25+ Delicious Traditional German Dishes Recipes to Try Today!

Welcome to a culinary journey through Germany, where hearty and comforting flavors await!

Traditional German dishes are renowned for their rich flavors, satisfying textures, and time-honored recipes that have been passed down through generations.

From savory sausages and crispy schnitzels to robust stews and sweet treats, German cuisine offers a delightful array of dishes that capture the essence of traditional home cooking.

In this article, we’ll explore over 25 classic German recipes that bring the warmth of a German kitchen to your own table.

Whether you’re preparing a festive feast or simply looking to enjoy a taste of Germany, these recipes are sure to impress.

25+ Delicious Traditional German Dishes Recipes to Try Today

Exploring traditional German dishes is like taking a culinary tour of Germany itself—each recipe offers a glimpse into the rich history and culture of this diverse country.

From the crispy, golden perfection of a Wiener Schnitzel to the heartwarming simplicity of Kartoffelsalat, these recipes showcase the flavors that have made German cuisine beloved around the world.

Whether you’re cooking for a special occasion or just craving a comforting meal, these 25+ traditional German recipes provide a perfect blend of authenticity and deliciousness.

So roll up your sleeves, gather your ingredients, and bring the taste of Germany into your kitchen.

Enjoy the journey and the flavors, and may every bite transport you to a cozy German kitchen, no matter where you are!

Sauerbraten (German Pot Roast)

Sauerbraten, or German pot roast, is a classic and hearty dish known for its tender, marinated beef and rich, tangy gravy. The meat is marinated in a mixture of vinegar, spices, and vegetables for several days, then slow-cooked to perfection. The result is a flavorful, succulent roast that pairs wonderfully with traditional German sides like red cabbage and potato dumplings.

Ingredients:

• 3 to 4 pounds beef roast (such as chuck or rump roast)
• 1 cup red wine vinegar
• 1 cup water
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 carrot, sliced
• 1 celery stalk, sliced
• 10 whole black peppercorns
• 5 whole cloves
• 2 bay leaves
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 cup beef broth

Instructions:

1. In a large bowl, combine the red wine vinegar, water, onion, garlic, carrot, celery, peppercorns, cloves, bay leaves, sugar, and salt. Place the roast in the marinade, cover, and refrigerate for at least 3 days, turning the meat occasionally.
2. Remove the roast from the marinade and pat dry with paper towels. Strain and reserve the marinade.
3. Heat vegetable oil in a large pot over medium-high heat. Brown the roast on all sides, about 8-10 minutes.
4. Remove the roast from the pot and set aside. Add the flour to the pot and cook for 1 minute, stirring constantly.
5. Gradually whisk in the reserved marinade and beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
6. Return the roast to the pot, cover, and reduce heat to low. Simmer for 2.5 to 3 hours, or until the meat is tender and easily pulls apart.
7. Remove the roast from the pot and let rest for 10 minutes before slicing. Serve with the gravy.

Sauerbraten is a quintessential German dish that offers a deep, savory flavor profile thanks to its unique marinade and slow cooking process. The tangy, spiced gravy complements the tender roast perfectly, making it a comforting and satisfying meal. Serve Sauerbraten with traditional German sides for a truly authentic experience that brings the taste of Germany right to your table.

Bratwurst (German Sausages)

Bratwurst is a traditional German sausage known for its flavorful blend of spices and savory taste. Often grilled or pan-fried, these sausages are a staple at German cookouts and beer gardens. With a mix of pork and veal, along with a blend of spices, Bratwurst offers a delicious taste of Germany that’s easy to prepare and enjoy.

Ingredients:

• 1 pound ground pork
• 1 pound ground veal
• 1/2 cup crushed ice
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon ground caraway seeds
• 1/4 teaspoon garlic powder
• 1/4 cup chopped fresh parsley
• Sausage casings (optional)

Instructions:

1. In a large bowl, combine the ground pork, ground veal, and crushed ice. Mix well.
2. In a separate bowl, combine the milk with salt, pepper, nutmeg, coriander, paprika, caraway seeds, garlic powder, and parsley.
3. Pour the milk mixture into the meat mixture and mix until fully incorporated.
4. If using sausage casings, rinse and soak them according to package instructions. Stuff the casings with the sausage mixture, then twist into 6-inch links and tie the ends.
5. Grill or pan-fry the sausages over medium heat for 10-15 minutes, turning occasionally, until fully cooked and browned on the outside.
6. If not using casings, shape the sausage mixture into patties and cook as desired.

Bratwurst is a beloved German sausage that brings a touch of authentic flavor to any meal. Whether grilled or pan-fried, these sausages are flavorful, juicy, and perfect for a variety of dishes, from simple sandwiches to hearty dinners. Enjoy Bratwurst with traditional accompaniments like sauerkraut or mustard for an authentic German experience.

Kartoffelsalat (German Potato Salad)

Kartoffelsalat, or German potato salad, is a classic side dish that’s both tangy and satisfying. Unlike its American counterpart, German potato salad is typically served warm and features a dressing made with vinegar, bacon, and onions. This hearty and flavorful salad is perfect for pairing with sausages or serving at a potluck.

Ingredients:

• 2 pounds small potatoes (such as Yukon Gold or red potatoes)
• 4 slices bacon
• 1/2 cup diced onions
• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• 1/2 cup chicken broth
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly. Cut the potatoes into bite-sized pieces.
2. In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet, crumble, and set aside. Reserve 2 tablespoons of bacon drippings.
3. In the same skillet, add the diced onions and cook until softened, about 5 minutes.
4. In a small bowl, whisk together the vinegar, Dijon mustard, sugar, chicken broth, and reserved bacon drippings. Heat until just warmed.
5. In a large bowl, combine the cooked potatoes, onions, and bacon. Pour the warm dressing over the potato mixture and toss gently to coat.
6. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

Kartoffelsalat is a versatile and comforting German side dish that’s perfect for any occasion. Its tangy vinegar-based dressing, combined with crispy bacon and tender potatoes, creates a dish that’s both flavorful and satisfying. Serve it warm or at room temperature alongside your favorite German main courses for a true taste of traditional German cuisine.

Schweinshaxe (German Pork Knuckle)

Schweinshaxe, or German pork knuckle, is a hearty and flavorful dish known for its crispy skin and tender, juicy meat. Traditionally slow-roasted, this dish is often served with traditional German sides like sauerkraut and potato dumplings. The pork knuckle is seasoned with a blend of spices and herbs, making it a comforting and satisfying meal.

Ingredients:

• 2 pork knuckles (about 2 pounds each)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon caraway seeds
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon vegetable oil
• 1 cup chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup sauerkraut (optional, for serving)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Pat the pork knuckles dry with paper towels. Rub them all over with salt, pepper, caraway seeds, garlic powder, and paprika.
3. Heat vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the pork knuckles on all sides until golden brown, about 5-7 minutes.
4. Remove the pork knuckles from the pot and set aside. Add chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
5. Return the pork knuckles to the pot, pour in the chicken broth, and cover.
6. Transfer the pot to the oven and roast for 2 to 2.5 hours, or until the meat is tender and the skin is crispy. Baste occasionally with the pan juices.
7. If using sauerkraut, heat it separately and serve alongside the pork knuckles.

Schweinshaxe is a classic German dish that brings together rich, succulent pork and crispy, flavorful skin for a truly indulgent experience. The slow roasting process ensures that the meat is incredibly tender, while the seasoning adds depth and character to the dish. Serve Schweinshaxe with traditional sides for an authentic taste of German cuisine that’s perfect for any special occasion or family meal.

Rinderroulade (German Beef Roll)

Rinderroulade, or German beef roll, is a traditional dish that features thin slices of beef rolled around a savory filling of mustard, bacon, onions, and pickles. Braised to perfection, these beef rolls are cooked in a flavorful gravy and served with classic German sides. The result is a comforting and flavorful dish that’s perfect for a hearty meal.

Ingredients:

• 4 beef roulade slices (about 1/4 inch thick)
• 2 tablespoons Dijon mustard
• 4 slices bacon
• 1 onion, finely chopped
• 4 pickles, sliced
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 cup beef broth
• 1/2 cup red wine
• 2 tablespoons flour
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Spread Dijon mustard evenly over each beef slice. Lay a slice of bacon, some chopped onion, and a few pickle slices on each piece of beef.
3. Roll up each beef slice tightly and secure with toothpicks or kitchen twine. Season with salt and pepper.
4. Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the beef rolls on all sides, about 5-7 minutes.
5. Remove the beef rolls and set aside. Add the flour to the pot and cook for 1 minute, stirring constantly.
6. Gradually whisk in the beef broth and red wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
7. Return the beef rolls to the pot, cover, and transfer to the oven. Braise for 1.5 to 2 hours, or until the beef is tender.
8. Remove the beef rolls and let rest for a few minutes. Serve with the gravy and garnish with chopped parsley.

Rinderroulade is a traditional German dish that combines tender beef with a flavorful filling for a truly satisfying meal. The braising process ensures that the beef is tender and juicy, while the savory gravy ties all the flavors together. Serve Rinderroulade with classic sides like potato dumplings or sauerkraut for an authentic German experience that’s perfect for a family dinner or special occasion.

Käsespätzle (German Cheese Noodles)

Käsespätzle, often referred to as German cheese noodles, is a comforting and hearty dish made with soft egg noodles mixed with melted cheese and crispy onions. This dish is often compared to mac and cheese but features a unique texture and flavor profile that’s distinctly German. Käsespätzle is perfect for a filling meal or as a delicious side dish.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 3 large eggs
• 1 cup milk
• 1 cup shredded Emmental or Gruyère cheese
• 1 large onion, thinly sliced
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• Chopped fresh parsley (for garnish)

Instructions:

1. In a large bowl, combine flour, salt, pepper, and nutmeg. Make a well in the center and add eggs and milk. Stir until a smooth batter forms.
2. Bring a large pot of salted water to a boil. Drop spoonfuls of the batter into the boiling water and cook until the noodles float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
3. In a large skillet, heat vegetable oil over medium heat. Add the onions and cook until golden brown and crispy, about 10 minutes. Remove and set aside.
4. Preheat your oven to 375°F (190°C). In a greased baking dish, layer half of the cooked noodles, followed by half of the shredded cheese. Repeat the layers, ending with cheese on top.
5. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Serve the Käsespätzle hot, topped with crispy onions and chopped parsley.

Käsespätzle is a delightful German comfort food that combines tender egg noodles with rich, melted cheese for a truly satisfying dish. The crispy onions add a delightful crunch and flavor that complements the creamy cheese perfectly. Whether enjoyed as a main course or a side dish, Käsespätzle brings a taste of German cuisine to your table that’s sure to please any palate.

Wiener Schnitzel

Wiener Schnitzel is a classic Austrian and German dish that features thin, breaded and fried veal cutlets. Known for its crispy coating and tender, juicy meat, this dish is a beloved staple in German cuisine. Traditionally served with a slice of lemon and accompanied by sides like potato salad or lingonberry sauce, Wiener Schnitzel is both elegant and comforting.

Ingredients:

• 4 veal cutlets (about 4 ounces each)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs
• 1/2 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• 1/2 cup vegetable oil
• Lemon wedges (for serving)
• Fresh parsley (for garnish)

Instructions:

1. Place each veal cutlet between two sheets of plastic wrap. Gently pound the cutlets with a meat mallet or rolling pin until they are about 1/4 inch thick.
2. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and a mixture of breadcrumbs and Parmesan cheese in a third dish.
3. Season the veal cutlets with salt and pepper. Dredge each cutlet in flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium heat. Fry the cutlets for about 3-4 minutes per side, or until golden brown and crispy.
5. Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
6. Serve the Wiener Schnitzel hot, garnished with lemon wedges and fresh parsley.

Wiener Schnitzel is a quintessential German dish that offers a delightful combination of crispy, golden breading and tender veal. The simplicity of the recipe allows the quality of the veal to shine, making it a perfect choice for a special dinner or a comforting meal. Serve it with traditional sides and a squeeze of lemon for an authentic taste of German cuisine.

Rotkohl (German Red Cabbage)

Rotkohl, or German red cabbage, is a traditional side dish known for its sweet and tangy flavor. Cooked with apples, vinegar, and spices, this dish complements hearty German main courses like pork or sausages. The vibrant red color and rich, caramelized taste make Rotkohl a favorite at holiday meals and family gatherings.

Ingredients:

• 1 medium red cabbage, shredded
• 1 large apple, peeled, cored, and sliced
• 1 large onion, finely chopped
• 2 tablespoons vegetable oil
• 1/4 cup apple cider vinegar
• 1/4 cup sugar
• 1/2 cup water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the shredded cabbage, apple slices, apple cider vinegar, sugar, and water to the pot. Stir well to combine.
3. Add ground cinnamon, ground cloves, and bay leaf. Season with salt and pepper.
4. Bring the mixture to a boil, then reduce heat to low and cover. Simmer for about 45 minutes, stirring occasionally, until the cabbage is tender and the flavors are well blended.
5. Remove the bay leaf before serving.

Rotkohl is a classic German side dish that adds a touch of sweetness and tanginess to any meal. The combination of red cabbage, apples, and spices creates a flavorful and colorful dish that pairs beautifully with a variety of German main courses. Enjoy Rotkohl as a traditional accompaniment at family dinners and holiday celebrations for a true taste of German comfort food.

Jägerschnitzel (Hunter’s Schnitzel)

Jägerschnitzel, or Hunter’s Schnitzel, is a delicious variation of the classic Wiener Schnitzel, featuring a savory mushroom gravy. The crispy breaded cutlets are smothered in a rich and creamy sauce made with sautéed mushrooms, onions, and a splash of white wine. This dish is perfect for those who love a hearty, flavorful meal with a touch of elegance.

Ingredients:

• 4 veal or pork cutlets (about 4 ounces each)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs
• 1/2 cup vegetable oil
• 1 cup sliced mushrooms
• 1 medium onion, finely chopped
• 1/2 cup white wine
• 1 cup beef or chicken broth
• 1/2 cup heavy cream
• 1 tablespoon flour (for thickening)
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Prepare the cutlets as for Wiener Schnitzel: pound them thin, season with salt and pepper, and bread them by dredging in flour, dipping in beaten eggs, and coating with breadcrumbs.
2. Heat vegetable oil in a large skillet over medium heat. Fry the cutlets for about 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and set aside.
3. In the same skillet, add sliced mushrooms and chopped onion. Sauté until the mushrooms are browned and the onions are softened, about 5 minutes.
4. Add white wine to the skillet and cook for 1-2 minutes, allowing it to reduce slightly.
5. Stir in beef or chicken broth and heavy cream. Simmer for 5 minutes, then whisk in 1 tablespoon of flour to thicken the gravy. Season with salt and pepper.
6. Return the cooked cutlets to the skillet, spooning the gravy over them. Cook for an additional 2-3 minutes, until the cutlets are heated through.
7. Garnish with fresh parsley before serving.

Jägerschnitzel offers a delightful twist on the classic schnitzel with its rich and savory mushroom gravy. The combination of crispy breaded cutlets and creamy sauce makes this dish a favorite for special occasions and hearty meals. Serve Jägerschnitzel with your favorite sides for a comforting and satisfying dinner that brings a touch of German cuisine to your table.

Sauerbraten (German Pot Roast)

Sauerbraten is a traditional German pot roast known for its rich, tangy flavor. The beef is marinated for several days in a mixture of vinegar, water, and spices, then slow-cooked until tender. The resulting dish features a savory, slightly sweet gravy that pairs perfectly with classic German side dishes like red cabbage and potato dumplings. Sauerbraten is a hearty and comforting dish that’s perfect for special occasions or family dinners.

Ingredients:

• 3-4 pounds beef roast (such as chuck or rump)
• 1 cup red wine vinegar
• 1 cup water
• 1 cup beef broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon caraway seeds
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons vegetable oil
• 1/4 cup flour (for thickening, optional)

Instructions:

1. In a large bowl, combine red wine vinegar, water, beef broth, chopped onion, minced garlic, brown sugar, salt, pepper, caraway seeds, thyme, and bay leaves. Place the beef roast in a large resealable bag or container and pour the marinade over it. Seal and refrigerate for 3-5 days, turning occasionally.
2. Remove the beef from the marinade and pat dry with paper towels. Discard the marinade.
3. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the beef roast on all sides, about 5-7 minutes.
4. Add 1 cup of the marinade (or additional beef broth if preferred) to the pot. Cover and transfer to a preheated oven at 325°F (165°C). Roast for 2.5 to 3 hours, or until the beef is tender.
5. Remove the beef roast from the pot and let rest for 10 minutes before slicing.
6. If desired, thicken the gravy by whisking flour into the pot and simmering until thickened. Serve the Sauerbraten with the gravy.

Sauerbraten is a quintessential German dish that delivers a complex and satisfying flavor profile. The long marinating process infuses the beef with tangy and savory notes, while the slow roasting ensures tenderness. This classic pot roast is a perfect centerpiece for a hearty meal, especially when paired with traditional German sides like red cabbage and dumplings.

Kartoffelsalat (German Potato Salad)

Kartoffelsalat, or German potato salad, is a beloved side dish that features tender potatoes mixed with a tangy, mustard-based dressing. Unlike its American counterpart, this German version is served warm or at room temperature and often includes ingredients like bacon, onions, and fresh herbs. It’s a perfect accompaniment for sausages, schnitzels, or grilled meats, adding a flavorful and satisfying element to any meal.

Ingredients:

• 2 pounds small potatoes (such as red or Yukon gold)
• 4 slices bacon
• 1 small onion, finely chopped
• 1/4 cup white wine vinegar
• 1/4 cup vegetable oil
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly. Cut into bite-sized pieces.
2. Cook bacon in a large skillet over medium heat until crispy. Remove bacon and crumble, leaving the bacon drippings in the skillet. Add chopped onion to the skillet and cook until softened.
3. In a small bowl, whisk together white wine vinegar, vegetable oil, Dijon mustard, and sugar. Season with salt and pepper.
4. In a large bowl, combine the cooked potatoes, bacon, and onions. Pour the dressing over the potato mixture and gently toss to coat.
5. Garnish with chopped parsley before serving.

Kartoffelsalat is a classic German side dish that brings a deliciously tangy and savory element to any meal. The combination of tender potatoes with a mustard-based dressing and crispy bacon creates a flavorful and satisfying salad that’s perfect for gatherings or everyday dinners. Serve it warm or at room temperature for a taste of German comfort food.

German Cabbage Soup (Kohlsuppe)

German cabbage soup, or Kohlsuppe, is a hearty and nourishing soup that features cabbage as the main ingredient. This simple yet flavorful soup is cooked with vegetables, sausage, and spices, making it a satisfying meal for cold weather. The cabbage adds a mild sweetness and texture to the soup, while the sausage imparts a rich, savory flavor.

Ingredients:

• 1 medium head of cabbage, chopped
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 pound smoked sausage or kielbasa, sliced
• 4 cups chicken or vegetable broth
• 1 cup water
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
2. Add the chopped cabbage and cook for an additional 5 minutes, stirring occasionally.
3. Stir in sliced sausage, chicken or vegetable broth, water, dried thyme, and bay leaf. Bring to a boil, then reduce heat to low.
4. Simmer the soup for 30-40 minutes, or until the cabbage is tender and the flavors are well combined.
5. Remove the bay leaf and season the soup with salt and pepper to taste before serving.

Kohlsuppe is a classic German cabbage soup that offers a comforting and hearty meal with a delicious blend of flavors. The combination of cabbage, vegetables, and sausage makes for a satisfying soup that’s perfect for warming up on a chilly day. Enjoy this traditional German dish as a main course or as a flavorful starter to any meal.