Two poached white sausages served Bier Hall style with a house-made pretzel and Händlmairs sweet mustard.

Weisswurst

Breaded chicken schnitzel served over mixed greens with red onion, dried cranberries, green apple slices, and a lime basil vinaigrette.

Chicken Schnitzel Salad

Hungarian-style beef stew with bacon and vegetables simmered in a spicy broth made with Dragon's Breath Dark Heff.

Udo's Dragon Soup

The Edelweiss Frikadelle served on bun with lettuce, onion, mayo, hot mustard, and a German pickle.

Edelweiss Frikadelle Sandwich

100% natural Montana pork served pan-fried and topped with a mushroom gravy. Served with a German pickle.

Jägerschnitzel

Smoked German sausage, served cold, with your choice of mustard. Available in mild or spicy.

Landjäger

100% natural Montana pork breaded and pan-fried. Served with a wedge of lemon and a German pickle.

Wiener Schnitzel

All natural chicken breast breaded and pan-fried. Served with a wedge of lemon and a German pickle.

Chicken Schnitzel

German meatloaf patty made with 100% natural Montana beef and pork. Served with a German pickle and hot mustard.

Edelweiss Frikadelle

Choose from either a smoked or jalapeño cheddar bratwurst served in a toasted bun.

Brat In A Bun

Smoked sausage or bockwurst cut into slices and topped with our house-made curry sauce.

Curry Wurst

A soft and creamy beer cheese spread made with Camembert cheese, onions, and paprika. Served cold with a house-made Bavarian pretzel.

Obatzda

Jürgen's cucumber salad made with a creamy yogurt dressing, fresh chives, and a hint of garlic.

Gurkensalat

All natural pork links served with Jürgen's own sauerkraut, German Rye, a pickle, and hot Löwen mustard.

Nürnberg and Sauerkraut

Grilled bratwurst served with Jürgen's own sauerkraut, German Rye, pickle, and hot Löwen mustard.

Bratwurst and Sauerkraut

In a large bowl, combine ground veal, ground pork back fat, cold milk, lemon zest, parsley, onion, salt, and white pepper. Mix until well combined.

Make the Sausage Mixture

Carefully stuff the sausage mixture into the hog casing, being careful not to overstuff. Twist sausages at 15 cm intervals and tie off the ends.

Stuff the Casings

Bring a pot of water to a gentle simmer. Poach the sausages for about 20-25 minutes until fully cooked. Remove and let cool slightly.

Poach the Sausages

In a bowl, dissolve yeast in warm water. Add flour and salt, mix until a dough forms. Knead for about 10 minutes until smooth.

Make the Dough

Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

First Rise

Preheat oven to 220°C (428°F). Divide dough into pieces, shape each into a pretzel, and place on a baking sheet.

Shape Pretzels

In a large pot, bring water and baking soda to a boil. Carefully dip each pretzel in the solution for about 30 seconds, then place back on the baking sheet.

Baking Soda Bath

Brush pretzels with beaten egg and sprinkle with coarse sea salt. Bake for 15-20 minutes until golden brown.

Bake Pretzels

In a small bowl, combine yellow mustard and honey. Mix well and set aside.

Mix the Mustard

veal, ground

pork back fat, ground

milk, cold

lemon zest

fresh parsley, chopped

onion, finely chopped

salt

white pepper

casing, hog

all-purpose flour

active dry yeast

warm water

baking soda

egg, beaten

coarse sea salt

yellow mustard

honey

Flatten the chicken breasts using a meat mallet. Season with salt and pepper.

Prepare the Chicken Schnitzel

Dredge the chicken in flour, dip in beaten eggs, and coat with breadcrumbs.

Breading the Chicken

Heat olive oil in a skillet over medium heat. Fry the chicken schnitzels for about 4-5 minutes on each side until golden brown. Remove and let drain on paper towels.

Cooking the Chicken

In a large bowl, combine mixed greens, sliced red onion, dried cranberries, and sliced green apple.

Prepare the Salad

In a blender, combine lime juice, basil leaves, honey, salt, and pepper. Blend until smooth. Slowly drizzle in olive oil while blending until emulsified.

Make the Lime Basil Vinaigrette

Slice the cooked chicken schnitzel and place it on top of the salad. Drizzle with vinaigrette before serving.

Assemble the Salad

Chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Salt

Black pepper

Olive oil

In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Prepare the Base

In the same pot, add the beef cubes and brown them on all sides. This should take about 5-7 minutes.

Brown the Beef

Add the chopped onion, garlic, bell peppers, and carrots to the pot. Sauté for about 5 minutes until the vegetables are softened.

Sauté the Vegetables

Stir in the cubed potatoes, cooked bacon, paprika, salt, black pepper, red pepper flakes, bay leaves, Dragon's Breath Dark Heff beer, and beef broth. Bring to a boil.

Add Remaining Ingredients

Reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded.

Simmer the Soup

Remove the bay leaves before serving. Garnish with fresh parsley and enjoy your hearty Udo's Dragon Soup!

Finish and Serve

Beef chuck, cut into cubes

Bacon, diced

Onion, chopped

Garlic, minced

Bell peppers, chopped

Carrots, sliced

Potatoes, cubed

Dragon's Breath Dark Heff beer

Beef broth

Paprika

Red pepper flakes

Bay leaves

Fresh parsley, chopped

In a large bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, egg, parsley, salt, and pepper. Mix well until all ingredients are fully incorporated.

Make the Frikadelle

Shape the mixture into patties, about 1 inch thick.

Form the Patties

Heat vegetable oil in a skillet over medium heat. Cook the patties for about 5-7 minutes on each side or until they are browned and cooked through. Remove from skillet and let cool slightly.

Cook the Patties

ground beef

garlic, minced

breadcrumbs

parsley, chopped

black pepper

vegetable oil

Season the pork schnitzel with salt and pepper on both sides. Dredge each piece in flour, dip into beaten eggs, then coat with breadcrumbs. Set aside.

Prepare the Schnitzel

Heat olive oil in a large skillet over medium-high heat. Add the schnitzels and cook for about 4-5 minutes on each side until golden brown. Remove and keep warm.

Cook the Schnitzel

In the same skillet, add butter and sauté the chopped onion until translucent. Add the sliced mushrooms and garlic, cooking until mushrooms are browned.

Make the Mushroom Gravy

Pour in the chicken broth and let it simmer for 5 minutes. Stir in the heavy cream, and cook until the sauce thickens, about 3-4 minutes.

Finish the Gravy

Place the schnitzel on plates, generously spoon the mushroom gravy over the top, and serve with German pickles on the side.

Serve

Montana pork schnitzel

Butter

Mushrooms, sliced

Chicken broth

Heavy cream

German pickles

In a large mixing bowl, combine the ground beef, ground pork, and pork fat. Add the minced garlic, salt, black pepper, paprika, cayenne pepper, coriander, and sugar. Mix thoroughly until all ingredients are well combined.

Prepare the Meat Mixture

Rinse the casings in cold water and soak them for about 30 minutes. Once soaked, carefully stuff the casings with the meat mixture, making sure to avoid air pockets. Tie off the ends of the sausages securely.

Stuff the Sausages

Preheat your smoker to 160°F (71°C). Place the sausages in the smoker and add liquid smoke to enhance the flavor. Smoke the sausages for about 3 hours or until they reach an internal temperature of 155°F (68°C).

Smoke the Sausages

Allow the sausages to cool to room temperature, then refrigerate. Landjäger can be served cold and pairs well with mustard.

Cool and Store

Ground beef

Ground pork

Pork fat

Garlic cloves, minced

Cayenne pepper

Coriander, ground

Sugar

Beef or pork casings

Liquid smoke

Pound the pork loin pieces to about 1/4 inch thick using a meat mallet. This helps to tenderize the meat.

Prepare the Pork

Season both sides of the pork with salt and black pepper.

Seasoning

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.

Breading Setup

Dredge each pork piece in flour, shaking off excess. Dip into the beaten eggs, then coat with bread crumbs, pressing gently to adhere.

Bread the Pork

In a large skillet, heat the vegetable oil or clarified butter over medium-high heat until hot.

Heat the Oil

Carefully add the breaded pork pieces to the skillet, cooking for about 3-4 minutes on each side or until golden brown and cooked through.

Fry the Schnitzels

Once cooked, remove the schnitzels from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and German pickles.

Drain and Serve

Montana pork loin

Bread crumbs (preferably Panko)

Vegetable oil or clarified butter

Lemon wedges

Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/4 inch thickness using a meat mallet or rolling pin. This will help them cook evenly.

Prepare the chicken

In three separate shallow bowls, place the flour in the first bowl, beaten eggs in the second bowl, and breadcrumbs mixed with salt and pepper in the third bowl.

Set up the breading station

Dredge each chicken breast in flour, shaking off the excess. Then dip it into the beaten eggs, allowing the excess to drip off, and finally coat it in the breadcrumb mixture, pressing gently to adhere.

Bread the chicken

In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded chicken breasts, cooking in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and cooked through.

Pan-fry the schnitzels

Remove the schnitzels from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and German pickles on the side.

Drain and serve

Vegetable oil (for frying)

In a large mixing bowl, combine the ground Montana beef and pork. Add the finely chopped onion, minced garlic, beaten egg, breadcrumbs, milk, salt, black pepper, paprika, and chopped parsley. Mix until all the ingredients are well incorporated.

Prepare the Mixture

Divide the mixture into equal portions and shape each portion into a patty, about 1 inch thick.

Shape the Patties

Heat a skillet over medium heat and add a little oil. Cook the patties for about 4-5 minutes on each side, or until they are browned and cooked through.

Serve the Edelweiss Frikadelle hot with a side of German pickles and a dollop of hot mustard.

Montana beef

Pork (ground)

Onion (finely chopped)

Garlic (minced)

Egg (beaten)

Milk

Parsley (chopped)

In a large skillet or grill, heat olive oil over medium heat. Add the smoked and jalapeño cheddar bratwurst, cooking for about 7-10 minutes or until browned and cooked through, turning occasionally.

Prepare the Bratwurst

While the bratwurst is cooking, lightly toast the hot dog buns on a separate skillet or grill for about 2-3 minutes until golden.

Toast the Buns

Once the bratwurst are cooked, place one in each toasted bun. Top with mustard, ketchup, chopped onions, sauerkraut, and sliced pickles to taste.