Foods of Germany-Recipes for German Food
The Flavors of Germany - German Food and Recipes
I have eaten German food all my life. My step-father and his mother came from Germany and shared a lot of German family recipes with us.
My mother and I learned to cook great German food from traditional German recipes. I've collected my favorite German food recipes and shared them with family and friends. Now I am going to share some of my favorite German recipes with you too. This is just a small sampling of some of our favorite German food recipes, as well as a virtual taste tour of some of the delicious food Germany has to offer.
The photo shown here is one of pork roast, sweet and sour red cabbage, potato dumplings and three bean salad.
Traditional German Foods
German food is superb. It may not be as delicate as French cooking, or as imaginative as Italian cooking, but it does not lack for wonderful, satisfying flavor. Nothing can beat the hearty taste of such things as sauerbraten, German potato salad, rindsrouladen (stuffed steak rolls), and braised cucumbers, among countless other mouthwatering dishes. White asparagus with butter sauce, red cabbage, and potato dumplings are great accompaniments to the meat dishes. If you have never tried white asparagus, please do. It is more delicate in flavor, a little harder to find and more expensive, but so very tasty. These are just a few delicious German foods.
Eating our way through Germany
A Tasty Tour of German Foods
Eating our way through a typical day in Germany, breakfast is a hearty affair complete with breads, cold cuts, and soft boiled eggs, with a large pot of coffee strong enough to make your hair stand up straight. Lunch, or 'Mittagessen,' as it is called, is served at noontime. It is actually dinner and you wonder how you will eat yet another filling meal after your large breakfast. There is usually soup, made with noodles or dumplings, then a roast with potatoes and vegetables, or perhaps sauerkraut and sausages. One cannot think of Germany without thinking of sauerkraut. Besides being served at home and in restaurants, you will also find it served with hot-dogs as a snack in train stations and roadside restaurants.
Have you every tried German food?
Have you ever tried real German food?
As if that weren't enough for the entire day, at 5 pm it's time for coffee with cakes and tarts. The variety and mouth watering flavor of their desserts is amazing, as well as being a feast for the eyes. For Germans, it is the most relaxing time of the day. Favorite treats are Bavarian apple strudel, black forest cherry cake, and a large variety of tarts filled with luscious fruits.
German Dinner Foods
Then along comes 'Abendbrot,' the evening meal. A traditional German dinner consists of a variety of breads and cold cuts, sausages, and cheese. Westphalian ham is superb layered on a slice of fragrant rye bread and slathered with mustard. For those who prefer fish, there is smoked salmon and smoked eel, as well as herring in wine sauce or sour cream, or cold trout in aspic. Not to be forgotten are the many varieties of German beer with which to wash it all down. It has more alcohol content than American beer, and is known for its superior flavor. It is the national drink of Germany.
Favorite German Food
What's your favorite food from Germany?
What's your favorite food from Germany?
The BEST German Food Recipes!
Sauerbraten with gingersnap gravy
King of all the meat dishes is sauerbraten, which is German style pot roast. This must be started about three or four days in advance of the day you wish to serve it, as marinating it is what gives it so much delectable flavor. Served with potato dumplings and red cabbage, you will get raves at the dinner table.
German Sauerbraten Recipe- the marinade.
In a large bowl blend the following ingredients:
1-1/2 cups vinegar
4 bay leaves
3 sliced onions
cup red wine
12 whole cloves
1 cup water
1 tsp. mustard seeds
2 tablespoons sugar
2 tsp. salt
tsp. whole black peppercorns
Put approximately four pounds boned rump or chuck pot roast in the bowl, cover with plastic wrap and let sit in refrigerator for 3-4 days. Turn meat over once a day to ensure it marinates evenly.
When ready to cook, remove meat, dry with paper towel, drench with flour and brown in cup fat on all sides. Add one sliced onion and 1 to 1-1/2 cups of the marinade (strained) to the roast in a heavy Dutch oven type covered pot. Cover and let simmer on top of stove about 3-1/2 hours, or cover and bake in oven for approximately same length of time. DO NOT LET BOIL. When tender, remove meat and keep warm.
Gingersnap Gravy for German Sauerbraten
Break up 1/3 cup gingersnap crumbs very small.( You can use a food processor for this ) Add enough water to pot drippings to make amount of gravy wanted and stir in gingersnap crumbs. Add some of the hot drippings to thin out cup sour cream and add slowly to pot, stirring rapidly to prevent lumping. Gravy should be very thick. If not thickened enough add flour or corn starch thinned with a little water to thicken. Salt and pepper to taste. Serve with roast.
Homemade German Potato Dumpling Recipe
Potato dumplings and red cabbage go well with the sauerbraten. Potato dumplings may be purchased ready to cook in most large grocery stores in the German foods section, but if you wish to make them yourself, this is how:
Potato Dumplings- German
2 pounds potatoes, peeled and boiled
to 1 cup sifted flour
1/3 cup margarine or butter
1 slice white bread, cut into 1 inch cubes
1/8 tsp. salt
1 tablespoon butter
1 egg yolk
Mash potatoes until very smooth with Butter. Beat in egg and flour, adding enough flour to make an easily handled dough. Fry cubes of bread in one tablespoon butter, browning all sides. Form approximately two inch balls of the potato dough. Press a cube of fried bread into center of each potato ball and smooth surface. Bring a large pot of water to boil. Drop potato balls carefully into boiling water. Bring water back to a boil, lower heat and simmer for 20 minutes. Dumplings should float and be slightly puffed up when done. Drain on paper towels. Serve immediately with sauerbraten and red cabbage. Makes 6-8 servings.
Sweet & Sour German Red Cabbage Recipe
My mother claims that as a three year old I stood up in my highchair and demanded "SAVE SOME FOR ME!" when presented with red cabbage at the dinner table. For the past forty years I cannot eat red cabbage in front of my mother without hearing this story. I have loved sweet and sour red cabbage all of my life, apparently.
Recipe for German Sweet & Sour Red Cabbage
Cut up a large red cabbage, salt it, and add 1 tablespoon of lard and a little water, plus 3 cloves and small onion, chopped. Simmer with a small piece of bay leaf. Slice & peel 2-3 apples and put on top, cover and simmer until apples are soft. Cook only until tender. Taste for seasoning. Drain excess water. Add 1 tablespoon more or less of vinegar and about 1 teaspoon more or less of sugar. Taste should be sweet/sour. If you want to thicken this up at all, you can add a tablespoon of flour in water and stir into it.
Tasty German Foods
German Recipe Cookbooks