Craving a taste of authentic traditional German food but not sure where to start? You're in luck! We've teamed up with 25 German bloggers who are experts in all things food to bring you the ultimate guide to traditional German fare.
Germany is known for its hearty, comforting dishes that are packed with flavor and history. But with so many options to choose from, narrowing down the must-try foods can be a challenge.
That's why we hired Minuca Elena to reach out to 25 German food bloggers and ask them the following question:
What are the top three traditional German foods that every tourist must try?
We also wanted to know about those hidden gems, the less famous favorites that these bloggers can't get enough of.
Whether you are planning a trip to Germany in the near future or you just want to try new recipes, we hope that this article will shed some light into what are the best traditional German foods anyone should try.
Keep reading to explore the delicious world of traditional German foods together!
Nadine Horn & Jörg Mayer - Eat This
Very few of the well-known traditional German dishes are vegan. However, there are a few and fortunately, many of the others can be easily adapted to be plant-based.
1. For example, classic Swabian "Linsen und Spätzle" which are small dumplings with lentils in a slightly sour sauce. The original often includes a sausage, which can also be easily replaced with your favorite vegan alternative.
2. By now you can get the unofficial German national dish, the "Döner Kebab" in many larger cities as a vegan version with seitan or tofu.
3. And don't miss out on "Kartoffelpuffer" - crispy, juicy pancakes made from grated potatoes that are traditionally served with apple sauce. Although they are not mentioned often when it comes to German cuisine, for many they’re pure nostalgia.
Karen Lodder - German Girl in America
1. Spaghetti Eis
Do Germans eat Ice Cream made from Pasta? No! Every Eis Diele (Ice Cream Shop) serves bowls of Spaghetti Eis, made from vanilla ice cream pushed through a pasta press, then topped with a strawberry sauce (that looks like marinara) and sprinkled with shaved white chocolate (parmesan cheese!). While basically, it’s just Vanilla ice cream topped with strawberries, the flavor and experience are tastier than the basic parts.
2. White Asparagus
Every April, a collective madness known as Spargelzeit takes over Germany, and suddenly White Asparagus pops up everywhere. Restaurants put out special menus with a dozen preparations for this King of Vegetables. The best way to enjoy it is the simplest. White Asparagus spears served with boiled potatoes, thin slices of salty ham, and melted butter (yes, you can order Hollandaise, but butter…mmmm). Warning! Asparagus season ends with a bang on June 24th.
3. Leberkäse
Liver Cheese? It sounds like something people would run away from. But you won’t find liver or cheese in this finely ground meatloaf. It looks a bit like bologna, but the taste is less…um… bologna-like. The Leberkäse is served in a few different ways. At home we eat it sliced thick and fried, and Bavarians top that fried slice with a fried egg. But the best I ever ate was at the Biergarten in Munich’s Viktuelienmarkt. A thick slab of freshly baked Leberkäse tucked into a crisp Semmel (roll) with some mustard. Enjoy it with a Bier or Radler and watch the world go by.
4. Königsberger Klopse
If you are traveling in the Northeast of Germany, and you are lucky enough to find Königsberger Klopse on the menu, order it. The dish gets its name from the old Prussian city of Königsberg. And the Klopse? Just another name for meatballs. The meatballs, a combination of several different ground meats, seasoned with anchovy paste and capers, and served in a cream sauce over boiled potatoes, pack a huge punch of flavor. Trust me, you’ll be licking the plate.
Vera Wohlleben - Nicest Things
When you talk about traditional German foods, there is a lot of meat involved - think of Bratwurst, Sauerbraten, or Schnitzel. But as I am a vegetarian, I will present you three veggie-friendly dishes. They are still so typical for Germany and absolutely delicious!
1. First of all, you should try a good plate of Käsespätzle. This hearty dish originates in the south of Germany (like me), but you can find it on the menu cards from north to south. Handmade Spätzle noodles, a lot of creamy, melted cheese, and crispy onion rings… Heaven!
2. Then, don’t miss Bratkartoffeln - the best thing a potato can become. Regional potatoes are thinly sliced and baked to crispy perfection. Every cook has its own secret recipe which is of course, the best. Have fun testing them all!
3. Last but not least, here is my personal sweet favourite: Schupfnudeln with poppy seeds and plum jam. It is lesser known than the previous dishes, but oh so yummy. Sweet potato noodles in a warm buttery poppy seed sauce, topped with caster sugar and lots of plum jam.
Maybe you are lucky and find it on some menu… Or you make friends who will prepare it for you 🙂
Jonas Zeschke - FitTasteTic
As someone deeply rooted in Hamburg's food scene, there's nothing I like more than sharing the tasty dishes my city has to offer. Even though I typically focus more on healthy dishes, I still really enjoy most of the classic German cuisine. But I'm definitely more fan of the Northern, lesser-known cuisine of Germany.
1. First up, Currywurst. This isn't just any fast food; it's a cultural icon. Imagine a succulent pork sausage, sliced and drenched in a curry-infused ketchup that packs just the right amount of heat. In Hamburg, we like our sauce with a bit more kick, reflecting our love for bold and zesty flavors. It's simple, it's delicious, and it's something you can enjoy on the go, making it my top pick for anyone exploring German street food.
2. Then, we have the Finkenwerder Scholle, a dish that pays homage to Hamburg's fishing legacy. Picture this: a freshly caught plaice, pan-fried with onions, bacon, and a hint of shrimp, bringing the North Sea's bounty right to your plate. It's a taste of Hamburg's maritime soul, served with a side of tradition and a sprinkle of local pride.
3. And for a grand finale, Rote Grütze. This dessert is a symphony of berries—raspberries, strawberries, red and black currants—gently thickened and served cold, with a lavish dollop of vanilla sauce. It's the perfect palate cleanser after a savory meal, offering a refreshing and tangy twist that encapsulates the essence of Northern Germany's dessert tradition.
Annette Sandner
As a tourist, you shouldn’t miss German classics on your plate, obviously.
1. In the southern part of Germany, you have to try pork roast with potato and bread dumplings, it’s famous for the crispy crust and the hearty sauce.
2. Also, you will find all kinds of sausages in Germany: roasted ones and very famous in the main city of Berlin: Currywurst with fries!
3. If you pass by Munich in Bavaria you have to try the "white sausage", traditionally with sweet mustard, a "Breze" and wheat beer.
4. What I personally love is "Leberkas" - also a southern specialty, like a very fine meatloaf. You eat it as a snack in a white bun "to go" or with potato salad on a plate.
Marita Sinden - My Dinner
German food is varied as it is strongly influenced by the regional cuisine. If you visit Germany for the first time, I would urge you to try three things: German pastries, German sausages, and German beer. This may be a bit cliched, but gives a taste of both German and regional cuisine. Because every town and region in Germany will have its unique type of sausage and its local beer and pastry.
1. So if you are in Berlin, try a Berliner Pfannkuchen, a Currywurst and a Berliner Pilsner.
2. In Frankfurt, taste a slice of the Frankfurt Kranz cake, a Frankfurter Rindswurst, and drink a Henninger Kaiser Pilsner.
3. In Bremen, get a piece of Bremer Klaben, a plate of Pinkelwurst and Kale, and a bottle of Haake Beck Beer. Just like that, every region has its culinary treasures to uncover. Read more about German food here.
Gabriele Utz - My Best German Recipes
1. Sauerbraten
If you are in Germany you must try the Sauerbraten. It's a classic and traditional German pot roast that consists of beef that was marinated for some days. In restaurants it is served with potato dumplings, Spätzle or mashed potatoes, and, of course, red cabbage. In my childhood, it used to be a typical "Sunday" lunch or served at festive events.
2. Strammer Max
If you don't have much time for a big meal you might want to try this dish that is called Strammer Max. It's a very popular snack in Germany that consists of a slice of bread, topped with ham, cheese, and a fried egg; some add pickles, radishes, cucumber, or tomatoes too. The dish will be served in many restaurants, pubs, and inns from North to South. I like it as it is a wholesome snack.
3. Cheesespätzle - Käsespätzle
If you visit the South, the region around Stuttgart, try this dish that combines egg pasta called Spätzle, topped with fried onions and cheese, served with a mixed salad. German Cheese Spaetzle can be found on almost every menu of the local Inns that are called "Gasthaus". You might find this dish even in the North because it has become so popular. Makes a nice alternative for vegetarians.
Holly Becker - Decor8
Visit a bakery - always order cakes and breads - try as many as you can! German bakeries are largely underrated but I think they are far better than American ones.
My favorite thing from the bakery is Franzbrötchen.
Also, you will always be told to try German Bratwurst. It's fine - of course - but if you can order Münchener Weißwürste mit süßem Senf und Laugenbrezn, then you've really struck gold standard wurst in Germany.
I also love to order Schweineschnitzel mit Champignonrahmsoße, gebratenen Champignons und Bratkartoffeln.
Betina Wech-Niemetz - Mundgefühl
Typical German cuisine can be described as rather hearty and meat-heavy.
Visitors to Berlin, for example, cannot avoid the legendary currywurst. This is illustrated by the long queues in front of some currywurst stalls, which can almost be called institutions. The quick meal to go can easily be eaten between two appointments.
You should at least try the ever-popular meatballs while sitting down. In this country, they are often enjoyed with mashed potatoes, potato salad or vegetables such as carrots and peas.
A lesser-known classic is "Himmel und Ääd", which stands for "heaven and earth". The earth is symbolized by "Erdäpfeln", i.e. potatoes, while the apples stand for heaven. Translated into a dish, this means mashed potatoes with apple sauce or pieces of apple and crispy fried black pudding. Certainly not everyone's cup of tea, but absolutely worth trying.
Susanne Heiser - Lindenthalerin
1. Starting in the north of the country my favorite dish is “Labskaus”. Labskaus is a traditional northern delicacy made of potatoes, corned beef, beetroot, onions, pickled gherkin, and herring.
There are countless varieties of this dish. It´s served cold, sometimes paired with fried eggs. Especially in the area around Hamburg, Kiel, and Bremen, Labskaus is a common dish. If you ever have the possibility then go for it!
2. In Northrine-Westfalia where I live my favourite dish is “Rheinischer Sauerbraten mit Knödeln”. It's so delicious! The meat will be marinated in vinegar with spices, wine, and vegetables for several days. It’s a slow food preparation until the meat is so tender that you hardly need a knife. Served with delicious sauce, and homemade dumplings, it’s a wonderful German dish you absolutely must try.
3. Finally, if youre around Frankfurt, plan a trip to the beautiful Odenwald region and try “Odenwälder Kochkäse”. This cheesy delicacy is made from cooked sour milk cheese called handkäse or curd. The runny cheese is eaten with fresh bread, pickles, or above a schnitzel (so-called “Kochkäse-Schnitzel”). Have a taste!
Monika and Petar Fuchs - Travel World Online
Germany is renowned for its rich culinary heritage, offering an array of traditional dishes that reflect its diverse regions and historical influences. Among the myriad of flavors and recipes, there are three traditional German foods that tourists must absolutely try.
1. First on the list is Rouladen, a classic dish that epitomizes German comfort food. This savory delight consists of thinly sliced beef rolled around a filling of bacon, onions, mustard, and pickles, then braised until tender. The result is a succulent, flavorful roll that's often served with gravy, potato dumplings, or red cabbage, offering a taste of Germany's culinary finesse.
2. Next is Sauerkraut, a fermented cabbage dish that's not only a staple in German cuisine but also a testament to the country's love for tangy, hearty sides.
3. Lastly, no culinary exploration of Germany would be complete without tasting Bratwurst, the famous German sausage. Made from a variety of meats, but primarily pork, Bratwurst is grilled or pan-fried and often served with sauerkraut or mustard, embodying the simplicity and richness of German flavors.
Together, these dishes offer a culinary journey through the heart of German tradition and gastronomy.
Rafaella Vilafranca & Raphael Almeida - Viagem Alemanha
On the dishes, we've expected many to go straight for the iconic Schweinshaxe, but we're here to talk about some German foods that are truly famous here but could fly under-the-radar picks outside Germany:
1. Spätzle
Not your average noodle, Spätzle is a Southern German staple. Often swimming in cheese (Käsespätzle!), it's the ultimate comfort food that gets you hooked with its simplicity and heartiness. Normally, it goes with meat dishes, but it can also be considered a main course.
2. Bratkartoffeln
Imagine thinly sliced potatoes crisped to perfection with onions and bacon bits. Perfectly pairing with classics like Schnitzel.
3. Spaghettieis
This one's a showstopper dessert! Vanilla ice cream is pushed through a ricer to look like spaghetti, topped with strawberry sauce and white chocolate shavings for that "tomato sauce and Parmesan" look. It's a famous German invention with an interesting story.
4. Black Forest Chocolate Torte
Layers of lush chocolate cake, rich cream, and tangy cherries make this more than a dessert. We love to taste it in the heart of the Black Forest in an old sawmill transformed into a restaurant.
Karl-Heinz Limberg - KHL Lifestyle
As an ovo-lacto-pesco-vegetarian, I eat fish but no meat. I have three tips for vegetarian German dishes.
1. My grandma often made the traditional potato pancakes with apple sauce for us. The potato pancakes are baked with grated potatoes, onions, flour, eggs, and various spices and served with apple sauce. Simply delicious!
2. Käsespätzle is a Swabian specialty, a kind of German pasta, so to speak. They are very tasty, but of course, due to the amount of cheese, they are also very high in calories. They taste particularly good with fried onions.
3. Wild garlic soup is delicious and relatively healthy. Wild garlic is similar to garlic but not as strong. This type of leek has experienced a real revival in recent years. Onions, vegetable stock, white wine, parmesan, and a little milk are added to the soup.
Petra Warth - Planet Hibbel
1. When traveling to Germany, you should try Flammkuchen, a traditional dish from the southwestern part of the country as well as the neighboring Alsace region. Tarte flambée, or rather "Flammekueche“, consists of a very thin base on which crème fraîche is spread. The classic version is then topped with bacon and onions. But there are also vegetarian alternatives and sweet versions, for example with apples and cinnamon.
2. Another favorite from southwest Germany is the Black Forest cake. It consists of several layers of chocolate biscuits with cream and cherries sandwiched between them. And important: The soil is soaked with kirsch. The top is decorated with cream tuffs, chocolate shavings, and cherries. So delicious! And of course an absolute calorie bomb.
3. Kaspressknödel is not only a purely German dish but it comes from Alpine cuisine. You will also find these cheese dumplings in Tyrol. In contrast to other dumplings, Kaspress dumplings are not round, but are pressed slightly flat - hence the "press" in the name. They are delicious with a mixed salad, with sauerkraut, or with broth as a soup.
Dominik Hoferer - Salamico
Germany offers a rich diversity of culinary influences and specialties, making it challenging to narrow down the selection to just three dishes for a list of the top 3. However, one thing unites us all: our bread culture. Bakeries are filled with baked goods made from various flours and spices.
1. One of these baked goods stands out particularly: the pretzel. Originally from the south of the country, it has long since conquered all of Germany. Traditionally enjoyed without toppings, often with butter, some adventurous souls eat them with sesame or even pepper.
2. Pretzel dough forms the basis of a dish I created some time ago: the Black Forest Döner. Baden-style pork shoulder, Black Forest ham, and lamb's lettuce are filled into a pretzel dough flatbread with a yogurt-horseradish cream - a successful blend of tradition and openness to the world.
3. Another popular dish, appreciated by both Germans and Alsatians from France, is Flammkuchen. Originally intended to test oven temperatures when baking bread, Flammkuchen is now popular throughout the south of Germany along the French border. Sour cream, onions, and ham - often with cheese - on a thin, crispy flatbread. Naturally, it pairs well with a glass of white wine, such as a refreshing Riesling or Pinot Gris, to properly celebrate the diversity of the region.
Angela Fessl - Angela kocht...
If you travel to Germany, you should try:
1. Schwarzwälder Vesper - the typical Black Forest snack platter consists of hearty homemade sausage, original Black Forest ham, bacon, and crispy farmhouse bread.
2. Stelze mit Kartoffelknödel und Sauerkraut - this is a Bavarian specialty and extremely nice
3. Schwarzwälder Kirschtorte - this is a famous cake from the Schwarzwald - in the southern part of Germany.
Anja Kühner - Duesseldorf Entdecken
When it comes to typical German dishes, everyone immediately thinks of pork knuckles and sausages. But in former times meat dishes were only served on Sundays. Meat was expensive and normal people could only afford it once a week. Of course, everybody was proud of the Sunday dishes. That’s why – with a wealthier society – those became the everyday food. Traditional everyday dishes were vegetarian.
German cuisine is very diverse and regional. Southern German mountain dishes were different than those near the North or Baltic Seas. And of course, traditional cuisine is seasonal: you cook what you harvest, and storage was not possible before the fridge was invented.
Here are my personal favorites and must-tries:
1. Grüne Soße
“Green sauce” is green because there are plenty of herbs. Seven different kinds of herbs are blended in a mix of mayonnaise and yogurt. It accompanies jacket potatoes and hard-boiled eggs. Sometimes a Schnitzel comes with it. The green sauce can be found in Frankfurt.
2. Käse-Spätzle
Hand-made egg noodles mixed with fried onions and a strong cheese. In autumn fried mushrooms are added. A traditional dish from Swabia which is the area around Stuttgart.
3. Reibekuchen
Potato fritters served with mashed apples. Sky and earth on one plate. Typical in Cologne, Dusseldorf, and the Rhineland.
Angie Kunze - We’re Not in Kansas Anymore
1. When I'm traveling in Germany I eat a lot of Schnitzel. I just never seem to get tired of it. The traditional Wiener Schnitzel is a veal or pork cutlet pounded thin, breaded, and fried to crispy golden perfection. While there is no improvement on the traditional Wiener Schnitzel, many restaurants offer versions topped with either a brown or cream gravy.
2. A popular street food in Germany is the Currywurst, a sausage slathered in a sweet curry sauce, and served with a little bread on the side. Curry sauce, or curry ketchup as it is often referred to, is a favorite topping for French Fries or Pommes Frites. Germans love to add mayo to the top for a delightfully creamy addition!
3. A lesser-known, but incredibly delicious option, is spaghetti ice cream, or Spaghettieis. Sounds strange right? This popular dish consists of vanilla ice cream that's pressed through a ricer or machine so that it comes out looking like spaghetti noodles. It's then topped with strawberry sauce, and often the addition of a little white chocolate "parmesan cheese." It is absolutely divine!
Germany just so happens to be my favorite place on earth. I spent part of my childhood there and when I'm not there I'm dreaming of my return!
Laura Herrmann - Köln isst gut
When it comes to German cuisine, you‘re probably thinking Schnitzel, sausages, and beer. But there’s much more. Thanks to the country‘s rich federal history, German cuisine brings many local and regional facets to the table.
Here are three dishes beyond typical stereotypes and from across the country that tourists should definitely try:
1. White asparagus with potatoes, sauce hollandaise and ham
The time between April and June marks a special season in Germany. It’s the time of year when the country’s most precious vegetable is harvested: white asparagus. And Germans go crazy about it: supermarkets will advertise special offers, restaurants will have entire menues dedicated to the country‘s asparagus season.
The typical dish consists of white asparagus, potatoes, sauce hollandaise and cooked ham, but depending on where in Germany you are at this special time of the year, you‘ll also be able to enjoy the vegetable with fish or a schnitzel.
2. Potato pancakes with smoked salmon or apple sauce
Everytime my best friend visits from Berlin, she will demand „Reibekuchen“. Potato pancakes are very typical for the local cuisine of Cologne. They are similar to hash browns but also contain flour and egg, and are served for lunch or dinner.
One can choose between a sweet version with a side of apple sauce or a hearty version with smoked salmon and horseradish.
3. "Lost eggs" in mustard sauce with potatoes
Historically, this dish originated in the north of Germany. Nowadays, it is commonly remembered as a typical canteen dish in East Germany from the era of the German Democratic Republic. This simple dish consists of soft boiled eggs and potatoes served with a sauce of blonde roux and mustard.
Anja Eckert - Our Gabled Home
While most people are familiar with Bratwurst, Schnitzels, Potato Salad, and Pretzels, there are so many more delicious German recipes one should try:
1. These German meatballs (Königsberger Klopse) come in a creamy white sauce.
2. Egg noodles (Spätzle) are perfect with butter, cheese, and caramelized onions or as a side for your favorite meats.
3. Savory onion pie (Zwiebelkuchen) is the German cousin to the French quiche and is just as delicious.
Andrea D'Addio - True Italian
Since I'm an Italian based in Berlin, my top three typical German food has a lot to do with either Berlin or Italy.
The list is therefore:
1. Eisbein which is typical food in Berlin.
2. Käsespätzle - which are also famous in northern Italy, but with the name Canederli.
3. Maultaschen which remind me pasta, again :).
Laura Pona - Easy Recipes
Germany offers a plethora of culinary delights that every tourist should experience. Here are my top three recommendations, including a lesser-known dish that holds a special place in my heart:
1. Sauerbraten (German Pot Roast)
This quintessential German dish, often made with beef marinated for several days in a mixture of vinegar, water, and spices, is a testament to the country's rich culinary tradition. The result is a tender, flavorful roast that perfectly encapsulates the essence of German comfort food.
2. Brezel (Pretzel)
No visit to Germany is complete without trying a freshly baked pretzel. Its distinct twisted shape and the contrast between the crispy crust and soft interior make it an unforgettable snack, especially when enjoyed with a pint of German beer.
3. Maultaschen
This lesser-known Swabian dish is a personal favorite of mine. Maultaschen are similar to dumplings and are filled with a mixture of meat, spinach, bread crumbs, and onions, then seasoned with various herbs. It's a versatile dish that can be served in broth or fried with onions, offering a unique taste of Germany's regional diversity.
Kitty Maerz - Kitty Meets World
The top three German foods I would recommend tourists try are Schnitzel, Käsespaetzle, and Currywurst.
1. Schnitzel is a thin piece of meat, most commonly veal or pork, served in various versions in Germany. The most common ones are Schnitzel Wiener Art (breaded and fried), Rahmschnitzel (in a cream sauce), Jägerschnitzel (with mushrooms), and Zigeunerschnitzel (with a slightly spicy tomato/bell pepper sauce).
The breaded and fried Wiener Schnitzel is probably the most common dish in German restaurants and the best choice for tourists as it should appeal to most tastes. It is usually served with either potato salad or french fries.
2. Käsespätzle (Cheese Spaetzle) is a combination of Spaetzle (traditional egg noodles) and melted cheese. Usually, you will find fried onion on top to give it some crunch and added sweetness.
This is a rare vegetarian German dish but it is quite heavy and filling and best eaten with a side salad. If you want to try the Spaetzle without the cheese, you can often order them as a side for meat dishes.
3. The final traditional German dish tourists should not miss is Currywurst (Curry Sausage). It is more of a snack and you can find it at snack bars and in restaurants.
Basically, Currywurst is a large sausage smothered with ketchup and sprinkled with curry powder. Sides are usually french fries or a plain roll. While Currywurst may not sound special, it is a delicious snack and not to be missed!
Viktoria Daute - Landgasthof Daute Hotel
My top three German foods that are not based in a specific region in Germany, but are more or less available anywhere are:
1. Currywurst with fries and Mayonnaise!
2. Schnitzel with Bratkartoffeln (Pork Schnitzel, not Veal. Bratkartoffeln, something like sliced pan-fried potatoes, which are delicious!)
3. Mettbrötchen fresh from the bakery or butcher. It's a fresh bread roll with spiced raw ground pork.
Thomas Biedermann - Nudelheissundhos
I suggest the following recipes if you are visiting Germany as a tourist and are wondering which dishes are typical and traditional for Germany and which I should have eaten at least once.
However, I will start the suggestions with a recipe from East Germany, which is now also a traditional, typical dish more than 30 years after German reunification. And then I'll pay homage to my origins in southern Germany and list two recipes from Swabia. Enjoy your meal!
1. Seasoned meat
Tradition from East Germany
A traditional dish from East Germany, a classic.
Würzfleisch is a typical recipe from the GDR era from a HO restaurant (HO means trade organization). In the GDR, the French dish "Ragout fin" also used to exist, as it did in West Germany. However, veal was not always available in the GDR to make ragout fin. This meant that a "cheap version" was needed. So they simply took pork, usually from the shoulder or neck, cooked it until soft, and then simply cut the cooled meat into small cubes. Of course, this was no longer "ragout fin", but the dish needed a different name. It was simply referred to as delicious "seasoned meat" and enjoyed.
As a West German, I would say that this is a very tasty dish. Presumably, each region in East Germany has its own variation and sometimes uses different ingredients for the würzfleisch.
Unfortunately, the only variation of the dish that I have been able to prepare is the mushy sauce of the spiced meat, which is not very light and golden. On the one hand, this is because I fried the flour for a little longer in the roux and therefore allowed it to brown. And secondly, I used dark-spelled flour and not light wheat flour.
On the downside, I found the dish a little difficult to digest due to the mushy sauce.
For two people:
- * 500 g pork (goulash or schnitzel)
- * 1 l vegetable stock
- * 2 onions
- * 6 bay leaves
- * 20 allspice grains
- * butter
- * 8 tbsp flour
- * 100 ml Riesling
- * ½ lemon (juice)
- * 1 tbsp Worcestershire sauce
- * 200 g medium-aged Gouda cheese
- * salt
- * pepper
- * sugar
- * 4 slices of toast
Preparation time: preparation time 5 min. | cooking time 10 min.
Delicious au gratin
Heat the vegetable stock in a pan. Halve the onions (unpeeled and with skin), add the allspice whole and the bay leaves. Cook the meat in it for a few minutes.
Remove the meat and leave to cool. Cut into small cubes.
Heat a large knob of butter in a pan. Add the flour and stir to make a roux. The roux should be very thick and mushy.
Pour the stock through a sieve into the roux, sieve out the onions, allspice, and bay leaves, and then stir the stock well.
Squeeze the lemon half. Add the lemon juice, Worcestershire sauce, and Riesling. Season with salt, pepper, and a pinch of sugar.
Coarsely grate the Gouda on a grater into a bowl.
Place the seasoned meat in two heatproof bowls. Sprinkle with the cheese.
Bake under the grill coil of the microwave or oven for a few minutes until the cheese has melted and browned a little.
Serve with two slices of toast.
Serve with Worcestershire sauce for seasoning. Enjoy your meal!
2. Sour tripe with fried potatoes
Crispy and sloppy together
Sour tripe is a traditional Swabian dish. It is particularly popular during Lent or throughout the year.
That's why I call this dish "tripe" as an exception, as there are other terms such as "rumen" or similar.
The tripe or rumen is the well-cleaned stomach of cattle. It is therefore also available in this state, i.e. cleaned and white or slightly grayish, in supermarkets or from butchers.
Tripe is cooked for several hours in vegetable stock before being prepared. It can then be further processed and boiled, roasted, baked or deep-fried.
Tripe is usually cut into thin strips before cooking and used in this form.
While researching for a suitable recipe for sour tripe, I kept coming across the fact that it is often served with roast potatoes as a side dish. This method of preparation doesn't quite make sense to me, because on the one hand, I like crispy and crunchy fried potatoes. And on the other hand, tripe is prepared in a delicious, slightly sour sauce. This is more like a side dish such as boiled potatoes, dumplings, pasta, or rice so that the sauce has its purpose and function. But anyway, if this is how it is traditionally prepared, I'm not opposed to it, that's the way it should be and the sour tripe is served with roast potatoes.
For two people:
- * 500 g tripe (pre-cooked for 3-4 hours in vegetable stock)
- * 10 potatoes
- * 2 large onions
- * 1 1/2 tbsp flour
- * 300 ml vegetable stock
- * 100 ml Merlot
- * at least 5 tbsp Aceto Balsamico di Modena
- * 3-4 tbsp tomato puree
- * salt
- * black pepper
- * sugar
- * olive oil
- * butter
Preparation time: Preparation time 10 min. | Cooking time 25 min.
Delicious tripe
Peel the potatoes and place them in a bowl. Heat the water in a pan and cook the potatoes for 15 minutes. Remove with a slotted spoon, place in a bowl, and leave to cool. Then cut crosswise into thin slices and return to the bowl.
Clean, peel, and chop the onions. Place in a bowl.
Cut the tripe into short, thin strips.
Heat the oil in a pan and fry the potatoes on both sides for about 10 minutes until crispy and crunchy. Season with salt and pepper. Keep warm.
At the same time, heat the butter in a pan. Sauté the onions until translucent. Dust with flour and fry briefly in the butter. Then deglaze with the vegetable stock and red wine and prepare a roux. Bring the sauce to the boil briefly and thicken with the flour. If necessary, whisk a little with a whisk so that the flour does not form lumps.
Add the vinegar. Also, add the tomato purée. Season well with salt, pepper, and a pinch of sugar.
Add the tripe and heat for a few minutes. Season the sauce to taste.
Divide the roast potatoes between two plates. Place the tripe and sauce next to them.
Serve. Enjoy your meal!
3. Sour kidneys with mashed potatoes
You don't have to soak the kidneys.
This recipe is a specialty from the homeland of my 94-year-old mother's ancestors, Swabia.
Sour kidneys are a Swabian specialty and a traditional dish there.
However, I would like to dispel the misconception that you have to soak kidneys in water or milk for a while before actually preparing them to remove the taste and smell of urine. This is nonsense. In French cuisine - this is known to be haute cuisine - this is not done and the kidneys are processed immediately. Thorough washing under cold water is therefore completely sufficient.
When searching for a suitable recipe, I did find one, but all the recipes were for sour kidneys with mashed potatoes as a side dish. I had planned to use dumplings or pasta as a side dish, but I quickly changed my mind, peeled and boiled some potatoes, prepared a delicious mashed potato with a large portion of butter with some spices, and served it as a side dish.
For 2 people:
- * 600 g kidneys
- * 2 onions
- * 150 ml vegetable stock
- * 1 tbsp flour
- * 2 tbsp crème fraîche
- * 5 tbsp Aceto Balsamico di Modena
- * salt
- * pepper
- * sugar
- * butter
For the mashed potatoes:
- * 10 potatoes
- * salt
- * pepper
- * nutmeg
- * sugar
- * butter
Preparation time: Preparation time 15 min. | Cooking time 25 min.
With a delicious, sour sauce.
Peel the potatoes and cook in a pan of boiling water for 15 minutes.
Pour off the cooking water. Mash the potatoes with a masher. Add a large portion of butter. Season them well with salt, pepper, nutmeg, and a pinch of sugar. Mix everything well. Keep warm.
Wash the kidneys under cold water and cut them into quarters lengthwise. Then cut crosswise into short strips. Place in a bowl.
Clean, peel, and chop the onions. Place it in a bowl.
Heat the butter in a pan and fry the onions until translucent. Add the kidneys and fry briefly.
Dust with flour and fry briefly. Add the vegetable stock, mix everything well, and simmer gently for 5 minutes.
Add the vinegar and crème fraîche. Season well with salt, pepper, and a pinch of sugar. Season the sauce to taste. Do not let it simmer any longer, otherwise, the kidneys will become hard due to overcooking.
Divide the mashed potatoes between two plates. Add the kidneys to the sauce.
Spoon a few tablespoons of the sauce over the mash.
Serve. Enjoy your meal!
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