Foodways: German

Taming the Great Black Swamp was done with hard work, patience, and a hands-on practicality that helped establish Ohio’s farming industry. Not only did German immigrants introduce their farming practices of neatly ordered farms, they brought their food traditions as well.

Today, many of our Northwest Ohio foodways are considered Midwestern rather than German: “Stacking starches” such as potatoes, noodles, and bread in one meal; the “groaning board” or heavily-laden table offering much more food than necessary; home-brewed beer; mixing sweet and sour flavors as in potato salad or cole slaw, milk-based sauces, and applebutter.

TRADITIONS
Northwest Ohio still honors some elements of German tradition such as St. Nicholas Day on December 6, and Oktoberfest - with polka music, sauerkraut, bratwurst, beer, Schuhplattler dancing, and costumes like dirndls and lederhosen.

More about German-Americans in Northwest Ohio.

SAUERKRAUT BALLS
One distinctive German-American blend, or hybrid, is sauerkraut balls, often served as an appetizer.

3 pounds hamburger
1 quart sauerkraut, chopped fine
1 cup onion, minced
2 cloves garlic, minced

Brown ingredients in butter until meat is gray. Drain well.

Add:
1/2 can beef broth
1 tablespoon parsley
5 tablespoons flour

Continue to heat until mixture begins to thicken.
Put on a cookie sheet to cool. May refrigerate to speed up process. Cool until thick and easy to roll. Roll into balls. Roll balls in a generous amount of flour. Dip in a mixture of three eggs and 1/2 cup of water. Roll in bread crumbs. Deep fry until brown.
SAUSAGES
Sausage production in Northwest Ohio reflects regional heritage and ethnic associations. Local butcher shops use closely guarded traditional recipes, often influenced by Southern German or Bavarian styles and blended with other cultures. Sausages from locally grown and harvested meats include Kielbasa, Bratwurst, Knackwurst, Andouille, summer sausage, Landjagers, Wieners or Frankfurters, Bologna, and breakfast-style bulk sausage. The Wood County Pork-A-Lean, a whole-hog sausage patty, is a staple at many local fairs and festivals.
FESTIVALS
German-themed festivals are common and offer foods, music, and traditions from our German ancestors.

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	Taming the Great Black Swamp was done with hard work, patience, and a hands-on practicality that helped establish Ohio’s farming industry. Not only did German immigrants introduce their farming practices of neatly ordered farms, they brought their food traditions as well. Today, many of our Northwest Ohio foodways are considered Midwestern rather than German: “Stacking starches” such as potatoes, noodles, and bread in one meal; the “groaning board” or heavily-laden table offering much more food than necessary; home-brewed beer; mixing sweet and sour flavors as in potato salad or cole slaw, milk-based sauces, and applebutter.


TRADITIONS Northwest Ohio still honors some elements of German tradition such as St. Nicholas Day on December 6, and Oktoberfest - with polka music, sauerkraut, bratwurst, beer, Schuhplattler dancing, and costumes like dirndls and lederhosen. More about German-Americans in Northwest Ohio.	SAUERKRAUT BALLS One distinctive German-American blend, or hybrid, is sauerkraut balls, often served as an appetizer. 3 pounds hamburger 1 quart sauerkraut, chopped fine 1 cup onion, minced 2 cloves garlic, minced Brown ingredients in butter until meat is gray. Drain well. Add: 1/2 can beef broth 1 tablespoon parsley 5 tablespoons flour Continue to heat until mixture begins to thicken. Put on a cookie sheet to cool. May refrigerate to speed up process. Cool until thick and easy to roll. Roll into balls. Roll balls in a generous amount of flour. Dip in a mixture of three eggs and 1/2 cup of water. Roll in bread crumbs. Deep fry until brown.	SAUSAGES Sausage production in Northwest Ohio reflects regional heritage and ethnic associations. Local butcher shops use closely guarded traditional recipes, often influenced by Southern German or Bavarian styles and blended with other cultures. Sausages from locally grown and harvested meats include Kielbasa, Bratwurst, Knackwurst, Andouille, summer sausage, Landjagers, Wieners or Frankfurters, Bologna, and breakfast-style bulk sausage. The Wood County Pork-A-Lean, a whole-hog sausage patty, is a staple at many local fairs and festivals.	FESTIVALS German-themed festivals are common and offer foods, music, and traditions from our German ancestors.
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