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German Cuisine

Meat and potatoes, German style.

Sweet and Savory

Popular sweet and sour dishes like sauerbraten (which combines a sour marinade with a sweet sauce) reveal a taste for flavors that hearken back to medieval cooking, when such combinations were popular across Europe. Vinegars, sugar, and fruits provide popular piquant sauces.

A Taste for the Tuber

The German love of potatoes--enjoyed in salads, dumplings and pancakes--is rivaled only by the Irish. But it wasn't always so. In the mid-1700s, Frederick the Great of Prussia demanded that dubious peasants plant the curious kartoffel. Fondness followed, but gradually.

Meat is Major

Roasted meats (braten), schnitzels, and sausages (there are more than 1,000 varieties) are star players of the German dinner plate. The prominence of meat-eating in German culture goes back to ancient times: Romans derided Germanic tribes for their vigorous meat consumption.

Find more recipes in our German Recipe collection.

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MarkJ

Sep. 23, 2009 12:48 am

Hi Carl, I think the reason that German food reminds you of American food is that American food was heavily influenced by German immigrants. I mean 'Humburger' and 'Frankfurter' are named after the German cities where they originated, and Pretzels and sour-dough also came from German bakeries.

MarkJ

Sep. 23, 2009 12:49 am

Ooops! I meant 'Hamburger' of course! ;)

Greg

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Sep. 23, 2009 6:39 am

Growing up in a household where German was spken regularly, I enjoyed many of the dishes you described. I have taken my mother's potato salad to many parties, and got many nice compliments.

Maureen

Sep. 23, 2009 7:34 am

My grandparents were from Germany and I learned how to cook from them. Most of these are really authentic recipes. Thank you for the potato dumplings. These are just the way I remember them !!!

GR8MOM38

Sep. 23, 2009 9:43 am

We loved the salad dressing served at our German Restaurant before it closed. The salad was just lettuce, cucumber, and vegetables, and the dressing seemed just vinegar, sugar, water and German spices. Can anyone give me a recipe?

Karen

Sep. 23, 2009 10:17 am

I was fortunate enough to live in Germany for 6 years. Sauerbraten was my favorite dish (ok..one of about 40)and I am definately going to try the recipe here :-)

cheryl

Sep. 23, 2009 11:07 am

I was so excited to review these recipes, the weather will be changing very soon in my area. Fall activities the wood burning stove and friends gathered for an Octoberfest Party what could be better. Let's not forget a few German beers.

marthajones

Dec. 2, 2009 12:42 pm

Surprising to many German food is not all heavy laden with fat and carbs as the perceived outside of Germany. Most favored by the people here are dishes which use fresh vegetables and fruits. What is important is Fresh made served without over cooking or waste. The recipes sound interesting and I hope to be able to contribute and help with more.

SeattleFrettchen

Dec. 5, 2010 12:27 pm

Just moved back to the States after living in Germany for a couple of years and these recipes do bring back some memories, but they are all really heavy on meat and potatoes and are primarily reflective of the American view of German food, not what I think Germans think of as German food. The families that I ate dinner with tended to cook lighter things with an emphasis on FRESH ingredients. Lots of different types of fresh salads, Rahmspinat, Linsensuppe, Rotkohl, Tomato-Mozzerella, stuffed bell peppers (yum!). Hopefully some of those recipes will show up here as well. :) -- Although I could skip some of the crazy pizza toppers ;).

Noel Potts

Jan. 6, 2011 9:01 am

How does one get hamburger to be less chunky. In former times it was never so chunky. I hope I expressed myself clearly Noel Potts

jjwharrell

Mar. 30, 2011 6:19 am

I used to fly to Germany a lot with my prior job and had the best soup. They called it 'Goulash', I have looked every where and can not find the recipe. Anyone?

vraam

Apr. 11, 2011 4:43 am

Can any one help me find a Grun Kohl recipe??

Ginny B

Apr. 24, 2011 5:55 am

To Noel Potts. A trick to keep hamburger less chuncky after you have browned it, is to mash it with a potato masher. The one I use has a 4 x 3 inch base. It keeps the ground beef all the same size. Great for spagetti & sloppy joe sauce.

Ingrid Herbst

Oct. 10, 2011 10:23 pm

I am of German heritage living in RSA. Goulasch is more a Hungarian or even Austro Hungarian dish. If look up those countries cuisines you will find an abundance of recipes for this. I love baking. But would like more recipes that are genuine German, French, and Italian. Both big cakes as well as tarts, and Petite Fours. It would also be great to know the towns they originate from.

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