My chicken cacciatore over creamy polenta, served with sauteed broccolini. Definitely hit the spot! And the ingredients were pretty easy to find, all in one store today!
On my last day in Munich I decided I must try the Munich sausages before I left. The night before, the bartender was explaining the proper way to eat the sausages. On my cut off a small piece, slice it in two, then pull the casing off before dipping in the sweet mustard and eating. I couldn’t fathom why one must cut off the casing until the next morning, when I realized the sausages are boiled, not grilled. So the casing becomes very rubbery instead of having that nice crispness to it. It is served in a bowl of hot water to keep it warm until you are ready to eat it.
The sausage itself is, like other sausages I experienced this trip, mildly spiced – this one with onion or garlic, and parsley. The sausage is white, as it is made from minced veal and pork back bacon, and it doesn’t contain any preservatives and isn’t smoked. So this sausage is traditionally eaten before mid-day. As for the taste? Perfectly heavenly, with or without the sweet mustard.
At Platzl Hotel, Munich.
Since I was so impressed with the veal meatballs at the Spaten Haus, I felt I had to go back and try some of the other dishes I had spied on their menu. Specifically, I had seen venison medallions and saddle of hare, and I’ve been sorely missing my game meats. So back to Spaten Haus we went. (more…)
We stumbled upon the Spatenhaus, and decided to try it out. The beer was wonderful, as to be expected, but the food was also wunderbar! Pictured here, veal meatballs in a cognac – cream – pepper sauce with mashed potatoes. Sehr gut!
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