This is a brief collection of German appetizers you may have never heard of. All of them are either available in my recipe index already or will be coming soon! I will update this collection as I add more, so make sure to subscribe to my mailing list so you don’t miss any!

Four-Ingredient Pastry Snack Snails

These were the very first recipe I posted on this page! They only require four ingredients: puff pastry dough, cream cheese, shredded cheese, and bacon. They are incredibly easy to make and even easier to overeat—so make sure you have someone to share them with!

Käsefüße (Savory Cheese Cookies)

In German, Käsefüße is what we call “smelly feet,” but Käse also means cheese. This is a bit of a play on words since these cookies traditionally come in the shape of a foot. They can best be described as a savory cheese biscuit; my friends actually compared them to the Red Lobster Cheddar Bay Biscuits! The dough is easy to prepare, and they are delicious both warm and cold. Try them at your next social gathering!

Bätscher

Bätscher will likely be unknown even to most Germans, as they are a super-local snack from my Swabian home region. They are made with a yeast dough and topped with sour cream, chives, caraway seeds, bacon, or whatever else you like. When serving them as a starter, you can make them tiny for finger food, but they can also be made larger for a main meal. My sister thankfully provided me with a recipe that a friend of ours uses, and they are always a hit at buffets!

Birder’s Note: Many of these appetizers are sturdy enough to be packed in a container and brought along on a birding trip. There’s nothing better than a homemade Bätscher while waiting for a rare migrant to show up! 🥨🦉

These savory crackers (Käsefüße) are a staple at German parties. They are buttery, cheesy, and perfectly salty—the ultimate companion for a glass of wine or a cold beer while watching birds from the porch.

The Legend of the “Käsefüße” Scroll

Back in the day, when I was a little kid in Germany, there was a massive trend of gifting a specific cookie cutter in the shape of a foot. Attached to the cutter was always a little paper scroll tied with a ribbon. When you unrolled the scroll, you found the original recipe for “Käsefüße” (Cheese Feet).

For quite some time, these were at every social gathering—everywhere! Us kids loved them, especially fresh out of the oven, when the cheese and other fatty components were still melted and gooey inside the crisp shell.

I served the Käsefüße for my birthday celebration and people were comparing them with the Red Lobster Cheddar Bay Biscuits. I never had those, but they said they were great!

Print Recipe

Cheesy Savory Crackers (Käsefüße)

Learn how to make this super easy cheesy German starter.

Prep Time15 minutes mins

Cook Time15 minutes mins

Chilling time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Course: Appetizer, Finger Food, Starter

Cuisine: German, Swabian

Keyword: appetizer, cheesy, german, german appetizer, starter, swabian

Servings: 20 Cracker

Calories: 150kcal

Ingredients

• 11 tbsp Unsalted Butter softened
• 1 1/2 cups Shredded Cheese something with taste, like sharp cheddar or pepper jack
• 2 cups All-Purpose Flour
• ½ tsp Salt
• ½ tsp Baking Powder
• ¼ tsp Ground Black Pepper
• 1 tsp Paprika Powder
• 1 tsp Garlic Powder
• ½ cup Heavy Cream

For the Toppings

• Egg wash (1 egg beaten with a splash of water or milk)
• Seeds & Spices Caraway seeds, sesame seeds, or chili flakes

Instructions

• Prepare the Dough: In a large bowl, knead the softened butter with the shredded cheese, flour, salt, baking powder, pepper, paprika, and heavy cream until a smooth, cohesive dough forms.
  
• The Chill: Cover the dough and place it in the refrigerator for at least 2 hours.
• Roll and Cut: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch (5 mm). Use your favorite cookie cutters to stamp out shapes. (They get their name from their typical shape: A foot!)
  
• Decorate: Place the cutouts onto a baking sheet lined with parchment paper. Brush each cracker with the egg wash. Sprinkle generously with caraway, sesame, or chili flakes according to your taste.
  
• Bake: Bake for around 15 minutes until the crackers are golden brown and crisp. Let them cool slightly on the tray before moving them to a wire rack.
  

If you liked these, you should also try my pastry dough snack snails!

How did you like my recipe? Let me know in the comments below! And don’t forget to subscribe to my mailing list! 🥨🦉

Goulash, or Gulasch in German, is a paprika-heavy beef stew (sometimes with venison or pork). It is my go-to meal when I have plenty of time to cook, it was the first “real” German meal I ever prepared for my fiancée, Ali, and it is my top choice whenever I need to provide food for a large group of people.

A Childhood Love-Hate Relationship

Goulash and I have a long history. When I was a young child, my mother or father would cook it using very fatty stew meat. It was always served with either spiral pasta, Spätzle, or rice—and never without apple sauce.

I had a love hate-relationship with it. I didn’t particularly like the texture of the fatty beef, but on the occasions when my parents bought nice, lean meat, the meal was like a dream.

The College Evolution my Goulash

When I first started college and began cooking for myself, I tried to make Goulash on my own. It was okay, but it was never as good as I remembered it. Over the years, I tried again and again. Through that process, I learned better cooking techniques: I discovered that red wine is non-negotiable for my palate, and I learned that you can simply never have enough paprika in a good Goulash.

Global Variations and Culture Shock

Over time, I also learned that not all Goulash is created equal. For instance, I discovered that in Hungary, Goulash is actually a quite thin soup, often containing potato cubes and served only with bread. The meal I refer to as “Goulash” is actually called Pörkölt over there.

However, my biggest culture shock came when I learned what “American Goulash” is. Macaroni with ground beef? That was quite a surprise! I haven’t tried it yet, but I bet it’s still delicious.

Writing Down my Goulash “Non-Recipe”

I never actually used a recipe to cook Goulash, so writing down “my” version for the first time and comparing it to the information available online was quite rewarding. It was interesting to see that my version has some unique characteristics, yet it doesn’t reinvent an already great meal.

I hope you enjoy my recipe. For the summer, I am planning to make a version of Hungarian Goulash while camping, so stay tuned!

Print Recipe

Home-style German Goulash

This recipe produces a rich, concentrated sauce. If you prefer a more "soupy" Gulasch, simply add a bit more broth or red wine during the simmer.

Prep Time20 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 20 minutes mins

Course: Main Course

Cuisine: German, Hungarian

Keyword: german cuisine, goulash, home-style, Hungarian

Servings: 4 servings

Calories: 595kcal

Ingredients

• 1 to 1.5 lbs Stew beef cut into 1-inch cubes
• 3 tbsp Clarified butter or vegetable oil for high-heat searing
• 1 to 2 Medium yellow onions finely chopped
• 1 Red bell pepper finely diced
• 3 cloves Garlic minced
• 1 cup Dry red wine for deglazing
• 2 cups Beef broth
• 2 tbsp Tomato paste
• 3 tbsp Sweet Paprika powder use high quality for the best color!
• 1 tsp Chili powder or red pepper flakes adjust to your heat preference
• 1 to 2 Bay leaves
• 1 tsp Freshly ground black pepper
• 1 tsp Salt plus more to taste

Instructions

• The Sear: Heat the clarified butter in a Dutch oven or heavy pot over medium-high heat. Sear the beef in batches. Do not crowd the pan; you want a dark brown crust on the cubes, not grey steamed meat. Remove the meat and set aside.
  
• The Aromatics: In a second bigger pot, add the finely chopped onions and sauté with olive oil until they are translucent. Add the garlic and tomato paste, stirring for 1 minute until fragrant.
  
• Deglaze: Pour in the red wine. Use a wooden spoon to scrape the bottom of the pot to release the Fond. Let the wine reduce by about half.
  
• Build the Braise: Add the beef to the pot. Add the beef broth, diced red peppers, paprika, chili, black pepper, salt, and bay leaves.
  
• The Long Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours. You know it’s ready when the beef is fork-tender and the sauce has naturally thickened into a dark, rich gravy.
  
• The Final Check: Taste the sauce. This is when I usually add a bit more chili powder if I want more kick. Remove the bay leaves.
• Serve: Ladle the Gulasch over your favorite side—Spätzle, bread dumplings (Knödel), or even rice. Top with a spoonful of cold sour cream and serve the apple sauce on the side.

Notes

The 2 hours of cooking time is a absolute minimum! I recommend rather 3+ hours.

If you liked my Goulash Recipe, you should also try my Sauerbraten!

My Side recommendations are Spätzle, Knödel, Pasta, Mashed Potatoes.

More Swabian Comfort Food: Schnitzel – Sauerbraten – Kaesefuesse – Kartoffelsalat

My fiancée, Ali, takes a lot of pride in this recipe. It is a very simple variant of strawberry Oreo truffles, and it has its own little story of “successful failure.”

The “Crazy Aunt” Inspiration

Ali originally got a recipe for strawberry Oreo truffles from her “crazy aunt,”. The first attempt to recreate them failed miserably—it was a total mess with the fresh strawberries and the whipped cream. Her next attempt was only slightly better after she decided to leave out the whipped cream.

Finally, on the third attempt, she said, “f* it, I’m just replacing the wet strawberries with chocolate chips,” and the result was amazing!

From Failure to Favorite

Only later did she find out that many recipes call for freeze-dried strawberries instead of fresh or frozen ones. But without that little failure, the Oreo truffles as they are today would not exist.

Today, these truffles are her go-to dish to bring to social gatherings and a consistent favorite on our Friendsgiving nights. Best of all, they only require four simple ingredients:

• Vanilla Oreos (or any other Oreos, but Vanilla are just the best for us!)
• A brick of cream cheese!
• Chocolate Chips
• Vanilla Coating

We hope you enjoy this easy recipe!

Print Recipe

5 from 1 vote

Vanilla Oreo Truffles

A simple, crowd-pleasing dessert made from crushed Vanilla Oreos and cream cheese, studded with chocolate chips and dipped in a sweet vanilla coating. Born from a kitchen mishap, these truffles are now a family staple.

Prep Time25 minutes mins

Freeze time1 hour hr

Total Time1 hour hr 25 minutes mins

Course: Appetizer, Dessert, Snack

Cuisine: American

Keyword: dessert, oreo truffles, oreos, snack

Servings: 45 Truffles

Calories: 160kcal

Ingredients

• 1 family-size package Golden Oreos
• ½ bag mini semi-sweet chocolate chips 6oz
• 1 block 8 oz cream cheese
• 2 bags white vanilla melting wafers Ghirardelli recommended, but other brands work as well

Instructions

• Crush the Oreos: You can use a blender, or smash them in a zip-top bag with a rolling pin.
  
• Add the cream cheese: Mix until the mixture reaches a cookie dough–like consistency.
  
• Add the chocolate chips: Add about half a bag of mini chocolate chips (or more, to taste).
  
• Form and freeze: Roll the mixture into balls. Freeze for at least 1 hour.
  
• Coat with white chocolate: Prepare the vanilla melting wafers according to the package directions. Dip the truffle balls in the melted white chocolate and place them on parchment paper to harden. You will probably not need both packs of coating entirely.
  
• Optional decorations: Melt additional chocolate chips and drizzle over the truffles, if desired. Sprinkles are also an option, but they must be added before the white chocolate hardens.
• Chill and serve: Refrigerate until ready to serve.
  

If you are interested in more Ali’s American Family Classics, you should try her recipe for Spinach Artichoke Dip.

When you are interested in what else a German guy is doing in Michigan, you can check out my birding guides and reports like the summer trip to the Pointe Mouillee SGA.

Let me know what you think in the comments below! 🥨🦉

It surprises a lot of people that German cuisine has a lot of weird-sounding sour meals other than the obvious Sauerkraut. Everybody knows of Schnitzel and Potato Salad, but what about Saure Nieren (Sour Kidneys), Saure Kutteln (Sour Tripe), or the more common Sauerbraten (Sour Roast)? The latter is the star of today’s post.

The Great Sauerbraten Divide

First, if a German talks about Sauerbraten, they could mean two different things: the “Rheinische Sauerbraten” (Rhineland style) and the “Schwäbische Sauerbraten” (Swabian style)—and all the other local variations. Since I am very much focused on my home area, Swabia, this is the Sauerbraten we will talk about here. It is more actually sour than the Rhine version, which is commonly served with a sweeter gravy.

An Adult’s Appreciation for the Sour

I wish I could say that Sauerbraten was a childhood favorite. When my mother was making it, my brother and I were not really amazed. Sour meals were tough to sell to us. Just like I developed a taste for bitterness as an adult, I also developed a taste for sour things, which goes beyond sweet-and-sour Haribo gummies.

The Challenge of the American Kitchen

The Swabian Sauerbraten gets its taste through brining the beef roast for at least three days in red wine vinegar, red wine, and a mixture of vegetables and spices. The challenge in the US is finding all those spices. In this recipe, I will use some replacement products. The following items from the original recipe got replaced:

• Juniper Berries: Instead of juniper berries, you can use a mix of caraway seeds and rosemary. If even caraway seeds are hard to obtain, try coriander seeds!
• Mirepoix: Obviously, you can get all the mirepoix vegetables in the US, but unlike in Germany, you cannot buy a nice pack of carrots, celery root, leeks, and parsley. You have to buy those separately. My replacement here is that I replaced the leeks with nothing and used the celery stalks instead of the roots.
• Mustard Seeds: You can replace the tablespoon of seeds with a teaspoon full of ground mustard.

My recipe considers the first two ingredient replacements already. You can of course use celery root, juniper berries, and leeks, if those are available to you! 🥨🦉

Print Recipe

Swabian Sauerbraten

Swabian Sauerbraten adapted for the American kitchen, swapping tricky-to-find juniper berries for a rosemary/caraway blend and using a coffee filter "spice bomb" for a clean, deep flavor.

Prep Time35 minutes mins

Cook Time3 hours hrs

Resting Time3 days d

Course: Main Course

Cuisine: German, Swabian

Keyword: beef roast, german, sauerbraten, sour roast, swabian

Servings: 8 servings

Calories: 842kcal

Ingredients

For the Marinade (Beize)

• 1 tbsp Mustard Seeds
• 2 Bay Leaves
• 1 tsp Black Peppercorns
• 1/2 tsp Rosemary & 1/2 tsp Caraway Seeds Swap for Juniper berries
• 1 3/4 cups Water approx. 400 ml
• 7 oz Carrots, chopped 200g
• 7 oz Celery, chopped 200g
• 1 bunch Fresh Parsley
• 1 Medium Onion
• 3-4 Cloves of Garlic
• 13.5 fl oz Red Wine Vinegar approx. 400 ml
• 13.5 fl oz Dry Red Wine approx. 400 ml

For the Roast (Braten)

• 4.4 lbs Beef Chuck or Shoulder Roast approx. 2 kg Rinderbraten
• Salt
• 2 tbsp Sunflower Oil or Neutral Oil
• 2 tbsp Tomato Paste
• 1 tsp Sugar
• 3/4 cup Dry Red Wine
• 1 3/4 cups Beef Broth
• 1 3/4 cups Water
• 3.5 fl oz Heavy Cream

Instructions

• Toast the Spices: In a large pot over medium heat, toast the mustard seeds, bay leaves, black peppercorns, rosemary, and caraway seeds for 1–2 minutes. Stir constantly until the aromas are released.
• Create the "Spice Bomb": Let the toasted spices cool for a moment. Place them in the center of a paper coffee filter. Gather the edges and tie it tightly with kitchen string (or unflavored dental floss) to keep the seeds from escaping into the brine.
• Prep the Vegetables: Peel the carrots and celery, then cut them into 1-inch (2 cm) cubes. Dice the onion and wash the parsley. Peel your 3–4 garlic cloves and crush them slightly with the flat side of your knife to release the essential oils.
  
• Boil the Brine: Add the water and your "spice bomb" to the large pot. Bring to a boil. Once boiling, add the cubed vegetables, onions, garlic, red wine vinegar, and red wine.
  
• The "Hannes" Cooling Rule: Remove the pot from the heat and let the brine cool down completely. This is a non-negotiable step; never add hot brine to raw meat, as it will "cook" the outside and seal the pores, preventing the marinade from penetrating properly.
• The Long Soak (3–7 Days):  Place the beef chuck roast in a glass or ceramic container. Pour the cooled brine—including the vegetables and spice bag—over the meat.

  Pro-Tip: If the meat isn't fully covered, add a mixture of water and red wine vinegar (using a 3:1 ratio).
  
• Storage: Cover and refrigerate for at least 3 days. Up to 7 days is even better for maximum tenderness.
• Prep for Searing: When you are ready to cook, remove the meat from the fridge. Take the roast out of the liquid and pat it dry thoroughly with paper towels (this ensures a good crust). Discard the spice bag and strain the vegetables through a sieve, but be sure to save the liquid!
  
• Brown the Meat: Preheat your oven to 325°F (170°C). Season the meat with salt. In a Dutch oven or heavy roasting pan, heat the sunflower oil over medium-high heat. Brown the meat on all sides for 2–3 minutes until it has a dark, crispy crust, then set it aside.
  
• Sauté the Aromatics: In the same pan, sauté the strained vegetables in the remaining fat for 2–3 minutes. Add the tomato paste and sugar. Stir for 1 minute until the paste smells toasted and slightly sweet.
  
• Deglaze and Build the Sauce: Pour in the dry red wine. Use a wooden spoon to scrape up all the brown bits (the Fond) from the bottom of the pan. Let the wine reduce by half, then add the beef broth and 2.5 cups (600 ml) of your saved marinade liquid.
• The Braise: Place the meat back into the pan and bring the liquid to a boil on the stove. Once boiling, cover the pan and move it to the lowest rack of the oven. Braise for 2.5–3 hours, turning the meat every 45 minutes to keep it moist.
  
• Reduce the Sauce: Once the meat is fork-tender, remove it from the pan and set it aside to rest. Strain the sauce or scoop out the vegetables. Simmer the liquid on the stove for 5–10 minutes to reduce it to a concentrated, rich gravy.
  
• The Creamy Finish: Stir in the heavy cream. If you prefer a thicker sauce, you can puree some of the cooked vegetables and stir them back in. Season with salt to taste.
  

Serve with your choice of sides. I recommend red cabbage, bread dumplings or spaetzle.

Did you try my recipe? Let me know how it went in the comments below!

If you are looking to eat a Sauerbraten in a local Detroit restaurant, check out the Dakota Inn! I have written a little article about them and some other German restaurants in the Detroit metro. 🥨🦉

A Semmelknoedel (bread dumpling) is a simple side commonly served with all kinds of roasts, Goulash, or as the star of the show just served with mushroom gravy. They are easily done, and can be sustainable when old bread is used instead of being thrown away.

Now, all you need to do is try it yourself! No worries if your dumplings are not perfect at first. They will still be great!

Print Recipe

Semmelknoedel (bread dumpling)

Super easy and yummy German side dish made out of bread, eggs, onions and other spices!

Prep Time20 minutes mins

Cook Time20 minutes mins

Resting Time30 minutes mins

Course: Side Dish

Cuisine: German, Swabian

Keyword: bavarian, bread dumpling, german, semmelknoedel, side dish, swabian

Servings: 8 dumplings

Calories: 210kcal

Ingredients

• 6-8 Stale white bread rolls Kaiser rolls are best or about 300g of dry bread cubes.
• 1 cup Whole milk warm
• 3 Large eggs
• 1 Small onion very finely diced
• 2 tbsp Butter
• ½ cup Fresh parsley finely chopped
• ½ tsp Nutmeg
• Salt and Black Pepper to taste
• Optional: 2-3 tbsp of breadcrumbs if the dough is too wet.

Instructions

• Prepare the Bread: Cut your stale bread into small cubes (about 1cm). Place them in a large bowl.
• Soak: Pour the warm milk over the bread cubes. Cover the bowl and let it sit for at least 20 minutes. The bread should soak up all the liquid but not become a total mush.
• Sauté: In a small pan, melt the butter and sauté the onions and parsley until the onions are translucent. Let it cool slightly, then add it to the bread.
  
• Mix: Add the eggs, nutmeg, salt, and pepper to the bread. Use your hands to mix it gently. You want a cohesive dough, but you still want to see some structure of the bread cubes. If it feels too sticky, add a spoon of breadcrumbs.
  
• The Rest: Let the dough rest for another 10-15 minutes. This is crucial for the stability of the dumpling!
  
• Shape: With wet hands (this prevents sticking), roll the dough into balls about the size of a tennis ball. Make sure the surface is smooth with no deep cracks.
• Simmer: Bring a large pot of salted water to a boil, then turn it down to a very low simmer. The water should not be bubbling hard!
• The Float: Drop the dumplings in. They will sink at first. Let them simmer (not boil!) for about 20 minutes. Once they float to the top and stay there, they are done.
  

Did you try my recipe? Let me know in the comments below!

On the search for some appetizers you can serve your dinner party before serving your Knödel with Goulash? I got the right collection here for you!

A Childhood Discovery: “Nature” Steak vs. Breaded

When growing older, the Jägerschnitzel, usually with Spätzle, replaced the Schnitzel with fries as my favorite Schnitzel dish. The first time I ordered one as a child, I was a bit in shock: It is just a nature steak! My expectation was a breaded schnitzel with a mushroom gravy and not whatever that was. Once I overcame this initial shock, and I tried it, I learned the value of this pork steak like nature intended it. I would still most of the time pick the breaded variant, but the nature steak has its reason to exist.

The Jägerschnitzel Trinity

The creamy mushroom gravy I will show you in this little recipe post is the final missing ingredient to the whole Jaegerschnitzel Trinity: Schnitzel, Spätzle and Mushroom gravy. It makes one of the most perfect meals whole. It’s the last missing piece to a 1000 piece puzzle. It’s the yin to the Schnitzels yang. I am drifting away, but my opinion about this meal should be clear!

Versatility in the Kitchen

Yes, you can also use that sauce for everything else. Two other famous more vegetarian meals which go great with it are the Semmelknoedel (dumpling) and Kartoffelroesti (potato pancakes).

The Secret: The Two-Pan Method

When making this gravy I like to work with two pans. In one pan I am sautéing onions, garlic and mushrooms, while in the other pan I am making a roux. In Germany the more elegant solution was to use store bought roux for thickening. I am yet to find a good alternative for that. If you know of any, please leave a comment!

If you are making a nature steak, you should deglaze your meat-frying pan with a splash of broth and add that flavorful liquid into your gravy! We do not want to let any of that good taste go to waste!

Print Recipe

Jägersauce – mushroom gravy

Finish the Swabian Trinity! Learn the "two-pan" method for a creamy, authentic Jägersauce with mushroom and cream. Perfect for Schnitzel, Spätzle, or potato pancakes. 🥨🦉

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Main Course, Side Dish

Cuisine: German, Swabian

Keyword: german, Gravy, Hunters Sauce, Mushrooms, Sauce, swabian

Servings: 4 servings

Calories: 220kcal

Author: Hannes

Ingredients

• 1 lb Fresh mushrooms (Cremini or Baby Bella work best), sliced
• 1 Medium yellow onion finely diced
• 2 cloves Garlic minced
• 4 tbsp Butter
• 3 tbsp All-purpose flour
• 2 cups Beef or vegetable broth
• ½ cup Heavy cream or Half & Half
• ½ cup Parsley chopped
• Salt and Pepper to taste

Instructions

• Sauté (Pan 1): Melt 1 tbsp of the butter in a large pan over medium-high heat. Add the mushrooms and sauté until they have released their moisture and turned golden brown. Add the onions and garlic and cook until translucent.
  
• The Roux (Pan 2): In a separate small saucepan, melt the remaining 3 tbsp of butter. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but hasn't turned dark brown.
  
• The Merge: Slowly whisk the broth into your roux to create a smooth, thick base.
• Combine: Pour the thickened sauce into the mushroom pan.
• The Secret Flavor: If you are making "nature" steaks, use a little extra broth to deglaze your meat pan and pour those delicious brown bits (the Fond) directly into the gravy.
• Cream & Season: Stir in the heavy cream and parsley. Let it simmer for 5 minutes until the flavors meld. Season generously with salt and pepper.
  

Serving Suggestion: Pour this generously over your Spätzle and your Schnitzel to complete the Trinity!

Don’t forget to check out my recipe for bread dumplings!

Tried my recipe? If so, let me know what you think and leave a comment!🥨🦉