The city’s foremast maker of German sausages, Schaller & Weber (founded 1937 in Yorkville), is the sponsor of this stroll-up sausage bar. In addition to a window on the sidewalk, it offers a small perch-and-eat dining room in the rear and a few tables on the sidewalk. The selection runs to currywurst in a pretzel bun, and various themed sausage sandwiches, such as chicken club, Texas barbecue, Reuben, and New Orleans po’ boy. This place is just plain fun when it comes to Upper East Side informal snacking — then take a stroll through the butcher shop and market next door.

This 83-year-old restaurant is a relic of the days when Yorkville was known as Germantown, and the name Heidelberg commemorates a university that was the setting for the wildly popular operetta “The Student Prince.” Drink beer from a glass stein shaped like a boot, and sample apps like liver dumplings and pickled beef tongue. The mains are super-substantial, running from jaeger spätzle (squiggly fresh pasta topped with a creamy mushroom sauce), to schweinshaxe (gargantuan oven-roasted pork shank).

The name says it all: This is the place to try what is perhaps the city’s largest selection of German sausages — including the fairly obscure kalbsbratwurst, geflugelbratwurst, grobe bauernbratwurst, and scharfe bauernbratwurst — paired with German brews. Tired of sausages? Grab a plate of kartoffelpuffer, light-as-air potato pancakes served with apple sauce. The place is especially festive during Oktoberfest every September.

Yes, this is a branch of Munich’s famous 400-year-old Hofbräuhaus, making it an obvious choice for large groups, who will be seated at massive trestle tables. The food verges on the modern compared with the Bavarian-American menu that prevails at most NYC German restaurants, with things like deep-fried sauerkraut balls, lentil and bratwurst soup, a mushroom flatbread, and — no surprise — a veggie burger. Note that the beers are all products of a single German brewery, with 10 or so available at any one time, including a seasonal selection or two.

This beer hall owned by Willy Reichenbach and his family of German emigres is lined with communal tables and located in the heart of Midtown, making it a convenient spot for after-work festivities. It was founded in 2012, and the menu features extra-large pretzels, chicken wings, wursts (including a vegan variety made with tofu), and 14 German beers on tap, mainly in a lager or pilsner vein, tendered in one- and two-liter mugs.

This kitschy German gem was founded near Gramercy Park in 1968, when German influences in the neighborhood remained evident. While mainly Bavarian, it also acknowledges the influences of the adjacent French province of Alsace, while bedecking itself for much of the year in Christmas decorations, which makes it strangely lovable. The rahm schnitzel in cream sauce might remind you of Texas chicken-fried steak, while the beef stew might as well have originated in France. Not a bad spot for a wacky date

This 19-year-old beer hall got its name from a famous German myth about sirens who sit on a cliff above the Rhine luring sailors to the deaths with their singing. The venue is modeled after a tavern in Cologne, and boasts 12 imported German beers on tap and a heated beer garden out back. The menu is more ambitious than most, with a range of schnitzels that include eggplant and chicken, a great grilled hanger steak, a seven-sausage platter, and some of the best soft baked pretzels in town — plus tacos, hamburgers, a kale Caesar, and an international roster of sandwiches.

The menu at this fun-filled spot isn’t limited to German influences as the sausage menu runs to kielbasa, chorizo, and a hot dog dressed with bulgogi. In similar fashion, the sprawling burger menu offers a Swiss cheese number with mushrooms and a rodeo burger with barbecue sauce before giving way to a chicken sandwich roster, including one featuring a Nashville hot chicken cutlet. Finally, there are fries and poutines channeling Buffalo, Philadelphia, and India. The beer and cider list, however, is mainly German and Jerseyan.

The Gottscheers are a group of German-speaking settlers who moved into — and stayed — in what is now Slovenia during the 14th century. They managed to keep their German identity through the centuries and some eventually settled in Ridgewood, where this social club, open to all as a charming neighborhood bar, was founded in 1924. The potato pancakes served with apple sauce are particularly fine and oniony tasting, but also find good beef goulash, fish and chips, an Angus burger, and a pork schnitzel sandwich, with a selection of German and American beers on tap.

Newer German immigrants gravitate to Zum Stammtisch in Glendale, Queens, where the mother tongue is as likely to be spoken as English, and German tap beers dominate the bar. The menu is exhaustive, not neglecting appetizers like head cheese and goulash soup, and running the gantlet to sauerbraten, sausages, schnitzels, and the smoked pork loin called kassler rippchen. The premises resembles a Bavarian cottage, and doubles as a soccer sports bar.

Germans are big on baked goods, but most of the myriad German bakeries that once populated the landscape are now long gone. But Ridgewood is still a hotspot at Rudy’s, a-dyed-in-the-wool German bakery, where strudels are still the top item and customers come for miles to get a taste of its Black Forest cake, stollen, anise drops, and spekulatius cookies.

This Fort Greene pub with two names has been a regular hangout spot since 2009 and is known for its wide selection of beers, with a rotating roster of 18 draft and 20 bottled, including draft pilsners, weizen (wheat beers), bocks, and ciders; and bottled rauchbier (smoked) and fruit-flavored Steigl products. The modest menu of drinking snacks centers on sausages, with 10 varieties, including three that are vegan, one featuring Beyond Meat. Other German classics include kase spatzle (German mac and cheese), and for the table, the Oktoberfest platter with three sausages, a schnitzel, a giant pretzel, and all the trimmings.

Werkstatt (“workshop”) is an atypical German-Austrian restaurant, more like a bistro than a beer hall. There’s a barroom in front right on Coney Island Avenue, but tucked away behind is a garage, decorated with antique signage, that doubtlessly represents the eponymous workshop of the restaurant’s name. The food is a notch above the usual Teutonic fare, including a gigantic pretzel still warm from the oven, a bratwurst burger stuffed with gruyere, and a rather amazing schnitzel made from a celery root patty. Draft wine is a focus here while there’s a limited selection of premium Czech, German, Belgian, and Michigander beers.

On Bay Ridge’s Fifth Avenue, the site of innumerable Middle Eastern and Turkish restaurant, there lurks this anomaly: a German restaurant that straddles the dividing line between old fashioned and modern. One deep room harbors both the dining room and a long bar, outfitted with the usual display of steins, and the menu via owners Fred and Amber Urban is a little more broad (leek soup, pierogi, cherry, and venison sausages) than other German restaurants in town, and a little cheaper, too.

Located near the Arthur Kill, the body of water that separates Staten Island from New Jersey, Killmeyer’s was founded in 1855 and lays claim to being the borough’s oldest bar. The interior was partly imported from Bavaria in the late 19th century, especially the rococo bar carved in dark woods, from which bottles and taps, both German and American, are dispensed. The menu in the adjacent dining room is what you’d expect, though with a little more attention to detail, with highlights including schweinshaxe (roasted pork knuckle), beef goulash over egg noodles, and some of the city’s puffiest potato pancakes (a perfect bar food). Added bonus: prime rib on Thursdays and the occasional performance by an oompah band.