Would you like to bookmark this item?

You can bookmark this item and revisit it later using the “My Bookmarks” function at the bottom of the page. Bookmarking items is only possible when you’ve enabled cookies on your browser. Please note: If you delete your cookies, all previously set bookmarks will be erased.

zum Inhalt springen Beer garden in Erfurt © Andreas Weise, Thuringia Tourist Board

Fun Fact

Every November 11th on St. Martin's Day, bakeries throughout LutherCountry sell the traditional "Martinshörnchen". This regional delight is a yeast bun shaped like a croissant and goes great with marmelade, jam or Nutella!


Just like in Luther's time, the regional cuisine of LutherCountry uses fresh, local ingredients for recipes that date back hundreds of years. German cuisine is traditionally heavy and hearty, boasting an array of aromas and tastes to satisfy even the pickiest of palates.

We have gathered a few traditional recipes below for you to try at home!

»Thuringian Bratwurst

Thuringian bratwurst was first mentioned in official records in 1404, making this recipe older than the Reformation! The original bratwurst consisted of pork, or sometimes beef and veal, as well as salt, pepper, garlic, caraway, and marjoram. In order to be called a "Thuringian Bratwurst", at least 51% of the ingredients have to come directly from Thuringia.


2.2 lbs. of pork
20 g of salt
3 g of pepper
a pinch of marjoram
a pinch of caraway

Mince the meat (coarsely), season with salt and spices, knead and mince again (finely). Fill sausage skin with the mixture and twist off at approximately 20 cm. The bratwurst can either be grilled straight away or stored in the freezer.

»Thuringian Potato Dumplings

Thuringian potato dumplings are a mixture of mashed and grated potatoes and bread crumbs. They are traditionally served with a roast, sauce, and red cabbage.

Ingredients (for approximately 8 dumplings):

4.4 lbs. of potatoes
1 loaf of bread
¼ cup of butter

Peel and wash potatoes, boil ¼ of them and grate the rest. Squeeze the grated potatoes and wait until the starch separates from the water. Add starch to the grated potatoes. Mash the boiled potatoes. Crumble the loaf of bread and fry them carefully in a pan. Finally, mix the mashed with the grated potatoes before adding flour and salt to taste. Form the dumplings and place 2 to 3 fried bread crumbs in the middle. Bring saltwater to boil, add the dumplings, and reduce the heat. Gently boil for 20 min. and serve immediately.

»Thuringian Bratwurst with Sauerkraut


8 Thuringian bratwursts
3 cups of sauerkraut
250 ml of white wine
2 onions
Salt, pepper, caraway seeds

Chop onions and sauté with butter in a heated pan. Add sauerkraut and season with salt, pepper, and caraway seeds. Add white wine and cook at medium heat for approximately 30 min. Fry bratwursts in a separate pan until golden brown on both sides.

»Thuringian Plum Cake

Thuringia is not only famous for bratwurst and roasted meat, but also for its sweets and cakes. One of the most popular Thuringian cakes is plum cake, which is made with a yeast dough.


For the dough:
4 cups of flour
2 packets of dry yeast (American Style)
250 ml of milk
2/3 cup of sugar
½ cup of butter
1 egg
A pinch of salt and ground nutmeg

For the topping:
1 liter of milk
½ cup of sugar
1 packet vanilla sugar
½ cup of semolina
3.3 lbs. of plums
375 ml of sour cream
½ cup cornstarch

Stir the yeast and sugar into the lukewarm milk. Add the flour, butter, egg, salt, and nutmeg, and knead to form a dough. Let it rest until it has risen to twice its original size. Knead the dough again and spread on a baking tray. For the topping, heat the milk in a pan before adding the sugar, vanilla sugar, and semolina, stirring until thick and creamy. Spread the mixture on the dough. Place the plum halves evenly on top. Mix the sour cream with some sugar and cornstarch and pour over the plums. Bake at 390–430°F for 25 to 35 minutes.


Cabbage is a popular side dish in Germany and traditionally served with roasted meat and potato dumplings. It can be prepared in a variety of ways depending on seasoning and personal preferences.


1 or 2 heads of cabbage
Approximately ¼ cup of lard
1 onion
2 tablespoons of flour
3 tablespoons of vinegar
Salt, sugar

Heat up lard in a pan and sauté chopped onions. Add chopped cabbage, salt, sugar, vinegar, and a bit of water. Slowly steam the cabbage, adding water from time to time. Just before serving, add flour and season again with sugar and vinegar.

Add pieces of apple to red cabbage.
Add caraway seeds to white cabbage.

»Thuringian Roast

What makes a traditional Thuringian roast so special is its marinade, whose unique flavor takes approximately 24 hours to fully unfold. A Thuringian roast can either be grilled or prepared in a pan and is usually served with bread or roasted potatoes.


8 pork chops
8 onions
1.5 liters of pilsner beer
8 tablespoons of mustard (e.g. Born mustard)
Salt, pepper

Season pork chops with salt and pepper and marinate with mustard. Chop onions and put the pork chops and onions in a deep pan, layer upon layer. Pour beer into the pan and let set for approximately 24 hours. Fry the onions and meat in a pan. Serve the roast on a piece of bread and cover with onion rings.


Stollen is the most popular cake in LutherCountry during the holiday season and a hallmark of local Christmas markets. This heavy cake is filled with various combinations of dried fruit, nuts, and marzipan and is sprinkled with powdered sugar.


4.4 lbs. of flour
3 packets of yeast
3 1/3 cups of butter
2 eggs
½ liter of milk
2 cups of sugar
Vanilla sugar
125 ml of rum
2.2 lbs. of raisins
3 1/3 cups of almonds
1 ¾ cups of candied lemon peels
1 cup of candied orange peels
Grated lemon peel (from 2 lemons)
1 1/8 cups of butter
Powdered sugar

Wash raisins, cover them with rum, and let them rest overnight. Mix yeast with sugar and lukewarm milk, add 1/3 of the flour and let it rest for approximately 1 hour. Add the rest of the ingredients, knead the dough, and let it rest overnight. Form 4 Stollen and bake them at 350 F° for approximately 45 minutes. Butter the Stollen and cover them with vanilla sugar. Let them cool before sprinkling them with powdered sugar.