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Vienna Sausages Recipe - Yahoo Recipe Search
Food.comThis recipe is from a Spanish salad cookbook. I am posting some of the recipes because it uses ingredients in an unfamiliar way to me (USA). The recipe calls for "sausage", but the picture looks like Vienna sausages or cocktail franks or maybe Little Smokies, so that is how I am translating it (and anyway, my Colombian husband says it is Vienna sausages).Food.comMake this recipe along with red beans and some sweet plantains on the side. Yuuuuummm! From elboricua.comYummlyIf you have some stale bread in your pantry, you may be much closer to a delicious meal than you imagined. Mixed with a few basic ingredients, dry bread cubes can become knodel — traditional German bread dumplings. Sometimes called 'semmelknodel,' these dumplings are quick and easy to make. They're an inventive way to transform old bread into a warming side dish, or the base of a hearty a main course. Dry bread cubes are simply moistened with milk and eggs, and flavored with minced onion, fresh parsley, and some black pepper. This mixture is formed into balls, and simmered until fluffy. Knodels are particularly popular in Bavaria. They're an ideal accompaniment to traditional dishes like jägerschnitzel or rouladen. They're also in popular in Austria, in the Tyrol region especially, but you'll also find them in the most elegant restaurants of Vienna. The northern Italians even have a version of knodel, also in the Tyrol region. These are classic winter comfort food. In Germany and elsewhere, they are both a childhood favorite and a sophisticated, satisfying staple. Although hearty and satisfying, the ideal knodel are also light and fluffy. These tasty Bavarian dumplings are not at all tricky to make. But a few simple tricks will ensure great results. ## Tips And Tricks For Easy Knodel Preparation And Perfect Results _Start with dry bread:_ Knodel originated as a clever way to use up dry bread rolls so stale bread is the best base for light knodel -- they'll soak up a mixture of milk and egg. If you don't have stale bread, you can do what German cooks do: cut the bread into small cubes and toast them in the oven on a low temperature, much like croutons. Be careful to not let the bread cubes get too dark, but lightly browned bread cubes can give your dumplings a nice toasty flavor. _Use your judgement:_ While this knodel recipe provides the quantity of bread, milk, and eggs you need to make it, knodel recipes are flexible and forgiving and because all bread types are different, you may need a little more or a little less bread. Some bread is very airy and absorbent and can soak up lots of liquid. Other bread may be denser and need less liquid. What you are looking for is a mixture that will hold together nicely and form a smooth ball. If your mixture is too wet, the bread dumplings will fall apart as they simmer. If it's too dry, the dumplings may turn out to be dense and heavy. If you aren't sure you have the right consistency, go ahead and cook a test dumpling. If it falls apart in the water, you need to add a little more bread to help the mixture hold together. If the fully cooked dumpling is too heavy, you can loosen up the mixture with some extra milk. _Use a light hand:_ The key to making feather-light dumplings is a light touch. You don't need any special equipment to make knodel - just a large bowl and your hands. Mix the dough only until it comes together. Some of the bread cubes will remain intact, giving the finished dumplings a little texture. _Get your hands wet:_ Knodel dough can stick to your hands. Before you begin to shape the dumplings, make sure your hands are completely free of any traces of dough. Then get your hands nice and wet. This makes forming the balls much easier. You may need to periodically rinse your hands as you make the dumplings. _Smooth surface:_ Knodel dough is delicate. You want the dumplings to hold together as they simmer, so make sure the surface of your dumplings is absolutely smooth. Be careful not to leave any cracks or openings for water to seep into the dumpling and break it apart. This also ensures that your dumplings look great on the plate. _Simmer, don't boil:_ Easy does it with knodel, every step of the way. Just as you mix the dough gently, and form the dumplings smoothly, you'll want to cook them gently, too. A full rolling boil may break the fragile knodel apart. Before you start to cook, let the water boil to make sure it's hot enough. But then lower the temperature and wait for the bubbles to subside. Slide your knodel into gently simmering water, not boiling water. _Give them room:_ Knodel expand as they cook. Use a large pot to give your dumplings room to swell up and to cook evenly. Fill the pot about three-fourths full. The water temperature will lower as you add the dumplings and deep water will keep its heat better. But you also want to leave enough room for the dumplings. ## Versatile Dumplings There are many knodel recipes to suit every occasion and every taste. And you can easily customize your favorite recipe. For example, although most dumpling recipes call for white bread, you can use whatever bread you like, or even a mixture of breads, to make your bread dumplings distinctive. Most classic German knodel are served as a neutral side dish flavored with some onion and fresh parsley and little else. Semmelknodel can also be added to your favorite chicken soup to give classic American chicken and dumplings a German twist. You can also add meat to them -- some Austrian knodel recipes call for bacon or sausage for a dish that needs little more that melted butter to make it delicious. These simple bread dumplings can also turn a salad into main course fare, like in this recipe for Beet and Knodel Salad that takes its inspiration from traditional German cuisine. In this sweet and tangy salad, the boiled beets are tossed in a light honey mustard sauce. The savory bread dumpings, made with gruyere cheese for added flavor and texture, make an ideal accompaniment. Serve this German-style Beet and Knodel Salad on its own, or pair it with grilled meat.YummlyEmbutido Recipe (filipino Style Pork Meat Loaf) With Ground Pork, Egg, Flour, Breadcrumbs, Carrot, Onion, Green Bell Pepper, Sweet Pickle Relish, Tomato Sauce, Raisins, Salt, Pepper, Vienna Sausage, Hard Boiled EggsFood and WineWolfgang Puck of Spago may be the ultimate L.A. chef, but he grew up in Vienna, and the food there is one of his touchstones. These sausages, called Wiener Würstchen, are a favorite from his childhood. He splits the dogs, fills them with cheese and wraps them in bacon. Once they've been roasted, he serves them on a bun with a spicy horseradish mustard. Although they may seem over the top, they're irresistible. Great Comfort Food RecipesTaste of HomeFeed a crowd with this authentic arroz con gandules recipe, which was handed down to me from my mom. It's a staple with the familia at all our gatherings. —Evelyn Robles, Oak Creek, WisconsinYummlyA barbecue is complete with this classic,creamy fusilli pasta salad with mayonnaise dressing and blue cheese salad dressing and some add-ons like diced cheddar cheese, smoked chicken viennas, cherry tomatoes etc. This homemade Pasta Salad Recipe is perfect for any occasion. I wanted my pasta salad with mayo to have a lot of twist, yet each ingredient to be in minimal in order not to take away the taste of every add-ons.YummlyTurkey steaks are an economical choice for family dinners as well as entertaining, and they are also lean so they benefit from having a boost of flavor, as in this recipe. Here they are cut into pieces, seasoned, and topped wtih sliced vienna sausages (yep, the ones from a can) and also sliced mushrooms (also from a can). Then on goes the cream and mozzarella. When it emerges from the oven, it's all melted and golden brown on top. Delicious.Jun 6, 2022 · However, Vienna sausages take on an entirely different, much more exciting flavor when used in recipes. That means that even if you aren’t a fan of Vienna sausages, there are probably still some recipes on this list that you’ll enjoy. 1. Pigs in a Blanket. Pigs in a blanket are always fun, no matter how young or old you are.
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- Arroz Con Salchichas (Sausages And Rice) The classic Cuban or Puerto Rican dish, Arroz con Salchichas, is yellow rice with Vienna sausage. This flavorful Cuban staple is ready in less than thirty minutes and served as a side dish or main course.
- Bacon-Wrapped Brown Sugar Sausage. These slightly savory and sweet classic cocktail smokies are wrapped in smoky bacon and coated with a spicy brown sugar rub.
- Embutido. “Embutido” means sausage in Spanish. Pork Embutido is a festive mixture of canned ham, corned beef, and other shelf-stable meats wrapped around slices of eggs and Vienna sausage.
- Filipino-Style Spaghetti. Filipino-style spaghetti is made with banana catsup and Vienna sausage. It is not your ordinary pasta dish but delicious, meaty, perfectly sweet, savory, and cheesy that makes an ultimate midday snack or main dish.
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Heat the sausages in the microwave for 1-2 minutes for a quick option. This is super fast and simple. Pop open the can and pour the sausages and broth into a microwave-safe bowl. Put them in the microwave and set the timer for 1-2 minutes.[1] X Research source Some microwaves are stronger than others, so you might need to adjust the time 5-10 seconds either way to get the sausages just the ...Warm the sausages on the stove for a few minutes, if you prefer. If you don’t like to use the microwave, no worries. This method is also really fast and easy. Place a small saucepan on the stove and turn the burner to medium-high heat. Open the can and pour in the sausages and broth. Allow them to cook until the broth is gently bubbling.[2] X Research source There’s no need to boil the ...Fry the sausages in a pan if you like them a little crispy. Vienna sausages don’t have casings that will get super crispy, but you can still fry them up to add a little texture. Place a small skillet on the stovetop and heat it over medium-high heat. Open the can and use a fork to pull the sausages out of the broth. Place the sausages in the pan and let them cook for 3-4 minutes.[3] X ...Vienna sausages have a long shelf-life, so they’re a great pantry staple to keep on hand. Thanks Helpful 0 Not Helpful 0- 113.4K
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- American
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- Sausage Soup. Take a leaf from Czechoslovakia’s book with a delicious sausage soup. While this calls for frankfurters, your standard supermarket Vienna sausages will work very well as a fantastic ingredient here.
- Korean Army Stew. Korean Army Stew – also called Budae Jiggae – is Korea’s answer to Chinese hot pot. This is a thick, spicy stew made by cooking various ingredients right on the table in front of you.
- Vienna Sausage Casserole. Casseroles are the ultimate family meal. How do I know? Because casserole recipes stretch back as far as the eye can see! This Vienna sausage variation hails from the 1970s.
- Glazed Cocktail Sausages. One of the powers of cans of Vienna sausages over traditional sausage is how quickly you can use them to whip up party food worthy of a crowd.
Ingredients for your Frankfurter. Variant 1: This is how they were made traditionally. 60 % beef shoulder or neck (600 g) 20 % pork shoulder (200 g) 20 % pork back fat (200 g) Variant 2: Pork Vienna sausages. 50 % pork shoulder (500 g) 30 % pork cheeks (300 g) 20 % back bacon (200 g) Variant 3: Frankfurter sausages. 40 % lean pork (400 g)
1. Vienna Nachos. Vienna sausages are incredibly versatile, but did you know that you can even include them in your nachos?! If you haven’t tried this recipe yet, you’re definitely missing out! This recipe is bursting with flavors from ingredients such as Vienna sausage, pico de gallo, and Jalapeno beans.
Jan 4, 2021 · If you’re wondering what to make with Vienna sausage, wonder no more! From pigs in a blanket to nachos to pancakes, these delectable Vienna sausage recipes are tasty enough to hook you at your first mouthful.
