Tag: Traditional Foods of Austria

Legendary Dishes | Tiroler Speckknödel (Tyrol bacon dumplings)

AUSTRIA
  • 300 ml milk, lukewarm
  • 300 g white bread
  • 150 g speck (smoked ham), diced small
  • 2 eggs
  • 100 g onions, chopped small
  • 3 tbsp white wheat flour (optional)
  • 1 tbsp parsley, chopped
  • 1 tsp black pepper
  • 1 tsp rapeseed oil
  • Nutmeg, large pinch
  • Salt, pinch

Whisk eggs into the milk, add bread, combine and leave to rest for 30 minutes until the bread has absorbed all the liquid.

Sweat the speck cubes with chopped onions in a little oil, season with salt, pepper and nutmeg. Allow to cool slightly and add to the dumpling bread. Fold in the parsley and if using the flour.

Using a tablespoon and with moist hands, shape into small dumplings.
Cook dumplings in salted water for about 15 minutes.

Remove to a plate with a slotted spoon, drain and serve the dumplings in hot meat soup sprinkled with chives or simply as a side dish.

Legendary Dishes | Tiroler Knödel (Tyrol dumplings)

AUSTRIA

There are several secrets for successful knödeln. Among these are the quality of a primary ingredient – breadcrumbs. Ideally, to follow tradition, you want to use crumbed bread from the small white rolls made in Austria and Germany known as brötchen and semmeln.

We use a combination of breadcrumbs from loaves made especially for their nutty crumbs and from the variety of plain white rolls made from either spelt or wheat.

  • 350 g breadcrumbs
  • 4 eggs
  • 200 ml milk
  • 120 g onion, chopped small
  • 100 g smoked bacon (speck)
  • 100 g smoked sausage (landjager)
  • 75 g flour
  • 30 g butter / oil
  • 1 tsp parsley, finely chopped
  • 5 g salt
  • Nutmeg, 10 gratings
  • Chives, finely chopped, for garnish

Whisk eggs into the milk, add to the breadcruumbs, soak for 30 minutes.

Sauté onions in butter or oil for 10 minutes, add bacon and sausage, fry gently for 5 minutes, add parsley, season with salt and nutmeg.

Work the meat mixture into the breadcrumb mixture. Sprinkle with flour, knead into a firm moist mixture. With moistened hands shape mixture into 8 dumplings.

Cook the dumplings in batches in salted water for 15 minutes.

Serve dumplings garnished with chives and warm apple sauce.

Close up of bacon and sausage dumpling

BRÖTCHEN | Handkaisersemmel AUSTRIA hand-made Emperor breads

Traditional made with semmelmehl, ground from the high protein wheat of the Pannonian region. With a mineral content of 700 this gluten-rich flour is used by bakers for the range of Austrian breads, viz – kaisersemmel, kärntner, kipferl, laberl, langsemmel, stangerl, weckerl.

  • 500 g white wheat flour t700 / 300 g strong white flour + 200 g white wheat flour t550
  • 200 ml low-fat milk, lukewarm
  • 80 ml water, lukewarm (the amount of water will be determined by the flour)
  • 30 g butter, melted
  • 30 g sourdough (from a rye-wheat fermentation)
  • 15 g yeast
  • 1 tsp malt extract / 2 tsp malt flour
  • 2 tsp salt
  • 2 tsp sugar
  • 50:50 potato starch and rye flour, for dusting

Dissolve yeast in the warm water with the sugar. Stir the malt flour into the wheat flour with the salt. Add the butter, malt extract, milk and yeast mixture to the flour. Knead into smooth dough, about 15 minutes. Leave to rest for 45 minutes, degas. Rest again, degas after 40 minutes, then again after 35 minutes, finally after a further 15 minutes.

Divide the dough into 46 gram pieces, dust with potato-rye flour, shape into round balls, flatten, create a star shape with each ball by folding the dough into an overlap six times. Place on a tray, leave to rise again for 30 minutes.

Preheat oven to 250ºC top and bottom heat. Spray oven with water. Place tray in oven. Reduce temperature to 230ºC. Bake for 18 minutes.

Legendary Dishes | Kartoffel Speck Omeletten (potato bacon omelette)

AUSTRIA GERMANY SWITZERLAND

The Swiss cook their omelette with bacon and potato like a thin rösti cake, the Germans also treat it like a cake and bake it in the oven for a dish called pillekuchen while the Austrians add cheese to their version, and serve bacon on the side with steamed mushrooms. This is the Swiss version.

  • 400 g new potatoes, boiled in skins, peeled, grated
  • 6 small eggs / 5 large eggs for approximately 300 grams
  • 200 g speck with fat, cubed small
  • 90 g cream
  • 15 g butter
  • 1 tbsp tarragon, chopped + 1 tbsp tarragon, for garnish
  • 1 garlic clove, halved along length
  • 5 g black pepper
  • 5 g salt

Place the fatty cubes of bacon into a small frying pan. Over a gentle heat release the fat. When the cubes turn brown, remove. Increase heat a little, add the pieces of garlic. When it turns brown remove with a slotted spoon. Pour the garlic fat into a small bowl.

Fry remaining cubes of bacon over a gentle heat until they take on some colour, leave to cool.

Whisk the eggs into the cream, season, add the grated potatoes and choice of herb.

Add a quarter of the garlic fat and a knob of butter to a small frying pan over a medium-low heat. Pour a quarter of the egg-cream-potato mixture to the pan, dot with a quarter of the bacon cubes. Fry for seven minutes, flip and fry the other side, just long enough for the omelette to come away from the side of the pan.

Repeat with remaining ingredients.


The Austrian and German versions will follow …

Legendary Dishes | Spinatknödel (spinach dumplings)

AUSTRIA GERMANY
  • 500 g spinach, chopped
  • 200 g breadcrumbs
  • 150 ml sour cream / cream cheese
  • 2 eggs
  • 30 g + 60 g butter
  • 90 g onion, chopped small
  • 45 g parmigiano cheese, grated
  • 1 tbsp + 1 tbsp flour
  • 1 tbsp parsley, chopped small
  • 1 garlic clove
  • 5 g black pepper
  • 5 g salt
  • Nutmeg, large pinch

Sauté onion and garlic in 30 grams of butter over a low heat for ten minutes, add spinach, increase heat and cook until the leaves wilt, evaporate liquid, leave to cool.

Whisk the eggs into the cream cheese or sour cream.

Combine the breadcrumbs, cream mixture and spinach mixture in a bowl, add seasonings, parsley and one tablespoon of flour, leave to rest for 30 minutes.

Make dumplings with wet hands. Roll in flour.

Bring salted water to a boil in a large pot, reduce heat to a simmer, add dumplings. Cook until they rise to the surface.

Serve with browned butter and parmigiano.

Food Products — Mettwürst (smoked sausage)

AUSTRIA GERMANY LUXEMBOURG

A cold smoked raw sausage made with beef, pork and spices, the mettwürst is defined by its subtle differences and regional variations. The length of smoking determines its fate, a long smoke results in a hard sausage, a short smoke in a soft sausage. The hard versions are used in soups and stews, the soft versions in salads and snacks.

The mettwürst is associated with numerous traditional dishes, the bean and sausage soup of Luxembourg and surrounding regions, the kale and sausage dish of north-west Germany, the pot stew of Austria and Germany and dishes that require a sausage that will hold its shape during the cooking process.

Legendary Dishes | Speckknödel (bacon dumplings)

AUSTRIA GERMANY

Knödelen art has been taken to new levels in recent years, with the Austrians, Germans and Slovakians keen to show that their versions and methods filled-dumplings are unrivalled.

Dumplings made with the cured bacon known as speck in Austria and Germany are among the most popular. There are two distinct versions, of Bavaria and of the Tyrol.

For other dumplings of the knödeln variety and to learn a little about the dumpling story go here.

Bavaria

  • 250 ml milk, lukewarm
  • 250 g white bread rolls, cubed
  • 150 g speck (smoked ham), diced small
  • 2 eggs
  • 100 g onion, chopped small
  • 50 g butter
  • 30 g + 1 tbsp flour
  • 1 tbsp parsley, chopped
  • 1 tsp black pepper
  • 1 tsp marjoram, dried, crushed
  • Nutmeg, large pinch
  • Salt, pinch

Whisk the eggs into the milk, pour into a large bowl containing the bread cubes, leave to soak for 30 minutes. Heat the butter in a frying pan over a medium heat, add the bacon and fry for five minutes. Add the onion to the pan, fry for ten minutes until the onion is soft. Leave to cool. Season the bread mixture. Add the bacon-onion mixture, parsley and marjoram to the bread mixture, add two tablespoons of flour, work into a dough and leave for 30 minutes. Dust a work surface with flour. Bring a pot of salted water to the boil, reduce to simmer. Using moistened hands shape the dough into balls, each about 5 cm in diameter. Roll the balls in the flour. Simmer balls in stages in the pot. When the balls dance to the surface, they are ready. Remove with a slotted spoon. Brown under a hot grill for a bit of colour.

Tyrol

  • 300 ml milk, lukewarm
  • 300 g white bread, cubed
  • 150 g speck (smoked ham), diced small
  • 2 eggs
  • 100 g onion, chopped small
  • 3 tbsp white wheat flour (optional)
  • 1 tbsp parsley, chopped
  • 1 tsp black pepper
  • Nutmeg, large pinch
  • Salt, pinch

Whisk eggs into the milk, add bread, combine and leave to rest for 30 minutes until the bread has absorbed all the liquid. Sweat the Tyrolean bacon cubes with chopped onions, season with salt, pepper and nutmeg. Allow to cool slightly and add to the dumpling bread. Fold in the parsley and if using the flour. Using a tablespoon and with moist hands, shape into small dumplings. Cook dumplings in salted water for about 15 minutes. Remove to a plate with a slotted spoon, drain and serve the dumplings in hot meat soup sprinkled with chives or simply as a side dish.