German cuisine is hearty, flavorful, and steeped in centuries of tradition. From savory meat dishes to comforting sides and irresistible desserts, these recipes celebrate the very best of Germany’s culinary heritage. Chef John’s top 10 picks bring authentic flavors to your kitchen, balancing old-world charm with approachable cooking techniques you can master at home
Let’s start with a classic: sauerbraten, a tender pot roast marinated in vinegar, wine, and spices before being slow-cooked to perfection. This dish delivers deep, tangy flavors that pair beautifully with red cabbage or potato dumplings. Equally iconic is wiener schnitzel, a golden, crispy breaded veal or pork cutlet that’s simple yet deeply satisfying—perfect with a squeeze of lemon and a side of potato salad.
For sausage lovers, bratwurst with sauerkraut is a must. Juicy, seasoned sausages served alongside tangy, fermented cabbage make for an unbeatable combination. Another comforting favorite is kartoffelsalat, the German-style potato salad, often served warm and dressed with vinegar and mustard instead of mayonnaise, giving it a unique, zesty twist.
Bavarian specialties also shine on this list. Pretzels (Brezeln), with their distinctive dark crust and chewy texture, are a beloved snack that’s easier to make at home than you might think. Pair them with obatzda, a creamy Bavarian cheese spread made with camembert, butter, and paprika, for the ultimate beer garden experience.
No German feast would be complete without spaetzle, soft egg noodles that are versatile enough to serve as a side or a main. Toss them with butter and parsley, or layer them with cheese and onions for käsespätzle, Germany’s answer to mac and cheese.
For a hearty winter warmer, eintopf—a one-pot stew featuring vegetables, meat, and potatoes—is perfect. Its name literally means “one pot,” and it embodies the comforting simplicity of German home cooking. Another cold-weather favorite is rotkohl, a sweet-and-sour braised red cabbage side dish that complements roast meats beautifully.
And, of course, dessert is where German baking truly shines. Black Forest cake (Schwarzwälder Kirschtorte) is the crown jewel: layers of chocolate sponge soaked with cherry brandy, filled with whipped cream and cherries, and topped with chocolate shavings. It’s indulgent, elegant, and absolutely unforgettable.
These 10 German recipes reflect the warmth, richness, and comfort that define the country’s cuisine. They’re dishes meant to be shared with family and friends, accompanied by laughter, conversation, and maybe a stein of your favorite beer. Chef John’s approachable style ensures you can bring these flavors into your home kitchen, whether you’re cooking a special holiday meal or simply craving something hearty and satisfying.
From crispy schnitzel to tender sauerbraten, from chewy pretzels to decadent Black Forest cake, this collection captures the essence of Germany’s culinary soul. Try one—or all—and experience why these recipes have stood the test of time.
Chef John’s Beef Rouladen
“For something that looks and tastes as impressive as this beef rouladen, it’s actually one of the simplest stuffed meat recipes I know,” says Chef John. “You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work.”
Kartoffelklöße
“These soft, comforting potato dumplings are drizzled in browned butter and topped with, sorry, not bacon, but something even better!” says Chef John. “For best results, roast, don’t boil, the potatoes so they’re nice and dry. Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and red cabbage.”
Beef Short Ribs Sauerbraten
Chef John’s sauerbraten features short ribs marinated in apple cider, a little red wine vinegar, and juniper berries. “The 24-hour marinade in this classic German dish, Sauerbraten, ensures succulent short ribs have that signature tanginess,” says Chef John. “Gingersnaps give the sauce a beautiful texture and add a sweet spiciness.”
Chef John’s Braised Red Cabbage
The salty, sour, and sweet flavors of red cabbage braised in wine and simple seasonings go great with rouladen, sauerbraten, grilled sausages, and other meaty main dishes. “There are so many ways to tweak this recipe,” says Chef John. “Raisins, currants, shallots, onions, leeks, apples, and pears are just a few things that rock in this recipe.”
Grilled German Potato Salad
Tender grilled potatoes combine with a sweet, tangy bacon dressing featuring onions and vinegar. “The usually undercooked potatoes and lack of mayo characteristic of German potato salad have usually hindered my appreciation for this dish,” says Chef John. “So in my version, the potatoes are grilled over some smoky coals until tender. Best enjoyed warm or room temp.”
German Tater Tot Potato Salad
No surprise, this recipe is not a traditional German recipe. “While this recipe may upset a few Germans, it’s a risk I’m willing to take,” says Chef John. “Tossed with a warm bacon dressing and made easy with crispy, crunchy, frozen potato nuggets, this take on a German potato salad makes an already easy recipe even easier. If you’re a fan of Tater Tots, you’ll find this salad to be spectacular in taste, texture, and appearance. Plus, there’s no peeling, slicing, or boiling necessary!”
Chef John’s Summer Sausage
This is an easy, much faster, shortcut version of traditional summer sausage, which traditionally is made and cured in the winter so that it’s ready to enjoy during the summer. “Despite only taking a few days, this comes really close to everybody’s favorite gift-basket sausage and makes a great centerpiece to any charcuterie board,” says Chef John.
