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In other countries, German food often has a reputation for consisting of large amounts of red meat,
simply cooked. While it is true that red meat dishes, especially beef and pork, but also game
(including wild boar, venison and rabbit), are popular in
Germany, there is much more
to German cuisine than simply roasted meat. Additionally,
Germany has an international
reputation for its sausages - and there are an incredible choice of sausages available - at least 1,500
varieties!
Traditionally in
Germany, people eat a fairly
light breakfast (German: frühstück) which may include
breads and some meats
(such as salted meats like salami, ham, or meat spreads such as leberwurst),
a fairly light evening meal
(German: abendessen or abendbrot), and have their main meal at lunch
(German: mittagessen). Sometimes,
a "second breakfast" (German: zweites frühstück) also be
eaten during mid-morning, and because of modern working patterns is quite common now for the day's main
hot meal to be eaten in the evening instead of at lunch time.
Here are some popular German dishes:
- Blood sausage (German: Blutwurst) - A sausage made from blood, meat
and barley (similar to English black pudding). Blutwurst is often made from fatty pork meat with cow's
blood, but in the Rhineland area, horse meat with is traditional. A popular variation is
"zungenwurst" which includes pickled pig's tongue in the sausage mix. Although the sausages
are ready cooked and ready to eat, blutwurst is almost always heated and served hot.
- Weißwürste - White sausages made from pork fat.
Originally from Munich (German: München),
this dish is often eaten as part of "second breakfast" (German: zweites frühstück).
- Frankfurter sausage - A sausage made with smoked pork. While it is eaten hot with bread and mustard,
it is not exactly the same as the American "frankfurter" sausage.
- Bratwurst - Bratwurst are a popular variety of sausages made from pork or beef (or sometimes veal),
and normally eaten hot with mustard and ketchup. Bratwurst is also used as an ingredient for some
other dishes; for example, currywurst is made by slicing bratwurst and dipping the slices into
a tomato-based curry sauce.
- Sauerkraut - Finely sliced cabbage, fermented in an airtight container. It can be eaten as a relish,
dressed with oil and onions as a salad, heated and served hot, or used as ingredient in other dishes.
- Schupfnudeln - Sauerkraut cooked with potato noodles.
- Spätzle - The German version of noodles. A simple dough is made from flour, eggs and salt, and it is
then cooked in boiling water. Spätzle is often eaten as a side dish with meat,
but may also be used as an ingredient in other dishes too.
- Linsen, spätzle und saitenwürstle - Spätzle cooked with lentils and frankfurter-style sausages.
- Kässpätzle - Spätzle mixed with grated cheese and fried onions, then fried or baked.
- Krautspätzle - A cooked mixture of spätzle, sauerkraut, onions and butter.
- Gaisburger marsch - A traditional beef stew, contained cubes of beef, potatoes and spätzle. The stew is topped with onions fried in butter.
- Eisbein - Braised leg of pork, served with gravy, klöße and sauerkraut. In Berlin,
eisbein is cooked with pea puree.
- Labskaus (also known as "Lapskaus") - Corned beef boiled in broth, and then
minced with beetroot, onion, potatoes, and herring or ham, and finally fried in lard.
Traditionally accompanied with rollmops (pickled fillets of herring).
- Hasenpfeffer - A stew made from marinated rabbit meat, with a sour taste created by adding
wine or vinegar.
- Schwenker - Grilled pork steaks, prepared with a marinade of onions and spices.
- Saumagen - Translated literally, saumagen means "sow's stomach". It is probably best
understood as being the (rough) German equivalent of haggis. Basically pork or beef with onions,
carrots and a variety of spices and flavors is cooked in pig's stomach. It should be noted that
the stomach itself is not eaten, but is just used as a casing when cooking. The usual accompaniments
are mashed potatoes and sauerkraut.
- Schwarzwälder kirschtorte - Known as "Black Forest gateau in the United Kingdom, and "Black Forest Cake" the United States, Canada and Australia - Layers of chocolate cake, with whipped cream and cherries between each layer. The cake is then decorated with more whipped cream as well as maraschino cherries and chocolate shavings. In Germany, kirschwasser (a clear brandy made from cherries) is traditionally used in making the cake, although in other countries this is frequently substituted (for example, in Austria, rum is often used instead), or omitted entirely.
- Klöße - Traditional German dumplings made from grated potato or dried bread, with milk and egg yolk.
In Bavaria and Austria, it known as
"knödel" or "knödeln".
- Stollen - A bread-like fruitcake with citrus peel, dried fruit, almonds and spices, often eaten at
Christmas. The most famous variety is
Dresden Stollen from the city of Dresden,
which is marked with a special stamp, and only available from 150 bakers.
- Lebkuchen - Cookies made from
gingerbread, also often eaten
during the
Christmas period.
On this page, you'll find a great selection of German Cook Books.
By Mimi Sheraton
Random House
Released: 1965-10-12
Hardcover (560 pages)
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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. |
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Penfield Pr
Released: 2002-08-01
Spiral-bound (160 pages)
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This book, in the popular recipe-card-file-size, stocking-stuffer format, is chock full of best recipes and notes about Germany, including information on German-American culture, language, and sites. The German specialties in this book are wonderful. Beverages of fruit punch and May wine are sure to please any visitor. Start your meal with a dandelion salad and Bremen herring served with Old-Order Amish bread! For a main course try stuffed cabbage rolls or venison Terrine with Black Forest asparagus and caraway potatoes. For dessert, try the Bavarian sweet rolls or Oma's apple dumplings! |
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By Jean Anderson
William Morrow Cookbooks
Released: 1993-10-13
Hardcover (416 pages)
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Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy WÃœrz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in LÃœbeck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany's gastronomic triumphs. With explanations of ingredients, clear instructions, and evocative introductions to the recipes, the cooking of today's Germany is illuminated for American cooks. All the traditional dishes are here, many in their original robust versions and others cleverly lightened by German's new generation of chefs and home cooks. Potato salad, barely glossed with dressing, then greened with fresh chevil; sauerkraut teamed with cod; and pumpernickel reduced to crumbs and folded into an airy Bavarian cream are just a few of the creative new German dishes that nevertheless bow to tradition. A chapter on wine and beer by Lamart Elmore, former executive director of the German Wine Information Bureau, completes the picture of Germany's total gastronomic experience. Germany today is a land of contradictions, a land where meandering rivers run alongside autobahns, where castles and cuckoo clocks coexist easily with high tech, high fashion, and haute cuisine. German food reflects this rich tapestry, and in The New German Cookbook, Jean Anderson and Hedy WÃœrz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks. |
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By Nadia Hassani
Hippocrene Books
Hardcover (270 pages)
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Spoonfuls of Germany goes beyond the sauerkraut and knackwurst stereotype to unveil the often overlooked diversity of German cuisine. 170 regional recipes range from classic dishes, such as spaetzle with cheese and sauerbraten to forgotten delicacies like Westfalian pumpernickel pudding. Numerous profiles, anecdotes, and food lore complete the book. |
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By Marianna Olszewska Heberle
HP Trade
Paperback (320 pages)
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By Duane R. Lund
Lund S&R Publishing
Paperback (80 pages)
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Now you can celebrate Oktoberfest any day of the year. Treat your friends and family to more than 100 authentic family recipes, many of which have been passed down from generation to generation. Enjoy soups, stews, breads, salads, meats, desserts, home brew and more! |
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By Maria Swaringen
1st Books Library
Hardcover (368 pages)
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By Lesley Chamberlain
Southwater
Paperback (96 pages)
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Full of hearty and nourishing recipes brimming with variety and flavour, this evocative and inspirational cookbook will delight all those new to the traditional cooking of Germany and Central Europe and introduce surprising new recipes to those who have already enjoyed the richness of this classic cuisine. |
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By Helga Hughes
Penfield Books
Released: 2002-08-01
Spiral-bound (172 pages)
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There is Black Forest Cherry Cake from Baden-Wurttenberg in the upper Rhine Valley; cooking with beer in Bavaria; Berlin Frikadellen, an early version of the American hamburger; the spicy tastes of Brandenburg; seafood of Bremen and Hamburg; and a continuing list of flavors and tastes of the other regions. A special section includes traditions and foods associated with holidays and national celebrations. Karin Gottier, German folklorist, details a traditional Christmas in Germany, and the origin of many customs now celebrated wordside. |
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