Western Germany:

mett

Basically raw ground pork with salt, pepper and onions. Obviously it needs to be super fresh and is Either served on half a bread roll or formed into a little hedgehog with the onions as the spikes.

rheinischer Sauerbraten

A marinated pot roast thats slightly sour. The traditional rheinische Sauerbraten is made out of horsemeat and has raisins in the sauce. Its super hard to find in restaurants in modern times. The dish was originally made to make older animals meat tender again.

Kesselsknall (named different in every village)

A dish made out of grated potato and onion mixed with egg and mettenden (coarsly ground and smoked pork sausages) browned and then baked in the oven. Often served with apple puree

Himmel un’ Ääd (“heaven and earth”)

Mashed Potato, apple puree and blood sausage

Muzen (not muzenmandeln) and Krapfen

Both is a form of Deep fried pastry. Krapfen are a bit like doughnuts without the hole, but much smoother and jucier inside. Most times made with raisins. Muzen are a bit harder and flat. Both are only sold around Karneval

Halve Hahn (loosly means “half of a chicken”)

One half of a rye bread roll (a “röggelchen” is often baked in doubles that are broken up for this) with a generous amout of butter a big fat slice of cheese (nearly always middleaged gouda), onions and pickles. Sometimes also mustard

Roter Heringssalat

Herringsalad with onions, apples, beetroot and cream

Yeah we like simple, hearty stuff with a twist of weird. And apple puree to town down the whole thing a bit.

Damn. Now im hungry.

Edit: formating