German Buffet Package Recipe

Prepare cutlets

If the cutlets are thick, butterfly and pound each to about 1/4 inch (0.6 cm) thickness between plastic wrap or in a plastic bag using a meat mallet. Pat dry and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder (portion from the listed seasoning).

Set up breading station

Place the 1.5 cups flour in a shallow dish. In a second dish whisk together 4 eggs and 1/4 cup milk. In a third dish combine 2 cups plain breadcrumbs, 1/2 cup fine breadcrumbs (if using), 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder; mix well.

Bread the cutlets

Dredge each cutlet in flour, shaking off excess, dip into the egg wash, letting excess drip off, then press into breadcrumbs until evenly coated. Place breaded cutlets on a tray and let rest 10 minutes to help the coating adhere.

Fry the schnitzels

In a large skillet over medium-high heat add 1.5 cups vegetable oil (enough to come roughly 1/4 inch up the side). When oil reaches about 350°F (175°C) or shimmering, add 2–3 cutlets without crowding. Fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C) for pork or as appropriate for the meat. Transfer to a paper towel–lined tray and keep warm in a low oven (200°F / 95°C) while you fry the remainder. Optionally, finish by swirling 2 tbs unsalted butter in the pan for added flavor and brush on the schnitzels.

Serve

Arrange schnitzels on the buffet tray, garnish with lemon wedges for squeezing at the table.

Place the 8 sausages in a large pan just large enough to hold them in a single layer. Add 4 cups water or beer, the halved onion, bay leaf, and 1 tsp peppercorns. Bring to a gentle simmer over medium heat; do not boil vigorously (which can split casings). Poach 10–12 minutes until heated through.

Optional sear: For color and texture, finish sausages on a hot grill or cast-iron pan for 1–2 minutes per side to get light char marks. Keep warm for service.

Serve with mustard on the side.

In a medium saucepan over medium heat melt 3 tbs unsalted butter with 1 tbs olive oil. Add the finely chopped onion and cook 4–5 minutes until soft and translucent.

Add 2 minced garlic cloves and 12 oz sliced mushrooms; cook 6–8 minutes until mushrooms release liquid and start to brown.

Stir in 2 tbs flour and cook 1–2 minutes to remove the raw flour taste.

Deglaze with 1/2 cup dry white wine (if using), scraping up any browned bits, then add 2 cups beef or veal stock, 1 tsp Worcestershire sauce, and 1 tbs fresh thyme. Bring to a gentle simmer and reduce 6–8 minutes until slightly thickened.

Season with 1 tsp salt and 1/2 tsp black pepper. For a creamier mushroom sauce stir in 1/2 cup heavy cream, heat through but do not boil. Keep warm and transfer to a serving container for the buffet.

In a large skillet or saucepan melt 2 tbs butter (or bacon fat) over medium heat. Add the finely chopped onion and cook 3–4 minutes until soft.

Add the drained 48 oz sauerkraut, grated apple (if using), 1 tsp caraway seeds, 1 tsp brown sugar, and 1/2 cup apple cider or white wine. Stir to combine and bring to a gentle simmer.

Cover and simmer on low for 20–25 minutes to meld flavors, stirring occasionally. Remove lid and simmer an additional 5 minutes to evaporate excess liquid if needed. Season with 1/2 tsp black pepper and adjust salt if necessary.

Keep warm for buffet service in a covered dish.

Place 3 lbs small waxy potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until just tender when pierced with a fork, about 15–20 minutes depending on size. Drain and let cool slightly until you can handle them. Slice into 1/4–1/2-inch thick rounds and place in a large bowl.

While potatoes cook, cut 8 bacon slices into small pieces and cook in a skillet over medium heat until crisp. Remove bacon with a slotted spoon to a paper towel–lined plate, reserving about 2–3 tbs bacon fat in the pan (discard excess).

To the hot reserved bacon fat, add 1/2 cup finely chopped onion and sauté 2–3 minutes until soft. Stir in 3/4 cup apple cider vinegar, 1/2 cup chicken or vegetable stock, 2 tsp granulated sugar, and 1 tbs Dijon mustard. Bring just to a simmer and let flavors meld 1–2 minutes.

Pour the warm dressing over the sliced potatoes and gently toss to coat. Fold in the cooked bacon and 1/4 cup chopped fresh parsley. Season with 1 tbs kosher salt and 1 tsp freshly ground black pepper, tasting and adjusting seasoning as needed.

Serve warm or at room temperature on the buffet. (German potato salad is traditionally served warm.)

Arrange schnitzels, sausages, sauerkraut, potato salad, and mushroom sauce on separate serving platters or chafing dishes for the buffet. Sprinkle chopped parsley over the potato salad and schnitzels for color. Provide lemon wedges and mustard on the side.

Keep hot items (schnitzel, sausages, gravy) in heated serving pans or chafing dishes and cold items (if any) chilled until service. Replenish as needed to serve 8–10 guests.