Oktoberfest Recipe: Spätzle, Weißwurst und Germknödel selbst machen | Living & Erasing

See you later – after this Oktoberfest is ready for you to come! Von Obatzda and Brezel bis Germknödel with Vanilla Sauce.

It is so good: The greatest Volksfest der Weltöffnet seine Tore auf der Münchner Theresienwiese.

Thank you for your Oktoberfest support and support, BILD has the best recipe for typical Bavarian Schmankerl.

Obazda nach bayerischem Rezept

It is a delicious Camembert specialty from Bavaria, which is not alone on any brotseit. This creamy cheese dip is served in Brezeln in southern Germany and is on the Octoberfest Anyway, in the beer garden it is perfect for enjoying fresh beer.

About this Bayerische Spezialität nachzukochen, braucht man Next:

• 500 grams Camembert
• 100 g Butter – Zimmertemperatur
• 1 little swan
• 1 tsp Kümmel
• 2 tsp Paprika powder gemstone
• Salty
• Pfeffer
• White beer

1. Camembert grob zerkleinern and in a large Schüssel geben. Weiche Butter contains and both with Gabel zerdrücken. A nor creamier Konsistenz can make a mistake with the cleaning.

2. Zwiebel sehr fein hacken und unterrühren. Den Dip with Kümmel, Paprikapulver, Salz en Pfeffer abschmecken.

3. A Schuss Witbier is added, an obazda is ready to cook.

Who is the man Münchner Weißwurst?

In Bavaria It is quickly a ritual for the white sausage, it becomes delicious when it is in Essen itself. The white sausage can be cooked well, you will see that you cook it. Did you buy the right Weißwurst?

1. Add the water to a medium-sized pot of soup.

2. Look at the top of the herd and empty If the white sausage looks like it, the intestine is not damaged.

3. Weld the white powder for 10 to 12 minutes to warm up the water. Währenddessen können Sie den süßen Senf, de Brezeln and possibly a kühles Weißbeer prepared. A Schluck for the Koch is a natural experience.

4. Place the white sausage in a well-heated terrine in the south and serve it soft. Cold can harm the white sausage: it loses its flavor and the top becomes too hot.

Recipe for Cheese Spätzle with Zwiebeln

Cheese Spätzle is a classic herb dish, without faith in Austria. If you do not think back to the Zwiebeln fehlen – it is a Muss, for example on the Alm or at the Oktoberfest. Was braucht man alles voor Käse-Spätzle mit Zwiebeln?

For 4 servings:

• 500 g Dinkel flour (type 630)
• 1 tbsp sunflower oil
• 250 ml water
• 4 tsp Sea salt
• 6 Organic Eggs
• 3 medium sized pigs
• 300 g fresh Allgäuer Emmentaler

Eier, Mehl, Öl and Salz zähflüssigen Teig verrühren and bedarf with it wasseränzen. Salzwasser aufkochen and the Teig portionsweise with a Schaber ins Wasser schaben.

The Spätzle is fertile, as the Oberfläche steepen – a little near Klößen. Empty the water is es, the teig in more portions zuhalten, um the spaetzle warmzuhalten.

Mix with fresh cheese and die Zwiebeln in thin Ringe schneiden and golden braun braten. Optionally with Schnittlauch bestreuen. Good appetite!

Recipe for Germ Knödel with Vanillesoße

Germknödel is a traditional Bavarian and Austrian specialty. This cold sore is best filled and dampened with the inflammatory mechanism. Servier is mixed with warmer, melted butter or vanilla sauce, best with pudding and mohn.

Here is an easy recipe for Germ Knödel with Vanilla Soße

• 125 ml milk
• 15 grams of Hefe
• 40 g Zucker (fine)
• 250 g Wheat flour Type 405
• 1 Price(s) Salt
• Action
• 1 packet of vanilla sugar
• 1 egg (room temperature)
• 100 grams of butter
• 4 TL leafy greens
• 4 EL Mohn (mixed)
• 2 tbsp Puderzucker
• 500 ml vanilla syrup

1. Heat mild lukewarm. Hefe, Zucker und 2 EL Mehl einrühren und 15 Minuten gehen welden. Restliches Mehl, Salz, Vanillezucker, Egg and 40 g butter are prepared and glazed Teig chained. The Teig-zugedeckt een Stunde gehen lassen.

2. Teig in 4 Stücke teilen, flach drücken, je 1 TL Pflaumenmus in de Mitte geben en zu Kugeln formen. Take care of each other Brett 15 minutes of welding, after all.

3, Dämpfeinsatz leicht fetten. Moisten the washer in a large amount of water until the food is cooked, soak the moisture and the gingerbread (portions) for approx. 15 minutes.

4. Butter schmelzen. Mohn and Puderzucker mischen. Jeden Germknödel with Butter covered, with the Mohn-Puderzucker-Mischung bestreuen and with Vanillesoße-servieren.