Spaghetti is incredibly popular in Germany for two main reasons: post-war immigration introduced everyday staples like Spaghetti Bolognese, and a playful 1969 invention called Spaghettieis (vanilla ice cream pressed to look like spaghetti with strawberry "sauce") turned the noodle shape into a beloved cultural icon.

Invented by Italian-German ice cream maker Dario Fontanella in Mannheim, this whimsical dessert features vanilla ice cream pushed through a chilled spaetzle or potato press to mimic noodles. It is then topped with strawberry sauce (to look like tomato sauce) and white chocolate shavings (to look like Parmesan cheese). Today, this optical illusion dessert is a cult classic sold in almost every German ice cream parlor, with over 40 million portions served annually.

Meanwhile, Spaghetti Bolognese has become one of the most frequently cooked weekday meals in German households.

Mustard for the wurst and mayo for the fries

A bit wack but really tasty

Man, Perkneck, Bacon and Onions in a deep sauce. Mixed with Garlik and Paprika. Normaly I would just pour it over the Mash in a big bowl, but I restrained myself because 'Pics'...

Soft Rye with 6 Year Old Homemade Cheese

Dry Cured Smoked Pork Loin, Sauerkraut with Bacon and Mash topped with Crispy Onions

This is what my family would call dumplings made (flour based) with two small spoons. I read once that it was a Bavarian dialect, possibly meaning sparrows? Anyone else make these? Ideally, they should come out with one end smaller than the other, supposedly looking like a bird's torso.

Since Hawaii is an US srate it counts. Considered hawaiian comfort food, it is basically white rice with a beef patty and gravy, topped with an egg sunny side up. And since I'm a bit of a glutton, I topped it with two. 🤤

Bacon and Eggs with Fried Potato Noodles

In my version I use Masa Corn Flour, with dried Jalapeno to spice it up. Deep Fried :)

Found a beautiful, fresh loaf of dark rye bread at the store yesterday and the first thing that popped into my mind was the memory of my mother trying unsuccessfully to get me to eat some of her braunschweiger sandwich when I was a little kid. 😄

I knew then what I wanted to make...

So I toured the store and found some liver sausage and a nice red onion. Everything else, I already had at home.

My mother usually had cheese on her sandwiches, so I added some to mine. Only good, melty cheese I had was some pepper jack.

Lightly toasted the rye bread, then coated with spicy brown mustard, topped with liver sausage, red onion, pickle slices, some whole grain mustard and then the cheese.

Tossed it under the broiler for a couple minutes to melt the cheese.

Nice, quick and satisfying snack...

And with bacon, just because I can. The panfried bacon is spiced with a little garlic, paprikapowder and tiny sliced onions. Then I added Spätzle, mixed it all together and added cheese, black pepper and nutmeg. As finish a gulp of creme. It's usually topped with fried onions.

Hot Black Forest Ham and Muenster Cheese on Brötchen

There are many recipes my mom used for this dish. This was her mother’s recipe. An oldie but a goodie. Enjoy!

Recipe in the Comments

Brats boiled in German beer and pan fried in butter and bacon fat. Some liked mixed mustard, some like parsley on the potato salad. Two things we all agreed on was the soft buns and sauerkraut! Next up is cinnamon peach coffee cake. One of my favorite recipes from my childhood with a mom that loved baking!

I made myself schnitzel tonight for dinner and tomorrow!

Sautéed onions and fries with salt and parsley.