The Kitchen Everything

19+ Best German Recipes

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by

CeCe Jones
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German cooking rewards patience with some of the coziest food on earth: golden schnitzel, tangy braised cabbage, pretzels with a deep mahogany crust. These are dishes built for Sunday dinners, Oktoberfest parties, or just a Tuesday that needs a little more butter and paprika in it.

This roundup pulls together 19+ best German recipes that cover the full table, from crispy pork cutlets and slow-braised roasts to spätzle, potato salad, and cream-filled cakes. Every recipe below includes exact measurements and steps, so you can cook with confidence whether this is your first Rouladen or your fiftieth.

German food has a reputation for being heavy, but the best versions balance richness with acid: a splash of vinegar in the potato salad, a spoonful of mustard in the gravy, a squeeze of lemon over the strudel. That balance is what makes these dishes worth repeating.

Quick picks:

  • Best weeknight dinner: Bratwurst with Sauerkraut, ready in under 40 minutes
  • Best for a dinner party: Rinderrouladen, an impressive beef roll with a savory filling
  • Best make-ahead dessert: Black Forest Cake, which tastes even better the next day
  • Best comfort food splurge: Schweinshaxe, a crackling-skinned roasted pork shank

1. Schweineschnitzel

Schweineschnitzel is Germany’s answer to the quick pan-fried cutlet, and a well-made one has a shattering golden crust around juicy pork. Pound boneless pork loin chops thin, then dredge in flour, egg, and breadcrumbs before frying in hot oil until deep amber on both sides.

Yield: 4 servings | Prep: 20 minutes | Cook: 15 minutes

Ingredients:

  • 4 boneless pork loin chops (about 6 oz each), pounded to ¼-inch thickness
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups breadcrumbs
  • Salt and black pepper
  • ½ cup vegetable oil
  • Lemon wedges, for serving

Method:

  1. Season pork with salt and pepper.
  2. Dredge each cutlet in flour, then egg, then breadcrumbs.
  3. Heat oil in a large skillet over medium-high heat.
  4. Fry cutlets 3-4 minutes per side until golden brown.
  5. Drain on paper towels and serve with lemon wedges.

2. Sauerbraten

Sauerbraten is a slow-marinated pot roast with a sweet-tart gravy, and the marinade is what makes it unmistakably German. Beef chuck soaks for days in vinegar, wine, and spices before a long braise turns it fork-tender.

Yield: 6 servings | Prep: 20 minutes (plus 2-3 days marinating) | Cook: 3 hours

Ingredients:

  • 3 lbs beef chuck roast
  • 2 cups red wine vinegar
  • 1 cup water
  • 1 onion, sliced
  • 2 carrots, sliced
  • 6 whole cloves
  • 3 bay leaves
  • 1 tsp black peppercorns
  • Salt
  • 3 tbsp vegetable oil
  • ½ cup crushed gingersnap cookies
  • ¼ cup raisins (optional)

Method:

  1. Combine vinegar, water, onion, carrots, cloves, bay leaves, and peppercorns in a pot; bring to a boil, then cool.
  2. Pour over beef in a non-reactive container and refrigerate 2-3 days, turning daily.
  3. Remove beef, pat dry, and season with salt. Strain marinade, reserving liquid and vegetables.
  4. Sear beef in oil in a Dutch oven over medium-high heat until browned.
  5. Add marinade liquid and vegetables; cover and simmer at low heat 3 hours until tender.
  6. Remove beef; stir gingersnaps and raisins into liquid to thicken gravy. Slice beef and serve with gravy.

3. Rinderrouladen

Rinderrouladen turns thin beef slices into rolled-up bundles stuffed with bacon, onion, and pickles, then braised until the meat practically melts. It’s the kind of dish that looks fancy but comes together with simple pantry staples.

Yield: 4 servings | Prep: 25 minutes | Cook: 2 hours

Ingredients:

  • 4 thin beef top round slices (about 6 oz each)
  • 4 tsp Dijon mustard
  • 4 slices bacon
  • 1 onion, chopped
  • 4 dill pickle spears
  • Salt and black pepper
  • 3 tbsp vegetable oil
  • 2 cups beef broth
  • 2 tbsp flour

Method:

  1. Lay beef slices flat; season with salt and pepper, then spread mustard on each.
  2. Layer bacon, onion, and a pickle spear on each slice; roll tightly and secure with toothpicks.
  3. Sear rolls in oil in a Dutch oven until browned on all sides.
  4. Add beef broth, cover, and simmer 1½ to 2 hours until tender.
  5. Remove rolls; whisk flour into the broth to thicken into gravy. Serve rolls with gravy.

4. Bratwurst with Sauerkraut

Bratwurst with sauerkraut is the fastest route to a satisfying German dinner, pairing snappy-skinned sausage with tangy braised cabbage. Simmering the bratwurst in beer before searing adds deep flavor without much effort.

Yield: 4 servings | Prep: 10 minutes | Cook: 25 minutes

Ingredients:

  • 4 bratwurst sausages
  • 1 bottle (12 oz) German beer
  • 1 tbsp butter
  • 1 onion, sliced
  • 2 cups sauerkraut, drained
  • 1 tsp caraway seeds
  • Black pepper

Method:

  1. Simmer bratwurst in beer in a saucepan for 10 minutes.
  2. Melt butter in a skillet; sauté onion until soft.
  3. Add sauerkraut and caraway seeds; cook 5 minutes.
  4. Remove bratwurst from beer and sear in a hot skillet 2-3 minutes per side.
  5. Serve bratwurst over sauerkraut with black pepper. Pair this with other dishes from our best sausage recipes when hosting a crowd.

5. Käsespätzle

Käsespätzle is Germany’s cheesy answer to mac and cheese, built from soft egg noodles layered with melted cheese and crispy fried onions. The dough gets pressed straight into boiling water for tender, pillowy spätzle.

Yield: 4 servings | Prep: 20 minutes | Cook: 20 minutes

Ingredients:

  • 2 cups all-purpose flour
  • 4 large eggs
  • ½ cup milk
  • 1 tsp salt
  • 2 cups shredded Gruyère or Emmental cheese
  • 1 large onion, thinly sliced
  • 3 tbsp butter

Method:

  1. Whisk flour, eggs, milk, and salt into a thick batter.
  2. Press batter through a spätzle maker or colander into boiling salted water; cook 2-3 minutes until noodles float.
  3. Drain spätzle and set aside.
  4. Melt butter in a skillet; fry onion until crisp and golden.
  5. Layer spätzle with cheese in a warm pan until melted, then top with fried onions.

6. Soft Bavarian Pretzels

Soft Bavarian pretzels get their deep brown shine and chewy crust from a quick dip in baking soda water before baking. A sprinkle of coarse salt on top makes them irresistible warm from the oven.

Yield: 8 pretzels | Prep: 1 hour 30 minutes (includes rising) | Cook: 15 minutes

Ingredients:

  • 1½ cups warm water
  • 2¼ tsp active dry yeast
  • 1 tbsp sugar
  • 4 cups all-purpose flour
  • 2 tsp salt
  • 2 tbsp melted butter
  • ⅔ cup baking soda
  • 8 cups water (for boiling)
  • Coarse pretzel salt

Method:

  1. Dissolve yeast and sugar in warm water; let sit 5 minutes until foamy.
  2. Mix in flour, salt, and butter to form dough; knead 8 minutes, then rise 1 hour.
  3. Divide dough into 8 pieces; roll into ropes and shape into pretzels.
  4. Bring 8 cups water and baking soda to a boil; boil each pretzel 30 seconds per side.
  5. Place on a baking sheet, sprinkle with salt, and bake at 450°F for 12-15 minutes until deep brown.

7. German Potato Salad

German potato salad skips the mayo entirely, relying on bacon fat, vinegar, and mustard for a warm, tangy side dish. Serve it warm so the dressing soaks into the potatoes.

Yield: 6 servings | Prep: 15 minutes | Cook: 25 minutes

Ingredients:

  • 2 lbs waxy potatoes (such as Yukon Gold)
  • 6 slices bacon, chopped
  • 1 onion, diced
  • ⅓ cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp sugar
  • ½ cup chicken or vegetable broth
  • Salt and black pepper
  • 2 tbsp chopped parsley

Method:

  1. Boil potatoes until fork-tender, about 20 minutes; drain, cool slightly, and slice.
  2. Cook bacon in a skillet until crisp; remove and set aside, leaving fat in pan.
  3. Sauté onion in bacon fat until soft.
  4. Whisk in vinegar, mustard, sugar, and broth; simmer 2 minutes.
  5. Pour dressing over sliced potatoes; toss gently with bacon and parsley. For another tangy side, check our best cucumber salad recipes.

8. Currywurst

Currywurst is Berlin’s favorite street food: sliced pork sausage smothered in a curry-spiced tomato sauce. It’s fast, a little sweet, a little smoky, and best eaten with a fork straight from a paper tray.

Yield: 4 servings | Prep: 10 minutes | Cook: 20 minutes

Ingredients:

  • 4 pork bratwurst or Bockwurst sausages
  • 1 tbsp vegetable oil
  • 1 cup ketchup
  • ¼ cup tomato paste
  • 1 tbsp curry powder, plus extra for sprinkling
  • 1 tbsp Worcestershire sauce
  • 1 tsp paprika
  • ¼ cup water

Method:

  1. Grill or pan-fry sausages in oil until browned and cooked through, about 10 minutes.
  2. Combine ketchup, tomato paste, curry powder, Worcestershire sauce, paprika, and water in a saucepan.
  3. Simmer sauce over low heat 5 minutes.
  4. Slice sausages into bite-sized pieces.
  5. Pour sauce over sausage slices and dust with extra curry powder.

9. Schweinshaxe

Schweinshaxe is a roasted pork shank with skin that crackles like good pork crackling should, and meat that falls off the bone after a long oven roast. It’s a showstopper for Oktoberfest-style dinners.

Yield: 2 servings | Prep: 15 minutes | Cook: 2 hours 30 minutes

Ingredients:

  • 2 pork shanks (about 1.5 lbs each)
  • 1 tbsp salt
  • 1 tbsp caraway seeds
  • 1 tsp black pepper
  • 2 cups beer
  • 1 onion, quartered
  • 2 carrots, chopped

Method:

  1. Score the pork skin in a crosshatch pattern; rub with salt, caraway, and pepper.
  2. Place shanks on a bed of onion and carrots in a roasting pan.
  3. Pour beer around (not over) the shanks.
  4. Roast at 350°F for 2 hours, basting occasionally.
  5. Increase heat to 450°F for the final 20-30 minutes until skin is crisp and deep brown.

10. Kartoffelpuffer

Kartoffelpuffer are crispy potato pancakes with lacy, golden edges, traditionally served with applesauce or sour cream. Grating the potatoes fine and squeezing out excess liquid is the secret to a crisp result.

Yield: 4 servings (about 12 pancakes) | Prep: 20 minutes | Cook: 20 minutes

Ingredients:

  • 2 lbs russet potatoes, peeled and grated
  • 1 small onion, grated
  • 2 large eggs
  • ¼ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup vegetable oil, for frying
  • Applesauce or sour cream, for serving

Method:

  1. Squeeze grated potatoes and onion in a clean towel to remove excess liquid.
  2. Mix with eggs, flour, salt, and pepper.
  3. Heat oil in a skillet over medium-high heat.
  4. Drop spoonfuls of batter into the oil, flattening slightly; fry 3-4 minutes per side until golden.
  5. Drain on paper towels and serve warm with applesauce.

11. Braised Red Cabbage

Braised red cabbage, or Rotkohl, turns sweet-tart with apples, vinegar, and a touch of sugar simmered low and slow. It’s the classic partner for roast pork and sausages all over Germany.

Yield: 6 servings | Prep: 15 minutes | Cook: 1 hour

Ingredients:

  • 1 medium red cabbage, shredded
  • 2 apples, peeled and diced
  • 1 onion, chopped
  • 3 tbsp butter
  • ⅓ cup apple cider vinegar
  • 2 tbsp sugar
  • 1 cup chicken or vegetable broth
  • 2 bay leaves
  • Salt and black pepper

Method:

  1. Melt butter in a large pot; sauté onion until soft.
  2. Add cabbage and apples; stir to combine.
  3. Pour in vinegar, sugar, broth, and bay leaves.
  4. Cover and simmer on low heat 45-60 minutes, stirring occasionally, until cabbage is tender.
  5. Season with salt and pepper before serving. This pairs naturally with ideas from our 25 vegetable recipes.

12. Maultaschen

Maultaschen are Germany’s answer to ravioli, big pasta pockets stuffed with ground meat, spinach, and breadcrumbs. They’re often simmered in broth and served as a hearty soup or pan-fried with onions.

Yield: 4 servings | Prep: 40 minutes | Cook: 20 minutes

Ingredients:

  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • ½ lb ground pork
  • ½ lb spinach, cooked and chopped
  • ½ cup breadcrumbs
  • 1 onion, finely chopped
  • Salt, pepper, and nutmeg
  • 6 cups beef broth

Method:

  1. Mix flour, eggs, and water into a smooth dough; rest 30 minutes.
  2. Combine ground pork, spinach, breadcrumbs, onion, salt, pepper, and nutmeg for the filling.
  3. Roll dough thin; cut into large squares.
  4. Spoon filling onto squares, fold, and seal edges.
  5. Simmer in beef broth 10-12 minutes until filling is cooked through; serve in the broth.

13. Obatzda

Obatzda is a tangy Bavarian cheese spread made for pretzels, built from soft ripened cheese, butter, and paprika mashed together. It shows up at every beer garden table alongside a basket of fresh bread.

Yield: 4 servings | Prep: 15 minutes | Cook: none

Ingredients:

  • 8 oz Camembert cheese, rind removed
  • 4 oz cream cheese
  • 2 tbsp butter, softened
  • 1 tsp sweet paprika
  • ½ tsp caraway seeds
  • 1 small onion, finely chopped
  • 2 tbsp beer or milk
  • Salt and black pepper

Method:

  1. Mash Camembert and cream cheese together in a bowl until mostly smooth.
  2. Mix in butter, paprika, and caraway seeds.
  3. Stir in onion and enough beer to reach a spreadable consistency.
  4. Season with salt and pepper.
  5. Chill 30 minutes before serving with pretzels or dark bread.

14. Erbsensuppe

Erbsensuppe is a thick, smoky split pea soup studded with chunks of sausage, the kind of dish that warms you up on a cold afternoon. It simmers low and slow until the peas break down into a creamy base.

Yield: 6 servings | Prep: 15 minutes | Cook: 1 hour 30 minutes

Ingredients:

  • 2 cups dried split peas, rinsed
  • 8 cups chicken or vegetable broth
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 smoked sausage or kielbasa, sliced
  • 2 bay leaves
  • Salt and black pepper

Method:

  1. Combine split peas and broth in a large pot; bring to a boil.
  2. Add onion, carrots, celery, and bay leaves.
  3. Simmer on low heat 1 hour, stirring occasionally, until peas soften.
  4. Add sliced sausage and cook 15-20 minutes more.
  5. Season with salt and pepper before serving hot.

15. Königsberger Klopse

Königsberger Klopse are tender veal or beef meatballs simmered in a creamy caper sauce, a dish with a gentle tang instead of heavy spice. It’s comfort food with an elegant edge.

Yield: 4 servings | Prep: 25 minutes | Cook: 30 minutes

Ingredients:

  • 1 lb ground veal or beef
  • 1 slice white bread, soaked in milk
  • 1 egg
  • 1 small onion, grated
  • Salt and white pepper
  • 4 cups beef broth
  • 2 tbsp butter
  • 2 tbsp flour
  • ½ cup heavy cream
  • 3 tbsp capers
  • 1 tbsp lemon juice

Method:

  1. Mix ground meat, soaked bread, egg, onion, salt, and pepper; shape into meatballs.
  2. Simmer meatballs in beef broth 15-20 minutes until cooked through; remove and set aside.
  3. Melt butter in a saucepan; whisk in flour to make a roux.
  4. Gradually whisk in 2 cups of the broth; simmer until thickened.
  5. Stir in cream, capers, and lemon juice; return meatballs to sauce and heat through.

16. Flammkuchen

Flammkuchen is a thin, cracker-crisp flatbread topped with crème fraîche, bacon, and onion, often called German-style pizza. It bakes fast in a hot oven and comes out blistered at the edges.

Yield: 4 servings | Prep: 20 minutes | Cook: 12 minutes

Ingredients:

  • 2 cups all-purpose flour
  • ½ cup warm water
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ cup crème fraîche
  • 4 oz bacon, diced
  • 1 onion, thinly sliced
  • Black pepper and nutmeg

Method:

  1. Mix flour, water, olive oil, and salt into a smooth dough; rest 15 minutes.
  2. Roll dough out very thin on a floured surface.
  3. Spread crème fraîche over dough, leaving a small border.
  4. Top with bacon, onion, pepper, and a pinch of nutmeg.
  5. Bake at 475°F for 10-12 minutes until edges are crisp and browned.

17. Apple Strudel

Apple strudel wraps spiced, cinnamon-tossed apples in paper-thin pastry that shatters with every bite. Using store-bought phyllo dough makes this classic dessert approachable for home kitchens.

Yield: 8 servings | Prep: 25 minutes | Cook: 35 minutes

Ingredients:

  • 6 apples, peeled and thinly sliced
  • ½ cup sugar
  • 1 tsp cinnamon
  • ⅓ cup raisins
  • ⅓ cup chopped walnuts
  • ¼ cup breadcrumbs
  • 8 sheets phyllo dough
  • ½ cup melted butter
  • Powdered sugar, for dusting

Method:

  1. Toss apples with sugar, cinnamon, raisins, and walnuts.
  2. Layer phyllo sheets, brushing each with melted butter, sprinkling breadcrumbs between layers.
  3. Spread apple filling along one edge of the phyllo stack.
  4. Roll tightly into a log; brush top with butter.
  5. Bake at 375°F for 30-35 minutes until golden. Dust with powdered sugar before slicing. For more sweet ideas, browse our best German desserts.

18. Black Forest Cake

Black Forest Cake layers chocolate sponge with whipped cream, cherries, and a splash of kirsch for a dessert that’s rich without being heavy. The combination of tart cherries and dark chocolate is what makes it unforgettable.

Yield: 10 servings | Prep: 40 minutes | Cook: 30 minutes

Ingredients:

  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 2 cups sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup hot coffee
  • ½ cup vegetable oil
  • 2 cans (14.5 oz each) pitted cherries, drained, ¼ cup liquid reserved
  • 3 tbsp kirsch
  • 2 cups heavy cream, whipped
  • Chocolate shavings

Method:

  1. Mix flour, cocoa, sugar, baking soda, and salt in a bowl.
  2. Add eggs, buttermilk, hot coffee, and oil; stir until smooth.
  3. Divide batter between two greased 9-inch round pans; bake at 350°F for 28-30 minutes.
  4. Cool completely, then slice each layer in half to make four layers.
  5. Brush layers with kirsch mixed with reserved cherry liquid; stack with whipped cream and cherries between layers, then frost and top with chocolate shavings.

19. Bienenstich

Bienenstich, or “bee sting cake,” pairs soft yeasted cake with a honey-almond topping and a creamy vanilla filling. The crunch of toasted almonds against the custard is what gives this cake its charm.

Yield: 8 servings | Prep: 1 hour (includes rising) | Cook: 25 minutes

Ingredients:

  • 2¼ tsp active dry yeast
  • ¼ cup warm milk
  • 2 cups all-purpose flour
  • 3 tbsp sugar
  • ¼ cup butter, softened
  • 1 egg
  • ¼ tsp salt
  • ½ cup butter (for topping)
  • ½ cup honey
  • ⅓ cup sugar (for topping)
  • 1 cup sliced almonds
  • 2 cups vanilla pastry cream, chilled

Method:

  1. Dissolve yeast in warm milk; let sit 5 minutes.
  2. Mix with flour, sugar, butter, egg, and salt into a soft dough; rise 45 minutes.
  3. Press dough into a greased 9-inch round pan.
  4. Melt butter, honey, and sugar in a saucepan; stir in almonds and spread over dough.
  5. Bake at 350°F for 20-25 minutes until golden. Cool, slice in half horizontally, and fill with pastry cream.

Tips for Planning a German Meal

German meals build around contrast: something rich paired with something tangy. A fatty roast like Schweinshaxe needs the acidity of braised red cabbage or a sharp potato salad to cut through it.

Plan one main dish, one starch, and one pickled or vinegar-based side. That’s the backbone of most German dinner tables, from Sunday Rouladen to a quick weeknight bratwurst plate.

Bread and pretzels work well as a starter or a snack alongside Obatzda, rather than competing with a heavy main course. Keep portions of the starter small so appetites stay ready for the main event.

For dessert, choose something make-ahead. Both Black Forest Cake and Bienenstich taste better once chilled for a few hours, which frees up oven space and lets you focus on the main meal.

If you’re cooking for a crowd, batch-cook the braises and soups like Sauerbraten or Erbsensuppe a day ahead. Their flavor deepens overnight, and reheating them is far less stressful than last-minute searing.

Round out your menu with sides from outside the German tradition when needed; a crisp green salad from our best green salad recipes balances out a table full of rich, braised dishes nicely.

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