10 Best Traditional German Foods You Must Eat In Germany

Weißwurst and sauerkraut are two of the best traditional German foods that are still at the top of the list of beloved German classics. Regional specialties based on grandmother’s recipes are very trendy. I have put together a list of German classics that you should try at least once in your life.

Currywurst – typically German

Hamburg or Berlin? It will probably never really be clear who really invented the German currywurst. But actually, this sausage is not about the sausage at all. Whether scalded or bratwurst, with or without casing, smoked or cured, only the fiery red sauce ennobles them to currywurst! It is now more popular than ever thanks to numerous noble creations. Game or organic meat, veggie variants or an exotic touch. Around 800 million sausages are eaten in Germany every year.

Many German Currywurst all piled together, ready to be served
Currywurst – Best Traditional German Foods

Weisswurst and Co. – you have to have pork

Germans eat around 60 kg of meat a year. Two thirds of these are pork meat and sausages. The variety is great, there are about 1500 types of sausage in Germany. Depending on the variety, the sausage is boiled or baked, dried or smoked. One of the most famous varieties is the Weißwurst, which is seasoned with table salt instead of nitrite curing salt and is served in the mornings in taverns with sweet mustard and Brezn (pretzels). Today, it is known far beyond the borders of Munich, mainly because of the Oktoberfest.

Königsberger Klopse – every child knows it

Königsberger Klopse are an East Prussian specialty. The meatballs are the most well-known of the regional dishes. The original recipe is prepared with veal, but today variants made from minced pork or beef are no longer a no-go. The dumplings, cooked in hot broth, get their special flavor from finely chopped anchovies. They are served in a light caper sauce.

Roast – classic Sunday dinner

The classic roast with a crust should be juicy and crispy at the same time. For this purpose, the rind is cut in a diamond shape. The oven does the rest… In many private kitchens, roasts are still one of the famous Sunday and holiday dishes. The side dish also has a tradition. In addition to potatoes, dumplings belong on the table. The balls made from dough are available in many compositions: as bread or bacon dumplings, as potato or cheese dumplings.

Sauerkraut – it couldn’t be healthier

Sauerkraut is planed white cabbage that is lactic acid fermented. The method originally used for preservation is refined in modern cuisine. Wine or champagne transforms the cabbage classic into a delicacy that is also a hit in top gastronomy because of its extremely health-promoting effect.

Roulades – rolled or wrapped

Roulades are the quick-change artists of German cuisine. Depending on your preference, you can use meat, fish or cabbage. The thin slices are filled, then rolled or wrapped and stewed in a stock or sauce. There are no limits to the imagination of creative chefs, but the home-style beef and cabbage rolls remain unbeaten.

Kale – King of cabbages

After the first frosty night, the green cabbage season has started in Germany. Braised with Kasseler and sausage, the vegetables are eaten with caramelized potatoes and mustard. In large parts of northern Germany, the winter vegetable is a cult. Entire clubs and companies organize cabbage trips and choose their cabbage king.

Maultaschen – Swabian for beginners

Wafer-thin pasta dough encases the Maultaschen filling made from sausage meat, spinach, onions and bread rolls and makes Swabians rave. Swabian Maultaschen have even been protected by the EU since 2009. Swabia must have gone through at least one stage of production, production, processing or manufacture in order to call itself a “Swabian” Maultasche. All other bags are bullies…

Panfish and Labskaus – it’s the leftovers that count

Originally, panfish was leftover food. Several types of fish are still used in this Nordic dish today. With its mustard sauce, however, the classic has developed into a real specialty that modern kitchens like to vary. Labskaus is also a (re)discovery of tangible use of leftovers. Derived from the seaman’s English “lobs” (rough guy) and of course (meal), the mashed potatoes with salted meat and beetroot can be found wherever there is water and sailors.

Black Forest Cherry pie – counting calories is forbidden

Probably the most famous German cake. The most important ingredients are the chocolate biscuit bases, which are topped with cherries. Seriously, however, cream and chocolate sprinkles also belong to the cake. The good portion of kirsch makes the sweet sin perfect…


Christmas Foods in Germany