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Lunch with Chef Judi: Geier's Sausage Kitchen

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Posted: Friday, October 4, 2013 12:39 pm | Updated: 10:55 pm, Sun May 18, 2014.

Known for its vast variety of sausages and German cold cuts, Geier's us also known for its hot and cold lunches Ruebens, grilled brat burgers, sausage and sauerkraut. They have it all! I love the grass-fed beef and ground sirloin in the meat case. Fans come in for their giant crispy potato pancakes and pickled herring salad. It’s a family tradition for over 31 years. Grab your beer steins and stick up on all things German.

Wurst Salad:

1/2 lb strips of three of your favorite Geier’s Lunch Meats

German Pickles – sliced in strips and chopped

3/4 cup Mayonnaise

2 Eggs, hard boiled, sliced in strips

1/4 lb Swiss Cheese, cut into strips

Salt and Pepper to taste

Mix all ingredients together and set in the refrigerator at least 4 hours. Best when marinated overnight.


Bavarian Beef Rouladen: .

Ingredients:

  • 6 slices Top Round or Sirloin Tip thinly sliced
  • 4-6 tbs Prepared Yellow Mustard
  • 6 slices bacon
  • 1 large Onion diced
  • 1 Garlic Dill Pickle diced
  • 6 Wooden Toothpicks
  • 2 tbs Vegetable Oil
  • 3 cups Water or more to cover meat
  • 3 tsp Granulated Beef Bouillon
  • Yellow Mustard for Gravy

Roux

  • 2 tbs Butter
  • 2 tbs Flour

Layout meat, spread up to 1 tbs mustard on each slice, then follow with 1 slice bacon, add onions generously and a few pieces of pickle.

Fold in sides of meat toward the center and roll up lengthwise. Secure with a wooden tooth pick.

Finished rolls will be about 3 inches wide.

In oven proof roaster add oil and nicely brown rouladen on all sides over medium heat on top of the stove.

Pre-heat oven to 350°F.

Add enough water to the roaster to cover the meat, stir in additional prepared mustard and add beef bouillon.

Cover roaster, place in oven and roast for 1 1/2-2 hours.

Roux: Melt the butter in a small pan, add the flour stirring constantly at medium heat until it reaches a dark golden color, set aside

Once the rouladen are done bring roaster to top of the stove, remove meat and thicken the gravy with the roux, bring to a boil.

Pour gravy over meat and serve.

Serve with Dumplings or Spaetzle and Red Cabbage

The rolled up uncooked rouladen can be wrapped in plastic wrap and frozen for future use.

• If made the day ahead do not overcook the meat!

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