German Onion Salad Dressing Recipes

GURKENSALAT (GERMAN CUCUMBER SALAD)

Steps:

• Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
• Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
• Fold cucumber and onion slices into the sour cream mixture.
• Refrigerate 8 hours to over night; garnish with paprika to serve.

MARGIE'S GERMAN MEAT DRESSING

Steps:

• This is a family recipe that my mother learned from her Swiss/German mother in Milwaukee. Everyone who eats it never wants that boring old bread stuffing again. It contains smoked oysters from those cute little flat tins, pork sausage, ground beef, mushrooms, celery, onion, apples, raisins, pecans and some seasoned breadcrumbs, garlic salt and pepper to taste. It's Sauteed together till cooked and mixed. Then you let it cool and stuff it into the bird so it absorbs all the wonderful turkey juice. It comes out very moist and delicious.
• In a little saute pan you take a few (4-5) smoked oysters and brown in butter, then mash up really well with a fork.
• In a large dutch oven, brown 1/3 sausage to 2/3 parts ground beef (probably 2 1/2-3lb burger and a roll of sausage).
• Add 2 cups each onion, celery, mushrooms and stir well.
• Season meat with garlic salt and pepper to taste.
• Toss in the mashed oysters, 1 or 2 large apples, cored and diced (you can leave on the peel), and a healthy handful of raisins and a cup of chopped pecans.
• When this is all thoroughly cooked and well mixed, put in about 1 cup of seasoned bread crumbs and stir well. The crumbs should absorb most of the juice. If not, you can add a bit more until it all sticks together nicely.
• Nibble a spoonful or two to judge taste and season if needed. (We always knew it was perfect when my father wouldn't put his spoon down after sampling, until mother took it away from him and chased him outta the kitchen.)
• Set aside to cool. (Outside is great if it's cold enough, with a lid on to keep out varmits lurking on the back porch.) After it has cooled enough to handle, stuff into both cavities of the bird, the inside front first. Really pack it in. I use my hands for this. Put the balance into the neck cavity, pulling the skin to cover and fasten the skin securely.
• If you can't get it all in the bird, put in a little pie pan, cover with foil and let cook in the oven. Add to what comes out of the bird after cooking. Butter the bird and season with salt and pepper. We cook ours in a cooking bag so we don't loose any juice (follow the directions for cooking bag). After the bird is cooked and browned, let it rest appropriate amount of time. Spoon out dressing into serving dish. Garnish with a bit or two of fresh parsley. Wonderful with gravy over the top. Makes excellent leftovers if it isn't all eaten up at dinner. It's also great cold when raiding the fridge in middle of night.

GERMAN SALAD DRESSING FOR LETTUCE SALAD (SALATSAUCE)

Steps:

• Gather the ingredients.
• In a large bowl, whisk together 1/4 cup heavy cream or half-and-half, 2 teaspoons fresh lemon juice and 2 teaspoons sugar until the sugar dissolves.
• Add a little milk to thin, if necessary.
• Add salad greens and tomatoes and any other ingredients shortly before serving and toss to coat.
• Enjoy!

GERMAN ONION SALAD DRESSING

Steps:

• Peel and wash your onions.
• Thinly slice them.
• Put them in a large bowl, and cover with the sugar.
• Cover it tightly with a lid or plastic wrap and let sit for a 2 to 3 days.
• Decant the resulting liquid into a clean jar or bottle (I use a recycled wishbone salad dressing bottle).
• Discard the onions and sugar (or use in a recipe if you can find one suitable).
• Repeat this until you get the amount of desired liquid.
• You can also add other spices, etc if you wish.
• Serve cold over salad. Enjoy.
• The serving size is guesstimated so you may have more or less.
• Note: This all depends on the sizes of your onions and your sweet tooth. You can add sugar but don't decrease it. If you want to use larger onions, add 1/2 c to 1 c more sugar per onion depending on taste. If your large onions happen to be walla walla's or vidalias wich are both naturally very sweet, don't add more than the reccomended amount of sugar unless you want it super sweet.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

VIDALIA ONION SALAD DRESSING

Steps:

• Whisk all ingredients together; chill in a cruet at least 2 hours.
• Shake well before serving over salad greens.

GERMAN YOGURT SALAD DRESSING

Steps:

• Mix the yogurt, sugar, vinegar and oil together.
• Add mustard (the mustard taste comes through a lot, so only use if you are in the mood) if you like.
• Stir in the onions, chives, dill and garlic.
• Let it sit for a few minutes up to a few hours in the refrigerator for the flavors to marry.
• Serve or use cold.