Cuisine
German recipes
German recipes capture the hearty, comforting flavours that have sustained families across generations, from Bavaria to the Baltic coast. These are the dishes cooks turn to when the weather turns cold, when Sunday lunch calls for something satisfying, or when simple ingredients need transforming into memorable meals. You'll find classics like Schweinshaxe with its crackling skin, tender Sauerkraut mit Kasseler served alongside buttery Kartoffelpüree, and straightforward sheet-pan suppers pairing sausages with potatoes and mustard. Every recipe here comes from real family kitchens, where traditional methods meet the practical wisdom of home cooks who've made these dishes countless times.
3 recipes preserved by Recipe Filer cooks. Free to read, free to share.
German cooking questions
What's the best way to make sauerkraut less sour?
Rinse tinned or jarred sauerkraut under cold water and drain thoroughly to reduce sourness. Alternatively, add a grated apple, carrot, or pinch of sugar whilst cooking to balance the acidity. Cooking sauerkraut gently with onions and a splash of white wine also mellows the flavour beautifully.
Can I make German pork knuckle ahead of time?
Yes, roast the pork knuckle fully, then cool and refrigerate for up to two days. Reheat in a 180°C oven for 30-40 minutes until the skin crisps up again. You can also freeze the cooked knuckle for up to three months and reheat from frozen, adding extra time.
What potatoes work best for German recipes?
Floury potatoes like Maris Piper or King Edward are ideal for Kartoffelpüree (mashed potatoes) and dumplings as they create a fluffy texture. For roasting alongside sausages or as Bratkartoffeln (fried potatoes), waxy varieties like Charlotte hold their shape better and develop lovely golden edges.
