German Cuisine

German cuisine is characterised by its diversity. The variety of dishes varies from region to region. Many regions in Germany have their own special treats and ways of preparing them. German food is hearty and easy to prepare.

Today we are going to describe the most common German dishes.

Sausage in German Wurst is one of the most common products on the German table. Sausages, sausages in Germany are commonly eaten at all meal times (for breakfast, lunch or dinner). Sausages are eaten as a main course with a side dish, as an appetizer, or as an additional ingredient in a salad or soup, for example.

For German cuisine is characterized by a variety of types of sausages. For example, white sausage is famous all over the world and is served with sweet mustard. “White sausage”, Weißwurst, is a typically Bavarian treat.

The following types of sausage are a favourite in Germany:

  • Bratwurst;
  • Salami;
  • Currywurst;
  • Weißwurst;
  • Blood sausage (Blutwurst);
  • Liver sausage (Leberwurst);
  • Mettwurst (Mettwurst);
  • Teewurst;
  • Landjäger.

Pork roast
German for Schweinebraten. The pork is first roasted and then stewed together with carrots, celery, onions and parsley. The pork roast is served with coleslaw (Krautsalat), potato (Kartoffelknödel) or bread dumplings (Semmelknödel), grated horseradish and bread.

Sauerbraten – beef stew with apples, raisins, ginger and beetroot syrup marinated in vinegar and wine. Sauerbraten is garnished with sliced apples and potato dumplings.

Schnitzel can be made with pork, veal, chicken or turkey meat. A thin layer of meat is breaded and fried.

Spätzle are egg pasta made from liquid dough. During cooking, the liquid dough is squeezed into the boiling water. Spätzle are one of the popular side dishes.

Popular side dishes in German cuisine are potatoes (fried or boiled), potato dumplings, Spätzle, fried onions, vegetables: spinach, cabbage (sour or stewed), carrots, turnips.

Eintopf is a generic name for the many variations of rich soups characteristic of German cuisine. Soups in German cuisine, as a rule, are prepared on the basis of broth. Eintopf can be vegetable soup with potatoes, carrots, cabbage, beans and lentils. Meat soup may contain sausages, smoked meat or wieners. In addition to the above, cereals, pasta or bread can be added to the soup.

Bread and pastry
Bread (Brot) is an indispensable part of German meals. In every, even in small towns, in villages there is a bakery, and sometimes several. It is customary for Germans to buy fresh rolls or other bakery products for breakfast. Today in Germany there are more than three hundred kinds of bread.

Black Forest Cherry Cake
The spa region of Baden-Württemberg’s Schwarzwald (Black Forest), famous for its incredibly beautiful nature, is home to a cuckoo clock and the famous Schwarzwälder Kirschtorte. Schwarzwälder Kirschtorte is a cake with cherries and whipped cream.

Or in German, Lebkuchen is a traditional Christmas treat.

Stollen is a traditional Christmas cake with a filling of raisins and candied fruits. Stollen can also be made with poppy seeds, nuts or marzipan. After baking, the Stollen is sprinkled with powdered sugar.

Germany’s traditional drink is beer (Bier). The owners of breweries not only strictly observe the technology of its preparation, but also pass down the secrets of brewing from generation to generation.

Germany is not only the home of a large number of beer varieties, but also of wine (Wein). The regions of Germany where winemaking is widespread:

  • Middle Rhine (Mittelrhein);
  • Mosel-Saar-Ruwer;
  • Pfalz;
  • Nahe;
  • Rheingau;
  • Rheinhessen;
  • Baden;
  • Franken;
  • Ahr;
  • Baden-Württemberg;
  • Hessische Bergschtraße (Hessische Bergschtraße).

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