German immigrants and their descendants have shaped American cooking for more than three centuries, and over time, the food’s origins quietly faded. The recipes had taken such deep root that during World War I, Americans sometimes renamed German foods rather than give them up. This Oct. 6, National German-American Day, it is time to meet the dishes that never actually left.

Four browned sausages grilling on a metal grate.
Photo credit: Depositphotos.

Originally published on fooddrinklife.com, part of the BLOX Digital Content Exchange.

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