German Pork Recipes

German cuisine varies greatly from region to region. The southern regions of Bavaria and Swabia share many dishes among them and with their neighbours to the south, Switzerland and Austria.

Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular by a substantial amount.

Throughout Germany, meat is very often eaten in sausage form. There is said to be more than 1500 different types of sausage in Germany. One such sausage is the Frankfurter sausage, a smoked sausage made from pure pork, which is eaten hot and usually accompanied by bread and mustard.

Mutzbraten - Pound of pork, roasted on open birchwood fire, served with sauerkraut.

Thüringer Rostbrätel - A pork neck steak marinated together with onions in beer and mustard.

Schweinshaxe - Pork hock served grilled and crispy with Sauerkraut or boiled as "Eisbein".

Schwenker or Schwenkbraten - Pork steaks, marinated in spices and onions and broiled on a grill that hangs on a chain over a wood fire.

Pork Recipes from Germany

Baked and Sauted Sauerkraut with Pork
When cooking sauerkraut for the table, pork in one form or another is generally added.

Crisp German Meatballs
This is a recipe that makes five dozen yummy German pork meatballs.

Bratwurst In Beer Berlin Style
Favorite German recipe for making bratwurst sausage and onions in beer served with mashed potatoes and red cabbage.

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