Difference Between Bierschinken And Jagdwurst
Bierschinken, Jagdwurst & Bierwurst in Comparison – The Fine Differences Whether meaty Bierschinken, coarse Bierwurst, or the once hunted Jagdwurst: These three tasty sausage varieties are still ve...
Grill Rib Eye Steak Without Thermometer
Grilling Rib Eye Steak Without A Thermometer – Here's How Rib Eye Steaks are cut from the lean core of the rib-eye. Their characteristic feature is the so-called eye of the steak, which, with its h...
Pork Knuckle – Cured or Uncured?
Eisbein – Cured or Uncured? Eisbein is the front and rear shin of the pig, with the meat surrounded by a thick layer of fat. There are various recipes for its preparation, differing by region. In n...
Difference Between Haxe And Eisbein
Eisbein and Haxe – What’s the Difference? Haxe, Hachse, Eisbein, Hämmchen, Wädli, or Stelze - the pork knuckle has many names. This popular rustic dish is a staple in traditional German and Austria...
Freezing Thuringian Mett: Step-by-Step Guide Thuringia has a lot to offer. Besides cultural treasures like the Wartburg or the Kyffhäuser Monument and unique landscapes in the Thuringian Forest, th...
Gratinated Ragout Fin In The Microwave
Ragout Fin Gratinated In The Microwave The history of Ragout Fin or Ragufeng, as it is called in East Germany, possibly began around 1685 in Prussia. During the Thirty Years' War, about 6,000 Hugue...