Famous Dishes
| Name | Type | ||
|---|---|---|---|
| Aachener Printen | Aachen | A type of Lebkuchen that is typical for the city of Aachen. | |
| Bratkartoffeln | Throughout Germany | Fried potatoes, often with diced bacon and/or onions | |
| Bratwurst | Throughout Germany | Sausage that is usually composed of veal, pork or beef. Basically a traditional German sausage. Not to be confused with curry wurst. | |
| Currywurst | Berlin, Rhine-Ruhr | This large-format, fried or grilled sausage is cut into thick slices and seasoned with spicy ketchup and generous amounts of curry powder, usually served with french fries — a popular snack originating in early 1950s Berlin. Both Bockwurst-style (i.e. intended to be boiled) and Bratwurst-style (i.e. intended to be grilled or fried) sausages are used, depending on region, and the use of one or the other is a matter for much debate among Currywurst gourmets. Currywurst remains one of most popular fast foods in Germany, especially in Berlin and the Rhine-Ruhr area, but the Döner kebab is gaining rapidly in popularity. | |
| Hendl | Throughout Germany | Whole grilled chicken marinated with pepper and other spices this dish is known as Brathühnchen, Brathähnchen, and in eastern Germany, also as Broiler. | |
| Hasenpfeffer | A stew made from marinated rabbit | ||
| Kartoffelsalat | Northern Germany and Southwest Germany | Potato salad, which comes in many varieties, for example in a cream or mayonnaise dressing (northern Germany) or even in meat broth (southwest Germany), is often served as a side dish to Bratwurst or boiled sausages). | |
| Königsberger Klopse | East-Prussian: city of Königsberg | Cooked meatballs served in a white sauce with capers | |
| Kohlroulade | Throughout Germany | German-style cabbage rolls | |
| Marzipan | Throughout Germany | E.g. Lübeck-style, widely used in Christmas specialities | |
| Mettbrötchen | A kind of sandwich made with raw Meat on bread rolls (Brötchen), frequently with a garnish of raw onion rings | ||
| Pellkartoffeln | Throughout Germany | Potatoes boiled or steamed before peeling (young potatoes may be eaten unpeeled), served with Quark and linseed oil, butter, or as a side dish with herring) | |
| Pfefferpotthast | Westfalia | Peppered beef stew | |
| Rouladen | Throughout Germany | A roulade of bacon and onions wrapped in thinly sliced beef | |
| Sauerbraten | Rhineland | A beef pot roast marinated in vinegar, water, spices and seasonings | |
| Sauerkraut | Throughout Germany | Fermented shredded cabbage | |
| Schweinshaxe | Pork hock served grilled and crispy with Sauerkraut or boiled as Eisbein | ||
| Spanferkel | Throughout Germany | A grilled whole young pig, usually eaten in a large company of friends or guests | |
| Speckpfannkuchen | Large, thin pancakes with diced, fried bacon | ||
| Spätzle | Southern Germany | These hand-made noodles are very popular and are an important ingredient of several dishes, such as Linsen mit Spätzle or Käsespätzle. | |
| Stollen | Dresden | A bread-like cake with dried citrus peel, dried fruit, nuts, and spices such as cardamom and cinnamon; it is usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. The best-known Stollen is from Dresden and is sold at the Striezelmarkt Christmas market, which derives its name from the cake. | |
| Weihnachtsgans | Throughout Germany | A roasted goose is traditionally consumed on December 24 Christmas Day. | |
| Knödel (also known as Kloß, depending on region) | Throughout Germany | German dumplings; many different variations:
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Read more about this topic: List Of German Dishes
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—Edna St. Vincent Millay (1892–1950)