How to Make Traditional German Recipes with VIDEO (2024)

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Dad learned how to make traditional German recipes which were passed down through his family. Many of these were made annually when we butchered a pig. My favorite was a liverwurst recipe which Dad called pig pudding. It is also referred to as piggy pudding or meat pudding. This recipe utilized some of the parts which many would discard, like the head.

HOW TO MAKE TRADITIONAL GERMAN RECIPES like thisPIGGY MEAT PUDDING

How to Make Traditional German Recipes with VIDEO (1)How to Make Traditional German Recipes like Piggy Meat Pudding

After thoroughly cleaning the head, remove any hairs and eyes. Soak it in clean water for several hours to remove any blood; you can cut the head in half to make easier handling. Rinse and place the head in a very large kettle. I add to the head all the liver, heart, about 4 pounds of fresh pork roast, any other scraps, skins and about a pound of jowl bacon with rind. Cover with fresh water and I cook this for several hours until the meat falls from the bones. Remove the meat from the broth and cool enough to handle. Cool the broth and skim fat off the top; this is good to make what we call scrapple or mush. (IF DESIRED RESERVE A LITTLE MEAT TO CHOP FOR THE SCRAPPLE).

When cooled, pick all the meat from the bones and grind fine in a food grinder. Grind 5 to 6 large onions into the mixture (or however many you like). Put mixture back in a pot over medium high heat continually stirring. If mixture appears to be dry, add some of the broth; not much only enough to make like a thick batter. Season with salt and pepper. If you like add some sage or red pepper. Bring mixture to a boil and pour into a deep loaf pan or several small loaf pans. Refrigerate overnight before slicing. This makes great cold sandwiches with a slice of fresh onion and spicy mustard.

Watch Me Prepare the German Piggy Pudding

SCRAPPLE RECIPE

Dad learned how to make this traditional German recipe paan haas. It is like mush; after it gets cold and firms up, it is sliced and fried. It was so delicious for breakfast with Mom’s tomato preserves or molasses. We usually had a serving of sausage or bacon with it.


As Dad learned how to make this traditional German recipe, it could vary each time he would make it. It all depends on how much meat he cooked for the piggy pudding and how much broth he would have left after covering the meat and cooking it. Nothing was ever wasted, not even the broth. If he had lots of broth, he simply added more cornmeal which made lots of paan haas.

Here is what I used; sometimes I will use nutmeg and other times I will use sage.

  • 2 Pounds cornmeal
  • 1 Gallon pork broth (from the pudding meat)
  • 4 Cups finely chopped meat reserved from piggy pudding
  • 2 Tablespoons salt
  • 1 Teaspoon white pepper
  • 2 Teaspoons nutmeg

Add seasonings AND CORNMEAL to the broth when it is cool.
NOTE: If you add cornmeal to hot broth the cornmeal will be lumpy.
Cook over medium heat until hot and thickened.
Spoon into loaf pans; cool and then refrigerate overnight.

PICKLED PIGS FEET

I never cared for pickled pig’s feet but Dad and my brothers seemed to really like them. I remember Dad cooking the pigs feet until very tender. He served them two ways. If everyone was at home when he cooked them, he simply placed them in a serving bowl and poured vinegar over them. Each person would salt and pepper his own

If he prepared them ahead of time, he would cook until tender. He then removed all the large bones and placed the pig’s feet in large mouth Mason Jars. He added salt, pepper, a bay leaf and some red pepper to each of the jars. Then he poured apple cider vinegar into the jars over the meat. Store these jars in the refrigerator. They can be processed in a pressure canner for long term storage.

SOUSE MEAT RECIPE

Souse meat is another traditional German recipe and is also made with pig’s feet and other meats. The meat is totally stripped from the bones. The gelatin coming from boiling the bones of the feet and hocks is what makes souse meat set up.

  • 3 Pig’s feet
  • 5 Pig’s hocks
  • 1 Pound beef
  • 1 ½ pounds veal
  • 1 Teaspoon salt
  • 4 Onions
  • 1 Teaspoon salt
  • 1 Teaspoon ground all spice
  • 2 Cups vinegar

In a pot add enough water just to cover meat; add salt and cook until meat falls from the bones.
Remove the meat from the bones and chop coarsely.
Strain the stock and return the stock to the pot; add onions, pepper and allspice.
Let it come to good rolling boil.
Turn off the heat, add the vinegar; set aside for pouring over the loaf later.
Place the chopped meats in loaf pans and pour vinegar mixture over the meat.
Let set to cool; refrigerate until cold and congealed.

CABBAGE AND POTATO CASSEROLE RECIPE

Cabbage and potatoes are to ingredients that are in many traditional German recipes.

  • 2 Pounds cabbage
  • 2 Pounds potatoes
  • 8 Slices diced bacon
  • 7 Tablespoons butter
  • 2 ¼ Cups milk
  • ¼ Cup flour
  • Salt, pepper, nutmeg

Preheat oven to 400F degrees.

Wash cabbage and cut into quarters and then slice very thinly; cook for 10 minutes in salt water and drain.

Slice peeled potatoes and slice; cook slices in salt water about 10 minutes and drain.

In skillet fry bacon until crisp and drain off fat.

In saucepan melt 5 tablespoons butter; add flour and milk stirring constantly until thickened.

Season mixture with salt, pepper and nutmeg; set aside.

Butter casserole dish; layer half of cabbage, half of potatoes and half of bacon.

Pour half of sauce over layers; layer remaining ingredients and dot with remaining 2 tablespoons butter.

Bake for 20 minutes. Serves 4.

BLACK AND WHITE COOKIE RECIPE

Sweets are like this black and white cookie are popular in traditional German recipes.

  • 2 Cups flour
  • 1 Teaspoon baking powder
  • 2/3 Cup sugar
  • 1 Teaspoon vanilla
  • ¼ Teaspoon almond extract
  • 1 Egg
  • ½ Cup ground walnuts
  • 8 Tablespoons softened butter
  • 2 Tablespoons cocoa powder
  • 2 Tablespoons sugar

Combine flour, baking powder and 2/3 cup sugar in a bowl; make a well in center.

Add to the well the egg, vanilla and almond; add walnuts and butter and knead until smooth.

Divide dough in half; to 1 half mix in cocoa and 2 tablespoons sugar.

Wrap separately and refrigerate both halves for 30 minutes.

Roll out BOTH halves into rectangles 11X13 inches; place dark half on top of light one.

Starting at the 13 inch side, carefully roll up tightly (Like jelly roll).

Refrigerate roll for 30 minutes; PREHEAT OVEN TO 400F degrees.

Slice roll in ¼ inch thickness; place on greased cookie sheets.

Bake about 10 to 12 minutes until edges are golden.

How to Make Traditional German Recipes with VIDEO (2024)

FAQs

What is the most traditional German dish? ›

Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.

What is a traditional German meal structure? ›

The typical meals are divided in a rather copious breakfast (6 am – 8 am), lunch (12 pm – 2 pm) and dinner (6 pm – 8 pm). Breakfast usually consists of bread that can be topped with cheese, cold cuts, jam, honey, Nutella etc., if you prefer something salty.

What is the national dish of Germany? ›

Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩]) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally.

What is the number 1 food in Germany? ›

Sauerbraten. Germans love their meat dishes, and Sauerbraten (meaning 'sour' or 'pickled' roast) is one of the country's national dishes. You can make a pot roast by using many different types of meat, which you marinate in wine, vinegar, spices, herbs, and then season for up to ten days.

What are the top 3 traditional foods in Germany? ›

Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

What vegetables do Germans eat? ›

As far as vegetables go, green beans, broccoli, peas and cabbage are staples at the German dinner table. Vegetables are often boiled, stir fried or come from the oven, to keep them slightly chewy.

What is eaten with most German meals? ›

What is eaten with most German meals that is not considered a side dish? Bread. Bread can be made with or without yeast.

What is a typical German lunch? ›

The main meal of the day is das Mittagessen, or lunch. The tradition is to have a hot meal during lunch. Sauerbraten, snitzels, Frikadellen (German meatballs), potatoes (such as Kartoffelsalat), green beans, soups, and stews are frequently served for lunch.

What is Germany's Favourite vegetable? ›

The following top 3 explains how these favourites can be kept tasty longer. The tomato is the most beloved vegetable in Germany. The average German eats about 57 pounds of them each year. Nevertheless, the tomato is still wrongly used as an ingredient in many drinks, where it loses its flavour.

What is Germany's national dessert? ›

(Schwarzwälder Kirschtorte) typically consists of several layers of chocolate cake, with whipped cream and cherries between each layer.

What is a German sausage called? ›

Bratwurst (German: [ˈbʁaːtvʊʁst]) is a type of German sausage made from pork or, less commonly, beef or veal.

What foods do Germans love? ›

Germans love potatoes, along with meats such as Leberwurst and Sausages, pork and veal and for special occasions goose.

What is Germany's favorite drink? ›

Most purchased and consumed beverages in Germany 2021-2023

Mineral water is by far the most purchased and consumed beverage in Germany. Around 86 percent of the population bought it in 2023. Germans are known for their preference of fizzy drinking water.

What is the most popular meat in Germany? ›

The average annual meat consumption is 59.7 kg (132 lb) per person. The most common varieties are pork, poultry, and beef. Other varieties of meat are widely available, but are considered to be insignificant. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria.

What is the most popular meat dish in Germany? ›

The most popular dish is Spaghetti Bolognese (Meatball Spaghetti), but that is Italian. Schnitzel is very popular, especially “Jäger Schnitzel” (not liquor, it's a mushroom sauce), but origins in Austria. Sauerbraten (Beef marinated over night in an acids sauce). Goulash.

Is döner German or Turkish? ›

The sandwich is Germany's most popular street food dish (recently stealing the title from currywurst), with around 18,000 shops in the country that together sell millions of kebabs a day. You can trace German döner back to the traditional Turkish version, served sliced on a plate and accompanied by lavash bread.

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