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...]

Brägele is badische Bratkartoffeln, fried potatoes in local style. Ingredients: 7 large potatoes 1 medium-sized onion salt olive oil and a bit of butter 100 g bacon fresh parsley or chives, chopped Preparation: Brägele can be cooked from raw potatoes as well as with boiled potatoes. The boiled potatoes can be cut into slightly thicker … [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...]

Schupfnudeln are not pasta, but potato finger-shaped dumplings. This delicacy from Southern Germany, when crispy fried, is the perfect accompaniment to sauerkraut, red cabbage, turkey, duck or pork. Because few ingredients are required, it is easy to prepare them from scratch. Try to find starchy potatoes, as they are the best choice for this … [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...]