So since Chris and I are moving soon, I decided I needed to practice some Bavarian classics that I can make at home in the US. This recipe is dead simple, but I will say scoring the skin on the roast is pretty hard. The best tool would be a box cutter, but if you don’t want to bother, just ask your butcher nicely.
Not having a car in Germany made popping to a fast food joint for breakfast an impossibility. Now that I have a baby, eating out or leaving the house at all seems like an impossibility. But being an American, I NEED a nice breakfast sandwich every once in a while. Germans, however, do not have American breakfast sausage. Never heard of the stuff. I have found through experimentation that Leberkäse is a really nice substitute in a breakfast sandwich. Leberkäse (which translates direcly as liver cheese) is like bologna’s posh sister, so it’s amazing. Another German switch in this recipe is the cheese. Here I’ve used emmentaler, which is super mild, instead of American cheese or cheddar. I call it the McStella. Don’t judge me.
One of the first weird differences between the U.S. and Germany I noticed is that Germans serve both sweet and salty popcorn at their movie theaters. At first I thought it was “kettle corn,” meaning salty popcorn that has sugar too in a salty sweet affront to God. Seriously, I hate that stuff. Luckily Germans put sugar on their popcorn by itself and it is delicious. And super easy to make at home once you get the hang of it.
German pancakes are sooooooo good. They are much thinner than American pancakes, kind of like crepes. This soup can use leftover pancakes straight from the freezer, they reheat AWESOME. Just pour boiling broth over the pancake noodles. People (in general) don’t often have the energy to make pancakes everyday for breakfast, so why not double the recipe while you’re at it and have this soup for dinner too!
German potato salad is so much lighter than its American sister, and way tastier. The secret to its depth of flavor is peeling and slicing the potatoes while still hot so it’ll soak up the dressing easier. My version takes several short cuts, so you can have yummy German potato salad in half the time.