Preparation tips

Red cabbage with apple

Heat the pouch in a steamer at 95°C or pour it into a pot and heat gently on the stovetop. Perfect as a side dish for all braised dishes or for duck and goose.

Wild garlic pesto

Suitable for pasta, spaetzle, risotto, or vegetables. Also very tasty as a marinade for salads, wraps, meat, and fish.

Wild garlic spaetzle

Heat gently in a pan with a little butter or oil until thoroughly heated. You can also heat the pouch in a water bath or steamer at 95°C for about 15 minutes. Brückenwirt's veal sauce or cream of mushroom sauce complement this perfectly.

Bolognese

Heat thoroughly in a pot on the stovetop, add a splash of water to the jar, put the lid on, shake vigorously, and add it to the pot. It's perfect for pasta or making lasagna.

Mushroom cream sauce

Heat thoroughly in a pot on the stovetop, add a splash of water to the jar, put the lid on, shake vigorously, and add it to the pot. It's great with shredded or pan-fried meat. Also ideal with spaetzle or bread dumplings.

Eggnog

Best enjoyed ice cold and/or with a scoop of ice cream.

Pumpkin seed eggnog

Best enjoyed ice cold and/or with a scoop of ice cream.

Duck sauce

Heat thoroughly in a saucepan on the stovetop, add a splash of water to the glass, put the lid on, shake vigorously, and add it to the pan. Suitable for both braised and pan-fried poultry.

Strawberry limes

Enjoy ice-cold! or a recipe for Brückenwirt's Strawberry Spritz: 4 cl Strawberry Lime 1.5 cl Lime juice 6 cl Water 12 cl Prosecco Ice cubes, fresh strawberries & mint

Meat balls

Can be enjoyed cold or reheated in the oven. Best enjoyed warm with Brückenwirt's veal jus and spaetzle.

Brückenwirt´s house dressing

Suitable as a marinade for leaf salads and wild herbs.

Brückenwirts Caesar dressing

Suitable as a marinade for leaf salads and wild herbs. Highly recommended with croutons and Parmesan cheese as a topping.

Apricot fruit spread

Enjoy as a spread with or without butter.

Strawberry fruit spread

Enjoy as a spread with or without butter.

Cracklings lard

Enjoy as a spread with some fresh pepper and chives.

Goulash soup

Heat thoroughly in a saucepan on the stovetop, add a splash of water to the glass, put the lid on, shake vigorously, and add it to the pan. Enjoy with a topping of your choice. Enjoy with a slice of bread, roll, or baguette.

Elderberry syrup

Our tip: Spritzer: 5cl – 350ml water, lime, mint, ice Lemonade: 5cl – 350ml lemonade, lime, mint, ice Hugo: 4cl syrup, 4cl water, 150ml Prosecco, lime, mint, ice

Veal sauce

Heat thoroughly in a saucepan on the stovetop, add a splash of water to the glass, put the lid on, shake vigorously, and add it to the pan. It goes perfectly with braised dishes, stir-fried dishes, or even just filling side dishes. It's also suitable for pouring over your own braised dishes.

Potato dumplings

Heat the pouch at 95°C in a water bath or steamer for about 15 minutes. Perfect for all Brückenwirt braised dishes. Bühnenwirt's sauces in jars also go well with it.

Cabbage strudel

Gently fry in a pan with oil or clarified butter until thoroughly heated. Serve with our veal sauce or vegan roasted vegetable jus for a vegetarian option. Roasted or melted onions also work very well with this dish.

Sour lungs

Heat thoroughly in a pot on the stove, add a splash of water to the glass, put the lid on, shake vigorously, and add it to the pot. Enjoy with a topping of your choice. Brückenwirt's bread dumplings or napkin dumplings are a great accompaniment.

Ox cheeks

Heat the meat in the sauce in a pot, add a splash of water to the glass, put the lid on, shake vigorously, and add it to the pot. Brückenwirt's bread dumplings, napkin dumplings, or spaetzle are excellent side dishes.

Paprika goulash pork

Heat thoroughly in a pot on the stove, add a splash of water to the glass, put the lid on, shake vigorously, and add it to the pot. Brückenwirt's bread dumplings, napkin dumplings, or spaetzle are excellent side dishes.

Paprika goulash beef

Heat thoroughly in a pot on the stove, add a splash of water to the glass, put the lid on, shake vigorously, and add it to the pot. Brückenwirt's bread dumplings, napkin dumplings, or spaetzle are excellent side dishes.

Roast beef

Heat the meat in the sauce in a pot, add a splash of water to the glass, put the lid on, shake vigorously, and add it to the pot. Brückenwirt's bread dumplings, napkin dumplings, or spaetzle are excellent side dishes.

Beef soup

Heat thoroughly in a saucepan on the stove, add a splash of water to the glass, put the lid on, shake vigorously, and add it to the pan. Enjoy with a garnish of your choice.

Vegan roasted vegetable jus

Heat thoroughly in a saucepan on the stovetop, add a splash of water to the jar, put the lid on, shake vigorously, and add it to the pot. Enjoy with a garnish of your choice. The vegan alternative to classic gravy.

Bread dumplings

Heat thoroughly in a water bath or steamer at 95°C for about 15 minutes. Perfect for all Brückenwirt braised dishes. Bühnenwirt's sauces in jars also go well with it.

Napkin dumplings

Heat the pouches in a water bath or steamer at 95°C for about 15 minutes. Brückenwirt's veal sauce or creamy mushroom sauce are a great addition.

Asparagus soup

Heat thoroughly in a saucepan on the stove, add a splash of water to the glass, put the lid on, shake vigorously, and add it to the pan. Enjoy with a garnish of your choice.

Spaetzle

Heat slowly in a pan with a little butter or oil until thoroughly heated. Heating the pouch in a water bath or steamer at 95°C for about 15 minutes is also possible. Brückenwirt's veal sauce or cream of mushroom sauce are a great addition.

Roast pork

Heat the meat in the sauce in a pot, add a splash of water to the glass, put the lid on, shake vigorously, and add it to the pot. Brückenwirt's bread dumplings, napkin dumplings, or spaetzle are excellent side dishes.

Wild ragout

Heat the meat in the sauce in a pot, add a splash of water to the glass, put the lid on, shake vigorously, and add it to the pot. Brückenwirt's bread dumplings, napkin dumplings, or spaetzle are excellent side dishes.

Wild-Sauce

It's best to heat it thoroughly in a pot on the stovetop, add a splash of water to the jar, put the lid on, shake vigorously, and add it to the pot. Suitable for both braised and pan-fried game. Can also be used to pour over ragout or goulash.

PREPARATION TIPS