German food is more than sausage and sauerkraut it’s warmth, tradition, and comfort heaped liberally on a platter. From sea to shining sea in the United States, German immigrants and food lovers have attempted to preserve the food, creating restaurants where Old-World taste is perfectly matched with American hospitality. Crisp schnitzels to salty sauerbraten and rich spaetzle, the restaurants offer not only generous portions but tradition and cultural heritage.
Each of these restaurants is interesting because it captures the spirit of German food uniquely. Some emphasize homestyle cooking, others party food and hard-to-find specialties from various regions. Collectively, they serve to demonstrate how rich German food is and how subtle and meaningful as a European tradition it is, comparable to any other European tradition.
If you can’t get enough of the coziness of a winter evening pork roast, the crunch of potato pancakes at breakfast, or holiday spirit of gingerbread, German restaurants all over America comply. Each meal is one of immigration, convergence, and love of food. Food here is not only eaten but savored, often against the music, camaraderie, and unbridled gemütlichkeit, or warm comfort, that Germans are renowned for.
1. Sauerbraten Delights – Chicago, Illinois
Chicago, which has long had a thriving German heritage, is proud of its roots and celebrates them in the form of this restaurant’s namesake sauerbraten. The slow-braised marinated beef roast is tender and gooey, accompanied by sweet-and-sour red cabbage and airy potato dumplings that can warm even the chilliest winter evening. It’s where children come as if for Christmas dinner, where plates are circulating laughter, beer mugs, and tales that cut generations.
Sauerbraten
This classic Sauerbraten recipe features a bottom round roast marinated for three days in a vibrant blend of vinegars, spices, and aromatics. After browning, the beef is slow-cooked in its marinade until exceptionally tender. The flavorful braising liquid is then transformed into a signature rich, tangy, and slightly sweet sauce, thickened with traditional gingersnaps. A hearty, deeply flavored German main course.
Equipment
- 1 Large Saucepan For preparing the marinade.
- 1 Large Saute Pan For browning the beef.
- 1 Non-Reactive Vessel Such as a glass or ceramic dish, for marinating the beef.
- 1 Fine-mesh Sieve For straining the marinade and sauce for a smooth consistency.
- 1 Whisk For incorporating the gingersnaps into the sauce.
Ingredients
Main
- 2 cups water
- 1 cup cider vinegar
- 1 cup red wine vinegar
- 1 medium onion chopped
- 1 large carrot chopped
- 1 tablespoon plus 1 teaspoon kosher salt additional for seasoning meat
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- 6 whole cloves
- 12 juniper berries
- 1 teaspoon mustard seeds
- 1 3 1/2 to 4-pound bottom round
- 1 tablespoon vegetable oil
- 1/3 cup sugar
- 18 dark old-fashioned gingersnaps about 5 ounces, crushed
- 1/2 cup seedless raisins optional
Instructions
- In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
- Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
- When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
- After 3 days of marinating, preheat the oven to 325 degrees F.
- Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
- Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.
Notes
For an authentic Sauerbraten, ensuring the marinade is completely cool before adding the beef is paramount to prevent pre-cooking. A non-reactive vessel, such as glass or ceramic, is essential to avoid metallic flavors from the vinegars. Daily turning of the meat during the 3-day marination ensures even flavor penetration. Browning the beef at high heat initially develops a crucial crust and deepens the final flavor profile. When cooking, maintain a consistent low oven temperature for maximum tenderness. The gingersnaps are the traditional thickener, providing a unique sweet-spicy note; strain the sauce meticulously for a silky-smooth consistency. Consider serving with traditional sides like potato dumplings or red cabbage.
2. Böfflamott Haus – Milwaukee, Wisconsin
In Milwaukee, a German brew heritage city, it proudly dishes up Böfflamott, Bavarian-style pot roast. Red wine is the pot used to cook the slow-cooked beef, rich and aromatic, its sauce moistening rustic slices of bread or plates of spaetzle to a just-right place. Paired with the city’s signature beers, it’s a marriage of heritage and hometown pride that locals vow lingers in memory long past the final bite.
3. Bratwurst & Biergarten – New Braunfels, Texas
The Hill Country of Texas, forged by strong German immigrant tradition, contains one of America’s most lively biergartens. Bratwurst platters crackle on the grill, all smoky and juicy, accompanied by saucy sauerkraut, pretzels, and foamy mugs of lager. Weekends feature live oompah bands to turn dinner into a party, with music and cuisine merging in Bavarian fashion.
Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut
This recipe features beer-simmered bratwurst, infused with aromatic spices and tender onions, then grilled to crispy perfection. It’s served with a vibrant homemade Red Cabbage Sauerkraut that offers a tangy, sweet contrast. This hearty dish is perfect for gatherings, blending savory, sweet, and sour notes for a truly satisfying meal.
Equipment
- 1 Medium Stockpot For simmering bratwurst and preparing sauerkraut.
- 1 Grill Or a large skillet/griddle for searing bratwurst.
- 1 Tongs For safely handling bratwurst.
- 1 Slotted Spoon For removing onions from the simmering liquid.
- 1 Large Mixing Bowl For holding onions and serving sauerkraut.
Ingredients
Main
- 3 large onions peeled and thinly sliced
- 2 cloves garlic smashed
- 3 pounds precooked bratwurst pricked with a fork
- 6 bottles dark beer
- 2 cups water
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 1 teaspoon mustard seeds
- 1 1-inch piece of fresh ginger, peeled and chopped
- Hot dog buns brown bread, or hoagie buns
- Sweet and hot German mustard optional, for garnish
- Spicy brown mustard optional, for garnish
- Red Cabbage Sauerkraut recipe follows
- Pickles optional, for garnish
- Pickled beets optional, for garnish
- Pickled eggs optional, for garnish
- 1/4 cup olive oil
- 2 cups red wine vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 1 teaspoon whole mustard seeds
- 2 cloves garlic peeled and thinly sliced
- 1 large head red cabbage thinly shredded
- Salt and freshly ground pepper
Instructions
- Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
- Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
Notes
For optimal flavor and texture, ensure the bratwurst are simmered gently; a rolling boil can cause them to burst. The initial simmer infuses them with the rich beer and spice flavors, while the subsequent grilling creates a desirable crispy casing. Be mindful not to overcook on the grill, as they are already precooked. The Red Cabbage Sauerkraut, with its tangy sweetness, provides a crucial counterpoint to the savory bratwurst, enhancing the overall dish. Consider using a good quality dark beer like a stout or porter for deeper flavor.
4. Currywurst Kitchen – New York City, New York
Berlin’s street food sensation currywurst has a lively New York outpost in Manhattan. Crisp-fried sausage sliced into bite-sized bits, smothered in ketchup enlivened with curry powder, served quickly, loudly, and sans ceremony. Economy food, it’s like stepping off a subway into Berlin’s Kreuzberg district, where informality is as much a dining staple as a taste one.
Sunny’s BK Currywurst Pull Apart Pigs in a Blanket
This recipe guides you in creating pull-apart pigs in a blanket with a unique currywurst flair. Cocktail franks are wrapped in curry-dusted puff pastry, arranged in a springform pan around a central well for a honey-curry ketchup sauce, then baked until golden. It’s a delightful savory appetizer combining flaky pastry, juicy franks, and a flavorful dipping sauce, perfect for sharing.
Equipment
- 1 Springform Pan 8-inch diameter
- 1 Ramekin 3 1/2 to 3 3/4-inch diameter
- 1 Rolling Pin
- 1 Small Saucepot
- 1 Whisk
Ingredients
Main
- Nonstick cooking spray for the pan
- 1 cup ketchup
- 1/4 cup honey
- 1 tablespoon yellow curry powder
- Freshly ground black pepper
- All-purpose flour for dusting
- 1 sheet puff pastry thawed
- Yellow curry powder for dusting
- 36 cocktail franks
Instructions
- For the sauce: Use cooking spray to coat the inside of an 8-inch springform pan. Spray the outside of a 3 1/2- to 3 3/4-inch-diameter ramekin and place it in the center of the springform pan. Set aside.
- Whisk together the ketchup, honey, curry powder and plenty of black pepper in a small saucepot. Bring to a simmer, then remove from the heat; set aside.
- For the rolls: Lightly dust your work surface and a rolling pin with flour. Unroll the puff pastry and roll out to a 14-by-9-inch rectangle. Dust the top all over with the curry powder. Using one frank as a guide, cut the pastry into strips slightly smaller than the franks, about 1 1/4-by-2 1/4 inches. Roll each frank in a piece of pastry and pinch the seam to close it.
- Preheat the oven to 425 degrees F.
- Starting with the outer circle and allowing some space between, place each pig in a blanket vertically in the prepared springform pan in two concentric circles. Chill for 30 minutes. Bake until the tops are golden, about 35 minutes, then cover loosely with foil and bake until the inner puff pastry is baked through, about 25 minutes more. Pour the sauce in the ramekin and serve.
Notes
For optimal puff pastry results, ensure it remains as cold as possible; work quickly and minimize handling to maintain its flakiness. The initial uncovered bake achieves a beautiful golden crust, while covering with foil ensures the inner layers cook thoroughly without burning the exterior. For a deeper curry flavor in the sauce, consider lightly toasting the curry powder in a dry pan for 30 seconds before whisking it in. Ensure the pastry strips are uniform for even cooking and a neat presentation. Serve immediately to enjoy the warm, flaky pastry and savory franks with the sweet-spicy curry dip.
5. Spaetzle Stube – Denver, Colorado
Denver’s quaint little enclaves are served up at Spaetzle Stube, paying tribute to Germany’s dearest egg noodle. Light-as-air dumplings are flipped by wrist over herbs and butter or slathered in decadent mushroom sauce for never soggy pleasure. Customers describe it as the gastronomic equivalent of a warm hug that calms after hours tromping through the Rockies.
Spaetzle
This recipe details how to make classic Spaetzle, a simple and comforting Central European egg noodle. Crafted from a basic batter of flour, eggs, and milk, these soft, irregular dumplings are quickly boiled, providing a versatile and delicious side dish that complements a wide array of savory meals.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk or Sturdy Spatula
- 1 Large Pot For boiling water
- 1 Spaetzle Maker Alternatively, a colander with large holes or a coarse grater can be used
- 1 Slotted Spoon or Skimmer For removing cooked spaetzle
Ingredients
Main
- 2 cups 250 grams all-purpose flour
- 7 large eggs
- 1/4 cup 59 ml milk
Instructions
- In a large mixing bowl, combine the all-purpose flour, large eggs, and milk.
- Using a whisk or sturdy spatula, mix the ingredients thoroughly until a thick, smooth, and pourable batter forms. Scrape down the sides of the bowl as needed. Do not overmix to avoid developing too much gluten.
- Bring a large pot of generously salted water to a rolling boil over high heat.
- Place a spaetzle maker, a colander with large holes, or a coarse grater directly over the boiling water.
- Pour a portion of the prepared batter into the spaetzle maker/colander and push or scrape the batter through the holes, allowing small pieces to drop directly into the boiling water.
- Cook the spaetzle in batches to prevent overcrowding the pot and ensure even cooking.
- Cook for approximately 1-2 minutes, or until the spaetzle float to the surface. They should be tender but still have a slight chew.
- Using a slotted spoon or skimmer, carefully remove the cooked spaetzle from the water and transfer them to a serving bowl.
- Repeat the process with the remaining batter, ensuring the water returns to a boil between batches.
- Serve the spaetzle warm, optionally tossed with melted butter, pan-fried, or paired with your desired main course and sauce.
Notes
1. Dough Consistency: The batter should be thick, sticky, and slowly fall from the whisk, but still pourable. Adjust with a tiny bit more flour if too thin or a splash of milk if too stiff. Avoid overmixing, as it develops gluten, leading to tougher spaetzle.
2. Salting the Water: Always generously salt your boiling water, similar to pasta water. This is crucial for seasoning the spaetzle from the inside out.
3. Cooking in Batches: Do not overcrowd the pot. Cook the spaetzle in smaller batches to maintain the water temperature and prevent them from sticking together or becoming gummy.
4. Finishing: Once cooked, spaetzle can be tossed with butter, pan-fried until golden with onions, or served immediately with gravies, stews, or roasted meats.
2. Salting the Water: Always generously salt your boiling water, similar to pasta water. This is crucial for seasoning the spaetzle from the inside out.
3. Cooking in Batches: Do not overcrowd the pot. Cook the spaetzle in smaller batches to maintain the water temperature and prevent them from sticking together or becoming gummy.
4. Finishing: Once cooked, spaetzle can be tossed with butter, pan-fried until golden with onions, or served immediately with gravies, stews, or roasted meats.
6. Rouladen House – St. Louis, Missouri
Few dishes conjure the essence of German home cooking as well as rouladen, and this Missouri restaurant has it mastered. Thinly sliced pieces of beef rolled around bacon, onions, and pickles are braised until tender, enveloped in layers of meaty, smoky flavor. Served with gravy-drenched potatoes, it recalls Sunday dinners lovingly prepared for decades by grandmothers throughout Germany.
Traditional Beef Rouladen
This recipe details the preparation of Traditional Beef Rouladen, a classic German dish. Thin slices of beef top round are filled with spicy mustard, pickles, onion, and bacon, then rolled and browned. The roulades are then braised slowly in beef stock with potatoes, creating a tender, flavorful main course. A rich gravy is made from the pan drippings, completing this hearty meal.
Equipment
- 1 Meat Mallet (or heavy rolling pin)
- 1 Large Frying Pan (heavy-bottomed skillet)
- 1 Oven-Safe Pot (e.g., Dutch oven with a lid)
- 1 Whisk
- 1 Sharp Chef’s Knife
Ingredients
Main
- 4 long thin slices top round
- Kosher salt and freshly ground black pepper
- 1/2 cup spicy brown mustard
- 2 dill pickles sliced in thin spears
- 1 large onion thinly sliced
- 1/2 cup chopped browned bacon
- One 32-ounce carton beef stock
- 2 potatoes sliced
- 1 cup all-purpose flour
- 1 cup butter melted
Instructions
- Preheat the oven to 375 degrees F.
- Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
- On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
- Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
- Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
- Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.
Notes
For truly tender rouladen, ensure the beef slices are pounded to an even 1/4-inch thickness; this promotes even cooking and easier rolling. While the recipe uses potatoes to secure the rolls, kitchen twine can also be used for extra assurance, especially if your pot isn’t perfectly packed. The browning step is crucial for developing deep, rich flavor through the Maillard reaction, so don’t rush it. When making the gravy, slowly whisk in the butter-flour mixture (roux) to the hot drippings to prevent lumps and achieve a silky consistency. Consider deglazing the browning pan with a splash of red wine or a bit more beef stock before adding it to the braising pot for an extra layer of flavor. Fresh herbs like thyme or a bay leaf can also enhance the braising liquid. The success of this dish lies in the slow braising, which transforms tough cuts into fork-tender meat.
7. Schweinebraten Spot – Philadelphia, Pennsylvania
The star of the dish is Schweinebraten an aromatic pork roast topped with crackling skin. Garlicky and spiced with caraway, the roast is crunchy and juicy in equal measure, served alongside the bright, tangy sauerkraut that cuts the richness. The locals call it the coziest German dish in town, proof that sometimes the simplest dishes are the most indulgent.
Schweinebraten Pork Roast Recipe
This recipe outlines the preparation of a traditional Schweinebraten, a German-style pork loin roast. Seasoned with a blend of classic herbs and spices, the roast is cooked with onions and light beer, resulting in a tender, flavorful main course. It’s designed to yield a succulent roast with an aromatic gravy, perfect for serving a large gathering.
Equipment
- 1 Roasting pan
- 1 Meat Thermometer Essential for accurate cooking
- 1 Cutting Board
- 1 Sharp Chef’s Knife For chopping onions and carving
- 1 Measuring Spoons
Ingredients
Main
- 1 1/2 tsp salt
- 1 pinch dried marjoram
- 1 pinch dried basil
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- 1 5 lb boneless pork loin roast
- 2 onions coarsely chopped
- 1 1/2 cups light beer
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, combine salt, dried marjoram, dried basil, ground black pepper, and garlic powder.
- Pat the boneless pork loin roast dry with paper towels, then rub the seasoning mixture all over the pork, ensuring even coverage.
- Place the seasoned pork roast in a roasting pan. Scatter the coarsely chopped onions around the base of the roast in the pan.
- Pour the light beer into the bottom of the roasting pan around the pork and onions.
- Roast for approximately 2 to 2.5 hours, or until a meat thermometer inserted into the thickest part of the roast registers an internal temperature of 145°F (63°C).
- Once cooked, remove the roasting pan from the oven. Carefully transfer the pork roast to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes.
- While the roast rests, prepare a gravy from the pan drippings. Skim off any excess fat from the drippings in the roasting pan. You can reduce the liquid on the stovetop or thicken with a cornstarch slurry for a richer sauce.
- Slice the rested pork roast against the grain into desired thickness.
- Serve the sliced Schweinebraten with the onion-beer gravy.
Notes
For superior flavor and a crisp exterior, consider searing the pork loin on all sides in a heavy-bottomed pan before transferring it to the roasting pan. This creates a rich fond that will contribute to a more robust gravy. Always use a reliable meat thermometer; pork loin is lean and can dry out quickly if overcooked. Aim for an internal temperature of 145°F (63°C) for medium-rare, allowing it to rest for at least 10-15 minutes after roasting. This resting period is crucial for juices to redistribute, ensuring a tender and moist roast. The beer provides a nice depth of flavor; ensure it’s a quality light beer that complements the pork without overpowering it. Slice against the grain for maximum tenderness.
8. Potato Salad Tavern – Cincinnati, Ohio
Warm German potato salad may seem humble, but at this Cincinnati tavern it becomes the star attraction. Dressed with vinegar, speckled with smoky bacon, and served warm, it offers tang, depth, and surprising comfort. Each bite reflects Cincinnati’s proud German heritage, proving that tradition often hides in the simplest dishes.
Mediterranean Potato Salad
This Mediterranean Potato Salad is a light and flavorful side dish featuring tender red potatoes, crispy bacon, fresh grape tomatoes, red onion, and ripe olives, all tossed in a tangy Italian dressing with cider vinegar and fresh parsley. It’s a simple, quick-to-prepare salad perfect for picnics or as a vibrant accompaniment to any meal.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Skillet or Frying Pan For cooking bacon
- 1 Cutting Board For prepping vegetables and bacon
- 1 Chef’s knife For chopping and slicing
- 1 Large Mixing Bowl For combining salad ingredients
Ingredients
Main
- 1 1/2 lb medium red potatoes cut in half
- 3 slices bacon
- 3/4 cup red or yellow grape tomatoes
- 1/4 cup chopped onion
- 1/4 cup sliced ripe olives
- 1/2 cup fat-free Italian dressing
- 1 tablespoon cider vinegar
- 1 tablespoon chopped fresh Italian parsley if desired
Instructions
- Wash and halve the red potatoes; place them in a large pot and cover with cold water.
- Bring the water to a boil, then reduce heat and simmer until potatoes are fork-tender, about 10-15 minutes.
- Drain the cooked potatoes thoroughly and let them cool slightly or come to room temperature.
- Meanwhile, cook the bacon slices in a skillet until crisp; remove from pan and drain on paper towels.
- Once cooled, chop the crispy bacon into small pieces.
- In a large mixing bowl, combine the red or yellow grape tomatoes, chopped onion, and sliced ripe olives.
- Add the cooled potatoes and chopped bacon to the bowl with the other vegetables.
- In a small bowl, whisk together the fat-free Italian dressing and cider vinegar.
- Pour the dressing mixture over the potato and vegetable mixture; gently toss to coat all ingredients evenly.
- Stir in the fresh Italian parsley, if desired, then cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
For best results, cook potatoes until just fork-tender, avoiding overcooking as they can become mushy. Red potatoes hold their shape well. Ensure bacon is crispy for textural contrast; drain excess fat thoroughly. The key to a vibrant potato salad is allowing it to chill for at least an hour for flavors to meld. Consider adding a squeeze of fresh lemon juice or a pinch of red pepper flakes for an extra layer of brightness or subtle heat. For a richer flavor profile, a good quality olive oil can be used in place of or in addition to the fat-free Italian dressing, adjusting the vinegar content accordingly.
9. Mettbrötchen Café – Portland, Oregon
This Portland coffeehouse fills adventurous palates with Mettbrötchen, a rich bite of raw ground pork served on crunchy bread. Flavored with onions and spices to taste, it’s a dish that demands faith in the skill and the best ingredients. The natives call it bold, genuine, and distinctly different in the Pacific Northwest dining scene.
10. Kartoffelpuffer Kitchen – San Francisco, California
Crispy potato pancakes Kartoffelpuffer are near the top of this West Coast icon’s list. Golden brown, crunchy on the outside and fluffy on the inside, they are traditionally served with applesauce to add sweetness or sour cream to add piquancy. Kids love it, and adults do too, so much that the dish is a repeat order to build loyalty among customers who are hungry for that bland but inescapable sweet-and-savoury combination.
Potato Puffs (Kartoffelpuffer)
These traditional German Potato Puffs, or Kartoffelpuffer, are crispy on the outside and tender within. Made from grated potatoes and onion bound with flour and egg, they are pan-fried until golden. Perfect as a savory snack or a side dish, often enjoyed with applesauce or sour cream.
Equipment
- 1 Box Grater Alternatively, a food processor with a grating disc.
- 1 Large Mixing Bowl
- 1 Clean Kitchen Towel or Cheesecloth Essential for squeezing out moisture.
- 1 Non-stick Skillet or Frying Pan For even cooking and easy flipping.
- 1 Slotted Spatula For flipping and removing the puffs from oil.
Ingredients
Main
- 5 whole Large Potatoes
- 1 whole Onion
- 2 Tablespoons Plain Flour
- 2 teaspoons Salt
- 2 whole Eggs Beaten
Instructions
- Peel the potatoes and onion. Using a box grater or food processor, finely grate both the potatoes and onion into a large bowl.
- Place the grated potatoes and onion into a clean kitchen towel or several layers of cheesecloth. Twist and squeeze firmly to remove as much excess liquid as possible. This step is crucial for crispy potato puffs.
- Transfer the squeezed potato-onion mixture to a large mixing bowl. Add the plain flour, salt, and beaten eggs. Mix thoroughly until all ingredients are well combined and a uniform batter forms.
- Heat a generous amount of neutral cooking oil (like canola or vegetable) in a large non-stick skillet over medium-high heat. The oil should be hot enough to sizzle when a small drop of mixture is added.
- Using a large spoon, drop portions of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form thin patties (about 3-4 inches in diameter). Do not overcrowd the pan, cooking in batches if necessary.
- Fry the potato puffs for 3-5 minutes per side, or until they are deeply golden brown and crispy. Adjust heat as needed to prevent burning while ensuring they cook through.
- Once cooked, remove the potato puffs from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve hot, traditionally with applesauce (Apfelmus) or sour cream.
Notes
Achieving truly crispy Kartoffelpuffer hinges on thoroughly extracting moisture from the grated potatoes and onion. After grating, place them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible; this prevents a soggy end product. Ensure your frying oil is hot enough (medium-high) before adding the batter, but not smoking, to achieve a golden-brown crust without burning. Do not overcrowd the pan, as this lowers the oil temperature and leads to steaming rather than frying. For enhanced flavor, consider adding a pinch of freshly grated nutmeg to the potato mixture. Serve immediately with traditional applesauce (Apfelmus) or a dollop of sour cream for a classic German experience.
11. Kartoffelknödel Lodge – Minneapolis, Minnesota
This Minnesota resort is pleased to dish up hot potato dumplings known as Kartoffelknödel. They are soft and thick, and they are sponges for rich gravies that are served with roasts and stews and they embody the spirit of Bavarian comfort food. Customers describe them as comforting and satisfying, good for body and soul.
German Potato Dumplings (Kartoffelklöße)
These traditional German potato dumplings, known as Kartoffelklöße, are crafted from cold, riced potatoes combined with flour, farina, and eggs. Each dumpling features a savory browned breadcrumb center, providing a delightful textural contrast. Boiled gently, they emerge light and tender, serving as a hearty and comforting accompaniment to various main dishes.
Equipment
- 1 Potato Ricer Essential for smooth, consistent potato texture
- 1 Large Stockpot (8-10 quart) For boiling the dumplings without overcrowding
- 1 Large Mixing Bowl For combining dumpling ingredients
- 1 Skillet (10-12 inch) For browning the breadcrumbs
- 1 Slotted Spoon For carefully removing cooked dumplings
Ingredients
Main
- 6 tablespoons butter divided
- 1 cup dry white breadcrumbs
- 2 slices bread fresh white, cut into 1/2 inch cubes
- 3 1/2 cups cooked and riced potatoes cold, about 4 to 5 medium potatoes; russets or other baking potatoes
- 1/2 cup all-purpose flour
- 1/2 cup regular farina not quick-cooking
- 3 teaspoons salt divided
- 4 quarts water
- 1/8 teaspoon ground nutmeg freshly grated if possible
- 1/8 teaspoon ground white pepper
- 2 eggs lightly beaten
Instructions
- Melt 2 tablespoons of butter in a skillet over medium heat, add the dry white breadcrumbs, and cook, stirring constantly, until golden brown and toasted; set aside to cool.
- In the same skillet, melt another 2 tablespoons of butter over medium heat, add the 1/2-inch cubed fresh white bread slices, and cook until golden brown on all sides; remove and set aside.
- Ensure your cooked potatoes are cold and thoroughly riced into a large mixing bowl; avoid any lumps.
- Add the all-purpose flour, farina, 2 teaspoons of salt, ground nutmeg, and ground white pepper to the riced potatoes.
- Pour in the lightly beaten eggs and mix all ingredients gently with your hands until just combined into a dough; do not overmix.
- To form the dumplings, take about 1/4 cup of the potato mixture, flatten it into a disc, place 3-4 browned bread cubes and a pinch of the toasted dry breadcrumbs in the center.
- Carefully enclose the filling, then gently roll the mixture between your palms to form a smooth ball.
- Bring 4 quarts of water to a gentle simmer in a large stockpot, adding the remaining 1 teaspoon of salt.
- Carefully lower the formed dumplings into the simmering water, ensuring not to overcrowd the pot; cook in batches if necessary.
- Cook the dumplings for 20-25 minutes, or until they float to the surface and are cooked through, then remove them with a slotted spoon and serve immediately.
Notes
The success of these dumplings hinges on the potatoes. Always use starchy potatoes like Russets, and ensure they are thoroughly cold and riced before mixing. Warm potatoes will release too much starch, leading to a gluey, unappealing texture. Avoid overworking the dough, as this develops gluten and makes the dumplings tough; mix just until combined. When boiling, maintain a gentle simmer, not a rolling boil, to prevent the dumplings from breaking apart. Freshly grated nutmeg offers a superior aroma. For an extra layer of flavor, consider sautéing a finely minced onion with a small amount of butter before adding the breadcrumbs for the filling.
12. Strammer Max Tavern – Boston, Massachusetts
Strammer Max, the open-faced ham, fried egg, and bread sandwich, done the old-fashioned way, earns this Boston pub a thumbs-up. Simple to prepare but insanely satisfying, it’s the regulars’ late-night go-to here. Salty ham slices, runny egg yolk, and dense bread make it pub grub in its simplest and coziest form.
Strammer Max – German Warm Sandwich
This recipe prepares Strammer Max, a traditional German warm sandwich. It features a slice of bread pan-fried in butter, topped with crispy bacon, a fried egg, sliced fresh tomato, and melted Swiss cheese. A quick and satisfying meal, perfect for a hearty breakfast or simple lunch.
Equipment
- 1 Frying Pan Medium-sized, non-stick preferred
- 1 Spatula Heat-resistant
- 1 Cutting Board
- 1 Chef’s knife
- 1 Cheese Grater (If cheese is not pre-grated)
Ingredients
Main
- 1 slice bread
- 1 teaspoon butter
- 2 ounces bacon
- 1 egg
- 1 tomatoes
- 1 ounce swiss cheese grated
- pepper
Instructions
- Gather and prepare all ingredients: Slice the tomato and grate the Swiss cheese if not already pre-grated.
- In a frying pan, cook the bacon over medium heat until it reaches your desired crispness. Remove the bacon and set aside on a paper-towel-lined plate to drain, leaving any rendered fat in the pan.
- Add the butter to the same pan (or use the bacon fat). Place the slice of bread in the pan and toast it until golden brown and crispy on both sides. Remove the bread and set aside.
- Crack the egg into the pan and fry it to your preferred doneness (e.g., sunny-side up, over easy).
- While the egg is still hot in the pan, or immediately after placing it on the bread, layer the prepared ingredients.
- Place the toasted bread on a serving plate.
- Top the bread with the crispy bacon.
- Carefully place the fried egg on top of the bacon.
- Arrange the fresh tomato slices over the egg, then generously sprinkle with grated Swiss cheese.
- Season with freshly ground pepper to taste and serve immediately.
Notes
1. Quality matters: Opt for a sturdy bread like a good sourdough or a dense rye, which will hold up well to the toppings and provide a satisfying base. Pan-frying the bread in butter adds a golden crust and rich flavor compared to plain toasting.2. Flavor layering: Cook the bacon to your preferred crispness. For an extra layer of flavor, fry the egg directly in the rendered bacon fat. This imparts a smoky depth that elevates the entire sandwich.3. Perfect finish: For optimal melty cheese, place the grated Swiss cheese over the warm egg and bacon immediately after frying, allowing the residual heat to gently melt it into a gooey topping. Serve this hearty German warm sandwich immediately for the best experience.
13. Rührei mit Krabben Bistro – Seattle, Washington
This Seattle coffee house serves up a light but still rich German food: Rührei mit Krabben, or shrimp scrambled eggs. Delicately served, the eggs are still creamy with the native sweetness of North Sea shrimp. A coastal spin on German tradition that’s both new, upscale, and luxurious all at the same time.
14. Pfeffernüsse Bakery – Houston, Texas
Holiday cheer comes in year-round packages in Houston at this Pfeffernüsse dedicated bakery. Small, spicy cookies topped with a generous helping of powdered sugar combine subtle undertones of cinnamon, anise, and cloves. Crunchy on the outside and chewy on the inside, they are a hit among families who buy dozens to repeat holiday memories.
Pfeffernusse Cookies recipes
This recipe guides you in creating traditional German Pfeffernusse cookies, aromatic with a unique blend of warming spices like cloves, nutmeg, cinnamon, ginger, cardamom, and black pepper. Made with butter, brown sugar, molasses, and anise extract, these festive treats are rolled into small balls, baked until golden, and generously coated in sifted powdered sugar for a delightful finish.
Equipment
- 1 Stand Mixer Or electric hand mixer
- 2 Large Mixing Bowls For dry and wet ingredients
- 1 Measuring Cups and Spoons
- 2 Baking Sheets
- 1 Sifter For powdered sugar
Ingredients
Main
- Pfeffernusse Cookies2 1/4 cups flour 315 grams or 11 ounces
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cardamom
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking soda
- 1/2 cup butter softened (114 grams or 4 ounces)
- 3/4 cup brown sugar 150 grams or 5 1/4 ounces
- 1/4 cup light molasses
- 1 egg
- 1 teaspoon anise extract
- 2 cups sifted powdered sugar 180 grams or 6 1/3 ounces
Instructions
- In a large bowl, whisk together the flour, cloves, nutmeg, cinnamon, ginger, cardamom, black pepper, and baking soda. Set aside.
- In a separate large bowl, using a stand mixer or electric hand mixer, cream the softened butter and brown sugar until light and fluffy.
- Beat in the egg and molasses until well combined. Stir in the anise extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to form a soft dough. Do not overmix.
- Cover the dough tightly and chill it in the refrigerator for at least 1 hour, or preferably overnight, until firm enough to handle.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop small portions of dough and roll them into 1-inch balls. Place them about 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set. They will be soft but will firm up as they cool.
- While the cookies are still warm, sift the powdered sugar into a shallow bowl.
- Gently toss the warm cookies a few at a time in the sifted powdered sugar until thoroughly coated. Transfer to a wire rack to cool completely.
Notes
Ensure butter is properly softened for a smooth, homogenous creamed mixture, preventing lumps. The array of spices (cloves, nutmeg, cinnamon, ginger, cardamom, black pepper) is central to Pfeffernusse; for an intensified aroma and flavor profile, consider lightly toasting whole spices before grinding them. Chilling the dough is crucial: it not only firms the dough, making it easier to handle and roll, but also allows the complex flavors to meld and deepen, while preventing excessive spreading during baking. For the final coating, ensure the powdered sugar is thoroughly sifted to prevent any lumps. Tossing the warm cookies directly in the sugar helps it adhere better, creating a distinct, satisfying crust.
15. Lebkuchen House – Los Angeles, California
Last but not least, Los Angeles has Lebkuchen in a bakery that feels like stepping into a Bavarian Christmas market. Spicy and soft, usually topped with almonds or sugar glaze, these gingerbread-flavored cookies are quintessential German holiday cheer. Travelers report being transported right away from the first bite as if being in the middle of a real old-fashioned holiday celebration.
German cuisine in America isn’t as much what you’re eating as it is memories, traditions, and communities that are kept alive with every meal. These 15 restaurants honor heritage and invite new generations to partake in ageless taste and tradition. If you’re hungry for the opulence of a roast, the simplicity of dumplings, or the decoration of gingerbread, these restaurants make sure German food is a journey still worth making, one plate at a time.
Lebkuchen
This recipe crafts traditional German Lebkuchen, featuring a fragrant, spiced dough enriched with finely ground toasted hazelnuts and almonds, brightened by generous citrus zest. Baked into soft, aromatic cookies, they are finished with a simple confectioners’ sugar glaze, perfect for holiday indulgence or a comforting snack.
Equipment
- 1 Food Processor For grinding nuts finely
- 1 Electric Mixer Stand or hand mixer for creaming butter and sugar
- 2 Large Mixing Bowls For dry and wet ingredients
- 2 Baking Sheets For baking the cookies
- 1 Microplane Zester For citrus zest
Ingredients
Main
- 6 oz Hazelnuts unblanched toasted and cooled (about 1 1/4 cups)
- 6 oz whole almonds unblanched,toasted and cooled (about 1 cup)
- 3/4 cup Granulated Sugar 5 1/4 ounces
- 1 1/2 tsp ground cinnamon
- 1/2 tsp Ground Cardamom
- 1/2 tsp freshly grated nutmeg
- 3 tbsp grated zest of 3 orange
- 2 tbsp Grated zest of 2 lemon
- 1 1/2 cup Unbleached All-Purpose Flour 7 1/2 ounces
- 2 tbsp Cocoa Dutch-processed
- 1/2 tsp Salt
- 6 tbsp unsalted butter softened 3/4 stick
- 3/4 cup Light Brown Sugar 5 1/4 ounces
- 4 x eggs large
- 1 tsp Vanilla Extract
- 1 3/4 cup Confectioners Sugar Glaze 7 ounces
- 1/4 cup Whole Milk for glaze
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Toast hazelnuts and whole almonds on a baking sheet until fragrant and lightly browned (about 8-10 minutes). Let them cool completely.
- In a food processor, combine the cooled toasted nuts with the granulated sugar and pulse until finely ground. Be careful not to over-process into a paste.
- In a large bowl, whisk together the unbleached all-purpose flour, ground cinnamon, ground cardamom, freshly grated nutmeg, Dutch-processed cocoa, and salt.
- In the bowl of an electric mixer, cream the softened unsalted butter with the light brown sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the grated orange and lemon zests.
- Gradually add the dry ingredient mixture and the finely ground nut mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Drop rounded tablespoons of the soft dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are set and the cookies are lightly browned. They will still be soft in the center. Transfer to a wire rack to cool completely.
- Once cookies are completely cool, whisk together the confectioners’ sugar and whole milk until smooth. Dip or brush each Lebkuchen with the glaze and let it set on the wire rack before storing in an airtight container.
Notes
For authentic Lebkuchen, ensure hazelnuts and almonds are toasted thoroughly and cooled before grinding; this deepens their flavor significantly. Grind nuts with the granulated sugar to prevent them from turning into paste. When zesting citrus, use a microplane and extract only the colored zest, avoiding the bitter white pith. Do not overmix the dough once flour is incorporated, as this can develop gluten and lead to tough cookies. The dough will be soft; chilling can help with handling, though Lebkuchen is often dropped or spread. Allow cookies to cool completely before glazing to prevent the glaze from melting. For best results, allow the glazed Lebkuchen to rest for a day or two in an airtight container; the flavors meld and the texture softens beautifully, characteristic of traditional German Lebkuchen.
