BratwurstLeberkäsePretzelSchweinshaxe

Bavarian German

Schweinshaxe, Pretzel, Bratwurst, beer — the Munich Hofbräuhaus pork-and-lager axis.

4 dishes · 20 ingredients · 5 techniques
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The Pantry

MustardMustardBlack PepperBlack PeppersaltsaltOnionOnionGarlicGarlicBeefBeefBeerBeerMeatMeat
See all 20 ingredients›

Proteins

BeefBeefMeatMeatPorkPorkGround BeefGround BeefBratwurst sausagesBratwurst sausagesPork knucklePork knuckleVealVeal

Vegetables

MustardMustardOnionOnion

Herbs & Spices

Black PepperBlack PepperGarlicGarlicMarjoramMarjoramCaraway SeedsCaraway Seeds

Grains & Staples

FlourFlourBread rollsBread rolls

Sauces & Condiments

saltsaltBeerBeerWaterWater

Other

YeastYeastBaking sodaBaking soda

How They Cook

Techniques that define this cuisine

01

Roasting

Schweinshaxe
02

Baking

LeberkäsePretzel
03

Grilling

Bratwurst
04

Braising

Schweinshaxe
See 1 more techniques›
Boiling

Signature Dishes (4)

Bratwurst
Bratwurst
Easy20m
Leberkäse
Leberkäse
Medium1.5h
Pretzel
Pretzel
Hard1.5h
Schweinshaxe
Schweinshaxe
Hard3h

Other regions

Siblings within German — each its own tradition.

Rhineland-Saxon German
4

Western and eastern German cooking — Sauerbraten vinegar-braised beef, Reibekuchen potato pancakes, Königsberger Klopse caper-lemon meatballs.

Swabian German
3

Swabia (Stuttgart) — egg-pasta country. Maultaschen monk-dumplings, Spätzle, Käsespätzle. Distinct from Bavarian pork tradition.

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