31 Authentic German Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Spaetzle with Bratwurst, Sweet Potatoes, and Caramelized Onions

Spaetzle With Bratwurst, Sweet Potatoes and Caramelized Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT90M · Yield: [‘6’, ‘6 people’]

Let’s celebrate Oktoberfest with classic German comfort food. This spaetzle with bratwurst, sweet potatoes and caramelized onions is baked to perfection with melted Gruyere and havarti and topped with fresh sage for a cozy dish that’s full of fall flavors. Now all that’s left is to grab a good German beer, and you have yourself the ultimate Oktoberfest meal.

Ingredients

• 2 tablespoons butter
• 1 sweet yellow onion (uniformly sliced )
• Pinch of sugar
• 1 medium sweet potato (cut into 1-inch cubes)
• 1 tablespoon olive oil
• Salt and pepper
• 12 ounces bratwurst links (about three to four links, depending on the size)
• 5 cups cooked spaetzle
• 1 ½ cups grated havarti
• 1 ½ cups grated Gruyere
• Fresh sage (chopped, for garnish)

Instructions

1. In a skillet over medium-low heat, melt the butter and then add sliced onions and pinch of sugar. Stir to coat. Continue to let the onions cook until caramelized. Don’t mess with the onions too often but give them a stir about every five to eight minutes. This process takes some time, so it’s best to start on the onions while prepping the other ingredients.
2. Heat oven to 425 degrees. Toss sweet potato cubes with olive oil and salt and pepper. Roast until soft, about 20 minutes.
3. Cut the bratwurst lengthwise and remove the ground bratwurst from the casing. Over medium heat, cook the bratwurst until no longer pink, about 10-15 minutes. As the brat cooks, break up with a spoon to crumble. Once cooked, move bratwurst to a paper towel-lined plate.
4. Heat oven to 400 degrees. Grease a 9-inch-by-13-inch baking dish or 12-inch cast-iron skillet. Layer half of the cooked spaetzle and top with half of the havarti and Gruyere. Spread half of the bratwurst crumbles, roasted sweet potato cubes and caramelized onions on top. Repeat for the last remaining layer.
5. Bake until the cheese melts, about 15-20 minutes. Top with plenty of fresh chopped sage for added fall flavor. Enjoy!

2. Oven-Baked Brats & Onions

Perfect Brats in the Oven is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT22M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

With only 3 ingredients and 30 minutes of time, you can make brats in the oven! This bratwurst recipe is a great game day or Oktoberfest meal.

Ingredients

• 2 pounds bratwurst links (about 6-8 sausages)
• 12 ounces chicken broth (beef broth, beer, or non-alcoholic beer)
• 2 medium yellow onions (peeled and cut into ½-inch thick slices)
• 6 hot dog buns (or gluten-free buns (optional))
• toppings (such as mustard, sauerkraut and onions (optional))

Instructions

1. Preheat the oven to 400℉ (204℃). Peel and cut the onions into ½-inch wide slices.
2. Add the bratwurst to a large cast iron skillet or any other oven-safe baking dish. Cover with the sliced onions and pour the beer/broth over the top. Cover the pan tightly with a lid or tin foil.
3. Set the pan in the preheated oven and cook for 20 minutes. Carefully peel back the foil and use a meat thermometer to test that the internal temperature of the brats has reached at least 160°F (71°F), per USDA guidelines.
4. Turn the oven broiler on. Use a spatula or tongs to push the softened onions off the top of the brats. Set the pan under the hot broiler for 2-3 minutes, until the brats are beginning to brown.
5. Use tongs to turn the brats over and set back under the broiler for another 2-3 minutes to brown on the other side.
6. Carefully remove hot pan from the oven and serve bratwurst warm on toasted buns with desired toppings and condiments.

3. Homemade Pretzels

Homemade German Pretzels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT130M · Cook: PT20M · Total: PT150M · Yield: [’12’, ’12 pretzels’]

I’ve made these homemade German pretzels several times over the years. This authentic German pretzel recipe is easy to make at home and you’ll love them!

Ingredients

• .5 ounce active dry yeast (two .25oz packages)
• 1 cup lukewarm water (110-115 F)
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 3 tablespoons unsalted butter
• Coarse salt for sprinkling
• 2 quarts water
• 1/2 cup baking soda

Instructions

1. Dissolve yeast in the lukewarm water. Mix flour and salt together in a large mixing bowl. Form a well in the flour mixture then add the sugar to the center of the well. Pour the yeast/water mixture into the well. Let it rest for 15 minutes before mixing.
2. Add the softened butter to the mixing bowl and knead everything to a smooth dough. I used the dough hook on my Kitchenaid for about 6 minutes on speed #2, I did have to add about a tablespoon of additional water as it was not quite gathering all the dry ingredients. Remove the dough hook and let the dough rest for 30 minutes.
3. Cut the dough into twelve equal parts, then roll each piece on the table (don’t flour the surface, you shouldn’t need it) to about 20 inches, tapered toward the ends. Don’t make it smaller than 20 inches as it’s impossible to get a good shape with a short, thick rope of dough. The dough should not get too warm as you roll it out, or it might tear.
4. To form the pretzel shape, place dough rope on parchment lined cookie sheet so that it creates the shape of the letter “U”. Take both ends of the “U” and cross them over each other twice forming a twist. Bring that twist down and place it over the bottom curve of the “U”.
5. Place the pretzels without covering them in the fridge for about an hour. This helps build a skin that will absorb the dipping solution better and make a beautiful shiny crust.
6. Preheat the oven to 400 F.
7. Fill large stock or pasta pot 3/4 full and bring the water to a boil. Carefully and slowly add the baking soda to the boiling water. There will be a reaction when the baking soda hits the water and it will bubble furiously for a moment and then relax. Stand back a bit just to be safe. Using a slotted spoon, gently drop each pretzel into the bath for 10 seconds, then turn over for another 10. Astrid called for a total of 10 seconds only. Place them on a baking sheet lined with parchment paper.
8. Score the dough once like for a baguette with a razor blade or sharp knife.
9. Sprinkle with coarse salt. Bake the pretzels for about 15 to 20 minutes (mine took 20 minutes for a nice dark crust), depending on how dark you like them.

4. German Bethmannchen Marzipan Cookies

German Bethmännchen Marzipan Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’25’]

This traditional recipe for Bethmännchen marzipan cookies is one of the most famous German Christmas cookies. The outside is firm and crisp, the inside is chewy, and they’re studded with three crunchy almonds. Gluten-free.

Ingredients

• 14 oz 400g marzipan
• 1 cup 100g ground almonds (almond meal)
• 1 cup 125g icing sugar (sifted)
• 1 egg (separated)
• ½ cup 75g whole peeled blanched almonds
• 1 tbsp milk

Instructions

1. Crumble the marzipan into a bowl, and add the almond meal, icing sugar and egg white (save the yolk for brushing).
2. Mix together into a dough.
3. Roll heaped teaspoons of the dough into a ball.
4. Place the balls onto the baking sheet, then press 3 almonds, with the points facing up into each one so it forms a rounded pyramid shape. Lightly beat the egg yolk with the milk and brush each cookie.
5. Bake in the oven for 10 minutes or until golden.

5. Sourdough Bauernbrot

Sourdough Bauernbrot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 60 g active sourdough starter (fed)
• 200 ml warm water
• 140 g rye flour
• 100 g bread flour
• 1 1/2 tsp salt (about 8 g)
• 1 tsp caraway seeds (optional)
• 1 tbsp honey (optional)
• 1 tsp olive oil (for brushing)

Instructions

1. 1. In a bowl, mix starter, water, and honey until smooth.
2. 2. Stir in rye flour, bread flour, salt, and caraway until a shaggy dough forms.
3. 3. Knead briefly (4–6 minutes) until the dough is smooth and elastic. Cover and let rise 60–90 minutes until slightly puffed.
4. 4. Shape into a small oblong loaf and place in a greased mini loaf pan or on parchment; cover and proof 30–45 minutes.
5. 5. Preheat oven to 425°F (220°C). Brush the loaf with a little water and score the top if desired.
6. 6. Bake 18–22 minutes until the crust is deep golden and the loaf sounds hollow when tapped. Cool before slicing into 4 portions.

6. Almond Paste Cookies

Almond Paste Cookies (Christmas German Almond Horns) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [’17’, ’17 cookies’]

These almond paste cookies are dense, chewy and can be made weeks ahead of time! They’re also naturally gluten-free and have paleo and vegan options.

Ingredients

• 7 ounces almond paste (homemade almond paste)
• 1 cup finely ground blanched almond flour (ground almonds in the UK)
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 cup powdered sugar
• 1 large egg white
• 1/4 teaspoon salt
• 1 large egg white
• 1 cup sliced almonds (sliced)
• 2/3 cup semi-sweet chocolate (chopped, melted (I used Enjoy Life for dairy-free))
• 1 teaspoon coconut oil

Instructions

1. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.

If using a food processor:

1. Break up the almond paste into about 2″ chunks and place in the bowl of a food processor fitted with an S-blade. Add the remaining dough ingredients and pulse until a dough forms. It’ll be sticky but workable.

If not using a food processor:

1. Break up the almond paste into about 2″ chunks. Put all the ingredients into a large mixing bowl. You can use a hand mixer or your hands to get it all combined. It’ll be sticky but workable.
2. Place the sliced almonds into a small bowl (big enough to dip dough logs in).
3. Form about a 1.5″ (24-gram / 20-gram for paleo) ball and roll into a little log.
4. Beat the egg white a little with a fork and brush egg white all over the cookie.
5. Dip the cookie into the sliced almonds.
6. Form into a crescent shape. Place them about 2″ apart on the baking sheet. They’ll puff up quite a bit.
7. Bake for 14-15 minutes or until lightly browned.
8. Let cookies cool on the baking sheet for about 5 minutes and then transfer cookies to a cooling rack to cool completely.
9. Once cooled, combine the melted chocolate + coconut oil in a small bowl.
10. Dip the ends of each cookie in the chocolate. Place back on a parchment-lined sheet and let them harden completely. I put them in the fridge for 30 minutes and that does the job.
11. Once the chocolate has hardened, store in an airtight container for up to 2-3 weeks. They can also be frozen for several months.

7. German Poppy Seed Cake

Old Fashioned German Poppy Seed Cake with Streusel Topping is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT40M · Total: PT75M · Yield: [’12’]

A traditional recipe for Old Fashioned German Poppy Seed Cake with Streusel Topping made with homemade poppy seed filling and shortcrust pastry.

Ingredients

• 500 g all-purpose flour (3 cups + 2 tbsp)
• 200 g sugar (1 cup)
• 250 g butter (softened)
• 1 egg
• 1 tsp vanilla sugar (extract?)
• 1 l whole milk (4 cups )
• 350 g ground poppy seeds (2 1/2 cups)
• 160 g fine semolina (finely ground – 1 scant cup)
• 250 g sugar (1 1/4 cup)
• 100 g butter (1 stick)
• 1 tbsp rum / or vanilla essence

Instructions

1. Preheat your oven to 180℃ (350℉). Line a 30cm x 40cm (12” x 15”) baking sheet with parchment paper.
2. In a medium mixing-bowl, blend the butter, sugar, and vanilla sugar together using a hand-mixer until everything is the same texture. Blend in the egg, then once everything is homogenous again, add the flour. Continue with the hand-mixer until the little clumps of your future streusel have formed.
3. Put half of the dough on the parchment-lined baking sheet, and press it out until you’ve fully covered the baking sheet with an even layer. I use the back of a large spoon to help with this, as well as to keep the heat from my hands from melting the butter unduly.
4. Now, as for the filling: in a medium-sized pot over medium-high heat, add the milk and sugar; stirring until no crystals remain. Once that’s been achieved, begin adding in the semolina flour a couple tablespoons at a time – stirring all the while.
5. The milk has most likely come to a low boil at this point. Allow the semolina flour to cook at that temperature for 2 minutes before adding in the poppyseeds, stirring continuously until you’re confident that everything has come together nicely and had a bit of a chance to cook.
6. Add in the butter, still stirring constantly. Once the butter has melted completely and been incorporated, take your pot of filling off the heat and allow it to cool on the counter for 5 minutes. I like to add some rum (1 tbsp) or vanilla to this mix.
7. Once the filling has cooled, spread it evenly upon the dough on the baking sheet. Now take the second half of your dough, and use your hands to roughly break it up into little streusel-y bits as you spread it all across the top of your filling. Bake for about 40 minutes. Allow to cool before serving.

8. Lemon Heart Cookies

BARTH BAKERY is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 240 g all-purpose flour
• 100 g granulated sugar
• 110 g unsalted butter, softened
• 1 large egg
• 2 tsp lemon zest
• 1–2 tbsp lemon juice
• 1 tsp baking powder
• 1/4 tsp salt
• optional: powdered sugar for dusting

Instructions

1. 1. Cream butter and sugar until light and fluffy. Beat in egg, then lemon zest and juice.
2. 2. In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the butter mixture to form a soft dough.
3. 3. Chill dough 30 minutes. Roll to 6 mm (1/4 inch) thick and cut into heart shapes.
4. 4. Place on parchment-lined sheets and bake at 350°F (175°C) for 9–11 minutes, until the edges just start to brown.
5. 5. Cool on a rack and dust with powdered sugar or drizzle with a lemon glaze if desired.

9. Old German Honey Cookies

BARTH BAKERY is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 250 g all-purpose flour
• 120 g honey
• 70 g brown sugar
• 75 g unsalted butter
• 1 large egg
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• pinch of salt
• 1/2 tsp vanilla extract

Instructions

1. 1. Melt the butter with honey in a small pan over low heat; cool slightly.
2. 2. Whisk together flour, cinnamon, ginger, cloves, baking soda, and salt in a bowl.
3. 3. Stir the cooled honey-butter mixture, brown sugar, egg, and vanilla into the dry ingredients until a soft dough forms.
4. 4. Chill dough for 60 minutes, then roll to 4–5 mm (1/4 inch) thick. Cut into shapes and place on a parchment-lined sheet.
5. 5. Bake at 350°F (175°C) for 10–12 minutes until edges are set. Cool on a rack.

10. Black Forest Ice Cream

Black forest ice cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT300M · Yield: [‘8’, ‘8 serves (2/3 cup each), approx.’]

This black forest ice cream much like the cake is pure indulgence. With decadent chocolate ice cream, a tangy cherry swirl and a hint of kirschwasser.

Ingredients

• 1 cup (250ml) milk
• 2 teaspoons (5gms) tapioca starch
• 2 cups (500mls) thickened cream
• 1/2 cup (110gms) white sugar
• 1/2 cup (50gms) Dutch cocoa powder
• 2 tablespoons (30mls) Kirsch
• 1 tin (410gms) sour cherries such as Morelos
• 2 tablespoons (40gms) sugar
• 1 tablespoon lemon juice
• 1/8 teaspoon cinnamon
• 1 tablespoon (10gms) jam set
• 1 teaspoon kirsch

Instructions Chocolate ice cream

1. Measure the milk and put into a small saucepan. Add the tapioca starch to a small bowl. Take two tablespoons of milk from the saucepan and add it to the tapioca starch. Mix to form a slurry.
2. Add the cream, sugar and cocoa powder to the milk in the pot. Stir well until the cocoa powder is mixed in. If you are having having trouble stirring in the cocoa powder you can give it a brief blitz with an immersion blender.
3. Heat on low, stiring well until the sugar has dissolved. Add the Kirsch and tapioca starch slurry and mix well. Turn off and allow to cool.
4. Transfer to heatproof container, cover and chill for at lease four hours, preferably over night. While the ice cream mix is chilling make your cherry swirl.

Cherry jam swirl and ice cream assembly

1. Put the cherries and juice in a jug and blitz with a stick/immersion blender until smooth. Strain the blitzed cherries. You should have about X (400mls) of liquid.
2. Add the strained blitzed cherries to a small pot with the sugar, lemon juice, cinnamon and jam set. Simmer on low for about thirty minutes, stirring frequently until the jam has reduced to one cup.
3. Add the kirch and allow to cool. Transfer to a heat proof container and chill in the fridge until ou are ready to assemble your ice cream.
4. Put your storage container in the freezer to chill. If using a self refrigerating ice cream churner switch on about ten minutes before churning, otherwise take the churning bowl out of the freezer right before churning.
5. Churn the ice cream. It will be the consistency of soft serve when done.
6. Transfer to pre chilled container, layering the ice cream will the cherry jam. Cover and freeze for about four hours until firm, or over night.
7. To serve remove from freezer, scoop and enjoy!

11. Plum Sheet Cake

Plum Sheet Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 190 g all-purpose flour
• 100 g granulated sugar
• 115 g unsalted butter, softened
• 2 large eggs
• 120 ml milk
• 1 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 4–6 ripe plums, pitted and sliced
• 2 tbsp sugar + 1/2 tsp cinnamon for topping

Instructions

1. 1. Preheat oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) pan.
2. 2. Cream butter and sugar until light. Beat in eggs one at a time, then vanilla.
3. 3. Whisk together flour with baking powder; alternately add dry ingredients and milk to the batter.
4. 4. Pour batter into the pan and arrange plum slices on top. Sprinkle with the cinnamon-sugar mix.
5. 5. Bake 30–35 minutes, until a toothpick inserted into the center comes out clean. Cool before slicing.

12. German Christmas Cookies

Pfeffernuse Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [’16’]

Pfeffernüsse Cookies are a German shortbread cookie that will add warmth and flavor to this years holiday cookie exchange!

Ingredients

• 2 cups flour
• 1/3 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup molasses
• 1/4 cup butter (unsalted)
• 3 tbsp honey
• 1 egg
• 1 tsp anise extract
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp cardamon
• 1/2 tsp allspice
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 tsp ground black pepper
• 1/2 tsp ground ginger
• 1 pinch salt
• 1/4 cup powdered sugar (for outside coating)

Instructions

1. Use a small saucepan and combine butter, molasses, and honey over medium-low heat. After the mixture has melted together, remove from heat and allow to cool. Add the egg and anise extract, stir it in and set aside.
2. Use a large mixing bowl and mix up the remaining dry ingredients, except for the powdered sugar. Combine the dry and wet ingredients and form into a ball of dough. Wrap it up in plastic kitchen wrap and allow to cool in the refrigerator for an hour.
3. Preheat your oven to 325° F and line a baking sheet with parchment paper. After the dough is chilled, roll out the cookies into 1 inch balls. Bake for 12 minutes and allow to cool. Roll in powdered sugar and enjoy!

13. Bavarian Party Dip

Bavarian Party Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 225 g cream cheese, softened
• 120 g sour cream
• 120 g diced ham or deli-style Bavarian sausage
• 75 g shredded Swiss cheese
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh chives
• 1/2 tsp paprika
• salt and pepper to taste

Instructions

1. 1. In a bowl, blend cream cheese with sour cream until smooth.
2. 2. Stir in diced ham, Swiss cheese, Dijon mustard, and chopped chives; season with paprika, salt, and pepper.
3. 3. Transfer to a serving dish and refrigerate at least 1 hour to allow flavors to meld.
4. 4. Serve with pretzels, crackers, or sliced vegetables.

14. Chicken Bratwurst with Pork

Chicken Bratwurst Recipe (Chicken Sausage) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT180M · Cook: PT25M · Total: PT205M · Yield: [‘8’, ‘8 6-ounce servings’]

Try my chicken bratwurst recipe for a lighter take on classic beer brats! This homemade sausage combines ground chicken and ground pork.

Ingredients

• 1½ lbs. chicken thighs ((680 grams; boneless and skinless))
• 1½ lbs. pork shoulder or pork butt ((680 grams))
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried marjoram
• 1 teaspoon onion powder
• ½ teaspoon allspice
• ½ teaspoon caraway seeds
• 4 cloves garlic, minced
• hog casings
• 1 tablespoon olive oil
• 3 cups beer
• ¼ cup butter
• 1 medium onion, sliced
• 1 clove garlic, minced

Instructions

1. Keep your chicken and pork at 38-40°F (3.3-4.4°C) for easier cutting and grinding. Cut the chicken thighs and pork shoulder into 1″ (2.54 cm) cubes (or smaller).
2. In a large bowl, place the chicken, pork, salt, black pepper, marjoram, onion powder, caraway, allspice, and garlic. Stir well.
3. Using the coarse grinding plate, grind the chicken and pork mixture twice. Sending the mixture through the meat grinder two times will give these brats the perfect texture.
4. Refrigerate the ground meat while you clean the meat grinder and set it up for stuffing the bratwurst links. I use the largest stuffing funnel with the hog casings. If you are having trouble getting the casings on the stuffing funnel, try rubbing the outside of the funnel with a bit of oil.
5. Prepare your hog casings for filling according to their package directions. I had to soak mine in water for 15 minutes and then cut the ones I planned to use into 2-foot (0.6 m) lengths. Then, I let cool water run through the entire length of each casing three times to thoroughly clean them. After rinsing, I tied a tight knot at one end of each length of casing.
6. Slide one casing over the end of the sausage stuffing funnel on your meat grinder. Very slowly start sending the ground bratwurst mixture through the meat grinder. One hand can push the mixture into the grinder using the stomper, while your other hand can guide the casing as it fills.
7. Stop filling the casing when you get several inches from the end. Turn off the meat grinder and carefully remove the casing from the funnel. Twist or tie the sausage into two or three links, starting closest to the closed end of the casing. This gives the filling room to move towards the open end of the casing as you tie. Finish the links by tying off the open end of the casing. You can either use kitchen twine or tie the casing itself.
8. When you’ve used all of the meat filling, turn off the grinder and finish tying your bratwurst links. You may be able to salvage an additional ½ – ¾ lb. (227-340 grams) of ground mixture stuck to the inside of the machine. (This extra meat can be shaped into patties and pan-fried.)

How to cook chicken bratwurst in a beer bath:

1. Put the olive oil in your cast iron skillet. You’re going to want to brown the bratwurst over medium-low heat for about 5 minutes per side. After browning, remove the brats from the pan and set aside. I only cooked half of the brats. The rest were vacuum sealed and frozen for a future meal.
2. Bring the heat on your stovetop up to medium. Add the beer, butter, onion, and garlic to your cast iron skillet. Allow the butter to melt and the beer bath to come to a simmer.
3. Once the beer bath is simmering, carefully add the sausage links using tongs. Let the brats simmer in their beer hot tub for 15 minutes. Top and serve as desired.

15. German Red Cabbage Sauerkraut

Red Cabbage Sauerkraut is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT11540M · Yield: [‘2’, ‘2 1 qt Mason Jars’]

This recipe can be multiplied to make as many jars as you like. Simply follow the 2 tbsp kosher salt per 1 liter of filtered water. Once you try this, feel free to experiment adding shredded carrot, beet or apple or play with different spices adjusting to your personal preference.

Ingredients

• 6 cups Red Cabbage
• 1 Tbsp Peppercorns
• 2 tsp Caraway seeds (optional)
• 3 tbsp Kosher salt
• 6 cups Filtered water (or boiled 20 minutes and cooled to remove chlorine if on city water)

Instructions

1. Make a brine of 6 cups water to 3 Tbsp sea salt and stir to dissolve.
2. Peel off outer leaves of cabbage, cut in half, remove core and thinly slice or shred. You can use a food processor to shred if you like.
3. Place 1/2 tbsp peppercorns and 1 tsp caraway seeds in the bottom of each quart jar. Add shredded cabbage on top of spices and pack it in as evenly as possible, leaving slightly more than an inch of headspace at top of jar.
4. Pour brine over red cabbage, leaving 1 inch of headspace (you may have some brine leftover). Top with fermenting weight to keep shredded veggies submerged. It is important to keep your cabbage submerged.
5. Close jar with airlock or pickle pipe and fasten gently with jar ring. If you don’t have the special lids, put regular canning jar lids on and undo it once or twice a day to release gases (burping the jar) or use a coffee filter secured on top. Leave to ferment at room temperature 5-10 days. These will likely turn cloudy as it starts fermenting and small bubbles will occasionally be rising. This is normal.
6. Once the initial fermentation period is over (it is over when you decide you like how it tastes), it is ready to enjoy. Typically this will take 7-10 days. Once finished to your taste, top with a regular canning lid and move jar to cold storage or refrigerator.
7. Kept in the fridge, this will keep easily for 3 months or longer. In cold storage, you should plan to use within 3 months. Usually this won’t actually go “bad” but will lose the crispness and bright color if left longer. *If you end up with mold or a horrible smell that is not like vinegar and cabbage, toss it out and start again with fresh sterilized jars.

16. Spaetzle

How to Make Spaetzle is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT35M · Yield: 4

Learn how to make Spaetzle, the ultimate German comfort food side dish. These easy egg and flour noodles are delicious with stews, in soups, and alongside roasted meats with gravy.

Ingredients

• 5 Eggs
• 2 cups Flour
• 1 teaspoon salt
• 1/4 cup milk

Instructions

1. Whisk ingredients together in a large bowl until they are thoroughly combined. The batter should be medium viscosity, not too thick nor too thin. It should have a fair amount of elasticity.
2. Allow the batter to sit for 20 minutes before boiling.
3. Set a large pot of salted water to boil over high heat.
4. Position the spaetzle maker* over the pot of boiling water. Allow it to get steamy (this will reduce sticking) for a minute or two. Reduce heat to a simmer.
5. Working in batches, pour a portion of batter (about 1/3) in the hopper.
6. Immediately begin to slide the hopper back and forth over the boiling water.
7. Allow the spatzle to boil a minute or two, then remove with a slotted spoon. It is done as soon as it starts to float in the boiling water.
8. Place spaetzle in a warm buttered dish and top with more butter.
9. Repeat with remaining batter until it is all gone.
10. If you like it with crispy golden edges, sauté in butter until golden.

17. German Cinnamon Stars

Zimtsterne: German Cinnamon Stars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT50M · Yield: [’84’, ’84 cookies’]

A light, sweet, gluten free German cookie delight that is popular at Christmastime.

Ingredients

• 2 ½ cups powdered sugar ((sifted, divided in half))
• 2 ½ cups ground almonds ((almond flour) up to 3 cups/310 g)
• 1 tsp cinnamon
• 4 egg whites

Instructions

1. Preheat oven to 250º F (120º C)
2. Please see NOTES for best results.
3. In a large bowl, combine half of the powdered sugar, the ground almonds and cinnamon and mix until well-combined. Set aside.
4. Beat egg whites in bowl with mixer until soft peaks form. Add the other half of the powdered sugar and continue to beat for another 2 or 3 minutes until thick and creamy.
5. Remove 1 cup (250 ml) of the beaten eggs and set aside in a covered container (I put it in a condiment dispenser for easy decorating).
6. Add the almond mixture to the rest of the egg white mixture and mix well, until a dough forms. It’s important to note that due to the amount of egg white varying (size of egg used, etc.) you may need more almond flour to form a dough. Cover and put in the fridge for 20 minutes.
7. Place some parchment paper on the counter and sprinkle with powdered sugar, then place the dough on top and shape into a ball, then slightly flatten it.
8. Sprinkle some more powdered sugar on top and place another piece of parchment on top.
9. Roll out to 1/4″ thickness, then cut out star shapes; re-roll the dough, to cut out more until it has been completely used.
10. Place on a parchment or silicone sheet lined cookie sheet, then cover the top with the reserved meringue mixture. Using a condiment bottle makes it very simple to decorate the tops of these cookies (and others; see NOTES). Continue until all the cookies are coated in meringue.
11. Bake in preheated oven for 30 minutes, then turn off the oven, open the door slightly and allow to dry out for another 10 minutes or so, before removing from the oven. Place the Zimtsterne on cooling rack to cool completely.

18. Black Forest Cherry Cake

Authentic German Black Forest Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT30M · Total: PT90M · Yield: [’14’, ’14 slices’]

The German Black Forest Cake, or Schwarzwälder Kirschtorte, is the best-known German cake there is. This is an authentic recipe.

Ingredients

• 5 large eggs (Note 2)
• 1 cup granulated sugar (divided )
• 1 teaspoon vanilla extract
• 1 cup cake/ pastry flour (Note 3)
• 2 teaspoons baking powder
• ⅓ cup + 1 Tbsp cornstarch (⅓ cup + 1 tablespoon )
• ⅛ cup unsweetened cocoa powder (⅛ cup, Note 4 )
• 1 jar of morello/sour cherries in light syrup (12.5 oz/ 350 g weighed after draining, keep the juice, Note 5)
• 1 cup cherry juice (from the jar of cherries or from a bottle if using fresh or defrosted cherries)
• ¼ cup cornstarch (¼ cup )
• 2 tablespoons granulated sugar (Note 6)
• 3 tablespoons Kirsch (leave out for a non-alcoholic cake)
• 2 tablespoons Kirsch (or use cherry juice instead)
• 3⅓ cup heavy cream (3 ⅓ cups, preferably 35-36% fat content, Note 7)
• 2 tablespoons vanilla sugar (or 1-2 teaspoons pure vanilla extract, to taste, Note 8)
• 14 nice-looking cherries (reserved from the jar)
• 3.5 oz dark chocolate shavings (or coarsely grated chocolate )

Instructions Sponge:

1. Preheat the oven to 350°F/ 180°C. Line the bottom of the springform with parchment paper. Don’t line or butter the sides of the form.
2. Beat egg whites: Separate 5 large eggs. Beat the egg whites for one minute. Slowly start adding half of the measured sugar and the vanilla extract. Continue beating until stiff peaks form, about 5-7 minutes, depending on your mixer.egg whites + ½ cup sugar (100 g) + 1 teaspoon vanilla extract
3. Beat the egg yolks with the remaining sugar until thick, creamy, and pale. Carefully add to the egg white mixture and fold in with a spatula.egg yolks + ½ cup sugar (100 g)
4. Combine: In another bowl, mix flour, baking powder, cocoa, and cornstarch. Sieve over the egg mixture and fold in carefully with a spatula. Don’t stir, just fold!1 cup cake/ pastry flour + 2 teaspoons baking powder + ⅓ cup + 1 Tbsp cornstarch + ⅛ cup unsweetened cocoa powder
5. Bake: Pour the batter into the prepared springform. Bake for about 25-30 minutes, depending on your oven. A toothpick inserted in the middle of the cake comes out clean with only a few crumbs attached.
6. Cool: Remove the ring and turn the cake onto a wire rack. Peel off the parchment paper. Let cool completely.

Cherry filling:

1. Drain the cherries but reserve the juice. Reserve 14 very nice-looking cherries for decorating. Measure 250 ml/ 1 cup juice and remove 4 tablespoons; you will need them to make the corn starch slurry.1 jar of morello/sour cherries in light syrup
2. Cook: Place the rest of the juice in a small saucepan. Bring to a gentle boil.
3. Slurry: In the meantime, mix the cornstarch and sugar in a small bowl. Whisk in the 4 tablespoons of reserved juice. Whisk the slurry into the liquid and let it thicken while whisking continuously. It will happen almost instantly. Add the cherries, stir well, and remove from the heat. ¼ cup cornstarch + 2 tablespoons granulated sugar
4. Cool: Transfer to a bowl and let cool completely.
5. Add Kirsch and stir well.3 tablespoons Kirsch
6. Tip: See the blog post for instructions on preparing the filling with fresh or defrosted cherries.

Heavy cream:

1. Tip: Make sure that the cream is icy, straight from the fridge.
2. Whip the heavy cream at medium-low speed in at least 2 batches. However, I prefer to do it in 3 batches to ensure that the cream is whipped correctly.Slowly start adding the vanilla sugar (and the cream stiffener if using) or pour in some vanilla extract. Increase the speed to high and beat until stiff peaks form. Don’t overbeat!3⅓ cup heavy cream + 2 tablespoons vanilla sugar

Assemble:

1. Cut the cake into 3 even layers using a serrated knife. Reserve the bottom layer for the top of the cake; it is usually the most even one.
2. Assemble the gateau directly on the serving platter. Place two pieces of parchment paper, that are slightly overlapping, on the platter. Place the layer that was on top on the platter.
3. Drizzle with 1-2 tablespoons Kirsch or cherry juice. Cover with the cherries, leaving a narrow border at the edge of the cake. Top with 1/3 of the whipped cream and smooth it with a spatula.
4. Place the second cake layer on top. Drizzle with 1-2 tablespoons Kirsch or juice. Cover with ⅓ of the whipped cream. Smooth.2 tablespoons Kirsch
5. Place the third cake layer on top.
6. Cover with cream: Transfer about 4 tablespoons of the remaining whipped cream in a piping bag fitted with a nozzle. Use the rest of the cream to cover the top and the side of the cake.
7. Decorate the sides of the cake with chocolate shavings. I use a dough scraper to do that. Sprinkle chocolate shavings on the platter near the edge of the cake and lift them onto the sides of the cake with the scraper.3.5 oz dark chocolate shavings
8. Trace the cake slices in the whipped cream on top; you should have 14 slices (I use a cake divider for perfectly sized pieces). Pipe a cream rosette on each slice and place one of the reserved cherries on top. Sprinkle some of the leftover chocolate shavings in the middle.14 nice-looking cherries
9. Very carefully pull the parchment paper from under the cake. Refrigerate until ready to serve.

19. Pork and Sauerkraut

Baked Pork and Sauerkraut is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘4’, ‘4 servings’]

Tender pork chops and sauerkraut bake low and slow with potatoes, apples, and caraway seeds for an easy German-style dinner your whole family will enjoy.

Ingredients

• 1.5 – 2 lbs. boneless pork chops
• ¼ teaspoon salt (or as desired)
• ¼ teaspoon black pepper (or as desired)
• 2 tablespoons olive oil
• 4 medium russet potatoes
• 1 large Gala apple (or other crisp apple of choice)
• 18 ounces sauerkraut (undrained)
• 1 teaspoon caraway seeds
• 1 yellow onion (optional)

Instructions

1. Peel and dice 4 medium russet potatoes, 1 large Gala apple, and 1 yellow onion, if using. Set them aside.
2. Preheat the oven to 350°F (176°C).
3. While the oven preheats, pat 1.5 – 2 lbs. boneless pork chops dry with a paper towel and season very lightly with ¼ teaspoon salt and ¼ teaspoon black pepper.
4. Heat a large Dutch oven on the stovetop over medium-high heat. Once the pot is hot, add 2 tablespoons olive oil. Once the oil is shimmering (about 1 minute), add the pork. Brown chops for about 3 minutes per side. They should easily release from the pot when they’re ready to be turned over.
5. Set the pork aside and add 18 ounces sauerkraut to the hot Dutch oven. Use a wooden spoon to gently scrape up any brown bits from the bottom. Add the onion, potatoes and apples and then lay the pork chops on top. Sprinkle 1 teaspoon caraway seeds over the top.
6. Cover Dutch oven with a lid and bake in the oven for one hour, then remove and allow the meal to cool slightly before serving.

20. Clay Pot Chicken with Bell Peppers and Broccoli

Clay Pot Chicken With Bell Peppers & Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT100M · Total: PT115M · Yield: [‘4’, ‘4 people’]

A simple clay pot chicken recipe garnished with sweet bell peppers, broccoli, and served on top of baby red potatoes. This is a great one pot meal where everything is cooked in the same dish!

Ingredients

• 1 3-5lb whole chicken
• 1 medium Spanish onion
• 1 small red bell pepper
• 1 small yellow bell pepper
• 1 small head of broccoli
• 4 cloves garlic
• 2 lb baby red potatoes
• 1/2 cup white wine
• 2-4 sprigs fresh thyme
• 1 tbsp paprika
• 1 pinch salt
• 1 pinch pepper

Instructions

1. Fully submerge your clay baker in cold water and let it soak for 15 minutes.
2. Cut the baby red potatoes in half. Peel and roughly chop the Spanish onion and garlic cloves. Remove the bell pepper cores and seeds, then slice the pepper into finger-width sticks. Remove the broccoli stem, and cut the remaining broccoli into little florets. Set the bell peppers and broccoli aside as they will be added later in the cooking process.
3. Wash the chicken and remove any neck or giblets that may be inside the body cavity. Pat the chicken dry, and brush it with a splash of oil. Season the chicken with salt, pepper, and paprika.
4. Remove the clay baker from the water, and place the roughly chopped garlic, Spanish onion, and white wine in the bottom of the pot. Place the halved baby red potatoes, and thyme sprigs around the outer edges of the pot. You can also place the neck and giblets here if you wish. Place the whole raw chicken on top of the chopped onion mixture. Season the potatoes with salt, and pepper.
5. Cover the clay pot with the wet lid and place the entire dish in the COLD oven on the middle rack. Set the oven to 425°F and then set a timer for 90 minutes.
6. After 90 minutes, check on the chicken by opening the oven, and gently removing the clay lid with oven gloves. Place it on a dishtowel to prevent damaging the clay or your counter, remember it is very hot!
7. Mix the reserved bell peppers and broccoli florets in a bowl and toss with a little oil. Carefully place the bell pepper slices and broccoli florets around the chicken. Return the clay baker to the oven without the lid, and roast for 10-15 minutes.
8. Once the chicken skin has crisped up and the bell pepper and broccoli is lightly broiled, carefully remove the hot clay bake from the oven. Place it on a heat resistant cloth or pot holder, and serve.

21. Sourdough Rye Bread

Sourdough Rye Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT770M · Yield: [’10’]

Sourdough rye bread, following a no-knead method, made with a base of rye and spelt flour. An easy low-hydration loaf with a great crumb.

Ingredients

• 300 grams (10.6 oz) water (room temperature)
• 100 grams (3.5 oz) sourdough starter (100% hydration)
• 300 grams (10.6 oz) light (sifted) spelt flour
• 250 grams (8.8 oz) rye flour
• 10 grams (0.4 oz) sea salt

Instructions

1. Add the water and starter to a large mixing bowl and whisk to combine.
2. Add the spelt flour, rye flour, and salt to the bowl, and use a wooden spoon or spatula to mix until a shaggy dough forms. Finish mixing with your hands to fully incorporate the flour. The dough will feel quite hard and dense, this is normal.
3. Cover the bowl and set aside to rest for 30 minutes.
4. Once the dough has rested, begin your stretches and folds. Do three rounds of stretches and folds over the course of an hour, once every 20 minutes.
5. Form the dough into a ball or boule by placing it onto a clean surface and using your hands to rotate until surface tension forms.
6. Line a banneton or round bowl with a tea towel and sprinkle with flour. Place the dough upside-down into the prepared basket.
7. Cover and set aside to rise at room temperature for two hours. The dough should visibly rise during this time. If it hasn’t, increase the rising time as needed – in colder interior temperatures (say 18°C) it can need up to six hours.
8. Place the dough into the refrigerator overnight, or for at least eight hours. Cover with a plate to prevent drying.
9. Place a heat-safe dutch oven into the centre rack of your oven and preheat the oven to 250°C (480°F).
10. Turn the dough out onto a piece of parchment paper and score with a sharp knife (scoring optional).
11. Carefully remove the dutch oven from the oven, remove the lid, and place your loaf into it, using the parchment paper as handles to lift the bread.
12. Place the bread into the oven and reduce the temperature to 230°C (450°F).
13. Bake for 20 minutes with the lid on, then remove the lid and bake for another 15-20 minutes, or until browned to your desired degree.
14. Remove from the oven and cool in the pot for ten minutes before carefully removing the bread and cooling fully on a wire rack. It must be completely cool before slicing. For this loaf, I recommend cooling for a minimum of eight hours.
15. Store the bread in the pot you’ve baked it in, or freezing individual slices and toasting to thaw.

22. German Apple Cake

German Apple Cake (Apfelkuchen) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT1H · Yield: 12

Classic German apple cake, Apfelkuchen, is moist and buttery. It’s a simple and rustic cake made with fresh apples – a perfect fall dessert.

Ingredients

• 3 – 5 apples
• 2 tsp (5 ml) lemon juice
• ½ cup (114 g) room temperature unsalted Butter
• ¾ cup (150 g) granulated sugar
• 1 tsp Vanilla extract
• 3 large eggs
• 1¼ cup (170 g) Cake flour
• 2 tsp (6 g) Baking powder
• ½ tsp (3 g) salt
• 3 Tbsp (50 ml) milk
• Powdered sugar

Instructions

1. Peel the apples and cut them into quarters. Then cut into each quarter about 7-8 times without cutting all the way through. (Pictured) Mix in a bowl with lemon juice and water. Preheat oven to 350 degrees F. Grease a 9-10 inch springform pan with a little butter. With a stand mixer, cream the butter and sugar together. Add the vanilla extract and stir thoroughly. Add the eggs one at a time to the batter and stir each one for about half a minute . Mix the cake flour with the salt and baking powder in a small bowl . Add half the dry mixture and 1 tablespoon milk to the dough and mix everything with the mixer on its lowest setting until just combined. Add the second half of the flour mixture and 2 tablespoon of milk to the dough and stir until just combined. Pour the batter comes into the prepared pan, using a spatula to spread the batter evenly. Spread the apples over the batter in a wreath and fill the middle Bake in the lower third of the oven for 45 minutes. When the cake is done, put it on a wire rack to cool. Detach it from the pan by carefully cutting along the edge of the springform pan with a knife. Then take the edge off. When the cake has cooled for about 10 minutes, dust it with some powdered sugar and enjoy!

23. Gluten-Free Vegan Kaiserschmarrn with Bananas

Gluten Free Kaiserschmarrn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT55M · Yield: [‘4’]

This gluten free Kaiserschmarrn is a fun, pan-fried pancake dish with soft texture and caramelized edges. It’s sweet, fluffy and paired with a warm banana compote. A classic Austrian recipe made gluten free and extra tasty.

Ingredients

• ½ Cup raisins
• ½ Cup rum
• ¼ Cup coconut flour
• ½ Cup rice flour
• 1 Tablespoon soy flour
• 1 Tablespoon powdered sugar (or Swerve sweetener, plus more for sprinkling)
• 3 Tablespoons banana (mashed – use ¼ of a banana from the compote)
• ⅓ Cup coconut milk
• 1 Teaspoon apple cider vinegar
• 1 Teaspoon baking powder
• 4 Tablespoon coconut oil
• ½ Tablespoon cane sugar
• 1 Cup orange juice
• 1 lemon (juiced)
• ¼ Cup maple syrup
• ½ Tablespoon vanilla paste
• 3 Tablespoons brown sugar
• 3 bananas (slice all except ¼ of 1 banana (to use in the pancakes))

Instructions Soak the Raisins

1. Add rum and raisins to a small bowl and set aside. Let soak for 20 minutes, then drain.

Make the Banana Compote

1. Set aside ¼ of one of the bananas. Add orange juice and lemon juice to a saucepan and bring to a boil. Boil for 10 minutes.
2. Reduce the heat to medium and add sliced bananas, maple syrup, vanilla paste, and brown sugar. Stir to dissolve sugar and cook for 5 minutes.
3. Remove from heat and set aside to cool in a small bowl.

Make the Pancakes

1. In a large mixing bowl, combine coconut flour, rice flour, soy flour, and powdered sugar. Make a well in the center of the flour mixture, and add crushed banana and coconut milk.
2. In a small bowl, stir together apple cider vinegar and baking powder. Add to the flour and whisk to combine until smooth. Stir in the raisins.
3. Prepare sweetened coconut oil mix. Melt 1 tablespoon of coconut oil and stir in the cane sugar. Set aside.

Cook the Kaiserschmarrn

1. Melt remaining 3 tablespoons of coconut oil in a 12-inch cast iron skillet over medium high heat. Pour the batter into the skillet and cook for 4 minutes.
2. Flip, and cook for 2 minutes. Use a spatula to break the pancake into smaller pieces. Pour the sweetened coconut oil mix into the skillet and continue tossing for 5 minutes.
3. Sprinkle some powdered sugar on top and serve with banana compote.

24. Potato Dumplings

Foolproof German Potato Dumplings (Easy Kartoffelknödel) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [‘4’, ‘4 people’]

Delicious fluffy potato balls made from mashed potatoes. This authentic German dumpling recipe is a great side dish that is great to soak up sauces.

Ingredients

• 2 lb potatoes
• 1 1/2 cups potato or corn starch
• 2 egg yolks
• 2 tbsp butter
• 1/4 tsp nutmeg
• 2 tsp salt (or more to taste)
• 1/2 cup butter (3.5 oz)
• 1/2 cup parsley (1/2 cup of finely chopped leaves)

Instructions

1. Peel the potatoes and place in a large pot. Add 1 teaspoon of salt and enough water to cover the potatoes. Bring to a boil.
2. Boil for approximately 20 minutes until soft (exact cooking time depends on the size of your potatoes). Drain off the water, then place the pot back on the stove over low heat for 1-2 minutes until all moisture has evaporated.
3. Mash the potatoes with a potato ricer while still warm. Using a potato ricer will give you a fluffier texture than a masher
4. Place the riced potatoes into a large bowl and mix in the butter. Add the corn starch and egg yolks. Finally, season with 1 teaspoon of salt and the grated nutmeg
5. Mix the potato dumpling dough until all ingredients are just combined. Don’t overmix, as this will make the dough hard and tough.
6. With wet hands, roll the dough into 8 balls (about tennis ball size). You can make them smaller if you prefer. Wet your hands with water if the dough starts sticking.
7. Meanwhile, bring a large pot of water to a boil. Add 1 teaspoon of salt. Once boiling, reduce the heat to a gentle simmer. The water should barely bubble, not boil vigorously, or the dumplings will fall apart.
8. Gently place the dumplings in the simmering water and cook for 15-20 minutes. The dumplings will float to the top when done, but let them simmer for the full time to ensure they’re cooked through.
9. Remove with a slotted spoon and serve immediately.

To make the parsley butter

1. Melt the butter in a pan and add chopped parsley.
2. Spoon over the dumplings before serving.

25. German Sauerkraut Balls

German Sauerkraut Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup sauerkraut, well-drained and chopped
• 8 oz ground pork
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 onion, minced
• 1/2 tsp caraway seeds
• 1/2 tsp salt
• 1/4 tsp black pepper
• oil for frying (vegetable or canola)

Instructions

1. 1. In a bowl, mix sauerkraut, pork, onion, egg, breadcrumbs, caraway, salt, and pepper until well combined.
2. 2. Form mixture into 1-inch balls and roll in additional breadcrumbs if desired.
3. 3. Heat oil in a deep pan to 350°F (175°C). Fry balls in batches 3–4 minutes until golden and cooked through. Drain on paper towels.
4. 4. Serve warm with mustard or a dipping sauce.

26. Chia Seed Bread

Chia Seed Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1H20M · Total: PT1H40M · Yield: [’24’, ’24 servings’]

Learn how to make your own chia seed bread. This easy low carb bread recipe is excellent for beginners and you can freeze it too.

Ingredients

• 500g (2 cups) Greek yoghurt
• 6 eggs
• 225g (2 cups + 4 tbsp) ground almonds
• 12g (1 tbsp) baking powder
• 5ml (1 tsp) salt
• 36g (6 tbsp) psyllium husks
• 60g (6 tbsp) chia seeds
• 30g (4 tbsp) mixed seeds

Instructions

1. Line a 22cm/2lb loaf tin with parchment paper.
2. Using a stand mixer, mix the eggs and yogurt until you reach an even consistency.
3. Tip in the ground almonds, baking powder and salt. Mix.
4. Add the psyllium husks, chia seeds and half of the seed mix.
5. Preheat the oven to 170°C/150°C fan/340°F/gas mark 3.
6. Scrape the dough into the lined tin and let it rest for 15 minutes.
7. Once the time it up, sprinkle with the remaining mixed seeds and bake in the oven for 1 hour and 10 minutes, or until the bread is golden brown and a toothpick comes out dry when inserted.
8. Serve warm with your favourite toppings. Alternatively, store in an airtight container for no more than 3 days.

27. Authentic German Potato Salad

German Potato Salad with Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

This traditional recipe has hard boiled eggs, bacon, and tender red potatoes in a sweet and tangy vinegar dressing. It’s perfect for cookouts!

Ingredients

• 6 large red potatoes, (chopped into ¾ inch cubes)
• 2 eggs
• 4 slices bacon
• 1 yellow onion, (finely diced)
• 2 stalks celery, (finely diced)
• 1 tablespoon flour
• ½ cup white wine vinegar
• ¼ cup water
• ¼ cup granulated sugar
• ½ teaspoon dry mustard
• 3½ teaspoons kosher salt
• For garnish: chopped fresh chives

Instructions

1. Place the cubed potatoes in a large saucepan. Add cold water to the pan, covering the potatoes by one inch. Place the pan over high heat and add 2 teaspoons kosher salt to the water. Bring the mixture to a boil. Reduce to a simmer and let cook for 12–14 minutes, or until the potatoes are fork tender. Drain.
2. Meanwhile, place the 2 eggs in a small saucepan. Add cold water to the pan, covering the eggs by one inch. Place the pan over high heat and bring to a boil. Once the water boils, cover the pan and turn off the heat. Let the eggs sit for 10 minutes. Drain the eggs and place in a bowl of ice water. Allow to cool. Peel the eggs by gently tapping the egg on the countertop until the shell is cracked all over. Slide your thumb under the cracked shell and gently remove all pieces of shell from the egg. Chop one egg and slice the other one thinly.
3. While the potatoes and eggs are cooking, place the bacon in a large skillet over medium heat. Cook the bacon, flipping occasionally, until crisp. Remove the bacon and place on a paper towel lined plate. Set aside. Do not drain the bacon grease.
4. Add the onion and celery to the bacon grease and cook until soft, about 4–5 minutes. Add 1 tablespoon flour and cook, stirring occasionally, for 1 minute. Add the white wine vinegar, water, sugar, dry mustard, and remaining 1½ teaspoons salt. Cook for 2–3 minutes until the mixture thickens slightly. Turn off the heat.
5. Add the potatoes to the onion and vinegar mixture, and stir to combine.
6. Crumble the bacon and stir half of the bacon into the potato mixture.
7. Transfer the potato salad to a serving dish and top with the remaining bacon, sliced hard boiled egg, and chopped chives. Serve hot, at room temperature, or cold.

28. Pumpernickel Everything Bagels

Pumpernickel Everything Bagels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT37M · Total: PT137M · Yield: [‘8’, ‘8 Bagels’]

These deep, dark pumpernickel bagels are loaded with flavour, and feature caraway seeds both inside and out. Don’t be intimidated by the idea of making bagels, it’s easier than you might think!

Ingredients

• 3/4 cup Warm Water
• ½ cup Brewed Coffee
• 1/3 cup Molasses
• 4 tsp Active Dry Yeast
• 2 cups All Purpose flour
• 1 1/4 cup Rye Flour
• 1/3 cup Cocoa Powder
• 1 Tbsp Caraway Seeds
• 2 tsp Salt
• 2 Tbsp Vegetable Oil
• Cornmeal (Optional)
• 3 L Hot Water
• 1/4 cup Honey
• 1 Large Egg
• 1 Tbsp Water
• 2 Tbsp Sesame Seeds
• 1 ½ Tbsp Caraway Seeds
• 1 ½ Tbsp Dried Minced Onion
• 1 Tbsp Garlic Flakes
• 1 Tbsp Coarse Salt

Instructions

1. Pour water and coffee into a microwave safe bowl. Stir in molasses and yeast, allow to stand for 10 minutes – it should get very bubbly.
2. In a large mixing bowl, combine flours, cocoa powder, caraway seeds and salt. Pour in yeast mixture and oil, stir well to combine.
3. Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Place dough in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
4. Once dough has doubled, punch it down, and divide it out. We divided the mixture into 8 equally sized balls, a medium-large bagel. You can divide into 6 for LARGE bagels, or 10- 12 for smaller bagels.
5. Preheat oven to 350 F. Line 2 baking sheets with parchment paper, scatter cornmeal across if desired. (Optional!)
6. There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. Personally, I prefer the latter.
7. Once you have all of your bagels formed, set them on a baking sheet to rise for another 10 minutes.
8. In a large pot, combine water and honey, bring to a boil. I like to lay a sheet of parchment paper out across the other half of the stove, as my work surface.
9. Turn heat down a little, allowing water to simmer rather than continue to boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute. Drain well, place on the parchment lined work surface, allow to cool slightly.
10. Whisk egg together with 1 Tbsp of water, brush over the tops and sides of each bagel.
11. Combine remaining ingredients in a wide, shallow bowl. One at a time, pick up each bagel, gently invert into the bowl, and swirl around to coat the tops and sides. Place topping side up on baking sheets, as you finish each.
12. Bake for about 37 minutes (for 8), 35 minutes (if you’re making 10-12), or 40-45 mins (If you’re doing 6 large ones), until golden brown.

29. Sauerkraut Chickpea Flour Pierogies with Spiced Applesauce

Sauerkraut Chickpea Flour Pierogies with Spiced Applesauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 8

Homemade sauerkraut filled chickpea flour pierogies in seconds! Mix, roll, cut, stuff, boil! The simplicity of a gluten-free, grain-free, nut-free, egg-free, dairy-free, and vegan dinner recipe that’s healthy and flavorful with the saltiness of sauerkraut and sweet spice of an applesauce topping!

Ingredients

• 1 Cup Chickpea Flour
• 1 TB Psyllium Husk Powder
• 1/4 Cup Water
• 1/2 Cup Sauerkraut
• For the Sauce:
• 1/2 Cup Unsweetened Applesauce
• 1/2 Tsp Summer Savory
• 1/2 Tsp Caraway Seeds
• 1/4 Tsp Onion Powder
• 1/4 Tsp Dijon Mustard
• Fresh Parsley (for serving)

Instructions

1. In a large mixing bowl, combine the chickpea flour, psyllium, and water. Mix together until the water is absorbed, then knead with your hands and form a ball.
2. On a chickpea floured surface, roll out the dough as flat as possible.
3. Cut 8 (mine were 2 1/2in or so) round with the of a drinking glass and peel away excess dough which you can roll out again.
4. Now, lightly re-flour the dough rounds and roll each on out even flatter.
5. With each flat oval shape-round, place about 1-2 tsp of sauerkraut on one half of the oval, then fold it over and seal the edges using the back prongs of a fork.
6. Boil a large pot of water on the stove and then place the pierogies gently into the boiling water (all 8 should be fine at once, but you can do 2 batches if your pot is smaller).
7. After about 90 seconds, once the pierogies float to the top, remove them with a slotted spoon and place them on a paper towel to drain.
8. To make the sauce, simply mix together the applesauce, spices, and dijon.
9. Plate the pierogies, top with the spiced applesauce, and garnish with fresh parsley if desired!

30. Gluten-Free Pfeffernusse Cookies

Gluten-Free Pfeffernusse Cookies (German Holiday Favorite) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’18’, ’18 cookies’]

These crunchy gluten-free Pfeffernusse cookies are full of holiday spice and nostalgia! Coated in powdered sugar and ready in just 30 minutes. They are perfect for gifting, sharing, or keeping all to yourself.

Ingredients

• 1 1/2 cups gluten free flour blend (* see note)
• 3/4 cup almond flour (* see note)
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon all spice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter
• 3/4 cup brown sugar
• 2 tablespoons molasses
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 tablespoon water
• powdered sugar (for dusting after the cookies have cooled)

Instructions

1. Preheat the oven to 350º F. I recommend using the bake setting rather than the convection bake. The bake setting will bake the cookies more evenly.
2. Combine the flour, almond flour, brown sugar, cinnamon, allspice, nutmeg, cloves, baking soda, and a pinch of salt in a large mixing bowl. Whisk to blend.
3. In a smaller bowl, add the partially melted butter, molasses, egg, and vanilla extract. Whisk to blend.
4. Pour the wet ingredients into the dry ingredients. Mix into a soft cookie dough.
5. Optional, but recommended: Wrap the dough in plastic wrap and chill the cookie dough for 15-20 minutes. This allows the rice flour in the blend to soften, eliminating any grit.
6. Line a cookie sheet with parchment paper. Use a cookie scoop to drop dough balls onto the parchment paper.
7. Bake the cookies for 9-10 minutes. Remove the cookies from the oven and move them to a cooling rack.
8. Allow to cool fully.
9. Drop each cookie into powdered sugar and toss to coat.

31. Frikadellen Meat Patties

Frikadellen Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 Servings’]

Frikadellen are German Meat Patties. Precurors to hamburger, these open faced sandwiches are a great weeknight meal or an easy way to celebrate Octoberfest!

Ingredients

• 1 yellow onion (diced small)
• 1/2 cup breadcrumbs
• 1 pound ground beef
• 1 pound ground pork
• 3 eggs
• 1 Tablespoon german pub style mustard
• 3 teaspoons fresh chopped parsley
• 2 teaspoons dried marjoram
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 4 Tablespoons olive oil
• 1/2 loaf sourdough bread
• 6 Tablespoons butter
• 1 bunch cloves (finely chopped)
• 1 bunch radishes (thinly sliced)
• 1/4 cup german pub style mustard

Instructions

1. Heat a large cast iron skillet over medium heat.
2. In a medium mixing bowl, mix together the finely chopped onion, breadcrums, ground beef, ground pork, eggs, mustard, parsley, marjoram, salt and pepper, and paprika.
3. When well mixed, divide the meat mixture into 14-16 equal sized meatballs.
4. Pour the olive oil into the heated pan and turn to coat.
5. Slightly flatten the meat pattie and place in the pan. You won’t be able to get them all in at once, and don’t crowd the pan. You might have to do 2-3 batches.
6. Cook each patty 4-5 minutes on one side, and then flip to the other side. Cook for a remaining 5-6 minutes, or until browned on both sides and no longer pink inside.
7. Repeat until all the meat patties are cooked.
8. Slice the sourdough bread into slices and spead with the butter.
9. Press the bread, butter side down, into the chopped chives.
10. Serve the meat patties on top of the chive bread and top wtih sliced radishes and more mustard.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.