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Königsberger Klopse
Carry the meatballs in their creamy caper sauce in a shallow covered pan. Serve a few small portions over potatoes, keeping enough sauce around each meatball for the caper flavor to reach the plate.
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Labskaus
This northern German mashed potato and corned beef dish travels neatly in a covered bowl. Serve small scoops so visitors can try it next to other dishes, with pickles to cut through the richness.
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Soused herring
Matjes herring platter
Serve the tender cured herring chilled with thin onions and pickles. A shallow dish set over ice makes small tasting portions easy to share with hearty bread.
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Fischbrötchen
Northern German fish rolls
Assemble small rolls with herring or another prepared fish and add onion or pickles. Keep the filled rolls chilled until serving. Half sandwiches let people taste them without committing to a whole roll.
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Schupfnudel
These finger-shaped potato noodles brown in a shallow pan. Serve them with sauerkraut stirred through or carry them plain if another guest is bringing a more strongly flavored main.
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Wurstsalat
Thin sausage strips and a sharp dressing make a cold salad to share with bread. Bring it in a lidded bowl in a cooler and set it over ice, with tongs for small portions.
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Semmelknödel
These German bread dumplings are an easy match for mushroom sauce or the gravy from a roast. Make the dumplings small so visitors can pick up one round per serving, and bring them in a shallow pan where they keep their shape.
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Kartoffelklöße
These German potato dumplings offer another way to serve potatoes alongside a saucy main. Bring them in a single layer and set out a spoon broad enough to lift one without cutting into its neighbor.
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German fries
German pan-fried potatoes
Slice the potatoes and brown them with onions for a side you can serve from one skillet. Put small tongs by the pan so guests can take a few slices. Label the dish if you fry it with bacon.
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Weißwurst
Serve these pale Bavarian sausages warm in a shallow dish, with sweet mustard on the side. Explain that diners take off the casing before eating. Small servings work well beside potatoes and bread.
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Pichelsteiner
Layer meat, potatoes and vegetables into a Bavarian stew. A wide ladle lets each person get some vegetables and broth from the same pot. Bring the stew in the vessel you will use to keep it hot.
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Erbsensuppe
Plan small servings of German split pea soup to make room for the rest of the spread. Bring it in a covered pot for hot service. Label the soup if you add smoked pork or sausage.
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Leipziger Allerlei
Serve the Leipzig mixture of spring vegetables and mushrooms as a side from one bowl. Classic preparations can include crayfish and a sauce, so label the ingredients when you use that version.
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Kartoffelsuppe
Bring German potato soup in a pot with a ladle and offer small bowls so it can serve as a starter. The potato and vegetable base gives a substantial spoonful even if people are trying several dishes.
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Grünkohl mit Pinkel
Serve braised kale and Pinkel sausage from one pot. Cut sausage into small portions before setting it out. The northern German dish makes a complete savory option when the rest of the table is mostly sides.
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Himmel und Erde
Combine apples and potatoes for the traditional dish called Heaven and Earth. Serve small scoops with fried onions. The Cologne version often includes pieces of blood sausage, so label it when you add them.
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Saumagen
Palatinate Saumagen
Slice the cooked pork and potato specialty into tasting portions and heat the pieces in the same pan. Bring it alongside the sauerkraut when you want people to try a regional dish with a familiar side.
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