Recipes › German
German cuisine
Every German dish we have, with the recipe for each — 60 of them, each one written for this site rather than adapted from anybody else's.
By protein
- Chicken (1)
- Pork (16)
- Beef (8)
- Veal (6)
- Lamb (2)
- Fish (4)
- Shellfish (1)
- Egg (29)
- Vegetarian (28)
- Vegetables (11)
- Desserts (21)
By region
- European recipes (674)
Every German dish
- Aachener Printen, sourced from Germany. A blockade took the honey away, so the sweetener is sugar-beet syrup and it stayed that way. vegetarian.
- Ahle Wurst, sourced from Germany. The meat goes in still warm from the slaughter, and the article names the slow damp maturing as the point. Pork.
- Allerheiligenstriezel, sourced from Germany. It is the plaited one, and the article's own comparison is an unplaited cake with a similar recipe. Egg, vegetarian.
- Apfelküchle, sourced from Germany. The batter is closer to a pancake than a fritter, and the article has it as a whole meal. Egg, vegetarian.
- Bauernfrühstück, sourced from Germany. The potatoes and bacon are bound into an omelette rather than served as a fry-up. Pork, Egg.
- Baumkuchen, sourced from Germany. Every layer is browned before the next is poured, and the lift comes from eggs because there is no baking powder in it. Egg, vegetarian.
- Bayrisch Kraut, sourced from Germany. The sourness is poured in rather than fermented, which is what separates it from sauerkraut. Pork.
- Berliner, sourced from Germany. The topping tells you the filling, and the pale band round the middle is the proof it floated. Egg.
- Bethmännchen, sourced from Germany. Three almonds, because the fourth was taken off when a son died. Egg, vegetarian.
- Beuschel, sourced from Germany. The organs go in whole and are only sliced after cooking, and the sour broth becomes the sauce. Lamb.
- Bienenstich, sourced from Germany. The almond topping goes on before it bakes, and the cake is split only once it is cold. Egg, vegetarian.
- Bierschinken, sourced from Germany. Coarse lumps of ham set in a fine paste, which is why the slice looks mottled. Pork, Beef.
- Birnen, Bohnen und Speck, sourced from Germany. It is an August and September dish because all three of its parts are ready at once. Pork.
- Black Forest gateau, sourced from Germany. The kirsch is one of the six main ingredients, not a flavouring you can leave out and keep the dish. Egg, vegetarian.
- Black Forest ham, sourced from Germany. The cure comes off before the smoke goes on, and the outside only goes black in the weeks after that. Pork.
- Blindhuhn, sourced from Germany. There is no chicken in it, and the name says a blind hen still finds a grain. Pork.
- Bockwurst, sourced from Germany. It is smoked before it has ever been cooked, and boiling it splits the casing. Pork, Veal.
- Brathering, sourced from Germany. It is fried first and pickled afterwards, and the marinade softens the bones until you can eat them. Fish.
- Bregenwurst, sourced from Germany. Its name means brain, and it has not legally contained any since 2001. Pork.
- Bremer Klaben, sourced from Germany. It is the one that is not dusted with sugar afterwards, and that is the stated difference. vegetarian.
- Brenntar, sourced from Germany. The flour is roasted before it is cooked, and the names record what happens if you roast it too far. vegetarian.
- Buchteln, sourced from Germany. They are baked touching in one pan so they stick together and are pulled apart. Egg, vegetarian.
- Buckwheat gateau, sourced from Germany. The layer between the cakes is yoghurt and cranberries rather than cream. Egg, vegetarian.
- Butterkuchen, sourced from Germany. The holes are flakes of butter that melted out, and the trade minimum is 30 parts butter to 100 of flour. Egg, vegetarian.
- Christmas carp, sourced from Germany. The fish is kept in clean water for days first, to take the muddy taste out of it. Fish, Egg.
- Cockchafer soup, sourced from Germany. A serving is about thirty beetles, and the beetle has been gone from most of Europe since the 1970s. Chicken, Veal, Egg.
- Currywurst, sourced from Germany. The sauce is the dish, and it is ketchup with curry powder rather than a curry. Pork, Fish.
- Dampfnudel, sourced from Germany. The bottom fries to a crust as the liquid boils away and the tops stay white. Egg, vegetarian.
- Dominostein, sourced from Germany. Four layers built down from a gingerbread base, made as a cheap stand-in for a praline. vegetarian.
- Donauwelle, sourced from Germany. The cherries sink as it bakes and drag the chocolate layer down with them, which is the wave. Egg, vegetarian.
- Doner kebab, sourced from Germany. The sandwich form is Berlin's, and Germany formally objected when Turkey tried to fix the recipe. Beef, Veal, Lamb.
- Eierschecke, sourced from Germany. Three layers, because the name is a garment that had three parts. Egg, vegetarian.
- Eisbein, sourced from Germany. It is cured and then boiled, and the same cut roasted answers to a different name. Pork.
- Fanta cake, sourced from Germany. Part of the rise is the fizz in the drink, which the article says outright. Egg, vegetarian.
- Fischbrötchen, sourced from Germany. The roll is the constant and the fish is the variable, and the article names nine of them. Fish, Egg.
- Flädle, sourced from Germany. The pancakes are rolled tight and sliced into ribbons, and that is the whole dish. Beef, Egg.
- Flönz, sourced from Germany. The fat shows as white specks in a red-brown sausage, and that is what the eye is meant to check. Pork.
- Frankfurter Kranz, sourced from Germany. The name is protected and it requires buttercream, so a margarine one must be called something else. Egg, vegetarian.
- Frankfurter Rindswurst, sourced from Germany. All beef, down to the casing, because it was made in 1894 for the city's Jewish customers. Beef.
- Frankfurter Rippchen, sourced from Germany. Cured and never smoked, which is the whole difference from Kassler, and warmed through in the kraut. Pork.
- Frankfurter Würstchen, sourced from Germany. It comes out square in cross-section, because it was stacked in boxes with paper between the layers. Pork.
- Franzbrötchen, sourced from Germany. Each slice is pressed in the middle with a spoon handle so the filling squeezes out at the sides. vegetarian.
- Himmel und Erde, sourced from Germany. Two kinds of apple, the earth one and the sky one, mashed and stewed on one plate.
- Jägerschnitzel, sourced from Germany. The first version in its article is unbreaded veal with a tomato sauce, not breaded pork with cream. Veal.
- Käsespätzle, sourced from Germany. It is layered and baked between the layers, never stirred together. Egg.
- Leberkäse, sourced from Germany. It means liver-cheese and contains neither, and it is baked as a loaf for the crust. Pork, Beef.
- Leberknödel, sourced from Germany. The batter is too loose to handle, so it is shaped between two wet spoons. Beef, Egg.
- Lebkuchen, sourced from Germany. The dough is stored for weeks before baking and ferments while it waits. vegetarian.
- Leipziger Allerlei, sourced from Germany. The full version has crayfish butter and semolina dumplings, which is what makes it more than mixed vegetables. Veal, Shellfish, Egg.
- Maultasche, sourced from Germany. The casing is defined by law: whole egg, water, and durum or spelt flour. Pork, Beef, Veal, Egg.
- Pretzel, sourced from Germany. The dip before baking is what makes the skin, not the oven. vegetarian.
- Pumpernickel, sourced from Germany. It bakes for sixteen hours or more in a lidded tin, and the colour is the bake, not an additive. vegan.
- Quarkkäulchen, sourced from Germany. Two parts mashed potato to one part quark, and it is fried as pancakes rather than boiled. Egg, vegetarian.
- Sauerbraten, sourced from Germany. The beef sits in vinegar for three days at least, and never in a metal bowl. Beef.
- Sauerkraut, sourced from Germany. Nothing goes in but cabbage and salt, because the bacteria are already on the leaves. vegan.
- Saure Zipfel, sourced from Germany. The sausages go in raw and poach in vinegar until they turn pale blue.
- Semmelknödel, sourced from Germany. Stale bread is softened with hot milk, and the breadcrumb is a correction for how dry it was. Egg, vegetarian.
- Serviettenknödel, sourced from Germany. The same dough as semmelknödel, rolled in a cloth and steamed as one log, then sliced. Egg, vegetarian.
- Spätzle, sourced from Germany. The dough is scraped off a wet board into the water, and the eggs are counted by the servings. Egg, vegetarian.
- Stollen, sourced from Germany. The butter and sugar go on the instant it leaves the oven, and that is what makes it keep. Egg, vegetarian.