Bavarian Seasoning Recipes

HOMEMADE SEASONING BLENDS

Steps:

• For each seasoning blend, combine all ingredients together and mix well. Store in air tight container and stir before using.
• Optional: For Jerk and Italian Seasoning Blends, place ingredients in a small food processor and process until finely ground. Store in an air tight container.

GERMAN BRATWURST

Steps:

• Place pork, veal, and fatback in a large bowl. Chill in refrigerator for at least 1 hour. Set parts of meat grinder, including large cutting die, in freezer. Set bowl and paddle of stand mixer in freezer.
• Grind meat and fat mixture through chilled meat grinder fitted with a small cutting die, into a large bowl set in another bowl filled with ice. Add salt, white pepper, ginger, mustard, and nutmeg in with the meat. Using chilled paddle attachment and chilled bowl of a standing mixer, mix at low speed for 1 minute. Add eggs and heavy cream and mix at medium speed until liquid is incorporated and sausage is uniform and sticky, about 1 minute longer.
• Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
• Stuff sausage into hog casings and twist into 6-inch links.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place onion slices in foil tray and pour in beer. Place tray on hot side of grill. Nestle sausage in tray and cook until beer begins to simmer, about 4 minutes. Slide tray over to cool side of grill, cover grill, and continue to cook until sausages register 140 to 145°F on an instant-read thermometer, 10-15 minutes, flipping occasionally during cooking.
• Uncover grill and remove sausages from liquid and place on hot side of grill. Cook, turning occasionally, until sausages are browned and crisp all over, about 3 minutes total. Place each sausage in a roll and top with onions and desired condiments; serve immediately.

BEST EVER FRENCH FRY SEASONING (POMMESGEWüRZ)

Steps:

• Yes, it's a no-brainer. Simply combine all ingredients in a glass jar or airtight container and store away from light or any heat sources. This way it will stay fresh for 1 to 3 years.

FEINKOSTGEWüRZSALZ (GERMAN SPICE MIX)

Steps:

• Mix well and store cool in airtight jars.
• For those who do not like it hot, they can use 2 Tbsp sweet paprika!

AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)

Steps:

• Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
• Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
• Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
• Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
• Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
• Be sure to also try the popular Jägerschnitzel version!

SCHNITZEL WITH BAVARIAN SEASONING RECIPE - (5/5)

Steps:

• In a wide, shallow bowl mix together the eggs and water to make an egg wash. In another bowl, combine the breadcrumbs and bavarian seasoning. Place the flour in the third bowl. Dip the pounded meat in the flour and turn to coat both sides. Procedd to the egg wash and dredge again ans finally dredge the veal in the breadcrum mixture. In a non-stick frying pan, melt the butter over medium high heat. When the butter is bubbling but before it browns, add 2 pieces of meat at a time. Cook until golden brown, shaking the pan occasionally to keep the cutlet from sticking. Gently flip the meat and lightly brown the other side. It usually takes 4-5 minutes per side. Keep warm in a 250 degree F oven on a cookie sheet until all the meat is cooked and ready to be served.