A delicious recipe that can be used throughout the holidays.

Ingredients

• 3lbs Pork Shanks
• 1 garlic clove, minced
• 1 onion
• 2 tsp. salt
• 1/2 tsp. caraway
• 1/2 tsp. pepper
• 2 tablespoons oil
• 300 ml meat stock or broth
• 200 ml beer
• Flour or cornstarch to thicken sauce

Directions

1. Rinse the shanks and pat dry. Use a knife to cut the skin but do not cut through the fat layer.
2. In a mortar crush mince garlic, salt, caraway and pepper. Rub the shanks with the seasoning. Preheat oven to 350F.
3. Peel onion and slice into large pieces. Heat oil in a roasting pan and fry the shanks until browned. Add the onion and sauté them, add broth and put roasting pan in oven for approx. 2 1/2 hrs. turning and basting with the broth and beer (make sure the bottom of the pan is always covered with liquid).
4. Increase the temperature to 450F the last 30 min. Remove from oven when shanks are crispy.
5. Serve and Enjoy!

A quick recipe that is delicious and easy to make, perfect as an appetizer or a main entree.

Ingredients

• 4 Large Onions
• 9 oz. Old Heidelberg Deli Onion Mett
• 20 oz. Potatoes
• 1/2 cup Milk
• 1/4 cup Shredded Gouda
• 16 fl.oz Vegetable Stock
• 1 tsp. Butter
• 1 tsp. Oil
• 1 tsp. Tomato paste
• 3.75 oz. Herb Cream Cheese
• Salt
• Pepper
• Nutmeg

Directions

1. Cut a lid from the onions and chop finely. Hollow out the onions.
2. Pour 13 oz. of broth into a large pot with enough water until liquid is about 1 in. high. Add onions and cook covered for about 10 min.
3. Peel potatoes, dice and cook for 20 min. in a pot with salted water.
4. Remove onions from pot and set aside, in the large pot combine onion broth, vegetable stock, cream cheese, salt and pepper to taste.
5. In a separate pot bring to boil the milk and butter
6. Cook onion mett on a skillet with oil add onions, stir tomato paste, broth and simmer until the liquid has evaporated.
7. Mash the potatoes, add the milk and season with salt and nutmeg. Fold in the mett and fill the onions with the mett and potato mixture. Sprinkle with cheese.
8. Place the filled onions in a casserole dish and bake for 20 min. at 350F.
9. Serve and Enjoy!

Try this delicious quick recipe made with our Homemade Bratwurst perfect for the Holidays or any other special occasion!

Ingredients

• 3 Lbs. Old Heidelberg Deli Homemade Bratwurst
• 3 Green Peppers, cut into strips
• 2 medium Onions, sliced
• 2 cloves of Garlic, chopped
• 2 cups crushed Tomatoes
• 1/4 cup Olive Oil
• 1/2 cup Dry Sherry
• 1/3 cup Heavy Whipping Cream
• 1 tbsp. Basil
• 1 tbsp. Oregano

Directions

1. Place Bratwursts in large skillet or frying pan with olive oil, cook over medium heat until sausage is browned on all sides. Transfer Bratwursts to a plate.
2. In the same frying pan sauté onions, green peppers, basil, and oregano until onions are golden brown.
3. Add garlic and tomatoes to pan and let simmer for 5-10 minutes.
4. Add Sherry to pan and cook over high heat until absorbed. Add Bratwursts and cream to pan and mix well.
5. Serve with green salad and baguette …….Enjoy!

An easy recipe that is delicious for zucchini, squash and green peppers. You can also fill your vegetable of choice with any other meat.

Ingredients

• 8 Zucchini’s
• 1 Lb. Ground Beef
• 4 Onions
• 150 g grated Parmesan
• 1 Bay Leaf
• 20 small branches Thyme
• 3 branches Rosemary
• 2 small cans of peeled Tomatoes
• 2 cloves of Garlic
• 1/2 bunch of flat Parsley
• Salt
• Cayenne Pepper
• Olive Oil

Directions

1. Wash the zucchini, remove seeds and pulp, and trim the ends. Cut zucchini lengthwise in half. Cut small slices of the zucchini to be added to the meat filling and sauce.
2. Sauté 2 chopped onions, finely chopped garlic, and chopped parsley in a skillet with olive oil.
3. In a large bowl, combine half of the chopped thyme leaves, grated Parmesan cheese, ground beef, and onion mixture. Add the small zucchini slices to the ground beef mixture. Fill the zucchini with the beef mixture.
4. For the sauce, sauté two chopped onions, crumbled bay leaf, remaining zucchini slices, thyme, rosemary, and tomatoes.  Add salt and cayenne pepper to taste.
5. Pour sauce mixture in an oven proof dish and place the filled zucchini on top.
6. Bake in a preheated over at 350-360°F for 45 minutes or until crispy.
7. Serve with baguette or rice and Enjoy!

A delicious refreshing Melon Salad “Parma” for your next BBQ party, goes along great with your choice of Old Heidelberg Deli Brats and our Homemade Bread.

Ingredients

• 1/2 Honey-melon
• 1/2 Watermelon
• 1 Cucumber
• 2 to 3 Green Onions
• 175g Old Heidelberg Deli ‘Alpen’ or ‘Bauernschinken’
• 175g Plain Yogurt
• 2 tbsp. Sour Cream
• 4 tbsp. Milk
• 1 tbsp. Chopped Dill
• Juice of One Lemon
• Salt
• Pepper
• Sugar

Directions

1. Chop melons and cucumbers (peeled) into 1/2 inch cubes, slice your choice of ham into strips and the onions into rounds, set aside.
2. In a large mixing bowl, combine Yogurt, Sour Cream, Milk, Lemon Juice, and Dill, add salt, pepper, and sugar to taste. Add the chopped Melons, Cucumber, Onions, and Ham, mix together lightly.
3. Let the salad sit in the refrigerator for about 20 minutes.
4. Serve chilled and Enjoy!