22. Austria

Vienna sausages on a bun 

•  1like

Delicious inspiration of Chicago style hotdogs

 skunkmonkey101

Ingredients

1 serving

1. 6 Vienna sausages
2. 4 street peppers, more if needed
3. 1 kosher dill pickle cut into spears
4. to taste yellow prepared mustard
5. to taste sweet pickle relish, with added green food coloring
6. 2 hotdog buns
7. to taste mayonnaise optional

Steps

1. In a nonstick skillet fry the Vienna sausages till outside are a little browned, and crispy.

   
   

   
   
2. Toast the buns

   
   

   
   
3. Add the Vienna sausages and condiments.

   
   

   
   
4. Serve i hope you enjoy!
5. SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE

6. INGREDIENTSNutrition

   • 3tablespoons extra virgin olive oil (or unsalted butter)
   • 2lbs white asparagus, washed and trimmed
   • 1⁄4teaspoon finely chopped fresh lemon zest
   • 2 -3teaspoons fresh squeezed lemon juice
   • 1⁄2teaspoon kosher salt
   • 1⁄4teaspoon white pepper (optional)
   • fresh snipped parsley, optional to serve
   • fresh small fresh edible flower, optional to garnish (such as violets or Johnny jump-ups)

   • EASY HOLLANDAISE SAUCE

   • 1⁄2cup butter (1 stick)
   • 4large egg yolks
   • 1⁄2cup heavy cream (or whipping cream)
   • 2tablespoons lemon juice (to taste)
   • 1⁄4teaspoon sugar
   • 1⁄2teaspoon Dijon mustard

   • DIRECTIONS

     1. Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
     2. Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
     3. Arrange on serving platter and squeeze with fresh lemon juice.
     4. Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
     5. Remove butter from the microwave and stir until completely melted.
     6. Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
     7. Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
     8. Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
     9. NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.

7. wiener schnitzel

8. INGREDIENTS

   1. • 1 cup all-purpose flour
      • 3 teaspoons kosher salt, divided, plus more for seasoning
      • 2 large eggs
      • 2 tablespoons heavy cream
      • 2 cups fine plain dried breadcrumbs
      • 1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
      • Freshly ground black pepper
      • 2 cups vegetable oil
      • 3 tablespoons unsalted butter
      • 1 lemon, cut into 4 wedges
      • Curly parsley or lettuce
   2. Special Equipment
      • A deep-fry thermometer

   PREPARATION

   1. 1. Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. Season lightly with salt and pepper.
      2. Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F.
      3. Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.
      4. Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.
      5. Serve with boiled potatoes. 

      6. Austrian Spaetzle with cheese and caramelized onion | KasNocken This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria. CourseMain Dish LifestyleVegetarian, Weekend Projects Food TypeCasseroles, Mr. Picky's Favorite Recipes, Pasta, Sasha's Favorite Recipes Servings Prep Time 2-3 people 10 minutes Cook Time Passive Time 30 minutes 10 minutes

         Ingredients

         • 2 whole eggs
         • 1/2 cup milk
         • 1/2 tsp salt
         • 1/2 tsp pepper
         • 1 1/2 cups all-purpose flour
         • 1 Tbsp butter
         • 1 onion , sliced thinly
         • 1 cup Gruyère , shredded (more as desired)

         Servings: people

         Units:MetricUS Imperial
         Instructions

         1. In a large bowl, combine eggs, milk, salt, and pepper. Add flour a 1/2 cup at a time. Stir with a wooden spoon until smooth. Let rest 10-20 minutes. The dough should be like pancake batter – thin with more milk if necessary.
         2. Meanwhile, saute onion in butter until golden. Set aside.
         3. Preheat oven to 350. Drop nocken through the holes in a sieve (see techniques) into simmering water. Cook until the nocken float.
         4. Remove the nocken from the water with a strainer. Place in a buttered casserole or oven-safe pan.
         5. Sprinkle with grated cheese and caramelized onion. Bake for 15-20 minutes. Serve out of pan.

      7. Apple strudel

         Ingredients

         • 750g/1lb 10oz Bramley apples, peeled, cored, quartered and sliced
         • 1½ tsp ground cinnamon
         • ½ unwaxed lemon, zest only
         • 2 tsp lemon juice
         • 100g/3½oz golden caster sugar
         • 75g/2½oz raisins
         • 95g/3½oz butter
         • 40g/1½oz white breadcrumbs
         • 6 large sheets filo pastry
         • 1 tbsp icing sugar
         How-to-videos

         Method

         1. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment.
         2. Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture.
         3. Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo.
         4. Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter.
         5. Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard.

         Franziskaner (Franciscan Monk)

         Similar to Melange except for whipped cream, which replaces the milk foam. Serve a single espresso with warm milk and a cap of whipped cream in a large coffee cup (1/3 coffee, 1/3 milk, 1/3 whipped cream).
      8. (Good Eats: Rice Pilaf)
      9. 
         
      10.