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1
Sauerbraten
Slice the marinated pot roast before you travel and nestle the slices in their sauce in one covered dish. This is a good centerpiece when someone else can bring noodles or dumplings.
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Roulade
German beef rouladen
Cook the filled beef rolls in their gravy and bring them in a shallow vessel. Halve each roll at the table when guests want a taste next to several sides. Keep a wide spoon nearby for the gravy.
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Frikadelle
These German meat patties can be made smaller than a full serving. Put them in one shallow tray with a small bowl of mustard, so people can take one with bread or with a full plate.
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Käsespätzle
Soft egg noodles, cheese, and onions make a dish you can scoop straight from its baking pan. Save some onions for the top and cut the servings modestly because it is a substantial side.
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Bratwurst
Cook the sausages and cut some into short pieces for people who want to try them beside several sides. Bring the pieces in the same pan and let bread or potatoes come from a different tray.
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Currywurst
Slice the sausage and bring it already coated or ready to coat with the tomato curry sauce. Set forks beside the tray so guests can have a taste without assembling a whole sandwich.
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Spätzle
Bring the soft egg noodles as a plain buttery side when another cook has something with gravy. They can be scooped from one covered dish and do the work of a neutral starch without another sauce.
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Schnitzel
Choose a German-style breaded cutlet and divide it into small portions before it goes out. A shallow pan helps the crust hold up. Lemon can wait until each person is about to eat.
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Jägerschnitzel
Mushroom sauce makes this a better choice for a sit-down potluck than a standing crowd. Arrange cutlets in a covered serving pan with space around them. Spoon the sauce over each portion as it is served to protect any breading.
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Potato salad
German warm potato salad
Dress sliced potatoes with a sharp broth or vinegar dressing and bring them in a wide bowl. A southern-style version gives people a useful contrast with creamy potato salads. Mark it if you add bacon.
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Gurkensalat
Slice the cucumbers thinly and toss them with dill and a sharp dressing. Pack the salad in a sealed bowl and use a slotted spoon. Its cool bite is useful beside roast meat, sausage, and warm potatoes.
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Rotkohl
Braised red cabbage brings a slightly sweet and tart side to the table in one covered bowl. Serve it with roast meat or noodles. A slotted spoon helps keep the braising juices off the rest of the plate.
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Reibekuchen
Make small potato pancakes so they are easy to lift without folding. Pack them in a single layer when you can. Serve plain or let visitors take applesauce or sour cream from a side dish.
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Sauerkraut
Bring cooked sauerkraut as a forkable side for sausage or roast. A deep bowl with a slotted spoon lets the cabbage drain before it goes on the plate.
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Obatzda
Bring the Bavarian cheese spread chilled in its serving bowl and set it over ice for the buffet. Let people scoop a little beside pretzel sections or bread. Paprika and sharp cheese give it plenty of flavor on its own.
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Pretzel
Soft German pretzels
Cut the soft pretzels into sections before bringing them out, turning one bag into a shared bread basket. Add them beside cheese spread or mustard when the table already has rich main dishes.
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Flammekueche
Flammkuchen
Cut this Alsatian and southwestern German flatbread into small rectangles. The traditional version has a thin crust, onions and bacon. Pack slices flat and warm them just before serving when a kitchen is available.
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Zwiebelkuchen
An onion tart gives a potluck an actual slice to serve when too many dishes need a spoon. Bring it in the pan you baked it in and divide it into small wedges before the first guest serves themself.
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Maultasche
Swabian maultaschen
Cut filled pasta pockets into thick slices and pan-fry them with onions for a potluck. This travels in one pan and avoids serving broth to guests who are eating from regular plates.
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Bierock
Bierocks are a German-Russian baked bun tradition that traveled to the American Plains. The meat and cabbage stay inside the dough, making individual rolls easy to serve from one tray. Keep the filling hot until serving or chill the cooked buns for transport.
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Leberkäse
Bring a loaf sliced thickly for plates or more thinly for rolls. Mark that it is a Bavarian-style meat loaf, because the name may lead unfamiliar guests to expect a cheese dish.
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