For the coleslaw:
- 1 green cabbage, cored and sliced
- ¼ red cabbage, sliced
- 1 small carrot, grated
- ½ fuji apple, diced
- ½ red bell pepper, diced
- 4 ounces sauerkraut
- Pinch of salt and pepper
- ½ cup mayonnaise
- 2 ounces apple cider vinegar
- 2 ounces sugar
- 2 ounces honey
For the pizza:
- Oil, for searing
- One 3-5 pound pork loin
- 1 tablespoon salt
- 1 bottle German-style beer, preferably St. Pauli Girl
- 2 apples, diced thickly
- 3 potatoes, diced thickly
- 1 carrot, sliced thickly
- 1 cup brown sugar
- 1 cup jägermeister
- One 12-16 ounce store-bought pizza dough
- 3 ounces mozzarella cheese, sliced
- 1-2 white rose potatoes, sliced paper-thin
- 3 ounces muenster cheese, sliced into small triangles
- Day-old pretzel, shaved, for garnish
For the coleslaw:
In a bowl, combine the cabbages, carrot, apple, bell pepper, and sauerkraut. Season with the salt and pepper. In a separate bowl, mix the mayonnaise, vinegar, sugar, and honey. Whisk until smooth, and combine with the ingredients in the other bowl. Refrigerate for 2 hours.
For the pizza:
Preheat the oven to 400 degrees.
Heat a medium-size roasting pot over high heat. Coat the pan generously with oil. Season the pork with salt; sear pork on all sides. Add the beer, apples, potatoes, and carrot to the pot. Fill the pot with water until the water level is just 1 inch below the top. Remove from heat and carefully place the pot in the oven. Roast the pork for 2 hours, or until ready.* After 2 hours, carefully remove the pot from the oven, add the brown sugar over the top, and place back in the oven. Roast for 20 more minutes.
Carefully remove the pot from the oven. Remove the pork loin from the pot and set aside to cool. (Keep the oven on since you'll be using it later.) Reduce the roasting liquid to a heavy glaze. Set aside. In a small saucepan, reduce the jägermeister to a glaze. Set aside.
Once the pork has cooled, shred the meat using two forks. Then, in a sauté pan, toss the pork with jägermeister over low heat.
Turn the oven up to 500 degrees. If your oven has a convection feature, activate it.
Toss and stretch the dough into a 12-inch circle. Top with the mozzarella cheese and white rose potatoes.
Place the pizza in the oven on the rack or on a pizza stone. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.) Bake for about 5 minutes. Carefully remove the pizza from the oven, and pour the pork roast reduction over the pizza. Scatter the slices of pork over the top. Place the pizza back in the oven, and bake the pizza for another 5-7 minutes or until the crust is crisp and a deep golden brown and the cheese is golden.
Remove from the oven, and cut into 6 slices. Top each slice with coleslaw, slices of munster cheese, a light drizzle of jägermeister reduction, and garnish with the pretzel.
Our favorite German recipes for creating hearty and comforting German dishes at home. You don’t have to wait for Oktoberfest, but we have a great selection of Oktoberfest food too!
Try your hand at making Homemade Bratwurst or Traditional German Schnitzel. Don’t forget the sides like German Potato Salad and Spatzle! And, there’s always room for German desserts like Speculaas cookies and German Apple Cake!
Travel to Germany for dinner tonight!
Beer and Pizza Pairings Perfect for Sunday Football
Beer and pizza: Those two words go together as swimmingly as peanut butter and jelly. And why wouldn’t they? Hot, crunchy crust, tangy tomato, salty cheese…that combination on its own is enough to induce sweaty palms of anticipation the minute a pie enters the room. Add on a cold glass of brew to wash it down and and you’ve got the makings of a meal that just can’t go wrong.
Platonic-Ideal Pies The Best Frozen Pizzas You Can Order Online You could list a hundred reasons why beer and pizza are a match made in heaven. From a flavor profile, the differing yet balanced levels of malts, yeasts, and hops in most beers work harmoniously with a malty crust and rich variety of flavors and aromas that come with each bite. The fact that there are virtually endless ways of topping pizza means that different beers can complement or elevate certain flavors profiles in your slice. There’s also the shared emotional aspect of this pairing: pizza, like beer, can be fancy or casual. It’s the perfect choice to kick back and enjoy during a long session with friends. For any description you can find to describe pizza, you could replace with the word “beer” and it still makes sense. Beer is the ying to pizza’s yang.
As perfect as beer and pizza are on their own, if you were to add one more element to turn this dynamic duo into a trifecta it would most certainly be football. And as the weather cools down and football season kicks off, many Americans will find themselves consuming an inordinate amount of beer and pizza each Sunday, culminating, of course, in the Super Bowl . It then begs the question: what to drink? Sure, while your typical mass-produced American-style lager will do, the growing popularity of craft beer and availability of different styles has changed the landscape dramatically. This means that there’s a better-than-average chance that when you get to your friend’s Sunday Funday football party and pop open the cooler, you might find a widely distributed IPA, a smoked Polish wheat from the neighborhood microbrewery, and a jalapeño saison someone home-brewed the month before. So which one do you pick that will satisfy your taste buds and complement your pizza? Or what if you’re not at that party but want to expand your beer horizons while screaming at the refs from the comfort of your own couch? How do you stare down the long aisles of craft brew in your local liquor store and trust that you’re not going to make an epic mistake?
Lucky for you, I’ve got your guide to pairing beer and pizza for any given football Sunday . While everyone’s tastes are individual, you generally can’t go wrong with the below suggestions. So kick back, call your local delivery guy (or make one from scratch with the following recipes), and pop open one of these brews that will be sure to make your taste buds sing…even as you’re grumbling at your quarterback for getting sacked.
Cheese is easy, you could say. It’s like the blank slate of pizza. You can go light or pile it on heavy, such as in this recipe for extra cheese. You might argue that it’s what lagers are made for, and you wouldn’t be wrong. There are so many options that could work, but the trick is to make sure you’re not overpowering the pizza nor allowing the beer to get lost in the salty-sweet-acidic combo of tomato sauce and cheese. A perfect choice is a blonde ale: similar to a lager, it’s a mellow style that holds up to the pizza nicely by balancing out the sugar and fat. It won’t lose its flavor or zing with a mouthful of sauce and cheese. Blonde a bit too boring for you? Go for a brown ale. The nuttiness of the brown complements the salt of the cheese and the toasted flavor of the crust. Get the Cheese Pizza recipe.
Bratwurst Sliders with Beer Cheese and Beer Braised Onions
These Bratwurst Sliders are loaded up little sandwiches that pack a lot of flavor (and beer) into small servings. Don’t forget the beer cheese (which is surprisingly easy to make) or the beer braised onions, which are rich and caramelized, if you really want to do it right. Bonus points if you make the pretzel rolls from scratch!
Behold, the food of my people: pretzels and beer.
It’s almost spring, which means there are plenty of birdies singing sweet songs in the trees, budding and blooming flowers, and the beginning of sunny days sneaking into the week. All things that I’m absolutely loving at the moment.
However, it also means that we’re about half a year away from Oktoberfest and football season, so my food timing is kinda questionable right now. But I’m on one of my kicks here you know how I get.
It all started when I heard that there’s going to be a craft beer and pretzel festival in the city next month. Be still my beating heart, right?!
Obviously the festival isn’t far away, but considering the fact that my brain has been overloaded with visions of glasses of golden ale and knotted, salted snacks, I’ve been struggling. Instead of continuing to count down the days, I decided to take matters into my own hands and revisit an oldie but goodie: Bratwurst Sliders with Beer Cheese and Beer Braised Onions.
You might have noticed that I recently updated my Pretzel Roll recipe from way-back-when– this time, baking them together so that they connect as potential slider buns. And you know I’m not one to squander that sort of freshly-baked opportunity, so I sliced those babies open and filled ’em to the brim with all sorts of beer-y foods.
What can I say? I’m a woman who knows what she wants.
(It’s beer. All up in my food. And to wash it all down with.)
These Bratwurst Sliders make the perfect party food, game day snack, or hold-you-over-until-a-pretzel-festival dish. Because let’s be real here, there’s no bad time for a loaded up pretzel bun sandwich. No matter what brings you to make these Bratwurst Sliders, just be sure to remember to snap a picture and put it on Instagram with the tag #hostthetoast to show them off. That way I can check them out and drool over yours!
For what looks like it could be a complicated dish, bierocks are quite simple to make. The most time consuming part is the time it takes for the bread dough to rise, and that&rsquos all hands-off time.
We make use of this time to make the filling, which is just a simple sauteed mixture of beef, cabbage, and seasonings.
Once your dough is risen and ready, you simply divide it into eight portions and roll each into a ball. These balls get flattened a bit, so you can add the filling and create a pocket.
The important part is making sure the dough gets pinched tightly closed around the filling.
You don&rsquot want any filling to spill out before you take a bite!
German Beer Pizza - Recipes
Flammkuchen, literally "Flaming Cake", is one of Germany's favorite Fast Foods. A savory flan or tart enjoyed everywhere from restaurants and cafes to beer gardens and Strausswirtschaften, a temporary bar selling new homegrown wine. "Flammkuchen mit Speck" is served "meal-sized" and perhaps on a wooden board, or by the piece as an "on the go" snack from street and market stands.
As well as baked in old fashioned ovens at festive celebrations, seasonal markets like Weihnachtmaerkte, Germany's Christmas markets, or beer festivals.
Although it looks a bit like a type of thin pizza this is not how it tastes, and is one of those traditional German dishes that are well worth trying by anyone visiting the country.
Its origins are in Alsace, a region that has been a part of Germany several times over the last centuries but is now one of France's smallest states, lying along the west bank of the Upper River Rhine and bordering present day Germany and Switzerland. In Alsace also it is known as "Flaming Cake", Tarte Flambe.
In the seventeenth century Alsace was seized by French kings Germany reclaimed the territory following the 1870 Franco-Prussian war France took it again at the end of WWI 1940 saw it in German hands following their invasion of the country and it was finally "liberated" and returned to France by U.S. troops in 1944.
The story behind Flammkuchen, or Flammenkuchen, goes back to the days of wood fired bread ovens when Alsace bakers used leftover dough as a "trial run". Gauging the oven's temperature before loading it with the bread for that day.
Thinly rolled out dough was placed in the center of an oven and if this was the correct heat it baked in less than two minutes, however if the temperature was too high the dough would burn or catch fire becoming "Flaming Cake".
Flammkuchen crust is a pizza style dough that has been rolled until it is wafer thin, so it will bake to a crisp texture similar to a cracker, and you can easily use any good quality ready made pizza dough, your own favorite pizza dough recipe or failing that one for a bread dough.
It just must be really thin, and as pizza dough "bubbles" as it cooks this adds that "extra something" to the finished baked good. Here is a traditional and authentic German recipe.
Ingredients for the crust makes 1 lb
400 grams all purpose flour (0.88 pound, 3.20 cups)
1 tsp salt
10 gram fresh yeast (1/4 cube of fresh yeast)
2 Tablespoons oil
2.1/3 to 3 dl warm water (1 to 1.1/4 cups)
Mix flour and salt
Combine yeast with some of the warm water, add to flour with the water and oil and mix thoroughly. Knead to a soft dough.
Cover the dough and leave at room temperature to rise until it has doubled in size.
Cut the dough in two equal portions and roll it on enough flour to two wafer thin rectangle pieces.
Traditionally Flammkuchen is baked as a rectangle and cut into rectangles to serve, but it is of course just as easy to make a round Flammkuchen and serve in slices.
Place the pieces on baking trays (as the dough is thin and fragile it might be easier to roll it directly on floured baking paper and pull with the baking paper onto the baking tray).
Fork the dough
Preheat the oven to 400F.
Now for the interesting part, the topping
A Flammkuchen traditionally comes in two versions, Sweet and Savory, although the Alsace version with bacon or ham and onion is the most popular.
There are many seasonal varieties, and ingredients can be added at will: wild mushrooms, rocket, cheese, salmon for example. Or vegetarian choices such as goats cheese and olives, feta with chili peppers.
With Flammkuchen, the only limits are to your imagination, but whatever the topping the "sauce" that covers the base is basically the same.
In Germany the main ingredients are Creme fraiche, which is used in kitchens all over Europe and similar to sour cream but with a higher fat content and less "sour", and another German favorite Quark, a soft, unripened cheese with the texture of sour cream.
(Creme fraiche can be made at home by adding two tablespoons of cultured buttermilk or sour cream to one cup of heavy cream, cover with plastic wrap and allowing it to stand for 12 to 24 hours at room temperature until the bacterial cultures act on the cream.)
A mixture of the same quantity of ricotta cheese and full fat sour cream can easily be substituted for the Creme fraiche or Quark and works well.
Ingredients for the Basic Sauce
6 oz, 3/4 cup ricotta cheese
6 oz, 3/4 cup full fat sour cream
1 egg yolk
Ground Nutmeg and Salt to taste
Mix thoroughly until smooth.
The classic Alsace Flammkuchen topping
1 tbsp olive oil
2 red (if possible) onions, thinly sliced and separated into rings
1/4 tsp ground black pepper
12 oz smokey bacon, chopped or thin slices of Black Forest type ham torn into smallish pieces
Heat oil and fry onions in skillet until softened and beginning to caramelize, about 7 to 10 minutes.
Chop the bacon, or tear the ham
Add black pepper to sauce and stir through
Spread the sauce mixture over the base leaving a half inch rim. Lightly turn up edge of dough.
Place the caramelized onions evenly over sauce. Sprinkle the chopped bacon or ham, which will shrink during the cooking, over the onions.
Season with additional salt and pepper
Bake in the oven for about 10 to 12 minutes or until crust turns golden and the edges of the onions are browning. It is a good idea to keep an eye on the Flammkuchen because it turns from "browning" to "burnt" quickly.
Decorate with a little chopped parsley or chives and serve at once.
Savoury Flammkuchen is often served on a wooden platter, then rolled up and eaten with the hands, accompanied by a green or cucumber salad, chilled Rose, red or white wine, apple wine or beer, and in the autumn Federweisser.
Sweet Flammkuchen can be topped with sliced sour apples, pears or blueberries sprinkled with a mixture of brown sugar and cinnamon and baked. This is served as it comes out of the oven, or perhaps with the addition of a little warmed alcohol, such as Calvados or rum, and flambéed.
Traditional Flammenkuchen, Flaming Cake, a simple and delicious regional German dish.
Flammkuchen oven at a Christmas market, Photograph Usien via de.Wikipedia, Flammkuchenteig by Fernand, Traditional Alsace topping on Flammkuchen, Photograph Dennis - courtesy rezeptewiki.org
Content copyright © 2021 by Francine A. McKenna. All rights reserved.
This content was written by Francine A. McKenna. If you wish to use this content in any manner, you need written permission. Contact Francine A. McKenna for details.
Quick Beer-Crust Pizza
Beer adds just a hint of fragrance and flavor to this quick pizza dough.
- 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups (245g) semolina flour
- 1 tablespoon Pizza Dough Flavor, optional
- 2 teaspoons instant yeast
- 1 teaspoon baking powder
- 1 1/2 teaspoons (9g) salt
- 2 tablespoons (25g) olive oil
- 1 1/2 cups (340g) room-temperature beer
*Substitute unbleached all-purpose flour if you don't have semolina.
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all of the dough ingredients — by hand, mixer or bread machine — until you've made a smooth, soft dough.
Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.
Preheat the oven to 450°F with the pizza stone (if you're using one) on a lower rack.
Divide the dough in half. Shape each half into a 10" to 12" round.
Perfect your technique
Quick Beer Pizza Crust
Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet. For thin to medium crust, bake the pizzas immediately. For thicker crust, let them rise for 30 to 60 minutes.
Transfer the pizzas, parchment and all, to the baking stone. Or place the pans in the oven.
Bake for 5 minutes. Remove from the oven, top as desired, and bake for an additional 15 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
Remove from the oven, and serve hot.
Tips from our Bakers
Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.
To freeze partially baked pizza crust: Bake the crust on the lower oven rack until it looks and feels set and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thin-crust pizza about 10 to 12 minutes for medium thickness and 12 to 14 minutes for thick-crust pizza. Remove from the oven, cool to room temperature, wrap well, and freeze for up to 3 months. When you're ready to bake pizza, remove the crust from the freezer and allow it to thaw, loosely wrapped, at room temperature. Top and bake in a preheated 450°F oven until the crust is golden brown and the toppings fully cooked.
Bratwurst Pizza Recipe
Bratwurst Pizza Ingredients:
- 1 package Klement's Smoked Bratwurst sliced
- 16 oz fresh pizza dough
- 8oz Mozzarella cheese
- 1 small onion, sliced
- 1 small green bell pepper, sliced
- 1 small red bell pepper, sliced
- 2 cups pizza sauce
- Yellow mustard
Tips and Trick for How to make Obatzda
- If you can’t have alcohol you can omit the beer or use a non-alcoholic beer.
- Instead of wheat beer, you can also use any other German beer.
- Using your hands works best to mix the ingredients together.
- Take out all the ingredients from the fridge half an hour before starting to make this recipe. Cut the butter into small cubes, it will come faster to room temperature. Using room temperature ingredients makes it easier to mix everything together.
- To make my beer cheese dip easily spreadable even after sitting in the fridge overnight I add a spreadable cheese like Laughing Cow Cheese to the camembert cheese. A common problem with Obatzda, made only with cheese and butter, is that it gets quite firm in the fridge. Don’t use cream cheese instead of spreadable cheese wedges. The cream cheese flavor is not the right choice for this dip.
- Add the sliced onions just before serving this way you can store the cheese dip longer.
- Serve this beer cheese dip with pretzels, pretzel bread, or a rustic sourdough bread. My Bavarian Pretzels are perfect to make with this recipe!
- This recipe is perfect for your Oktoberfest party but also makes a great addition to every holiday appetizer buffet!
German Soft Pretzels (Laugenbrezel)
Oktoberfest is here, which means that we need a really yummy soft pretzel recipe to go with all the beer we are planning on drinking, right?
If that applies to you, you’re lucky, my friend! Because these German Soft Pretzels, or Laugenbrezel (if you wanna sound fancy and impress your friends), are so delicious that you might even forget to drink the beer.
Oktoberfest is the world’s largest beer festival. It is held annually in Munich and it lasts 16 days! (Holy Beer!)
More than 6 million people from all over the world attend the festival, which usually happens from mid September to the first weekend in October.
The first Oktoberfest took place from Oct 12-17 in 1810 to celebrate the marriage of Bavarian Crown Prince Ludwig to Princess Therese von Sachsen-Hildburghausen. The five day celebration toasted the royal couple and ended with a horse race in the town square. Since that first celebration, festivities were held every year to commemorate the royal marriage. By 1896, the first beer tents were erected, featuring beverages from local Munich breweries to celebrate the regional drink.
Nowadays, several other cities across the world also hold Oktoberfest celebrations, modeled after the original event. I mean, because who doesn’t wanna drink a ton of beer and eat delicious German food?
Take pretzels, for example.
These dark brown, crispy (yet soft inside), salty little guys are the perfect sidekick for an ice cold beer! Add a side of honey mustard or butter and I’m in heaven.
There are several accounts on the origin of pretzels. Some credit them to European monks, others say it was invented in a monastery in South France and there’s even those who believe it is a variation of a Greek ring bread. However, the Laugenbrezel – the German version of pretzels – is credited to the Bavarians. Legend says that on the morning of February 11, 1839, Anton Nepomuk Pfanenbrenner, the baker for the Munich Royal Café, while preparing some sweet pretzels for his guests, accidentally used the Natronlauge (which is the sodium hydroxide solution that they used to clean the bakery countertops) to brush the pretzels instead of sugar-water. He decided to bake the pretzels anyway and was impressed with the unique brown crust, soft center and delicious taste. *major drool*
As you’ll notice in the recipe below, I chose to not do the Natronlauge because of safety. Honestly, I even ordered the stuff from Amazon, but ended up calling them to cancel because not only I am VERY accident prone, I couldn’t possibly sleep peacefully knowing that I posted something on my blog that could get someone hurt.
But do not fret! A baking soda solution is a fine substitute and you won’t risk hurting yourself.
“But, do I really need to do the boiling in baking soda solution step?”
Yes, please! Do not skip it! That step only takes a few minutes and it’s what makes these pretzels out of this world good!
The alkali solution made with baking soda and water (plus beer and brown sugar for extra flavor), is what causes the pretzel to “puff” and get all soft and nice inside. It also gives them their distinctive flavor and dark brown color.
If you skip this part, your pretzel will have a different flavor and texture. Quite frankly, it won’t be a pretzel!
Also, do try to use the Barley malt syrup because it adds this amazing subtle yet complex flavor that is so characteristic to pretzels! (If you cannot get your hands on one, substitute for brown sugar).
As for the Pretzel salt, you can find it on Amazon. Or you can just substitute it for kosher salt!
Now, pass me that honey mustard cause I just took 12 pretzels out of the oven and I can’t possibly wait any longer to devour them.