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Famous German Dishes |
 
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World-renowned German specialties How many have you tasted?
Main Dishes
"Roast goose". Usually stuffed with apples and prunes.
"Pepper Hare". Today, it's still well peppered, but is usually made with marinated rabbit, not hare.
"Heaven and Earth". Made with sliced or pureed apples and potatoes with blood sausage.
"Veal knuckle". The shank is slowly roasted, resulting in a crisp exterior, succulent interior.
"Veal Bird". The veal is stuffed and rolled with bacon, spinach and chopped hard-boiled egg.
Roasted smoked pork loin. Supposedly originated in the German city of Kassel.
"Meatball from Konigsberg". Mixed-meat balls (pork is usually included) are poached and served in a thickened white sauce flavored with lemon and capers.
This sailor's favorite is a hash of meat, fish, onions, potatoes and beets topped with a fried egg.
A ravioli-looking specialty. The dough stuffed with cooked minced meat and spinach.
Long-marinated, sweet-and-sour beef pot roast. Potato dumplings, red cabbage, and stewed fruit are traditional accompaniments.
"Roast pork". The meat (typically shoulder) is slowly cooked and served with sauce, dumplings and sauerkraut.
The bone-in shank is moist inside, crisp outside thanks to slow roasting.
Spit-roasted whole suckling pig. Spanferkel also refers to a feast featuring the pig.
"Vienna Cutlet". Borrowed from Austria, but now an entrenched German dish. The thin veal cutlet is breaded and pan fried in butter.
Sausage
"Farmer's sausage". Made with pork. Smoked.
"Blood sausage". Minced pork is mixed with blood and a filler such as breadcrumbs.
Made with veal, pork and milk. Subtly seasoned.
"Roast sausage". Made with pork, sometimes mixed with veal.
Prepared with pork, veal and lots of garlic, then smoked.
"Liver sausage". Usually made from pig's liver. Easy to spread over crackers and toast.
Another spreading sausage. Made with pork and pig liver. Smoked.
"White sausage". Made with veal and pork. Mildly seasoned.
Side Dishes
Fried potatoes are enhanced with bacon and onions.
"Potato salad". The German version uses vinegar and oil, not mayonnaise.
Pan fried potato pancakes served with apple sauce.
"Sour Cabbage". Vegetable is shredded then pickled.
Small, hand-made noodles dropped in boiling water.
Soup
This sweet-sour mixed vegetable-fruit soup doesn't necessarily have to include eel (aal) despite its name. "Aal" means "everything" in an early German dialect.
Sauce
A green sauce made with a mixed variety of herbs.
Hors d'ouevre
A pickled herring filet is rolled around a pickle or onion.
Cheese
Quite pungent or odiferous. Originally made in Belgium, but currently produced in quantity in Germany.
Created in the Vosges Mountains in France, but now very much a German staple. Relatively mild for a German cheese.
Semi-firm, pale yellow cheese. Modest creamy texture.
Sweets
This treat is known as the "King of Cakes" in Germany.
An almond-sugar-egg-white paste is molded into the shapes of fruits, flowers and animals.
A raspberry puree partnered with cream, whipped cream or ice cream.
Chocolate layer cake augmented with sour cherries and whipped cream.
Christmas cake. Originated in Dresden, but it is now admired throughout Germany.
Street-vendor fast foods with foreign influences
Sausage chunks doused with a curry sauce.
Turkish inspiration invented in Berlin, now sold around the world. Mass of ground lamb is grilled on a vertical spit, then sliced and served on pita bread.
German cuisine
Also learn
My food & wine
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I hope my German Cuisine food & travel page helps you enjoy your vacation, tour or trip ©2008 HQP / Hillman Quality Publications
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Gansebraten
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