Curious about German Food?
Well, you've come to the right place.
We're the #1 online merchant for German food, gifts, deli items, and groceries here in the USA.
By Inga Bowyer, President, GermanDeli.com
Say the word "bratwurst" to an American and most picture a chubby
sausage done to perfection on the grill. But add the word "Nuernberger"
in front of the word "bratwurst and most Americans get a puzzled look.
Germans or American who lived in Germany, however, get a gleam of sheer
delight in their eyes and demand to know, Where?!
German law dictates that to carry a food label marked "Nuernberger
Bratwurst" in Germany the bratwurst can't exceed a certain size
(slightly larger than a breakfast sausage), must be made using a certain
age-old recipe, and must be produced within the city limits of
Nuernberg, Germany. No variations are tolerated in Germany.
After all, there's a legend surrounding why these delectable sausages
must look and taste as they do. The legend includes dungeons,
keyholes, a medieval city, and faithful friends and loved-ones To
check out these authentic German bratwurst and to read more about the
legend, please click
European and German cheeses are sought-after for their outstanding quality
and versatility. From the most firm to soft and softest and creamiest, these
cheeses highlight an elaborate dinner or a humble supper.
from mild and buttery to bold and pungent. There are texture choices for
your every preference, from firm to spreadable and everything in-between.
As a savory appetizer or as a sweet dessert, you’ll find a cheese to match
Click here to browse our cheese selection.
German Baked Apples using an "Apfelbräter"
Germans welcome autumn with many fine traditions, not the least of
which is baking apples in a special ceramic baker called an “Apfelbräter”.
It’s the perfect way to cook the apples so that all the delicious flavors
from the apples along with the fillings you add can be captured within the
When there is a little nip in the air in fall or winter and even through
the springtime, it’s so easy to fill your house with the smell of apples
baking and topped off by the aroma of fillings that can include combinations
of cinnamon, sugar, raisins, marzipan, chocolate, hazelnut spread, butter,
vanilla, any variety of nuts, and/or your favorite apple brandy.
The possibilities are truly endless, but the results are all the same: a
delicious treat that takes full advantage of the apple harvest.
recipes and more information click here.
German families celebrate the sunshiny days of June with a vast array of
cool food options. Summer salads are king on every German table.
Thinly-sliced cucumbers are tossed in dressings made of oil, vinegar,
dill, and spices for a savory salad that is often enhanced with sour
cream or yogurt for extra tang.
Cold cuts, like German ring bologna, are often used to make salads that
are protein-rich and require absolutely no cooking. Folks in the
Northern half of Germany tend to favor mayonnaise-based salads and
Germans closer to Bavaria, where temperatures are typically warmer, lean
a bit more toward salads that get their zip from vinegar.
Try this hot weather German favorite: Spread a slice of hearty
German rye bread with a little butter. Add freshly-sliced
tomatoes. Sprinkled with diced onions and garnished with chopped
chives. Add salt and pepper to taste. Your kitchen stays cool and
your stomach will love you.
Traditional Wiener-Schnitzel (Wienerschnitzel) is a thin cutlet of veal
coated in flour, egg, and breading, which is then sauteed in oil and
butter until crispy. However, Germans and Europeans discovered, a
long time ago, the joy of occasionally substituting veal with other cuts
of meat like pork, poultry (chicken or turkey breast) and even game
In Austria the term "Wienerschnitzel" is protected by law and specifies
"veal" as the meat to be used. So when you use any other meat for
this dish it is proper to refer to it as "Vienna-style pork (chicken,
venison, etc.) schnitzel". On a menu in Europe you might find it
listed as: "Schweineschnitzel (Huenerschnitzel, Rehschnitzel, etc) nach
A squirt of fresh lemon can enhance a Wiener-Schnitzel or any type of
breaded schnitzel, but also try topping the Schnitzel different ways.
For Jaegerschnitzel add a rich "hunter's sauce" with mushrooms.
For Rahmschnitzel use a luscious cream sauce. Add a sunny-side up
egg to create Schnitzel a la Holstein.
Any conversation about German cuisine is likely to include praise for
“Sauerkraut” as a side dish to compliment many classic German meals.
Savory sauerkraut is a perfect counterbalance to the richness of
pork roasts, beef pot roasts, sausages, or game meats.
Sauerkraut is basically fermented white cabbage, using centuries-old
techniques for preserving cabbage.
Shredded cabbage is layered with salt with pressure applied to
release the juices. For the
popular German “wine sauerkraut” white wine is added during
fermentation, adding another depth of flavor and making the sauerkraut
mellow and savory.
While sauerkraut can be eaten straight from the can or jar (cold or
hot), most Germans prefer to take the sauerkraut to another level.
Slow cooking with one or more of
the following can greatly enhance the flavor sauerkraut: Bacon bits
rendered until crispy, chopped onions sautéed in bacon grease or oil, a
bay leaf or two, a few juniper berries, ground black pepper, and/or
caraway seeds. It’s important to
note that while cooking the sauerkraut must not be allowed to dry out or
scorch. Add water, white wine,
or broth as needed to retain moisture.
Succulent pork, kept moist and flavorful in a cushion of thick, crispy pork
skin. There’s no doubt that this classic dish has been around since humans
first discovered the fine art of roasting. In Germany, you will often see
Schweinehaxen roasting in giant rotisseries at the fairgrounds or in
restaurants. However, it’s also an easy dish to prepare at home.
A pork shank, placed into a roasting pan (large-side down) and roasted
in an oven at 350°F for four hours is all it takes. We recommend adding
at least a half inch of water or beer to the bottom of the pan. The liquid
catches the fat that renders from the shank during cooking, and can be
later used to create a rich sauce, if you wish.
So, how will you know when your Schweinehaxe is ready to serve? 1) The skin
will be hard and deep brown. 2) The meat will have pulled away from the bone.
3) Your house will smell amazing. 4) About four hours will have passed since
you put it into your oven. 5) A meat thermometer inserted into the thickest
part of the shank will register at least 160°F. One shank can serve between
one and 3 people, depending on the size of the shank and the appetite of the
Click for more info
German Gingerbread (Lebkuchen)
No Christmas (Weihnachten) season in Germany is complete without these
aromatic cookie specialties made with exotic spices like ginger, cloves,
nutmeg, cinnamon, pepper, etc. These spices are combined with varying degrees
of sugar, or honey, or molasses, as well as citrus, dried fruits and a variety
of nuts. Sometimes crispy or chewy, often soft and delicate, these cookies can
be covered in a sugar or chocolate glaze, or left plain. They are sometimes
decorated with fruits and nuts.
Germans have honed the art of Gingerbread-baking to a fine art. Soft cookie
batters are often placed on edible wafers, not unlike Communion wafers to help
keep the cookie from falling apart during baking.
“Lebkuchen” literally means “life cake” and variations are often unique to
certain towns or regions in Germany. And every town offers versions of the
classic German Gingerbread house, so beautifully described in the German
fairytale of “Hansel and Gretel”.
At festivals in Germany, regardless of the time of year, vendors sell giant
heart-shaped versions of a crispy Lebkuchen, each one hand-decorated in fancy
icing piped onto the cookie to convey messages of endearment or seasonal
sentiments. Fest-goers wear them on ribbons tied around their necks.
here to see examples of German Gingerbread enjoyed during the Christmas
German Cold-smoked Hams (Schinken)
Famous for their irresistible smoky flavor and rich, burgundy color, no
discussion about “German food” is complete without a tribute to “Schinken”
with varieties that include Black Forest, Westphalian, or Speck hams.
Sliced into paper-thin layers, diced into small cubes, or finely minced
Germans prize these cold-cured hams for breakfast, brunch, lunch, dinner
and even the cocktail hour. The serving options are many and varied but
are almost always quick and easy with minimal need for heat. This makes
Schinken, often called Rohschinken, an especially great choice for
hot-weather months. But that’s not to say a slice of rustic farmer’s
bread (Bauernbrot) topped with thin ribbons of Schinken isn’t a welcome
delight next to a bowl of hearty soup in the winter.
As quick and easy as using Schinken can be, the process for perfecting
the flavors and textures can be months in the making. You start with the
finest stock, bred naturally without hormones or antibiotics. The meat
is trimmed and hand-seasoned according to the flavors desired in the
finished product. The aging process “ripens” the meat and is a vital
step ahead of the laborious smoking process, which is done at cold
temperatures around 45°F using selected pinewoods native to the region.
Aging, curing, smoking, and drying are parts of a process that can take
many weeks, but you don’t get the rich colors and flavors into these
hams with shortcuts, so no shortcuts are taken. Click
for more info
Mowl-tah-shen) and literally translated as “mouth-pocket” is essentially
a flavorful pocket of noodle dough holding a yummy filling.
Fillings can vary, but the most popular filling is a mixture of
tender, seasoned pork combined with vegetables like spinach and onions.
Some people call this specialty a “German ravioli” because its shape is
almost always rectangular, but unlike a typical ravioli, a Maultaschen
is most often served in a vegetable or beef broth.
Another popular serving option is to slice Maultaschen into
strips and sauté them in butter until they are lightly browned.
Toppings of grilled onions, sautéed mushrooms, delicate sauces,
or melted cheese are optional. Marinating cooked Maultaschen in oil and
vinegar and serving them cold on top of a summer salad is yet another
delicious serving option.
The region of Schwabia in Germany, which includes the city of Stuttgart,
is home to Maultaschen.
References can be traced back to the 15th century.
As a popular legend hints, monks from the Maulbronn Monastery
used the noodle pocket to “hide” meat-fillings during Holy Days when
meat was off limits to the monks.
Legend or not, we are happy to introduce them to America.
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