Top 4 Bremer Foods

Knipp is a German sausage that is believed to have originated in Bremen. It is made with pork or beef, oats, onions, allspice, salt, pepper, and various herbs. Although knipp is visually unappealing, when fried in butter and served on a slice of toasted white bread or wholemeal bread, it makes for a great breakfast treat. Originally, it was consumed by peat diggers who used to mix ground offal and bacon rind with oatmeal. It is recommended to serve knipp with pickles, applesauce, or fried potatoes on the side.Expand

This rich sweet bread is made with a heavy yeast dough mixed with candied fruit and nuts. It is one of the many traditional specialties of Bremen's cuisine. The recipe for Klaben dates back to the 16th century, when bakers in Hanseatic League cities gained access to exotic ingredients they were able to obtain through their member cities. The sweet bread is filled with raisins, almonds, various nuts, and orange and lemon peel. It is not sugar-dusted after baking, as opposed to Dresdner Stollen. The distinctive taste of this holiday favorite comes from the addition of cardamom, rum, or nutmeg. Klaben is usually baked at the beginning of December, and it can stay fresh until Easter.Expand

Bremer braunkohl is a traditional dish originating from Bremen. It's made with a combination of kale, onions, oats or buckwheat groats, salt, sugar, and either chicken fat, goose fat, or lard. The kale is chopped and sautéed with onions in fat. The oatmeal or buckwheat groats are then added to the pot with some water and salt, and the combination is then cooked until the kale becomes tender and the cereal is done. Bremer braunkohl is usually served as an accompaniment to sausages and it's especially popular in winter.Expand

Matrosenfleisch is a traditional meat dish originating from Bremen. The dish is usually made with a combination of beef tenderloin, bacon, flour, butter, onions, parsley, beef stock, sour cream, lemon peel, capers, marjoram, salt, and pepper. The beef steaks are seasoned with salt and pepper and wrapped in bacon. One side is dredged in flour and the steaks are then shortly browned in butter on both sides. The meat is removed from the pan and the onions and parsley are sautéed in the same pan. They're sprinkled with flour and stirred until the flour is absorbed. Stock and sour cream are added to the pan along with the remaining ingredients and the steaks. The dish is slowly simmered until the meat is fully tender and the dish is then ready to be enjoyed.Expand