German pork dishes

thumb|267px|Corned Eisbein, with Sauerkraut thumb|267px|Ham hock position

thumb|Mettbrötchenmett on a bread roll

thumb|Schweinshaxe with Knödel|Kartoffelknödel (potato dumplings) in Germany thumb|Roasted Austrian-style Stelze|alt=A table with a platter of meat, a glass of beer, and other foods. thumb|Schweinshaxe served with German fries|Bratkartoffeln (fried potatoes) and [[Sauerkraut at a Bavarian restaurant in Chiang Mai, Thailand]]

thumb|Jägerschnitzel with fettucine Jägerschnitzel (; "hunter's schnitzel") is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and Spätzle.

thumb|Schwenker crew on duty thumb|Schwenker tripod from the smithy Schwenker () is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat:

Pichelsteiner is a German stew that contains several kinds of meat and vegetables.

Beuschel () is a dish that is typically a ragout made from lungs and other organs, such as heart, kidneys, spleen, and tongue, from calf, beef, pork, or game. It is often served with a sour cream sauce and bread dumplings. It is a dish of Viennese cuisine but is widespread in all of Austria, Bavaria, and Bohemia.

thumb|Rostbrätel with bread A Rostbrätel is a marinated cutlet of pork neck, grilled over charcoal. It is, after the Thuringian sausage (Rostbratwurst), the second-most popular Thuringian specialty.

warm slice of meat served between a halved roll

thumb|300px |right|Schlachteplatte

traditional hessian dish, Germany