|
Stippgrütze
''Stippgrütze'', also called ''Wurstebrei'', is a German dish from Westphalia which is similar to ''Grützwurst'' or '' Knipp''. It consists of barley groats cooked in sausage juices (''Wurstbrühe''), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. More rarely, finely chopped onions are added. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling. There are various recipes, but they all contain barley groats, fat and meat. A classic recipe contains pig offal or heart, belly pork with rind, lard greaves, barley groats, water, salt, pepper, allspice and thyme. The nutrition varies; one portion made from about 300 g of pork and 60 g of groats contains about 850 kJ.Dr. Oetker, ''Kochen von A-Z'', p. 502, Dr. Oetker Verlag KG, Bielefeld 2004 Its relatively high fat content means that ''Stippgrütze'' keeps well and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pölsa
Pölsa is a traditional northern Swedish dish that is a close relative to Scottish haggis. The main ingredients are beef sinew, liver, heart, lung, onion, and barley, mixed with stock, black pepper, and marjoram. Sometimes ground beef or minced pork is added. It is usually served with mashed or boiled potatoes and pickled beetroot, and sometimes a fried egg. Background The Norwegian and Danish word '' pølse'' means sausage and even if the two dishes don't look the same, the two words are related. Pölsa is simply a traditional variety of sausage filling without any casing. In popular culture The dish plays a central role in the allegorical novel ''Pölsan'' (2002) by Swedish author Torgny Lindgren (1938–2017), in which two men go on a personal quest across postwar Sweden in search of the genuine Swedish "pölsa". See also * Haggis – similar food from Scotland * Labskaus – similar food from Northern Germany * Lobscouse – similar food from Norway * Scouse (food) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grützwurst
Kaszanka is a traditional blood sausage in Central and Eastern European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat ( kasha) or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram. The dish likely originated in Germany or Denmark. Kaszanka may be eaten cold, but traditionally it is either grilled or fried with onions and then served with potato and sauerkraut. Other names and similar dishes * ''крывянка'' (''Kryvianka'', Belarus) * ''verivorst'' (Estonia) * ''kaszanka'' (Poland) * '' Kiszka'' (Yiddish קישקע ''kishke'', some districts of Poland) * ''Grützwurst'' (Germany and sometimes Silesia) * '' Knipp'' (Lower Saxony, Germany) * ''Göttwust''; ''Grüttwust'' (Northern Germany) * ''krupńok''; ''krupniok'' (more of a slight name difference than variation; Silesia) * ''żymlok'' (a variation of ''Krupniok'' based on cut bread roll instead of buckwheat; Silesia) * '' Pin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knipp
''Knipp'' (; in the Hanover area: ''Calenberger Pfannenschlag'') is a type of sausage made by mixing meat with grains (''Grützwurst'') related to '' Pinkel'' which comes from the Bremen Bremen kulinarisch and Lower Saxon cuisine, Lower Saxony regions of . ''Knipp'' is made from oat groats, head, |
Allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ''allspice'' was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Contrary to common misconception, it is not a mixture of spices. Several unrelated fragrant shrubs are called "Carolina allspice" ('' Calycanthus floridus''), "Japanese allspice" ('' Chimonanthus praecox''), or "wild allspice" ('' Lindera benzoin''). Production Allspice is the dried fruit of the ''Pimenta dioica'' plant. The fruits are picked when green and unripe, and are traditionally dried in the sun. When dry, they are brown and resemble large, smooth peppercorns. Fresh leaves are similar in texture to bay leaves and similarly used in cooking. Leaves and wood are oft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Westphalian Cuisine
Westphalian may refer to: * The culture or people of the Westphalia region of Germany * Westphalian language, one of the major dialect groups of West Low German * Westphalian sovereignty, a concept in international relations * Westphalian (stage), in geology * Westphalian ham (Westfälischer Schinken) produced from acorn-fed pigs raised in Westphalia. The resulting meat is dry cured and then smoked over a mixture of beechwood and juniper branches. Animals * Westphalian horse, a warmblood horse bred in the Westphalia region of western Germany * Westphalian chicken, old hardy landrace of chicken * Westphalian Dachsbracke The Westphalian Dachsbracke is a small, short-legged scenthound, a breed of dog originating in Westphalia, a region of Germany. The Westphalian Dachsbracke was used in Sweden to develop the Drever. Appearance The Westphalian Dachsbracke (''We ..., a small, short legged scenthound {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oats
The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural). Oats appear to have been domesticated as a secondary crop, as their seeds resembled those of other cereals closely enough for them to be included by early cultivators. Oats tolerate cold winters less well than cereals such as wheat, barley, and rye, but need less summer heat and more rain, making them important in areas such as Northwest Europe that have cool, wet summers. They can tolerate low-nutrient and acid soils. Oats grow thickly and vigorously, allowing them to outcompete many weeds, and compared to other cereals are relatively free from diseases. Oats are used for human consumption as oatmeal, including as steel cut oats or rolled oats. Global production is dominated by Canada and Russia; global trade is a small part of production, most of the grain being consumed within the producing countries. O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haggis
Haggis ( ) is a savoury pudding containing sheep's offal, pluck (heart, liver, and lungs), Mincing, minced with chopped onion, oatmeal, suet, spices, and salt, mixed with Stock (food), stock, and cooked while traditionally encased in the animal's stomach though now an artificial sausage casing, casing is often used instead. According to the 2001 English edition of the ''Larousse Gastronomique'': "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour". It is believed that food similar to haggis — perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt — was eaten from ancient times. Although the name "hagws" or "hagese" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish as a result of Scots poet Robert Burns' poem "Address to a Haggis" of 1786. Haggis is traditionally served with "rutabaga, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potatoes
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the '' S. brevicaule'' complex. Many varieties of the potato are cultivated in the Andes region of South America, where the species is indigenous. The Spanish introduced potatoes to Europe in the second half of the 16th century from the Americas. They are a staple food in many parts of the world and an integral part of much of the world's food supply. Following millennia of selective breeding, there are now over 5,00 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rye Bread
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland. Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic, and it is also a specialty in the canton of Valais in Switzerland. Archaeobotanical discoveries in Britain and Ireland show it was in use in both areas since at least the early Iron Age, although evidence of sustained intentional cultivation, espec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dinner
Dinner usually refers to what is in many Western cultures the biggest and most formal meal of the day. Historically, the largest meal used to be eaten around noon, midday, and called dinner. Especially among the elite, it gradually migrated to later in the day over the 16th to 19th centuries. The word has different meanings depending on culture, and may mean a meal of any size eaten at any time of day. In particular, it is still sometimes used for a meal at noon or in the early afternoon on special occasions, such as a Christmas dinner. In hot climates, the main meal is more likely to be eaten in the evening, after the temperature has fallen. Etymology The word is from the Old French () , meaning "dine", from the stem of Gallo-Romance ''desjunare'' ("to break one's fast"), from Latin (which indicates the opposite of an action) + Late Latin ''ieiunare'' ("to fast"), from Latin ("fasting, hungry"). The Romanian language, Romanian word and the French retain this etymology and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schlachtfest
A ''Schlachtfest'' is the German term for the ritual or ceremonial slaughter of an animal, which is often followed by feast. Today, it usually refers to the practice in many parts of Germany, such as the Palatinate, for a celebration or festival involving the ceremonial slaughter of a pig reared or bought by a private household or an inn for that purpose. The menu for such a ''Schlachtfest'' in the Palatinate includes soup ('' Metzelsuppe''), various sausages ('' Pfälzer Leberwurst, Blutwurst'' and ''Bratwurst''), liver dumplings ('' Leberknödel''), boiled belly pork (''Wellfleisch'') and ''Sauerkraut''. It was common when a pig was slaughtered at home that ''Metzelsuppe'' was given as a gift to neighbours, often in milk churns. Frequently the neighbours bought some of the fresh sausages so produced. Wine was drunk with the meal. The slaughter of a pig by an inn was called a ''Schlachtfest''. Within the village everyone knew it was happening because a pig's bladder would be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
