"taken in the evening. A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a ""Jause"", and a more substantial version akin to a British ""ploughman's lunch"" is called a ""Brettljause"" after the wooden board on which it is traditionally served. The most popular meats in Austria are beef, pork, chicken, turkey and goose. The prominent Wiener Schnitzel is traditionally made of veal. Pork in particular is used extensively, with many dishes using offal and parts such as the snout and trotters. Austrian butchers use a number of special cuts of"
"be scooped from the pan with a spoon and poured onto the meat. The Schnitzel is cooked after it turns golden yellow or brown. The dish is traditionally served in Austria with ""Kopfsalat"" (lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions), potato salad, cucumber salad, or parsley potatoes. Currently it is also served with rice, french fries or roasted potatoes. It is common to serve it with a slice of lemon, to give the bread crumbs more taste, and a sprig of parsley. ""It has however become common in Northern Germany to serve it with"
"and mutton were eaten because cattle were seldom bred. In contemporary Argentina, where steak consumption is very high, steak is a significant part of the national cuisine and the barbecue asado has the status of a national dish. In Austria, the national dish is Wiener Schnitzel, which is a type of steak made from veal. Advice on butchery and recipes for American black bear steak and chops is provided by US governments. Many types of beefsteak exist. The more tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole. Less tender cuts"
"Vienna sausage A Vienna sausage (; Viennese/Austrian German: ""Frankfurter Würstel"" or ""Würstl""; Swiss German ""Wienerli""; Swabian: ""Wienerle"" or ""Saitenwurst"") is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low temperature smoking. The word ""Wiener"" means ""Viennese"" in German. In Austria the term ""Wiener"" is uncommon for this food item, which instead is usually called Frankfurter Würstl. The ingredients, preparation, size and taste can vary widely by both manufacturer and region of sale. In some European countries, cooked and often smoked wiener sausages bought fresh from supermarkets, delicatessens and butcher"
"less perishable due to the crust formed by frying. In the Palatinate, Leberknödel are often served with sauerkraut and mashed potatoes. In Bavaria and Austria they are usually served in soup as ""Leberknödelsuppe"" (Liver dumpling soup). Leberknödel Leberknödel is a traditional dish of German, Austrian and Czech cuisines. Leberknödel are usually composed of beef liver, though in the German Palatinate region pork is used instead. The meat is ground and mixed with bread, eggs, parsley and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio. Using 2 moistened tablespoons, the"
"every restaurant that serves Viennese cuisine and can be eaten hot or cold. The traditional 'Wiener Schnitzel' though is a cutlet of veal. Other examples of Viennese cuisine include ""Tafelspitz"" (very lean boiled beef), which is traditionally served with ""Geröstete Erdäpfel"" (boiled potatoes mashed with a fork and subsequently fried) and horseradish sauce, ""Apfelkren"" (a mixture of horseradish, cream and apple) and ""Schnittlauchsauce"" (a chives sauce made with mayonnaise and stale bread). Vienna has a long tradition of producing cakes and desserts. These include ""Apfelstrudel"" (hot apple strudel), ""Milchrahmstrudel"" (milk-cream strudel), ""Palatschinken"" (sweet pancakes), and ""Knödel"" (dumplings) often filled with"
"Leberknödel Leberknödel is a traditional dish of German, Austrian and Czech cuisines. Leberknödel are usually composed of beef liver, though in the German Palatinate region pork is used instead. The meat is ground and mixed with bread, eggs, parsley and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio. Using 2 moistened tablespoons, the batter is formed into dumplings and boiled in beef broth or fried in lard. Due to their looser consistency, the boiled dumplings are meant to be eaten fresh after preparation, although the fried variant are somewhat"
"cooking. They are available plain (in a gelatin, similar to aspic) or with a variety of flavorings, such as smoke, chili or barbecue sauces. Vienna sausage consumption peaked in the 1940s to 1970s, but has declined since then. Vienna sausage A Vienna sausage (; Viennese/Austrian German: ""Frankfurter Würstel"" or ""Würstl""; Swiss German ""Wienerli""; Swabian: ""Wienerle"" or ""Saitenwurst"") is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low temperature smoking. The word ""Wiener"" means ""Viennese"" in German. In Austria the term ""Wiener"" is uncommon for this food item, which instead"
"meat, including ""Tafelspitz"" (beef), and ""Fledermaus"" (pork). Fledermaus (German for ""bat"") is a cut of pork from the ham bone which resembles the winged animal. It is described as ""very juicy, somewhat fatty, and crossed by tendons""; the latter fact makes it suitable for steaming, braising or frying after tenderization in a marinade. Austrian cuisine has many different sausages, like ""Frankfurter"", ""Krainer Wurst"" from Carniola (Krain), ""Debreziner"" (originating from Debrecen in Hungary), or ""Burenwurst"", ""Blunzn"" made out of pig-blood and ""Grüne Würstl"" – green sausages. Green means raw in this context – the sausages are air dried and are consumed"
"Zürcher Geschnetzeltes Zürcher Geschnetzeltes (German for ""sliced meat Zurich style"", ""Züri-Gschnätzlets"" in Zürich German, émincé de veau zurichoise in French) is a Swiss dish from the Zurich region. The first mention of Zürcher Geschnetzeltes is in a cookbook from 1947. That recipe describes the ingredients as sliced veal strips, white wine, cream, and demiglace. Contemporary recipes additionally call for sliced veal kidney and mushrooms. The veal and kidney are cut into small thin strips. The meat is sautéed quickly in a very hot pan with a little butter and a bit of chopped onion. Then the meat is taken out"
"originates. Alternatively, a similar cut of beef from a young ox, properly hung, with firm white fat (not yellow). The fat can be left on to prevent the meat from becoming dry. Austrian butchers gave almost every muscle of beef a separate name. The hind leg alone is parted into 16 cuts: there is for example the ""Hüferscherzl, Hüferschwanzl, Nuss, Wadlstutzen, Gschnatter, Schwarzes Scherzl, Weißes Scherzl, Dünnes Kügerl, Schalblattel"" (also called ""Fledermaus""). Tafelspitz Tafelspitz (German ""Tafelspitz"", literally meaning ""tip (of meat) for the table"") is boiled veal or beef in broth, served with a mix of minced apples and horseradish."
"to be prepared with a boneless cutlet and lemon juice often replaces butter as a final garnish. One popular variation called the ""oreggia d'elefant"", ""orecchio d'elefante"" (""the elephant ear"") uses a thinner but larger cut of boneless meat. In Milan, the dish dates to at least 1134, where it is mentioned at a banquet for the canon of Milan's St. Ambrogio Cathedral. Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which were breaded and fried. The dish resembles the Austrian dish, Wiener Schnitzel, which originated in Austria around the"
"most usually pork neck or loin but sometimes also beef is marinated in a mixture of onions, salt and pepper for several hours. The meat is then roasted over an open beech log fire and served with potatoes and grated radish or seasoned cabbage. This is carried out in a similar manner to Schwenker, on a large grill resembling a wheel hanging down above the fire. The wheel is rotated slowly over the fire to ensure even cooking. Swinging grills and the aforementioned cuts are gaining popularity. If it's true that the Germans brought it from Brazil, it's also true"
"dietary kashrut laws, which do not allow pork to be used. Additionally, clarified butter, the preferred cooking fat for Austrian ""Wiener Schnitzel"", is impermissible for kosher use, as it is a dairy product forbidden from use with meat; vegetable oils are therefore preferred. Before frying, the schnitzel is coated with a mixture of beaten eggs and bread crumbs, sometimes spiced with paprika or sesame seeds. The Israeli schnitzel is usually served with mashed potatoes, French fries, rice, or pasta, accompanied by ketchup, hummus, or vegetable salad. The schnitzel tradition was brought to Israel by Ashkenazi Jews coming from Europe, among"
"Tafelspitz Tafelspitz (German ""Tafelspitz"", literally meaning ""tip (of meat) for the table"") is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, ""His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes."" Tafelspitz is"
"usually require long periods of preparation. The meat is usually marinated for days, in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temperatures, typically—depending on size—for two to three hours. The most popular side dishes are potatoes and cabbage variations. The Austrian version of this dish is called Stelze [ˈʃtɛl.tsə] or in dialect Stötzn/Stelzn ['ʃtœˑ.tsṇ]. It is usually marinated or pre-boiled in a caraway seed and garlic brine, roasted until the skin is crisp, and served with mustard, horseradish, and pickled chili peppers. The Bavarian version is classically served with potato dumplings"
"of being the only kind of cooking named after a city. The variety of ingredients sold on the Naschmarkt might lead to the thought of a broadly varied cooking culture. In fact, dishes heavily depending on meat make up typical Viennese cuisine: Wiener schnitzel (veal coated in breadcrumbs and fried), Tafelspitz (boiled beef), Beuschel (a ragout containing veal lungs and heart), and Selchfleisch (smoked meat) with sauerkraut and dumplings are typical of its cooking. Some sweet Viennese dishes include Apfelstrudel (strudel pastry filled with apples), Millirahmstrudel (milk-cream strudel), Kaiserschmarrn (shredded pancakes served with fruit compotes), and Sachertorte (cake of two"
"of the pan and kept warm. White wine is added to the same pan with cream and demiglace and reduced into a sauce. The meat is added to the hot but not boiling reduction. Sliced mushrooms are added. Finally, the dish is garnished with pepper, salt, paprika powder and lemon juice. It is typically served with rösti but is widely enjoyed with spätzle, tagliatelle, rice, or mashed potatoes. Zürcher Geschnetzeltes Zürcher Geschnetzeltes (German for ""sliced meat Zurich style"", ""Züri-Gschnätzlets"" in Zürich German, émincé de veau zurichoise in French) is a Swiss dish from the Zurich region. The first mention of"
"distinction of being the only kind of cooking named after a city. The variety of ingredients sold on the Naschmarkt might lead to the thought of a broadly varied cooking culture. In fact, dishes heavily depending on meat make up typical Viennese cuisine: Wiener schnitzel (veal coated in breadcrumbs and fried), Tafelspitz (boiled beef), Beuschel (a ragout containing veal lungs and heart), and Selchfleisch (smoked meat) with sauerkraut and dumplings are typical of its cooking. Some sweet Viennese dishes include Apfelstrudel (strudel pastry filled with apples), Millirahmstrudel (milk-cream strudel), Kaiserschmarrn (shredded pancakes served with fruit compotes), and Sachertorte (cake of"
"Knipp Knipp (in the Hanover area: ""Calenberger Pfannenschlag"") is a type of sausage made by mixing meat with grains (""Grützwurst"") related to ""Pinkel"" which comes from the Bremen and Lower Saxony regions of Germany. ""Knipp"" is made from oat groats, pork head, pork belly, pork rind, liver and broth and seasoned with salt, allspice and pepper. ""Knipp"" is usually sold in roughly long and thick sausages as a ""Stange"" (""stick"") or ""Rolle"" (""roll""). The smoked sausage is sold and consumed having been roasted, either just with bread, or with roast or boiled potatoes and gherkins, sweet and sour pumpkin, apple"
"and red cabbage, or with sauerkraut and potatoes. Schweinshaxe Schweinshaxe (), in German cuisine, is a roasted ham hock (or “pork knuckle”). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn [ˈʃvaɪns.haksn̩] or Sauhax(n) [ˈsaohaks(n̩)]. A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled. Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed which made inexpensive cuts of meat delicious (see,"
"is the typical Christmas Eve supper in the southern half of Baden. In Switzerland it is also cured and smoked but served with beans or sauerkraut. There it is very common as a Christmas dish. Schäufele Schäufele (also ""Schäuferle"", ""Schüfeli"", ""Schäuferla"" or ""Schäufelchen"") is a traditional dish from the south of Germany. It is made from the pig's shoulder meat, which gives the dish its name, ""Schäufele"", or the pig's scapula. Depending on region the recipe for the dish differs a bit: In Franconia the meat, the pork rind and the bone are scratched in a criss-cross pattern, seasoned with"
"not pressed, though. On September 25, 2010, Switzerland's finance minister Hans-Rudolf Merz, reading in parliament a nearly incomprehensible text which had been prepared by bureaucrats, started giggling uncontrollably when he reached a mention of Bündnerfleisch. Bündnerfleisch Bündnerfleisch, also known as Bindenfleisch or Viande des Grisons, is an air-dried meat that is produced in the canton of Graubünden, Switzerland. The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs. The initial curing process,"
"Euro 2008 which saw a Spanish 1–0 victory over Germany. Tennis tournament Vienna Open also takes place in the city since 1974. The matches are played in the Wiener Stadthalle. The Neu Donau, which was formed after the Donauinsel was created is free of river traffic and has been referred to as an ""autobahn for swimmers"" due to its use by the public for commuting. Vienna is well known for ""Wiener Schnitzel"", a cutlet of veal ""(Kalbsschnitzel)"" or pork ""(Schweinsschnitzel)"" that is pounded flat, coated in flour, egg and breadcrumbs, and fried in clarified butter. It is available in almost"
"widely available, but do not play an important role. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria. Several cooking methods used to soften tough cuts have evolved into national specialties, including ""Sauerbraten"" (sour roast), involving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days. A long tradition of sausage-making exists in Germany; more than 1,500 different types of sausage () are made. Most ""Wurst"" is made with natural casings of pork, sheep or lamb intestines. Among the most popular and most common are ""Bratwurst"","
"Schweinshaxe Schweinshaxe (), in German cuisine, is a roasted ham hock (or “pork knuckle”). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn [ˈʃvaɪns.haksn̩] or Sauhax(n) [ˈsaohaks(n̩)]. A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled. Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed which made inexpensive cuts of meat delicious (see, for beef, the popular Sauerbraten). Such inexpensive cuts"
"Schäufele Schäufele (also ""Schäuferle"", ""Schüfeli"", ""Schäuferla"" or ""Schäufelchen"") is a traditional dish from the south of Germany. It is made from the pig's shoulder meat, which gives the dish its name, ""Schäufele"", or the pig's scapula. Depending on region the recipe for the dish differs a bit: In Franconia the meat, the pork rind and the bone are scratched in a criss-cross pattern, seasoned with salt, pepper and caraway and put in a casserole dish with diced root vegetables and onions where it is doused with beer and roasted in the oven for about two or three hours. The roast"
"finely minced pork, beef, or sometimes veal, is used in production. Most of the meat comes from the upper part from around the shoulder. In addition to salt and pepper, caraway, marjoram, and garlic are used. The specific spice mixtures can vary according to traditional recipes or regional tastes. At least 51% of the ingredients must come from the state of Thuringia. These ingredients are blended together and filled into a pig or sheep intestine. Thuringian sausages are distinguished from the dozens of unique types of German wursts by the distinctive spices (which includes marjoram) and their low fat content"
"boiled. Bacon in Austria is called ""Speck"", bacon can be smoked, raw, salted, spiced etc. Bacon is used in many traditional recipes as a salty spice. ""Leberkäse"" is a loaf of corned beef, pork and bacon, it does not contain either liver or cheese despite the name. ""Vanillerostbraten"" is a beef dish prepared with lots of garlic. Austria has an old hunting tradition since there are many woods across the country. In the Autumn season many restaurants in Austria traditionally offer game on their menu along with seasonal vegetables and fruits like pumpkins from Styria. Usual game are: The German"
"with Bergkäse or Emmental cheese, optionally with both. In Vorarlberg two different cheese varieties are dominating, so in Montafon the cooks use Montafon sour cheese and in Bregenz Forest they use Bergkäse and Räßkäse, a local hard cheese. Side dishes in Vorarlberg are ""butter and yellowly tarnished onion rings"". Diversities are found with Limburger, Weisslacker or Vorarlberger Bergkäse. A variation of käsespätzle are so called ""Kasnocken"" or ""Kasnockn"" coming from Salzburg and Obersteiermark, both parts of Austria. These are fried in a pan. Grated cheese and spätzle, freshly scraped from a board, are mixed together and will be heated in"
"are called ""Wiener Würstchen"" (Vienna sausages) in Germany. In Austria, Vienna sausages are called ""Frankfurter Würstl"" as they allegedly were brought to Vienna by Johann Georg Lahner (1772–1845), a butcher trained in Frankfurt, who in 1805 began to produce sausages from a mixture of pork and beef. Frankfurter Würstchen A Frankfurter Würstchen (German for Frankfurt sausage) is a thin parboiled sausage made of pure pork in a casing of sheep's intestine. The special taste is acquired by a special method of low temperature smoking. For consumption, Frankfurters are not cooked; they are only heated in hot water for about eight"
"apples and white wine are added in popular variations. Traditionally it is served warm, with pork (e.g. ""eisbein"", ""schweinshaxe"", ""Kassler"") or sausages (smoked or fried sausages, ""Frankfurter Würstchen"", Vienna sausages, black pudding), accompanied typically by roasted or steamed potatoes or dumplings (""knödel"" or ""schupfnudel""). Similar recipes are common in other Central European cuisines. The Czech national dish ""vepřo knedlo zelo"" consists of roast pork with ""knedliky"" and sauerkraut. In France, sauerkraut is the main ingredient of the Alsatian meal ""choucroute garnie"" (French for ""dressed sauerkraut""), sauerkraut with sausages (Strasbourg sausages, smoked Morteau or Montbéliard sausages), charcuterie (bacon, ham, etc.), and"
"usually made of ground pork and spices, the ""Wiener"" (Viennese), which may be pork or beef and is smoked and fully cooked in a water bath, and ""Blutwurst"" (blood sausage) or ""Schwarzwurst"" (black sausage) made from blood (often of pigs or geese). Thousands of types of cold cuts also are available. There are many regional specialties, such as the ""Münchner Weißwurst"" (Munich white sausage) popular in Bavaria or the ""Currywurst"" (depending on region, either a steamed pork sausage or a version of the ""Bratwurst"", sliced and spiced with curry ketchup) popular in the metropolitan areas of Berlin, Hamburg and the"