No one should visit Saarland without trying a Lyoner – a ring of frankfurter-style sausage. Best eaten with Kerschdscher, diced raw potatoes sautéed in hot fat, although it's also good with warm potato salad or simply with bread and mustard.

Dibbelabbes is made of grated raw potato, dried meat and leeks, cooked slowly in a "Dibbe" (pot). Apple sauce is the perfect accompaniment.

Gefillde are potato dumplings filled with mince, liver sausage, pepper and salt.

Schales – Derived from the word Schalen which refers to the crispy bits that form while frying. Same mixture as for Dibbelabbe“, but here it is sautéed in a pan and turned constantly.

Grummbeerkieschelscher (potato cakes): Grated raw potatoes mixed with eggs, flour, grated onions and seasoning, fried in plenty of oil until golden. Often served with a Saarland apple wine, known as Viez.

Hoorische are elongated potato dumplings which are cooked slowly in simmering water. The recommended accompaniment is a creamy bacon sauce, or sauerkraut.

For Verheiratete, raw potatoes are cut into small chips and cooked in salted water. A mixture is made from eggs, flour and a pinch of salt and nutmeg and dropped from the spoon into simmering water. The "flour dumplings" and cooked potatoes are layered in a serving dish and a sauce made from rendered dried meat and cream is poured over the top.