German Recipes

• 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).

• German Recipes & Cookbooks
  
  
• Recipes and Cookbooks

Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes (Hippocrene Cookbook Library) By Nadia Hassani Hippocrene Books Hardcover (270 pages) List Price: $24.95* Lowest New Price: $16.41* Lowest Used Price: $9.25* Usually ships in 24 hours* *(As of 12:20 Pacific 4 Feb 2012 More Info) Click Here Product Description: Spoonfuls of Germany offers an in-depth look at the surprisingly diverse German regional cuisine. Stretching from the shores of the North and Baltic Seas to the Alps, Germany has a large number of distinctive regional dishes that encompass a wide variety of vegetables and fruits, meat, poultry, seafood, dairy products, and much more. The country's position in the heart of Europe, bordering on nine nations, has also greatly influenced German food and cooking. The regional specialties in this book present the full spectrum of German food. Spoonfuls of Germany goes beyond the saurkraut and knackwurst stereotype to unveil the often-overlooked diversity of German cuisine. The 170 regional recipes range from classic dishes such as spaetzle and sauerbraten, to forgotten delicacies like Westphalian pumpernickel pudding. Numerous profiles, anecdotes, and food lore complete the book. Complete with b/w photos and maps.

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking By Mimi Sheraton Random House Released: 1965-10-12 Hardcover (523 pages) List Price: $34.95* Lowest New Price: $21.43* Lowest Used Price: $7.53* Usually ships in 24 hours* *(As of 12:20 Pacific 4 Feb 2012 More Info) Click Here Product Description: Here is the completely authentic book of German cuisine, from delicious soups to the greatest baking specialties of the world, complete with indexes and both English and German. In addition to the easy-to-follow recipes, the author discusses some of the great restaurants in Germany and how to order the traditional dishes. She researched these recipes for a year in the United States, eating almost every night in German restaurants, from the most expensive, to small neighborhood eateries, then traveled throughour Germany itself. Every recipe has been tested in her own kitchen--she guarantees that the ingredients are readily available and that the average person needs no special equipment in order to cook it. "Few countries in Europe," the author writes in her introduction, "have landscapes more beautiful or maore varied than those of Germany. It is not a large country, slightly smaller than the state of Montana, but within this area there is almost every kind of terrain one finds in the Temperate Zone. The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section--the dumplings, sausages, beer, pork, and cabbage dishes--represents German cooking to the outside world Delicious though these dishes may be, they hardly begin to give even a clue to the whole spectrum of German cooking, which has more appeal than the average American palate than that of any other foreign country. Think of all the German dishes that have been taken over by Americans--not only hamburgers and frankfurters, with or without sauerkraut, but the jelly doughnut that was first the Berliner Pfannkuchen, Boston Creme Pie, that in Germany is 'Moor's Head'; the range of Christmas cookies; and even that old stand-by of ladies' luncheons, creamed chicken in a patty shell, that appears in every German Konditorei as Koniginpastetchen." Here they all are, hundreds of them. So Prosit and gut essen: your health and good eating.

German Gourmania (Food Fare Culinary Collection) By Shenanchie O'Toole Food Fare Released: 2011-07-18 Kindle Edition (16 pages) List Price: $0.99* *(As of 12:20 Pacific 4 Feb 2012 More Info) Click Here Product Description: German Gourmania contains a brief history of Germany, and features information about German dishes, German beer and other spirits, cheese, traditions, common food words, German recipes and links for further study.

German Recipes: Old World Specialties and Photography from the Amana Colonies Penfield Pr Paperback (128 pages) List Price: $14.95* Lowest New Price: $14.95* Lowest Used Price: $10.52* Usually ships in 24 hours* *(As of 12:20 Pacific 4 Feb 2012 More Info) Click Here Product Description: More than 75 photographs from 1900 onward illustrate life and scenes in the Amana Colonies of Iowa, including German recipes by the cooks who made them famous. More than 100 recipes include beer batter for vegetables, cabbage soup, watercress salad, Amana-style sour cream salad, quick saurbraten, marinated round steak, roast pheasant with apples and kraut, red raspberry pie, chocolate layer cake, and more. This book also includes history, culture, and religion of the Amana Colonies, a communal society until 1932.

German Cooking: The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen By Marianna Olszewska Heberle HP Trade Released: 2005-12-06 Mass Market Paperback (320 pages) List Price: $18.95* Lowest New Price: $9.70* Lowest Used Price: $2.75* Usually ships in 24 hours* *(As of 12:20 Pacific 4 Feb 2012 More Info) Click Here Product Description: A combination of traditional recipes with lighter, contemporary German dishes--from soups and salads to entrees and desserts--this cookbook is filled with more than two hundred easy-to-follow German recipes adapted for the American kitchen. Original.