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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).
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Books about German Cooking and Recipes


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The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

By Mimi Sheraton

Random House
Released: 1965-10-12
Hardcover (523 pages)

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking
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Now in a celebratory fiftieth anniversary edition, The German Cookbook is the definitive authority on German cuisine, from delicious soups and entrees to breads, desserts, and the greatest baking specialties in the world. In addition to easy-to-follow recipes, renowned food writer Mimi Sheraton also includes recommendations for restaurants at home and abroad, as well as tips on ordering traditional fare.
 
Historically, German influence on the American diet, from hamburgers and frankfurters to jelly doughnuts and cakes, has been enormous. But, as the author writes in a brand-new Preface, “Americans have begun to realize that Austrian and German cooks have long been adept at preparing foods that are newly fashionable here, whether for reasons of health, seasonality, economy or just pure pleasure.” Many standards foreshadowed the precepts of new cooking, such as pickling, and combining sweet with savory. Alongside old Bavarian favorites, The German Cookbook includes recipes for nose-to-tail pork, wild game, and organ meats; hearty root vegetables and the entire cabbage family; main-course soups and one-pot meals; whole-grain country breads and luscious chocolate confections; and lesser-known dishes worthy of rediscovery, particularly the elegant seafood of Hamburg.
 
Since Mimi Sheraton first began her research more than fifty years ago, she has traveled extensively throughout Germany, returning with one authentic recipe after another to test in her own kitchen. Today, The German Cookbook is a classic in its field, a testament to a lifetime of spectacular meals and gustatory dedication. So Prosit and gut essen: cheers and good eating!

Grandma's German Cookbook

By Linn Schmidt

Brand: DK ADULT
Released: 2012-08-20
Hardcover (200 pages)

Grandma s German Cookbook
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Whether it's crispy fried potatoes, steamed dumplings, or a creamy jelly roll stuffed with raspberries, no one makes food as good as a German grandmother — that is, until now!

Featuring eighty-five classic recipes, from soups to Sunday roasts, and desserts to Christmas favorites, Grandma's German Cookbook is loaded with recipes any German grandmother would proudly serve her family.

They'll also discover charming profiles of German grandmothers and their takes on classic dishes, for added authentic inspiration.

Russian, German & Polish Food & Cooking: With Over 185 Traditional Recipes From The Baltic To The Black Sea, Shown Step By Step In Over 750 Clear And Tempting Photographs

Hermes House
Paperback (256 pages)

Russian, German & Polish Food & Cooking: With Over 185 Traditional Recipes From The Baltic To The Black Sea, Shown Step By Step In Over 750 Clear And Tempting Photographs
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An authentic and inspiring collection of Eastern European recipes, from Russian Borshch and Salmon Julebyaka to Stollen, Lebkuchen and Apple Strudel.

Modern German Cookbook

By Frank Rosin

DK
Released: 2015-11-03
Hardcover (224 pages)

Modern German Cookbook
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100 recipes of modern German favorites from Michelin-starred chef Frank Rosin.

In Modern German Cookbook, the only German television chef with two Michelin stars, Frank Rosin, shares his secrets and puts a modern twist on 100 classic German recipes. Rosin's eye for detail, finesse and refined simplicity in the kitchen make the dishes effortless for even the most novice of cooks.

From soups and starters, all the way through to desserts, Rosin covers all the German favorites: asparagus soup, schnitzel, baked apple, and even the Rosin family's own sauerbraten recipe! But that's not the only secret he shares. Throughout Modern German Cookbook, he reveals valuable culinary knowledge and techniques, including how a sour flavor can improve the taste of a dish, how a reduction can be utilized for seasoning, and more.

With Modern German Cookbook, you can host a German feast of your own and learn professional techniques that will soon have you on your way to becoming the next Frank Rosin!

German Cooking: The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen

By Marianna Olszewska Heberle

HP Trade
Released: 1996-09-01
Paperback (320 pages)

German Cooking: The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen
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Product Description:
Much more than sausage and sauerkraut, German Cooking combines traditional recipes with lighter dishes that reflect the contemporary German lifestyle. From soups and salads to entrees and desserts, this book is packed with more than 200 easy-to-follow recipes—accompanied by intriguing details about the historical and cultural origins of the dishes. You’ll find classic favorites such as Wiener Schnitzel and Black Forest Cherry Cake, as well as modern innovations like Quick Marinated Beef and Chilled Peach & Pear Soup, in this collection of authentic German recipes adapted for the American kitchen.

German Cooking: A Cookbook of Authentic German Food Recipes

By Samantha Schwartz

CreateSpace Independent Publishing Platform
Paperback (84 pages)

German Cooking: A Cookbook of Authentic German Food Recipes
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German Cooking is a cookbook with over 50 authentic recipes from Germany. You’ll find only the very best and most delicious German recipes. Get ready to discover some magnificent German cuisine. These German recipes are the very best and easiest you will find. You will revisit these wonderful recipes time and again. All these recipes are tried, tested and perfectly adapted for quick and easy home cooking. Scroll up and grab your copy of German Cooking right now!

Best Recipes: German Cooking And Baking

By Dr. Oetker

DR. OETKER VERLAG KG
Hardcover (248 pages)

Best Recipes: German Cooking And Baking
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As New. Ships with Care, Daily.

New German Cooking: Recipes for Classics Revisited

By Jeremy Nolen

Chronicle Books
Released: 2015-01-27
Hardcover (248 pages)

New German Cooking: Recipes for Classics Revisited
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  • Chronicle Books
Product Description:
Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, German Cooking Now celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Chefs Jeremy and Jessica Nolen share recipes from their family table, inspired by their travels in Germany. Slow-braised meats, homemade pickles and preserves, hand-cut noodles, and vegetables every which way—the recipes in German Cooking Now are entirely true to their roots, yet utterly unique. More than 40 full-color photographs and creative recipes for every meal occasion will satisfy food lovers far and wide.


 
 
 

 
 
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