List of German dishes

List of German dishes

Below is a list of dishes found in German cuisine:




Famous dishes

Name	Image	Type	Description
Aachener Printen		Aachen	A type of Lebkuchen that is typical for the city of Aachen.
Bratkartoffeln		Throughout Germany	Fried potatoes, often with diced bacon and/or onions
Bratwurst		Throughout Germany	Sausage that is usually composed of veal, pork or beef.
Currywurst		Berlin, Rhine-Ruhr	A large-format fried or grilled sausage cut into thick slices and seasoned with spicy ketchup and generous amounts of curry powder, usually served with french fries — a popular snack originating in early 1950s Berlin. Both "Bockwurst"-style (i.e. intended to be boiled) and "Bratwurst"-style (i.e. intended to be grilled or fried) sausages are used depending on region and the use of one or the other is a matter for much debate among "Currywurst"-Gourmets. Currywurst remains one of most popular fast foods in Germany, especially in Berlin and the Rhine-Ruhr area, but the Döner kebab is gaining rapidly in popularity.
Hendl		Throughout Germany	Whole grilled chicken marinated with pepper and other spices. Known as Brathühnchen, Brathähnchen and in eastern Germany also as Broiler.
Hasenpfeffer			A stew made from marinated rabbit.
Kartoffelsalat		Northern Germany and Southwest Germany	Potato salad, which comes in many varieties, for example in a cream or mayonnaise dressing (Northern Germany) or even in meat broth (Southwest Germany). Often served as a side dish to bratwurst or boiled sausages).
Königsberger Klopse		East-Prussian: city of Königsberg	Cooked meatballs that are served in a white sauce with capers.
Kohlroulade		Throughout Germany	German-style cabbage rolls.
Marzipan		Throughout Germany	E.g. Lübeck style, widely used in Christmas specialities.
Mettbrötchen			A kind of sandwich made with raw Mett on bread rolls (Brötchen), frequently with a garnish of raw onion rings or dice.
Pellkartoffeln		Throughout Germany	Potatoes boiled or steamed before peeling (young potatoes may be eaten unpeeled), served with Quark and linseed oil, butter, or as a side dish with e.g. herring).
Pfefferpotthast		Westfalia	Peppered beef stew.
Rouladen		Throughout Germany	A roulade of bacon and onions wrapped in thinly sliced beef.
Sauerbraten		Rhineland	A beef pot roast marinated in vinegar, water, spices and seasonings.
Sauerkraut		Throughout Germany	Pickled shredded cabbage
Schweinshaxe			Pork hock served grilled and crispy with Sauerkraut or boiled as "Eisbein".
Spanferkel		Throughout Germany	A grilled whole young pig. Usually eaten in a large company of friends or guests.
Speckpfannkuchen			Large, thin pancakes with diced, fried bacon.
Spätzle		Southern Germany	Hand-made noodles that are very popular and are an important ingredient of several dishes, such as Linsen mit Spätzle or Käsespätzle.
Stollen		Dresden	A bread-like cake with dried citrus peel, dried fruit, nuts, and spices such as cardamom and cinnamon, usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. The best-known Stollen is from Dresden and is sold at the Striezelmarkt Christmas market, which derives its name from the cake.
Weihnachtsgans		Throughout Germany	A roasted goose that is traditionally consumed on December 24th Christmas Day.
Knödel (also known as Kloß, depending on region)		Throughout Germany	German dumplings; many different variations, e.g. Semmelknödel (dumplings made with bread crumbs) Rohe Kartoffelknödel (dumplings made from potatoes that aren't cooked prior to foming and boiling the Knödel),. Some of the Gekochte Kartoffelknödel: dumplings made from potatoes that are cooked prior to forming and boiling the Knödel. Halb-und-halb Kartoffelknödel: half the potatoes are cooked first, the other half are not. Halbseidene

 

Specialties by region

Baden-Württemberg

See also: Baden-Württemberg

Name	Image	Type	Description
Maultaschen		Main course	Pasta filled with various ingredients such as meat, spinach, onions, spices. Maultaschen are either served with broth or cut into slices and fried with eggs.
Sauerbraten		Main course	A vinegar-marinated roast traditionally made of horse meat although nowadays the majority is made of beef.
Sauerkraut		Side dish	Sauerkraut in Baden-Württemberg is made with the special Filderkraut (pointed cabbage is considered the most delicious variety: http://de.wikipedia.org/wiki/Filderkraut).
Spätzle, Knöpfle		Pasta	Two varieties of soft, thick noodles.
Linsen mit Spätzle		Main course	Hearty dish that combines Spätzle with cooked lentils and a Vienna sausages.
Schupfnudel		Pasta	Pasta made from potatoes and flour, often served with Sauerkraut.
Flädlesuppe		Entree	A broth with thin strips of German-style pancakes.
Springerle		Snack	Cookies made by pressing dough into intricate molds. Commonly used for dunking into a drink, as they are quite hard.
Zwiebelkuchen		Main course	An onion cake, a seasonal dish served around October, usually eaten while still warm and accompanied by slightly fermented red or white grape juice called Süser or (more commonly in other regions) Federweißer.
Gaisburger Marsch		Main course	A famous stew made of meat, potatoes and several kinds of vegetables.
Käsespätzle		Main course	Dish of Spätzle and fried onions gratinated with cheese.
Wibele		Snack	Small, sweet biscuits.

[edit] Bavaria

See also: Bavaria

Name	Image	Type	Description
Weißwürste		Snack	Lt.:'White sausages'; a speciality from Munich, traditionally eaten for second breakfast. Always accompanied by sweet mustard, pretzels, and wheat beer. Traditionally not served after 12 noon because in earlier days, before fridges, the sausages had to be consumed before 12 noon so that they didn't decay. But nowadays people also eat it for dinner or lunch.
Weizenbier/Weißbier (wheat beer)		Beverage	Wheat beer
Radler		Beverage	A beer mixed with citrus lemonade
Russ		Beverage	Wheat beer mixed with lemonade. The name Russen (Russian) comes from the fact that after WWI the left wing party Genossen mixed their beer with lemonade because they did not want to get drunk so quickly. In Munich, these members of left wing parties were called Russians (based on their political beliefs) and also their beer was named after this fact. Often also consumed in a one-liter mug, called the Maß (Russen Maß).
Schweinsbraten		Main course	Sliced pork roast with a crunchy crust that was boiled in a pot.
Schweinshaxe		Main course	Braised pork leg with a crunchy brown crust on the outside and a moist and juicy inside. Served with gravy and Klöße.
Leberkäse		Snack	A type of sausage baked in a mould and cut into slices. When eaten as a main course, it is sliced and served with an egg (must be sunny side up style) and mashed potatoes. For a quick lunch, it is usually eaten in a bread-roll with mustard, a bit like a hotdog. Some people eat the Leberkäse with hot mustard, others with sweet mustard.
Schlachtschüssel		Snack	Lt.: Butchers plate; a ombination of Blutwurst and Leberwurst (blood sausage and liver sausage) served hot on sauerkraut.
Saures Lüngerl		Main course	A ragout from lung and sometimes heart from the veal.
Kartoffelsalat		Side dish	Bavarian potato salad is usually made with broth, bacon bits and onions and may be served hot or chilled.
Radi		Side dish	Raphanus that is heavily salted so the water is extruded.
Pichelsteiner		Main course	A stew made from various kinds of meat and vegetables.
Bayrisch Creme		Dessert	A very light, fluffy and not too sweet dessert made from gelatin, milk, cream, egg yolk and sugar.
Prinzregententorte		Cake	A cake that consists of six thin cake layers with chocolate buttercream inbetween.
Topfenstrudel (or Milliramstrudel)		Cake	Similar to Apfelstrudel but filled with topfen instead and served with vanilla sauce.
Dampfnudel		Main course	Lt.:'steam noodle'; a sort of white bread made of yeast dough, steamed in a pan and then served with various toppings, e.g. sugar, cinnamon, poppy seeds, jam, butter and vanilla sauce.
Buchteln		Main course	Sweet dumplings made of yeast dough, filled with jam, poppy seed paste or curd and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum powidl jam. Buchteln are topped with vanilla sauce, powdered sugar or eaten plain and warm.

[edit] Berlin

Name	Image	Type	Description
Beamtenstippe		Sauce	A either white or brown sauce that is eaten with potatoes.
Buletten		Main course or snack	Kind of meatballs in Berlin
Currywurst		Snack	Hot pork sausage served either with curry ketchup or a tomato paste with curry powder.
Eierkuchen		Main course	Pancake
Eisbein		Main course	Ham hock usually served with Sauerkraut.
Hackepeter		Snack	Raw ground pork that is spiced with salt and pepper, garlic and caraway.
Kartoffelpuffer		Main course	Grated potatoes that are mixed with eggs, spices and other ingredients, portioned and fried in a pan. Usually served with some kind of meat or fish.
Königsberger Klopse		Main course	Cooked meatballs served in a white sauce with capers and usually eaten with potatoes.
Berliner Ballen		Pastry	Sweet dough dumplings, fried in fat or oil, filled with jam and glazed with confectioner's sugar. Also known as Pfandkuchen.

 

Bremen and Lower Saxony

See also: Lower Saxon cuisine

See also: Bremen and Lower Saxony

Name	Image	Type	Description
Birnen, Bohnen und Speck		Main course	A dish of pears, beans and bacon, invariably accompanied by potatoes.
Bratwurst		Snack	A grey sausage with veal content that has a mild flavor, is pan-fried and then eaten with a hard roll.
Braunkohl		Side dish	see Grünkohl below
Braunschweiger		Snack	An internationally known sausage that is spread on toast or used in sandwiches.
Bremer Kükenragout		Main course	A ragout made from different kinds of meat and seafood as well as vegetables; may contain no chicken and if it does it's meat from very young chicken.
Brunswick Mum		Beverage	An ancient beer from Brunswick.
Butterkuchen		Cake	A sheet cake made from yeast dough topped with blops of butter and sugar.
Calenberger Pfannenschlag		Snack	Groats that are broiled and eaten with potatoes or on bread with various other side dishes, e.g. pickles or red beet; special kind of Knipp.
Pinkel mit Grünkohl		Main course	A dish made from slowly kale that is served with Pinkel, a rather salty sausage.
Kassler		Main course	A slowly cooked salted pork dish that is usually served with Knödel and Sauerkraut or potato salad.
Kluntjes		Candy	Sugar crystals that are used as sweetener for tea.
Knipp		Snack or Main course	Broiled groat sausage.
Labskaus		Snack or Main course	A dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber.
Nordseekrabben/Nordseegarnelen		Snack or Main course	Prawns from the North sea.
Pottwurst		Snack	Another kind of Knipp.
Räucheraal		Main course or snack	Smoked eel that is used as ingredient in various dishes.
Sauerkraut		Side dish	Shredded cabbage that is marinated in vinegar.
Schlachteplatte		Snack	A dish with a variety of meats usually eaten as second breakfast.
Spargel		Side dish	Asparagus that is eaten as a delicacy, commonly with potatoes and Sauce hollandaise.
Steckrübeneintopf		Main course	A hearty stew made from rutabaga, carrot and potato.
Welf pudding		Dessert	A sweet two-layer pudding invented by a royal chef with one layer of vanilla-based and one of wine-based pudding.

[edit] East Prussia

See also: East Prussia

Name	Image	Type	Description
Bärenjäger		Beverage	A honey-flavored liqueur.
Beetenbartsch		Soup	A beetroot-based soup served with sour cream (Schmand) and beef (originally from Russia).
Königsberger Fleck		Soup	A type of Kuttelsuppe, or tripe soup.
Königsberger Klopse		Main course	Meatballs served in a white sauce with capers and eaten with potatoes.
Königsberger Marzipan		Candy	Special kind of marzipan made in Königsberg.
Pillkaller Machandel		Beverage	A clear liqueur that is served in a drink with liver sausage and mustard.
Schwarzsauer		Soup	A type of blood soup with various spices cooked in vinegar-water.
Spirgel		Snack	A variation of bacon.
Tilsit cheese		Cheese	A kind of cheese.

 

Franconia

See also: Franconia

Name	Image	Type	Description
Fränkische Bratwurst		Snack	Fränkische Bratwurst is composed of beef, pork or veal and is traditionally served with sauerkraut or potato salad or simply in a breadroll. They vary greatly in size and seasoning from region to region but are often considerably thinner than the equivalents elsewhere in Germany. The best-known sausages are from Nuremberg (Nürnberg) and are recognisable by their small size and clearly visible herb seasoning. They are traditionally served as three sausages in a roll ("Drei in 'a Weckla") or six sausages on sauerkraut ("Sechs auf Kraut").
Saure Zipfel		Snack	Bratwurst and sliced onion cooked in vinegar and usually eaten with Bavarian pretzels.
Kartoffelklöße		Main course	Large dumplings made from a dough consisting of raw or a combination of raw and cooked potatoes. The exact recipe is a matter of regional differences and personal belief. The best friend of pot-roasted meats or mushroom ragout.
Schäufele		Main course	An entire pork (or, in some cases, Lamb) shoulder roasted in a fairly cool oven over long period so that the meat is extremely tender with a crunchy crust. Seasoning is usually simple using salt, pepper and caraway and traditionally it is served in a dark sauce, made from the roast stock, meat broth, and often dark beer and Lebkuchen spices. Accompanied by a side salad, dumplings and red cabbage or less commonly Sauerkraut.
Hochzeitssuppe ("wedding soup")		Soup	A spicy meat broth with bread dumplings, liver dumplings and finely sliced pancakes.
Lebkuchen		Pastry/Cookie	German kind of gingerbread of which the most famous originates in Nuremberg and is traditionally only available at Christmas, although tourist demand means that Lebkuchen are available in some form practically all year round.
Karpfen		Main course	Fried carp that is traditionally served during carp season, which consists of all months of the year that contain an R in their German spelling.

[edit] Frankfurt am Main and Hesse

See also: Frankfurt and Hesse

Name	Image	Type	Description
Green Sauce		Dip	A bright sauce made from minced and an abundant amount of seven fresh herbs namely borage, sorrel, cress, chervil, chives, parsley, and burnet. Served with boiled potatoes and hardboiled eggs. Called "Grüne Soße" in German or "Griee Sooß" in the Hessian dialect.
Frankfurter sausage		Snack	A smoked sausage made from pure pork, which is eaten hot and usually accompanied by bread and mustard. Not to be confused with the American hot dog "Frankfurter".
Apfelwein		Beverage	A wine made of apples, somewhat comparable to Cider and French Cidre though dryer and more sour-tasting. Best enjoyed in traditional "Äbbelwoi-Lokalen". Served in a special mug (the "Bembel"), drunk with a special glass (the "Gerippte").
Sauer Gespritzer		Beverage	A very refreshing drink that combines Apfelwein with sparkling water. Usually served during summer it's also available as Süß Gespritzer which is Apfelwein mixed with lemonade.
Handkäse mit Musik		Snack	Lt.: hand-cheese with music: A strong cheese made from curdled milk served in a dressing from vegetable oil, vinegar, caraway, salt and pepper and sliced onions. Usually served with rye bread and butter. Although people love to make jokes of dubious quality about the meaning of the "music", several traditional Kneipe sport a choice of Handkäs with and without "music" (the seasoning), thereby ruling out any reference to post-digestive side effects.

 

Hamburg

See also: Hamburg

Name	Image	Type	Description
Labskaus		Main course or snack	A dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber.See also under Bremen and Lower Saxony.
Birnen, Bohnen und Speck		Main course	A dish composed of pears, beans and bacon, invariably accompanied by potatoes.
Aalsuppe		Soup	A soup of eel, meat broth, vegetables, and herbs.
Hamburger Aalsuppe			A sweet and sour soup of eel, meat broth, dried fruits, vegetables, and herbs
Franzbrötchen ("frenchmans roll")		Pastry	A pastry made from Phyllo dough, covered with sugar and powdered cinnamon that is usually eaten for breakfast. Franzbrötchen is only rarely found outside of Hamburg.
Frikadelle		Main course or snack	A type of flat meatball composed of pork, beef and onions commonly eaten with pasta salad, potatoes or simply in a bread roll with mustard or other condiments.
Rote Grütze		Dessert	A jelly/jam-like dessert or summer dish made from berries especially currants that can be eaten pure, but is often accompanied by milk or vanilla sauce.

 

 Lower Saxony

See Bremen and Lower Saxony

 

Mecklenburg-Vorpommern

See also: Mecklenburg-Vorpommern

Name	Image	Type	Description
Mecklenburger Rippenbraten		Main course	Rib roast, made from belly of pork including meat of the upper rib, stuffed with Boskoop apples, prunes, cinnamon, rum and zwieback, usually served with Klöße or red cabbage.
Tüffel un Plum		Main course	is a potato stew made with smoked ham, prunes, potatoes and spiced with clove and bay leaves.
Grööner Hein		Main dish	Stew made from string beans, pear and ham
Fliederbeersuppe		Dessert	Dessert soup made from elderberry, served with semolina dumplings
Hering in Sahnesoße		Main course	Young herring marinated in cream, onions and apples. Served with Pellkartoffeln.

 

Palatinate

See also: Palatinate (region)

Name	Image	Type	Description
Saumagen (Pork stomach)		Main course	A pork's stomach that serves as casing for a filling of pork, sausage meat and potatoes. Sometimes the filling also contains eggs and carots. The dish is usually served with mashed potatoes and sauerkraut, bread or Bratkartoffeln.
Gequellde mit weißem Kees		Main course	A dish of cooked potatoes with curd cheese.
Gequellde mit Lewwerworscht		Main course	A dish of cooked potatoes with liver sausage.
Gedadschde		Side dish	In a pan fried dumplings made of mashed potatoes with flour.
Weck, Worschd un Woi		Snack	Lt.:Bread roll, sausage and wine
Grumbeersupp un Quetschekuche		Main course	Potato soup and plum tart
Kerscheblotzer (cherry cake)		Dessert	Kind of bread pudding made with cherries and usually served hot with vanilla sauce.
Zwiebelkuchen		Main course	An onion pie usually served with Federweisser.
Federweisser		Beverage	Young white wine.
Chestnuts		Side dish	Cooked chestnuts served with meat or other things.

 

 Rhineland

See also: Rhineland

Name	Image	Type	Description
Rheinischer Sauerbraten		Main course	Large pieces of beef or more traditionally horse meat, marinated in a spicy water-vinegar mixture for a long time before baking.
Reibekuchen		Side dish	Potato fritter with black bread, apple syrup, sugar beet syrup or stewed apples.
Blutwurst		Snack	Blood sausage either crude or fried.
Himmel und Ääd		Main course	Lt.: Heaven and Earth: Mashed potatoes with stewed apples and fried blood pudding (Cologne).
Halve Hahn		Snack	Lt.:Half Rooster: A dish that doesn't actually contain rooster at all but is a cheese sandwich with onions, the name is based on a wordplay (Köln).
Muscheln rheinische Art		Main course	Mussels cooked in wine with vegetables and served with whole wheat bread and some butter.
Grünkohl		Side dish	Dish of cooked kale often served with potatoes and Kassler.
Aachener Printen		Pastry	Popular kind of cookie that originates in the city Aachen.

 

Saarland

See also: Saarland

Name	Image	Type	Description
Dibbelabbes		Main course	A potato hash prepared from raw grated potatoes, bacon and leeks, and baked in a Dibbe, or pot, usually eaten with apple sauce.
Hoorische/Verheiratete		Main course	Lt.: Married ones: Potatoes and dumplings made of flour served with a creamy bacon sauce.
Schwenker or Schwenkbraten		Main course	Pork steaks, marinated in spices and onions and broiled on a grill that hangs on a chain over a wood fire).

 

 Saxony

See also: Saxony

Name	Image	Type	Description
Pfefferkuchen		Pastry/Cookie	Famous kind of German gingerbread. Some believe that the best German gingerbread is from Pulsnitz in Saxony.
Eierschecke		Cake	A cake consisting of three layers: The bottom one is either a yeast dough (Hefeteig) or one made with baking soda (Rührteig), the middle layer is a cream made of quark, vanilla and some butter, egg, sugar and milk, and the top layer is mainly made from eggs (Eier), which are beaten with butter, sugar and "Vanillepudding"-powder (starchy substance normally used to cook a dessert similar to semolina pudding).
Quarkkäulchen		Main course or dessert	A sweet main dish made from quark, mashed boiled potatoes, a little flour, an egg and some grated lemon peel. The ensuing dough is baked as small, less than palm-sized pancakes and eaten hot with sugar and cinnamon, or with fruit, whipped cream, vanilla ice cream etc.
Leipziger Allerlei		Side dish	A vegetable dish consisting of peas, baby carrots, white asparagus and morels. It may also, but not necessarily, contain broccoli, cauliflower, green beans or corn, even small prawns.
Stollen		Cake	German Christmas cake of which there are two important centers in Saxony: Dresden and the Ore Mountains.

Note: The cuisine of the Saxon part of the Ore Mountains is more a relative of the cuisine of Franconia than a relative of the other parts of Saxony. The cuisine of Upper Lusatia also differs from central Saxony and is more related to the (former) cuisines of Lower Silesia and Northern Bohemia. Typical Upper Lusatian dishes are:

• Stopperle: small dumpling with fried bacon or sausage and sauerkraut.
• Schälklöße: soup consisting of filled pasta and various vegetables.
• Teichelmauke: mashed potatoes with bouillon and cooked beef.

 

Saxony-Anhalt

See also: Saxony-Anhalt

Typical for very traditional dishes from Saxony-Anhalt is the combination of bitter or hearty meat dish with sweet. Sweet pancakes in Green bean soup for example are the cause of many jokes.

Name	Image	Type	Description
Baumkuchen		Cake	A cake typical for Christmas that is very difficult to prepare.
Magdeburger Schmalzkuchen		Pastry	Fried pastry made from yeast dough, topped with confectioner's sugar and usually consumed for carneval.
Bötel (Magdeburg)		Main course	Ham hock that is usually served with mashed potatoes or bread and sauerkraut.
Schierker Feuerstein		Beverage	A herb liqueur.
Rotkäppchen Sekt		Beverage	A brand of sparkling wine.

 

Schleswig-Holstein

See also: Schleswig-Holstein

Name	Image	Type	Description
Birnen, Bohnen und Speck		Main course	A dish composed of pears, beans and bacon, invariably accompanied by potatoes .
Buttermilchsuppe		Soup	Buttermilk soup with flour dumplings
Kohl		Side dish	Cooked kale usually served with potatoes and Kasseler or other foods.
Kieler Sprotten		Main course	Smoked Baltic sprats.
Labskaus		Main course or snack	A dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber.
Mehlbüdel		Main course	A large flour dumpling served with bacon and a sweet sauce.
Rote Grütze		Dessert	A jelly/jam-like dessert or summer dish made from berries especially currants that can be eaten pure, but is often accompanied by milk or vanilla sauce.
Schnüsch		Main course	A stew made of ham, potatoes and vegetables cooked in roux.
Schwarzsauer		Soup	A sort of black pudding made with vinegar.
Snuten un Poten		Main course	Cured pig snouts and paws that are cooked in vinegar together with several spices. Traditionally served with sauerkraut, erbspüree and hot mustard.

 

Silesia

See also: Province of Silesia

When Silesia was German, the influence of neighboring countries was clear in Silesian cooking; Polish carp and cheeses, Bohemian goulash, Austrian sausage and Pfefferkuchen (pepper cakes). Schnapps was very commonly drunk with beer in Silesia. There was an old saying that went "Silesia has two principal rivers, Schnapps and the river Oder".

Name	Image	Type	Description
Schlesisches Himmelreich		Main course	Lt.:Silesian Heaven: a dish of pork belly with dried fruits and cinnamon.
Kartoffelsuppe		Soup or stew	A stew made with raw potatoes and other ingredients such as vegetables and sausage.
Gänsebraten (Roast goose)		Main course	Roasted goosed traditionally served with potatoes and/or Klöße with gravy and vegetables.
Schlesische Kartoffelklöße		Main course	Silesian potatoes dumplings.
Breslauer Leckerbissen		Cookies	Lt.: Breslau 'sweet bites'
Schlesischer Striezel		Cake	Silesian Christmas cake made from yeast dough.
Schlesischer Mohnstollen (Silesian poppy cake)		Cake	Silesian Christmas cake made from yeast dough and filled with poppy seeds.
Liegnitzer Bomben		Pastry/Cookie	Honey cakes from Liegnitz honey cakes.

 

Thuringia

See also: Thuringia

Name	Image	Type	Description
Thüringer sausage		Snack	Red to grey, stuffed in a natural casing of pig intestine, unlike the white Franconian variety.
Thüringer Rostbrätel		Main course	A pork neck steak marinated together with onions in beer and mustard.
Thüringer Klöße		Main course	Dumplings made of raw and/or cooked potatoes with pan-fried toast-bread inside.
Mutzbraten		Main course or snack	A pound of pork, roasted on open birchwood fire, served with sauerkraut.
Rinderroulade		Main course	Beef roulades: Spread with mustard and filled with bacon, onions and pickled cucumber.
Mohnkuchen		Cake	Poppy seed cake
Quarkkuchen		Cake	Cheesecake made from quark (cheese) either with or without pie crust (usually shortcrust pastry).
Eichsfelder Schmandkuchen		Cake	A sheet cake made from yeast dough, topped with fruit or quark cheese and covered with a layer of Schmand.
Weimarer Zwiebelkuchen		Cake (savoury)	A sheet cake made from yeast dough with onions, sour cream, bacon bits and eggs.
Altenburger "Aufläufer" (Prophetenkuchen)		Cake	A speciality cake from Thuringia that consists of eggs, sugar, oil, flour and alcohol (usually rum).

 

Westphalia

See also: Westphalia

Name	Image	Type	Description
Pickert		Main course	Potato pancakes
Grünkohl und Kohlwurst (curly kale and cabbage sausage)		Main course	A sausage made from lung and served with Grünkohl.
Westfälischer Schinken (smoked ham)		Snack	A hearty ham from Westfalen that is very aromatic.
Möpkenbrot		Snack	Kind of blood sausage that contains rye bread, pig-blood, milk, eggs, fat, salt and pepper.
Rumpsteak		Main course	Roast beef served with various sides such as potato wedges and vegetables.
Reibekuchen		Side dish	Fried dumpling made of mashed potatoes and other ingredients such as onions, eggs, quark and spices.
Pumpernickel		Bread	A hearty bread; it goes black because the sugar in the bread goes to caramel.
Herrencreme		Dessert	Lt.: Gentleman's creme: Vanilla jelly with cream and rum.
Stippgrütze		Snack	Barley groats cooked in sausage juices (Wurstbrühe), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling.

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