Best 6 Schwenk Recipes
**Schwenk: A Culinary Journey Through German Sausage Varieties**
Schwenk is a flavorful and versatile German dish that showcases the diverse range of sausages produced in the country. Made with tender, juicy sausages grilled to perfection and served with a variety of accompaniments, Schwenk offers a delightful fusion of textures and flavors. From the classic Bratwurst to the unique Blutwurst, each sausage variety adds its own distinct character to the dish. Paired with mouthwatering sides like tangy sauerkraut, crispy potato pancakes, and refreshing salads, Schwenk embodies the culinary traditions of Germany. Whether you're a sausage enthusiast or simply seeking a hearty and satisfying meal, embark on a culinary journey with our comprehensive guide to Schwenk and discover the delectable recipes within.
**Recipes featured in the article:**
* **Bratwurst Schwenk:** This classic recipe features grilled Bratwurst sausages, complemented by tangy sauerkraut, crispy potato pancakes, and a drizzle of mustard.
* **Blutwurst Schwenk:** For a unique twist, try this recipe using Blutwurst, a traditional German blood sausage. The rich, savory flavor of the Blutwurst pairs perfectly with caramelized onions, sautéed apples, and a dollop of grainy mustard.
* **Weißwurst Schwenk:** Indulge in the delicate flavors of Weißwurst, a white sausage typically served with sweet mustard, pretzels, and a refreshing radish salad.
* **Currywurst Schwenk:** Experience the iconic flavors of Berlin with this recipe for Currywurst Schwenk. Grilled Bratwurst sausages are smothered in a rich, flavorful curry sauce, topped with curry powder and served with a side of fries.
* **Nürnberger Rostbratwurst Schwenk:** These small, flavorful sausages are grilled to perfection and served with sauerkraut, mashed potatoes, and a sprinkle of caraway seeds.
* **Thüringer Rostbratwurst Schwenk:** Hailing from the Thuringia region, these juicy sausages are grilled over a wood fire and served with tangy sauerkraut, crispy potato dumplings, and a dollop of horseradish.
GERMAN SCHWENKBRATEN
This was a family favorite when we were stationed in Germany with the Air Force. They are delicious with potato salad, a baguette, or crusty rolls. Hope you enjoy!
Provided by Kimberly McCutcheon-Seabolt
Categories World Cuisine Recipes European German
Time P1DT35m
Yield 8
Number Of Ingredients 12
Steps:
- Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
- Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
- Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.
- Preheat grill for medium heat.
- Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.
Nutrition Facts : Calories 648.9 calories, Carbohydrate 16.3 g, Cholesterol 110.3 mg, Fat 47.6 g, Fiber 4.1 g, Protein 38.5 g, SaturatedFat 11.6 g, Sodium 109 mg, Sugar 6.1 g
GERMAN SCHWENKBRATEN (PORK STEAK BARBECUE) RECIPE
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Steps:
- Gather the ingredients.
- If you cannot find pork steaks already cut, buy a whole pork shoulder roast (or similar roast), debone it , and cut the meat crosswise, 1/2 to 3/4 inches thick to make steaks.
- Mix the oil with the garlic , mustard and the rest of the spices in a large bowl.
- Add the steaks and the onions and turn to coat.
- Layer all the meat and the onions in the bowl, cover with plastic wrap or foil and refrigerate for 8 to 24 hours, mixing a few times to redistribute the oil.
- Place schnitzel (without onions) in a single layer over direct heat, salt (a little) and grill for 8 to 10 minutes per side.
Nutrition Facts : Calories 809 kcal, Carbohydrate 6 g, Cholesterol 180 mg, Fiber 1 g, Protein 48 g, SaturatedFat 17 g, Sodium 172 mg, Sugar 2 g, Fat 66 g, ServingSize 8 servings, UnsaturatedFat 0 g
SCHWEINESCHNITZEL OR WIENERSCHNITZEL (GERMAN PORK OR VEAL CUTLETS)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Cooked egg noodles, spaetzle/dumplings or boiled potatoes, for serving (see Cook's Note)
- Using a mallet and slow, even strokes down and away or towards the body, pound meat to 1/8- to 1/4-inch thick. (Parchment paper or plastic wrap can help control the strokes and guard the meat, optional.)
- Season the thin cutlets lightly with salt, pepper and white pepper and granulated onion or rub in freshly grated onion.
- Set up a breading station in 3 shallow metal pans or dishes: Flour seasoned with a little salt; eggs and milk whisked together with Dijon mustard; breadcrumbs seasoned with a little salt, freshly grated nutmeg, lemon zest.
- Coat meat in flour, shake off excess, coat in egg, drain excess, then press and evenly coat in breadcrumbs.
- Place a large, wide skillet over medium to medium-high heat on the stovetop and place a baking sheet lined with a wire rack alongside it for transferring cooked cutlets. Add about 3 tablespoons of oil, 3 turns of the pan, enough to coat to skillet, and when it ripples and is hot, add the cutlets.
- Cook the cutlets in 1 or 2 batches to avoid crowding pan, turning once, until deeply golden, 4 to 5 minutes turning once, in 1 or 2 batches to avoid crowding pan. RRemove to a wire rack-lined baking sheet.
- Serve schnitzel with lemon wedges, capers, dill and Cucumber Salad or cornichons, egg noodles, spaetzle or boiled or steamed potatoes with butter, parsley and chives.
- Whisk up dressing and toss with cucumbers and dill.
SCHWENK
Make and share this Schwenk recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time P4DT10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- After pounding the steaks marinate for 24-48 hours turning a few times.
- Grill for 10 minutes on each side and serve on hard rolls with mustard and salad.
MARINIERTER SCHWENKBRATEN (MARINATED PORK STEAKS)
This German pork steak is marinated for at least 24 hours and grilled over a wood fire. It was developed in Saarland, southwest Germany. Recipe: germanfood.about.com Photo: www.kuechengoetter.de
Provided by Ellen Bales
Categories Steaks and Chops
Time 40m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, mix the oil with the garlic, mustard and the rest of the spices. Add the steaks and the onions and turn to coat.
- 2. Layer all the meat and the onions in the bowl, cover with plastic wrap or foil and refrigerate for 8 - 24 hours, mixing a few times to redistribute the oil.
- 3. Remove meat from the refrigerator about 1/2 hour before grilling, to take the chill off. Place pork (without onions) in a single layer over direct heat, salt a little and grill for 8-10 minutes on each side.
- 4. Serve with potato salad, dandelion salad, beer, and grilled vegetables.
SCHWENKBRATEN
Make and share this Schwenkbraten recipe from Food.com.
Provided by Lavender Lynn
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
- Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
- Remove pork from marinade and allow to come to room temperature as you preheat the grill.
- Wrap the onions separately with foil to create a pouch. Discard marinade.
- Preheat grill for medium heat.
- Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.
Nutrition Facts : Calories 640.2, Fat 41.2, SaturatedFat 8.2, Cholesterol 129.3, Sodium 430.6, Carbohydrate 16.9, Fiber 3.3, Sugar 6.2, Protein 50.3
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
- Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Whenever possible, use fresh, seasonal produce and high-quality meats and seafood.
- Don't overcrowd the pan: When cooking meat or vegetables in a pan, make sure you don't overcrowd it. This will prevent the food from cooking evenly and will make it more likely to stick.
- Use a heavy-bottomed pan: A heavy-bottomed pan will help to distribute heat evenly and prevent hot spots. This is especially important for dishes that require a lot of stirring or shaking, such as risotto or stir-fries.
- Season your food well: Don't be afraid to season your food with salt and pepper. Salt helps to enhance the flavor of the food, while pepper adds a bit of spice. You can also add other spices and herbs to taste.
- Don't overcook your food: Overcooked food is tough, dry, and flavorless. Cook your food until it is just cooked through, but not a moment longer.
Conclusion:
Schwenk dishes are a delicious and versatile way to enjoy a variety of foods. With a little practice, you can easily master the technique and create your own delicious schwenk dishes. So next time you're looking for a quick and easy meal, give schwenk a try!
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