Brot and Brotchen :
The German tradition of "Abendbrot," which literally translates as "evening bread," is a very attractive option during the summer, as no cooking is involved. Instead of a big meal, a typical Abendbrot is made up of a selection of cheeses, cold cuts or sausage, and pickles served with slices of dark bread .
2. Currywurst :
Currywurst is a fast food dish of German origin consisting of steamed, and fried pork sausage (German: Bratwurst) typically cut into bite-sized chunks and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste topped with curry powder, or a ready-made ketchup seasoned with curry and other spices.
3. Sausages :
A sausage is a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders.
4. Reibekuchen :
Reibekuchen are made with potato pancakes with Hanukkah, they have more broad origins. They originated in the eastern European countries of Germany Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes.
5. Pretzel :
pretzel, a brittle, glazed-and-salted cracker of German or Alsatian origin. Made from a rope of dough typically fashioned into the shape of a loose knot, the pretzel is briefly boiled and then glazed with egg, salted, and baked. Pretzels are customarily eaten as a snack with beer.
6. Knodel :
Knödel or Klöße are large round poached or boiled potato or bread dumplings, made without yeast. They are normal parts of Austrian, German, Hungarian and Czech cuisine.
7. Pork Shank :
The shank is the lower portion of the leg, below the knee joint. The shank makes up half the leg, the upper portion of the leg is called the butt. Although the shank may not be quite as tender as the butt end, many prefer the shank for roast pork recipes because it is easier to carve.
8. Dibbelabbes :
Traditional German cuisine is known for healthy, hearty dishes that are most often served with sauces and Diebelbebes, a potato hash prepared from raw grated potatoes.
9. Maultaschen :
Maultaschen look like oversize, overstuffed ravioli. They have a filling made of bread and meat — traditionally pork and veal — and fresh herbs. Quality maultaschen, those without too much bread, are firm against a knife cut and can taste a bit like meatballs.
10. Apfelstrudel :
It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. There are numerous techniques for manually pulling strudel dough.