| Name |
Image |
Type |
Description |
| Pickert |
|
Main course |
Potato pancakes |
| Grünkohl und Kohlwurst (curly kale and cabbage sausage) |
|
Main course |
A sausage made from lung and served with Grünkohl. |
| Westfälischer Schinken (smoked ham) |
|
Snack |
A hearty ham from Westfalen that is very aromatic. |
| Möpkenbrot |
|
Snack |
Kind of blood sausage that contains rye bread, pig-blood, milk, eggs, fat, salt and pepper. |
| Rumpsteak |
|
Main course |
Roast beef served with various sides such as potato wedges and vegetables. |
| Reibekuchen |
|
Side dish |
Fried dumpling made of mashed potatoes and other ingredients such as onions, eggs, quark and spices. |
| Pumpernickel |
|
Bread |
A hearty bread; it goes black because the sugar in the bread goes to caramel. |
| Herrencreme |
|
Dessert |
Lt.: Gentleman's creme: Vanilla jelly with cream and rum. |
| Stippgrütze |
|
Snack |
Barley groats cooked in sausage juices (Wurstbrühe), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling. |