eine sehr späte

And we’re somewhat back to our regularly scheduled program…sort of.

As mentioned in our last post, we have been pushing the autumn season (and the weather seems to be cooperating) through sheer force of will; mostly through burning pumpkin scented candles, watching horror movies and tv series, turning the ac lower and closing the blinds.  Before we left for our cousin’s wedding Kelsey and I watched three German horror movies: Anatomy, Vampyr, and Nosferatu.  I’ve had some difficulty locating and obtaining some German horror films; it seems like when it comes to foreign films in the horror genre, you’re always hearing about Japanese horror (no doubt they are terrifying.) I was able to find several lists online, but was very limited to what was readily available in my libraries’ collections.

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Weihnachten im Juli, Horrorfilme, und Kartoffelsalat

Apfelsaftschorle, Kartoffelsalat, und Lebkuchen

Hallo! We’ve been playing a bit of catch up with our weekly Donnerstags auf Deutsch due to visitors last weekend and some last minute traveling that happened this past week.  So we are having Deutsch Samstag and will be watching our German Films on Monday through Wednesday.  We’ve also spent some time over the past two weeks compiling several different German language resources which I hope to post about soon.



Okay on to the food.  After the amazing wurst and pretzels we had last week it was hard trying to plan an appropriate follow up that would also be fast and easy to make.  We recently had some really good German Potato Salad, so I decided to look into recipes for a quick meal.  However I was so very wrong in my assumption that it would be really easy to find a simple authentic recipe because, as I learned, there are many regional variations of authentic potato salad and I spent hours looking at recipes.  There’s potato salad with a beef broth, or pickles, some with mustard, and others with hard boiled eggs.  For more information on the types of potato salad recipes and links to the recipes I found, as well as recipes we have used and are collecting for future Thursdays, check out our new and improved recipes page The recipe I made was a Bavarian style Kartoffelsalat, meaning this did not have mayonnaise and was more sour and served hot.  Er, or at least I sincerely hope that description is correct.

I did modify this recipe just a tad, using a little less vinegar, used honey as our sweetener, and added an extra two slices of bacon…well, because bacon. I also suspect I had too many potatoes because I couldn’t figure out how to use the scale to weigh the potatoes.  Overall I was really pleased with the recipe and in the future would use all of the called for vinegar, Kelsey was also a fan, however I think next time I would like to try a “creamy” recipe.


Apfelsaftschorle is a German apple drink that is basically a 60/40 mix of apple juice and fizzy water.  I wanted to try to find a drink to balance the sourness of the kartoffelsalat and this was perfect.  Actually Apfelsaftschorle is sold commercially in Germany; our grocery store didn’t sell this which made me a little sad.  Of course we later switched to the hard cider we had left over from last Thursday which worked just as well with the potato salad.


Or German “Gingerbread” that really isn’t gingerbread.  Lebkuchen, Pfefferkuchen, or a honey cake, is a German cookie that is similar to gingerbread, but in my opinion is much sweeter and spicier.  We’ll probably revisit Lebkuchen when we get to the actual holiday/Christmas season later this year and provide more of a detailed history then, but in the meantime if you would like to read more about the really interesting history of Lebkuchen you’ll find descriptions here, here, or here

Usually in July I start to become anxious for the fall season; I typically declare the start of autumn on the Monday after my birthday at the beginning of August-thus giving myself free reign to burn pumpkin candles, add cinnamon/pumpkin pie spice to my coffee grounds, drink lots of apple cider, and listen to my Halloween playlist on the drive to work. Anyway, I don’t know if it was all of the apple strudel I had last weekend, or the cool weather we’ve been experiencing in central PA, or the Christmas movies that have been on tv, but it definitely felt like fall this week and I was in the mood for gingerbread.

There are many recipes for Lebkuchen, and I found several contenders.  The recipe I used was simple, would totally recommend, and was on a Huffington Post article about the history of Lebkuchen.  The glaze I made was different from the one provided within this recipe, instead I just mixed powered sugar and apple juice.  As a side note, I thought it was somewhat interesting to find many recipes where there was no fat (butter or shortening) in the dough, and the recipe I used had neither.  However in the future I think I would try a recipe with butter to see the difference.  I didn’t add any dried fruits or nut since Kelsey is not a fan of either in baked good.


Keeping with our fall theme of the week I spent some time looking at German Horror films. Raised to have an adoration for horror movies of all times, I was pretty game to see what was out there, sadly my choices were somewhat limited due to library holdings and what is currently available on netflix. I’ve become obsessed dedicated to finishing season one of Helmlock Grove on Netflix, so we will watching Anatomy, Nosferatu, and Vampyr on Monday. Check back later for movie reviews, notes about German Expressionist films, and a German Horror movie list.

Variations of Brätwurst


Bratwurst or Brätwurst is a sausage usually composed of veal, pork, or beef. The name is derived from Old High German…brat (finely chopped meat) and wurst (sausage). Most modern Germans, however associate brat with the German verb “braten” meaning to pan fry or roast. The first documented evidence of the Bratwurst in Germany dates back to 1313 and can be found in the Franconian city of Nuremburg.

Bratwurst is usually grilled or pan-fried and sometimes cooked in broth or beer. The sausages are served differently depending on the location. Most commonly they are regarded as a snack served with or in a Brötchen (white bread roll made from wheat flour) and eaten with hot German mustard. In a pub, it is often accompanied by sauerkraut or potato salad and sometimes served with dark, crusty country bread made predominantly from rye flour. Less commonly it is served with a Brezel (pretzel). In German-speaking countries it is a very popular form of fast food and often cooked and sold by street vendor from small stands.

So with our brats wrapped in a pretzel we are kind of switching things up from the traditional life. [1] We are paring the brats with a brezel, which is less common, and [2] instead of serving it in a Brötchen with hot German mustard we are putting the brats in the brezel. But I feel like this is okay they are both favorites in the German festival mean.


If we ever go to Germany we have to be educated on the different versions of brats so people don’t think were idiots. Each region in Germany has its own version and there are over 50 variations available! They differ in size, seasoning, and texture. Many of the best known originate in Franconia, Thuringia, and adjacent areas. Here are the top 8 well-known types of Bratwurst in alphabetical order:

Coburger Bratwurst(10 in. in length):

The Coburger bratwurst has a coarse texture and originated from Coburg, Bavaria. It is made with a minimum of 15% veal or beef. Traditionally it will be grilled over pinecones and served in a Brötchen.

Seasonings include:   Salt    Pepper    Nutmeg    &    Lemon zest

Fränkische Bratwurst (4-8 in. in length):

This bratwurst dates back to 1573. It is a thick, coarse sausage, originating from the Franconia region in Bavaria. Traditionally it will be served with sauerkraut or potato salad, but no mustard.

Kulmbacher Bratwurst:

This long and thin bratwurst comes from the city of Kulmbach, Bavaria. It is made mainly from finely ground veal.

Nürnberger Rostbratwurst (3-4 in. in length):

This small and thin bratwurst comes from Nürnberg, Germany. Traditionally they are served in sets of 6 or 12 (depending on your appetite) with horseradish and sauerkraut or potato salad.

Nordhessische Bratwurst (8 in. in length):

The Nordhessische Bratwurst comes from Nothern Hessen. The taste is similar to the Thüringer Rostbratwurst (described below). It is made of coarsely ground pork and heavily seasoned. Traditionally it is grilled over a wood fire and served on a cut-open Brötchen with mustard.

Rote Wurst:

The Rote wurst comes from the Swabian region in Germany. Similar to the Bockwurst it is made from finely ground pork and bacon. This bratwurst has a spicy taste. While grilling or pan frying the bratwurst has a tendency to split. To prevent this an X is cut into the ends of the sausage. The ends will open during the cooking, but the rest of the sausage will remain intact. This gives the sausage its traditional shape.

Thüringer Rostbratwurst (6-8 in. in length):

This spicy, thin sausage comes from Thüringen, Germany. Traditionally it is grilled over a wood fire and eaten with mustard and a Brötchen. Recently in 2007 this bratwurst got press when the German age old question was finely answered: “Which was regulated first, beer or the bratwurst”, when 75 year-old man, Hubert Erzmann, unearthed a handwritten parchment from 1432. This paper laid down the law regarding the production of the Thuringian Rostbratwurst. The official document decreed that bratwurst from the area of Thuringia be made only from “pure, fresh” pork. Forbidden was the use of beef, internal organs, parasites, and anything rancid. If your curious on more of the story and the bratwurst museum check out: (http://www.washingtonpost.com/wp-dyn/content/article/2007/12/01/AR2007120101513.html, and http://www.bratwurstmuseum.de)

Würzburger Bratwurst (6-8 in. in length):

The Würzburger Bratwurst or the Winzerbratwurst originates Würzburg, Germany. Its ingredients include white Franken wine.

Bratwurst Research: Wikipedia pages and http://www.germanfoodguide.com/bratwurst.cfm



Donnerstag Nummer Vier

Today we had a special guest so we made something with meat & used Oktoberfest favorites:

*(though no German films were viewed)

Dinner: Brätwurst gewickelt in eine Brezel und Bretzeln mit Zimt

(Bratwurst wrapped in a pretzel and cinnamon pretzels)

Plus this recipe inspired two other posts: Variations of  Bratwurst and The Long & Interesting Life of the Pretzel! They would’ve been in this post, but this post would have been super long.

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Finding German Films

The dream: When we started German Thursdays I was seriously hoping to have the option of changing the language settings on my (brother’s) Netflix account to German and then watch all available streaming seasons of How I Met Your Mother.  Sadly this is was not an option, but good in that we’ve really been checking out popular German films that I might have looked past.

German Film Lists


Okay this is how to change the language setting in Netflix.

If you haven’t checked them out, check out German films currently streaming:
Browse < Foreign < Sub-genre – German Movies

Searching Foreign Films at your Library
We’re very fortunate to have access to two university libraries with extensive foreign film collections.  While I would prefer to go browse the self and look at the movie covers when trying to select a foreign film, that’s not always an option. Usually I am searching the catalog for a specific title I was recommended elsewhere, however here are some tips for “browsing” via a library catalog.

Subject Searching: Without being too library technical; essentially searching a library catalog by Subject Heading is to use predetermined language “Library of Congress Subject Headings” which are assigned to books and contained within the item record housed within your library’s catalog system. It’s super specific and some of the subject headings make sense while others don’t, or there’s no way you would randomly come up with a particular word.  My favorite example is the subject heading “cookery”  for cookbooks.

For these to work you may need to go to the advanced search settings, however Subject is usually a selection option after Keyword and Title.  Using a drop down menu next to the search box select “Subject Heading” or “Subject”, enter any of the following phrases and click search.  Note: This probably won’t give you a comprehensive list of all German language films at your library, but you should yield several results. Another tip to finding other subject headings is to check out the full or detailed item record.

  • German language films
  • German language Films for English speakers.
  • Motion pictures, German.
  • Foreign films–Germany.
  • Foreign television programs — Germany.

Another way to search is to search within the advanced searched settings using the follow parameters:Capture

  • keyword: video*
  • language: German (or whatever language you prefer)
  • format: DVD or Video (this will be a drop down selection, use whatever given term best fits your needs)

Donnerstag Nummer Drei

Food: Kartoffelpuffer mit Apfelmus (potato pancakes with applesauce) & Butterkuchen

Okay the potato pancakes were maybe a bit of a cheat; we were coming off a week break due to traveling. I used a boxpicture of german butter cake mix from the store (but imported from Germany!) and we had applesauce in the refrigerator.  I’ve attempted potato pancakes in the past from potatoes that I grated which I mixed with an egg, salt…yada yada yada, they just didn’t work out for me.  These were fast to mix and fry and probably a lot better than what I could have done attempting to do it from scratch.

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