Germany is the land of 1,000 sausages, and this is a good one. Actually, my bockwurst recipe is definitely more German-American than traditional. Here in the US, bockwurst isn’t smoked very often, and it is a softish sausage that has cream, eggs, parsley and chives. This recipe works with any meat, but I did it with snow geese.
Similar to British Recipes, German recipes get a bad rap. German food is not all stodgy and heavy, and the food in neighboring Austria is even lighter. Here's a collection of nearly 30 recipes to get you started.
What follows is my idiosyncratic collection of German recipes that focus on fish, seafood, wild game, edible wild plants and mushrooms. That doesn't mean you can't make these recipes with supermarket meats -- the dishes have been tested for both.
It gets cold in Germany, so you will see a lot of cool and cold weather dishes here like knoephla soup, which also happens to be popular in North Dakota, hasenpfeffer and lots of sausages, like weisswurst.
That said, German food has a lighter side, too. Take the spinach spätzle in the picture above. It's pretty, light, and perfect for spring. Or the fish balls with green sauce, often done with freshwater fish like pike, perch or walleye, is a light summer supper.
When life gives you a roast duck or goose, or, even better, a smoked duck or goose, you could do a whole lot worse than make this clean, simple German soup. Riebele dumplings are a little like spaetzle, but are firmer and smaller.
Fish meatballs! What’s not to love? This is a German version, doable with pretty much any fish that swims, and it’s served with a bright, herby green sauce that is traditional in Hesse. Remember the Hessians from the War of Independence? That’s them.
Behold the glory that is spickgans, a Pomeranian smoked goose breast that is at the pinnacle of German charcuterie. Goose, cured with juniper and black pepper and smoked over beech, oak or apple wood. The secret is in the shape, which makes it a delight to eat.
Forget hams and turkeys for Christmas. Roast a leg of venison instead. If you have a whole hind leg of a doe or small deer, this is a perfect recipe for the holidays. It’s a lot like roasting a leg of lamb.
Wiener schnitzel goes by many names, but whatever you call it, this is a bedrock recipe you need to know as a cook, whether you work with wild game or not. It’s quick comfort food that can be made with an array of meats, ranging from pheasant and wild boar to veal, pork or chicken.
Hasenpfeffer. It is an iconic German dish that few have ever eaten in the traditional way. For to be a true hasenpfeffer, you need a “hase,” or hare. And while it’s still good with rabbit, don’t skip the semolina dumplings or you’ll be sad.
Germans eat a lot of smoked meats, including bacon. But I failed to find “authentic” German bacon recipes, so I made up my own. This bacon turned out so well it made me want to dance around in a dirndl. OK, maybe not. But it is damn good.