A collection of Popular German Recipes - Eat Like a German!

The recipes below are some favorites in our circle of friends and we thought, we'd share them with you. At this point the collection is still small but we're hoping to grow it quickly with your help. If you have some favorite German recipes that you would like to share please send us an email and we will add it here to the "Eat Like a German" German recipe collection.

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Prepare your own German food at home - lots of Family Fun!

More about German foods and eating in Germany

German food sticks pretty much to its roots and a typical dish will consist of meat with some form of potatoes and gravy, accompanied by vegetables or salad. However, the modern German cuisine has been influenced by other European countries such as Italy and France and gets a bit lighter. Dishes show a great local diversity and it might be interesting to discover those.

Typical Dishes in Germany

Rinderroulade mit Rotkraut und Knödeln

This dish is quite unique to Germany. Very thin sliced beef rolled around a piece of bacon and pickled cucumber until it looks like a mini barrel (5 cm diameter) flavored with tiny pieces of onion, German mustard, ground black pepper and salt. The meat is quick-fried and is then left to cook slowly for an hour, meanwhile red cabbage and potato dumplings are prepared and then the meat is removed from the frying pan and gravy is prepared in the frying pan. Knödel, Rotkraut and Rouladen are served together with the gravy in one dish.

Schnitzel mit Pommes frites

There are probably as many different variations of Schnitzel as there are restaurants in Germany. They have in common a thin slice of pork often covered in egg and bread crumbs that is fried for a short period of time and it is often served with fries (that's the Pommes frites part). Variations of this are usually served with different types of gravy: such as Zigeunerschnitzel, Zwiebelschnitzel, Holzfäller Schnitzel and Wiener Schnitzel (as the name suggests, an Austrian dish - the genuine article must be veal instead of pork, which is why most restaurants offer a Schnitzel Wiener Art, or Viennese-style schnitzel which is allowed to be pork). In the south you can often get Spätzle (pasta that Swabia is famous for) instead of fries with it. Spätzle are egg noodles typical of south Germany - most restaurants make them fresh. It is very common to find Schnitzel on the menu of a German restaurant, it might even be the most common dish in German restaurants.

Rehrücken mit Spätzle

Germany has maintained huge forests such as the famous Black Forest, Bayrischer Wald and Odenwald. In and around these areas you can enjoy the best game in Germany. Rehrücken means venison tenderloin and it is often served with freshly made noodles such as Spätzle and a very nice gravy based on a dry red wine.

Wurst (sausage)

There is no country in the world with a greater variety of sausages than Germany and it would take a while to mention them all. Bratwurst is fried, other varieties such as the Bavarian Weißwurst are boiled. Here is the shortlist version: Rote beef sausage, Frankfurter Wurst boiled pork sausage made in the Frankfurt style, Pfälzer Bratwurst sausage made in Palatine style, Nürnberger Bratwurst Nuremberg sausage - the smallest of all of them, but a serious contender for the best tasting German sausage, große Bratwurst, Landjäger, Thüringer Bratwurst, Currywurst, Weißwurst ... this could go on till tomorrow. If you spot a sausage on a menu this is often a good (and sometimes the only) choice. Often served with mashed potato, fries or potato salad.

Koenigsberger Klopse

Literally meatballs from Koenigsberg, this is a typical dish in and around Berlin. The meatballs are made out of minced pork and are cooked and served in a white sauce with capers and rice or potatoes.

Matjesbrötchen

Soussed herring or roll mops in a bread roll, typical street snack.

Seasonal Specialties

White Spargel (asparagus)

... floods the restaurants in April/June all over Germany and it is delicious especially in and around Baden-Baden and the small town of Schwetzingen (The Spargel Capital), near Heidelberg, in an area north and north-east of Hannover (Lower Saxon Asparagus Route), as well as in the area southwest of Berlin, especially in the town Beelitz and along the Lower Rhine, especially Walbecker Spargel (Walbeck is a suburb of Geldern). Many vegetables can be found all around the year and the are often imported from far away. Whereas asparagus can be found only for 2 months from mid April to mid June and is best enjoyed freshly after harvest it stays nice for a couple of hours or till next day. The asparagus is treated very carefully and it is harvested before it ever is exposed to daylight and only then it remains white. When exposed to daylight it changes its color to a green and it might taste bitter. Therefore, white asparagus is considered to be better by most Germans.

The standard Spargel meal is the spargel stalks, hollandaise sauce, boiled potatoes, and some form of meat. The most common meat is ham, smoked preferred; however you will find it teamed with schnitzel (fried breaded pork), turkey, beef, or whatever is available in the kitchen.

White asparagus soup: one of the hundreds of different recipes that can be found with white asparagus is soup. Often it is made with cream and has some of the thinner asparagus pieces.

Lebkuchen

Germany has many nice Christmas biscuits and gingerbread. The best known are produced in and around Nuremberg.

Stollen

... is a kind of plaited bun during the Advent season and yuletide. Original Stollen is produced only in Dresden, Saxony, however you can buy Stollen everywhere in Germany (although Dresdner Stollen is reputed to be the best - and due to the low salaries in Eastern Germany - comparatively cheap).

Around St. Martin's day, roasted ducks and geese (Martinsgans) are quite common in German restaurants, usually served with Rotkraut (red cabbage) and Knödeln (potato dumplings).

About German Bread

Germans are very fond of their bread, which they make in many variations. This is the food that Germans tend to miss most when away from home. Most people like their bread relatively dark and dense and scorn the soft loaves sold in other countries. Bakeries will rarely provide less than twenty different sorts of bread and it's worth trying a few of them. In fact, many Germans buy their lunch or small snacks in bakeries instead of takeaways or the like. Prices for a loaf of bread will range from 0.50 Euros to 4 Euros, depending on the size (real specialties might cost more).