Oktoberfest season is here. The Daily News is giving us a healthy dose of all things sauerbraten, spaetzle and weisswurst related. We’re particular fans of Rieker’s Prime Meats in the Northeast, which the DN visited:
The 35-year-old business is one of the city’s culinary wonders. Step inside the door off Oxford Avenue and your senses are assaulted with a waft of aroma and flavor on a par with South Philly’s DiBruno’s cheese shop.This is more than a deli - it’s a kitchen. Specialty ready-cooked dishes, including sauerbraten, maultaschen and spaetzle, are prepared daily. Classic sausages are stuffed in natural casings and smoked in a back room. The bologna is honest beef, pork and veal with no filler or added salt to retain water.The rouladen is the way they make it back in Germany: sliced beef coated with mustard, then rolled with diced pickles and onions and cooked in a dark, brown gravy. You can pick up ready-made sauerkraut, or Rieker will tell you the secret to perfecting your own: Add a shredded raw potato to soak up the liquid and produce a creamy texture.
There’s a guide to Philly-area German restaurants and a look at a Texas Oktoberfest as well.
Oktoberfest season is here. The Daily News is giving us a healthy dose of all things sauerbraten, spaetzle and weisswurst related. We’re particular fans of Rieker’s Prime Meats in the Northeast, which the DN visited:
[Image via Daily News]
