non-vegetariannut-free
german_american
Pork Hock, Sauerkraut, Potato Dumplings and Beer Gravy
Crispy Pork Hock, gut-friendly sauerkraut, and potato dumplings – a soul-satisfying, hearty feast!
75 min
2696 cal
132gProtein
221gCarbs
141gFat
4Recipes
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Tangy, protein-packed fish salad with wholesome bread – a refreshing, energy-giving lunch!
A classic German-American *Heringssalat*, this vibrant and creamy salad is a delightful medley of textures and flavors. Tangy pickled herring, earthy beets, tender potatoes, and crisp apple are brought together in a savory dressing, creating a perfect make-ahead dish for brunch, lunch, or festive gatherings.
Serving size: 1.5 cups
A classic dark rye bread with a rich, slightly sweet flavor from molasses and cocoa. This dense, hearty loaf has a chewy crust and a soft interior, perfect for deli sandwiches or toasted with butter.
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Tangy, protein-packed fish salad with wholesome bread – a refreshing, energy-giving lunch!
This german_american dish is perfect for lunch. With 810.78 calories and 26.67g of protein per serving, it's a muscle-gain option for your meal plan.
Place the whole, unpeeled potatoes in a medium pot. Add 6 cups of water and 1 tbsp of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain the potatoes and set them aside to cool completely.
While the potatoes are cooling, prepare the remaining salad ingredients. Drain the pickled herring well and cut it into bite-sized pieces (about 1/2-inch). Dice the cooked beets, apple, red onion, and dill pickles to a similar size.
In a large mixing bowl, combine the chopped herring, diced beets, apple, red onion, and dill pickles. Set aside.
In a separate small bowl, prepare the dressing. Whisk together the sour cream, mayonnaise, Dijon mustard, white vinegar, sugar, 1/2 tsp salt, and black pepper until the mixture is smooth and creamy.
Once the potatoes are completely cool, peel them and dice into 1/2-inch cubes. Add the diced potatoes to the large bowl with the herring mixture.
Pour the prepared dressing over the salad ingredients. Using a rubber spatula, gently fold everything together until evenly coated. Be careful not to mash the potatoes or beets.
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling period is crucial for the flavors to meld and deepen.
Before serving, give the salad a gentle stir. Taste and adjust seasoning if necessary. Garnish generously with fresh chopped dill and serve cold.
Serving size: 2 slices
Activate the Yeast: In a small bowl, combine the warm water, molasses, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy.
Combine Dry Ingredients: In the bowl of a stand mixer or a large mixing bowl, whisk together the bread flour, dark rye flour, cocoa powder, salt, and caraway seeds (if using).
Form the Dough: Pour the foamy yeast mixture and the vegetable oil into the dry ingredients. Using a dough hook on low speed (or a wooden spoon), mix until a shaggy, sticky dough forms.
Knead the Dough: Increase the mixer speed to medium-low and knead for 8-10 minutes. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10-12 minutes. The dough should become smooth and elastic but will remain slightly tacky.
First Rise: Place the dough in a lightly oiled bowl, turning it once to coat the top. Cover with plastic wrap or a damp cloth. Let it rise in a warm, draft-free place for 90 minutes, or until it has doubled in size.
Shape and Second Rise: Gently punch down the risen dough. On a clean surface, shape it into a round boule or an oval loaf. Place the loaf on a baking sheet dusted with cornmeal. Cover loosely and let it rise for another 45-60 minutes, until puffy.
Preheat Oven: About 20 minutes before baking, preheat your oven to 375°F (190°C). Place a shallow pan filled with hot water on the bottom rack to create steam.
Bake the Bread: Bake for 35-40 minutes. The bread is done when the crust is dark and firm, and it sounds hollow when tapped on the bottom. For perfect results, an instant-read thermometer inserted into the center should read 190-200°F (88-93°C).
Cool Completely: Transfer the loaf to a wire rack and let it cool completely, for at least 2 hours, before slicing. This step is crucial for the crumb to set properly and prevent a gummy texture.