CAN‘T DO WITHOUT THESE

ESSENTIALS FOR THE KITCHEN

Since there’s nothing Bavarians love more than eating in the open air, we’ve got your Brotzeit picnic baskets covered – from sausage and radish salads to brawn. So it’s off to the beer garden, where a fresh Bavarian beer awaits!

BROTZEIT BASKET

ALL THIS IS INSIDE

SAUSAGE SALAD

EASY AND GOOD

SERVES 4:

150 g gherkins (from a jar, with 300 ml gherkin liquid)

1 red onion

2 tbsp white vinegar

100 ml vegetable stock

1 tsp medium-hot mustard

1 tsp sugar

salt | freshly ground black pepper

8 tbsp vegetable oil

500 g Regensburger or Lyoner boiled sausage

1 bunch chives

HOW LONG IT TAKES: c. 20 min

MARINATING: c. 1 hour

PER PORTION: c. 595 kcal | 16 g p | 58 g f | 4 g ch

1 Thinly slice the gherkins. Peel and halve the onion, then cut it into thin strips. In a bowl, combine the gherkin liquid, vinegar, stock, mustard and sugar, using a whisk. Season with salt and pepper. Place the gherkins and the onion into the marinade and stir to combine well, then stir in the oil. Stir everything again, check the seasoning to taste.

2 Pull the skin off the Regensburger or Lyoner sausage, then cut the meat into thin slices or strips. Stir the sausage into the marinade and leave to marinate for at least 1 hour.

3 Rinse the chives, shake dry, then snip into thin rings. Serve the sausage salad in deep plates with a little of the marinade drizzled over the top, then sprinkle with the chives. Serve the salad with pretzels or rye bread with butter.

With the first rays of the sun, the Bavarians go outside to a beer garden. Most of them bring their own food – and pickled sausages or sour brawn are always in the basket. You can of course buy both of these as well as various other Brotzeit treats at the snack bars, but they taste so much better if they’re made at home.

SOUR “RED-WHITE” PRESSSACK

4 slices each of red and white Presssack (= brawn, weighing 100 g each and c. 1 cm thick)

200 ml beef broth (>, or ready-made beef stock)

4 tbsp white vinegar

1 tsp sugar

salt | freshly ground black pepper

4 tbsp vegetable oil

1 large red and 1 large white onion

HOW LONG IT TAKES: c. 10 min

MARINATING: c. 30 min

PER SERVING: c. 310 kcal | 16 g p | 24 g f | 5 g ch

1 If necessary, remove skins or strings from the Presssack slices. Place 1 red and 1 white slice into each deep plate.

2 Warm the beef broth until lukewarm, transfer to a bowl and combine with the vinegar, sugar, salt and pepper. Leave the marinade to stand for 5 minutes until all the spices are dissolved, whisk in the oil.

3 Peel the onions, cut or shave into very thin rings and arrange on the Presssack – white onions on the red Presssack, red onions on the white Presssack. Pour about 7 tablespoons of marinade into each plate and leave to marinate for about 30 minutes. Serve the Presssack with farmhouse bread, pretzels or Brotzeit sticks (>).

SOUR CHEESE

SOUR AND AROMATIC

SERVES 4:

150 g gherkins (from a jar, with 200 ml gherkin liquid)

1 large red onion

4 tbsp white vinegar

1 tsp sugar

salt | freshly ground black pepper

400 g Limburger cheese (or Maroilles cheese)

200 g Handkäse (sour milk cheese, plain or blue)

3 tbsp sunflower oil

HOW LONG IT TAKES: c. 15 min

MARINATING: c. 1 hour

PER PORTION: c. 420 kcal | 38 g p | 28 g f | 4 g ch

1 Cut the gherkins into ½ cm cubes. Peel and finely dice the onion. Combine the gherkin liquid with the vinegar and sugar, season with salt and pepper to taste and stir well. Leave the marinade to stand for about 5 minutes until all the spices are dissolved.

2 Cut both types of cheese into 1 cm slices. Stir the oil into the marinade, add the gherkin and onion cubes and stir everything again to combine well. Check and adjust the seasoning with salt and pepper.

3 Put 2–3 tablespoons marinade into a shallow dish (c. 18 x 30 cm). Place the cheese slices into the dish side by side, alternating. Pour over the remaining marinade, cover with clingfilm and leave to draw flavour for at least 1 hour at room temperature.

USEFUL TIPS

The longer you leave the cheese in the liquid, the better will it take on the aroma of the marinade. You can even marinate the cheese a day in advance; in that case omit the onions and add them only just before serving (finely cut them into very thin rings instead of dicing them if you like).

Really delicious: Add 1–2 pinches of caraway seeds to the cheese salad. If you don’t like to bite on the seeds, use ground caraway instead.

OBAZDA

Obazda, pronounced “o-buts-dah”, cannot simply be translated. A beer garden classic, this well-spiced, mashed-up cheese, butter and cream...