So am I going to have to make sauerbraten and pumpernickel for one of the meals next year?
I always liked those Brats they served on a hard roll, with real mustard(can't stand American hot dog mustard). They were kind of like a Polish Sausage, but spices were different.
Also liked Jeagerschitzel and spatzle, only difference between making spatzle and the noodles you put in beef are the size and shape they are cut, I think. But that's more of a restaurant food than an every day food there.