20 Delicious German Recipes for Hearty Feasts

German cuisine is known for its hearty, comforting, and flavorful dishes. From sausages to stews, and from pretzels to desserts, German food is perfect for satisfying your hunger.

Below, we’ve compiled a list of 20 delicious German recipes that will transport you to the heart of Germany. Each recipe includes detailed ingredients and step-by-step instructions. Let’s dive in!

1. Bratwurst with Sauerkraut

Ingredients:

• 6 bratwurst sausages
• 2 cups sauerkraut
• 1 onion, sliced
• 1 tablespoon butter
• 1 teaspoon caraway seeds
• 1/2 cup chicken broth
• Salt and pepper to taste

Instructions:

• Heat butter in a large skillet over medium heat.
• Add sliced onions and sauté until translucent.
• Add bratwurst sausages and cook until browned on all sides.
• Stir in sauerkraut, caraway seeds, and chicken broth.
• Season with salt and pepper.
• Cover and simmer for 20 minutes, stirring occasionally.
• Serve hot with mustard on the side.

Tip: Sear the bratwurst before simmering to enhance its crispy texture and deepen the flavor.

2. Sauerbraten (German Pot Roast)

Ingredients:

• 3 lbs beef roast
• 1 cup red wine vinegar
• 1 cup water
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 bay leaves
• 10 whole cloves
• 1 teaspoon peppercorns
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 1/4 cup sugar
• 10 gingersnap cookies, crushed

Instructions:

• In a large bowl, combine red wine vinegar, water, onion, carrots, celery, bay leaves, cloves, and peppercorns.
• Add the beef roast and marinate in the refrigerator for 2-3 days, turning occasionally.
• Remove the roast from the marinade and pat dry.
• Heat oil in a large pot and brown the roast on all sides.
• Add the marinade and bring to a boil.
• Reduce heat, cover, and simmer for 3 hours.
• Remove the roast and strain the liquid.
• In a saucepan, mix flour, sugar, and crushed gingersnaps with the strained liquid.
• Cook until thickened and pour over the sliced roast.

Tip: Marinate the beef for the full 3 days to allow the flavors to fully develop, making the meat extra tender and flavorful.

3. Kartoffelsalat (German Potato Salad)

Ingredients:

• 2 lbs potatoes, boiled and peeled
• 1 onion, finely chopped
• 1/2 cup vegetable broth
• 1/4 cup white vinegar
• 1/4 cup olive oil
• 1 tablespoon mustard
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

• Slice the boiled potatoes into thin rounds.
• In a bowl, mix vegetable broth, vinegar, olive oil, and mustard.
• Add the potatoes and onions to the dressing.
• Season with salt and pepper.
• Toss gently to combine.
• Garnish with chopped parsley and serve at room temperature.

Tip: Use warm potatoes to absorb the dressing better, resulting in a more flavorful potato salad.

4. Schnitzel

Ingredients:

• 4 pork cutlets
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper to taste
• 4 tablespoons butter
• Lemon wedges for serving

Instructions:

• Pound the pork cutlets until thin.
• Season with salt and pepper.
• Dredge each cutlet in flour, dip in beaten eggs, and coat with breadcrumbs.
• Heat butter in a skillet and fry the cutlets until golden brown on both sides.
• Serve with lemon wedges.

Tip: Use a light hand when coating the cutlets to prevent the breadcrumbs from clumping, ensuring a crispier crust.

5. Pretzels (Brezeln)

Ingredients:

• 4 cups flour
• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 packet active dry yeast
• 1/4 cup baking soda
• Coarse salt for topping

Instructions:

• Dissolve yeast and sugar in warm water and let it sit for 5 minutes.
• Mix flour and salt in a bowl, then add the yeast mixture.
• Knead the dough until smooth.
• Divide the dough into 12 pieces and roll each into a rope.
• Shape into pretzels and dip in a baking soda solution (1/4 cup baking soda in 2 cups water).
• Sprinkle with coarse salt.
• Bake at 450°F for 10-12 minutes.

Tip: For a deep brown color, dip the pretzels in boiling water with baking soda before baking.

6. Rouladen

Ingredients:

• 4 beef slices
• 4 slices bacon
• 1 onion, chopped
• 1 pickle, sliced
• 2 tablespoons mustard
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 cup beef broth

Instructions:

• Spread mustard on each beef slice.
• Place a slice of bacon, chopped onion, and pickle on each slice.
• Roll up and secure with toothpicks.
• Heat oil in a skillet and brown the rolls on all sides.
• Add beef broth, cover, and simmer for 1.5 hours.

Tip: Browning the rolled beef before simmering locks in juices and adds a rich, caramelized flavor to the dish.

7. Spätzle

Ingredients:

• 2 cups flour
• 4 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 2 tablespoons butter

Instructions:

• Mix flour, eggs, milk, and salt to form a thick batter.
• Press the batter through a spätzle maker or colander into boiling water.
• Cook until the spätzle floats to the top.
• Drain and toss with butter.

Tip: After boiling, briefly pan-fry the Spätzle in butter for extra texture and a slightly crispy finish.

8. Black Forest Cake (Schwarzwälder Kirschtorte)

Ingredients:

• 1 3/4 cups flour
• 1 3/4 cups sugar
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 2 cups whipped cream
• 1 cup cherries
• Chocolate shavings for garnish

Instructions:

• Mix dry ingredients in a bowl.
• Add eggs, milk, oil, and vanilla, then beat until smooth.
• Stir in boiling water.
• Pour into cake pans and bake at 350°F for 30 minutes.
• Cool, then layer with whipped cream and cherries.
• Garnish with chocolate shavings.

Tip: For an authentic taste, brush the cake layers with cherry liqueur (Kirschwasser) before adding the whipped cream.

9. Goulash

Ingredients:

• 2 lbs beef, cubed
• 2 onions, chopped
• 2 tablespoons paprika
• 2 tablespoons tomato paste
• 4 cups beef broth
• 2 potatoes, diced
• 2 carrots, sliced
• Salt and pepper to taste

Instructions:

• Brown beef in a pot, then add onions and cook until soft.
• Stir in paprika and tomato paste.
• Add beef broth, potatoes, and carrots.
• Simmer for 2 hours until tender.

Tip: Let the goulash simmer low and slow for a richer, more developed flavor—two hours is the minimum, but longer is even better.

10. Apple Strudel (Apfelstrudel)

Ingredients:

• 6 apples, peeled and sliced
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 cup raisins
• 1 sheet puff pastry
• 1 egg, beaten

Instructions:

• Mix apples, sugar, cinnamon, and raisins.
• Place the mixture on the puff pastry sheet.
• Roll up and seal the edges.
• Brush with beaten egg and bake at 375°F for 30 minutes.

Tip: Sprinkle breadcrumbs toasted in butter over the pastry before adding the apple filling to absorb excess moisture.

11. Käsespätzle

Ingredients:

• 2 cups spätzle
• 1 cup grated Emmental cheese
• 1 onion, sliced
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

• Cook spätzle according to the recipe above.
• Sauté onions in butter until caramelized.
• Layer spätzle and cheese in a baking dish.
• Top with caramelized onions.
• Bake at 350°F until cheese melts.

Tip: Let the cheese melt naturally by layering it with hot Spätzle instead of cooking it directly over heat.

12. Red Cabbage (Rotkohl)

Ingredients:

• 1 head red cabbage, shredded
• 2 apples, peeled and chopped
• 1 onion, chopped
• 1/4 cup vinegar
• 1/4 cup sugar
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

• Sauté onions in butter until soft.
• Add cabbage, apples, vinegar, and sugar.
• Cook for 1 hour, stirring occasionally.

Tip: Add a splash of red wine or apple cider vinegar while cooking to enhance the cabbage’s natural sweetness and balance flavors.

13. Weisswurst

Ingredients:

• 6 Weisswurst sausages
• 1 onion, sliced
• 1 tablespoon butter
• 1/2 cup water
• Pretzels and mustard for serving

Instructions:

• Simmer sausages in water for 10 minutes.
• Sauté onions in butter until golden.
• Serve sausages with onions, pretzels, and mustard.

Tip: Never boil Weisswurst—simmer gently in hot water to keep the texture tender and juicy.

14. Potato Pancakes (Kartoffelpuffer)

Ingredients:

• 4 potatoes, grated
• 1 onion, grated
• 2 eggs
• 1/4 cup flour
• Salt and pepper to taste
• Oil for frying

Instructions:

• Mix potatoes, onion, eggs, flour, salt, and pepper.
• Heat oil in a skillet and drop spoonfuls of the mixture.
• Fry until golden on both sides.

Tip: Squeeze out excess moisture from the grated potatoes for a crispier pancake.

15. Beer Cheese Soup

Ingredients:

• 2 cups beer
• 2 cups chicken broth
• 2 cups cheddar cheese, shredded
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup cream
• Salt and pepper to taste

Instructions:

• Sauté onions in butter until soft.
• Stir in flour and cook for 2 minutes.
• Add beer and chicken broth, then bring to a boil.
• Stir in cheese and cream until melted.
• Season with salt and pepper.

Tip: Use a sharp cheddar for a more pronounced cheese flavor and a touch of Dijon mustard to enhance the depth.

16. Leberkäse

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1 onion, chopped
• 2 eggs
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Instructions:

• Mix all ingredients in a bowl.
• Press into a loaf pan and bake at 350°F for 1 hour.
• Slice and serve with mustard.

Tip: Let the mixture chill for at least an hour before baking to allow flavors to meld and improve texture.

17. Currywurst

Ingredients:

• 6 bratwurst sausages
• 1 cup ketchup
• 1 tablespoon curry powder
• 1 onion, chopped
• 2 tablespoons vegetable oil

Instructions:

• Cook sausages in a skillet until browned.
• Sauté onions in oil until soft.
• Stir in ketchup and curry powder.
• Slice sausages and pour sauce over them.

Tip: Toast the curry powder briefly before adding it to the sauce to enhance its aroma and flavor.

18. Stollen

Ingredients:

• 4 cups flour
• 1 cup sugar
• 1 cup butter
• 1 cup raisins
• 1/2 cup almonds, chopped
• 1/2 cup candied fruit
• 1 packet yeast
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions:

• Dissolve yeast in warm milk.
• Mix flour, sugar, butter, raisins, almonds, and candied fruit.
• Add yeast mixture and vanilla, then knead into a dough.
• Shape into a loaf and bake at 350°F for 1 hour.

Tip: Brush the baked Stollen with melted butter and coat it in powdered sugar while warm for a moist, rich texture.

19. Eintopf

Ingredients:

• 1 lb pork, cubed
• 2 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup cabbage, shredded
• Salt and pepper to taste

Instructions:

• Brown pork in a pot, then add onions and cook until soft.
• Add potatoes, carrots, cabbage, and chicken broth.
• Simmer for 1 hour.

Tip: Make the stew a day ahead—letting it rest overnight enhances the flavors significantly.

20. Pfeffernüsse

Ingredients:

• 2 cups flour
• 1/2 cup sugar
• 1/2 cup honey
• 1/2 cup butter
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 teaspoon baking soda

Instructions:

• Mix all ingredients in a bowl.
• Roll into small balls and bake at 350°F for 15 minutes.

Tip: Store the cookies in an airtight container for a few days before serving; they soften slightly and develop deeper spice notes.

Conclusion

German cuisine offers a wide variety of hearty and delicious dishes that are perfect for any occasion. From savory sausages and stews to sweet desserts, these 20 recipes will bring the flavors of Germany to your table. Try them out and enjoy a taste of German tradition!