What is German food made of?

What does Germany eat? The top 10 in German cuisine

Weißwurst and sauerkraut are typically German? Correct! The two traditional dishes are still at the top of the hit list of the most popular German classics. Fusion and molecular cuisine are out, it's back to the roots. Regional specialties based on grandmother's recipe are all the rage. We have put together ten German classics that you should have tried in life.

 

 

 

 

Königsberger Klopse - every child knows it

Königsberger Klopse are an East Prussian specialty. Among the regional dishes, the Klopse are the most popular. The original recipe is made with veal, but today variants made from minced pork or beef are no longer a no-go. The dumplings cooked in hot broth get their special flavor from finely chopped anchovies. They are served in a light caper sauce.

 

Currywurst - typically German

Hamburg or Berlin? Who really invented the German currywurst will probably never really be clarified. But actually this sausage is not about the sausage at all. Whether boiled or bratwurst, with or without casing, smoked or cured, only the fiery red sauce ennobles them to currywurst! It is now more popular than ever thanks to numerous noble creations. Game or organic meat, veggie variants or an exotic touch. Around 800 million sausages are eaten in this country every year.

 

Sauerkraut - it couldn't be healthier

Sauerkraut is a grated white cabbage that is fermented with lactic acid. The method originally used for preservation is being refined in modern kitchens. Wine or champagne transform the classic cabbage into a delicacy that is also a hit in top gastronomy because of its extremely health-promoting effect.

 

White sausage and Co. - you have to have pork

Germans eat around 60 kg of meat a year. Two thirds of these are meat and sausages made from pork. The variety is great, there are around 1500 types of sausage in Germany. Depending on the type, the sausage is boiled or baked, dried or smoked. One of the best-known varieties is the white sausage, which is seasoned with table salt instead of nitrite curing salt and served in taverns with sweet mustard and pretzel in the mornings. Mainly because of the Oktoberfest it is known far beyond the borders of Munich.

 

Roast - classic Sunday meal

The classic crust roast should be juicy and crispy at the same time. To do this, the rind is cut into a diamond shape. The oven does the rest ... In many private kitchens, roasts are still one of the most popular Sunday and holiday dishes. The side dish also has a long tradition. In addition to potatoes, dumplings should be on the table. The balls made from dough come in many compositions: as bread or bacon dumplings, as potato or cheese dumplings.

 

Roulades - rolled or wrapped

Roulades are quick-change artists in German cuisine. Depending on your preference, meat, fish or cabbage can be used. The thin slices are filled, then rolled or wrapped and braised in a stock or sauce. There are no limits to the imagination of creative cooks, but the home-style beef and cabbage rolls remain unbeaten.

 

Kale - king of all types of cabbage

After the first frosty night, the kale season starts in Germany. Braised with smoked pork and sausage, the vegetables are eaten with caramelized potatoes and mustard. Winter vegetables are cult in large parts of northern Germany. Whole clubs and companies organize cabbage trips and choose their cabbage king.

 

Maultaschen - Swabian for beginners

Pasta dough envelops the Maultaschen filling made of sausage meat, spinach, onions, rolls and makes Swabians rave about it. Swabian Maultaschen have even been protected by the EU since 2009. Swabia must have passed through at least one production stage, production, processing or manufacture in order to be allowed to call itself a "Swabian" Maultasche. All other bags are mouth heroes ...

 

Pan-fish and labskaus - it's the leftovers that count

The pan fish was originally a leftover meal. Several types of fish are still used today for this Nordic dish. With its mustard sauce, however, the classic has developed into a real specialty that is often varied in modern kitchens. Labskaus is also a (re) discovery of tangible leftover recycling. Derived from the sailor English “lobs” (rough guy) and course (meal), you can find mashed potatoes with cured meat and beetroot wherever there is water and seamen.

 

Black Forest cake - counting calories is prohibited

Probably the most famous German cake. The most important ingredients are the chocolate biscuit bases, which are topped with cherries. Cream and chocolate sprinkles are also heavily part of the cake. The good portion of kirsch makes the sweet sin perfect ...

 

Also read:

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The Germans and the car

Surprises in Germany