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Germany: Recipes and Cuisine

Country | Germany Red Roofs Image

When you think of German food, does your mind fill with visions of heavy dumplings, boiled meats and dishes with unpronounceable names like Rinderschmorbraten, Pflaumenkuchen and schwartzwälder Kirschtorte? Then you need to look again! What many people don't realize is that German cooking is incredibly varied, flavorful and, yes, quite often light on its feet.

German Recipes

Apfelmus

Ingredients | Apples Image

(German applesauce)

Apfelmus is your basic applesauce that is a typical German accompaniment to roast meats like Schweinebraten. Jews of East European origin serve epl tsimes with latkes or use it to top blintzes. Applesauce is perfect as a dessert for children or babies as it is easily digested. It can also be used in many baking recipes to add moisture and cut down on the amount of fat. Read more »

Bauernbrot

Breads | Bauernbrot

(German farmer-style rye bread)

Authentic-tasting German bread is easier to make than you'd think. Bauernbrot, or farmer's bread, is a hearty rye bread that is the standard loaf in many German homes, especially in the south. It was traditionally made from scratch in farm homes and baked in age-old, wood-fired ovens. It takes a few hours from start to finish, but most of that time is spent resting the dough or baking it. The final product has a dense crumb, full flavor and a chewy crust. Read more »

Blaukraut

Vegetables | Blaukraut Image

(German braised red cabbage)

Blaukraut, also known as rotkraut or rotkohl, is a popular German side dish. It is most often served with pork, sausages, goose, duck or game and a side of mashed potatoes or potato dumplings. In England, the same dish is called Suffolk red cabbage. Read more »

Döner Kebab

(German Turkish spiced meat sandwich; see Shawarma recipe)

Dresdner Stollen

Desserts | Dresdner Stollen Image

(German Christmas fruitcake)

Dresdner Stollen is the famous fruitcake from Dresden that is sold throughout Germany during the Christmas holiday season. Stollen is made from a rich yeast dough mixed with candied fruit and almonds. Loaves are folded to symbolize the Christ child in swaddling clothes. Read more »

Gedünstetes Kraut

(German braised cabbage; see Dušené Zelí recipe)

Gefüllte Eier

Appetizers | Deviled, Stuffed Eggs

(German deviled, stuffed eggs appetizer)

Stuffed eggs are easy to throw together, and they make great finger food at family get-togethers, parties and celebrations. You can make them up ahead, giving you plenty of time to tend to other duties. They also make a simple yet elegant supper or brunch when paired with a side salad. Gefüllte Eier are also a tasty way to use up leftover Easter eggs. Read more »

Glühwein

(German warm spiced wine; see Mulled Wine recipe)

Hasenpfeffer

Meats | Hasenpfeffer Image

(German stewed rabbit)

Hasenpfeffer is German for "hare-pepper," or peppered hare, and is a famous game dish in Germany. Serve it with spätzle dumplings or with boiled or mashed potatoes and blaukraut (braised red cabbage). Read more »

Himmel und Erde

(German apples and potatoes; see Apfelmus variations)

Kartoffelknödel

Dumplings | Kartoffelknoedel

(German potato dumplings)

Kartoffelknödel figure in the cuisine of most of the regions of Germany, and are a typical side dish with roasted and braised meats. This particular dumpling recipe, using both cooked and raw potatoes, comes from Bavaria. Potato dumplings are also popular in the Czech Republic, where they are known as bramborové knedlíky. Read more »

Kartoffelpuffer, or Reibekuchen

(German potato pancakes; see Latkes recipe)

Kartoffelpüree

(German mashed potatoes; see Mashed Potatoes recipe variations)

Kartoffelsalat

Salads | Kartoffelsalat Image

(German potato salad)

Two basic types of potato salad are made in Germany. In the north, the potatoes are held together with mayonnaise. In the southern regions of Swabia and Bavaria and in Austria, Kartoffelsalat is mixed with hot broth, oil and vinegar. This recipe is for the southern version, often called "German potato salad" in the U.S. For the mayonnaise version, see this recipe. Read more »

Linsensuppe

(German lentil stew; see Zuppa di Lenticchie recipe)

Maultaschen

Pastas | Maultaschen Image

(German meat-filled pasta dumplings)

Maultaschen are a Swabian specialty from southwestern Germany. The word means "mouth pockets," and they are akin to Italian ravioli, Chinese wontons and Jewish kreplach. Read more »

Mohntorte

(German poppy seed torte; see Makovy Kolac recipe)

Obatzter

Appetizers | Obatzter

(German beer cheese spread)

Obatzter (pronounced "OH-bots-duh") is a Bavarian full-flavored cheese spread. Classic Biergarten fare, Obatzter is especially popular at Oktoberfest celebrations. Also spelled Obazda or Obatzda. Known as angemachter Käse or Gerupfter in the state of Franken. Read more »

Pflaumenkuchen

Desserts | Pflaumenkuchen Image

(German plum tart)

This fruit tart is a simple way to use the freshest stonefruit of the season. Don't restrict yourself to plums! Peaches and apricots work well too. German tarts are generally less sweet than their American counterparts, so the full flavor of the fruit shines through without being cloying. Read more »

Rumtopf

Desserts | Rumtopf

(German rum-soaked fruit dessert)

Begun in the spring, boozy Rumtopf, or "rum pot," is a German Christmastime favorite. Fresh seasonal fruits are sweetened with sugar, layered in a pot and soaked with rum. New fruit is added as it comes into season. The luxurious results are enjoyed as a holiday dessert. Read more »

Sauerbraten

Meats | Sauerbraten

(German marinated beef pot roast)

Sauerbraten is one of those iconic German dishes, with origins stretching back into the mists of time. A hearty cut of beef rests in a marinade of vinegar, wine, spices and seasonings for up to 5 days, setting the stage for a fork-tender roast with incomparable flavor. Read more »

Schweinebraten

Meats | Schweinebraten Image

(German roast pork)

Roast pork is a popular Sunday meal in Central Europe. In Germany, Schweinebraten is most often served with braised cabbage or sauerkraut, dumplings and a fine pilsener. In the Czech Republic this dish is known as vepřová pečeně. In Poland, it is called pieczeń wieprzowa. Read more »

Semmelknödel

Pastas | Semmelknoedel Image

(German bread dumplings)

These dumplings, also known as Semmelklöße, come from Bavaria. "Semmeln" is the German word for dinner rolls. Serve these dumplings as a side with roasts or pork chops and a sauce. Known as zsemlegombóc in Hungary and houskové knedlíky in the Czech Republic. Read more »

Spätzle

Pastas | Spaetzle Image

(German egg dumplings)

Spätzle (SHPEHT-sluh, SHPEHT-sel, or SHPEHT-slee) is a simple egg dumpling popular in southwestern Germany and parts of Switzerland and Austria. It is served as a side dish, often with roast pork, sausages, schnitzel or goulash. It is sometimes spelled Spaetzle. Other names are Spatzen, Spätzli and Knöpfle. Read more »

Wiener Backhendl

Poultry | Wiener Backhendl

(Austrian breaded fried chicken)

Viennese fried chicken has a long history reaching back to the 18th century, when it was much in vogue as a dish for the aristocracy and upper classes. Serve with lemon wedges and parslied potatoes, potato salad or a tossed green salad. Backhendl is also popular in Munich for Oktoberfest. Also known as Backhähnchen or poulet frit à la viennoise. Read more »