Use any fully cooked German-style sausage, such as bratwurst, flavored with ginger, nutmeg, and other spices; smoked knockwurst, made with beef or pork; and mild weisswurst, containing cream, lemon, and cardamom.
At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins as a sweet, rich yeast dough, which is then accented with dried fruits and nuts, and baked until golden brown. This version, brought to us by Martha's mother, is served every year at the Kostyra family Christmas.
We chose Granny Smith Apples -- they have a sweet-tart flavor, and they're firm, so they won't break apart when cooked. After you've cut the apples, gently toss them with brown sugar, cinnamon, and lemon juice. Lemon keeps the fruit from turning brown after it's cut.
The name for these pressed cookies comes from the German word "spritzen" (to squirt). They can be quickly formed with a cookie press. Although they have a very fine crumb, the wreaths are sturdy enough for packaging.
The phytochemicals that give red cabbage its lovely color may protect against cellular damage in our bodies. Hearty wedges hold their own next to robust flavors: Caramelized onions, cider vinegar, and a touch of brown sugar sweeten the German-inspired dish, while a cinnamon stick adds fragrant warmth.