29+ Delicious Sunday German Recipes That Will Warm Your Soul

Sunday in Germany is synonymous with hearty, comforting meals that bring family and friends together around the table.

Rooted deeply in tradition, German Sunday recipes showcase rich flavors, slow-cooked dishes, and an array of rustic specialties—from tender roasts and savory dumplings to warming soups and classic potato preparations.

Whether you’re craving the crispy goodness of Reibekuchen or the savory delight of Rinderrouladen, these 29+ Sunday German recipes offer something for every palate.

They capture the spirit of German home cooking, inviting you to slow down, savor the moment, and enjoy a meal made with love and care.

29+ Delicious Sunday German Recipes That Will Warm Your Soul

Exploring these 29+ Sunday German recipes is like taking a culinary journey through the heart of Germany’s diverse regions and their rich traditions.

Each recipe tells a story of heritage, community, and the joy of sharing good food.

From the smoky flavors of Kasseler mit Sauerkraut to the delicate creaminess of Königsberger Klopse, these dishes are designed to be savored slowly and enjoyed fully.

So next Sunday, gather your loved ones, pick a recipe (or a few), and create your own memorable German-inspired feast that celebrates both comfort and culture.

Sauerbraten

Sauerbraten is a slow-marinated pot roast, often considered one of Germany’s most iconic dishes.

Traditionally reserved for Sundays and special occasions, this dish is deeply flavored with vinegar, wine, and spices, which tenderize the meat over several days.

The result is a rich, tangy roast that pairs beautifully with classic sides like red cabbage and potato dumplings.

It’s a timeless centerpiece perfect for gathering around the table with family.

Ingredients:

• 3 lb beef chuck or rump roast
• 2 cups red wine vinegar
• 1 cup red wine
• 1 onion, sliced
• 2 bay leaves
• 6 juniper berries
• 6 whole cloves
• Salt and black pepper
• 2 tbsp oil
• 2 tbsp sugar
• 2 tbsp flour
• 10 crushed ginger snap cookies

Instructions:

1. Combine vinegar, wine, onion, and spices in a bowl. Submerge the beef and marinate for at least 3 days in the fridge, turning daily.
2. Remove meat, pat dry, and reserve marinade.
3. Brown the roast in oil in a Dutch oven. Remove meat and sauté onions.
4. Sprinkle sugar and flour over onions, stir until caramelized.
5. Return meat to pot, pour in strained marinade, and simmer covered for 3–4 hours.
6. Add crushed ginger snaps to thicken sauce. Simmer for another 15 minutes.
7. Slice and serve with dumplings or spaetzle.

This dish brings a warm and cozy depth to any Sunday.

Its long marinade and braise make it well worth the wait, turning any weekend into a celebration of tradition and flavor.

Schweinshaxe

A classic in Bavarian cuisine, Schweinshaxe—roasted pork knuckle—is known for its crispy skin and juicy interior.

Typically slow-roasted to perfection, it’s often served during Oktoberfest or Sunday dinners in southern Germany.

The dish pairs well with sauerkraut, pretzel dumplings, or mustard, offering a rustic and hearty dining experience that feels both festive and satisfying.

Ingredients:

• 1 pork knuckle (about 2 lb)
• 2 garlic cloves, minced
• 1 tbsp caraway seeds
• 1 tbsp salt
• 1 tsp black pepper
• 1 onion, quartered
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 cup dark beer
• 1 cup beef broth

Instructions:

1. Score the pork skin, rub with garlic, salt, pepper, and caraway.
2. Place pork on a roasting pan over vegetables.
3. Pour beer and broth into the pan. Roast uncovered at 350°F (175°C) for 2.5 hours.
4. Occasionally baste with pan juices. Increase oven to 425°F (220°C) during the final 20 minutes to crisp skin.
5. Remove and let rest 10 minutes before serving.

The crispy crackling and melt-in-your-mouth meat make Schweinshaxe a true Sunday indulgence.

It’s a feast that celebrates hearty German fare with every bite and is especially satisfying when enjoyed with good company and cold beer.

Rinderroulade

Rinderroulade, or beef roulade, is a beloved German dish where thin slices of beef are wrapped around mustard, bacon, pickles, and onions.

It’s then braised until tender in a flavorful gravy.

Traditionally served on Sundays and holidays, this comforting recipe is a true example of German homestyle cooking—elegant yet deeply nourishing.

Ingredients:

• 4 thin beef slices (top round)
• 4 tsp German mustard
• 4 slices bacon
• 1 onion, thinly sliced
• 1 pickle, julienned
• Salt and pepper
• Kitchen twine or toothpicks
• 2 tbsp oil
• 1 cup beef broth
• 1 cup red wine
• 1 tbsp tomato paste

Instructions:

1. Lay beef slices flat. Spread with mustard, and layer with bacon, onion, and pickle.
2. Roll tightly and secure with twine or toothpicks.
3. Brown rolls in oil in a large skillet.
4. Remove rolls, add tomato paste and deglaze with wine and broth.
5. Return rolls to pan, cover, and simmer for 90 minutes.
6. Remove rolls, reduce sauce to thicken, and season to taste.
7. Serve with mashed potatoes or red cabbage.

Rinderroulade brings comfort and elegance to the Sunday table.

Its savory layers and rich sauce make it a beloved dish across generations, perfect for slow meals and heartfelt conversation.

Königsberger Klopse

Königsberger Klopse are tender meatballs in a creamy white sauce flavored with capers—a specialty from East Prussia that’s become a beloved part of German cuisine.

The dish combines simplicity with elegance, making it ideal for Sunday dining.

It balances rich, mild meatballs with a pleasantly tangy sauce, typically served over boiled potatoes or rice.

Ingredients:

• 1 lb ground veal or beef-pork mix
• 1 egg
• 1 small onion, finely chopped
• 2 tbsp breadcrumbs
• 2 tbsp milk
• Salt and pepper
• 1 bay leaf
• 4–5 whole allspice
• 4 cups beef or vegetable broth

For the sauce:

• 2 tbsp butter
• 2 tbsp flour
• 1 cup cooking broth from meatballs
• 1/2 cup cream or milk
• 2 tbsp capers with brine
• Lemon juice to taste

Instructions:

1. Mix meat with egg, onion, breadcrumbs, milk, salt, and pepper. Form into small balls.
2. Bring broth with bay leaf and allspice to a simmer. Gently add meatballs and poach for 15–20 minutes.
3. In a separate pan, melt butter and stir in flour to make a roux. Gradually whisk in strained broth and bring to a simmer.
4. Add cream, capers, and lemon juice.
5. Return meatballs to sauce and warm through. Serve hot.

This dish offers a wonderful contrast of textures and flavors—the soft, savory meatballs complemented by the creamy, zesty sauce.

It’s elegant comfort food and a beautiful way to end a weekend on a high note.

Kasseler mit Sauerkraut

Kasseler mit Sauerkraut is a smoked pork chop dish that’s hearty, flavorful, and effortlessly satisfying.

Often served on Sundays in northern Germany, this recipe pairs the slightly smoky and salty meat with the tang of sauerkraut, creating a classic combination that’s both simple and soul-warming.

Ingredients:

• 2 smoked pork chops (Kasseler)
• 2 cups sauerkraut
• 1 onion, sliced
• 1 apple, grated
• 1/2 cup dry white wine
• 1 tbsp lard or butter
• Caraway seeds (optional)
• Pepper to taste

Instructions:

1. In a pan, melt lard or butter and sauté onion until soft.
2. Add sauerkraut, grated apple, wine, and caraway seeds. Simmer gently for 30 minutes.
3. Place pork chops on top, cover, and cook another 20–30 minutes over low heat.
4. Serve hot with mashed potatoes or rye bread.

This dish brings together rustic tradition and rich flavor in a way that feels authentically German.

It’s a perfect one-pan meal to gather around on a relaxed Sunday afternoon.

Kartoffelsuppe

Kartoffelsuppe, or German potato soup, is a classic comfort food—warm, nourishing, and ideal for a slower-paced Sunday.

With its creamy texture and savory additions like bacon or sausage, it’s a hearty option that can serve as a full meal.

Different regions have their own versions, but all share the essence of homey simplicity.

Ingredients:

• 1.5 lb potatoes, peeled and diced
• 1 onion, chopped
• 2 carrots, diced
• 1 leek, sliced
• 4 cups vegetable or chicken broth
• 4 slices bacon or 2 sausages (e.g., Wiener or Frankfurter)
• Salt, pepper, nutmeg
• 2 tbsp butter
• Fresh parsley, chopped

Instructions:

1. In a pot, melt butter and sauté onions, carrots, and leek.
2. Add potatoes and broth. Simmer until vegetables are tender (about 20 minutes).
3. Blend partially for a creamy texture while retaining chunks.
4. In a pan, fry bacon or slice sausages and stir into the soup.
5. Season with salt, pepper, and nutmeg. Garnish with parsley and serve.

Kartoffelsuppe is a reminder that simple ingredients can yield deeply satisfying results.

It’s the kind of dish that fills your home with warmth and brings comfort to the table—just what a Sunday meal should be.

Zwiebelkuchen

Zwiebelkuchen, or onion tart, is a savory pie made with caramelized onions, smoky bacon, and a creamy egg custard baked on a yeast or shortcrust base.

It’s especially popular in southern Germany during autumn, but it’s also a beloved Sunday dish served warm alongside wine or cider.

The rich, hearty filling and golden crust make it an irresistible comfort food.

Ingredients:
For the dough:

• 2 cups all-purpose flour
• 1/2 packet active dry yeast
• 1/2 cup warm milk
• 2 tbsp oil
• 1/2 tsp salt

For the topping:

• 1 lb onions, thinly sliced
• 4 oz bacon, diced
• 2 eggs
• 1/2 cup sour cream
• 1/2 tsp caraway seeds (optional)
• Salt and pepper
• Butter for frying

Instructions:

1. Prepare dough: dissolve yeast in warm milk, mix with flour, oil, and salt. Let rise 1 hour.
2. Fry bacon until crisp, add onions and sauté until golden. Let cool.
3. In a bowl, mix eggs, sour cream, and seasonings. Combine with onion mixture.
4. Roll out dough, place in greased tart pan, spread onion mixture on top.
5. Bake at 375°F (190°C) for about 35–40 minutes until golden brown.

This tart is rustic, rich, and deeply aromatic. It turns humble ingredients into a hearty meal that’s both celebratory and comforting—the perfect centerpiece for a leisurely Sunday.

Hasenpfeffer

Hasenpfeffer is a classic German rabbit stew, marinated in vinegar and spices, then braised until tender in a savory, wine-infused sauce.

Historically prepared on Sundays or holidays in rural German homes, this dish is bold, warming, and full of deep, earthy flavor.

While traditionally made with rabbit, you can also use chicken or pork if needed.

Ingredients:

• 2 lb rabbit, cut into pieces
• 1 cup red wine vinegar
• 1 cup dry red wine
• 1 onion, sliced
• 2 cloves garlic, crushed
• 2 bay leaves
• 4 juniper berries
• 1 tbsp flour
• 2 tbsp butter
• Salt and pepper

Instructions:

1. Marinate rabbit in vinegar, wine, onion, garlic, bay leaves, and juniper berries for 24 hours.
2. Remove rabbit and pat dry. Strain and reserve marinade.
3. In a large pot, brown rabbit in butter. Sprinkle with flour and stir.
4. Add marinade and simmer covered for 1.5 to 2 hours, until meat is tender.
5. Adjust seasoning and serve with egg noodles or boiled potatoes.

Hasenpfeffer offers a taste of old-world German tradition.

Its rich, complex flavors make it a standout dish, perfect for when you have time to enjoy both the cooking and the eating on a quiet Sunday.

Semmelknödel mit Pilzrahm

Semmelknödel mit Pilzrahm, or bread dumplings with creamy mushroom sauce, is a Bavarian comfort dish often served as a meatless main on Sundays.

The dumplings are soft and fluffy, made from day-old bread, and perfectly soak up the rich and velvety mushroom cream sauce.

This dish is deeply satisfying and showcases the German love for both earthy mushrooms and clever use of leftovers.

Ingredients:
For the dumplings:

• 6–8 stale bread rolls, cubed
• 1 cup warm milk
• 2 eggs
• 1 onion, finely chopped
• 2 tbsp butter
• 2 tbsp chopped parsley
• Salt and pepper

For the sauce:

• 10 oz mushrooms (button or mixed), sliced
• 1 small onion, diced
• 1 cup cream
• 1/2 cup vegetable broth
• 1 tbsp butter
• Salt, pepper, thyme

Instructions:

1. Pour warm milk over bread cubes and let soak.
2. Sauté onion in butter until soft, then mix into bread with eggs, parsley, salt, and pepper. Let rest 15 minutes.
3. Form into dumplings and simmer in salted water for about 15 minutes.
4. For sauce, sauté onion and mushrooms in butter. Add broth, simmer, then stir in cream and thyme. Cook until thickened.
5. Serve dumplings topped with the creamy mushroom sauce.

This dish brings together wholesome flavors and textures, making it a favorite for relaxed, meat-free Sundays.

It’s warm, indulgent, and speaks to the heart of German homestyle cooking.

Rindergulasch

Rindergulasch, or German beef goulash, is a deeply savory stew made from chunks of beef simmered slowly with onions, paprika, and rich stock.

While it originated in Hungary, the German version is thicker and often eaten on Sundays with spätzle, potatoes, or crusty bread.

Its slow-cooked depth of flavor makes it a quintessential cold-weather comfort dish.

Ingredients:

• 2 lb beef chuck, cut into cubes
• 3 large onions, sliced
• 2 tbsp tomato paste
• 2 tsp sweet paprika
• 1/2 tsp hot paprika (optional)
• 2 cups beef broth
• 1/2 cup red wine
• 2 tbsp flour
• 2 tbsp oil
• Salt and pepper

Instructions:

1. Heat oil in a heavy pot, brown beef cubes in batches. Set aside.
2. Sauté onions until golden and soft. Stir in tomato paste and paprika.
3. Sprinkle flour over onions, then return beef to the pot.
4. Pour in red wine and broth, scraping up browned bits.
5. Cover and simmer for 2–3 hours, until beef is tender and sauce is thickened.
6. Season to taste and serve hot.

This stew is bold, hearty, and perfect for slow, lazy Sundays.

Its long cooking time is a gift, as it allows flavors to mingle into a deeply satisfying meal you’ll want to make again.

Himmel und Erde

Himmel und Erde, meaning “Heaven and Earth,” is a traditional dish from western Germany that combines mashed potatoes (earth) with stewed apples (heaven) and is usually served with grilled blood sausage or bratwurst.

It’s a unique sweet-and-savory combination that’s simple yet full of nostalgic charm, often served in family homes for a relaxed Sunday lunch.

Ingredients:

• 1 lb potatoes, peeled and cubed
• 2 apples, peeled and sliced
• 1 onion, sliced
• 4 slices of blood sausage (or bratwurst)
• 2 tbsp butter
• 1/4 cup milk
• Salt and pepper

Instructions:

1. Boil potatoes in salted water until soft. Drain and mash with milk and butter.
2. In a pan, cook apples with a bit of butter until soft but not mushy.
3. Sauté onions until golden, then add sausage slices and fry until crisp.
4. Plate mashed potatoes topped with apples and sausage-onion mix.

This dish is rustic and rooted in regional tradition, offering both comfort and contrast.

It’s ideal for when you crave something familiar yet a little bit different—both homey and memorable.

Leberknödel

Leberknödel, or liver dumplings, are a traditional German specialty served in a rich beef broth or with sauerkraut and mashed potatoes.

Popular in Bavaria and the Palatinate, they are particularly cherished on Sundays when hearty, flavorful meals take center stage.

These dumplings are soft, robust, and packed with savory, spiced character.

Ingredients:

• 1/2 lb beef liver, finely chopped or ground
• 1/2 cup breadcrumbs
• 1 egg
• 1 onion, finely chopped
• 1 tbsp chopped parsley
• 1 tsp marjoram
• Salt and pepper
• Beef broth for simmering

Instructions:

1. Sauté onion in butter until soft.
2. Mix liver with breadcrumbs, egg, onions, parsley, marjoram, salt, and pepper.
3. Let mixture rest 15 minutes, then form into dumplings.
4. Simmer gently in hot beef broth (not boiling) for 20 minutes.
5. Serve in broth as soup or drained with mashed potatoes.

Leberknödel may be humble in ingredients, but they deliver bold, old-world flavor.

When served with care and tradition, they turn any Sunday into a soulful culinary experience.

Eisbein mit Sauerkraut

Eisbein, or cured pork knuckle, is a traditional dish from Berlin and northern Germany, typically boiled until tender and served with sauerkraut and mashed peas.

It’s a hearty, rustic recipe perfect for Sunday meals that demand patience and reward you with bold, meaty flavors.

The dish is best when cooked low and slow, allowing the fatty pork to become melt-in-your-mouth tender.

Ingredients:

• 2 cured pork knuckles (Eisbein)
• 1 onion, halved
• 2 bay leaves
• 4 juniper berries
• 1 tsp black peppercorns
• Water to cover
• 2 cups sauerkraut
• Mustard and mashed potatoes for serving

Instructions:

1. Place Eisbein in a large pot with onion, bay leaves, juniper berries, and peppercorns. Cover with water and bring to a boil.
2. Reduce heat and simmer for 2.5–3 hours until the meat is tender.
3. Warm sauerkraut separately with a bit of broth, caraway seeds, and butter.
4. Serve Eisbein with sauerkraut, mustard, and mashed potatoes or peas.

This dish is rich, tender, and utterly comforting. It captures the essence of a slow German Sunday—hearty, unhurried, and packed with tradition.

Maultaschen

Maultaschen are German stuffed pasta pockets, similar to ravioli but typically larger, and filled with a flavorful mixture of minced meat, spinach, onions, and herbs.

Originally from Swabia, these are often simmered in broth or pan-fried with onions.

While eaten year-round, they’re especially enjoyed on weekends when there’s time to shape each dumpling with care.

Ingredients:
For the dough:

• 2 cups flour
• 2 eggs
• A pinch of salt
• Water as needed

For the filling:

• 1/2 lb ground beef or pork
• 1/2 cup cooked spinach, finely chopped
• 1 onion, diced
• 1 egg
• 1 clove garlic, minced
• 1/2 tsp nutmeg
• Salt and pepper

Instructions:

1. Mix flour, eggs, salt, and water into a smooth dough. Let rest 30 minutes.
2. Sauté onion and garlic, then mix with ground meat, spinach, egg, and seasonings.
3. Roll out dough thinly, cut into large rectangles, place filling inside, fold and seal edges.
4. Simmer in salted water or broth for about 15 minutes.
5. Serve in broth or pan-fry with butter and onions.

Maultaschen are comforting, versatile, and deeply rooted in southern German culture.

They’re perfect for a Sunday lunch where both the cooking and the eating are meant to be savored.

Rotkohl

Rotkohl, or braised red cabbage, is a beloved German side dish traditionally served with roasts and dumplings.

While not a main course on its own, it’s an essential component of many Sunday meals across the country.

Its sweet-sour balance comes from apples, vinegar, and cloves, creating a deep flavor that enhances everything it accompanies.

Ingredients:

• 1 small red cabbage, finely shredded
• 1 apple, peeled and grated
• 1 onion, finely chopped
• 2 tbsp goose fat or butter
• 2 tbsp red wine vinegar
• 1/2 cup water or apple juice
• 2 cloves
• Salt, pepper, and a pinch of sugar

Instructions:

1. Heat fat in a pot, sauté onion until soft.
2. Add cabbage, apple, vinegar, water or juice, cloves, salt, pepper, and sugar.
3. Stir, cover, and simmer on low heat for 45–60 minutes, stirring occasionally.
4. Adjust seasoning and remove cloves before serving.

Rotkohl offers depth and brightness to heavier dishes and is often prepared a day in advance to deepen the flavors. Its vibrant color and aroma make any Sunday plate complete.

Königsberger Klopse

Königsberger Klopse are elegant Prussian-style meatballs poached in broth and served in a creamy white sauce with capers.

This refined dish has a delicately tangy flavor profile and is typically paired with boiled potatoes.

It’s especially favored for Sunday meals because of its comforting texture and balanced richness.

Ingredients:

• 1 lb ground veal, beef, or pork mix
• 1 egg
• 1 small onion, finely diced
• 2 tbsp breadcrumbs
• 1 tbsp parsley, chopped
• Salt and pepper
• 1 bay leaf
• 4–5 whole allspice
• 4 cups beef or vegetable broth

For the sauce:

• 2 tbsp butter
• 2 tbsp flour
• 1 cup reserved broth
• 1/2 cup cream
• 2 tbsp capers
• Lemon juice to taste

Instructions:

1. Mix ground meat with egg, onion, breadcrumbs, parsley, salt, and pepper. Form into small balls.
2. In a pot, simmer broth with bay leaf and allspice. Gently poach meatballs in it for about 20 minutes.
3. In a separate pan, make a roux with butter and flour, then whisk in reserved broth and cream to form a smooth sauce.
4. Add capers and lemon juice. Return meatballs to the sauce and heat through.
5. Serve with boiled potatoes.

This dish is creamy, aromatic, and full of subtle character.

It’s a comforting yet elevated meal—perfect for a family Sunday dinner that feels a little more special.

Schweinebraten

Schweinebraten, or Bavarian pork roast, is a Sunday staple in many German homes, especially in southern regions like Bavaria.

It features pork shoulder or loin slow-roasted with onions, garlic, and caraway seeds. The result is tender, juicy meat with a richly flavored, dark gravy.

It’s traditionally served with potato dumplings or red cabbage.

Ingredients:

• 3–4 lb pork shoulder with fat cap
• 1 tbsp caraway seeds
• 1 tbsp salt
• 1 tsp pepper
• 2 onions, quartered
• 4 garlic cloves
• 2 cups dark beer or broth
• 1 tbsp oil

Instructions:

1. Score fat cap and rub pork with caraway, salt, and pepper.
2. In a roasting pan, place onions and garlic. Set pork on top.
3. Roast at 350°F (175°C) for 90 minutes, occasionally basting with beer or broth.
4. Raise temperature to 425°F (220°C) for the final 20 minutes to crisp the skin.
5. Strain pan juices and reduce into a gravy. Serve with dumplings or cabbage.

Schweinebraten offers that deep-roasted flavor and succulent texture that turns a simple Sunday into a feast.

The crispy skin and luscious gravy make it one of Germany’s most treasured comfort dishes.

Grünkohl mit Pinkel

Grünkohl mit Pinkel is a northern German winter classic made of stewed kale and hearty sausages, often served during festive Sunday meals.

“Pinkel” is a smoked sausage that contains oats or barley, giving it a distinct texture and flavor.

The kale is cooked for hours with onions, mustard, and meats, resulting in a smoky, rich dish that’s warming and incredibly filling.

Ingredients:

• 2 lb curly kale, washed and chopped
• 1 onion, diced
• 4 Pinkel sausages or smoked sausage
• 1 tbsp mustard
• 1 tbsp lard or butter
• Salt and pepper
• 1/2 cup vegetable broth
• Oats or pearl barley (optional, traditional in some regions)

Instructions:

1. In a large pot, melt lard and sauté onion until soft.
2. Add kale in batches, allowing it to wilt. Add broth and mustard.
3. Nestle sausages into kale and cover. Simmer on low for 1.5 to 2 hours.
4. Stir occasionally, add oats/barley if desired. Adjust seasoning before serving.

Grünkohl mit Pinkel is rustic, nourishing, and best enjoyed with boiled or mashed potatoes.

It’s a soulful Sunday dish that reflects the heartiness of German winter cooking.

Gefüllte Paprika

Gefüllte Paprika, or stuffed bell peppers, are a German comfort food classic often served as a Sunday lunch.

Typically filled with a mix of ground meat, rice, onions, and herbs, the peppers are gently braised in a savory tomato-based sauce.

This dish combines tenderness, heartiness, and a beautiful balance of flavor.

Ingredients:

• 4 bell peppers (any color), tops removed and seeded
• 1 lb ground beef or pork
• 1/2 cup cooked rice
• 1 small onion, finely chopped
• 1 egg
• 2 tbsp chopped parsley
• Salt and pepper

For the sauce:

• 2 cups tomato passata or purée
• 1 cup beef broth
• 1 small onion, chopped
• 1 tbsp oil
• 1 tsp sugar

Instructions:

1. Mix ground meat, rice, onion, egg, parsley, salt, and pepper. Stuff into prepared peppers.
2. In a large pot, sauté onion in oil until soft. Add tomato passata, broth, and sugar. Bring to a simmer.
3. Place stuffed peppers upright in the sauce. Cover and simmer gently for 45–60 minutes.
4. Serve with mashed potatoes or crusty bread.

This dish is warming, flavorful, and beautifully wholesome.

Gefüllte Paprika is a beloved meal in many German households—simple, satisfying, and perfect for Sundays spent at home.

Frikadellen

Frikadellen are German-style pan-fried meat patties, similar to meatballs or mini hamburgers, made with ground meat, soaked bread, and aromatic seasonings.

They’re incredibly popular for weekend meals and often served with potato salad or braised vegetables.

Golden on the outside and juicy inside, they’re quick to make yet deeply comforting.

Ingredients:

• 1 lb ground beef or pork (or a mix)
• 1 small roll, soaked in milk and squeezed dry
• 1 small onion, finely chopped
• 1 egg
• 1 tsp mustard
• 1 tsp paprika
• Salt and pepper
• 2 tbsp chopped parsley
• Oil or butter for frying

Instructions:

1. Combine all ingredients in a bowl and mix well. Shape into palm-sized patties.
2. Heat oil in a skillet and fry patties on medium heat for about 5–6 minutes per side, until browned and cooked through.
3. Let rest a minute before serving.

Frikadellen are deeply satisfying, crispy-edged, and full of flavor.

They’re a Sunday favorite for their simplicity and universal appeal—especially when paired with warm potato salad or creamy gravy.

Senfeier

Senfeier, or eggs in mustard sauce, is a beloved German comfort dish, particularly in the former East Germany.

It’s simple yet hearty—hard-boiled eggs served in a creamy, tangy mustard sauce over boiled potatoes.

Despite its modest ingredients, it delivers bold, nostalgic flavor and is perfect for an easy but satisfying Sunday meal.

Ingredients:

• 4 eggs, hard-boiled and peeled
• 2 tbsp butter
• 2 tbsp flour
• 1 1/2 cups milk
• 2 tbsp German or Dijon mustard
• Salt, pepper, pinch of sugar
• Boiled potatoes for serving

Instructions:

1. Melt butter in a saucepan, stir in flour to form a roux.
2. Gradually whisk in milk and simmer until thickened.
3. Stir in mustard, season with salt, pepper, and a pinch of sugar.
4. Slice eggs in half and warm them gently in the sauce.
5. Serve hot over boiled potatoes.

Senfeier is humble yet bold—a perfect example of German comfort food that’s both easy and deeply satisfying.

It turns pantry staples into a nostalgic Sunday favorite.

Kasseler Rippchen

Kasseler Rippchen (smoked pork chops) are a German delicacy known for their mild smokiness and tender texture.

Typically enjoyed during Sunday meals, they are gently simmered or baked and served with sauerkraut, mashed potatoes, or green beans.

It’s a no-fuss recipe that delivers satisfying depth without hours of cooking.

Ingredients:

• 2–4 Kasseler pork chops (smoked, bone-in)
• 1 onion, sliced
• 2 cups sauerkraut
• 1/2 cup dry white wine or broth
• 1 apple, peeled and grated
• 1 tbsp lard or butter
• Caraway seeds (optional)
• Salt and pepper

Instructions:

1. Melt butter in a pot, sauté onion until soft. Add sauerkraut, apple, wine, and caraway seeds. Simmer for 15 minutes.
2. Nestle pork chops into the sauerkraut mixture. Cover and simmer on low heat for about 30 minutes.
3. Serve with mashed potatoes or rye bread.

Kasseler Rippchen is a quick but hearty dish, ideal for an uncomplicated Sunday that still feels special.

The mild smokiness of the pork with the tang of sauerkraut is a deeply satisfying pairing.

Reibekuchen

Reibekuchen (potato pancakes) are a crispy German favorite, often enjoyed for brunch or light Sunday meals.

Made from grated potatoes and onions, these golden pancakes are typically served with applesauce or sour cream.

Their crisp edges and fluffy interiors make them irresistible and easy to love.

Ingredients:

• 4 medium potatoes, peeled and grated
• 1 small onion, grated
• 1 egg
• 2 tbsp flour
• Salt and pepper
• Oil for frying
• Applesauce or sour cream for serving

Instructions:

1. Grate potatoes and onion, then squeeze out excess moisture using a clean towel.
2. In a bowl, mix with egg, flour, salt, and pepper until combined.
3. Heat oil in a skillet. Drop spoonfuls of the mixture and flatten slightly.
4. Fry until golden brown on both sides. Drain on paper towels.
5. Serve hot with applesauce or sour cream.

Reibekuchen are simple yet deeply comforting—perfect for relaxed Sundays where crispy, golden bites bring a little joy to the table.

Rote Grütze

Rote Grütze is a beloved northern German dessert made from red berries thickened into a pudding-like consistency and often served with vanilla sauce or cream.

While it’s lighter than many baked desserts, it still feels festive—making it a perfect Sunday treat to end a hearty meal on a fruity, refreshing note.

Ingredients:

• 2 cups mixed red berries (cherries, raspberries, strawberries, currants)
• 1/2 cup berry juice or water
• 2 tbsp sugar (adjust to taste)
• 1 tbsp cornstarch
• Vanilla sauce or whipped cream for serving

Instructions:

1. Combine berries, juice, and sugar in a saucepan. Heat gently until berries begin to soften.
2. Dissolve cornstarch in a small amount of cold water, then stir into the berries.
3. Simmer until the mixture thickens. Let cool slightly.
4. Chill in the fridge and serve cold with vanilla sauce or cream.

Rote Grütze is light, fruity, and full of summery brightness.

It’s a wonderful way to balance a rich Sunday dinner with something fresh and slightly tart to finish.

Rinderrouladen

Rinderrouladen (beef roulades) are a cherished German Sunday dish made by rolling thin slices of beef around a savory filling of mustard, onions, bacon, and pickles.

Braised until tender in a red wine gravy, this dish is hearty, full of depth, and often served with potato dumplings or red cabbage.

Ingredients:

• 4 thin beef slices (top round or similar)
• 4 tsp German mustard
• 4 slices bacon
• 1 onion, thinly sliced
• 1 pickle, julienned
• Salt and pepper
• 2 tbsp oil
• 1 tbsp tomato paste
• 1 cup red wine
• 1 cup beef broth
• Kitchen twine or toothpicks

Instructions:

1. Lay beef flat, season with salt and pepper, spread with mustard. Layer bacon, onion, and pickle, then roll up tightly and secure.
2. Heat oil in a pan, brown roulades on all sides. Remove.
3. Add tomato paste, deglaze with wine and broth. Return roulades to pan.
4. Simmer covered for 1.5–2 hours.
5. Remove roulades, reduce sauce if needed, and serve with mashed potatoes or dumplings.

Rinderrouladen are tender, flavorful, and a true comfort classic.

Their layered filling and deep gravy make them ideal for a slow, luxurious Sunday lunch.

Saumagen

Saumagen, a specialty from the Palatinate region, translates to “sow’s stomach” and is Germany’s answer to haggis.

Traditionally made by stuffing a cleaned pork stomach with a mix of pork, potatoes, and spices, it’s then boiled or baked.

These days, sausage casing is often used instead.

Despite its rustic origins, Saumagen is flavorful and tender, and was famously favored by Chancellor Helmut Kohl.

Ingredients:

• 1 pork stomach or thick sausage casing
• 1 lb pork shoulder, diced
• 1/2 lb potatoes, diced
• 1/2 onion, finely chopped
• 1 egg
• Salt, pepper, nutmeg, marjoram

Instructions:

1. Combine pork, potatoes, onion, egg, and spices in a bowl. Mix thoroughly.
2. Stuff mixture into cleaned stomach or casing and tie securely.
3. Gently simmer in salted water for 2 hours, or bake in a roasting pan at 350°F (175°C) for 90 minutes.
4. Slice and serve with sauerkraut and mustard.

Saumagen is hearty and deeply rooted in German tradition.

It’s a dish that speaks of heritage and time-honored flavors—perfect for a meaningful Sunday meal.

Bauernfrühstück

Bauernfrühstück (Farmer’s Breakfast) is a rustic skillet dish of fried potatoes, eggs, onions, and ham or bacon.

Though often served for breakfast or brunch, it’s hearty enough to enjoy as a casual Sunday lunch or supper.

Simple and satisfying, it uses leftovers to create a one-pan meal full of flavor.

Ingredients:

• 4 medium potatoes, peeled and boiled
• 1 small onion, chopped
• 1/2 cup diced ham or bacon
• 4 eggs
• 2 tbsp oil or butter
• Salt and pepper
• Chives or parsley for garnish

Instructions:

1. Slice boiled potatoes and set aside.
2. In a large skillet, heat oil and fry bacon or ham until browned. Add onion and sauté until soft.
3. Add potatoes and fry until golden.
4. Beat eggs, season, and pour over potato mixture. Cook until just set.
5. Garnish with herbs and serve warm.

Bauernfrühstück is homely, fast, and crowd-pleasing—a relaxed and flavorful way to wrap up a quiet Sunday at home.

Leberkäse

Leberkäse is a Bavarian specialty resembling a fine meatloaf made from finely ground pork, beef, and bacon.

It’s baked in a loaf pan until it forms a golden crust.

Served warm with mustard and potato salad, it’s a popular Sunday meal across southern Germany, beloved for its simple, satisfying flavor and tender texture.

Ingredients:

• 1 lb finely ground pork
• 1/2 lb ground beef
• 1/4 lb bacon, chopped
• 1 small onion, minced
• 2 eggs
• 1 cup bread crumbs
• 1/2 cup milk
• Salt, pepper, nutmeg

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix all ingredients thoroughly in a large bowl.
3. Press mixture into a greased loaf pan.
4. Bake for about 1 hour until the top is golden and cooked through.
5. Slice and serve warm with sweet mustard and potato salad.

Leberkäse offers comforting, meaty goodness with a delightful crust—an easy yet traditional Sunday dish perfect for casual family meals.

Bohnensuppe

Bohnensuppe, or German bean soup, is a filling and nutritious dish often enjoyed on Sundays or colder days.

Made with white beans, smoked meats like sausage or bacon, and aromatic vegetables, it’s a rustic stew that warms both body and soul.

Ingredients:

• 1 cup dried white beans (soaked overnight)
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 slices smoked bacon or 2 sausages, sliced
• 4 cups vegetable or beef broth
• 1 bay leaf
• Salt and pepper

Instructions:

1. In a large pot, sauté bacon or sausage until browned. Remove and set aside.
2. Add onion, carrots, and celery to the pot and sauté until soft.
3. Drain beans and add to pot with broth and bay leaf. Bring to a boil, then simmer for 1–1.5 hours until beans are tender.
4. Add smoked meat back to the soup. Season with salt and pepper.
5. Serve hot with crusty bread.

This hearty bean soup is a classic example of German comfort food—simple, nutritious, and full of smoky, savory flavor.

Conclusion

Whether you’re new to German cooking or revisiting familiar favorites, these 29+ Sunday German recipes provide a wonderful collection of dishes that are both approachable and deeply satisfying. Perfect for family dinners or special occasions, these recipes encourage you to embrace the slower pace of Sunday cooking—where time, tradition, and flavors come together beautifully. So don’t hesitate to experiment with these classics and bring a slice of Germany’s warm and hearty culinary heritage into your kitchen today.