<![CDATA[The Taste of Germany: Latest News]]> https://www.thetasteofgermany.com Sat, 03 Oct 2026 15:09:45 +0000 <![CDATA[A Taste of Autumn: Seven German-Inspired Dinners for Two]]> https://www.thetasteofgermany.com/blog/a-taste-of-autumn-seven-germaninspired-dinners-for-two/ Fri, 02 Oct 2026 10:25:47 +0000 https://www.thetasteofgermany.com/blog/a-taste-of-autumn-seven-germaninspired-dinners-for-two/ Pumpkin stew bubbling away, golden kohlrabi schnitzel, and bread dumplings nestled in creamy mushrooms: autumn is a wonderful time to bring German flavors to your table. This week's plan combines five recipes with two clever leftover meals, practical air-fryer and slow-cooker shortcuts, and a grocery list that makes shopping easier.

September 30–October 6, 2026 • Two adults • Five cooking nights • Four plant-based dinners
Start on any day and follow the sequence. Double the quantities for four people.

These weeknight versions are adapted from recipes on our sister site, GermanFoods.org. Ingredient changes and appliance methods are adaptations; the linked originals use their own methods. Cooking times are estimates and vary with your equipment.

Your week at a glance

Five recipes, two leftover nights, and ingredients that work across several meals.
Day Dinner Hands-on / total
Wednesday Pumpkin, potato & white bean stew — plant-based 20 min / 4–5 hr
Thursday Air-fryer salmon with sauerkraut & cabbage 15 / 30 min
Friday Stew with crisp rye croutons — plant-based 5 / 15 min
Saturday Bread dumplings with creamy mushrooms — vegetarian 30 / 50 min
Sunday Kohlrabi schnitzel with hummus & salad — plant-based 20 / 40 min
Monday Crisp dumpling slices with apple & cabbage — vegetarian 15 / 25 min
Tuesday Pears, green beans & smoky tofu — plant-based 15 / 35 min

Wednesday: Pumpkin, Potato & White Bean Stew

A warming bowl inspired by GermanFoods.org's Pumpkin Potato Stew. This adaptation adds white beans and a slow-cooker option. Makes four servings: two tonight and two for Friday.

Ingredients: 800 g prepared squash; 300 g potatoes; 2 carrots; 250 g celery; 2 onions; two 15-oz cans white beans, drained; 800 ml vegetable broth; 2 tbsp oil; 1 tsp each dried marjoram and sweet paprika; salt, pepper, and parsley. Serve with two slices rye bread.

  1. Cut vegetables into roughly ¾-inch pieces. Soften chopped onions in oil for five minutes.
  2. Transfer to a 4-quart slow cooker with squash, potatoes, carrots, celery, broth, and seasonings. Cook on HIGH for 4–5 hours, until potatoes are tender. Add the beans for the final 30 minutes.
  3. Finish with parsley. Set aside half for Friday. For a quicker meal, simmer the vegetables on the stove for 25–35 minutes, adding beans near the end.
Shop the flavors: Make the stock with Seitenbacher Vegan Vegetable Broth & Seasoning. Add gentle paprika flavor with Szeged Hungarian Sweet Paprika, and serve Mestemacher Whole Rye Bread alongside. Ordinary vegetable broth, sweet paprika, and rye bread are easy substitutes.

Explore more: 10 Tasty Ways to Cook with Pumpkin and Squash offers more fall inspiration, from savory soups and crostini to pickled pumpkin.

Thursday: Salmon with Sauerkraut & Cabbage

Adapted from Salmon with Sauerkraut and Green Cabbage Stir-Fry, with the salmon cooked in the air fryer. Serves two.

Ingredients: two 6-oz salmon fillets; 250 g shredded cabbage; half a 14-oz/400 g pouch sauerkraut, drained; 1 onion; 1 green pepper; 300 g potatoes; 1 tbsp oil; 60 ml broth; 2 tbsp unsweetened oat cooking cream; 1 tsp mustard; parsley, salt, and pepper.

  1. Boil cut potatoes for 15–20 minutes. Sauté sliced onion and pepper in most of the oil. Add cabbage and cook until tender; stir in sauerkraut and heat through.
  2. Brush salmon with remaining oil and mustard. Air-fry at 390°F for approximately 8–12 minutes, until the thickest part reaches 145°F.
  3. Warm broth and oat cream together for a quick sauce. Serve with potatoes and vegetables.

Plant-based variation: Replace salmon with 300 g firm tofu; air-fry at 390°F for 15–20 minutes, turning once. Retain the oat-cream sauce.

Shop the flavors: Use Hengstenberg Mildessa Sauerkraut. A little Seitenbacher Sauerkraut Seasoning adds caraway, juniper, and other warm spices; start with a pinch and taste.
Quick sauce alternative: Knorr Feinschmecker Dill Sauce replaces the homemade sauce. Prepare according to the packet. It contains milk and wheat, so it is not a vegan option.

Friday: Stew with Crisp Rye Croutons

Serves two • Leftover variation • Plant-based

Reheat Wednesday's reserved stew in a saucepan, adding water as needed. Cube two slices rye bread, toss with 1 tsp oil, and air-fry at 350°F for 4–6 minutes, shaking once. Dense wholegrain bread may need a little longer; check frequently. Scatter over the stew with parsley.

A small extra: For an optional bread accompaniment, try VITAM Vegan Obatzda Spread. Sunflower seeds, vegetables, mustard, and caraway give this dairy-free spread its Bavarian-inspired character.

Saturday: Bread Dumplings with Creamy Mushrooms

Adapted from Bavarian Bread Dumplings with Creamy Mushroom Sauce. Makes four servings: reserve half the dumplings and sauce for Monday.

Ingredients: 300 g stale plain rolls; 200 ml warm unsweetened soy milk; 2 eggs; 2 finely chopped onions; 600 g mushrooms; 2 tbsp oil; 1 tbsp flour; 300 ml broth; 200 ml oat cooking cream; 3 tbsp parsley; salt and pepper. Keep a little extra milk and breadcrumbs handy to adjust the dumpling mixture.

  1. Soak cubed rolls in warm milk for 10 minutes. Soften one onion in half the oil; cool slightly, then mix with bread, eggs, and parsley.
  2. Form eight dumplings. Add breadcrumbs if loose, or a splash of milk if crumbly. Poach one as a test, then gently poach the dumplings for about 20 minutes.
  3. Brown mushrooms and remaining onion in remaining oil. Stir in flour, then broth and cream; simmer until thickened. Serve four dumplings with half the sauce.
Shop the flavors: Kathi Wheat Flour Type 405 works for thickening the sauce and Sunday's schnitzel coating.
Dumpling shortcut: Use Knorr Austrian Bread Dumplings. A box makes six; buy two boxes and cook eight individually bagged dumplings for the two dinners, following packet directions. These contain egg.
Sauce shortcut: Knorr Fix Creamy Mushroom Sauce Mix replaces the flour, broth, and cream sauce base. Keep the fresh mushrooms and follow the packet's quantities and yield; make enough for four servings. The mix contains milk.

Plant-based variation: Keep the homemade oat-cream mushroom sauce and serve over 300 g dry egg-free pasta for four portions. Reserve half the cooked pasta and sauce for Monday.

Sunday: Kohlrabi Schnitzel, Hummus & Salad

An egg-free, air-fryer adaptation of Kohlrabi Schnitzel. Serves two • Plant-based

Ingredients: 2 medium kohlrabi; 60 g flour; 90 ml unsweetened soy milk; 75 g egg-free breadcrumbs; 2 tbsp oil, divided; 200 g hummus; 75 g salad leaves; ½ lemon; 1 tsp mustard; salt and pepper.

  1. Peel kohlrabi generously and cut into ⅜-inch slices. Simmer in water for 7–8 minutes; drain and dry.
  2. Mix flour, milk, and seasoning into a thin batter, adding a splash of water if needed. Dip the slices, then coat in crumbs.
  3. Brush with 1 tbsp oil. Air-fry in a single layer at 390°F for 12–16 minutes, turning halfway; allow extra time for batches.
  4. Serve with hummus and salad dressed with remaining oil, lemon juice, and mustard.
Shop the flavors: Use Kathi Type 405 Flour for the coating. Try Seitenbacher Organic Lemon Oil in place of the salad's plain oil; keep a neutral cooking oil for the air fryer.
Jäger-style alternative: Serve Maggi Fix Hunter-Style Schnitzel Sauce alongside the crisp cutlets, prepared separately according to the packet. The online listing does not provide a full ingredient list; check the package before choosing it for a vegetarian or vegan meal. The hummus version above remains the plant-based default.

Get the facts: Kohlrabi for Meatless Mondays introduces this versatile vegetable and links to schnitzel, soup, gratin, and fries.

Monday: Crisp Dumplings with Apple & Cabbage

Serves two • Leftover variation • Vegetarian

Slice Saturday's four reserved dumplings, brush with 1 tsp oil, and air-fry at 375°F for 8–12 minutes, turning once. Sauté 350 g shredded cabbage and 1 sliced apple in 2 tsp oil for 10–15 minutes, adding water as needed. Stir in the remaining half-pouch of sauerkraut. Reheat the reserved mushroom sauce separately.

A pinch of Seitenbacher Sauerkraut Seasoning gives the cabbage a different flavor from Thursday's meal. If you chose the vegan pasta variation, reheat the reserved pasta with its sauce and serve beside the cabbage.

Tuesday: Pears, Green Beans & Smoky Tofu

Inspired by northern Germany's Pears, Beans and Bacon. This plant-based adaptation uses tofu and adds potatoes. Serves two.

Ingredients: 300 g firm tofu; 350 g green beans; 2 firm pears; 400 g potatoes; 120 ml broth; 1 tbsp oil; 1 tbsp soy sauce; ½ tsp smoked paprika; 1 tbsp cider vinegar; ½ lemon; ½ tsp dried savory or thyme.

  1. Boil potatoes for 15–20 minutes. Cube and pat dry tofu; toss with oil, soy sauce, and smoked paprika.
  2. Air-fry tofu at 390°F for 15–20 minutes, shaking halfway.
  3. Simmer beans in broth, covered, for five minutes. Add cored pear wedges and herbs; cook another 7–10 minutes until tender. Finish with vinegar and lemon juice. Serve with tofu and potatoes.

Shop the flavors: Reuse Seitenbacher Vegan Broth. Szeged Sweet Paprika is a milder alternative to smoked paprika; it changes the flavor and will not provide smokiness.

Your Grocery List

Quantities cover the base recipes for two adults, including both leftover dinners. Buy fresh ingredients locally and choose the optional TTOG shortcuts below only if you plan to use them.

  • Produce: 1 squash yielding 800 g prepared flesh; 1 kg/2.2 lb potatoes; 2 carrots; 250 g celery; 5 onions; 1 small cabbage yielding about 600 g trimmed; 1 green pepper; 600 g/1⅓ lb mushrooms; 2 medium kohlrabi; 75 g salad leaves; 350 g/12 oz green beans; 2 firm pears; 1 apple; 1 lemon; 1 bunch parsley.
  • Proteins: 2 salmon fillets, 6 oz each; 1 block firm tofu, at least 300 g; 2 eggs; two 15-oz cans white beans; 200 g hummus.
  • Dairy alternatives: Unsweetened soy milk, 290 ml plus a small allowance for dumpling adjustments; unsweetened oat cooking cream, 230 ml.
  • Bakery and grains: 300 g plain rolls; 4 slices rye bread; 75 g egg-free breadcrumbs plus a little extra for adjusting dumplings.
  • Pantry: One 14-oz/400 g pouch sauerkraut, divided between Thursday and Monday after draining; vegetable broth concentrate to make about 1.3 litres.
  • Frozen: None required. Frozen green beans or pre-cut squash can replace fresh, weight for weight.

Check before buying: Approximately 70 g flour; 150 ml cooking oil; 2 tsp mustard; 1 tbsp soy sauce; 1 tbsp cider vinegar; 1 tsp sweet paprika; ½ tsp smoked paprika; 1 tsp dried marjoram; ½ tsp savory or thyme; salt and pepper. Choose dairy-free bread for the plant-based meals.

Optional TTOG additions: Lemon oil; sauerkraut seasoning; VITAM Obatzda; Knorr Dill Sauce; Knorr Fix Creamy Mushroom Sauce; Maggi Hunter-Style Schnitzel Sauce; or two boxes of Knorr bread dumplings. These are alternatives or extras, not additional ingredients required for every meal.

Adjust your shopping when choosing shortcuts: Packaged dumplings replace the 300 g rolls, 2 eggs, 200 ml milk, and one onion used in homemade dumplings. Follow sauce-packet directions and purchase any fresh ingredients they require. For the vegan pasta variation, buy 300 g egg-free pasta instead of the dumpling ingredients. For tofu on Thursday, buy another 300 g tofu and omit the salmon.

A Little Prep Goes a Long Way

  • First cooking day: Make the full stew and refrigerate Friday's half separately. Prepare Thursday's cabbage; leave Monday's portion as an intact wedge and shred it later. Freeze spare bread.
  • Saturday: Make all eight dumplings and the full mushroom sauce. Refrigerate Monday's portions separately.
  • Shop to suit your week: Buy salmon close to cooking day, or freeze promptly and thaw in the refrigerator. Keep salad leaves dry and choose firm pears.

Refrigerate cooked leftovers within two hours and reheat to 165°F. Cook salmon to 145°F in the thickest part. See the safe cooking-temperature guide.

Product selection and availability can change. Check each product page and our current fulfillment information before planning around a delivery. Local broth, rye bread, plain sauerkraut, all-purpose flour, and neutral cooking oil work well when you need ingredients immediately.

More to Explore on GermanFoods.org

  • Pumpkin & Squash Recipe Collection — Find more ways to cook with the season's squash, including soups, crostini, vegetable dishes, and pickled pumpkin.
  • Kohlrabi for Meatless Mondays — Learn what kohlrabi is, how to use it, and why it works so well in a crisp schnitzel coating.
  • Recipes Featuring Sauerkraut — Explore soups, casseroles, fish dishes, and other uses for this versatile German staple.
  • Halloween in Germany — Look ahead to October celebrations with an introduction to German Halloween customs, sweets, and party-food ideas.
  • Get the Facts! — Browse the wider guide to German foods, regional specialties, traditions, and food culture.

Bring a taste of autumn to your table: Start with one recipe, stock up on a few versatile German pantry favorites, and let the week's ingredients do more than one job.

]]> Pumpkin stew bubbling away, golden kohlrabi schnitzel, and bread dumplings nestled in creamy mushrooms: autumn is a wonderful time to bring German flavors to your table. This week's plan combines five recipes with two clever leftover meals, practical air-fryer and slow-cooker shortcuts, and a grocery list that makes shopping easier.

September 30–October 6, 2026 • Two adults • Five cooking nights • Four plant-based dinners
Start on any day and follow the sequence. Double the quantities for four people.

These weeknight versions are adapted from recipes on our sister site, GermanFoods.org. Ingredient changes and appliance methods are adaptations; the linked originals use their own methods. Cooking times are estimates and vary with your equipment.

Your week at a glance

Five recipes, two leftover nights, and ingredients that work across several meals.
Day Dinner Hands-on / total
Wednesday Pumpkin, potato & white bean stew — plant-based 20 min / 4–5 hr
Thursday Air-fryer salmon with sauerkraut & cabbage 15 / 30 min
Friday Stew with crisp rye croutons — plant-based 5 / 15 min
Saturday Bread dumplings with creamy mushrooms — vegetarian 30 / 50 min
Sunday Kohlrabi schnitzel with hummus & salad — plant-based 20 / 40 min
Monday Crisp dumpling slices with apple & cabbage — vegetarian 15 / 25 min
Tuesday Pears, green beans & smoky tofu — plant-based 15 / 35 min

Wednesday: Pumpkin, Potato & White Bean Stew

A warming bowl inspired by GermanFoods.org's Pumpkin Potato Stew. This adaptation adds white beans and a slow-cooker option. Makes four servings: two tonight and two for Friday.

Ingredients: 800 g prepared squash; 300 g potatoes; 2 carrots; 250 g celery; 2 onions; two 15-oz cans white beans, drained; 800 ml vegetable broth; 2 tbsp oil; 1 tsp each dried marjoram and sweet paprika; salt, pepper, and parsley. Serve with two slices rye bread.

  1. Cut vegetables into roughly ¾-inch pieces. Soften chopped onions in oil for five minutes.
  2. Transfer to a 4-quart slow cooker with squash, potatoes, carrots, celery, broth, and seasonings. Cook on HIGH for 4–5 hours, until potatoes are tender. Add the beans for the final 30 minutes.
  3. Finish with parsley. Set aside half for Friday. For a quicker meal, simmer the vegetables on the stove for 25–35 minutes, adding beans near the end.
Shop the flavors: Make the stock with Seitenbacher Vegan Vegetable Broth & Seasoning. Add gentle paprika flavor with Szeged Hungarian Sweet Paprika, and serve Mestemacher Whole Rye Bread alongside. Ordinary vegetable broth, sweet paprika, and rye bread are easy substitutes.

Explore more: 10 Tasty Ways to Cook with Pumpkin and Squash offers more fall inspiration, from savory soups and crostini to pickled pumpkin.

Thursday: Salmon with Sauerkraut & Cabbage

Adapted from Salmon with Sauerkraut and Green Cabbage Stir-Fry, with the salmon cooked in the air fryer. Serves two.

Ingredients: two 6-oz salmon fillets; 250 g shredded cabbage; half a 14-oz/400 g pouch sauerkraut, drained; 1 onion; 1 green pepper; 300 g potatoes; 1 tbsp oil; 60 ml broth; 2 tbsp unsweetened oat cooking cream; 1 tsp mustard; parsley, salt, and pepper.

  1. Boil cut potatoes for 15–20 minutes. Sauté sliced onion and pepper in most of the oil. Add cabbage and cook until tender; stir in sauerkraut and heat through.
  2. Brush salmon with remaining oil and mustard. Air-fry at 390°F for approximately 8–12 minutes, until the thickest part reaches 145°F.
  3. Warm broth and oat cream together for a quick sauce. Serve with potatoes and vegetables.

Plant-based variation: Replace salmon with 300 g firm tofu; air-fry at 390°F for 15–20 minutes, turning once. Retain the oat-cream sauce.

Shop the flavors: Use Hengstenberg Mildessa Sauerkraut. A little Seitenbacher Sauerkraut Seasoning adds caraway, juniper, and other warm spices; start with a pinch and taste.
Quick sauce alternative: Knorr Feinschmecker Dill Sauce replaces the homemade sauce. Prepare according to the packet. It contains milk and wheat, so it is not a vegan option.

Friday: Stew with Crisp Rye Croutons

Serves two • Leftover variation • Plant-based

Reheat Wednesday's reserved stew in a saucepan, adding water as needed. Cube two slices rye bread, toss with 1 tsp oil, and air-fry at 350°F for 4–6 minutes, shaking once. Dense wholegrain bread may need a little longer; check frequently. Scatter over the stew with parsley.

A small extra: For an optional bread accompaniment, try VITAM Vegan Obatzda Spread. Sunflower seeds, vegetables, mustard, and caraway give this dairy-free spread its Bavarian-inspired character.

Saturday: Bread Dumplings with Creamy Mushrooms

Adapted from Bavarian Bread Dumplings with Creamy Mushroom Sauce. Makes four servings: reserve half the dumplings and sauce for Monday.

Ingredients: 300 g stale plain rolls; 200 ml warm unsweetened soy milk; 2 eggs; 2 finely chopped onions; 600 g mushrooms; 2 tbsp oil; 1 tbsp flour; 300 ml broth; 200 ml oat cooking cream; 3 tbsp parsley; salt and pepper. Keep a little extra milk and breadcrumbs handy to adjust the dumpling mixture.

  1. Soak cubed rolls in warm milk for 10 minutes. Soften one onion in half the oil; cool slightly, then mix with bread, eggs, and parsley.
  2. Form eight dumplings. Add breadcrumbs if loose, or a splash of milk if crumbly. Poach one as a test, then gently poach the dumplings for about 20 minutes.
  3. Brown mushrooms and remaining onion in remaining oil. Stir in flour, then broth and cream; simmer until thickened. Serve four dumplings with half the sauce.
Shop the flavors: Kathi Wheat Flour Type 405 works for thickening the sauce and Sunday's schnitzel coating.
Dumpling shortcut: Use Knorr Austrian Bread Dumplings. A box makes six; buy two boxes and cook eight individually bagged dumplings for the two dinners, following packet directions. These contain egg.
Sauce shortcut: Knorr Fix Creamy Mushroom Sauce Mix replaces the flour, broth, and cream sauce base. Keep the fresh mushrooms and follow the packet's quantities and yield; make enough for four servings. The mix contains milk.

Plant-based variation: Keep the homemade oat-cream mushroom sauce and serve over 300 g dry egg-free pasta for four portions. Reserve half the cooked pasta and sauce for Monday.

Sunday: Kohlrabi Schnitzel, Hummus & Salad

An egg-free, air-fryer adaptation of Kohlrabi Schnitzel. Serves two • Plant-based

Ingredients: 2 medium kohlrabi; 60 g flour; 90 ml unsweetened soy milk; 75 g egg-free breadcrumbs; 2 tbsp oil, divided; 200 g hummus; 75 g salad leaves; ½ lemon; 1 tsp mustard; salt and pepper.

  1. Peel kohlrabi generously and cut into ⅜-inch slices. Simmer in water for 7–8 minutes; drain and dry.
  2. Mix flour, milk, and seasoning into a thin batter, adding a splash of water if needed. Dip the slices, then coat in crumbs.
  3. Brush with 1 tbsp oil. Air-fry in a single layer at 390°F for 12–16 minutes, turning halfway; allow extra time for batches.
  4. Serve with hummus and salad dressed with remaining oil, lemon juice, and mustard.
Shop the flavors: Use Kathi Type 405 Flour for the coating. Try Seitenbacher Organic Lemon Oil in place of the salad's plain oil; keep a neutral cooking oil for the air fryer.
Jäger-style alternative: Serve Maggi Fix Hunter-Style Schnitzel Sauce alongside the crisp cutlets, prepared separately according to the packet. The online listing does not provide a full ingredient list; check the package before choosing it for a vegetarian or vegan meal. The hummus version above remains the plant-based default.

Get the facts: Kohlrabi for Meatless Mondays introduces this versatile vegetable and links to schnitzel, soup, gratin, and fries.

Monday: Crisp Dumplings with Apple & Cabbage

Serves two • Leftover variation • Vegetarian

Slice Saturday's four reserved dumplings, brush with 1 tsp oil, and air-fry at 375°F for 8–12 minutes, turning once. Sauté 350 g shredded cabbage and 1 sliced apple in 2 tsp oil for 10–15 minutes, adding water as needed. Stir in the remaining half-pouch of sauerkraut. Reheat the reserved mushroom sauce separately.

A pinch of Seitenbacher Sauerkraut Seasoning gives the cabbage a different flavor from Thursday's meal. If you chose the vegan pasta variation, reheat the reserved pasta with its sauce and serve beside the cabbage.

Tuesday: Pears, Green Beans & Smoky Tofu

Inspired by northern Germany's Pears, Beans and Bacon. This plant-based adaptation uses tofu and adds potatoes. Serves two.

Ingredients: 300 g firm tofu; 350 g green beans; 2 firm pears; 400 g potatoes; 120 ml broth; 1 tbsp oil; 1 tbsp soy sauce; ½ tsp smoked paprika; 1 tbsp cider vinegar; ½ lemon; ½ tsp dried savory or thyme.

  1. Boil potatoes for 15–20 minutes. Cube and pat dry tofu; toss with oil, soy sauce, and smoked paprika.
  2. Air-fry tofu at 390°F for 15–20 minutes, shaking halfway.
  3. Simmer beans in broth, covered, for five minutes. Add cored pear wedges and herbs; cook another 7–10 minutes until tender. Finish with vinegar and lemon juice. Serve with tofu and potatoes.

Shop the flavors: Reuse Seitenbacher Vegan Broth. Szeged Sweet Paprika is a milder alternative to smoked paprika; it changes the flavor and will not provide smokiness.

Your Grocery List

Quantities cover the base recipes for two adults, including both leftover dinners. Buy fresh ingredients locally and choose the optional TTOG shortcuts below only if you plan to use them.

  • Produce: 1 squash yielding 800 g prepared flesh; 1 kg/2.2 lb potatoes; 2 carrots; 250 g celery; 5 onions; 1 small cabbage yielding about 600 g trimmed; 1 green pepper; 600 g/1⅓ lb mushrooms; 2 medium kohlrabi; 75 g salad leaves; 350 g/12 oz green beans; 2 firm pears; 1 apple; 1 lemon; 1 bunch parsley.
  • Proteins: 2 salmon fillets, 6 oz each; 1 block firm tofu, at least 300 g; 2 eggs; two 15-oz cans white beans; 200 g hummus.
  • Dairy alternatives: Unsweetened soy milk, 290 ml plus a small allowance for dumpling adjustments; unsweetened oat cooking cream, 230 ml.
  • Bakery and grains: 300 g plain rolls; 4 slices rye bread; 75 g egg-free breadcrumbs plus a little extra for adjusting dumplings.
  • Pantry: One 14-oz/400 g pouch sauerkraut, divided between Thursday and Monday after draining; vegetable broth concentrate to make about 1.3 litres.
  • Frozen: None required. Frozen green beans or pre-cut squash can replace fresh, weight for weight.

Check before buying: Approximately 70 g flour; 150 ml cooking oil; 2 tsp mustard; 1 tbsp soy sauce; 1 tbsp cider vinegar; 1 tsp sweet paprika; ½ tsp smoked paprika; 1 tsp dried marjoram; ½ tsp savory or thyme; salt and pepper. Choose dairy-free bread for the plant-based meals.

Optional TTOG additions: Lemon oil; sauerkraut seasoning; VITAM Obatzda; Knorr Dill Sauce; Knorr Fix Creamy Mushroom Sauce; Maggi Hunter-Style Schnitzel Sauce; or two boxes of Knorr bread dumplings. These are alternatives or extras, not additional ingredients required for every meal.

Adjust your shopping when choosing shortcuts: Packaged dumplings replace the 300 g rolls, 2 eggs, 200 ml milk, and one onion used in homemade dumplings. Follow sauce-packet directions and purchase any fresh ingredients they require. For the vegan pasta variation, buy 300 g egg-free pasta instead of the dumpling ingredients. For tofu on Thursday, buy another 300 g tofu and omit the salmon.

A Little Prep Goes a Long Way

  • First cooking day: Make the full stew and refrigerate Friday's half separately. Prepare Thursday's cabbage; leave Monday's portion as an intact wedge and shred it later. Freeze spare bread.
  • Saturday: Make all eight dumplings and the full mushroom sauce. Refrigerate Monday's portions separately.
  • Shop to suit your week: Buy salmon close to cooking day, or freeze promptly and thaw in the refrigerator. Keep salad leaves dry and choose firm pears.

Refrigerate cooked leftovers within two hours and reheat to 165°F. Cook salmon to 145°F in the thickest part. See the safe cooking-temperature guide.

Product selection and availability can change. Check each product page and our current fulfillment information before planning around a delivery. Local broth, rye bread, plain sauerkraut, all-purpose flour, and neutral cooking oil work well when you need ingredients immediately.

More to Explore on GermanFoods.org

  • Pumpkin & Squash Recipe Collection — Find more ways to cook with the season's squash, including soups, crostini, vegetable dishes, and pickled pumpkin.
  • Kohlrabi for Meatless Mondays — Learn what kohlrabi is, how to use it, and why it works so well in a crisp schnitzel coating.
  • Recipes Featuring Sauerkraut — Explore soups, casseroles, fish dishes, and other uses for this versatile German staple.
  • Halloween in Germany — Look ahead to October celebrations with an introduction to German Halloween customs, sweets, and party-food ideas.
  • Get the Facts! — Browse the wider guide to German foods, regional specialties, traditions, and food culture.

Bring a taste of autumn to your table: Start with one recipe, stock up on a few versatile German pantry favorites, and let the week's ingredients do more than one job.

]]> <![CDATA[65 German Delicacies For Your Charcuterie Board]]> https://www.thetasteofgermany.com/blog/65-german-delicacies-for-your-charcuterie-board/ Wed, 22 Jul 2026 16:59:30 +0000 https://www.thetasteofgermany.com/blog/65-german-delicacies-for-your-charcuterie-board/ Brotzeit (Bread Time) / Abendbrot (Evening Bread): The Classic German Spread

Brotzeit—also called Abendbrot—is a beloved German meal built around open-faced sandwiches: a generous lineup of breads, cold meat cuts and cheeses, pickled vegetables, salad and fresh-cut vegetables, plus condiments, and a simple drink such as beer, Weinschorle (wine spritzer), or mineral water. Think of it as a relaxed German “board”: abundant, customizable, and easy to pull together any night of the week.

A meal that fits the German motto

The tradition echoes the saying: “Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” Brotzeit/Abendbrot keeps dinner nutritious and unfussy: the key proteins are a choice of cold meat cuts and cheeses, set on crusty German loaves, hearty whole-grain breads, or soft pretzels. Flavor lifts come from tart pickles, freshly cut vegetables (carrots, peppers, radishes, cucumbers), good culinary oils, fresh butter, and a lineup of German mustards in sweet, medium, or hot styles.

Use-it-up friendly

Many families fold in leftovers: slices of roast, a bowl of soups, or classics like Frikadellen (cold hamburger patties) dipped in hot mustard. Warm cheese spätzle on the side is another cozy, common twist.

When to serve it

  • Brotzeit is a term often used in Bavaria for lunch.

  • Abendbrot is used throughout Germany for a bread-based evening dinner.
    Either way, the spirit is the same: leisurely, sharable, and satisfying without fuss.

What to put on the table (mix & match)

All the items listed below are popular ingredients for Brotzeit and can be purchased in our store. Simply click the link of any product that will take you to the respective page.

German-style Cold Cuts

  1. Fleischwurst (German-style Bologna):
  2. Gelbwurst (Bavarian-style light-colored pork/veal sausage with yellow-orange casing)
  3. Gelbwurst mit Petersilie (Gelbwurst with Parsley)
  4. Bierwurst (German Bologna with ham)
  5. Austrian (Tyrolian) Jagdwurst
  6. Jägerwurst (Fine and coarsely ground pork with beef and peas)
  7. Landjäger Dry Cured Salami
  8. Blutwurst (Blood Sausage)
  9. Sülze (Head Cheese)
  10. Leberwurst, fein (Bavarian-style Liverwurst, finely ground)
  11. Leberwurst, grob (Berlin-style Liverwurst, coarsely ground)
  12. Leberkäse (Kalb) (Bavarian-style pork and veal loaf)
  13. Leberkäse (Rind) (Bavarian-style pork and beef loaf)
  14. Teewurst (Teawurst, a fine meat pate)
  15. Oldenburger Streichwurst (pork liver pate,coarsely ground, Oldenburg-style)
  16. Gänseleberpastete (goose liver pate, made from pork and goose)
  17. Schweinsleberpastete (pork liver pate, gold medal winner in international competition)
  18. Kalbsleberpastete (calves liver pate, made from pork and veal)
  19. Black Forest Schinken (smoked, spiced prosciutto-style ham)
  20. Nussschinken (Westphalian-style lean, cured pork ham)
  21. Bündnerfleisch (Swiss-style lean, cured and pressed beef top ham)

Cheeses:

  1. Handkäse
  2. Limburger
  3. Cambozola
  4. Bavarian Brie
  5. Bavarian Camembert

Breads:

   Whole Grain

  1. German Pumpernickel
  2. Westphalian Pumpernickel
  3. Whole Rye
  4. Fitness Bread
  5. Three Grain (rye, oat, wheat)
  6. Sunflower Seed
  7. Müsli
  8. Vegan
  9. Protein
  10. Walnut Protein
  11. Carrot Protein
  12. Almond Protein
  13. Rye & Spelt
  14. Flax Seed
  15. Flax Seed & Chia
  16. Amaranth & Quinoa

   Pretzels

  1. Pretzel, regular 4 oz
  2. Pretzel, large 10 oz
  3. Pretzel Sandwich Bun
  4. Pretzel Sausage Bun
  5. Pretzel Hamburger Bun

   Crisp breads

  1. Knäckebrot (Nordic Crisp Breads)
  2. Zwieback

Pickled Vegetables

  1. Crunchy Gherkins
  2. Mini Gherkins
  3. Barrel Pickles
  4. Spreewald Pickles
  5. Dill Pickles
  6. Hungarian-style Pickles
  7. Polish-style Pickles
  8. Mustard Pickles
  9. Gin Pickles
  10. Whiskey Pickles
  11. Cornichons
  12. Red Beets
  13. Cut Carrots
  14. Cut Celery

Condiments

  1. Extra-Hot Düsseldorf Mustard
  2. Medium Hot German Mustard
  3. Sweet Bavarian Mustard
  4. Sauce Remoulade
  5. German Mayonnaise
]]> Brotzeit (Bread Time) / Abendbrot (Evening Bread): The Classic German Spread

Brotzeit—also called Abendbrot—is a beloved German meal built around open-faced sandwiches: a generous lineup of breads, cold meat cuts and cheeses, pickled vegetables, salad and fresh-cut vegetables, plus condiments, and a simple drink such as beer, Weinschorle (wine spritzer), or mineral water. Think of it as a relaxed German “board”: abundant, customizable, and easy to pull together any night of the week.

A meal that fits the German motto

The tradition echoes the saying: “Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” Brotzeit/Abendbrot keeps dinner nutritious and unfussy: the key proteins are a choice of cold meat cuts and cheeses, set on crusty German loaves, hearty whole-grain breads, or soft pretzels. Flavor lifts come from tart pickles, freshly cut vegetables (carrots, peppers, radishes, cucumbers), good culinary oils, fresh butter, and a lineup of German mustards in sweet, medium, or hot styles.

Use-it-up friendly

Many families fold in leftovers: slices of roast, a bowl of soups, or classics like Frikadellen (cold hamburger patties) dipped in hot mustard. Warm cheese spätzle on the side is another cozy, common twist.

When to serve it

  • Brotzeit is a term often used in Bavaria for lunch.

  • Abendbrot is used throughout Germany for a bread-based evening dinner.
    Either way, the spirit is the same: leisurely, sharable, and satisfying without fuss.

What to put on the table (mix & match)

All the items listed below are popular ingredients for Brotzeit and can be purchased in our store. Simply click the link of any product that will take you to the respective page.

German-style Cold Cuts

  1. Fleischwurst (German-style Bologna):
  2. Gelbwurst (Bavarian-style light-colored pork/veal sausage with yellow-orange casing)
  3. Gelbwurst mit Petersilie (Gelbwurst with Parsley)
  4. Bierwurst (German Bologna with ham)
  5. Austrian (Tyrolian) Jagdwurst
  6. Jägerwurst (Fine and coarsely ground pork with beef and peas)
  7. Landjäger Dry Cured Salami
  8. Blutwurst (Blood Sausage)
  9. Sülze (Head Cheese)
  10. Leberwurst, fein (Bavarian-style Liverwurst, finely ground)
  11. Leberwurst, grob (Berlin-style Liverwurst, coarsely ground)
  12. Leberkäse (Kalb) (Bavarian-style pork and veal loaf)
  13. Leberkäse (Rind) (Bavarian-style pork and beef loaf)
  14. Teewurst (Teawurst, a fine meat pate)
  15. Oldenburger Streichwurst (pork liver pate,coarsely ground, Oldenburg-style)
  16. Gänseleberpastete (goose liver pate, made from pork and goose)
  17. Schweinsleberpastete (pork liver pate, gold medal winner in international competition)
  18. Kalbsleberpastete (calves liver pate, made from pork and veal)
  19. Black Forest Schinken (smoked, spiced prosciutto-style ham)
  20. Nussschinken (Westphalian-style lean, cured pork ham)
  21. Bündnerfleisch (Swiss-style lean, cured and pressed beef top ham)

Cheeses:

  1. Handkäse
  2. Limburger
  3. Cambozola
  4. Bavarian Brie
  5. Bavarian Camembert

Breads:

   Whole Grain

  1. German Pumpernickel
  2. Westphalian Pumpernickel
  3. Whole Rye
  4. Fitness Bread
  5. Three Grain (rye, oat, wheat)
  6. Sunflower Seed
  7. Müsli
  8. Vegan
  9. Protein
  10. Walnut Protein
  11. Carrot Protein
  12. Almond Protein
  13. Rye & Spelt
  14. Flax Seed
  15. Flax Seed & Chia
  16. Amaranth & Quinoa

   Pretzels

  1. Pretzel, regular 4 oz
  2. Pretzel, large 10 oz
  3. Pretzel Sandwich Bun
  4. Pretzel Sausage Bun
  5. Pretzel Hamburger Bun

   Crisp breads

  1. Knäckebrot (Nordic Crisp Breads)
  2. Zwieback

Pickled Vegetables

  1. Crunchy Gherkins
  2. Mini Gherkins
  3. Barrel Pickles
  4. Spreewald Pickles
  5. Dill Pickles
  6. Hungarian-style Pickles
  7. Polish-style Pickles
  8. Mustard Pickles
  9. Gin Pickles
  10. Whiskey Pickles
  11. Cornichons
  12. Red Beets
  13. Cut Carrots
  14. Cut Celery

Condiments

  1. Extra-Hot Düsseldorf Mustard
  2. Medium Hot German Mustard
  3. Sweet Bavarian Mustard
  4. Sauce Remoulade
  5. German Mayonnaise
]]> <![CDATA[Marshmallow Kisses, Fresh Pretzels and German Sausages: Local Pick-Up in Rockville, MD]]> https://www.thetasteofgermany.com/blog/marshmallow-kisses-fresh-pretzels-and-german-sausages-local-pickup-in-rockville-md/ Fri, 19 Jun 2026 02:49:41 +0000 https://www.thetasteofgermany.com/blog/marshmallow-kisses-fresh-pretzels-and-german-sausages-local-pickup-in-rockville-md/ Craving a Marshmallow Kiss This Summer?

Until now, that's been difficult to satisfy. These delicate German treats—known as Schokoküsse—are simply too fragile and heat-sensitive to survive most shipping journeys. There's good news for German food lovers throughout the Washington, DC area: you can pick up your order directly from The Taste of Germany's warehouse in Rockville, Maryland, 615 Lofstrand Lane, close to Rockville Center. 

Customers living within approximately 50 miles of Washington, DC can conveniently place the order online, select the Local Pick-Up option, checkout onloine and pick up the order. Thus, you gain access to a wide selection of new, authentic German foods, including many perishable products that require 2nd Day Air shipment or are too heavy or fragile to ship at a reasonable rate. Fill up your cart with marshmallow kisses, handmade pastries, heavy jars of Swabian pickles, fresh pretzels, apple strudel, imported cheeses, and more than 30 varieties of German sausages and cold cuts, Local Pick-Up opens the door to some of our most sought-after specialties.

Whether you're planning a game-day gathering, a family barbecue, a beach picnic, an Oktoberfest celebration, or simply want to stock your pantry with authentic German groceries, our local pick-up option combines the convenience of online ordering with the freshness and variety of shopping locally. Browse our selection from home, place your order online, and collect it directly from our Rockville warehouse—without shipping limitations, packaging concerns, or waiting for delivery.

Bakery Favorites That Taste Best Fresh

We work exclusively with German bakers in the Mid-Atlantic region to offer you an ever growing variey of German/Austrian/Swiss-insprired breads and pastries and ship them across the country. If you live in the area, come pick up your order.

Customers can enjoy authentic handmade German bakery favorites including handmade pretzels, apple strudel, and soon to come "Mohnrollen" and "Schnecken." 

German baking traditions emphasize quality ingredients, slow preparation methods, and distinctive regional recipes. Whether you are planning a family breakfast, serving guests at a brunch gathering, or looking for an authentic accompaniment to sausages and cheeses, our ready baked selection, as well as baking ingredients, brings the flavors of Germany directly to your table.

More Than 30 German Sausages, Cold Cuts and Imported Cheeses

Few foods are more closely associated with Germany than its remarkable variety of sausages and cold cuts. Purchase online one of the largest selections of German meat specialties made by master butchers of German heritage based in Maryland, New York and Illinois. 

Choose from more than 30 varieties of Bratwurst, Bockwurst, Nürnberger sausages, Weisswurst, smoked sausages, Leberkäse, liver sausage, Black Forest ham, and regional specialties.

In addition, our online customers can select from imported cheeses, such as Handkäse, Bavarian Camembert and Cambozola, and pickled Matjes, Bismarck or Rollmops herring: Refrigerated delicacies that complement German breads, sausages, and snacks perfectly. Create a traditional German Brotzeit platter, prepare a barbecue feast, or stock up for a family gathering. Because products remain under controlled conditions until collection, customers receive them in excellent condition and ready to enjoy.

We ship all of these products across the nation with lots of cold packs and specialized shipping materials. The Local Pick-Up is particularly attractive for customers living in the area seeking maximum freshness or just visiting and take home the goodies.

Products Too Delicate to Ship in Summer

One of the most compelling reasons to choose Local Pick-Up is access to products that simply cannot be shipped reliably.

Chocolate-covered marshmallow kisses and brandy-filled pralines are the best-known example. Their delicate structure makes them highly susceptible to heat and rough handling during transportation. The same challenge affects certain pastries, fragile chocolates, cream-filled treats, and liquor-filled pralines.

By collecting these products directly from our warehouse, customers can enjoy items that would otherwise be unavailable through mail order. For many shoppers, access to these specialty products alone makes the trip worthwhile.

Understanding Packaging Charges During Checkout

Some customers notice packaging charges displayed while shopping online and wonder whether they apply to Local Pick-Up orders.

The answer is simple: they do not.

Because our website also serves customers nationwide, certain products display packaging charges that are only required when products are shipped. Refrigerated products may show a $14 insulated packaging charge, chocolate products may display a $3 temperature-protection charge, and fragile products such as marshmallow kisses or liquor-filled pralines may show a $5 protective packaging charge.

Customers selecting Local Pick-Up can safely ignore these charges. Once the Local Pick-Up shipping method is selected, our system automatically applies a discount that removes packaging costs that are unnecessary for warehouse collection.

The discount becomes visible during checkout before payment information is entered, ensuring complete transparency and eliminating any concern about paying for packaging materials that are not needed.

Stock Up for Game Day, the Beach or Family Gatherings

Local Pick-Up has become increasingly popular among customers planning parties, celebrations, and outdoor activities. Instead of visiting several stores, customers can order everything they need in one convenient transaction.

For game-day gatherings, build an authentic German snack spread featuring grilled Bratwurst, pretzels, specialty mustards, imported chips, gummies, chocolates, cookies, and refreshing beverages. These unique foods add a memorable European touch to soccer parties, football games, and backyard celebrations.

Heading to the beach, a park, or a picnic? Fresh breads, cold cuts, cheeses, pastries, chocolates, and snacks travel easily and create delicious meals without extensive preparation. Many customers also use Local Pick-Up to prepare for holiday gatherings, office events, family reunions, and Oktoberfest celebrations.

Thousands of Imported German Groceries and Pantry Essentials

Local Pick-Up is not only about fresh foods. It also gives customers access to thousands of imported German grocery products that are often difficult to find in traditional supermarkets.

Browse an extensive assortment of German chocolates, gummies, candies, cookies, wafers, crackers, preserves, sauces, condiments, beverage concentrates, soups, seasonings, baking ingredients, and specialty foods. Whether you are looking for nostalgic childhood favorites, authentic German brands, or ingredients for traditional family recipes, you'll find an exceptional selection.

Home bakers especially appreciate our wide variety of specialty flours and baking aids. Choose from rye flour, spelt flour, bread mixes, cake mixes, yeast products, vanilla sugar, baking powder, and many other ingredients commonly used in German baking. These products help recreate authentic recipes ranging from rustic breads and pretzels to cakes, cookies, and holiday specialties.

Authentic German Foods, Right Around the Corner

For customers throughout Maryland, Northern Virginia, and Washington, DC, Local Pick-Up offers the best of both worlds: the convenience of online shopping and the freshness of local collection.

You'll enjoy access to products that cannot be shipped, including marshmallow kisses, fresh bakery items, refrigerated sausages, cold cuts, imported cheeses, and other delicate specialties. You'll avoid unnecessary packaging charges, save on shipping costs, and gain access to one of the largest selections of authentic German foods available anywhere in the United States.

If you live within driving distance of Rockville, Maryland, simply select Local Pick-Up during checkout and discover a new way to enjoy Germany's finest foods—fresh, convenient, and closer than you may think.

]]> Craving a Marshmallow Kiss This Summer?

Until now, that's been difficult to satisfy. These delicate German treats—known as Schokoküsse—are simply too fragile and heat-sensitive to survive most shipping journeys. There's good news for German food lovers throughout the Washington, DC area: you can pick up your order directly from The Taste of Germany's warehouse in Rockville, Maryland, 615 Lofstrand Lane, close to Rockville Center. 

Customers living within approximately 50 miles of Washington, DC can conveniently place the order online, select the Local Pick-Up option, checkout onloine and pick up the order. Thus, you gain access to a wide selection of new, authentic German foods, including many perishable products that require 2nd Day Air shipment or are too heavy or fragile to ship at a reasonable rate. Fill up your cart with marshmallow kisses, handmade pastries, heavy jars of Swabian pickles, fresh pretzels, apple strudel, imported cheeses, and more than 30 varieties of German sausages and cold cuts, Local Pick-Up opens the door to some of our most sought-after specialties.

Whether you're planning a game-day gathering, a family barbecue, a beach picnic, an Oktoberfest celebration, or simply want to stock your pantry with authentic German groceries, our local pick-up option combines the convenience of online ordering with the freshness and variety of shopping locally. Browse our selection from home, place your order online, and collect it directly from our Rockville warehouse—without shipping limitations, packaging concerns, or waiting for delivery.

Bakery Favorites That Taste Best Fresh

We work exclusively with German bakers in the Mid-Atlantic region to offer you an ever growing variey of German/Austrian/Swiss-insprired breads and pastries and ship them across the country. If you live in the area, come pick up your order.

Customers can enjoy authentic handmade German bakery favorites including handmade pretzels, apple strudel, and soon to come "Mohnrollen" and "Schnecken." 

German baking traditions emphasize quality ingredients, slow preparation methods, and distinctive regional recipes. Whether you are planning a family breakfast, serving guests at a brunch gathering, or looking for an authentic accompaniment to sausages and cheeses, our ready baked selection, as well as baking ingredients, brings the flavors of Germany directly to your table.

More Than 30 German Sausages, Cold Cuts and Imported Cheeses

Few foods are more closely associated with Germany than its remarkable variety of sausages and cold cuts. Purchase online one of the largest selections of German meat specialties made by master butchers of German heritage based in Maryland, New York and Illinois. 

Choose from more than 30 varieties of Bratwurst, Bockwurst, Nürnberger sausages, Weisswurst, smoked sausages, Leberkäse, liver sausage, Black Forest ham, and regional specialties.

In addition, our online customers can select from imported cheeses, such as Handkäse, Bavarian Camembert and Cambozola, and pickled Matjes, Bismarck or Rollmops herring: Refrigerated delicacies that complement German breads, sausages, and snacks perfectly. Create a traditional German Brotzeit platter, prepare a barbecue feast, or stock up for a family gathering. Because products remain under controlled conditions until collection, customers receive them in excellent condition and ready to enjoy.

We ship all of these products across the nation with lots of cold packs and specialized shipping materials. The Local Pick-Up is particularly attractive for customers living in the area seeking maximum freshness or just visiting and take home the goodies.

Products Too Delicate to Ship in Summer

One of the most compelling reasons to choose Local Pick-Up is access to products that simply cannot be shipped reliably.

Chocolate-covered marshmallow kisses and brandy-filled pralines are the best-known example. Their delicate structure makes them highly susceptible to heat and rough handling during transportation. The same challenge affects certain pastries, fragile chocolates, cream-filled treats, and liquor-filled pralines.

By collecting these products directly from our warehouse, customers can enjoy items that would otherwise be unavailable through mail order. For many shoppers, access to these specialty products alone makes the trip worthwhile.

Understanding Packaging Charges During Checkout

Some customers notice packaging charges displayed while shopping online and wonder whether they apply to Local Pick-Up orders.

The answer is simple: they do not.

Because our website also serves customers nationwide, certain products display packaging charges that are only required when products are shipped. Refrigerated products may show a $14 insulated packaging charge, chocolate products may display a $3 temperature-protection charge, and fragile products such as marshmallow kisses or liquor-filled pralines may show a $5 protective packaging charge.

Customers selecting Local Pick-Up can safely ignore these charges. Once the Local Pick-Up shipping method is selected, our system automatically applies a discount that removes packaging costs that are unnecessary for warehouse collection.

The discount becomes visible during checkout before payment information is entered, ensuring complete transparency and eliminating any concern about paying for packaging materials that are not needed.

Stock Up for Game Day, the Beach or Family Gatherings

Local Pick-Up has become increasingly popular among customers planning parties, celebrations, and outdoor activities. Instead of visiting several stores, customers can order everything they need in one convenient transaction.

For game-day gatherings, build an authentic German snack spread featuring grilled Bratwurst, pretzels, specialty mustards, imported chips, gummies, chocolates, cookies, and refreshing beverages. These unique foods add a memorable European touch to soccer parties, football games, and backyard celebrations.

Heading to the beach, a park, or a picnic? Fresh breads, cold cuts, cheeses, pastries, chocolates, and snacks travel easily and create delicious meals without extensive preparation. Many customers also use Local Pick-Up to prepare for holiday gatherings, office events, family reunions, and Oktoberfest celebrations.

Thousands of Imported German Groceries and Pantry Essentials

Local Pick-Up is not only about fresh foods. It also gives customers access to thousands of imported German grocery products that are often difficult to find in traditional supermarkets.

Browse an extensive assortment of German chocolates, gummies, candies, cookies, wafers, crackers, preserves, sauces, condiments, beverage concentrates, soups, seasonings, baking ingredients, and specialty foods. Whether you are looking for nostalgic childhood favorites, authentic German brands, or ingredients for traditional family recipes, you'll find an exceptional selection.

Home bakers especially appreciate our wide variety of specialty flours and baking aids. Choose from rye flour, spelt flour, bread mixes, cake mixes, yeast products, vanilla sugar, baking powder, and many other ingredients commonly used in German baking. These products help recreate authentic recipes ranging from rustic breads and pretzels to cakes, cookies, and holiday specialties.

Authentic German Foods, Right Around the Corner

For customers throughout Maryland, Northern Virginia, and Washington, DC, Local Pick-Up offers the best of both worlds: the convenience of online shopping and the freshness of local collection.

You'll enjoy access to products that cannot be shipped, including marshmallow kisses, fresh bakery items, refrigerated sausages, cold cuts, imported cheeses, and other delicate specialties. You'll avoid unnecessary packaging charges, save on shipping costs, and gain access to one of the largest selections of authentic German foods available anywhere in the United States.

If you live within driving distance of Rockville, Maryland, simply select Local Pick-Up during checkout and discover a new way to enjoy Germany's finest foods—fresh, convenient, and closer than you may think.

]]> <![CDATA[Almdudler: The National Drink of Austria]]> https://www.thetasteofgermany.com/blog/almdudler-the-national-drink-of-austria/ Fri, 05 Jun 2026 09:58:25 +0000 https://www.thetasteofgermany.com/blog/almdudler-the-national-drink-of-austria/ Ever had an Almdudler, this Austrian soda with a refreshing blend of grape juice, apple juice, and 32 natural alpine herbs? It's worth a try. The taste is lightly herbal and not too much sweetness which makes it a perfect ingredient to many types of cocktails. One reason, why this soda has surged in popularity and is the second most popular non-alcoholic drink in Austria. 

Almdudler was created in 1957 by Erwin Klein. His grandfather owned a small soda company and had strong influence over Erwin. Erwin used his grandfather's soda-making skills as inspiration for a unique wedding present to his wife, Ingrid. The first bottle of Almdudler belonged to her. The name comes from the popular Austrian phrase "auf der Alm dudeln," which translates to "yodeling in the alpine meadows."

Later, Klein marketed his drink at sporting events as an alternative to alcohol and today, Almdudler is also very popular when mixed with wine or beer. Check out the Tyrolian Almdudler Wine Spritzer or the Alpine Meadow Vodka Raspberry on germanfoods.org for some inspiration.

Beat the summer heat and buy a can today!

Take a look at all of our sparkling sodas that make great refreshment drinks and cocktails. 

]]> Ever had an Almdudler, this Austrian soda with a refreshing blend of grape juice, apple juice, and 32 natural alpine herbs? It's worth a try. The taste is lightly herbal and not too much sweetness which makes it a perfect ingredient to many types of cocktails. One reason, why this soda has surged in popularity and is the second most popular non-alcoholic drink in Austria. 

Almdudler was created in 1957 by Erwin Klein. His grandfather owned a small soda company and had strong influence over Erwin. Erwin used his grandfather's soda-making skills as inspiration for a unique wedding present to his wife, Ingrid. The first bottle of Almdudler belonged to her. The name comes from the popular Austrian phrase "auf der Alm dudeln," which translates to "yodeling in the alpine meadows."

Later, Klein marketed his drink at sporting events as an alternative to alcohol and today, Almdudler is also very popular when mixed with wine or beer. Check out the Tyrolian Almdudler Wine Spritzer or the Alpine Meadow Vodka Raspberry on germanfoods.org for some inspiration.

Beat the summer heat and buy a can today!

Take a look at all of our sparkling sodas that make great refreshment drinks and cocktails. 

]]> <![CDATA[Our Best "Wurst": 33 Choices For a Grillabend]]> https://www.thetasteofgermany.com/blog/our-best-wurst-33-choices-for-a-grillabend/ Mon, 04 May 2026 20:29:07 +0000 https://www.thetasteofgermany.com/blog/our-best-wurst-33-choices-for-a-grillabend/ Don't get stuck with just a bratwurst or wiener. Surprise yourself with a variety of flavors and sizes at your next barbecue, cookout or, as we call it "Grillabend". Which one is right for you this week? Here's a brief primer on the selection we offer at our store 

Where does the word “Wurst”come from?

Sausages are among the oldest known processed foods in humanity. Already the ancient Egyptians, Sumerians, Greeks, and Romans consumed cut up, meshed, seasoned meat parts stuffed into intestines. And that's where the German word "wurst" originates. It means "something churned, meshed, mixed."

Why are sausages so crucial to German cuisine?

We can only speculate. For most of her history, Germany was divided into many principalities and city-states. Butchers in each state invented and perfected their own local sausage varieties, using different meat cuts, cutting techniques and seasonings. Germany's central location in Europe made it a trade hub for cultures all around the world and locals adopted the culinary habits of foreign visitors. Finally, sausages don't spoil as quickly as other meat varieties. They are inexpensive to make and easy to store. As wars raged across Europe throughout the centuries, sausage became more sustainable sources of protein.

Sausage dinner, snacks, toppers, and spreads

The versatility of sausages seems boundless. Check our sister site germanfoods.org for recipes and lists of available sausages in Germany. Here's what's available on The Taste of Germany (in alphabetical order, German name first) and our recommendations for culinary uses:

Bauernwurst (Farmer's Sausage): a traditional German favorite made from coarsely ground, smoked pork and beef meat, seasoned with onion, garlic, marjoram, and mustard seeds. Excellent for grilling and frying, the Bauernwurst is a spicier, stronger flavored cousin to Bratwurst. Use with a medium hot mustard or mild curry ketchup and sauerkraut or green cabbage (kale).

Blutwurst (blood sausage): A specialty cooked sausage (Brühwurst) eaten around the world. Traditionally, it is made from the blood of freshly butchered pig, sheep, lamb, cow, or goose. The blood is cooked or dried and then mixed with a filler, such as other meat cuts, bread, barley, oatmeal, buckwheat, vegetable and spices. In Germany, "Blutwurst" is made from pork rind, blood barley and spices. The sausage flavor is meaty and mild, it's color is dark red.

Bockwurst (Real German Sausages): Finely ground, premium-quality meat from pork. Made in - and imported - from Germany. This type of sausage is called Brühwurst in German. They are pre-cooked, and you just have to blanch them in simmering, not boiling water.Or eat them cold straight out of the jar. Ass hot and extra hot mustard, and eat them with crusty German bread and potato salad. Or cut up and add to vegetable soups. In the US, we can't officially call these sausages Bockwurst, because the USDA defines a Bockwurst as a sausage that contains milk (don't ask us why).

Bratwurst: Coarsely ground, seasoned with celery, lemon and leeks. Made from a hormone-free, locally-sourced mix of pork and beef, pre-cooked and ready to eat. Fry or grill. Eat with curry ketchup, hot mustard, inside a bun or along with spaetzle pasta.

Bündnerfleisch:   Bündnerfleisch is a smoked and air-dried beef top round, originating the mountains of Switzerland. This charcuterie has become a sought-after delicacy among gourmets throughout the world.

Cocktail Sausages: Bite-size sausages made from premium pork meat, pre-cooked and ready-to-eat cold, right out of the jar.A "must have" on all appetizer platters.Dip into ketchup, medium hot mustard, or horseradish sauce. Great with small gherkins or cocktail onions. Another opportunity: meat fondue. Simply stick the cocktail wieners on the fork, saute' in the oil and enjoy.

Curry Wurst: We offer a pre-curried sausage made by master butcher Binkerts in Baltimore. A very original flavor.Just add regular ketchup and enjoy with a piece of crusty German bread or french fries. In Germany, most Curry Wurst vendors use regular Bratwurst, served with french fries and curry ketchup. This very popular German fast food was invented in Berlin by Herta Heuser in 1948, when she added curry to ketchup to maker her sausages taste just a little more different.

Deutschländer: A premium Brühwurst (pre-cooked, blanched sausage) made with over 80% prime cut pork meat inside a crunchy casing. Just heat in hot water for a few minutes and serve in a bun. A luxury hot dog experience. Eat with potato salad and medium hot mustard or curry ketchup.

Debreziner: These fine-textured sausages with a red-orange color originated in the Hungarian city of Debrecen. Spiced with paprika, garlic, pepper, and marjoram and a light smokey aroma. Laced with tiny pieces of pork fat, which makes this sausage perfect for frying or grilling. Sold in pairs joined at the tip. Eat with gravy, red cabbageand German dumplings

Frankfurter: A smaller, thinner version of the Bockwurst. Originated in Frankfurt in the mid-1800s. Still today, the term "Frankfurter Würstchen" can only be used by butchers in the Frankfurt area. This trademark is protected by German law. Outsider Germany, "frankfurters" became a generic standard.During World War I, Americans switched the names to "hot dog," reflecting the anti/German sentiment of that time. Eat inside a bun with a hot mustard or hot curry ketchup and fried potatoes, pickles and

Gänseleberpastete (Goose Liver Paté):A specialty sausage, goose liver pate is a finely ground meat spread with the fine flavor of goose. Great on whole grain, toasted, or Nordic crisp breads.

Gelbwurst (Yellow Sausage): A Bavarian specialty cold cut, the name comes from the yellow-orange casing, Traditionally, this sausage is made from pork and veal, with ginger, nutmeg and other spices. We have Gelbwurst without and with parsley. Put slices on whole grain breads or crusty rye bread or consume with radishes and Bavarian pretzels.

Jägerwurst (Hunter' Sausage): A pre-cooked sausage (Brühwurst) made from finely ground, lean pork meat that is mixes with coarse ground pork and beef cuts. This sausage is popular all across Germany, usually spiced with pepper, mace, ginger and coriander. The Stiglmeier version also contains a pea inside the sausage, a colorful addition. Hunter sausages are sliced and consumed as cold cuts on bread, cut into cubes and added to pea soup, or cut into large slices and made into "Jägerschnitzel" an Eastern German specialty (not to be confused with the flat, breaded pork or veal schnitzel with hunter sauce).

Käse Krainer (Krainer Cheese Bratwurst): A coarsely-ground sausage made from hormone-free, locally-sourced pork and beef, naturally smoked, and stuffed with chunks of Emmenthaler cheese cubes. The Krainer Cheese sausages originated in Northern Austria, alongside the German border. We recommend to fry or grill these sausages and eat them with whole grain bread and whole grain mustard, or with spaetzle noodles, sauteed mushrooms, broccoli,and/or red cabbage.

Kalbsleberpastete (Calves Liver Paté):Calves liver pate ("Kalbsleberpastete") is a finely ground meat spread made from veal and flavored with celery, onions, spices and a touch of honey. Great on whole grain, toasted, or Nordic crisp breads.

Knockwurst:This finely ground dinner sausage is made from a hormone-free, locally-sourced mix of pork and beef, smoked with real beech wood and expertly seasoned with garlic, marjoram, and other spices. The name Knockwurst (or Knackwurst as they are known in Germany) comes from the crackling sound the hog casing makes when you take a bite. They originated in Northern Germany in the 16th century. We recommend hot Duesseldorf mustard or hot curry ketchup as the condiment of choice. Eat with french fries, fried potatoes, and green asparagus.

Landjäger: This is a smoked, air-cured and semi-dried salami-type sausage, part of Southern Germany, Austrian, and Swiss culinary heritage. Great snack food for hikers and outdoor huntsmen (hence the name). Landjaeger sausage snacks keep without refrigeration but can also be boiled and served with potatoes, spaetzle, and fresh green vegetables.

Leberwurst (Coasely Ground): A cold cut spread made from pork meat and pork liver, laced with with ham or bacon, seasoned with onions and proprietary spice mixes. We offer a number of regional variations of coarsely ground liver sausages.

Perfect with toasted whole grain bread, topped with slices of pickles, radish or cold sauerkraut. A healthy alternative to high-calorie dinners. Just add a mixed salad.

Leberwurst, Bavarian-style (Finely Ground): A mild, country-style liver sausage is made from finely ground pork liver, speckled with bacon for a slightly coarser texture, and flavored with traditional Bavarian spices. 

Nussschinken, Westphalian-style: Nußschinken is a prosciutto-type Rohschinken (uncooked ham), cut from the pig knuckle, called Nuss (engl: nut) in German. This Schinken is very lean, with very little fat, as the muscle around the knuckle is much more heavily worked than an average ham. This is why Nussschinken is slightly darker than similar Rohschinken and has a richer flavor as a starting point.

Salami, German Style:Slightly finer and seasoned differently than the Italian originals. The salami whips are very popular protein snacks, Sliced salami is used for Abendbrot. Great for busy folks on the run, students and children to still the hunger pang in-between.

Schwarzwald Schinken (Black Forest Ham): The real Black Forest ham is a prosciutto-type smoked and cured "raw ham" (Rohschinken), quite different from what is known as the cooked Black Forest ham in the US. Our hams, made by Adler OHG, are made from premium meat cuts, smoked with the help of Black forest fir tree wood, salted by hand, dried in cool mountain air and cured for many weeks. A delicacy that can be used in many dishes.

St. Galler Wurst (St. Gallen Swiss Weisswurst): An authentic, beloved Swiss veal and pork bratwurst, similar in taste and texture to the Bavarian Weißwurst. These sausages are traditionally eaten without mustard and served with a "St. Galler Bürli" bread which is eaten separately from the sausage.

Sülze (Head Cheese): Suelze (souse, brawn, head cheese or cold cut terrine) is a European sausage specialty that originated in the Middle Ages as "peasant food" and today is often served as a unique gourmet specialty. Also known in Austria as Presswurst, in Bavaria as Preßsack, and Zungenwurst, Schwartenmagen or Presskopf in the rest of Germany. Traditionally, the ingredients include meat from the head of animals, such as the tongue or snout. The meat bits are cooked, pressed and suspended in aspic, chilled and eaten as cold cut or salad. (A famous Franconian recipe is "Saurer Presssack" which contains Suelze, Vinegar, Raw Onion slices, salad and herbs). Our Stiglmeier Suelze contains pork snout, garlic, aspic and spices. Consume with original German vinegar, a Bavarian pretzel, radish and cold beer.

Teewurst / Mettwurst (Teawurst): A specialty sausage, similar to leberwurst, ideally consumed as a spread on whole grain, toasted, or Nordic crisp breads. This type of cold cut sausage became very popular in the 19th century, served in the afternoon as savory snack, alongside cookies, slices of cakes, and a cup of tea. Teawurst has a slightly tangy flavor and creamy texture, which makes it an ideal bread spread.

Touristenwurst (Salami Ring): This hickory smoked ring salami, based on an original recipe from Gyula, Hungary, and a popular "hiking tourist" snack in Austria, Italy and Southern Germany, packs a rich umami taste in a small package. Great with pickles, paprika and sliced apples.

Tyrolian Jagdwurst: An Austrian specialty, Bologna-type cold cut sausage, laced with cubes of cooked ham and spiced with a bit garlic and pepper. It's a cold cut popular in Bavaria, Austria and Hungary. Cut into thin slices consume with fresh butter on whole grain breads, pretzels or crusty rye bread and top with mustard, salad or radishes.

Wiener:Wholesome, meaty and authentic German sausages,pre-cooked in the glass jars, no artificial ingredients. Wieners are the same sausages as Frankfurters, except with a crunchy casing.Historians track the name to a native butcher of Frankfurt who moved in the 1810s to Vienna and offered his Frankfurter sausages there. But since he couldn't call themFrankfurters outside that city, he called this Brühwurst Wiener. Eat solo inside a bun with medium mustard or curry ketchup, or add to potato soup, goulash, and shashlik.

Weisswurst:  This finely ground sausage does not contain nitrite salt and hence the meat retains a whitish color.It's made from hormone-free, locally-sourced veal and pork,seasoned with parsley, lemon, onion, ginger and other spices. Weisswurst (or White Sausage) is a Bavarian specialty. The mild taste of the meat, accented by parsley note, perfectly matches the famous Bavarian sweet mustard.Consume with a cold Weissbier (wheat beer) before noon, like the Bavarians, who eat this combination as a second breakfast. We also recommend an original Bavarian pretzel as a side dish.

]]> Don't get stuck with just a bratwurst or wiener. Surprise yourself with a variety of flavors and sizes at your next barbecue, cookout or, as we call it "Grillabend". Which one is right for you this week? Here's a brief primer on the selection we offer at our store 

Where does the word “Wurst”come from?

Sausages are among the oldest known processed foods in humanity. Already the ancient Egyptians, Sumerians, Greeks, and Romans consumed cut up, meshed, seasoned meat parts stuffed into intestines. And that's where the German word "wurst" originates. It means "something churned, meshed, mixed."

Why are sausages so crucial to German cuisine?

We can only speculate. For most of her history, Germany was divided into many principalities and city-states. Butchers in each state invented and perfected their own local sausage varieties, using different meat cuts, cutting techniques and seasonings. Germany's central location in Europe made it a trade hub for cultures all around the world and locals adopted the culinary habits of foreign visitors. Finally, sausages don't spoil as quickly as other meat varieties. They are inexpensive to make and easy to store. As wars raged across Europe throughout the centuries, sausage became more sustainable sources of protein.

Sausage dinner, snacks, toppers, and spreads

The versatility of sausages seems boundless. Check our sister site germanfoods.org for recipes and lists of available sausages in Germany. Here's what's available on The Taste of Germany (in alphabetical order, German name first) and our recommendations for culinary uses:

Bauernwurst (Farmer's Sausage): a traditional German favorite made from coarsely ground, smoked pork and beef meat, seasoned with onion, garlic, marjoram, and mustard seeds. Excellent for grilling and frying, the Bauernwurst is a spicier, stronger flavored cousin to Bratwurst. Use with a medium hot mustard or mild curry ketchup and sauerkraut or green cabbage (kale).

Blutwurst (blood sausage): A specialty cooked sausage (Brühwurst) eaten around the world. Traditionally, it is made from the blood of freshly butchered pig, sheep, lamb, cow, or goose. The blood is cooked or dried and then mixed with a filler, such as other meat cuts, bread, barley, oatmeal, buckwheat, vegetable and spices. In Germany, "Blutwurst" is made from pork rind, blood barley and spices. The sausage flavor is meaty and mild, it's color is dark red.

Bockwurst (Real German Sausages): Finely ground, premium-quality meat from pork. Made in - and imported - from Germany. This type of sausage is called Brühwurst in German. They are pre-cooked, and you just have to blanch them in simmering, not boiling water.Or eat them cold straight out of the jar. Ass hot and extra hot mustard, and eat them with crusty German bread and potato salad. Or cut up and add to vegetable soups. In the US, we can't officially call these sausages Bockwurst, because the USDA defines a Bockwurst as a sausage that contains milk (don't ask us why).

Bratwurst: Coarsely ground, seasoned with celery, lemon and leeks. Made from a hormone-free, locally-sourced mix of pork and beef, pre-cooked and ready to eat. Fry or grill. Eat with curry ketchup, hot mustard, inside a bun or along with spaetzle pasta.

Bündnerfleisch:   Bündnerfleisch is a smoked and air-dried beef top round, originating the mountains of Switzerland. This charcuterie has become a sought-after delicacy among gourmets throughout the world.

Cocktail Sausages: Bite-size sausages made from premium pork meat, pre-cooked and ready-to-eat cold, right out of the jar.A "must have" on all appetizer platters.Dip into ketchup, medium hot mustard, or horseradish sauce. Great with small gherkins or cocktail onions. Another opportunity: meat fondue. Simply stick the cocktail wieners on the fork, saute' in the oil and enjoy.

Curry Wurst: We offer a pre-curried sausage made by master butcher Binkerts in Baltimore. A very original flavor.Just add regular ketchup and enjoy with a piece of crusty German bread or french fries. In Germany, most Curry Wurst vendors use regular Bratwurst, served with french fries and curry ketchup. This very popular German fast food was invented in Berlin by Herta Heuser in 1948, when she added curry to ketchup to maker her sausages taste just a little more different.

Deutschländer: A premium Brühwurst (pre-cooked, blanched sausage) made with over 80% prime cut pork meat inside a crunchy casing. Just heat in hot water for a few minutes and serve in a bun. A luxury hot dog experience. Eat with potato salad and medium hot mustard or curry ketchup.

Debreziner: These fine-textured sausages with a red-orange color originated in the Hungarian city of Debrecen. Spiced with paprika, garlic, pepper, and marjoram and a light smokey aroma. Laced with tiny pieces of pork fat, which makes this sausage perfect for frying or grilling. Sold in pairs joined at the tip. Eat with gravy, red cabbageand German dumplings

Frankfurter: A smaller, thinner version of the Bockwurst. Originated in Frankfurt in the mid-1800s. Still today, the term "Frankfurter Würstchen" can only be used by butchers in the Frankfurt area. This trademark is protected by German law. Outsider Germany, "frankfurters" became a generic standard.During World War I, Americans switched the names to "hot dog," reflecting the anti/German sentiment of that time. Eat inside a bun with a hot mustard or hot curry ketchup and fried potatoes, pickles and

Gänseleberpastete (Goose Liver Paté):A specialty sausage, goose liver pate is a finely ground meat spread with the fine flavor of goose. Great on whole grain, toasted, or Nordic crisp breads.

Gelbwurst (Yellow Sausage): A Bavarian specialty cold cut, the name comes from the yellow-orange casing, Traditionally, this sausage is made from pork and veal, with ginger, nutmeg and other spices. We have Gelbwurst without and with parsley. Put slices on whole grain breads or crusty rye bread or consume with radishes and Bavarian pretzels.

Jägerwurst (Hunter' Sausage): A pre-cooked sausage (Brühwurst) made from finely ground, lean pork meat that is mixes with coarse ground pork and beef cuts. This sausage is popular all across Germany, usually spiced with pepper, mace, ginger and coriander. The Stiglmeier version also contains a pea inside the sausage, a colorful addition. Hunter sausages are sliced and consumed as cold cuts on bread, cut into cubes and added to pea soup, or cut into large slices and made into "Jägerschnitzel" an Eastern German specialty (not to be confused with the flat, breaded pork or veal schnitzel with hunter sauce).

Käse Krainer (Krainer Cheese Bratwurst): A coarsely-ground sausage made from hormone-free, locally-sourced pork and beef, naturally smoked, and stuffed with chunks of Emmenthaler cheese cubes. The Krainer Cheese sausages originated in Northern Austria, alongside the German border. We recommend to fry or grill these sausages and eat them with whole grain bread and whole grain mustard, or with spaetzle noodles, sauteed mushrooms, broccoli,and/or red cabbage.

Kalbsleberpastete (Calves Liver Paté):Calves liver pate ("Kalbsleberpastete") is a finely ground meat spread made from veal and flavored with celery, onions, spices and a touch of honey. Great on whole grain, toasted, or Nordic crisp breads.

Knockwurst:This finely ground dinner sausage is made from a hormone-free, locally-sourced mix of pork and beef, smoked with real beech wood and expertly seasoned with garlic, marjoram, and other spices. The name Knockwurst (or Knackwurst as they are known in Germany) comes from the crackling sound the hog casing makes when you take a bite. They originated in Northern Germany in the 16th century. We recommend hot Duesseldorf mustard or hot curry ketchup as the condiment of choice. Eat with french fries, fried potatoes, and green asparagus.

Landjäger: This is a smoked, air-cured and semi-dried salami-type sausage, part of Southern Germany, Austrian, and Swiss culinary heritage. Great snack food for hikers and outdoor huntsmen (hence the name). Landjaeger sausage snacks keep without refrigeration but can also be boiled and served with potatoes, spaetzle, and fresh green vegetables.

Leberwurst (Coasely Ground): A cold cut spread made from pork meat and pork liver, laced with with ham or bacon, seasoned with onions and proprietary spice mixes. We offer a number of regional variations of coarsely ground liver sausages.

Perfect with toasted whole grain bread, topped with slices of pickles, radish or cold sauerkraut. A healthy alternative to high-calorie dinners. Just add a mixed salad.

Leberwurst, Bavarian-style (Finely Ground): A mild, country-style liver sausage is made from finely ground pork liver, speckled with bacon for a slightly coarser texture, and flavored with traditional Bavarian spices. 

Nussschinken, Westphalian-style: Nußschinken is a prosciutto-type Rohschinken (uncooked ham), cut from the pig knuckle, called Nuss (engl: nut) in German. This Schinken is very lean, with very little fat, as the muscle around the knuckle is much more heavily worked than an average ham. This is why Nussschinken is slightly darker than similar Rohschinken and has a richer flavor as a starting point.

Salami, German Style:Slightly finer and seasoned differently than the Italian originals. The salami whips are very popular protein snacks, Sliced salami is used for Abendbrot. Great for busy folks on the run, students and children to still the hunger pang in-between.

Schwarzwald Schinken (Black Forest Ham): The real Black Forest ham is a prosciutto-type smoked and cured "raw ham" (Rohschinken), quite different from what is known as the cooked Black Forest ham in the US. Our hams, made by Adler OHG, are made from premium meat cuts, smoked with the help of Black forest fir tree wood, salted by hand, dried in cool mountain air and cured for many weeks. A delicacy that can be used in many dishes.

St. Galler Wurst (St. Gallen Swiss Weisswurst): An authentic, beloved Swiss veal and pork bratwurst, similar in taste and texture to the Bavarian Weißwurst. These sausages are traditionally eaten without mustard and served with a "St. Galler Bürli" bread which is eaten separately from the sausage.

Sülze (Head Cheese): Suelze (souse, brawn, head cheese or cold cut terrine) is a European sausage specialty that originated in the Middle Ages as "peasant food" and today is often served as a unique gourmet specialty. Also known in Austria as Presswurst, in Bavaria as Preßsack, and Zungenwurst, Schwartenmagen or Presskopf in the rest of Germany. Traditionally, the ingredients include meat from the head of animals, such as the tongue or snout. The meat bits are cooked, pressed and suspended in aspic, chilled and eaten as cold cut or salad. (A famous Franconian recipe is "Saurer Presssack" which contains Suelze, Vinegar, Raw Onion slices, salad and herbs). Our Stiglmeier Suelze contains pork snout, garlic, aspic and spices. Consume with original German vinegar, a Bavarian pretzel, radish and cold beer.

Teewurst / Mettwurst (Teawurst): A specialty sausage, similar to leberwurst, ideally consumed as a spread on whole grain, toasted, or Nordic crisp breads. This type of cold cut sausage became very popular in the 19th century, served in the afternoon as savory snack, alongside cookies, slices of cakes, and a cup of tea. Teawurst has a slightly tangy flavor and creamy texture, which makes it an ideal bread spread.

Touristenwurst (Salami Ring): This hickory smoked ring salami, based on an original recipe from Gyula, Hungary, and a popular "hiking tourist" snack in Austria, Italy and Southern Germany, packs a rich umami taste in a small package. Great with pickles, paprika and sliced apples.

Tyrolian Jagdwurst: An Austrian specialty, Bologna-type cold cut sausage, laced with cubes of cooked ham and spiced with a bit garlic and pepper. It's a cold cut popular in Bavaria, Austria and Hungary. Cut into thin slices consume with fresh butter on whole grain breads, pretzels or crusty rye bread and top with mustard, salad or radishes.

Wiener:Wholesome, meaty and authentic German sausages,pre-cooked in the glass jars, no artificial ingredients. Wieners are the same sausages as Frankfurters, except with a crunchy casing.Historians track the name to a native butcher of Frankfurt who moved in the 1810s to Vienna and offered his Frankfurter sausages there. But since he couldn't call themFrankfurters outside that city, he called this Brühwurst Wiener. Eat solo inside a bun with medium mustard or curry ketchup, or add to potato soup, goulash, and shashlik.

Weisswurst:  This finely ground sausage does not contain nitrite salt and hence the meat retains a whitish color.It's made from hormone-free, locally-sourced veal and pork,seasoned with parsley, lemon, onion, ginger and other spices. Weisswurst (or White Sausage) is a Bavarian specialty. The mild taste of the meat, accented by parsley note, perfectly matches the famous Bavarian sweet mustard.Consume with a cold Weissbier (wheat beer) before noon, like the Bavarians, who eat this combination as a second breakfast. We also recommend an original Bavarian pretzel as a side dish.

]]> <![CDATA[This Savory Spread Makes a Tasty Abendbrot]]> https://www.thetasteofgermany.com/blog/this-savory-spread-makes-a-tasty-abendbrot/ Sat, 02 May 2026 13:44:36 +0000 https://www.thetasteofgermany.com/blog/this-savory-spread-makes-a-tasty-abendbrot/ It doesn’t have to be ham or salami every time. The organic Vitam Coarse Liverwurst (Smoked Tofu, Lentil & Oat Spread) offers a deeply satisfying alternative—equally at home as a dip with crisp carrots or generously spread on a slice of hearty whole-grain bread, finished with fresh basil or lovage.

I had it yesterday for Abendbrot on Bavarian whole-grain bread, and it reminded me why the combination of bread and spread works so well—especially with this product.

First, there’s texture. The “coarse” style delivers real bite with oats and highly nutritious green spelt—closer to traditional liverwurst than most plant-based spreads.  On dense, slightly sour whole-grain bread, that texture contrast becomes even more appealing: firm crumb meets rustic spread, creating a balanced mouthfeel that feels substantial rather than snack-like.

Second, there’s flavor layering. The smoked tofu brings a gentle, rounded smokiness that evokes classic liverwurst—but without the heaviness of pork fat or excess salt. The addition of lentils and oats contributes a mild nuttiness and natural sweetness, which pairs beautifully with the earthy, slightly tangy notes of German whole-grain breads. Together, they create a flavor profile that feels complete—savory, warm, and comforting.

Third, the umami backbone is what elevates this spread. Like many products from Vitam, it is built around yeast extract—the ingredient that made the Hamelin-based company famous. Unlike some industrial shortcuts, Vitam’s yeast extract is produced through a controlled fermentation process using live yeast cultures, resulting in a clean, rounded savoriness. It delivers that unmistakable “herzhaft” character—deep, brothy, and satisfying—without overpowering the palate.

Nutritionally, this matters too. Yeast extract naturally contains B-vitamins, including folate, and contributes to a sense of satiety. Combined with the plant-based protein from tofu and lentils, the spread turns a simple slice of bread into a genuinely nourishing meal—something traditional Abendbrot has always aimed to be.

Finally, there’s the versatility factor. While perfect on bread, the same spread works as:

  • a base for open-faced sandwiches with pickles or radishes
  • a quick dip for raw vegetables
  • a flavor booster stirred into warm grains or vegetables

It’s not just a substitute for meat—it’s a smart upgrade for anyone looking to add depth and variety to everyday meals. Even committed meat eaters will appreciate how effortlessly it brings that familiar “meaty” satisfaction to the table.

In short, this is why the bread-and-spread combination works so well here: structure, flavor, nutrition, and versatility all align in one simple, satisfying bite.

Other Vitam Products Available on The Taste of Germany

If you enjoy the Coarse Liverwurst spread, you may also like these Vitam specialties:

Each builds on the same principle: organic, natural ingredients, yeast-based umami, and the ability to turn simple foods into something deeply flavorful.

]]> It doesn’t have to be ham or salami every time. The organic Vitam Coarse Liverwurst (Smoked Tofu, Lentil & Oat Spread) offers a deeply satisfying alternative—equally at home as a dip with crisp carrots or generously spread on a slice of hearty whole-grain bread, finished with fresh basil or lovage.

I had it yesterday for Abendbrot on Bavarian whole-grain bread, and it reminded me why the combination of bread and spread works so well—especially with this product.

First, there’s texture. The “coarse” style delivers real bite with oats and highly nutritious green spelt—closer to traditional liverwurst than most plant-based spreads.  On dense, slightly sour whole-grain bread, that texture contrast becomes even more appealing: firm crumb meets rustic spread, creating a balanced mouthfeel that feels substantial rather than snack-like.

Second, there’s flavor layering. The smoked tofu brings a gentle, rounded smokiness that evokes classic liverwurst—but without the heaviness of pork fat or excess salt. The addition of lentils and oats contributes a mild nuttiness and natural sweetness, which pairs beautifully with the earthy, slightly tangy notes of German whole-grain breads. Together, they create a flavor profile that feels complete—savory, warm, and comforting.

Third, the umami backbone is what elevates this spread. Like many products from Vitam, it is built around yeast extract—the ingredient that made the Hamelin-based company famous. Unlike some industrial shortcuts, Vitam’s yeast extract is produced through a controlled fermentation process using live yeast cultures, resulting in a clean, rounded savoriness. It delivers that unmistakable “herzhaft” character—deep, brothy, and satisfying—without overpowering the palate.

Nutritionally, this matters too. Yeast extract naturally contains B-vitamins, including folate, and contributes to a sense of satiety. Combined with the plant-based protein from tofu and lentils, the spread turns a simple slice of bread into a genuinely nourishing meal—something traditional Abendbrot has always aimed to be.

Finally, there’s the versatility factor. While perfect on bread, the same spread works as:

  • a base for open-faced sandwiches with pickles or radishes
  • a quick dip for raw vegetables
  • a flavor booster stirred into warm grains or vegetables

It’s not just a substitute for meat—it’s a smart upgrade for anyone looking to add depth and variety to everyday meals. Even committed meat eaters will appreciate how effortlessly it brings that familiar “meaty” satisfaction to the table.

In short, this is why the bread-and-spread combination works so well here: structure, flavor, nutrition, and versatility all align in one simple, satisfying bite.

Other Vitam Products Available on The Taste of Germany

If you enjoy the Coarse Liverwurst spread, you may also like these Vitam specialties:

Each builds on the same principle: organic, natural ingredients, yeast-based umami, and the ability to turn simple foods into something deeply flavorful.

]]> <![CDATA[Maifest: Traditions, Recipes, Party Foods]]> https://www.thetasteofgermany.com/blog/maifest-traditions-recipes-party-foods/ Fri, 27 Mar 2026 20:30:42 +0000 https://www.thetasteofgermany.com/blog/maifest-traditions-recipes-party-foods/ Springfest & Maifest: Hello, Spring Fests!

Maifest (Mayfest) celebrates the arrival of spring—nature’s bright reawakening after winter’s cold and darkness. Rooted in ancient seasonal rituals that later took on Christian significance, modern Maifest is all about color, community, and outdoor joy—often complete with dancing, music, and the iconic Maibaum (Maypole) in town squares and village greens.

Across Germany, spring festivities still show up in familiar, charming ways: streets dressed with flowers and drapery, May queens and kings, and in some regions even bonfires welcoming the season. And for anyone hosting at home, Maifest has one big advantage: it’s a celebration built for the backyard—easy, festive, and wonderfully snackable.

What to serve for a Maifest or Springfest spread

A classic Springfest table is a “best of Germany in May” lineup—think sausages, mustards, pickles, breads, cheeses, and hams, plus something refreshing in the glass.

Easy crowd-pleasers to build your menu around:

  • Grilled or warmed German sausages with mustard and curry ketchup
  • A crunchy side of gherkins/pickles and quick salad-style sides
  • Breads and pretzels for dunking, stacking, and snacking
  • A spring drink centerpiece: Maibowle (May Punch) or Green Waldmeister Maibowle

The signature sip: Maibowle and May Punch

No Maifest feels complete without Maibowle (May punch)—a refreshing mixture built around white wine and sparkling wine and flavored with sweet woodruff (Waldmeister). The Maifest reference page highlights Maibowle as a traditional spring drink and explains the classic “May wine” flavor that woodruff creates when it infuses the punch.

Recipe picks to feature (from the Maifest page):

Featured Maifest recipes to bring the party to life

These recipes are listed right on your Maifest traditions page—perfect “anchor dishes” for a Springfest menu because they’re flavorful, festive, and made for sharing:

Westphalian Ham on Potato Pancakes with Parsley Sour Cream

Golden potato pancakes topped with seasoned parsley sour cream and smoke-cured Westphalian ham (or Black Forest ham). It’s the kind of tray that disappears fast—crispy, creamy, salty, and instantly party-appropriate.

Pichelsteiner Stew (Pichelsteiner Topf)

A hearty Bavarian stew with an origin story built for spring gatherings: rustic comfort food designed to feed a crowd, especially when the weather turns unexpectedly chilly. A great “make-ahead” main dish for a Maifest table.

Matjes Herring Salad in Yogurt Sauce (Hering in Jogurtsauce)

A bright, creamy, appetizer-style salad where marinated matjes herring is paired with dill pickles and a smooth blend of mayonnaise and vanilla yogurt. It’s a classic cold dish that balances richer grilled items beautifully.

Shop the Maifest essentials

Looking to build a Springfest menu quickly? The Maifest collection on TheTasteOfGermany is designed exactly for that—sausages, condiments, side dishes, and sweets all curated for the season.

]]> Springfest & Maifest: Hello, Spring Fests!

Maifest (Mayfest) celebrates the arrival of spring—nature’s bright reawakening after winter’s cold and darkness. Rooted in ancient seasonal rituals that later took on Christian significance, modern Maifest is all about color, community, and outdoor joy—often complete with dancing, music, and the iconic Maibaum (Maypole) in town squares and village greens.

Across Germany, spring festivities still show up in familiar, charming ways: streets dressed with flowers and drapery, May queens and kings, and in some regions even bonfires welcoming the season. And for anyone hosting at home, Maifest has one big advantage: it’s a celebration built for the backyard—easy, festive, and wonderfully snackable.

What to serve for a Maifest or Springfest spread

A classic Springfest table is a “best of Germany in May” lineup—think sausages, mustards, pickles, breads, cheeses, and hams, plus something refreshing in the glass.

Easy crowd-pleasers to build your menu around:

  • Grilled or warmed German sausages with mustard and curry ketchup
  • A crunchy side of gherkins/pickles and quick salad-style sides
  • Breads and pretzels for dunking, stacking, and snacking
  • A spring drink centerpiece: Maibowle (May Punch) or Green Waldmeister Maibowle

The signature sip: Maibowle and May Punch

No Maifest feels complete without Maibowle (May punch)—a refreshing mixture built around white wine and sparkling wine and flavored with sweet woodruff (Waldmeister). The Maifest reference page highlights Maibowle as a traditional spring drink and explains the classic “May wine” flavor that woodruff creates when it infuses the punch.

Recipe picks to feature (from the Maifest page):

Featured Maifest recipes to bring the party to life

These recipes are listed right on your Maifest traditions page—perfect “anchor dishes” for a Springfest menu because they’re flavorful, festive, and made for sharing:

Westphalian Ham on Potato Pancakes with Parsley Sour Cream

Golden potato pancakes topped with seasoned parsley sour cream and smoke-cured Westphalian ham (or Black Forest ham). It’s the kind of tray that disappears fast—crispy, creamy, salty, and instantly party-appropriate.

Pichelsteiner Stew (Pichelsteiner Topf)

A hearty Bavarian stew with an origin story built for spring gatherings: rustic comfort food designed to feed a crowd, especially when the weather turns unexpectedly chilly. A great “make-ahead” main dish for a Maifest table.

Matjes Herring Salad in Yogurt Sauce (Hering in Jogurtsauce)

A bright, creamy, appetizer-style salad where marinated matjes herring is paired with dill pickles and a smooth blend of mayonnaise and vanilla yogurt. It’s a classic cold dish that balances richer grilled items beautifully.

Shop the Maifest essentials

Looking to build a Springfest menu quickly? The Maifest collection on TheTasteOfGermany is designed exactly for that—sausages, condiments, side dishes, and sweets all curated for the season.

]]> <![CDATA[Quick-to-Make Munchies: Baltic "Fish & Chips" ]]> https://www.thetasteofgermany.com/blog/quicktomake-munchies-baltic-fish-chips-/ Sat, 27 Dec 2025 20:33:23 +0000 https://www.thetasteofgermany.com/blog/quicktomake-munchies-baltic-fish-chips-/ Tired of tuna? Try a Kipper Smoked Herring Filets with Salted Potato Snack Sticks.Ingredients are easy to carry, preparation takes a few minutes and you get a tasty meal at home, school or work. 

I am not a regular consumer of canned fish, occasionally whipping up a tuna with mayo and grated carrots. Raiding my pantry for a quick lunch the other day, I found a tin of kipper snack (smoked herring filet in oil) and a bag of baked potato sticks. "Fish & chips" came to mind, so I tried to combine these two standby snacks. It worked just fine. Well balanced flavor and texture, not too salty, too fishy or too soggy (as in soft french fries). m fact, this was a very satisfying, palate-pleasing lunch that did not fill me up. Add some fresh, crunchy vegetables, like bell peppers, carrots, cucumbers or radishes, add parsley and tomato. 

Ruegenfisch, located in Sassnitz on the island of Ruegen (at the Baltic Sea coast of Mecklenburg-Vorpommern), is Germany's largest producer of canned herrings, mackerels, sprats, trout and salmon. We sell close to 25 varieties: smoked peppered herring, herring in tomato-, wine-, horseradish-, or mustard sauce, fried or smoked mackerel in oil, Kieler sprats, herring in aspic and many more. If you like canned fish, the Baltic Sea herring assortment will delight you. All tinned herrings and mackerel products are rich in omega-3 fatty acid and other vital nutrients. 

The Pom Sticks (as in pommes frites)  from Lorenz and Frit Sticks (as in pommes frites) from Funny Frisch (with paprika) are popular potato-based savory snacks. They mimic the feel of french fries, are crunchy, lightly flavored and act equally good as a snack and as a side dish.

]]> Tired of tuna? Try a Kipper Smoked Herring Filets with Salted Potato Snack Sticks.Ingredients are easy to carry, preparation takes a few minutes and you get a tasty meal at home, school or work. 

I am not a regular consumer of canned fish, occasionally whipping up a tuna with mayo and grated carrots. Raiding my pantry for a quick lunch the other day, I found a tin of kipper snack (smoked herring filet in oil) and a bag of baked potato sticks. "Fish & chips" came to mind, so I tried to combine these two standby snacks. It worked just fine. Well balanced flavor and texture, not too salty, too fishy or too soggy (as in soft french fries). m fact, this was a very satisfying, palate-pleasing lunch that did not fill me up. Add some fresh, crunchy vegetables, like bell peppers, carrots, cucumbers or radishes, add parsley and tomato. 

Ruegenfisch, located in Sassnitz on the island of Ruegen (at the Baltic Sea coast of Mecklenburg-Vorpommern), is Germany's largest producer of canned herrings, mackerels, sprats, trout and salmon. We sell close to 25 varieties: smoked peppered herring, herring in tomato-, wine-, horseradish-, or mustard sauce, fried or smoked mackerel in oil, Kieler sprats, herring in aspic and many more. If you like canned fish, the Baltic Sea herring assortment will delight you. All tinned herrings and mackerel products are rich in omega-3 fatty acid and other vital nutrients. 

The Pom Sticks (as in pommes frites)  from Lorenz and Frit Sticks (as in pommes frites) from Funny Frisch (with paprika) are popular potato-based savory snacks. They mimic the feel of french fries, are crunchy, lightly flavored and act equally good as a snack and as a side dish.

]]> <![CDATA[Make Your Own German Gummy Bears]]> https://www.thetasteofgermany.com/blog/make-your-own-german-gummy-bears/ Sat, 27 Dec 2025 10:16:37 +0000 https://www.thetasteofgermany.com/blog/make-your-own-german-gummy-bears/ What is better than buying those gummy bears in bags? Make your own. All you need is our “Make Your Own German Gummy Bear” candy making kit, a perfect birthday gift for young and old children.

The "Make Your Own German Gummy Candy Kits" range includes Gummy Bears, Gummy Unicorns, Gummy Dinosaurs, Gummy Mermaids. All ingredients are sourced and produced in Germany. Each kit contains a base-mix made of different sugars, gelatin, lemon, apple, and strawberry flavors, and a reusable silicone mold.

The process is easy: simply dissolve the base mix in ¼ cup of hot (not boiling) water, stir, pour the syrup into the mold, freeze or cool, and enjoy. The mix is not too sweet, all flavors and colors are natural, except one of the color components.

Making your own gummy candies by itself is a fun activity for children…and their parents. Even grown-ups can have their fun, by making creative dessert decorations or party gummy with a little shot of alcohol or weed extract. Here are 5 ideas to use the kits in alternative ways:

Kick up the flavor: Instead of water, dissolve the three mixes in heated orange juice, apple juice of any kind of jam or jelly. Although the mixes contain delicious natural flavors, the addition of a fruit based liquid kicks up the taste by some degree.

Choose your own shape: Buy any silicone molds that are used for making ice cubes n the shape of your choice. Buy the Make Your Own Gummy Bear Refill mix at half the costs and use the flavored mixes as described above.  You can find online a lot of ice cube trays in child or adult appropriate shapes. The mixes performs well in molds of all sizes.

Mix and match flavors/colors: All kits come with three base flavors and colors. Green (apple), yellow (lemon), and red strawberries). Pour half of one mix and half of another mix into ¼ cup of hot water, stir and pour into the mold. You’ll get shades of purple, orange and other color tones

Use as culinary decorations: If you like it hot, add some chili pepper to the mix before heating. Or sparkling blue sugars sprinkles. Then add the colorful gummy candy shape of your choice to a dessert, muffins, main meals or appetizers. Let your culinary creativity run wild.

Make gummy bear shots (for adults over 21 years): Dissolve the powder of 1 bag in an 1/8 of a cup of hot water and add an 1/8 cup vodka, gin or tequila to the syrup once it cooled down a bit. You ‘ll get a nice taste and a little “kick” from eating the gummies.

Make a "weed" shot (for adults over 21 years and where permitted): Add 5-8 mg of CBD or THC oil to the gummy syrup after taking the syrup off the heat. Don’t worry about dilution, the gummies will still chewy, flavorful step up from “glibber-y” Jell-O shots.

Make medicine go down. Add bitter-tasting vitamin or protein powder to the mix before dissolving it. A little gummy candy might make the medicine go down

What’s the German connection:Candy maker Hans Riegel invented gummy candies in the 1920. Toy teddy bears from another German manufacturer, Steiff, had just gained widespread popularity and became possibly the inspiration for the gummy bear. Hans learned his trade with an apprenticeship in candy boiling and set up his first manufacturing facility in Bonn, a small town situated along the Rhine River (which became later the first capital of West Germany). He incorporated his company with the initials of his name and the city: HaRiBo. Hans’ original formula contained sugar, gelatin, fruit syrup and a bit of bee wax to make the bears chewy, fruity and delicious. His son also called Hans transformed the company into a global company. But Germany remains gummy bear land. You can find specialized gummy candy shops all over Germany, with names such Baerenland, BaerenTreff or Bears & Friends

]]> What is better than buying those gummy bears in bags? Make your own. All you need is our “Make Your Own German Gummy Bear” candy making kit, a perfect birthday gift for young and old children.

The "Make Your Own German Gummy Candy Kits" range includes Gummy Bears, Gummy Unicorns, Gummy Dinosaurs, Gummy Mermaids. All ingredients are sourced and produced in Germany. Each kit contains a base-mix made of different sugars, gelatin, lemon, apple, and strawberry flavors, and a reusable silicone mold.

The process is easy: simply dissolve the base mix in ¼ cup of hot (not boiling) water, stir, pour the syrup into the mold, freeze or cool, and enjoy. The mix is not too sweet, all flavors and colors are natural, except one of the color components.

Making your own gummy candies by itself is a fun activity for children…and their parents. Even grown-ups can have their fun, by making creative dessert decorations or party gummy with a little shot of alcohol or weed extract. Here are 5 ideas to use the kits in alternative ways:

Kick up the flavor: Instead of water, dissolve the three mixes in heated orange juice, apple juice of any kind of jam or jelly. Although the mixes contain delicious natural flavors, the addition of a fruit based liquid kicks up the taste by some degree.

Choose your own shape: Buy any silicone molds that are used for making ice cubes n the shape of your choice. Buy the Make Your Own Gummy Bear Refill mix at half the costs and use the flavored mixes as described above.  You can find online a lot of ice cube trays in child or adult appropriate shapes. The mixes performs well in molds of all sizes.

Mix and match flavors/colors: All kits come with three base flavors and colors. Green (apple), yellow (lemon), and red strawberries). Pour half of one mix and half of another mix into ¼ cup of hot water, stir and pour into the mold. You’ll get shades of purple, orange and other color tones

Use as culinary decorations: If you like it hot, add some chili pepper to the mix before heating. Or sparkling blue sugars sprinkles. Then add the colorful gummy candy shape of your choice to a dessert, muffins, main meals or appetizers. Let your culinary creativity run wild.

Make gummy bear shots (for adults over 21 years): Dissolve the powder of 1 bag in an 1/8 of a cup of hot water and add an 1/8 cup vodka, gin or tequila to the syrup once it cooled down a bit. You ‘ll get a nice taste and a little “kick” from eating the gummies.

Make a "weed" shot (for adults over 21 years and where permitted): Add 5-8 mg of CBD or THC oil to the gummy syrup after taking the syrup off the heat. Don’t worry about dilution, the gummies will still chewy, flavorful step up from “glibber-y” Jell-O shots.

Make medicine go down. Add bitter-tasting vitamin or protein powder to the mix before dissolving it. A little gummy candy might make the medicine go down

What’s the German connection:Candy maker Hans Riegel invented gummy candies in the 1920. Toy teddy bears from another German manufacturer, Steiff, had just gained widespread popularity and became possibly the inspiration for the gummy bear. Hans learned his trade with an apprenticeship in candy boiling and set up his first manufacturing facility in Bonn, a small town situated along the Rhine River (which became later the first capital of West Germany). He incorporated his company with the initials of his name and the city: HaRiBo. Hans’ original formula contained sugar, gelatin, fruit syrup and a bit of bee wax to make the bears chewy, fruity and delicious. His son also called Hans transformed the company into a global company. But Germany remains gummy bear land. You can find specialized gummy candy shops all over Germany, with names such Baerenland, BaerenTreff or Bears & Friends

]]> <![CDATA[The Ultimate Oktoberfest Party Guide]]> https://www.thetasteofgermany.com/blog/the-ultimate-oktoberfest-party-guide/ Sat, 21 Jun 2025 00:48:45 +0000 https://www.thetasteofgermany.com/blog/the-ultimate-oktoberfest-party-guide/ Can’t make it to Munich this year? Don’t fret. This is your Ultimate Oktoberfest Party Guide with everything you need to oompah your night away. You’ll find food, drink, and recipe ideas, decorations, a roundup of Oktoberfests in the United States and Canada, plus plenty of anecdotes and trivia to keep guests smiling. Read more.

Unpack your lederhosen and dirndl and start planning the party. We’ll help you with menu ideas, delicious ingredients, and festive accessories for the ultimate Oktoberfest buffet. Best of all, everything is available in North America—right here in our store.

The top 15 “must have” ingredients

Perfect for your buffet—and you can shop them right here in this store:

  1. Bratwurst
  2. Black Forest Ham ,
  3. Original Frankfurters ,
  4. Bavarian-style Pretzels
  5. Westphalian whole grain breads
  6. Allgau Cheese ,
  7. Sweet to hot mustards and curry ketchup from Duesseldorf and Bremen
  8. Tangy pickles and sauerkraut from South-West Germany.
  9. Spaetzle Noodles and Bavarian Potato Dumplings
  10. Savory Snacks, like pretzel sticks
  11. Make Your Own Gummy Bears kit.
  12. Bee Sting Cake or Black Forest Chocolate Cherry Cake
  13. Bavarian Mozart Kugel or Luebecker Marzipan
  14. Refreshing Radler soft drinks
  15. Non-Alcoholic Beer

For your convenience, we curated two Oktoberfest Collections for 4 and 8 guests—available either with perishable products (think fresh pretzels and sausages) or pantry-stable items if you’re shipping early, gifting, or hosting later.

 

The menu plan

Surf our sister site www.germanfoods.org. We've compiled a host of unique, authentic recipes on our Oktoberfest Recipe Collection page—perfect for building your buffet from snacks to mains to desserts. Altogether, the site features over 700 recipes, so you can mix and match classics and new favorites without breaking a sweat.

 

Bavarian and German decorations

No problem—we’ve got them, too. Set the scene with Bavarian blue-and-white touches, steins and tableware, bunting, and cozy beer-garden vibes. A few well-placed decorations turn any room into a mini Wiesn and make every photo look celebration-ready.

 

The Chicken Dance

No matter if you prefer Mozart, mild pop, or heavy metal—you have to play the Chicken Dance. Composed by Swiss musician Werner Thomas in the 1950s and originally known as the Duck Dance, the tune morphed into the Bird Dance and eventually the Chicken Dance over the decades. It’s the number one Oktoberfest hit, complete with easy, follow-along moves. In the 1980s, the version with lyrics by Frank Zander (“If we all were angels”) hit the charts. Here’s the German and English text if you’d like to sing along.

 

What's so "cool" about Oktoberfest

Keep guests entertained with quick bits of history, stats, and anecdotes from the Munich Oktoberfest—why it started, how it grew, and the traditions that traveled the world. A little trivia between courses keeps the energy lively and the conversation flowing.

 

Oktoberfest in the United States and Canada

Still want to go out and party with crowds? No problem—find the most prominent Oktoberfests in your state or province in our list, which we compile and update each year (click the link above). Know of another large, multi-day Oktoberfest in your area? Drop us a line with the website link and details so we can add it.

]]> Can’t make it to Munich this year? Don’t fret. This is your Ultimate Oktoberfest Party Guide with everything you need to oompah your night away. You’ll find food, drink, and recipe ideas, decorations, a roundup of Oktoberfests in the United States and Canada, plus plenty of anecdotes and trivia to keep guests smiling. Read more.

Unpack your lederhosen and dirndl and start planning the party. We’ll help you with menu ideas, delicious ingredients, and festive accessories for the ultimate Oktoberfest buffet. Best of all, everything is available in North America—right here in our store.

The top 15 “must have” ingredients

Perfect for your buffet—and you can shop them right here in this store:

  1. Bratwurst
  2. Black Forest Ham ,
  3. Original Frankfurters ,
  4. Bavarian-style Pretzels
  5. Westphalian whole grain breads
  6. Allgau Cheese ,
  7. Sweet to hot mustards and curry ketchup from Duesseldorf and Bremen
  8. Tangy pickles and sauerkraut from South-West Germany.
  9. Spaetzle Noodles and Bavarian Potato Dumplings
  10. Savory Snacks, like pretzel sticks
  11. Make Your Own Gummy Bears kit.
  12. Bee Sting Cake or Black Forest Chocolate Cherry Cake
  13. Bavarian Mozart Kugel or Luebecker Marzipan
  14. Refreshing Radler soft drinks
  15. Non-Alcoholic Beer

For your convenience, we curated two Oktoberfest Collections for 4 and 8 guests—available either with perishable products (think fresh pretzels and sausages) or pantry-stable items if you’re shipping early, gifting, or hosting later.

 

The menu plan

Surf our sister site www.germanfoods.org. We've compiled a host of unique, authentic recipes on our Oktoberfest Recipe Collection page—perfect for building your buffet from snacks to mains to desserts. Altogether, the site features over 700 recipes, so you can mix and match classics and new favorites without breaking a sweat.

 

Bavarian and German decorations

No problem—we’ve got them, too. Set the scene with Bavarian blue-and-white touches, steins and tableware, bunting, and cozy beer-garden vibes. A few well-placed decorations turn any room into a mini Wiesn and make every photo look celebration-ready.

 

The Chicken Dance

No matter if you prefer Mozart, mild pop, or heavy metal—you have to play the Chicken Dance. Composed by Swiss musician Werner Thomas in the 1950s and originally known as the Duck Dance, the tune morphed into the Bird Dance and eventually the Chicken Dance over the decades. It’s the number one Oktoberfest hit, complete with easy, follow-along moves. In the 1980s, the version with lyrics by Frank Zander (“If we all were angels”) hit the charts. Here’s the German and English text if you’d like to sing along.

 

What's so "cool" about Oktoberfest

Keep guests entertained with quick bits of history, stats, and anecdotes from the Munich Oktoberfest—why it started, how it grew, and the traditions that traveled the world. A little trivia between courses keeps the energy lively and the conversation flowing.

 

Oktoberfest in the United States and Canada

Still want to go out and party with crowds? No problem—find the most prominent Oktoberfests in your state or province in our list, which we compile and update each year (click the link above). Know of another large, multi-day Oktoberfest in your area? Drop us a line with the website link and details so we can add it.

]]>