German American Heritage Month

By Misty Sullivan

German American Heritage Month and German American Heritage Day honors the arrival of the first German settlers in America on October 6, 1683, when 13 families from Krefeld, Germany, founded Germantown, Pennsylvania. German American Heritage Day was established as a national observance by President Ronald Reagan in 1983 and recognized annually by Congress since 1987. This month celebrates the deep roots and lasting contributions of German immigrants and their descendants.

Sharing food with family is far more than a daily routine—it is a timeless act of connection. Around the table, loved ones come together in a spirit of unity and belonging. Preparing and offering food is one of the simplest, yet most profound ways to express love and care.

Family meals also carry tradition. Recipes and stories passed down through generations keep cultural heritage alive, linking the past with the present. At celebrations and milestones, food becomes a symbol of gratitude and joy, reminding us of what we value most.

To share a meal is to share life itself. It nurtures both body and spirit, creates memories that linger long after the plates are cleared, and reinforces the bonds that make family strong.

I wanted to share some of my family’s favorite foods that we share during celebrations. Hope you give them a try!

Sauerbraten (German Pot Roast)

A traditional marinated beef roast, often served with red cabbage and potato dumplings.

Ingredients (serves 6):

• 3–4 lbs (1.5–2 kg) beef roast (rump or chuck)
• 2 cups red wine (or half wine, half vinegar for more tang)
• 1 cup beef broth
• 1 large onion, sliced
• 2 carrots, sliced
• 1 celery stalk, sliced
• 2 bay leaves
• 6–8 juniper berries (optional but authentic)
• 6 whole cloves
• 1 tbsp black peppercorns
• 2 tbsp sugar
• 2 tbsp flour
• 2 tbsp butter or oil
• Salt and pepper to taste

Instructions:

1. Marinate: Place beef in a large pot. Add wine, broth, vegetables, bay leaves, spices, and sugar. Cover and refrigerate for 3–5 days, turning the meat daily.
2. Cook: Remove meat, pat dry. Heat butter/oil in a Dutch oven, sear beef until browned.
3. Strain marinade, keep liquid. Add strained veggies to the pot and sauté.
4. Pour marinade liquid into the pot, cover, and simmer on low for 2.5–3 hours until tender.
5. Make the gravy: Remove beef, keep warm. Strain cooking liquid, then whisk in flour (mixed with a little water) to thicken. Simmer until gravy is smooth.
6. Slice meat and serve with gravy, red cabbage, and potato dumplings or boiled potatoes.

Schnitzel (Breaded Cutlet)

Ingredients (for 4):

• 4 pork or veal cutlets (about ½ inch thick)
• 1 cup flour
• 2 eggs, beaten
• 1½ cups breadcrumbs
• Salt & pepper
• Oil or clarified butter for frying
• Lemon wedges (to serve)

Instructions:

1. Pound cutlets thin (about ¼ inch). Season with salt and pepper.
2. Dredge each cutlet: first in flour, then egg, then breadcrumbs (press lightly so it sticks, but don’t overcoat).
3. Heat oil/butter in a large skillet (should be enough for shallow frying).
4. Fry schnitzels 2–3 minutes per side until golden brown and crispy.
5. Drain on paper towels. Serve hot with lemon wedges, potato salad, or fries.

Kartoffelsalat (German Potato Salad – Southern Style, with vinegar)

This warm potato salad is tangy and goes perfectly with schnitzel.

Ingredients (for 4):

• 2 lbs (900 g) waxy potatoes (like Yukon Gold)
• 1 small onion, finely diced
• ¾ cup chicken or vegetable broth
• 3 tbsp white wine vinegar
• 2–3 tbsp vegetable oil
• 1 tsp mustard
• 1 tsp sugar
• Salt & pepper
• 2 tbsp fresh parsley, chopped
• Pro Tip – add cooked bacon

Instructions:

1. Boil potatoes (skin on) until just tender. Drain, peel while warm, and slice into thin rounds.
2. In a saucepan, heat broth with onion, vinegar, mustard, sugar, salt, and pepper. Let simmer 2 minutes.
3. Pour hot mixture over sliced potatoes. Add oil and gently mix.
4. Let sit 30 minutes so flavors soak in. Adjust seasoning.
5. Sprinkle with parsley before serving.