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Grandma Dee's
Pork and Kraut

 1/2 Nitsches Country Rib

 1 24oz Jar of Sauerkraut

 1  15oz can Stewed Tomatoes Drained 

1/2 onion minced

Salt and Pepper


In the crock pot layer the meat and  season with salt and pepper. Top the meat with onions, sauerkraut and then stewed tomtoes. Depending on the size of your crock pot, you may have to make more than one layer. Cook on high for 5hrs or Low for 7hrs. 



Pork Wellington

1 whole egg                                 1 tablespoon water

1 -ounce dried apple rings              1/4 teaspoon kosher salt

1 whole pork tenderloin, approximately 1 pound

4 1/2 ounces thinly slice Schinken Speck

1/4 teaspoon freshly ground black pepper

1 teaspoon chopped fresh thyme leaves

1 teaspoon all-purpose flour

1 sheet puff pastry, thawed completely

1 tablespoon whole-grain mustard


Heat oven to 400f.


Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.

Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.

Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serve. 

Courtney's Rouladen

Serves 6

6 Slices Nitsche's Roulden Meat

9 Slices of Bacon, Chopped/Diced

1/2 Med onion Minced              2 Pickle Spears Minced

Salt and Pepper                       3-4 Tbsp Mustard (any flavor will do)

1 Pkg Brown Gravy mix             1 C Water (for gravy mix)


Mix Chopped bacon, onion, pickle and mustard. Divide bacon mix into six portions and spread lengthwise onto rouladen meat. Roll by turning sides in first over filling then roll lengthwise. Secure toothpick. Place rolls into frying pan and brown with a little oil. Once browned, place into baking dish and cover.Mix water and gravy mix and set aside. Bake rolls at 350f for 45 min covered. Drain off grease and pour gravy over meat,then bake for additional 30min. 

Himmel & Erde
(Heaven & Earth)

2 lbs Potatoes

1 lb Apples (peeled and diced)

5 Strips Nitsches Bacon (diced)

1 Small Onion (diced)

2Tbs Vinegar (optional)

2Tbs Butter

1/4 Cup of Milk (Scalded-* Microwave milk for 20-30sec)



 Peel potatoes and cut into small pieces. Place in large saucepan and add water to barely cover potatoes. Cook for 10 min. Add Apples and cook until tender. Warm milk then add butter to the milk. Fry bacon and onions until lightly browned. Season potato and apple mixture with salt, pepper and vinegar if desired. Pour bacon and onions over potatoes and apples and serve. 


Cheese Spaetzle

1/4 cup heavy cream

3/4 cup shredded Emmental cheese

2 Tbsp chopped chives plus more for garnishing

2 Tbsp butter

8 oz Prepared Spaetzle

Crispy Fried Onions

1. In a small bowl combine shredded Emmental cheese, heavy cream, and chopped chives.

2. Heat up the butter in a 9-10-inch cast iron pan over medium heat.

3. When the butter is hot add the spaetzle. Cook over medium-high heat until they're golden brown on the edges and slightly crispy.

4. Add the cheese mixture and stir to combine.

5. Put the pan under your broiler for about 2-3 minutes until the top gets golden brown.

6. Garnish with chopped chives and crispy fried onions

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