German Cuisine: Classic Dishes and Regional Specialties

Key Highlights

• German food is more than just sausages or pretzels. There is a lot of hearty and warm food to enjoy.

• Try traditional German dishes like Bratwurst, Sauerbraten, and Schnitzel. People love these dishes all over the country.

• You can also find different regional dishes. For example, Bavaria has Weisswurst, and Northern Germany is known for marinated herring.

• German dishes mix savoury meats with tasty sides like Sauerkraut and good breads.

• Make sure to leave some space for dessert. You can have Black Forest cake or Lebkuchen, which are old favourites.

• Many German recipes are easy. Beginners can make these at home.

Introduction

Welcome to the tasty world of German food. People used to say it was just heavy and simple, but now it has changed. German food mixes old cooking styles with fresh ideas. You will find lots of stews, many dishes with pork, rich sauces, and plenty of veggies that change with the season. The north and south of Germany are not the same when it comes to food. It always gives you something new, from a well-known dish to a different way of making it.

german food, regional differences, culinary traditions

Classic Dishes and Regional Specialties of German Cuisine

German food is well known for being filling and tasty. It is a great choice when the weather is cold. People in the country have used ways like pickling and curing to save food for many years. This led to german traditional food like Sauerbraten and Matjes. You will find these german dishes as the main course at big events and on special occasions. They have a lot of great taste and are enjoyed by many.

In Germany, it is not just about the main course, there are sweet treats too. People here love baking, and their cakes and breads are famous, just like those savoury meals. No matter what you like to eat, you will find something good in german food. Now, let’s look at some comforting german dishes and desserts you have to try if you want to enjoy the country’s best foods.

1. Bratwurst – Traditional German Sausage

When you think about german food, Bratwurst is probably what comes to mind first. This pork sausage is found in every region of germany and there are many ways people in the country make it, with different spices or ways to cook it. You can grill it, fry it in a pan, or cook it slowly in beer. That shows how Bratwurst can fit into many dishes.

People often eat Bratwurst with sauerkraut, some potato salad, and a bit of mustard. It is a good main meal of the day. Even though it is simple, this pork sausage packs a lot of taste and gives that feeling of german comfort food.

If you compare german food to other european dishes, you see people really love meat, mostly pork. Paired with a cold pale lager, a juicy Bratwurst turns into a classic combo. This is enjoyed in beer gardens and homes all over the country.

2. Sauerbraten – Marinated Pot Roast

Sauerbraten means “sour roast” and is one of the most loved german dishes. It shows just how much the country enjoys slow-cooked meat. People often make this pot roast with beef, but some might use venison or even horse meat. The main thing that gives it a special taste is letting it sit in a marinade for a long time.

You keep the meat in a mix of red wine, vinegar, water, and spices for a few days. The spices often used are bay leaves, cloves, and juniper berries. This step helps the meat be soft and lets it soak in a tangy and rich taste.

When you finish marinating, you cook the roast slowly for hours so it gets very tender. Most times, it comes with a gravy made from the same marinade, and it’s served with potato dumplings or red cabbage. Sauerbraten is real comfort food, and many people enjoy it most on cold days.

3. Schnitzel – Breaded Meat Cutlet

Schnitzel is a big favourite in German and Austrian cooking. The dish is simple and tastes great. Schnitzel is a breaded cutlet of meat. In Wiener Schnitzel, the meat is veal. Many german recipes also use pork or chicken instead.

To make it, you need to pound the meat so it is very thin. Then, you coat it with flour, egg, and breadcrumbs.

Next, you fry the cutlet in a pan. It gets golden brown and nice and crispy on the outside, but stays soft and juicy inside. Schnitzel is a well-loved main dish. People of all ages enjoy it.

Schnitzel usually comes with a lemon wedge. You squeeze this over the top for a bit of fresh taste. A lot of people eat Schnitzel with french fries. Some choose potato salad or a green salad as their side. If you want to try german cooking for the first time, Schnitzel is a good dish to start with.

4. Pretzel (Brezel) – Iconic German Bread

The German pretzel, also called Brezel, is a well-known german bread. You can spot it by its twisted knot shape and deep brown, chewy crust. It starts with a simple yeast dough. What makes the taste and colour stand out is dipping the dough in a lye solution right before baking. This is the step that gives pretzels their special flavour and feel.

Many people eat pretzels as a snack, often with some mustard. You can also have them as part of a main dish. The pretzel is a classic in Bavarian beer gardens, where people enjoy them with cold wheat beer. They are part of special occasions and festivals, loved by many.

Making pretzels at home is something you might want to try. The steps are:

• Make a simple yeast dough and let it rise.

• Shape the dough so it looks like a twisted pretzel.

• Dip the dough quickly in a baking soda water bath, which is a safe choice instead of lye, then bake it until it turns golden brown.

5. Sauerkraut – Fermented Cabbage Side

No talk about german traditional food can leave out sauerkraut. This classic side dish is made from cabbage that is cut very fine, then left to ferment. That is how it gets the sour and tangy taste. It is a big part of the story of how people in Germany have saved food over many years.

You can use different types of cabbage to make sauerkraut. The way to make it is easy. You get cabbage, put some salt on it, and let it sit so it can ferment. There are also many ways to make it taste even better. Some people cook sauerkraut with things like onions, bacon, apples, bay leaves, juniper berries, or caraway seeds.

Sauerkraut is a good match for many german dishes. It is best with pork knuckle, sausages, or roasted meat. The sharp taste of the side dish goes well with the heavy flavor of the meat. This makes the meal taste just right.

6. Kartoffelsalat – German Potato Salad

German potato salad, known as Kartoffelsalat, is not the same as the creamy, mayonnaise potato salads you may see. There are many ways to make it, but there are mainly two kinds. One is from southern Germany and uses a vinegar dressing. The other is from the north and is usually creamy.

The southern German potato salad is most often served warm. You take boiled potatoes and mix them with a dressing made with vinegar, broth, oil, and mustard. People often add onions and bacon for more flavour. This potato salad is a top pick to eat with Schnitzel or Bratwurst.

If you want to start with German cooking, try making a German potato salad first. It is simple and you will feel good making it.

• Boil some waxy potatoes until they are soft, peel them, then slice them up.

• Make a dressing from vinegar, broth, and other seasonings.

• Mix the warm potatoes with the dressing and serve.

7. Königsberger Klopse – Prussian Meatballs in Creamy Sauce

Königsberger Klopse are tasty meatballs that first came from the city of Königsberg, in old Prussia. They are not like the meatballs you usually find. People make them with ground veal, or a mix of beef and pork. They also add anchovies or salted herring, which give the meatballs a strong and salty taste.

The meatballs are cooked in a hot broth with things like bay leaves and juniper berries for extra taste. When the meatballs are ready, they go into a thick, creamy sauce. The sauce is made from the broth used to cook the meatballs, along with cream, egg yolks, and a bit of lemon juice. Capers go into the sauce too, so you get a bright and sharp flavour.

This old-time German comfort food is often eaten with boiled potatoes or rice. Some german recipes for Königsberger Klopse have been in families for years. People across Germany love this dish and keep making it.

8. Currywurst – Sausage with Spicy Ketchup Sauce

If you want a taste of modern German street food, try Currywurst. This popular dish comes from Berlin, right after World War II. Now, people all over Germany love it. The idea is simple. You take a pork sausage that is steamed first, then fried. After that, it gets sliced and covered in a special sauce.

The sauce is the main part people talk about. It has a ketchup base and lots of curry powder, plus other spices. Because of this, you get a sweet, tangy, and a bit of a spicy taste. Usually, people eat the sausage as a main dish along with French fries.

If you are new to German food, Currywurst is a great popular dish to start with.

• It puts together the comfort you get from sausage and French fries and adds a new German food flavour.

• This is a meal that is quick to get, not expensive, but very filling and nice.

• You will see it at many snack stands, called Imbissbuden, all over Germany.

9. Spätzle – Swabian Egg Noodles

Spätzle are soft egg noodles that come from Swabian food in the southwest part of Germany. The name means “little sparrows.” These noodles have an uneven shape because the dough is soft and simple. You just need flour, eggs, and water or milk for the batter. This dough does not get rolled or shaped, like Italian pasta. Instead, it gets pressed or scraped right into hot salted water.

You can eat these soft egg noodles in many ways. One popular dish is called Käsespätzle. In this meal, you layer the noodles with grated cheese, often Emmental, then put crunchy fried onions on top. This meal is a German take on mac and cheese, and it is loved by many.

Spätzle is also a great side dish to serve with meats, especially dishes with a lot of gravy like Sauerbraten or roasted meats. If you want to try some German cooking at home, making Spätzle is not hard. You just need a special tool called a Spätzle press, but you can also use a regular colander to help make the noodles.

10. Eisbein – Pork Knuckle with Sauerkraut

Eisbein means “ice leg.” It is a well-known dish in traditional German cuisine. People especially like it in Berlin and the northern parts of the country. The meal is made of a pork knuckle that is cured and then simmered for a long time. The curing helps give the meat a strong taste. It gets very soft, so the meat falls right off the bone.

This is not the same as the roasted pork knuckle, or Schweinshaxe, found in the south. Eisbein is boiled or steamed, and that is why the meat is so juicy. It is the main meal of the day and is best when you want something warm which makes you feel full.

People usually have Eisbein with its classic sides to help even out the rich taste.

• Sauerkraut goes well with it, as the sourness is good with the fatty pork.

• You can also add peeled, boiled potatoes or some puréed peas.

• Dipping the pork knuckle into strong mustard is a must.

11. Maultaschen – Swabian Stuffed Pasta

Maultaschen are a special kind of german food from the Swabian region of Germany. Some people call them German ravioli, but they are much bigger than the Italian ones. The size makes them stand out. They are a great example of german traditional food and are known for being hearty and filling.

The main filling for this pasta has minced smoked meat, spinach, breadcrumbs, onions, and many herbs and spices like parsley and nutmeg. The way these are mixed together gives Maultaschen a deep and tasty flavour inside the pasta.

People from the region of Germany serve Maultaschen in different ways. You can have them in a clear soup, pan-fried with onions and eggs, or with some butter and chives on top. If you want to try something new from german food, Maultaschen are a good start. They are warm, rich in taste, and show what Swabian food is all about.

12. Rotkohl – Braised Red Cabbage

Rotkohl, or braised red cabbage, is a well-known side dish in German cooking. The bright colour and sweet-and-sour taste of the red cabbage go well with many main course meats. People usually eat it with dishes like roasted meats, pork knuckle, or game.

To make this red cabbage side dish, you slowly cook shredded cabbage with apples, onions, and a bit of vinegar or red wine. The flavours come together even more when you add spices like cloves, bay leaves, and juniper berries. To help even out the sour taste, people use some sugar or apple sauce.

This side dish is a favourite in many German homes. It’s often there for Sunday dinners or holiday get-togethers. When you serve Rotkohl with a hearty main course and potato dumplings, it makes a good, classic German meal.

13. Schwarzwälder Kirschtorte – Black Forest Cake

Schwarzwälder Kirschtorte, or Black Forest Cake, is one of the most well-known desserts in Germany. The black forest cake stands out with layers of chocolate cake, whipped cream, and sour cherries. If you love sweet treats, this is a must-try.

To make a real black forest cake, you need Kirschwasser. This is a clear cherry brandy. It goes into the cake layers and whipped cream to give that classic flavour and a little bit of a boozy kick. After putting it together, people cover the cake with more cream, chocolate shavings, and fresh cherries.

This cake is one of those desserts many people in Germany enjoy. Folks pick it, especially for birthdays and special occasions.

• It mixes rich chocolate, smooth cream, and tangy cherries so well.

• The cake gets its name from the Black Forest area in the southwest of Germany.

• Using Kirschwasser is a must to get the real taste.

14. Lebkuchen – German Gingerbread

Lebkuchen is a well-known German gingerbread that many people enjoy during the holiday season. This treat is sweetened with honey. It can be soft and chewy or hard and crisp, so you get different kinds. People mix cinnamon, cloves, ginger, and cardamom into the dough to give it a strong festive scent and taste.

There is a version with yeast dough, but the best-known type is called Nürnberger Lebkuchen. It uses a richer dough that has nuts and candied citrus peel. There is only a little flour in it. These cakes or cookies are baked on a thin wafer base called an Oblate. You may see them topped with a sugar glaze or covered in chocolate.

At christmas markets in Germany, you will find Lebkuchen in many shapes and sizes. They often have pretty designs on them or are packed in fancy tins. That is why a lot of people like to give them as gifts. If you want a festive treat, you should try this gingerbread. It is a big part of what makes Christmas in Germany so special.

15. Weißwurst – Bavarian White Sausage

Weißwurst, also called white sausage, is a special type of Bavarian food from southern Germany. People make it using a mix of minced veal and pork back bacon. They add parsley, lemon, mace, onions, and cardamom to give it more taste. It has a mild flavour and a soft texture, which makes it different from other types of German sausage.

Most people eat Weißwurst as a snack or a small meal before noon. There is a saying in Bavaria that these sausages should not hear the church bells at noon. The sausage is not grilled or fried. It is gently warmed up in hot, salted water.

If you are new to German food, trying Weißwurst for the first time feels special.

• It is served in a bowl with its cooking water to help keep it hot.

• People eat it with sweet Bavarian mustard and a soft pretzel (Brezn).

• Many enjoy a pale lager or a wheat beer with their sausage because this is the usual drink in southern Germany.

16. Rote Grütze – Red Berry Dessert

Rote Grütze is a simple red berry dessert. It is loved by many people in northern Germany and Scandinavia. The name means “red groats.” This dish is like a pudding made with red summer fruits. You can use cherries, raspberries, strawberries, and redcurrants.

The fruit is cooked along with some sugar. A bit of cornstarch or potato starch is mixed in, so it gets thick and glossy. It looks a lot like a fruit compote. The sweet and tart berries come together to make something cool and fresh. It is great for warm days.

People in northern Germany do not usually eat Rote Grütze by itself. You will often get it with a big spoonful of vanilla sauce, a scoop of ice cream, or a bit of cream on top. You can serve it hot or cold. It is a lighter German dessert and a very nice way to enjoy those summer berries.

17. Berliner – Jam-Filled Doughnuts

Berliner Pfannkuchen, which people often call Berliner, are tasty jam-filled doughnuts from Germany. They are made with a sweet yeast dough. These treats are deep-fried until they turn golden and get fluffy. Unlike many American doughnuts, they do not have a hole in the middle. This makes them easy to fill.

After they are fried, people fill the doughnuts with fruit jam. Most of the time the jam is either raspberry or strawberry. The top gets a dusting of icing sugar or a coating of sugar glaze. You can find them in bakeries any time of year. But they are the most popular on New Year’s Eve and at Carnival. These are both special occasions in Germany.

If you want to try german food for the first time, Berliners are a good choice.

• They have a sweet, soft texture that most people like.

• People often eat them on special occasions, like on Christmas Eve.

• While jam filling is the most common, you can find modern recipes with chocolate or vanilla cream, too.

18. Flammkuchen – German-Style Flatbread

Flammkuchen, which people also call Tarte Flambée in French, comes from the Alsace region of Germany. This area sits next to France. The dish is a flatbread that has a very thin, crispy crust, almost like a cracker. The name means “flame cake” because people used to bake it in wood-fired ovens at very high heat.

The dough is made thin and flat. Then, it is covered with sour cream or crème fraîche, thin onion slices, and small pieces of bacon (Speck). After that, you bake it fast so the sides get crispy and a little bit burnt.

Flammkuchen makes a good light meal or a starter. Many people like to eat it with cold white wine from the region of Germany. This dish is a smart pick for people new to making food. The steps are easy, and you only need a baking sheet to get started.

19. Matjesfilet – Marinated Herring

Matjesfilet is a popular dish in Northern Germany, close to the North Sea and Baltic Sea. It is a type of marinated herring that many people enjoy with german food. To make this dish, people take young herring and cure it in a light salt brine. This process helps to make the fish soft and gives it a mild, smooth taste.

This herring is not as strong as Bismarck herring, which is known for being more sour from the pickling. Matjes is valued because it is so soft and easy to eat. There are different ways to serve it. One classic way is “Matjes nach Hausfrauenart,” which means housewife-style matjes. In this dish, the fish goes in a creamy sauce with pieces of onion, apple, and pickles.

If you want to try Matjesfilet, it’s a good way to get to know food from northern germany and the baltic sea area. People often put it on the plate with plain boiled potatoes and green beans or use it to make a Fischbrötchen, which is a fish sandwich in a bread roll. This dish is simple but shows the kind of food you will find from this coastal part of Germany.

20. Grünkohl mit Pinkel – Kale with Sausage

Grünkohl mit Pinkel is a hearty winter dish beloved in Northern Germany, particularly in regions like Lower Saxony and Bremen. The dish consists of slow-cooked kale (Grünkohl) served with a specific type of smoked sausage called Pinkel, which is made from pork, bacon, oats or barley, and spices.

The kale is typically stewed for hours with onions, bacon, and broth until it is very tender. The Pinkel sausage, along with other sausages like Kassler (smoked pork), is then added and heated through in the kale. The fats and flavours from the sausages infuse the kale, creating a rich and deeply savoury meal.

This dish shows how cuisine varies across the regions of Germany. While Grünkohl is popular across the north, the accompanying sausages can differ.

Region	Sausage Variation	Typical Accompaniments
Bremen / Lower Saxony	Pinkel (oat-based sausage)	Boiled or pan-fried potatoes
Hamburg	Kassler, Kochwurst	Caramelized potatoes
Schleswig-Holstein	Mettwurst (pork sausage)	Sweet potatoes

Regional Flavours in German Cuisine

Germany has 16 states. Each one is known for its own food and ways of cooking. This leads to some clear regional differences in the german food you see. The food found in the south is not the same as in the north. Every region of germany uses local things and ideas from history to make special regional dishes.

In Bavaria, you’ll find people enjoy beer and pretzels. In the southwest, many meals have a French touch. The food scene in Germany is shaped by the area you are in, and the past plays a big part too. In the next sections, we will talk more about these unique tastes from different places.

Bavarian Specialties: Weisswurst, Brezen, and Beer Traditions

Bavaria is in southern Germany and it has one of the country’s most famous food cultures. The food here goes hand-in-hand with the world’s love for Bavarian beer. Bavarian food is filling and makes you feel good. It is best enjoyed in a busy beer hall or out in a sunny beer garden. Many dishes from this area are ones people in other places think of when they hear about Germany.

One of the top Bavarian foods is Weisswurst. This is a gentle white sausage that people eat for breakfast or in the morning. It almost always comes with a soft pretzel, called a Brezen, and some sweet Bavarian mustard.

These three things show what Bavarian food is all about.

• The mild Weisswurst stands out as a treasure for the region.

• The chewy Brezen works well for picking up sweet mustard.

• People like to drink a cool glass of local wheat beer (Weissbier) with this meal.

Swabian Favourites: Spätzle and Maultaschen

The Swabian area in southwest Germany is well-known for its tasty and different pasta meals. Swabian food is about being smart and warm, and you see that many of the recipes are made when people want simple things to last longer. Spätzle and Maultaschen are two famous foods from this region.

Spätzle are soft egg noodles and are very handy in the kitchen. They may be the main course, like in Käsespätzle where you get noodles with cheese. They are also great next to roasted meats because they soak up all the gravy. Their bumpy shape is a sign of german cooking in this part of the country.

Maultaschen are big stuffed pasta pockets and are another Swabian favourite. You find meat, bread, and spinach all inside, so it is a full meal on its own. You can eat them in broth or fry them in a pan with onions. Spätzle and Maultaschen are both classic Swabian dishes and great comfort food.

Northern German Tastes: Fischbrötchen and Labskaus

The food in northern Germany is shaped by the North Sea and Baltic Sea. Fish and seafood are a big part of what people eat here. You will find more fish and seafood in this area than in other parts of the country. The food, from street snacks to big sailor meals, has its own special taste.

One well-known northern snack is the Fischbrötchen. This is a simple fish sandwich. It’s made with a crusty bread roll and fish, like pickled herring (Bismarckhering) or Matjes. People often add raw onions, pickles, and remoulade sauce.

Labskaus is another dish from northern Germany. In the past, sailors ate this as a filling meal. It has corned beef, mashed potatoes, and onions all mixed together. People usually serve it with a fried egg, pickled beetroot, and a gherkin. Labskaus might not look very usual, but it is a tasty and strong meal that comes from the region’s past by the sea.

Rhineland Dishes: Himmel und Erde and Sauerbraten

The Rhineland area in western Germany is known for the food that comes from there. The dishes are filling and special in their own way. One of the most loved and nicely named foods is Himmel und Erde. This means “Heaven and Earth.” The dish mixes potatoes (the “earth”) made into mashed potatoes and apples (the “heaven”) as apple sauce.

This tasty mix of sweet and salty is usually given with black pudding sausage (Blutwurst) cooked in a pan. The sausage is rich, the apples add a tart taste, and the potatoes are soft and creamy. Put together, they make a dish many people in the Rhineland grew up eating at home.

Sauerbraten is also popular in the Rhineland. There is a special way people make it there. The dish is still a marinated pot roast but has a bit more sweetness. In the Rhineland, people often put raisins and gingerbread cookies into the red wine marinade and the sauce. This gives it a taste that sets it apart from what you might get in other places.

German Food Culture and Eating Habits

German food culture is all about big meals and eating together. The way people live now has changed some things, but the main habits have stayed the same. In the past, lunch was the main meal of the day and it was a hot, filling dish. Dinner was lighter and usually cool, with bread, cheese, and cold meats.

These days, many Germans eat their biggest hot meal at night. But people still enjoy coffee and cake in the afternoon. Food is important for special occasions, and german traditional food is always made for different seasons and holidays.

Structure of a Typical German Meal

The way people eat in Germany can change, but lunch is usually the main meal of the day. This main meal of the day is hot and has protein, a starchy side dish, and some vegetables. Dinner is often lighter. This evening meal is called “Abendbrot,” which means evening bread.

For a traditional warm main course, meat or fish is most often what you get. Along with your main course, you mostly have a filling side dish. These side dish options are potatoes, dumplings, or noodles like Spätzle. There is also a vegetable side dish like beans or cabbage to round out the meal.

Now, even though this meal pattern is traditional, a lot of people in Germany today eat their main hot meal at night because of busy days.

• Breakfast (Frühstück): People usually have bread rolls with butter, jam, cheese, or cold cuts.

• Lunch (Mittagessen): This used to be the main hot meal of the day.

• Dinner (Abendbrot): This is a lighter meal, and there could be bread, cheese, sausages, and salads.

Popular Foods at German Festivals and Celebrations

Festivals and special occasions in Germany are always filled with good festival food. Each event has its own tasty dishes that people wait for every year. This goes for big celebrations like Oktoberfest, wine festivals, and more.

Christmas markets, called Weihnachtsmärkte, are very well-known for the food. When you walk around the different stalls, you will smell grilled sausages, roasted chestnuts, and sweet snacks like Lebkuchen, which is gingerbread, and Stollen, which is fruit bread. A hot mug of Glühwein, or mulled wine, is what you need to stay warm at this time of year.

Other fun events also have their own special foods.

• Oktoberfest: Known for giant pretzels, roasted chicken (Hendl), and pork knuckle.

• Wine Festivals: Often have Zwiebelkuchen, an onion cake, and Federweisser, which is young wine that is still fermenting.

• Carnival: People enjoy sweet treats like Berliner doughnuts.

These foods help make festivals and special occasions in Germany fun for everyone, especially at the christmas markets.

Conclusion

German food has many flavours, old ways, and dishes from different parts of the country. These foods show the mixed culture of the country. You may find well-known foods like bratwurst and schnitzel. There are sweet treats too, like Black Forest cake and lebkuchen. There is something in German cooking that can please everyone.

When you try the food, you enjoy not just the taste, but also the story and care from the past that went into making each dish. As you start to learn more, you might want to make classic recipes at home. Or you could go to real German restaurants close to you.

If you are ready to know more about German cooking, you can get in touch with our experts. You can ask for a free talk, and we will help you begin your tasty trip!

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Frequently Asked Questions

What are staple ingredients commonly used in German recipes?

Key foods used in german recipes are pork, potatoes, and cabbage. Onions, mustard, and vinegar give a lot of the taste. Chefs like to use spices like caraway, bay leaves, and juniper berries in foods that are salty. When it comes to baking and making sauces, people use sour cream a lot. Rye bread is also a big thing that many love to eat in Germany.

How does German cuisine differ across regions?

German food is quite different in each area. In southern Germany, you will find a lot of dumplings, wheat beer, and roasted meats. In northern Germany, people eat more fish and herring. This is because of the coastal regions. The west has some French touch to the food. The east shares many culinary traditions with central Europe. All these things make it a diverse place for food.

Are there easy German dishes for beginners to cook at home?

Yes, you can find many easy German recipes to try at home. Some good beginner foods are Schnitzel, which are breaded cutlets, potato salad, and Frikadellen, which are meat patties. You will see that these are simple to make and taste great. You can also bake simple cakes or make pretzels by dipping them in a baking soda water bath, not lye, so it is safe and easy for anyone who wants to cook. These German recipes are good for all skill levels.