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Recipes with The Wiener sausage (Bavarian sausage)

Lunch Tomato ketchup Eggs Margarine ...

The margarine is melted in the milk for low heat. The yeast is chopped into the melted margarine, the maximum must be 25 degrees. Eggs and sugar are added. The flour comes in a little while and the dough is kneaded well and set for 30 minutes. After r


Lunch Eggs Tomato ketchup Salt ...

The yeast is stirred in the lukewarm milk or water. Then add salt and sugar and melted margarine. Finally the flour. The dough is well kneaded. The dough is divided into 4 equal lumps (about 250 g. Per lump) divided into 8 parts, rolled out and the sausage


Lunch Brushing Milk Eggs ...

Mix flour, baking soda and salt. Pour the butter into pieces into the flour with a knife. Finally, crumble with your fingers to make it almost like grated cheese. Mix the milk and knead the dough easily and quickly. Rolled out on a message-typed table. Split i


Lunch Salt Sugar Milk ...

Lightly dough the dough and allow it to adhere approx. 1 hour. Roll the dough to a pancake and brush the dough with mustard and ketchup. Divide the cake into 8 equal pieces and roll the sausages in like a horn. Brush with coiled egg or egg white. Bake


Lunch Coarse salt Sugar Milk ...

Melt the butter in a saucepan and add the milk. Pour the mixture into a bowl and stir the yeast out. Add the remaining ingredients (hold a little flour). Beat the dough well together. Cover the bowl with, for example, a lid and style the dough to raise a loose


Mains Curry Pepper Salt ...

Cook and pil the potatoes. Cut the potatoes into slices and sausages cut into thick slices. The sausages are browned in the fat, then pick them up. The potatoes are browned in the remaining fat. Reheat the sausages, add coarse onions, milk, spices and tom


Mains Chives, fresh Salt Tomato puree ...

Bulbs are shaken golden in margarine. Peeled, grounded potatoes are added. Broth and tomato puree poured over. The potatoes darken under the lid over low heat approx. 15 min. Thick slices of sausages are mixed in and heated through. Add the dish with


Lunch Eggs Salt The Wiener sausage (Bavarian sausage) ...

Melt the margarine and pour the milk in and warm up to the mix is the writer's warm. Stir the yeast in the warm milk mixture and add salt writer's eggs and most of the flour. Knead the dough until it is soft and supple with the necessary flour. Let dejet ra