If you love food as much as I do, trying different cuisine is an adventure. One of the countries that offer some tasty dishes you should consider trying is Germany.
Although it may not be the first type of food that comes to mind, when experiencing the most popular German foods, you will find many hearty and rich dishes.
These full-bodied German cuisines gave me a familiar feeling of Sunday afternoon comfort foods at Grandmaโs.
If you love rich, filling meal options, I highly recommend trying some or all of these famous German food choices. Donโt worry, though. I describe what is in each dish, so you know exactly what youโre trying.
It was challenging to narrow it down since there are so many delicious dishes. But this list provides a comprehensive look at what cuisine Germany has to offer.
Currywurst
Donโt confuse the Currywurst with a Bratwurst. If you love some spice to your food, this is a perfect choice and a great example of traditional German foods.
Currywurst is a cured sausage that contains pork, beef, or both in a casing. The sausage is lightly smoked.
The best part of this food is that it is served in bite-sized pieces with a slathering of spicy curry ketchup and topped with curry powder.
However, some places will offer a homemade tomato paste with curry seasoning and other spices.
Thankfully, the Currywurst is not too hot for my palate and still provides a hint of spice that gives this dish a unique flavor.
Currywurst
Ingredients
Method
- Cook the bratwurst: Heat 1 tablespoon vegetable oil in a skillet. Cook 4 bratwurst for 10 to 12 minutes, turning until browned and cooked through.
- Make the sauce: Combine 1 cup ketchup, 2 tablespoons tomato paste, 2 tablespoons water, 1 tablespoon Worcestershire sauce, 1 tablespoon curry powder, 1 teaspoon paprika, 1 teaspoon brown sugar, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne.
- Simmer: Cook the sauce over low heat for 5 minutes.
- Slice: Cut the 4 cooked bratwurst into bite-size pieces.
- Sauce: Spoon the warm curry sauce over the sliced bratwurst.
- Finish: Sprinkle with 1 tablespoon curry powder and serve hot.
Apfelkuchen
Apfelkuchen is a dish you have to try if you enjoy sweets, like me. Kuchen is German for cake, so naturally, Apefelkuchen translates to sunken (or fallen) apple cake.
This basic cake recipe includes many of the same ingredients as other cakes but also calls for more significant portions of milk and butter for a richer taste reminiscent of German cuisine.
There are variations to Apfelkuchen that may include yeast for a higher-rising cake, raisins, or currants within the dough. Some Apfelkuchen cakes have a sugar glaze or a streusel-like topping.
This dish is one of my favorites from Germany, and after you try it, youโll probably agree. I love serving it with a scoop of vanilla ice cream.
Apfelkuchen
Ingredients
Method
- Prep the apples: Toss 3 sliced apples with 1 tablespoon lemon juice.
- Mix the dry ingredients: Combine 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon.
- Cream the butter: Beat 1/2 cup butter with 3/4 cup sugar until fluffy. Beat in 2 eggs and 1 teaspoon vanilla.
- Make the batter: Mix the dry ingredients and 1/2 cup milk into the butter mixture.
- Add the apples: Spread the batter in a greased 9-inch springform pan. Arrange the sliced apples over the top.
- Top: Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon and sprinkle over the apples.
- Bake: Bake at 350ยฐF for 40 to 45 minutes, until golden and set.
- Serve: Cool slightly and dust with 2 tablespoons powdered sugar.
Bratwurst
One of the most popular food items coming out of Germany is the Bratwurst.
This sausage-style food typically uses pork, but you can also find variations using veal or beef.
The identifying element for authentic Bratwurst is the animal intestine or animal skin casing to hold the minced meat together.
This German food is typically fried, roasted, or barbequed. However, itโs versatile enough to eat like a hot dog in a bun or as the main course of a full meal with sauerkraut, sweet and sour cabbage, and authentic German Potato Salad.
I like my Brats on a bun with some good German mustard and a cold German beer.
Bratwurst
Ingredients
Method
- Season the meat: Mix 1 1/2 lb pork, 1/2 lb veal, and 4 oz fatback with 2 teaspoons salt, 1 teaspoon white pepper, 1 teaspoon marjoram, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon caraway.
- Grind: Grind the seasoned meat and fat through a fine meat-grinder plate.
- Mix: Add 1/2 cup cold heavy cream and mix until the sausage mixture becomes sticky.
- Stuff: Fill 6 feet prepared hog casings with the sausage mixture. Twist into 5-inch links.
- Poach: Cook the bratwurst in 170ยฐF water for 15 to 20 minutes, until the centers reach 160ยฐF.
- Brown: Grill or pan-fry the bratwurst for 3 to 5 minutes, turning until browned.
- Serve: Serve the bratwurst hot.
Pumpernickel
Pumpernickel is a type of bread prevalent in many areas of the world, but it originates from Northwestern Germany.
Also known as the peasantโs bread, it was a regular staple for German soldiers in the Thirty Yearsโ War because of its long shelf life.
Pumpernickel bread has a shelf life of almost two years when packaged correctly.
This iconic bread is deep brown and contains a sourdough starter and coarsely-ground rye flour. Pumpernickel carries a slightly sour taste because of the sourdough starter but is still savory and a little sweet.
The rye flour offers a light texture in this dense loaf, making it ideal for pairing with sweet and tangy items, including jams or soft cheeses. Soft German cheese and pumpernickel is my favorite combination.
Pumpernickel
Ingredients
Method
- Activate the yeast: Mix 1 1/2 cups warm water, 2 1/4 teaspoons yeast, and 1/4 cup molasses. Rest for 5 minutes.
- Mix the dry ingredients: Combine 2 cups rye flour, 2 cups bread flour, 2 tablespoons cocoa powder, 2 teaspoons salt, and 1 tablespoon caraway seeds.
- Make the dough: Add the yeast mixture and 2 tablespoons vegetable oil to the dry ingredients. Mix into a sticky dough.
- Knead: Knead the dough for 8 to 10 minutes, until smooth.
- Let rise: Cover and let the dough rise for 1 to 1 1/2 hours, until doubled.
- Shape: Form the dough into a loaf and place in a greased 9-by-5-inch loaf pan.
- Rise again: Cover and let rise for 30 to 45 minutes.
- Bake: Bake at 375ยฐF for 35 to 40 minutes.
- Cool: Cool completely before slicing.
Schwarzwรคlder Kirschtorte
Even if you cannot pronounce Schwarzwรคlder Kirschtorte, you probably already know it โ Black Forest Cake.
This iconic German food is one of the most popular German desserts worldwide and in my kitchen on special occasions.
The light, spongey chocolate layer cake with whipped cream topping and tart cherry filling create the perfect combination of sweet and sour.
Like other German dishes, the Schwarzwรคlder Kirschtorte uses heavy cream for a rich taste you wonโt forget.
This Black Forrest Cake has tart cherries on top for presentation and provides a little extra pop of flavor in your first bite!
Schwarzwรคlder Kirschtorte
Ingredients
Method
- Mix the dry ingredients: Combine 1 1/2 cups flour, 1/2 cup cocoa powder, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
- Beat the eggs: Beat 6 eggs with 1 cup sugar and 1 teaspoon vanilla until thick and pale.
- Make the batter: Fold the dry ingredients and 4 tablespoons melted butter into the egg mixture.
- Bake: Divide between 2 greased 9-inch cake pans. Bake at 350ยฐF for 20 to 25 minutes. Cool.
- Cook the cherries: Simmer 2 cups cherries, 1/2 cup cherry juice, and 1/4 cup sugar. Stir in 2 tablespoons cornstarch and cook until thick. Cool.
- Make the cream: Whip 3 cups heavy cream with 1/3 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form.
- Layer: Slice each cake in half. Brush the 4 layers with 1/4 cup kirsch, then layer with the cherries and whipped cream.
- Finish: Cover the cake with remaining whipped cream and 4 oz shaved chocolate.
- Chill: Refrigerate for at least 2 hours before slicing.
Kartoffelpuffer
No taste of German cuisine is complete without trying my favorite, Kartoffelpuffer.
These pan-fried potato pancakes are everything you could want in a tasty food item. The outside is golden and crispy from frying, while the inside is fluffy and soft. Itโs delicate enough to melt in your mouth.
Kartoffelpuffers are typical street food in Germany or something you would pair with a draft beer as a snack. Traditional recipes call for egg and minced onion to hold the shredded potato together, while other variations include:
- Bacon
- Cheese
- Applesauce
Iโm not picky and enjoy the traditional version as much as I enjoy topping it off with applesauce.
Kartoffelpuffer
Ingredients
Method
- Grate the vegetables: Grate 2 lb potatoes and 1 onion. Squeeze out as much liquid as possible.
- Make the batter: Mix the potatoes and onion with 2 eggs, 1/4 cup flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Heat the oil: Heat 1/2 cup vegetable oil in a skillet over medium-high heat.
- Shape: Spoon 1/4-cup portions of batter into the skillet and flatten into thin pancakes.
- Fry: Cook for 3 to 4 minutes per side, until golden and crisp.
- Drain: Transfer the Kartoffelpuffer to paper towels.
- Serve: Serve hot with 1 cup applesauce and 1/2 cup sour cream.
Bratkartoffeln
Once you try Bratkartoffeln, regular fries will pale in comparison. These German fried potatoes make french fries taste bland and have you wanting to head to Oktoberfest for more.
Bratkartoffeln uses sliced boiled potatoes with bacon, onion, butter, and salt and pepper, combined in a pan to create a delicious German version of pan-fried potatoes.
This simple recipe doesnโt require complex fixings or elaborate seasonings either. I love this dish so much that we include it with our weekly meal plan at home.
Itโs simple to make and doesnโt require much prep time before you can enjoy it.
Bratkartoffeln
Ingredients
Method
- Cook the potatoes: Boil 2 lb potatoes for 15 minutes, until just tender. Drain and cool completely.
- Slice: Cut the cooled 2 lb potatoes into 1/4-inch slices.
- Cook the bacon: Fry 6 slices bacon in a large skillet until crisp. Remove and set aside.
- Fry the potatoes: Add 2 tablespoons butter to the bacon fat. Fry the sliced potatoes for 10 to 12 minutes, turning until golden.
- Add the onion: Add 1 sliced onion and cook for 5 minutes, until softened.
- Season: Add 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the cooked bacon.
- Serve: Sprinkle with 2 tablespoons parsley and serve hot.
Kรถnigsberger Meatballs
For an authentic and unique twist on meatballs, donโt skip over the Kรถnigsberger Meatballs.
I love the variety on my plate, and these meatballs that use a white sauce provide a terrific alternative to other standard recipes.
Kรถnigsberger Meatballs are boiled rather than fried and use minced pork or veal to combine with onions, anchovies, capers, and sour cream in its rich, delectable white sauce.
The Mediterranean spin on this recipe will make you wonder why you havenโt tried this popular German food before.
I love serving these meatballs with a side of Bratkartoffeln and sauerkraut.
Kรถnigsberger Meatballs
Ingredients
Method
- Make the meatballs: Mix 1 lb beef, 1/2 lb pork, 1 onion, 1/2 cup breadcrumbs, 1 egg, 2 anchovy fillets, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Shape: Form the mixture into about 16 meatballs.
- Poach: Bring 4 cups beef broth and 1 bay leaf to a gentle simmer. Add the meatballs and cook for 12 to 15 minutes. Remove.
- Make the roux: Melt 4 tablespoons butter in a saucepan. Stir in 1/4 cup flour and cook for 1 minute.
- Make the sauce: Whisk in 2 cups of the poaching broth, then add 1/2 cup heavy cream, 2 tablespoons capers, 2 tablespoons lemon juice, and 1 teaspoon Dijon.
- Finish: Return the meatballs to the sauce and simmer for 5 minutes.
- Serve: Serve the Kรถnigsberger meatballs hot with plenty of sauce.
Schweinebraten
Schweinebraten is a German twist on the boneless pork shoulder roast.
This flavorful Sunday meal choice often includes bread or potato dumplings and sauerkraut or red cabbage on the side.
You will savor every bite, especially the mild sauce that drizzles over each slice of roast on your plate.
The caraway seeds in this dish give it a distinctly unique twist to a standard pork roast. Iโm a sucker for any German food item that uses sauce, and this recipe is no exception.
If you want a richer variation, you can add sour cream. I have tried both options and thoroughly enjoy each of them.
Schweinebraten
Ingredients
Method
- Season the pork: Rub 3 lb pork shoulder with 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon caraway seeds, and 1 teaspoon marjoram.
- Sear: Heat 2 tablespoons vegetable oil in a Dutch oven. Brown the pork on all sides. Remove.
- Cook the vegetables: Add 2 onions and 2 carrots. Cook for 5 minutes.
- Add the garlic: Stir in 3 garlic cloves and 1 tablespoon tomato paste. Cook for 1 minute.
- Add the liquid: Pour in 1 cup dark beer and 2 cups beef broth. Add 1 bay leaf.
- Roast: Return the pork to the pot. Cover and roast at 325ยฐF for 2 1/2 hours.
- Brown: Uncover and roast for 20 to 30 minutes, until browned and tender.
- Serve: Slice the Schweinebraten and serve with the pan juices.
Blutwurst
Although Blutwurst is not for everyone, itโs still one of the most popular German foods around.
This famous blood sausage food choice traditionally incorporates pork with animal blood and fats.
Various seasonings are added for a sharp flavor that you will love or hate depending on your palate.
I enjoy the richness of Blutwurst and how well it pairs with sauerkraut and potatoes with onions. In my opinion, everyone should try Blutwurst at least once in their lives.
You may be pleasantly surprised at how tasty this German dish is!
Blutwurst
Ingredients
Method
- Cook the pork: Simmer 1 lb pork shoulder and 8 oz fatback in water for 30 minutes. Drain and cool.
- Cook the onion: Melt 1 tablespoon butter and cook 1 diced onion for 5 minutes.
- Grind: Finely grind the cooked pork shoulder and fatback.
- Mix: Combine the ground pork, onion, 2 cups pork blood, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon marjoram, 1/2 teaspoon allspice, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg.
- Stuff: Fill 6 feet prepared hog casings loosely with the mixture. Twist into 5-inch links.
- Poach: Cook the sausages in 175ยฐF water until the centers reach 160ยฐF.
- Cool: Transfer the sausages to an ice bath, then refrigerate until firm.
- Serve: Slice and pan-fry until browned and heated through.
Frankfurter Green Sauce
Did I mention I love sauce? The Frankfurter Green Sauce (or Frankfurter Grรผne Soรe) is one that you serve cold and includes yogurt or sour cream with seven different herbs.
They are:
- Borage
- Burnet
- Chervil
- Chives
- Cress
- Parsley
- Sorrel
You will typically find Frankfurter Grรผne Soรe alongside boiled potatoes or hard-boiled eggs.
However, itโs common to see it with slices of cold roast beef or fish fillets.
Although some variations of this recipe donโt include all seven herbs, I prefer it when they are all there. I find each one compliments the other and creates the perfect flavor blend for my dish.
Frankfurter Green Sauce
Ingredients
Method
- Prep the eggs: Peel and finely chop 2 hard-boiled eggs.
- Mix the base: Combine 1 cup sour cream, 1 cup Greek yogurt, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice.
- Add the herbs: Stir in 2 tablespoons each parsley, chives, watercress, sorrel, chervil, borage, and salad burnet.
- Add the eggs: Fold the 2 chopped eggs into the sauce.
- Season: Stir in 1 teaspoon salt and 1/2 teaspoon pepper.
- Chill: Refrigerate the sauce for 30 minutes before serving.
Kartoffelsalat
If you havenโt guessed by now, Germany loves potatoes, as do I! Kartoffelsalat is German potato salad and provides the perfect side dish to any meal.
However, this German version does not include mayonnaise as typical North Americans use. Instead, it combines beef broth, white vinegar, oil, German mustard, sugar, and pepper.
Some varieties use vegetable or chicken stock, but my favorite recipe is the one that uses traditional beef stock.
To enhance the flavor of homemade Kartoffelsalat, make it early and allow it to sit in the fridge for a day before serving.
Kartoffelsalat
Ingredients
Method
- Cook the potatoes: Boil 2 lb potatoes for 15 to 20 minutes, until tender. Drain, cool slightly, and slice.
- Cook the bacon: Fry 6 slices bacon until crisp. Remove and set aside.
- Cook the onion: Add 1 onion to the bacon fat and cook for 3 minutes.
- Make the dressing: Add 1/2 cup beef broth, 1/4 cup vinegar, 2 tablespoons Dijon, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Simmer for 2 minutes.
- Toss: Pour the warm dressing over the sliced potatoes and gently toss.
- Finish: Fold in the bacon, 2 tablespoons parsley, and 2 tablespoons chives.
- Serve: Serve warm or at room temperature.
Lebkuchen
Lebkuchen is Germanyโs answer to a festive cookie treat and one that I look forward to every year. These German spice cookies are full of flavor.
Theyโre similar to gingerbread cookies but are soft and chewy rather than crisp and firm.
You can find several varieties of Lebkuchen, from chocolate-dipped to sugar glazed and even ones topped with a candied citrus peel.
Lebkuchen uses honey, ground nuts, and delectable spices to leave you wanting more than just one. The mystery spices in this tasty treat include:
- Allspice
- Cinnamon
- Cloves
- Coriander
- Green Cardamom
- Ground Ginger
- Mace
- Star Anise
If you want to try making these at home, itโs easy to find a pre-mixed Lebkuchen spice mix so you can eliminate tedious measuring.
Lebkuchen
Ingredients
Method
- Mix the dry ingredients: Combine 2 cups flour, 1 cup almond flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon cloves, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt.
- Mix the wet ingredients: Beat 2 eggs with 3/4 cup brown sugar, 1/2 cup honey, and 1 teaspoon vanilla.
- Make the dough: Stir the dry mixture into the wet mixture. Fold in 1/2 cup citrus peel and 1/2 cup almonds.
- Chill: Cover the dough and refrigerate for 1 hour.
- Shape: Scoop 2-tablespoon portions onto lined baking sheets and flatten slightly.
- Bake: Bake at 350ยฐF for 12 to 15 minutes. Cool completely.
- Make the glaze: Mix 1 cup powdered sugar with 2 tablespoons lemon juice.
- Finish: Brush the glaze over the cooled Lebkuchen and let set.
Maultaschen
Germanโs answer to Italyโs ravioli is the Maultaschen. But, of course, they put a German spin on the recipe to make it uniquely theirs.
This pasta dumpling pouch envelopes minced meat, onions, and greens with herbs and spices and is boiled or sauteed to perfection.
It typically comes with broth and is larger than traditional ravioli, providing a hearty and tasty meal option.
Although many variations of Maultaschen use bacon, veal, or other meats, some areas in Germany prepare a dessert version that uses apples and cinnamon.
What could be better than this meal with both the main course and dessert together in harmony?
Maultaschen
Ingredients
Method
- Make the dough: Mix 2 cups flour, 3 eggs, 1 tablespoon water, and 1/2 teaspoon salt. Knead until smooth.
- Rest: Cover the dough and let it rest for 30 minutes.
- Make the filling: Mix 8 oz beef, 8 oz pork, 4 oz spinach, 1 onion, 1/2 cup breadcrumbs, 1 egg, 2 tablespoons parsley, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon nutmeg.
- Roll the dough: Roll the dough very thin and cut into 4-inch squares.
- Fill: Place about 2 tablespoons filling on each square. Fold over and press the edges closed.
- Cook: Bring 6 cups beef broth to a gentle simmer. Cook the Maultaschen for 10 to 12 minutes.
- Serve: Serve hot with some of the beef broth.
Weiรwรผrste
Another one of the most popular German foods is the Weiรwรผrste. In laymanโs terms, it translates to Bavarian White Sausage.
Although the look of a white sausage may not be something youโre familiar with, I assure you, itโs still just as tasty as any other German food.
Traditional Weiรwรผrste is boiled and served fresh rather than fried, baked, or grilled. The inside combines minced veal, pork, and bacon perfectly with parsley for a flavorful dish.
Although it comes in a standard casing, you donโt consume it as you do with other German sausage food items.
Weiรwรผrste
Ingredients
Method
- Mix the meat: Combine 1 lb veal, 1/2 lb pork fat, 1 teaspoon salt, 1/2 teaspoon white pepper, 1/4 teaspoon nutmeg, and 1/4 teaspoon mace.
- Blend: Process the meat mixture with 1/2 cup crushed ice until smooth and sticky.
- Add the flavorings: Mix in 1/4 cup parsley, 1/4 cup onion, and 1 teaspoon lemon zest.
- Stuff: Fill the prepared hog casings with the sausage mixture. Twist into 4- to 5-inch links.
- Heat the water: Bring a large pot of water to about 170ยฐF. Do not boil.
- Poach: Add the sausages and poach for 20 to 25 minutes, until they reach 160ยฐF inside.
- Serve: Serve the Weiรwรผrste warm with sweet Bavarian mustard.
Stollen
No German Christmas would be complete without having an annual Stollen on the table. Although it resembles a famous fruitcake, Stollen isnโt as dense.
This dish is also lighter, much like bread with candied fruit and nuts rather than cake. Itโs flaky, moist, and has a thick powdered sugar coating on top.
Stollen carries a sweet citrus flavor and comes in several variations, depending on where you find it throughout Germany.
Although some recipes use a higher butter content, almonds, or other nuts, I prefer the traditional Christmas version.
You wonโt be disappointed if you incorporate this sweet treat into your annual festivities.
Stollen
Ingredients
Method
- Soak the fruit: Combine 3/4 cup raisins, 1/2 cup candied citrus peel, and 1/3 cup rum. Rest for 30 minutes.
- Activate the yeast: Mix 3/4 cup warm milk, 2 1/4 teaspoons yeast, and 1 tablespoon of the 1/4 cup sugar. Rest for 5 minutes.
- Make the dough: Mix 3 1/2 cups flour, remaining sugar, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/4 teaspoon nutmeg, 1 egg, yeast mixture, and 10 tablespoons butter.
- Knead: Knead for 8 minutes, then work in the soaked fruit and 1/2 cup almonds.
- Let rise: Cover and let the dough rise for 1 to 1 1/2 hours.
- Shape: Flatten the dough into an oval. Roll 4 oz marzipan into a log, place in the center, and fold the dough over it.
- Rise again: Place on a lined baking sheet and let rise for 30 minutes.
- Bake: Bake at 350ยฐF for 35 to 45 minutes, until golden brown.
- Finish: Brush the warm stollen with 4 tablespoons melted butter and coat with 1/2 cup powdered sugar.
- Cool: Cool completely before slicing.
Pretzel
You havenโt experienced pretzels until you try the German pretzel!
Although itโs similar to North American versions, German pretzels will have the baker dip the shaped dough in water, and sometimes sodium hydroxide, before baking.
The outside is crispy, flaky, and salty, while the inside is soft and chewy.
The knot design is slightly different since the middle section is thicker, and the ends get progressively thinner.
A dusting of salt on a pretzel provides a delicious treat you can enjoy anytime.
One of my favorite snacks is a German pretzel dipped in a beer cheese sauce.
Pretzel
Ingredients
Method
- Activate the yeast: Mix 1 1/2 cups warm water, 2 1/4 teaspoons yeast, and 1 tablespoon brown sugar. Rest for 5 minutes.
- Make the dough: Add 4 cups flour, 2 teaspoons salt, and 3 tablespoons melted butter. Mix into a dough.
- Knead: Knead the dough for 6 to 8 minutes, until smooth.
- Let rise: Cover and let the dough rise for 1 hour, until doubled.
- Shape: Divide the dough into 8 pieces. Roll each into a long rope and form into a pretzel.
- Boil: Bring 8 cups water and 1/2 cup baking soda to a boil. Boil each pretzel for 30 seconds.
- Brush: Whisk 1 egg yolk with 1 tablespoon water. Brush over the pretzels and sprinkle with 2 tablespoons coarse salt.
- Bake: Bake at 425ยฐF for 12 to 15 minutes, until deep golden brown.
- Serve: Cool for 5 minutes and serve warm.
Schnitzel
A thin cutlet of meat, typically pork or veal, is breaded, fried, and served as part of the traditional German food known as schnitzel.
A uniform thickness is achieved by pounding the meat, which is then covered in flour, beaten eggs, and breadcrumbs before being fried till golden. The outcome is a piece of meat that is crunchy, tender, and crispy.
Schnitzel is frequently served with a side of potato salad, mashed potatoes, or French fries. In Germany, it is a popular dish that is frequently eaten with a cool beer or a glass of white wine.
Schnitzel
Ingredients
Method
- Prep the pork: Pound 4 pork cutlets to about 1/4 inch thick. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Set up the coating: Place 1/2 cup flour and 1 1/2 cups breadcrumbs in separate dishes. Whisk 2 eggs with 2 tablespoons milk in another.
- Bread the pork: Coat each cutlet in flour, egg mixture, then breadcrumbs.
- Heat the pan: Heat 1/2 cup vegetable oil and 2 tablespoons butter over medium-high heat.
- Fry: Cook the schnitzel for 2 to 3 minutes per side, until golden and cooked through.
- Drain: Transfer the schnitzel to paper towels.
- Serve: Sprinkle with 2 tablespoons parsley and serve with 1 lemon, cut into wedges.
Sauerbraten
Sauerbraten is a traditional German pot roast that is marinated in a mixture of vinegar, water, and spices for several days before being slow-cooked.
The type of meat used for Sauerbraten can vary, but it is typically beef, venison, or lamb.
The marinade gives the meat a unique tangy and slightly sweet flavor that is complemented by a rich, savory sauce made from the marinade and thickened with gingerbread or gingersnap cookies.
Sauerbraten is often served with a side of red cabbage and spaetzle (a type of German noodle), and is a staple of German cuisine, particularly in the colder months.
Sauerbraten
Ingredients
Method
- Make the marinade: Combine 2 cups red wine, 1 cup vinegar, 1 cup beef broth, 1 onion, 2 carrots, 2 celery stalks, 2 bay leaves, 1 teaspoon peppercorns, and 6 cloves.
- Marinate the beef: Add 3 lb beef chuck roast. Cover and refrigerate for 3 to 5 days, turning daily.
- Prep the roast: Remove the beef and pat dry. Strain and reserve the marinade. Season the beef with 1 teaspoon salt.
- Sear: Heat 2 tablespoons vegetable oil in a Dutch oven. Brown the roast on all sides.
- Braise: Add the reserved marinade and vegetables. Cover and simmer over low heat for 2 1/2 to 3 hours.
- Make the sauce: Remove the roast. Strain the cooking liquid, then stir in 2 tablespoons brown sugar, 6 crushed gingersnaps, and 1/2 cup raisins.
- Thicken: Simmer the sauce for 5 to 10 minutes, until slightly thickened.
- Serve: Slice the sauerbraten and spoon the sauce over the top.
Doner Kebab
Doner Kebab originated in Turkey, but has become a popular German street food and a mainstay of German cuisine.
Similar to shawarma, it comprises of seasoned meat (often lamb, chicken, or beef) that is roasted on a rotating spit. Warm pita bread is served with thinly sliced meat and vegetables like lettuce, tomato, and onion.
A fiery chili sauce or a sour and creamy garlic yogurt sauce are frequently served as toppings for the doner kebab.
In Germany, people from all walks of life appreciate this quick and easy meal that can be consumed on the go.
Doner Kebab
Ingredients
Method
- Marinate the chicken: Mix 1 1/2 lb chicken with 2 tablespoons olive oil, 2 tablespoons yogurt, 2 tablespoons lemon juice, 3 garlic cloves, paprika, cumin, oregano, salt, and pepper. Chill for 1 hour.
- Make the sauce: Mix 1/2 cup yogurt with 1 tablespoon lemon juice, 1 garlic clove, and 2 tablespoons parsley.
- Cook the chicken: Cook the marinated chicken in a hot skillet for 8 to 10 minutes, until browned and cooked through.
- Warm the bread: Heat 4 flatbreads in a dry skillet for 1 to 2 minutes.
- Fill: Divide the chicken among the breads. Add 2 cups cabbage, 1 tomato, 1/2 red onion, and 1/2 cucumber.
- Finish: Spoon the yogurt sauce over the filling.
- Serve: Fold or wrap the dรถner kebabs and serve warm.
Labskaus
A typical Northern German dish called labskaus is cooked with salted meat (often corned beef or brisket), mashed potatoes, and onions.
The ingredients are combined in a boiling pot, then crushed to create a thick paste. Pickles, fried eggs, pickled herring, pickles, and occasionally a side of rye bread are usually included with the dish.
Labskaus is frequently consumed as a filling German breakfast or lunch because of its distinctive flavor, which is both savory and slightly acidic.
It is a meal that has a long history in Northern Germany and is still relished there by both residents and tourists.
Labskaus
Ingredients
Method
- Cook the potatoes: Boil 1 1/2 lb potatoes for 15 to 20 minutes, until tender. Drain.
- Cook the onion: Melt 2 tablespoons butter in a skillet. Cook 1 onion for 5 minutes.
- Add the beef: Stir in 12 oz corned beef and cook for 3 minutes.
- Mash: Mash the potatoes with the beef mixture, 1/2 cup beef broth, 1/2 cup pickled beets, and 2 tablespoons beet juice.
- Season: Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Fry the eggs: Fry 4 eggs until the whites are set and yolks remain runny.
- Serve: Divide the Labskaus among plates. Top each with 1 fried egg and serve with 1 dill pickle and 1 pickled herring fillet.
Rouladen
A classic German dish called rouladen is made of thin slices of beef that are rolled up and cooked in a thick sauce after being packed with a mixture of bacon, onions, pickles, and mustard.
Before being rolled up and tied with toothpicks or kitchen twine, the beef slices are crushed to make them more soft. The pan drippings, beef broth, and red wine are combined to make the gravy, which is then thickened with a roux.
Rouladen is Germany’s favorite comfort food and is frequently served with a side of red cabbage and spaetzle, especially during the colder months.
Rouladen
Ingredients
Method
- Prep the beef: Season 4 beef slices with 2 teaspoons salt and 1 teaspoon pepper. Spread with 4 tablespoons mustard.
- Add the filling: Top each slice with 1 bacon slice, some of 1 sliced onion, and 1 pickle spear.
- Roll: Roll the 4 beef slices tightly and secure with toothpicks or kitchen twine.
- Sear: Heat 2 tablespoons vegetable oil in a Dutch oven. Brown the rouladen on all sides. Remove.
- Make the sauce: Add 1 tablespoon tomato paste, 2 cups beef broth, 1/2 cup red wine, and 1 bay leaf.
- Braise: Return the rouladen to the pot. Cover and simmer for 1 1/2 hours, until tender.
- Thicken: Remove the rouladen. Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce until thickened.
- Serve: Remove the toothpicks or twine and serve the rouladen with the sauce.
Spatzle
Spatzle is a soft egg noodle that is a part of traditional German cuisine, especially in the regions Swabia and Bavaria.
The noodles are created from a basic dough consisting of flour, eggs, water, and salt and are cut into tiny, asymmetrical shapes that resemble dumplings.
Spatzle is frequently served as a side dish with meat meals, stews, or soups. It can be boiled or fried. It can also be served with cheese or butter, and it can be seasoned with herbs or spices.
Spatzle is a hearty and adaptable dish that has been cherished in Germany for ages.
In certain regions, there are sweet spatzle variations made with fruit fillings like apples or cherries and topped with a sugary cinnamon glaze.
Spatzle
Ingredients
Method
- Mix the dry ingredients: Combine 2 cups flour, 1 teaspoon salt, and 1/4 teaspoon nutmeg.
- Make the batter: Whisk 4 eggs with 1/2 cup milk. Stir into the flour mixture until a thick, sticky batter forms.
- Rest: Let the batter rest for 10 minutes.
- Boil: Bring a large pot of salted water to a gentle boil.
- Cook the spรคtzle: Press the batter through a spรคtzle maker or large-holed colander into the water. Cook for 2 to 3 minutes, until the noodles float.
- Drain: Remove the spรคtzle with a slotted spoon and drain well.
- Finish: Melt 3 tablespoons butter in a skillet. Toss in the cooked spรคtzle for 2 to 3 minutes.
- Serve: Sprinkle with 2 tablespoons parsley and serve warm.
What about Schnitzel, Sauerbraten and potato dumplings? You didn’t mention the Schwarzwaelder Kirschwasser, cherry brandy in the Kirschtorte. It’s essential.
You left out my favorite Roulardinโฆ.
What? No kale mit pinkle (pinklewurst). I made some for my family/friends and they loved it – real peasant dish from Northern Germany. Basically, boiled kale and oatmeal (half regular, half Irish) with white pepper, dash nutmeg, dash sugar, beef broth, bacon grease, onions. Add the pinklewurst for last 20 minutes. When done, open casing and mix into kale. I added a couple of polish/kielbasa until heated. Serve with boiled red potatoes. This will mellow and improve each day you keep in the fridge. I ate the last of it a week later and it was delicious. It can be frozen as well.
No Schwine Hax
Where are the recipes?