Recipes from Zersen, Germany

Recipes from Zersen, Germany

This is a collection of recipes either from the Village of Zersen or from relatives who have passed on traditional recipes from the Zersen family heritage.

Hierbei einige Rezepten entweder vom Dorf Zersen oder von Verwandten die noch Rezepten aus der Zersenen Herkunft haben.

Potato Salad (Kartoffelsalat) 

Ingredients:

• 2 pounds red potatoes
• 1/4 pound bacon, sliced in squares
• 4 medium mild onions, minced
• 1/3 cup vinegar
• 2/3 cup vegetable broth (can use boullion)
• 8 Tablespoons Sunflower oil
• Fresh ground pepper
• Generous amounts of chives, parsley and dill

Preparation:

• Boil potatoes, peel and cut in slices
• Simmer onions until transparent, add half the vinegar, the vegetable broth and pepper and pour over the potatoes and mix
• Let rest for two hours
• Fry squared bacon slices, add remainder of the vinegar and the Sunflower oil
• Mix into the salad along with the chives, parsley and dill Salt and pepper to taste
• Serve room temperature

(Heidi Hornig-Fruehwald)

Stokepuffer made at Manfred Soeffker's home on 9/25/2012

Zerser Puffer   (Lina Claus from Zersen)

A traditional dish from Zersen with ingredients that farmers always had on hand.

Ingredients:

• 20 small to medium-sized red potatoes, finely grated
• 1 onion, sliced finely
• 200 grams bacon or pork belly (to be trendy), cut in small pieces
• 6 eggs
• 1 quart milk
• Salt to taste

Preparation:

• Brown bacon, remove some of the grease
• Add onions and simmer for five minutes
• Mix grated potatoes, 2 teaspoons salt, eggs and about 1/2 quart milk together vigorously and pour into the frying pan over the bacon and onions
• Continue to cook, stirring continuously. As the contents thicken, continue to add more milk and continue to stir. The contents should become a thick mixture.
• The dish is finished when the potatoes are done.
• Eat fresh bread and homemade pickles with this.

Stokepuffer oder Zerser Puffer  (Lina Claus aus Zersen)

Zutaten:

• 20 kleine bis mittelgroße Kartoffeln, fein gerieben
• 1 Zwiebel, ca.
• ca 100 g geräuchertes durchwachsenes Bauchfleisch
• ca 100g fetter Speck,
• 6 Eier
• Milch
• Salz

Zubereitung:

Speck und geräuchertes Bauchfleisch in der Pfanne auslassen, Zwiebel darin anrösten.

Die fein geriebenen Kartoffeln, ca 4 Teelöffel Salz, Eier und etwa 1/2 Liter Milch miteinander verrühren und in die Pfanne zu dem ausgelassenen Speck und der Zwiebel geben. Unter ständigem Rühren aufquellen lassen, wenn die Masse dick wird Milch zugeben, immer wieder rühren und gegebenenfalls nochmals Milch zugießen. Es muss ein zähflüssiger Brei werden. Das Gericht ist fertig, wenn die Kartoffeln gar sind. Falls nötig mit Salz abschmecken. Stokepuffer are made from ingredients which farmers always had at home in earlier times: potatoes, onion, bacon, eggs and milk.

Dazu isst man frisches Brot und selbst eingelegte saure Gurken