Best 6 Bavarian Wiener Supper Recipes

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**Bavarian Wiener Supper: A Culinary Journey Through Bavaria**

Indulge in the culinary delights of Bavaria with our Bavarian Wiener Supper, a feast that celebrates the region's rich culinary heritage. From the classic Weißwurst and süßßer Senf to the hearty Schweinebraten and Knödel, this supper promises an authentic Bavarian experience. Discover the secrets behind the perfect Weißwurst, prepared with a blend of veal, pork, and spices, and served with a side of sweet mustard. Learn the art of making Schweinebraten, a succulent pork roast cooked to perfection and accompanied by flavorful gravy and Knödel, a type of bread dumpling. And for a sweet ending, whip up a batch of Dampfnudeln, fluffy steamed dumplings served with a generous dusting of powdered sugar. Embark on this culinary adventure and savor the taste of Bavaria in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)



Authentic German Schnitzel (Schweineschnitzel) image

Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants!

Provided by Kimberly Killebrew

Categories     Main Course

Time 16m

Number Of Ingredients 6

4 boneless pork steaks or chops, (to make Austrian Wienerschnitzel use thin veal cutlets)
salt and freshly ground black pepper
1/2 cup all-purpose flour combined with 1 teaspoon salt
2 large eggs, lightly beaten
3/4 cup plain breadcrumbs
Oil for frying (use a neutral-tasting oil with a high smoke point)

Steps:

  • Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
  • Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
  • Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
  • Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
  • Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
  • Be sure to also try the popular Jägerschnitzel version!

Nutrition Facts : Calories 376 kcal, Carbohydrate 26 g, Protein 35 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 171 mg, Sodium 244 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

WIENERSCHNITZEL



Wienerschnitzel image

This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

Provided by Loves2CookinMN

Categories     World Cuisine Recipes     European     German

Time 1h30m

Yield 4

Number Of Ingredients 12

1 ½ pounds veal cutlets
½ cup all-purpose flour
3 tablespoons grated Parmesan cheese
2 eggs
1 teaspoon minced parsley
½ teaspoon salt
¼ teaspoon pepper
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
6 tablespoons butter
4 slices lemon

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.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 33.7 g, Cholesterol 229.6 mg, Fat 29.1 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 15.5 g, Sodium 781.7 mg, Sugar 2.4 g

WIENER SCHNITZEL



Wiener Schnitzel image

Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.

Provided by Carolin

Categories     World Cuisine Recipes     European     Austrian

Time 35m

Yield 8

Number Of Ingredients 7

2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
⅛ cup oil for frying

Steps:

  • Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
  • Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 51 g, Cholesterol 168.7 mg, Fat 12.4 g, Fiber 2.9 g, Protein 27.4 g, SaturatedFat 3.5 g, Sodium 479.1 mg, Sugar 3.6 g

BAVARIAN WIENER SUPPER



Bavarian Wiener Supper image

This great family meal also goes over well at potluck suppers. This dish is always scraped clean and I'm asked for the recipe, which my daughter received from a friend.-Helen Kendig, Lawrenceburg, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 9

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
1 jar (16 ounces) sauerkraut, rinsed and well drained
1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
1 teaspoon caraway seeds
4 cups cubed cooked potatoes
1/4 cup soft bread crumbs
1 tablespoon butter, melted
1/4 teaspoon paprika

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.

Nutrition Facts : Calories 411 calories, Fat 32g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 1324mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

WIENER SCHNITZEL



Wiener Schnitzel image

You may chill the veal for 30 minutes after coating it if desired, making the recipe more convenient while preparing other foods. -Emma West, Leoma, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 veal cutlets (4 ounces each)
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 cup all-purpose flour
2 eggs, lightly beaten
3/4 cup dry bread crumbs
1/4 cup butter
4 lemon slices

Steps:

  • Sprinkle veal with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat veal with flour, then dip in eggs and coat with crumbs., In a large skillet over medium heat, cook veal in butter for 2-3 minutes on each side or until no longer pink. Serve with lemon.

Nutrition Facts : Calories 453 calories, Fat 26g fat (12g saturated fat), Cholesterol 209mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

WEINERS BAVARIAN



WEINERS BAVARIAN image

I DON'T KNOW HOW LONG I'VE HAD THIS RECIPE, SEEMS LIKE FOREVER...I GOT IT AT A LOCAL GROCERY STORE, YEARS AGO... I DON'T PARTICULARILY CARE FOR SAUERKRAUT, BUT THIS RECIPE IS VERY GOOD...

Provided by Loretta Jasper

Categories     Other Main Dishes

Time 35m

Number Of Ingredients 8

1 lb german brand weiners, cut into fourths
1 lb can or jar of sauerkraut, drained
1/2 tsp caraway seeds
1 small onion, chopped
3 oz white wine
2 Tbsp ,brown sugar, firmly packed
2 Tbsp butter
salt and pepper to taste

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...

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the soup will be. Look for fresh, flavorful vegetables, and high-quality meat or sausage.
  • Brown the meat or sausage before adding it to the soup: This will help to develop its flavor and give the soup a richer color.
  • Use a variety of vegetables: This will give the soup more flavor and texture. Some good choices include carrots, celery, onions, potatoes, and cabbage.
  • Add some herbs and spices: This will help to brighten the flavor of the soup. Some good choices include bay leaves, thyme, rosemary, and black pepper.
  • Don't overcook the vegetables: They should be tender, but still have a little bit of crunch.
  • Serve the soup with a dollop of sour cream or crème fraîche: This will add a rich, creamy flavor to the soup.

Conclusion:

Bavarian wiener supper is a hearty, flavorful soup that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a delicious and comforting meal, give Bavarian wiener supper a try.

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