Welcome to this Autumn issue of Sausage and Kraut. Sorry it has been such a long time since I posted the last one!

I don't know about where you live but here in Bavaria we did not have such a great summer so I'm hoping that Autumn will be better. I love the season, the colour of the leaves, the glorious blue skies and above all the change in the foods we eat. In this issue we have German onion tart, a warming barley soup, noodle salad and ducat dumplings. I hope you enjoy the recipes.

The Oktoberfest is well under way, however, I confess I won't be going this year! Don't forget though, if you are having your own Oktoberfest please do write and tell me and our visitors about it.

Your Oktoberfest Recipes And Celebrations!

German Onion Tart - Zwiebelkuchen

To make the yeast dough:

0.4oz (10g) fresh yeast
about 1/4 cup (1/8 litre) lukewarm milk
1 cup (250g) wheat flour
2 1/2oz (60g) lard or clarified butter
pinch of salt, 1 egg

For the topping:
21bs (1kg) onions
3oz (80g) diced smoked bacon
2 1/2oz (60g) wheat flour
1/2 cup (1/4 litre) sour cream
3-4 eggs separated
pinch of salt, caraway seeds
small pats of butter

First of all crumble the yeast, stir with some milk and 2 tablespoons of flour. Sift the remaining flour into a bowl and make a small well in the middle. Fill with yeast mixture and sprinkle with a little flour.

The the dough rise in a warm place until the surface of the dough begins to crack. Now add all the other ingredients into the yeast mixture and knead until you have a smooth sticky free dough. Cover and let the dough rise until it is about double in size.

While you are waiting, make the topping. Chop the onion and fry with the bacon in melted fat until it is translucent. Blend the flour with the sour cream, mix in the egg yolks, salt, caraway seeds and onions (make sure they are cool) and lastly the fold in the stiff beaten egg whites.

Grease a baking dish, roll out the yeast dough, place in the dish, pulling up the edges slightly. Spread the onion mixture over the dough and put on small pats of butter.

Bake the onion tart in a pre-heated oven for about 35-40 minutes at 200-225 degrees C. Eat warm with a glass of cider!

Barley Soup

6 tablespoons pearl barley
5 cups (1 1/4 litre) of meat broth
1 tablespoon vinegar
1 egg, chopped chives and parsley

Wash the barley in lukewarm water. Bring the meat broth to the boil, add the barley and season with salt and pepper. Simmer slowly for about 3/4 hour. Season with vinegar and then sprinkle with the chopped herbs just before serving.

Noodle Pasta Salad

1/2lb (250g)noodles
1/2 cup (1/8 litre) of watered down vinegar
2 tablespoons vegetable oil
4 oz (100g) cooked diced ham
3 oz (80g) cheese, cut into strips
chopped chives

Boil the noodles in salt water until cooked. Chill them with cold water and drain. Mix the oil with the vinegar and pour over the noodles. Add the ham and cheese. Mix together and sprinkle the chopped chives over the top.

Ducat Dumplings

You will need:

3 oz (80g)butter
1/2 cup (1/8 litre) of heavy cream
1/2 cup (1/8 litre) of milk
5 tablespoons coarse grain sugar
5 tablespoons chopped nuts
butter

Heat the butter, cream, milk, nuts and sugar and stir well. Cut plum size dumplings from the prepared yeast dough using a tablespoon. Place them in the roasting pan close together and let them rise again briefly. Bake the dumplings in the oven for about 30 minutes until golden. Brush with some melted butter and serve with warm vanilla sauce.
Serve the ducat dumplings with coffee. You can also freeze them and enjoy them another time.

Well, that about wraps up this edition. Thanks for visiting my site and I hope you continue to enjoy my German recipes.

Sarah

PS I can't believe it's October already, time to start thinking about Christmas or not? Remember those delectable German Christmas Cookies? Yup, go straight to German Cookie Recipes For Christmas - Are You Ready To Start Baking?



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