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This can be a main course or a ingredient. There's two forms it's usually eaten: in a broth, maybe with other ingredients like vegetables or thin pancakes cut into strips (see my pancake recipe for those: th-cam.com/video/9nQ6sHkSfaI/w-d-xo.html) . You can even buy a can of "Leberspätzlesuppe" which is what the soup dish is called. Pretty much every regional restaurant in southern Germany or Austria will have that on the menu. The other form is as the protein of a main dish. I've seen them pan roasted with onions and apples or pan roasted with sauerkraut and bacon bits. Another viewer suggested a creamy sauce on them and I can see that to work well. Flavor-wise they're not as intensely "livery" as the pan seared liver your grandma used to make. They're more mellow and the texture is different too - more like a noodle than liver. It's a cheap and quite nutritious meal. PS: if the tool used to make them holds you back from trying, watch my regular Spätzle video where I show how to make these things without the tool. Works just the same for this recipe. th-cam.com/video/kCEssPWqbIQ/w-d-xo.html

The German word is Spätzlehobel (for the 2 part metal tool in the video that kinda looks like a grater). In the US you can find it as "spaetzle maker" on amazon and other online stores (I put a US Amazon link in the description). You can make them with pretty much any flour that's somewhat sticky when it comes in contact with water. I'd try buckwheat or chickpea flour - both would also add a bit of a nutty flavor which would be nice. Then I'd have some starch handy. When you make them, just use a spoon and drip some of the "batter" into the boiling water as test. If it forms a solid shape you're good to go, if it just dissolves it needs more sticky stuff and then mix some starch into the batter until the test comes back as a solid shape. Let me know if I can assist further.

I just realized this is not the plain spaetzle video. Silly me. I don't think you need any starch when replacing the flour with chickpea or buckwheat flour. The eggs and the liver should be sticky enough. Actually there are recipes that don't use flour but breadcrumbs instead - which have a lot less "sticking power" than flour does. So in a nutshell: just replace the wheat flour with pretty much any flour. It should work and if you do the test as described in my first response, you can always add a couple spoons of starch to the "batter" to make it stick.

@@skipthejunk Excellent, and thank you for your help! I'm looking forward to experimenting, though it may be a bit - budgetting, you know. lol I love buckwheat anything, so that's wonderful news. :)

Depending on where you live liver might not be expensive. I buy it for about $2 a pound. Nobody in the US likes liver much and it's only one supermarket in my area that even has fresh beef liver. You can use frozen if you can find that. Since you're grinding it down having it a little more mushy from thawing will change nothing. PS: the other plain "Spaetzle" video shows a way to make these without the tool. If you can find something with large holes - about 1/4 inch (8 to 10mm) - you can use that instead of the tool. Even a very coarse vegetable grater or a colander with large holes will work.

@@skipthejunk Yes, some liver is inexpensive where I am, and I already have barley flour, oat flour, buckwheat groats to turn into flour, and a coarse flat cheese grater. I'm excited, I reckon my husband and I may be trying this after our next grocery shop! Thank you, thank you, I'm off to watch your other video.

Ich weis nicht ob man diese Alufolienbleche in Deutschland auch bekommt. Hier drüben über'm Teich gibt's die in jedem Ein Dollar Laden. Von soher eine einfache und billige Methode Spätzle/Knöpfle mal selber auszprobieren. Ich wollte den Unterschied zwischen Spätzle und Knöpfle nicht erklären weil das für die Meisten die dieses Video ansehen nicht wirklich wichtig ist (sonst hätten sie eine Spätzlepresse oder ein Spätzlebrett). Ich hab es gefilmt mich dann aber entschieden die Sequenz nicht zu benutzen weil's dann wieder langatmig wird. Witzigerweise kann man mit so einem "Lochblech" durchaus auch Spätzle machen: den Teig einfach etwas dünner machen und den Schaber viel langsamer benutzen. Dann laufen Fäden durch und wenn man's mit der richtigen Geschwindigkeit macht bekommt man ein paar Zentimeter lange Spätzle. Geht natürlich mit nem Hobel auch.

Thanks and welcome. I hope you will enjoy the recipes. Feel free to ask questions or make suggestions - or just let me know how it turned out and whether you liked it.

I sympathize. My wife always complains when the Leberkäse I make is grey. Her mother worked in a butcher shop, so she wants her meat products nice and rosy. My mother on the other hand already avoided nitrite in the 70s, so I just ate grey stuff - which tastes the same but is obviously not as visually pleasing. I'm trying to go the middle route. There's things where I will use Nitrite salts for safety and appearance and some where I don't because it's a product quickly consumed. I have a few recipes coming up where I use Nitrite. It just has to be cooler for that to happen (this is northern California and still 80s to 90s right now and I don't have a cellar). Wait for the bacon recipe and I'll make something called "Lachsschinken" - which is a cured, smoked "ham" made from pork loin. Kind of a mix between a bacon and a prosciutto. It's a several weeks process for both, but the end result is so much better than the smoke flavor infused quick cured products one finds in stores these days.

@@skipthejunk I look forward to it! I'd say your mom has the right of it, though. Just because I'm used to seeing pink ham and pink bologna, doesn't mean that I have to keep that prejudice. Many cooked meats are grey by nature, and if they weren't I'd find it strange. If my pressure cooked pork shoulder or my baked meatloaf's still pink, I throw it back in to cook longer, because it's not done. Using a curing salt for safety is one thing, but as a colorant or flavor agent, in far higher concentrations than are needed? I can definately learn to live without that. :)

@readelundy7620 it's also called "Rostbratwurst". That's what it mostly goes by in Germany because Nuremberg bratwurst is a regionally protected label and only a sausage made in Nuremberg can legally be called that.

@@cenotaphilia if I recall correctly, the one I'm using in the video was under $30 on Amazon. Of course that's been a few years...

A sausage stuffer is gona be as expensive or as cheap as you want. A basic one will be around 30 bucks to 40 bucks.

@@thisguy2958 I put a link to the cheap one I'm using in the description (it's a Amazon affiliate link - shameless plug...). You're correct, it's just under $30. The cheap ones have their downsides. Like the one I'm using doesn't completely seal around the plunger so when you take it apart for cleaning there's a little material where the threads are. I reduce the problem by just wrapping the plunger with plastic wrap - that way it's easier to clean. I'd love one of the nice ones, but that doesn't calculate for me considering that I don't make loads of sausages. Plus that 2 pound one in the video stores easily - always a problem in my kitchen.

@@Batvolle excellent idea!

It's how I learned it from my grandmother. If the brine remains hot enough, the filling to the brim method with the flip over should already make them shelf stable. I have done this without water bath and they were fine. In my book the water bath is just an extra precaution to make certain the brine didn't cool too much from the cucumbers. If you want to omit the water bath use room temperature cucumbers. That helps with keeping the temperature up. I fill them to the brim so they don't contain air. That produces a better vacuum. The flipping around is for the hot brine to sterilize the lid. Pickles are acidic so they already store better. I've eaten these pickles after 2 years and they were ok - if a bit mushy. They lose in quality over time, but if you make them now they're definitely good until spring without much of a quality loss. You can do this without the juniper berries. You could also substitute them with allspice berries which are much easier to find. Not exactly the same but allspice and semi-sweet pickles works really well too. Thanks for subscribing!

@skipthejunk Thank you very much for the detailed explanation. I really appreciate it. I do have allspice, so I will give that a shot. Now if it would only stop raining so I can pick my cucumbers and dig up some onions. Not to mention I am eager to try your(grandmothers)method of canning. I like the idea of not cooking the cucumbers more than I need too.

Good Luck! Let me know how they turn out.

Guess the only things missing as recipes are the weisswurst and the beer. I never made either, but then there's always something new to learn.

Actually, Lye at the low 3% concentration used for this kind of baked goods is a lot less corrosive than the average bleach used in your washer. I just have to point out that it's not without risk and requires careful handling. The risk with bleach is higher, because bleach emits corrosive gasses and if you happen to mix it with the wrong things, like i.e. Oxyclean or anything acidic, you end up with chlorine gas which is a lot worse than dipping your hand like a pretzel. Of course you can use something less alkaline like baking soda - the result is just not the same. Just to mention: drain opener like Drano uses up to 50% concentration. You probably still use it to open a clogged drain despite the fact that that level of concentration is capable of dissolving hair and will burn your skin in mere seconds. So just be careful, use good common sense and it's safe to use - plus the result is just so tasty :-)

That's where I was done too. Thank you for sharing. Do you make soap too❤😉

No I don't - it's so much easier to just buy. The lye concentration for soap is about 10 times (30% to 40%) that for pretzels, so if I made soap I'd do that in the garage and I'd definitely be wearing protective gear. You can use simple baking soda for the pretzels. You'd have to bake the baking soda on a baking sheet wrapped in tinfoil for an hour at 250 degrees (it might damage your baking sheet otherwise). You can make more and store it in a air tight container (mason jar). Then when it comes to dunking the pretzels, dissolve 1/2 cup to 1 cup for every cup of boiling hot water and simmer until dissolved. Then dunk the pretzels into the hot baking soda solution for 3 to 5 minutes. The result won't be exactly the same, particularly the color won't be as nice dark brown, but the pretzels will still taste good. You can use a bit of eggwash before baking the pretzels if you want darker color and the shine that the more concentrated alkali from the 3% lye solution gives you.

Thanks. Yeah, I'm working on it.

Thank you! Yes, if you're working with i.e. crushed tomatoes from a can, add the garlic just a minute before the tomatoes so the garlic doesn't burn but gets some heat and add the chopped basil (or dried works too) a few minutes before it's done cooking so it has a little time to mingle with the sauce. If you're doing both the Bolognese and the Lasagna in one run, you can use the Bolognese sauce while still hot to assemble the Lasagna. That would actually shave a little time off the cooking time for the Lasagna.

@@skipthejunk got you! thanks. I'm doing the bolognese for regular pasta this time, and if I get it right, I'll do the lasagna next.

@@cenotaphilia Good luck! Let me know how it turns out.

@@skipthejunk I forgot to update you, but the sauce was a success! I enjoyed cooking it and it tastes just like it should. thanks again for the recipe!

@@cenotaphilia Nice! Good to hear it turned out well.

Thanks. I'm about to do another pickle recipe shortly - mostly because I'm drowning in cucumbers from the garden and I bet this time of year many do - particularly with the high temperatures this year.

I'll see what I can do. Never made a Sauerbraten since that's more a northern German dish and I grew up near Munich. Still, I have a rather large collection of old German cookbooks I inherited from my mother, so I'll go poke around and try a few of those recipes.

Welcome on board! While I have an episode on mustard on my todo list, it's probably not soon enough. In the meantime, here's a recipe for sweet and hot mustard that I found to be tasty: mygerman.recipes/bavarian-sweet-mustard-extra-spicy-mustard/ A little hint: originally the sugar in sweet mustard is caramelized in a pan. If you have access to piloncillo I'd recommend to replace the brown sugar in the recipe with piloncillo. That gives you a much better caramelized flavor.

@@skipthejunk well, I'm from México so of course I have access to piloncillo! Thanks again for all the useful information. Have a great day!

It does, but not because it's tomato. It stops the cooking because adding anything liquid (that's not boiling) immediately lowers the temperature. That's the reason why you use simmering broth to make a risotto. You don't want to interrupt the cooking process every time you add more broth. For this soup - or pretty much any soup - it makes no difference because it's still cooking for a while after the tomatoes (or broth for that matter) is added. That means things come back up to temperature and keep cooking.

As always, the quality of the product simple depends on where you source your ingredients. All cultures on the planet used to use the entire animal and this is simply a recipe that does exactly that. So is any kind of sausage and other meals derived from the less desirable pieces of the animal. You can and should do the same with vegetables. For example I keep all discards when cleaning vegetables and make stock from them.

You're correct, out of the 195 countries 3 are not using metric: the USA, Myanmar and Liberia...

dum dum merrican

Yes, nitrate salt was mainly used to prevent botulism and it's good at that. That said, the question is: how long do you store the Leberkäse without refrigeration? Nobody uses nitrate salts to store ground beef or a roast although both could grow the spores under the right conditions. It's an anaerobic bacteria that won't grow on a piece of meat stored in the fridge. It will grow under absence of acidity and oxygen, i.e. in a can or jar. It's also a matter of how quickly you consume it. This is about 2 lbs of Leberkäse and if I dare say so: it's really good. It's eaten within a few days just like other meat products in your fridge. From that perspective and because it's a fully cooked product I would treat it like any other piece of meat I store in my fridge: if it smells funny throw it out (caution: you can't smell or taste botulism toxin - so the smell or taste is not an indicator for botulism but regular "going bad"). The chance of Botulism occurring in a refrigerated item below 38 degrees F is pretty much zero since clostridium botulinum only grows between 38F and 113F with best growth and toxin production at around 86F. So don't wrap it in plastic and leave it on the counter, that's a recipe for disaster. These days the main use for nitrite salts is cosmetic because we have refrigeration and few products are packed in a jar or other air tight container. If you make Leberkäse in a jar - which you can of course if you want a shelf stable product for power outages or camping trips - I would strongly recommend using nitrite salts AND using a pressure caner with proper pressure and duration for such a shelf stable product for the reasons you mentioned. Of course if you're uncomfortable with just salt, go ahead and use a curing salt. I only use that in products that really benefit from it flavor-wise or things that spend extended periods of time outside a fridge - like corned beef or homemade bacon (if you make bacon yourself it's hung and dried and then smoked - so plenty of time to go bad, although the chance of botulism is still very low). Thanks for watching!

@@skipthejunk Part of the reason we use it is for the looks, the main reason is this it the method i was taught back in the 1980's by Oma. We do not make Leberkäse in a jar we make Leberkäse and other proteins in a vacuumed mylar bags that we sous vide and store. Getting canning supplies here in the UK is not easy and expensive, we do have alot of jars we have picked up over the years but have to import lids from the USA. The jars we reserve for whole meals in a jar, mylar bags for everything else for medium to long storage. regular vacuum bags for anything 12-18 months for rice.bulgur,lentals,beans etc. With the way the world seems to be going slowly insane we have stepped up our food stores and turned most of the 800 square meter back garden into a vegetable plot, poly tunnels, providing for mine and our extended families, canning, dehydrating, pickling the excess. The value of doing this was drive home by my Oma and other family members that survived WW1, The great depression and WW2, proper planning and preparation prevent piss poor performance was a manta drive home by both sides of my family.

@@wolfman011000 yes, if you're vacuum sealing this it's no different than a can or jar. You want to use nitrates at that point since you're preserving it.

Ich mag Suppe immer. Im Sommer dann halt ne kalte Suppe aus Gurken und Tomaten...

Da gibt's jede Menge Varianten. Das hier ist eine der sehr einfachen Versionen die man ohne grosses Brimbamborium mal eben schnell herstellen kann. Senf - hab ich um ehrlich zu sein nie drüber nachgedacht. Muss ich probieren weil's ja eigentlich Sinn macht. Man rührt ja auch Senf in eine normale Vinaigrette. Grüsse nach Deutschland.

​@@skipthejunkGuten Morgen aus Hamburg 🙋🏻‍♂️, 12 Grad und Regen 🌧. Es sollte keine Kritik von mir sein, egal welche Variante man macht, schmecken soll der Salat. Mit dem Senf, Öl, Essig und der Stärke der Kartoffeln wird der Salat schön ,, schlotzig ". Ich wünsche dir weiterhin viel Spaß und Erfolg mit deinem Kanal....Abo habe ich dagelassen 👍 Bleib gesund und munter....Gruß Wolfgang

@@wolfgangskuche7719 Selbst wenn ich es als Kritik gewertet hätte bin ich da immer offen für Neues. In der Küche lernt man nie aus. Vielen Dank für's Abo. Jedes Abo hilft wenn man dabei ist einen Kanal aufzubauen. Hab mal über deine Abo's gescrollt und was dir wirklich noch fehlt ist "Kochen im Tal". Nach meiner Meinung einer der besten Deutschsprachigen Kanäle. Aber das nur so als Vorschlag 😂 Brrr, 12 Grad. Das sind ja winterliche Termperaturen. Bei uns hier drüben an der Westküste der USA wird's morgen wohl eher so um die 25 Grad haben. Wir hatten dieses Jahr aber auch ungewöhnlich viel Regen. Hab jede Menge Kerbel im Garten der mir normalerweise immer vertrocknet - glaub da muss ich noch ein Kerbelsuppe Video machen...

Kommt darauf an wo man sich befindet. Mit Salatgurke ist eine Schwäbische Variante, die ich aber auch schon bis runter in die Schweiz gesehen habe. Ich kenne Kartoffelsalat auch mit Endivien fein geschnitten anstelle irgendwelcher Gurken. Probier's mal mit Salatgurke - schmeckt mir persönlich besser als mit Gewürzgurken weil's frischer und weniger salzig ist. Vor allem im Sommer gut zu was vom Grill.

@@skipthejunk Stimmt. Aber ich muss zugeben ich habe Vorurteile. Ist wohl ähnlich wie mit Ananas auf Pizza...

Glad you like it. It's a staple in our household.