In other countries, German food often has a reputation for being heavy on red meat, simply cooked. While red meat dishes, particularly beef and pork, but also game (including wild boar, venison and rabbit) are popular in Germany, German cuisine is much more than just roasted meat. Also, Germany has an international reputation for its sausages – and there is an incredible selection of sausages – at least 1,500 varieties!
Traditionally, people in Germany eat a fairly light breakfast (German: breakfast), which may include bread and some meat (like cured meats like salami, ham, or meat spreads like liverwurst), a fairly light dinner (German: abendessen or abendbrot), and eat their main meal at noon (German: lunch). Sometimes a ‘second breakfast’ is eaten in the morning and, due to modern work patterns, it is now quite common for the hot main meal of the day to be eaten in the evening rather than at noon.
Here are some popular German dishes:
– Blood sausage (German: blood sausage) – A sausage made of blood, meat and barley (similar to the English black pudding). Black pudding is often made from fatty pork with cow’s blood, but horse meat with blood is traditional in the Rhineland. A popular variant is the “tongue sausage”, which contains pickled pork tongue in the sausage mixture. Although the sausages are fully cooked and ready to eat, black pudding is almost always heated and served hot.
– Weißwurst – white sausages made from pork fat. Originally from Munich, the dish is often eaten as part of the “second breakfast” (German: second breakfast).
– Frankfurter Wurst – A sausage made from smoked pork. Though eaten hot with bread and mustard, it’s not exactly the same as the American “Frankfurter” sausage.
– Bratwurst – Bratwurst is a popular type of sausage made from pork or beef (or sometimes veal) and is usually eaten hot with mustard and ketchup. Bratwurst is also used as an ingredient in some other dishes; For example, currywurst is made by slicing bratwurst and dipping the slices in a tomato-based curry sauce.
– Sauerkraut – Finely chopped cabbage, fermented in an airtight container. It can be eaten as a relish, dressed with oil and onions in a salad, heated and served hot, or used as an ingredient in other dishes.
– Schupfnudeln – sauerkraut cooked with potato noodles.
– Spaetzle – The German version of noodles. A simple dough is made from flour, eggs and salt, which is then cooked in boiling water. Spaetzle are often eaten as an accompaniment to meat, but can also be used as an ingredient in other dishes.
– Lentils, spaetzle and string sausages – Spaetzle cooked with lentils and sausages Frankfurt style.
– Kässpätzle – spaetzle mixed with grated cheese and fried onions, then fried or baked.
– Krautspätzle – A cooked mixture of spaetzle, sauerkraut, onions and butter.
– Gaisburger Marsch – A traditional beef stew with diced beef, potatoes and spaetzle. The stew is topped with onions fried in butter.
– Eisbein – Braised leg of pork served with sauce, dumplings and sauerkraut. In Berlin, pork knuckle is cooked with mushy peas.
– Labskaus (also known as “lapskaus”) – corned beef cooked in broth and then chopped with beetroot, onion, potatoes and herring or ham and finally fried in lard. Traditionally accompanied by Rollmops (pickled herring fillets).
– Hasenpfeffer – A stew made from marinated rabbit meat, the sour taste of which is obtained by adding wine or vinegar.
– Schwenker – Grilled pork steaks, prepared with a marinade of onions and spices.
– Saumagen – Saumagen literally means “sow stomach”. It is most likely to be understood as the (rough) German equivalent of haggis. Basically, pork or beef is cooked in the pork stomach with onions, carrots and a variety of spices and flavors. It should be noted that the stomach itself is not eaten, it is only used as a casing in cooking. The usual side dishes are mashed potatoes and sauerkraut.
– Klöße – Traditional German dumplings made from grated potatoes or dry bread, with milk and egg yolk. In Bavaria and Austria it is known as “dumplings” or “dumplings”.
– Black Forest Gateau – Known as “Black Forest Gateau” in the United Kingdom and “Black Forest Cake” in the United States, Canada and Australia Whipped cream along with maraschino cherries and chocolate shavings. In Germany, Kirschwasser (a clear cherry brandy) is traditionally used to make the cakes, although this is often substituted in other countries (e.g. rum is often used in Austria). instead) or omitted entirely.
– Stollen – A bread-like fruitcake with citrus peel, dried fruit, almonds and spices, often eaten at Christmas. The best-known variety is the Dresdner Stollen from the city of Dresden, which is marked with a special stamp and is only available from 150 bakers.
– Gingerbread – Cookies made of gingerbread, which are also often eaten at Christmas time.