Enjoy the great culinary delights of Germany including its famous soups, sausages, meat cutlets, and sauerkraut. German food thrives on diversity and loved for the distinct flavors.
Traditional German food is known for having meat as an important component in every meal not excluding breakfast. These meals rejoice as they come with meat drenched in creamy sauces along with baked squash, buttery rolls, and glasses of beer.
During winter, this delicious potato soup is a favorite although it can suit any season. This classic German potato soup contains Vienna sausages, bacon, and plenty of vegetables.
Sauerbraten is the popular national dish of Germany. The tender beef roast is intensely marinated before cooking and served with flavored sweet-sour gravy. It is relished more when served with homemade Rotkohl and potatoes or Spätzle. This delicious stew of tender beef has a tenderizing process by marinating with vinegar and various spices. Sauerbraten has star status in many of the restaurants’ menus.
Schweinshaxe or tender and juicy pork knuckle wrapped in a salty and roasted-crisp skin is amazingly yummy and pairs well with beer.
The pork knuckle is roasted till the skin peels off. It comes out tender and juicy. The dish evolved as a formerly peasant food where marination of the meat takes many days and roasting at low temperatures would go on for three hours. Schweinshaxe is served with potatoes and cabbage variants. This is a popular item in the world’s largest Volksfest beer festival and traveling funfair called Oktoberfest that celebrates the food culture in Bavaria.
Rinderrouladen with potato dumplings are filled with beef rolls noticed at restaurants and family homes. Germans prefer to serve this for Sunday lunch, dinner, and other special occasions.
The beef roulades are traced to Upper Silesia a former German region but now part of Poland. This beef roulade packs thin beef slices rolled around bacon, pickles, onions, and mustard. It is then roasted with red wine to produce a dark rich flavor.
Schnitzel is very popular in Germany although its roots go back to Austria. It is a cutlet coated in breadcrumbs with ham sandwiched within and served with green salad and potatoes.
Bratwurst is a German sausage mostly made with pork. The low-carbohydrate version has no bun but using a bun is no bar. It is good to enjoy a beer and can be made with pork and veal. It is finely seasoned with nutmeg, ginger, coriander, or caraway. Served with slightly crispy skin and loaded with mustard and ketchup it can also be taken as a bread roll.
In German, it is spelled “knackwurst,” and comes from “knacken” (meaning “to snap or crack”); Knockwurst is short, stout, and loaded with flavorful seasonings. Made from ground beef and pork, it resembles a hot dog. Knockwurst takes a pinkish shade after light smoking followed by the first boiling. They are served on good rye bread with Dijon mustard.