17 Authentic German Foods You Need to Experience

Schweinshaxe (Bavaria)

Schweinshaxe is a roasted pork knuckle that is crispy on the outside and succulent on the inside. To prepare, season a pork knuckle with salt, pepper, and caraway seeds, then roast it at a high temperature until the skin is crispy and the meat is tender. Serve with sauerkraut and potato dumplings, accompanied by a dark beer gravy. This hearty dish is perfect for a Bavarian feast.

Maultaschen (Swabia)

Maultaschen is a large pasta dumpling filled with minced meat, spinach, breadcrumbs, and onions. To make Maultaschen, prepare a dough with flour, eggs, and water, then roll it out and fill it with a mixture of minced meat, spinach, onions, and breadcrumbs before boiling. They can be served in broth, pan-fried with onions, or baked with cheese. Enjoy these versatile dumplings as a comforting meal.

Rheinischer Sauerbraten (Rhineland)

Rheinischer Sauerbraten is a variation of Sauerbraten from the Rhineland that includes raisins and a sweeter marinade. Marinate beef with vinegar, water, sugar, onions, raisins, cloves, bay leaves, and peppercorns for several days, then brown the meat and simmer in the marinade until tender. The combination of sweet and savory flavors makes this dish unique and memorable. It’s best served with boiled potatoes or dumplings.

Labskaus (Northern Germany)

Labskaus is a hearty northern German dish made from corned beef, potatoes, and onions, often topped with a fried egg and served with pickled beets and herring. Cook diced potatoes until soft, then mash them with cooked corned beef, sautéed onions, and beet juice. Top with a fried egg and serve with pickled beets and herring. Its distinct appearance and rich flavor make it a regional favorite.

Rote Grütze (Northern Germany)

Rote Grütze is a red berry compote popular in Northern Germany. To make Rote Grütze, cook mixed red berries with sugar and a bit of water until the berries are soft, then thicken with cornstarch. Serve chilled with vanilla sauce or cream. This refreshing, fruity dessert is perfect for summer.

Schwarzwälder Kirschtorte (Black Forest)

Known globally as Black Forest Cake, this decadent dessert originates from the Black Forest region. To make Schwarzwälder Kirschtorte, bake layers of chocolate sponge cake, soak them with Kirschwasser, and layer with whipped cream and cherries, topping with more cream, cherries, and chocolate shavings. Enjoy this rich, layered cake as a special treat. Its combination of chocolate, cream, and cherries is irresistible.

Kartoffelsalat (Swabia)

The Swabian version of German potato salad is particularly beloved. Boil potatoes, then slice and marinate them in a warm mixture of broth, vinegar, and onions. Serve warm or at room temperature. This salad is a staple at barbecues and picnics, offering a perfect balance of flavors.

Spätzle (Swabia)

Spätzle is a type of soft egg noodle from Swabia. To make Spätzle, mix flour, eggs, and water into a dough, then press through a Spätzle maker into boiling water until they float. Drain and toss with butter or cheese. These soft noodles are a comforting addition to any meal.

Weißwurst (Bavaria)

Weißwurst is a traditional Bavarian sausage made from minced veal and pork back bacon, flavored with herbs and spices. To prepare, gently simmer the sausages in water until cooked through, then serve with sweet mustard and pretzels. Enjoy this dish as part of a traditional Bavarian breakfast. The delicate flavors and unique preparation make it a special treat.

Flammkuchen (Alsace)

Flammkuchen, also known as Tarte Flambée, is a thin bread dough topped with crème fraîche, onions, and lardons. Roll out a thin bread dough, top with crème fraîche, onions, and lardons, then bake in a hot oven until crispy. Serve hot as a savory snack or light meal. The crispy crust and creamy toppings make it a delightful dish.

Currywurst (Berlin)

Currywurst is a popular street food from Berlin consisting of sliced pork sausage topped with a curry-spiced ketchup. To make Currywurst, grill or fry sausages, slice them, and top with a sauce made from ketchup, curry powder, and other spices. Serve with fries or a bread roll. This flavorful snack is a beloved part of German fast food culture.

Königsberger Klopse (East Prussia)

Königsberger Klopse are meatballs named after the former East Prussian city of Königsberg, cooked in a white sauce with capers and lemon juice. Mix minced meat with breadcrumbs, eggs, and spices, form into balls, and simmer in broth before finishing in a creamy caper sauce. Serve with boiled potatoes or rice. The delicate sauce and tender meatballs are a comforting combination.

Brezel (Bavaria)

Brezel, the iconic German pretzel, is a must-try. To make Brezels, form a dough with flour, water, yeast, and salt, shape into pretzels, briefly boil in a baking soda solution, then bake until golden brown. Enjoy with mustard or as an accompaniment to sausages and beer. The crunchy crust and soft interior make it an irresistible snack.

Himmel und Erde (Rhineland)

Himmel und Erde translates to “Heaven and Earth” and consists of mashed potatoes and applesauce, often served with black pudding or fried onions. Boil potatoes and mash with butter and milk, then prepare applesauce by cooking apples with sugar and cinnamon. Serve together with black pudding or fried onions. The sweet and savory combination is uniquely satisfying.

Fischbrötchen (Northern Germany)

Fischbrötchen is a fish sandwich typically made with pickled or fried fish, onions, pickles, and remoulade sauce, all nestled in a crusty bread roll. Simply assemble the sandwich with your choice of fish and toppings, and enjoy. It’s a must-try for seafood lovers visiting the coast.

Pfefferpotthast (Westphalia)

Pfefferpotthast is a traditional beef stew from Westphalia seasoned with a generous amount of black pepper. To prepare, brown beef cubes, then simmer with onions, broth, and a generous amount of black pepper until the meat is tender. Serve with boiled potatoes or bread. The peppery flavors and tender meat make this dish a regional favorite.

Apfelstrudel (Southern Germany)

Apfelstrudel, though originally from Austria, is also beloved in Southern Germany. To make Apfelstrudel, prepare a thin pastry dough, fill with spiced apples, raisins, and nuts, then roll up and bake until golden brown. Serve warm with vanilla sauce or ice cream. This classic pastry is perfect for dessert.

This article originally appeared on RetailShout.

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