How to Make German Recipes for New Years

Learn how to make German recipes for the holidays. German food traditions and their recipes are enjoyed more at New Years than probably any other time of the year. Because of the strong traditions (or superstitions) you must eat pork recipes and sauerkraut recipes. If you don’t eat these foods you are sure to have a very bad coming year! The German tradition of leaving a little bit of food on the plate never went over big at our home. Dad’s rule was “if you put it on your plate you eat it!”

Being from a German heritage, I can tell you that we always had lots of sauerkraut and lots of pork in our New Years Eve food and in the New Years recipes. I learned how to make our German recipes and specialty foods like pickled pig’s feet, souse meat and huge dill pickles. Having such a large family, I remember everyone gathering fairly early on New Years Eve. Everyone came and brought food and lots of beer. There was so much food that we never could eat all of it.

The party would begin! It was so noisy! Everyone learned how to make German recipes for this occasion. There was eating, drinking and poker playing; lots of noise came from the poker table. The party lasted all night and the following New Years Day. There was always a football game on New Years day, so the TV was blasting too! It was a great time and I have such good memories of these times. People would stop by that we only saw this one time of the year.

PORK ROAST with sauerkraut and dumplings

How to Make German Recipe of Pork Roast, Sauerkraut and DumplingsHow to Make German Recipe of Pork Roast, Sauerkraut and Dumplings
  • 1 Rolled pork roast (4 ½ to 5 pounds)
  • Salt/pepper
  • 2 Quarts sauerkraut drained
  • 1 Recipe dumplings (Recipe below)


  • 1 ½ Cup flour
  • 1 Teaspoon baking powder
  • ¼ Teaspoon salt
  • 1 Beaten egg
  • ¼ Cup milk

Sift together flour, baking powder and salt; combine egg and milk and stir into flour mixture.

Preheat oven to 350F degrees.

Brown roast in melted butter in heavy skillet over medium high heat.

Place pork in a roaster, season with salt and pepper; add 1 cup of water to roaster.

Place in oven and cook for 1 hour; add drained kraut to roast around meat. (Add more water if dry)

Cook kraut and roast about 45 minutes longer or until tender and thermometer reaches 160F degrees.

Remove pan from oven to stove top; transfer roast to platter and keep warm.

 Add more water to roaster if needed for steaming dumplings.

Mix together dumplings; bring liquid in kraut to a rolling boil before adding drop dumplings. 

Drop dough by teaspoonfuls on top of kraut.

Cover roaster tightly with lid; let dumplings steam about 20 minutes until done. (Do not remove lid)


  • 2 Teaspoon caraway seeds
  • 16 Juniper berries
  • 4 Cans (15 ounces) drained sauerkraut
  • 2 Cups water
  • 16 Ounces cooked noodles, preferably homemade
  • 2 Pounds smoked sausage, sliced
  • 2 Cups sour cream

Preheat oven to 400F degrees.

Grease a large casserole baking dish or a shallow pan.

Place sauerkraut in a large pot and add water, caraway seeds, juniper berries; simmer about 45 minutes.

Cook noodles in boiling water until tender.

Place ½ of the kraut in the bottom of the baking pan.

Layer ½ of the sausage slices on top of the kraut.

Place all of the noodles on the top of the sausage.

Make another layer of sausage slice with the remaining half.

Top the sausages with remaining half of kraut.

Spread the sour cream over the top of casserole.

Bake for 45 minutes.

BRATWURST RECIPE a traditional German Recipe

 (This recipe can be served as a German appetizer recipe cut in small pieces without the bread rolls or as sandwiches on sub rolls; both ways top with relish.

  • 8 Fresh bratwurst
  • 1 Can (12 ounces) beer
  • Onion sauerkraut relish
  • 8 Bread rolls

Combine bratwurst and beer in a Dutch oven and just bring to a boil; reduce heat and simmer uncovered for 10 minutes. Drain bratwurst and brown on an oiled griddle.

Onion sauerkraut relish

  • ¼ Cup vegetable oil
  • ½ Cup sugar
  • 2 Cups chopped onion
  • 1 can (14 ½ ounces) well drained sauerkraut
  • ¼ Teaspoon salt
  • ¼ Cup cider vinegar
  • ¼ Cup dry white wine
  • ½ Teaspoon caraway seeds

Heat oil in a large skillet over medium heat; add sugar cooking and stirring constantly until mixture turns a caramel color.

Add onion, sauerkraut and salt; simmer uncovered for 15 minutes stirring often. (Sugar will harden when you add the onion and kraut but will dissolve as it simmers).

Add vinegar, wine and caraway seeds. Simmer for 30 minutes uncovered.

Serve with Bratwursts.


German recipes always include delicious cake recipes like the one below.

  • ¾ Cup sugar
  • ½ Cup soft butter
  • 8 Ounces almond paste
  • 3 Eggs
  • ¼ Teaspoon almond extract
  • 1 Tablespoon Kirsch liqueur
  • ¼ Cup flour
  • 1/3 Teaspoon baking powder
  • Powdered sugar

Preheat oven to 350F degrees.

Butter and flour an 8 inch round pan.

Combine the sugar, butter and almond paste and blend well.

Beat in the eggs, almond extract and Kirsch liqueur.

By hand stir in the flour and baking powder just until mixed.

Pour batter into buttered pan.Bake for 40 to 50 minutes or until pick comes out clean.

Cool a few minutes and invert on a cake plate; sprinkle with powdered sugar

Top thin slices of cake with following sauce recipe.


  • 1 Pint raspberries
  • 2 Tablespoons sugar

Combine raspberries and sugar in a blender and puree.

Press through a sieve to remove seeds.