Try These Meat-based Dishes This Festive Season
Image Credit: Pork Bavarian Meatloaf with spinach and mushroom sauce

What aspect of the festive season is the best? It's the quality time we spend with our loved ones during the eagerly anticipated family brunches and delectable dinners that counts, not the gifts or the sweets. Therefore, it is crucial for the person preparing the meal to ensure that the foods that will be presented to the visitors are delectable and deserving of attention!

Some folks genuinely look forward to the festive season the entire year so they can indulge in delectable treats from around the globe! Meisturwurst is an Authentic German Sausage Manufacturer that offers premium pork/chicken products and here are two amazing recipes that you can try this festive season with your family. In order to commemorate this wonderful event with your loved ones this year, just think about one of these two possibilities if you're unsure what to make for the main meal.

Meisturwurst Pork-Bavarian MeatLoaf with Creamy Butter-Garlic Cheesy Spinach and Mushroom Sauce

Sink you’re your teeth into a succulent, thickly sliced Pork Bavarian Meatloaf from Meisturwurst, accompanied by a rich, creamy, buttery, garlicky, cheesy Spinach & Mushroom Sauce with Mash Potatoes & String Beans. There’s nothing more comforting than this deliciously hearty meal!

Prep Time: 20 Min

Cook Time: 20 Min

Serves: 6-8


• 6-8 slices Meisterwurst Pork Bavarian Meatloaf—1“thick

• 600 g whole Button Mushrooms—OR Portobello Mushrooms—thickly sliced—peeled, washed & dried on paper towel

• 4-6 cloves Garlic—finely minced

• 1 medium Onion– finely chopped

• 3 cups whole Baby Spinach Leaves—washed

• 150-200 g Sun Dried Tomatoes in Oil—set aside 1 tbsp of the oil for use in cooking

• ¾ cup Fresh Parmesan Cheese—grated

• 2-3 tbsp Salted Butter

• ½ cup White Wine—any local one will suffice

• 1½ cup rich or light Cream

• 1 tbsp Dried Mixed Italian Herbs—Oregano, Rosemary, Thyme, Basil & parsley

• 1 tbsp Fresh parsley—chopped

• 1 tsp Corn starch—Optional

For the meatloaf


  • On medium heat, melt the butter in a skillet / wok & lightly saute the onions & garlic for about 1 min or until nicely fragrant
  • Add the sun-dried tomatoes & its oil to the butter & cook for about 2 mins, releasing the flavours.
  • Now add in the whole Button Mushrooms or sliced Portobello Mushrooms & cook for 5-6 ins
  • Add the white wine & let the mixture reduce to half its consistency—all the while scraping any sticky bits at the bottom of the skillet
  • Reducing the flame to low, now you can add in the cream—simmering while stirring occasionally
  • Season with the salt & pepper to taste
  • While this simmers, add to the mix the spinach leaves, letting it wilt just sufficiently before adding the Parmesan Cheese
  • Allow the sauce to simmer another 1 min while the cheese melts through & the sauce thickens—if you wish to have a thicker consistency, add a milk/cornstarch mix & stir till you reach the thickness you want
  • Add in the herbs to the reduced & almost ready sauce—give a stir & remove from heat
  • Garnish with a sprinkle of Freshly chopped Parsley
  • Serve over sides of Creamy Smashed Potatoes/ Cauliflower & Steamed String Beans/Carrots/ Broccoli/Peas or even a Vegetable & Herb Rice

Beer Braised Pork Brats and Red Cabbage

Beer braised pork brats and red cabbage

Prep Time: 20 Min

Cook Time: 20 Min

Serves: 6-8


  • 1 kg Meisterwurst Pork Bratwurst links
  • 1 Pack of Hoagie Buns
  • 2 tbsp Unsalted Butter
  • 1 tbsp Dijon Mustard
  • 2 tbsp Fresh Dill—Chopped

For the Braising Liquid

  • 2 Bottles Dark or German Beer
  • 1 large Red Onion—Sliced
  • 1 Red Apple—Cored & Sliced
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Mustard Seeds—Whole
  • 1 tbsp Coriander Seeds—Whole
  • 1 tbsp Fennel Seeds—Whole
  • 1 cup Celery—Diced
  • 3 inch Pc Ginger

For Braising the Cabbage -

  • 2 cups Red Cabbage—Finely Shredded
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Olive Oil
  • 2 tbsp Honey
  • Black Pepper—Coarsely Cracked
  • Salt—to taste


  • In a large heavy pot brown the Bratwurst sausages in butter on medium heat till brown—turning periodically—transfer to plate
  • Using the same pot, combine the beer, onion, ginger, apple, celery, garlic & whole seeds—Simmer on medium heat
  • Lightly prick the Brats evenly with a fork & gently slide into the beer mixture—cover the pot—turn off the heat—let the Brats cook about 10-15 mins
  • Prepare to braise the cabbage—heat olive oil in large pan—add shredded red cabbage with salt & pepper—strain ½ cup of the braising beer liquid & add to the cabbage—
  • Cover & cook on low heat until cabbage is tender (about 20 mins)—mix in the honey, vinegar, mustard & Worcester sauce
  • Uncover the pot & simmer about 5 mins or until liquid is almost evaporated
  • Season again to taste & serve garnished with fresh Dill
  •  Accompany with toasted Hoagie Buns slathered with Dijon Mustard

We can guarantee that these two dishes will be the ultimate show-stealer of your party menu and would definitely make your party stand out. Both the dishes are an entire grand meal in themselves. Happy feasting!