Technically Austrian, schnitzel comes in different forms. The most common is Wienner Schnitzel (Vienna Schnitzel) which is thin breaded and fried veal.

Schweinehaxe (pork knuckle) is a roasted hamhock with a bone in it. It is slow cooked to create soft meat on the inside and crackling skin on the outside. It is very rich and fatty and people tend to love it or hate it.

Grüne Soße (green sauce) is a Frankfurt classic. It is a sauce made up of seven herbs, cream, and mayonaise. It is served cold with boiled potatoes and hard boiled eggs. 

Spargel (asparagus) are a major phenomenon in Germany. In fact there is a whole season called Spargelzeit (asparagus time). Unlike in other parts of the world, German spargel are often white rather than green, though green ones exist, too.

Kartoffelpulver are deep fried potato patties made from grated potatoes. They are kind of like hash browns. They might be served as a side or with gravy as a main course.

Germany has some great bakeries although a lot of them are now chains. At these bakeries, you can find many different kinds of Brot (bread). Some are strang and dark while others are closer to Baguettes.

German wurst (sausage) comes in many different forms and flavours. Some of the most common are Bratwurst which are grilled, weißwurst which is boiled and blutwurst (blood sausage).

Sauerbraten is the German version of a pot roast. While it can be made from a variety of meats, the most common is Rinder Sauerbraten (Beef Sauerbraten). It is also commonly served with Rotkohl, Knödel, and gravy.

If you go to a German restaurant and are looking for a vegetarian option, this is normally one of the few that will be on the menu. It is Germany's version of Mac and Cheese. It uses Berg Käse which tastes like a strong swiss cheese and can be an aquired taste. Fried onions sit on top.

Rotkohl (red cabbage) is a sweet red cabbage dish usally served warm and on the side of traditional german meat dishes that aren't breaded. It is made with apllesuace or small slices of apple.

Bratkartoffeln are slived and skillet-fried potatoes. They might contain onions or peppers in them. The closet American comparison would be home fries or breakfast potatoes.

One of the most common German breakfasts are Brötchen. They are hard bread rolls similar to mini baguettes but with a shape similar to wooden Dutch shoes. People eat them with eggs, cheese, cold cuts, jam, etc for breakfast and make sandwiches with them for lunch.

Maultaschen are german pasta dumplings common in the Swabische (Swabian) region of Germany. They look similar to giant ravioli with a filling of vegetables and/or meat. They are either cut up and served in soup or fried with onions and eggs as a main dish. 

Rouladen are useually made with thin beef wrapped around bacon, onions, mustard, and a pickle. It is all cooked together and served with a gravy and usually potatoes or Knödel.

Flammkuchen is common in France and Germany. It is basically a white pizza on a very thin crust. One of the most traditional is Elsässer which is creme fraiche (similar to sour cream), onions, bacon, and cheese. Vegetarian options also exist.

Knödel are large circle dumplings made of Semmel (bread) or Kartoffelen (potatoes). 

Kartoffelknödel are reminscent of mashed potato balls that have been boiled. They can be a bit slimey but in a good way.

German potato salad is traditioanlly served warm. It is made with vinegar, oil, onions, mustard, and sometimes bacon.

Bretzel is the german term for a soft pretzels. They are very common in German out-door only establishments. Unlike in the USA, they are only served with rock salt rather than with cheese sauce or something similar.