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Learn how to make German-style hot links from scratch with this step-by-step recipe. Juicy, spicy, and perfect for savoy cabbage or grilling. Introduction Hot links aren’t just an American classic—they have a perfectly spiced German cousin! Making hot links from scratch might sound intimidating, but with the right technique, you can create juicy, perfectly bound […]
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Focaccia might be over 9000 years old, but the method still works because it’s based on physics, fermentation, and a generous amount of olive oil. This is traditional Focaccia Genovese — airy crumb, crisp bottom, deeply golden crust — made using a high hydration dough and the stretch-and-fold method instead of kneading. No mixer. No […]
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Bavarian stuffed cabbage rolls, known in Germany as Kohlrouladen or Krautwickel, is classic German comfort food built for cold weather, tight budgets, and deep flavor. Savoy cabbage leaves are wrapped around a juicy meat filling, browned, and slowly braised before being finished with a rich, homemade gravy. This is the kind of food designed to […]
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READ MOREGerman Kochschinken is a classic cooked ham you can’t buy in most American grocery stores. It’s mild, pork-forward, sliceable, and built on control rather than smoke or sugar. In an era of expensive meat and aggressively processed deli products, Kochschinken is worth reviving—not as nostalgia, but as a practical, science-backed DIY project. This guide walks […]
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READ MORETafelspitz is Austria’s quiet, confident answer to a problem most modern cooks still struggle with: what to do with lean, tough beef. This classic Viennese dish—served for generations in the Hofburg and famously favored by Emperor Franz Joseph I—takes a cut that most people overcook, dry out, or drown in sauce, and turns it into […]
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READ MOREMost people think of breakfast sausage as a crumbly, grey patty of regret. In Germany, we have a different word for that: unacceptable. If you want a breakfast that actually provides a reason to get out of bed at 6:00 AM, you need the Debreziner. Originating in Debrecen, Hungary, and perfected by German precision, this […]
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READ MOREWhat happens when German meat engineering collides with America’s favorite comfort food?You get Pizza Leberkäse — a savory, sliceable loaf that combines the fine emulsified texture of traditional Bavarian Leberkäse with classic pizza toppings like cheese, peppers, mushrooms, and cured meat. This is not a gimmick.It’s a technically sound, deeply flavorful variation that respects the […]
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READ MOREIn the years after World War II, German home cooks had to make the most out of what little they had. Meat was scarce and expensive, but families still craved hearty, satisfying meals. That’s when clever cooks started using fillers — ingredients that stretched precious meat while keeping it tender and flavorful. One of those […]
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READ MOREIf you love BBQ, you know that a good sauce can make all the difference. But most store-bought BBQ sauces are packed with sugar, corn syrup, and preservatives — and they often cost a lot for something you can make yourself in a fraction of the time. That’s why in this episode of “But Homemade”, […]
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READ MOREThis holiday season, skip the green bean casserole and make Apfelrotkohl — German red cabbage with apples. While green beans are shipped in from warmer climates, cabbage thrives right through winter. This dish is made entirely from fresh, affordable ingredients, can be prepared days ahead, and actually tastes better when reheated. It’s the perfect colorful […]