Weiners Bavarian Recipes

WIENERSCHNITZEL

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

WIENER

Steps:

• Grind meats through 5 mm (1/4") plate. Keep lean meats separately from fat trimmings. Refreeze and grind again 3 mm (1/8") plate.
• Mix lean beef with all ingredients adding 1/3 (50 ml) of cold water. Add lean pork and 50 ml of cold water and mix again. Add fat trimmings and the last part (50 ml) of water and mix everything well together.
• Stuff firmly into 24-26 mm sheep casings. Form 4-5" (10-12 cm) long links.
• Hold at room temperature for 30 minutes.
• When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 60 minutes until they acquire brown color.
• Cook in water, at 75º C (167º F) until internal meat temperature reaches 68-70º C (154-158º F). This should take about 25 minutes.
• Cool and refrigerate.

SAUERKRAUT & WEINERS

Steps:

• 1. Cut hot dogs into 1-inch pieces. Combine with kraut in a large saucepan. Cook over medium-high heat until it starts to boil. Reduce heat, cover, and simmer for about five minutes or until heated through and hot dogs are getting puffy.
• 2. Serve with fried potatoes. May add sliced onions when cooking.

BAVARIAN SAUSAGE SUPPER

Steps:

• In a large skillet, saute coleslaw mix and carrots in butter until crisp-tender. Add water; bring to a boil. Stir in remaining ingredients. Return to a boil. Reduce heat; cover and cook, for 8 minutes or until noodles are tender, stirring occasionally.

BAVARIAN WIENER SUPPER

Steps:

• In a large bowl, combine soup and mayonnaise. In another large bowl, combine the sauerkraut, hot dogs, caraway seeds and half of the soup mixture. Spread into a greased shallow 2-qt. baking dish., In a large bowl, combine potatoes and remaining soup mixture. Spoon over sauerkraut mixture. , Combine the bread crumbs, butter and paprika; sprinkle over potatoes. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

WEINERS BAVARIAN

Steps:

• 1. MELT BUTTER IN A LARGE, DEEP FRY PAN...ADD ONION AND SAUTE OVER LOW HEAT TILL TRANSLUCENT...STIR IN REMAINING INGREDIENTS, COVER AND COOK OVER MEDIUM HEAT FOR 10 - 20 MINUTES...STIR OCCASIONALLY. THIS MAKES 6 SERVINGS...
• 2. I USUALLY SERVE THIS OVER MASHED POTATOES...THIS IS SO VERY DELICIOUS...