German Curry Sausage – Currywurst
Currywurst has become a well-loved comfort food in Germany, despite its relatively new arrival on the country’s proverbial stage of cuisine. The invention of currywurst is attributed to Herta Heuwer, who in 1949 in post war Berlin, obtained ketchup or Worcestershire sauce and some curry powder from British soldiers stationed…
German Egg Noodles – Spätzle
Spätzle, also called Knöpfle, have a centuries-old tradition of production in the Swabian region of Germany and are of great importance for Swabian cuisine. The tradition of making spaetzle in Swabia can be traced back to the 18th century. In 1725, the Württemberg councillor and personal physician Rosinus Lentilius summarized…
German Meatloaf – Hackbraten
Hackbraten is a childhood favourite enjoyed throughout Germany and Switzerland, with each country having many local varieties of the dish. Varieties containing a hard-boiled egg on the inside are often called Falscher Hase (False Hare). Ingredients: 4 tablespoons butter350 ml (1 ½ cups) chopped onions2 slices white bread, trimmed and…
Königsberger Meatballs – Königsberger Klopse
Königsberger Meatballs originated in East Prussia and are named after the city of their probable origin, Königsberg (now Kaliningrad, Russia). It is considered one of the highlights of East Prussian cuisine and is still a popular dish in Germany to this day. Ingredients: 227 g (½ lb) ground pork227 g…
Kraut Crullers – Krautkrapfen
They are considered a Swabian and Allgäu specialty and make for a wonderful, hearty meal in cold weather. Ingredients: 500 g flour2 eggs125 ml watersome salt 1 jar sauerkraut200 g bacon, dicedsalt1 onioncaraway seeds, pepper Instructions: It is best to make the sauerkraut one day before making this recipe. In…
Marinated Pot Roast – Sauerbraten
Sauerbraten is today one of the most well-known German dishes, which is not surprising, since it is also one of the oldest and most long lived as well. It is commonly believed that its origins lay either in the 9th century with the Franks as a way of using leftover…
Noodle Kugel – Nudelkugel
Kugel is a traditional dish of Ashkenazi Jewish cuisine, it is similar to a casserole and can be either sweet or savoury, either as a side dish or a dessert, and eaten warm or cold. Ingredients: 1 stick (110 g) unsalted butter cut into pieces, plus extra for buttering the…
Onion Tart – Zwiebelkuchen
The onion cake is a hearty cake that takes its name from main topping, the onions. The cake is popular in southern Germany, eastern Germany and Switzerland as well as in Alsace, France. Depending on what region in Germany you are in, the ingredients and how it is prepared will…
Paprika Goulash – Paprikagulasch
The history of Goulash can be traced back to 9th century Hungary where Hungarian shepherds, when out working with their sheep, cooked stews, and thick soups from dried flavoured meat. Paprika, made from New World peppers, was introduced to the old world in the 16th century and soon made its…
Pork Knuckle – Schweinshaxe
Schweinshaxe originated as a peasant food. Many such recipes were created to make inexpensive and tough cuts of meat more palatable. Ingredients: 4 ham hockssalt, to tastecoarse black pepper300 ml (1 ¼ cups) beef stock1 bottle of beer3 to 4 teaspoons dark sauce thickener or cornstarch Instructions: Rinse off pork…
