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| Travel Guide 2 > Europe > Germany > Recipes |
German Recipes
German cuisine has a reputation for offering simply cooked (often roasted) dishes, copious red meat, sausages, and large, sometimes excessively large, portions. While there is some truth in this stereotype - pork and beef are the most popular meats in Germany, there are 1,500 types of sausages in Germany, and Germans do, on average, consume a surprisingly large amount of red meat each year - it should be remembered that this is not the whole truth. There are many interesting German dishes, and each region of the country has its own unique contributions to the culinary arts.
Many German dishes are hearty satisfying meals, and even breakfast (German: frühstück) may include meats (such as ham, salted meats such as salami, or meat spreads such as leberwurst), Traditionally, the main meal of the day is lunch (German: mittagessen), but increasingly modern work habits are pushing Germans people towards lighter lunches and eating their main meal with their family for dinner (German: abendessen).
Some popular German dishes include:
- Klöße - Dumplings made from potato or dried bread, with milk and egg yolks. This dish is usually
known as "knödel" or "knödeln"
in Bavaria and Austria.
- Sauerkraut - Fermented chopped cabbage.
- Spätzle - The German version of noodles. Spätzle may be used as a side dish with meat,
mixed with grated cheese and fried onions and fried or baked ("kässpätzle"),
mixed with lentils and frankfurter-style sausages ("linsen, spätzle und saitenwürstle"),
mixed with sauerkraut, onions and butter ("krautspätzle"),
or used as an ingredient in other dishes, especially stews (for example,
"gaisburger marsch").
- Eisbein - Braised leg of pork, served with gravy, klöße and sauerkraut. In Berlin,
it is cooked with pureed peas.
- Labskaus (also known as "lapskaus") - A dish made with corned beef, beetroot, onion, potatoes, and herring or ham. The meat is boiled in broth, and
then minced with the other ingredients. This mixture is then fried in lard. Labkaus is usually
served with rollmops (pickled herring fillets) as a side dish.
- Saumagen - Pork or beef, carrots and onions, with various spices and flavorings, cooked in
a sow's stomach ("saumagen" is German for "sow's stomach").
The result is a dish somewhat similar to the Scottish dish, haggis. The stomach itself is not usually
eaten and simply serves as a casing - typically the meal is served with mashed potatoes and sauerkraut
as accompaniments.
- Schwenker - Pork steaks, marinated in onions and spices, and then grilled, traditionally over a wood fire.
- Hasenpfeffer - A sour stew made from marinated rabbit. The sourness comes from wine or vinegar used in
the recipe.
- Blood sausage (German: blutwurst) - Often made from fatty pork meat,
but in the Rhineland, horse meat is traditional. A variant known as "zungenwurst" is a pork blood sausage
with chunks of pickled pig's tongue added.
- Bratwurst - A sausage made from pork, beef or veal. Bratwurst is normally served mustard and ketchup.
It may also be cut into slices, coated with a curry sauce, and served as "currywurst",
- Frankfurter sausage - A smoked pork sausage, eaten hot with bread and mustard. While it is undoubtedly
the inspiration for the American "frankfurter" sausage eaten in hot dogs, it is not the same.
- Weißwürste - White sausages made from pork fat. This dish originates in Munich (German: München), and is traditionally eaten in a mid-morning meal known as "second breakfast" (German: Zweites Frühstück).
Related Links
Related Links:
Books about German Cooking and Recipes
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