Pronounced /ˈbrɑːtˌheɪrɪŋ/, Brathering is a popular dish from northern Germany made of fried fresh herrings that marinate for several days before serving. Serve for lunch with fried potatoes. Ingredients: 4 fresh herrings ready to be cooked salt and pepper 1 tablespoon sugar flour butter or oil for frying 1 cup red wine vinegar 1 cup … [Read more...]

A classic biergarten food, Obatzda, also spelled obatzter and obazda, combines a few simple ingredients to create a brightly colored cheese spread with surprisingly complex flavor. Typical accompaniments for Obatzda are Bavarian pretzels, rye bread, rounds of red radish or spiral-cut white radish. Perfect for the Oktoberfest … [Read more...]

A Weißwurst, literally white sausage, is a traditional Bavarian sausage made from minced veal and pork back bacon. The Weißwurst was created in Munich on February 22, 1857, and has since become a very important part of Bavaria cooking and lifestyle. Legend has it that the Weißwurst was invented by mistake in 1857, when an innkeeper in Munich ran … [Read more...]

While veal is the traditional choice for authentic German Wiener Schnitzel, chicken or pork is an easy and delicious substitution. And this pan-seared schnitzel is a lightened up version of the favorite fried cutlets, yet is just as tender and yummy as its counterpart. Ingredients: 4 skinless, boneless, thinly sliced chicken breasts 1/4 … [Read more...]

This creamy sausage, potato and sauerkraut soup is a little taste of Oktoberfest you can have any time of the year! Ingredients: 4 tablespoons butter 1 medium onion, finely diced 1/4 cup flour 1 1/2 cups chicken broth 2 1/2 cups milk 400 g Bratwurst, halved and sliced 1 1/2 cups cooked diced potatoes 1 cup sauerkraut … [Read more...]

Geschnetzeltes is a popular German dish for the busy cook. A creamy sauce with pork, mushrooms and onions, it is traditionally served with Spätzle, cucumber salad or potatoes. Ingredients: 0.5 kg lean pork, cut into thin strips 2 tablespoons extra virgin olive oil 1 small yellow onion, diced 300 g fresh white button mushrooms, … [Read more...]

The combination of tangy cider vinegar, onions, and smoked bacon makes this German side dish absolutely addictive. It's so good, you'll want to eat it as the main meal! There is something about adding bacon to recipes that sends the dish over the top. Between the crispy tenderness of the sauteed cabbage and the crunchy bacon bits, this easy side … [Read more...]

Speckeier are scrambled eggs with bacon. It's a perfect dish for Vesper - German snack time in-between main meals (Zwischenmahlzeit). A Zwischenmahlzeit is also referred to as Brotzeit, Vesper or Zweites Frühstück for adults. After all, snacks aren’t just for children! The English word “snack” is also used, as is Imbiss, although these refer … [Read more...]

Kalbsvögerl, literally "little veal birds", are small veal roulades with herbal spicy stuffing. Perfect to enjoy with mashed potatoes or Spätzle. Ingredients: 8 thinly cut veal steaks (100 g each) 2 spring onions 1/2 bunch of parsley 2 stems thyme and marjoram 1 (about 125 g) coarse, uncooked bratwurst 1 tbsp flour 1 bunch of soup … [Read more...]

Räuberfleisch is easy and quick to prepare, yet far from fast food. Guten Appetit! Ingredients: 2 paprika 8 champignons 1 onions 8 pickled cucumbers 4 tbsp tomato paste 800 g pork gulasch pepper ground paprika 4 garlic Preparation: Chop the peppers, mushrooms, gherkins and onions. Lay out a deep plate with aluminum … [Read more...]