Dampfnudel Main course A sort of white bread or steam noodle made of yeast dough, steamed in a pan and then served with various toppings, e. Buchteln Main course Sweet dumplings made of yeast dough, filled with jam, poppy seed paste, or curd, and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum jam.
The most common varieties are pork, poultry and beef. Other varieties of meat are widely available, but do not play an important role. Several cooking methods used to soften tough cuts have evolved into national specialties, including Sauerbraten sour roastinvolving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days.
Plate of Currywurst A long tradition of sausage-making exists in Germany; more than 1, different types of sausage German: Among the most popular and most common are Bratwurstusually made of ground pork and spices, the Wiener Viennesewhich may be pork or beef and is smoked and fully cooked in a water bath, and Blutwurst blood sausage or Schwarzwurst black sausage made from blood often of pigs or geese.
Thousands of types of cold cuts also are available. Strict regulations governing what may and may not be put into them have been in force in Germany since the 13th century.
In the market ordinance of Landshut init was set down that only top-quality meat could be made into sausages. Today, many sea fish, such as fresh herring, tunamackerelsalmon and sardinesare well established throughout the country.
Vegetables[ edit ] Typical serving of asparagus with Hollandaise sauce and potatoes Vegetables are often used in stews or vegetable soups, but are also served as side dishes.
Carrots,  cauliflower,   turnips,  spinach,  peas,  beans, broccoli and many types of cabbage are very common. Circacarrots were sometimes roasted in water, with the broth used in place of coffee.
Spargelzeit or Spargelsaison traditionally begins in mid-April and ends on St. Traditionally, the main meal of the day has been lunch Mittagesseneaten around noon.
It takes time between lunch and dinner, often on Sundays with the entire family. However, in Germany, as in other parts of Europe, dining habits have changed over the last 50 years.
Today, many people eat only a small meal in the middle of the day at work, often also a second breakfast, and enjoy a hot dinner in the evening at home with the whole family.
Breakfast is still very popular and may be elaborate and extended on weekends, with friends invited as guests; the same holds for coffee and cake. German fries Noodlesmade from wheat flour and egg, are usually thicker than the Italian flat pasta.
Besides noodles, potatoes are common. Saladsalso modern variations, as well as vegetarian dishes become more and more popular in Germany. Fresh dill is very common in a green salad or fish fillet.
Mustard Senf is a very common accompaniment to sausages and can vary in strength,    the most common version being Mittelscharf medium hotwhich is somewhere between traditional English and French mustards in strength. German mustard is usually considerably less acidic than American varieties.
Horseradish is commonly used as a condiment either on its own served as a paste, enriched with cream Sahnemeerrettichor combined with mustard. Its use in Germany has been documented to the 16th century, when it was used as medicine, and as a food, whereby its leaves were consumed as a vegetable.
List of German desserts Black Forest cake A wide variety of cakestarts and pastries are served throughout the country,   most commonly made with fresh fruit. Apples, plums, strawberries, and cherries are used regularly in cakes.
Cheesecake is also very popular, often made with quark. They are served covered with sugar, jam or syrup. Salty variants with cheese, ground meat or bacon exist as well as variants with apple slices baked in called Apfelpfannkuchen, literally for apple pancakesbut they are usually considered to be main dishes rather than desserts.
In some regions, Eierkuchen are filled and then wrapped; in others, they are cut into small pieces and arranged in a heap called Kaiserschmarrnoften including raisins baked in. The word Pfannkuchen means pancake in most parts of Germany.
A similar dish, Obstkaltschale, may also be found all around Germany. The carp is cut into pieces, coated in breadcrumbs and fried in fat. Common side dishes are potato salad, cucumber salad or potatoes.
In recent years, raclette became known as a Christmas dish, too. While originating in Switzerland the dish has been adapted in wide regions of Germany.Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna.
'Schnitzel' means basically meat in a crust. I'm German and . Sep 26, · That's German engineering at its finest, if you ask me." Share on Facebook: torosgazete.com Like BuzzFeedVideo on Facebook: torosgazete.com S. Oktoberfest Party Guide Invite who you want, when you want.
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Traditional German cuisine is rich, some say heavy, but it is tasty and delicious. After all, fat in food is the medium to carry flavour. But we also adapted customs from our European neighbours & immigrants and we love fresh vegetables.
Traditional German food and groceries direct from Germany. Tons of German products from cured meats, sausage, baked goods, and German sweets. 25 rows · Name Image Type Description Bierwurst: Snack A German cooked, smoked Brühwurst .