mustard, or with spaetzle noodles, sauteed mushrooms, broccoli,and/or red cabbage.
Kalbsleberpastete (Calves Liver Paté):Calves liver pate ("Kalbsleberpastete") is a finely ground meat spread made from veal and flavored with celery, onions, spices and a touch of honey. Great on whole grain, toasted, or Nordic crisp breads.
Knockwurst:This finely ground dinner sausage is made from a hormone-free, locally-sourced mix of pork and beef, smoked with real beech wood and expertly seasoned with garlic, marjoram, and other spices. The name Knockwurst (or Knackwurst as they are known in Germany) comes from the crackling sound the hog casing makes when you take a bite. They originated in Northern Germany in the 16th century. We recommend hot Duesseldorf mustard or hot curry ketchup as the condiment of choice. Eat with french fries, fried potatoes, and green asparagus.
Landjäger: This is a smoked, air-cured and semi-dried salami-type sausage, part of Southern Germany, Austrian, and Swiss culinary heritage. Great snack food for hikers and outdoor huntsmen (hence the name). Landjaeger sausage snacks keep without refrigeration but can also be boiled and served with potatoes, spaetzle, and fresh green vegetables.
Leberwurst (Coasely Ground): A cold cut spread
made from pork meat and pork liver, laced with with ham or bacon, seasoned with onions and
proprietary spice mixes. We offer a number of regional variations of coarsely ground liver
sausages.
Perfect with toasted whole grain bread, topped with slices of pickles,
radish or cold sauerkraut. A healthy alternative to high-calorie dinners. Just
add a mixed salad.
Leberwurst, Bavarian-style (Finely Ground): A mild, country-style liver sausage is made from finely ground pork liver, speckled with bacon for a slightly coarser texture, and flavored with traditional Bavarian spices.
Nussschinken, Westphalian-style: Nußschinken is a prosciutto-type Rohschinken (uncooked ham), cut from the pig knuckle, called Nuss (engl: nut) in German. This Schinken is very lean, with very little fat, as the muscle around the knuckle is much more heavily worked than an average ham. This is why Nussschinken is slightly darker than similar Rohschinken and has a richer flavor as a starting point.
Salami, German Style:Slightly finer and seasoned differently than the Italian originals. The salami whips are very popular protein snacks, Sliced salami is used for Abendbrot. Great for busy folks on the run,
students and children to still the hunger pang in-between.
Schwarzwald Schinken (Black Forest Ham): The real Black Forest ham is a prosciutto-type smoked and cured "raw ham" (Rohschinken), quite different from what is known as the cooked Black Forest ham in the US. Our hams, made by Adler OHG, are made from premium meat cuts, smoked with the help of Black forest fir tree wood, salted by hand, dried in cool mountain air and cured for many weeks. A delicacy that can be used in many dishes.
St. Galler Wurst (St. Gallen Swiss Weisswurst): An authentic, beloved Swiss veal and pork bratwurst, similar in taste and texture to the Bavarian Weißwurst. These sausages are traditionally eaten without mustard and served with a "St. Galler Bürli" bread which is eaten separately from the sausage.
Sülze (Head Cheese): Suelze (souse, brawn, head cheese or cold cut terrine) is a European sausage specialty that originated in the Middle Ages as "peasant food" and today is often served as a unique gourmet specialty. Also known in Austria as Presswurst, in Bavaria as Preßsack, and Zungenwurst, Schwartenmagen or Presskopf in the rest of Germany. Traditionally, the ingredients include meat from the head of animals, such as the tongue or snout. The meat bits are cooked, pressed and suspended in aspic, chilled and eaten as cold cut or salad. (A famous Franconian recipe is "Saurer Presssack" which contains Suelze, Vinegar, Raw Onion slices, salad and herbs). Our Stiglmeier Suelze contains pork snout, garlic, aspic and spices. Consume with original German vinegar, a Bavarian pretzel, radish and cold beer.
Teewurst / Mettwurst (Teawurst): A specialty sausage, similar to leberwurst, ideally consumed as a spread on whole grain, toasted, or Nordic crisp breads. This type of cold cut sausage became very popular in the 19th century, served in the afternoon as savory snack, alongside cookies, slices of cakes, and a cup of tea. Teawurst has a slightly tangy flavor and creamy texture, which makes it an ideal bread spread.
Touristenwurst (Salami Ring): This hickory smoked ring salami, based on an original recipe from Gyula, Hungary, and a popular "hiking tourist" snack in Austria, Italy and Southern Germany, packs a rich umami taste in a small package. Great with pickles, paprika and sliced apples.
Tyrolian Jagdwurst: An Austrian specialty, Bologna-type cold cut sausage, laced with cubes of cooked ham and spiced with a bit garlic and pepper. It's a cold cut popular in Bavaria, Austria and Hungary. Cut into thin slices consume with fresh butter on whole grain breads, pretzels or crusty rye bread and top with mustard, salad or radishes.
Wiener:Wholesome, meaty and authentic German sausages,pre-cooked in the glass jars, no artificial ingredients. Wieners are the same sausages as Frankfurters, except with a crunchy casing.Historians track the name to a native butcher of Frankfurt who moved in the 1810s to Vienna and offered his Frankfurter sausages there. But since he couldn't call themFrankfurters outside that city, he called this Brühwurst Wiener. Eat solo inside a bun with medium mustard or curry ketchup, or add to potato soup, goulash, and shashlik.
Weisswurst: This finely ground sausage does not contain nitrite salt and hence the meat retains a whitish color.It's made from hormone-free, locally-sourced veal and pork,seasoned with parsley, lemon, onion, ginger and other spices. Weisswurst (or White Sausage) is a Bavarian specialty. The mild taste of the meat, accented by parsley note, perfectly matches the famous Bavarian sweet mustard.Consume with a cold Weissbier (wheat beer) before noon, like the Bavarians, who eat this combination as a second breakfast. We also recommend an original Bavarian pretzel as a side dish.
]]>With Kathi German pretzel baking mix you have all dry ingredients you need. Mix the included yeast, base flour mix with water and butter into a dough ball, let the dough rise, roll the dough out, shape the pretzels (which is easier than you think), brush pretzels with the included food-grade lye mix, sprinkle with the included coarse-grained salt and bake. The result: home-made German pretzels for dinner, proud boys and girls, and a smile on everyone's face.
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