Sächsischer Sauerbraten A Saxon version of Sauerbraten (pot roast), where the beef is marinated in vinegar, spices, and red wine for several days before being slow-cooked. It’s served with red cabbage and potato dumplings. ¹⁾

A classic vegetable dish named after the city of Leipzig, made with a medley of spring vegetables like peas, carrots, asparagus, and cauliflower, often served with crayfish or morels and a creamy sauce. ²⁾

Traditional Saxon potato pancakes made with a mixture of mashed potatoes and quark (a fresh cheese). They are fried until golden and served with applesauce or cinnamon sugar. ³⁾

A world-famous Christmas bread originating from Dresden, filled with dried fruits, marzipan, and nuts, dusted with powdered sugar. This fruitcake-like treat is a Saxon holiday favorite, symbolizing the snowy baby Jesus wrapped in a blanket. ⁴⁾

Saxon potato soup is a creamy, comforting dish made from potatoes, leeks, and vegetables, often flavored with smoked bacon or sausages. It’s a popular winter soup. ⁵⁾

A traditional meatloaf dish made from ground beef and pork, with a hard-boiled egg placed in the center. It’s baked and served in slices, often accompanied by gravy and potatoes. ⁶⁾

A sweet pastry filled with marzipan, almonds, and jam, named after the lark (Lerche), which was once eaten in Saxony but was replaced by this dessert after the bird was protected. ⁷⁾

A poppy seed cake that is popular in Saxony, featuring a rich, moist layer of poppy seeds, often with a shortcrust pastry base and sometimes topped with Streusel (crumb topping) or icing. ⁸⁾

A famous Saxon cake, made with a bottom layer of yeast dough, a middle layer of quark (or custard), and a top layer of beaten eggs and sugar. It's especially popular in Dresden and has a light, airy texture. ⁹⁾

Saxony’s take on the traditional German sausage, this version is coarsely ground and spiced with marjoram. It’s grilled and served with mustard and bread rolls. ¹⁰⁾

A hearty dish of boiled pork belly, often served with sauerkraut and potatoes. This rustic meal is traditionally eaten during pig slaughtering times in Saxon villages. ¹¹⁾

A type of rolled dumpling unique to Saxony, made by spreading a dough with lard, rolling it up, and steaming it. It’s served as a side dish with meats and stews. ¹²⁾

A Saxon-style rabbit stew, where the rabbit is marinated in vinegar and spices, then braised with onions and served with a rich gravy. It’s often accompanied by red cabbage and dumplings. ¹³⁾

A variation of the classic Eierschecke cake, specific to the city of Freiberg. This version adds more layers, including a cream topping, making it even richer and more decadent. ¹⁴⁾

Though its name means “Silesian Heaven,” this dish has strong roots in Saxony. It’s made from dried fruits (like plums and apricots) cooked with smoked pork or bacon, creating a sweet-savory flavor, served with dumplings. ¹⁵⁾