In Germany, Schnitzel is usually made of pork, although turkey, chicken and veal are also common. The pork loin is pounded to a 1 cm thickness, seasoned with salt and pepper, and then dipped into flour, egg and bread crumbs. It is usually served with French fries, mashed potatoes, or Spätzle. The dish has been extremely popular since the end of the … [Read more...]

Schwäbische Käsespätzle is a quintessential Swabian comfort food dish.  Homemade Spätzle are layered with shredded Emmentaler and caramelized onions and then baked in the oven. Ingredients: 1 batch homemade German Spätzle can be made in advance and refrigerated until ready use, then let warm to room temperature before baking. Can also use a large … [Read more...]

These traditional Bavarian bread dumplings, or Semmelknödel, are great when you've got delicious gravy to soak up. They taste especially great served with Sauerbraten! Ingredients: 8 day-old white rolls or slices of white bread 1 cup warm milk 1 onion, peeled and chopped 1 teaspoon butter 2 eggs 2 tablespoons flour a pinch of salt 1-2 … [Read more...]

Hearty, humble, and deeply satisfying, Brägele is one of Germany’s most beloved regional potato dishes. Hailing from the Swabian and Baden regions, this crispy pan-fried potato specialty is a staple in homes, beer gardens, and rural taverns across southern Germany. What sets Brägele apart is its rustic character—made with boiled potatoes from the … [Read more...]

Flädlesuppe, or German pancake soup, is basically a bit like chicken noodle soup except with strips of pancake in the broth. This southern German favorite is perfect as a first course for lunch on cold days. Serve this soup soon after assembling, because the pancakes soak up the broth and, eventually, will fall apart. Ingredients: 1/2 cup … [Read more...]

German red cabbage recipes, also known as Rotkohl, Rotkraut, and Blaukraut, are among those best vegetable recipes that Germans love! They go so well with dishes like rouladen and meat loaf. It's a traditional German side dish that goes so well with almost anything. Ingredients: 2 - 3 tbsp butter, oil, or bacon fat 1 onion, diced 1 head red … [Read more...]

Gaisburger Marsch (German for "march of Gaisburg") is a traditional Swabian beef stew, named after Gaisburg, a district of Stuttgart. The meat, cooked in a strong beef broth, is cut into cubes and served with cooked potatoes and Spätzle. The broth is poured over the dish before topping with golden-brown onions fried in butter. One explanation … [Read more...]

If you're looking for a comforting, authentic taste of southern Germany, few dishes deliver like Schupfnudeln. These finger-shaped German potato dumplings are hearty, versatile, and deeply rooted in regional tradition. Whether served sweet with poppy seeds or savory with sauerkraut and bacon, Schupfnudeln embody the rustic heart of German home … [Read more...]

This is a traditional recipe from a region called Sauerland in Westphalia. In earlier times, this potato dish was actually a meal for the poor because it’s made mostly with potatoes, and they wouldn’t need many additional ingredients. A typical side dish would have been sugar beet syrup or applesauce and pumpernickel, a regional type of black … [Read more...]