Dish

Nierenspiesschen

Kidney skewers

The dish is made by skewering thinly sliced beef kidneys and onions on a wooden skewer and grilling them until they are cooked through. The skewers are typically served with a side of potato salad or sauerkraut.

European cuisine› German cuisine

Offal Dish

Origins and history

Nierenspiesschen originated in Bavaria, Germany and has been a popular dish in the region for many years. It is often served in traditional German restaurants and is a favorite among locals and tourists alike.

Dietary considerations

This dish is high in protein and iron, making it a good choice for those who are looking to increase their intake of these nutrients. However, it is also high in cholesterol and should be consumed in moderation by those with high cholesterol levels.

Variations

There are many variations of this dish, with some recipes calling for the addition of bacon or mushrooms to the skewers. Some recipes also call for the kidneys to be marinated in vinegar or wine before grilling to help tenderize them and add flavor.

Presentation and garnishing

The skewers are typically served on a plate with the kidneys and onions arranged neatly on top of the potato salad or sauerkraut. A sprig of parsley or a slice of lemon can be used as a garnish.

Tips & Tricks

To ensure that the kidneys are tender and not overcooked, it is important to slice them thinly and grill them quickly over high heat. It is also important to soak the wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill. Finally, be sure to let the skewers rest for a few minutes before serving them to ensure that they stay juicy and tender.

Side-dishes

Potato salad or sauerkraut are the traditional side dishes served with Nierenspiesschen. However, it can also be served with grilled vegetables or a side of bread.