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How to Cook dishes from Germany
In other countries, German food often has a reputation for consisting of large amounts of red meat,
simply prepared and cooked. While it is true that red meat dishes, especially beef and pork, but also game
(including
wild boar,
venison and
rabbit), are popular in
Germany, there is much more
to German cuisine than simply roasted meat. Additionally,
Germany has an international
reputation for its sausages - and there are an incredible choice of sausages available - at least 1,500
varieties!
Traditionally in
Germany, people eat a fairly
light breakfast (German: frühstück) which may include
breads and some meats
(such as salted meats like salami, ham, or meat spreads such as leberwurst),
a fairly light evening meal
(German: abendessen or abendbrot), and have their main meal at lunch
(German: mittagessen). Sometimes,
a "second breakfast" (German: zweites frühstück) also be
eaten during mid-morning, and because of modern working patterns is quite common now for the day's main
hot meal to be eaten in the evening instead of at lunch time.
Some popular German recipes and dishes include:
- Blood sausage (German: Blutwurst) - A sausage made from blood, meat
and barley (similar to English black pudding). Blutwurst is often made from fatty pork meat with cow's
blood, but in the Rhineland area, horse meat with is traditional. A popular variation is
"zungenwurst" which includes pickled pig's tongue in the sausage mix. Although the sausages
are ready cooked and ready to eat, blutwurst is almost always heated and served hot.
- Bratwurst - Bratwurst are a popular variety of sausages made from pork or beef (or sometimes veal).
They are normally eaten hot with mustard and ketchup, and are also used as an ingredient for some
other dishes; for example, currywurst is made by slicing bratwurst and dipping the slices into
a tomato-based curry sauce.
- Frankfurter sausage - A sausage made with smoked pork. While it is eaten hot with bread and mustard,
it is not exactly the same as the American "frankfurter" sausage.
- Hasenpfeffer - A stew made from marinated
rabbit meat, with a sour taste created by adding
wine or vinegar.
- Klöße - Traditional German dumplings made from grated potato or dried bread, with milk and egg yolk.
In Bavaria and Austria, it known as
"knödel" or "knödeln".
- Labskaus (also known as "Lapskaus") - Corned beef boiled in broth, and then
minced with beetroot, onion, potatoes, and herring or ham, and finally fried in lard.
Traditionally accompanied with rollmops (pickled fillets of herring).
- Sauerkraut - Finely sliced cabbage, fermented in an airtight container. It can be eaten as a relish,
dressed with oil and onions as a salad, heated and served hot, or used as ingredient in other dishes.
- Eisbein - Braised leg of pork, served with gravy,
klöße (potato dumplings) and sauerkraut (fermented cabbage). In Berlin,
eisbein is cooked with pea puree.
- Saumagen - Translated literally, saumagen means "sow's stomach". It is probably best
understood as being the (rough) German equivalent of haggis. Basically pork or beef with onions,
carrots and a variety of spices and flavors is cooked in pig's stomach. It should be noted that
the stomach itself is not eaten, but is just used as a casing when cooking. The usual accompaniments
are mashed potatoes and sauerkraut (fermented cabbage).
- Schupfnudeln - Sauerkraut (fermented cabbage) cooked with potato noodles.
- Schwenker - Grilled pork steaks, prepared with a marinade of onions and spices.
- Spätzle - The German version of noodles. A simple dough is made from flour, eggs and salt, and it is
then cooked in boiling water. Spätzle is often eaten as a side dish with meat,
but may also be used as an ingredient in other dishes too.
- Gaisburger marsch - A traditional beef stew, contained cubes of beef, potatoes and spätzle (noodles). The stew is topped with onions fried in butter.
- Linsen, spätzle und saitenwürstle - Spätzle (noodles) cooked with lentils and Frankfurter-style sausages.
- Kässpätzle - Spätzle (noodles) mixed with grated cheese and fried onions, then fried or baked.
- Krautspätzle - A cooked mixture of spätzle (noodles), sauerkraut (fermented cabbage), onions and butter.
- Weißwürste - White sausages made from pork fat.
Originally from Munich (German: München),
this dish is often eaten as part of "second breakfast" (German: zweites frühstück).
Some German desserts include:
- Lebkuchen - Cookies made from
gingerbread, also often eaten
during the
Christmas period.
- Schwarzwälder kirschtorte - Known as "Black Forest gateau" in the United Kingdom, and "Black Forest cake" the United States, Canada and Australia - Layers of chocolate cake, with whipped cream and cherries between each layer. The cake is then decorated with more whipped cream as well as maraschino cherries and chocolate shavings. In Germany, kirschwasser (a clear brandy made from cherries) is traditionally used in making the cake, although in other countries this is frequently substituted (for example, in Austria, rum is often used instead), or omitted entirely.
- Stollen - A bread-like fruitcake with citrus peel, dried fruit, almonds and spices, often eaten at
Christmas. The most famous variety is
Dresden Stollen from the city of Dresden,
which is marked with a special stamp, and only available from 150 bakers.
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