Pigs' knuckles and sauerkraut, herring rolls stuffed with pickles and onions, leberkase, Wiener schnitzel, apple strudel, and sauerbraten with red cabbage and dumplings. German restaurants once seemed to sprout like cornflowers, but many haven't survived new diets and changing demographics. Here's a platter of establishments highlighting German dishes on Long Island.
Susan Wedel Layton holds (clockwise from top) knockwurst and weisswurst, fried potatoes and sauerkraut, sauerbraten with red cabbage and potato dumpling, and kasslerrippchen with potato pancakes. Photo Credit: Julia Gaines