Germany is multicultural, so it’s no wonder German cuisine is even more international. In almost every city, but also smaller villages, you can find one or another pizzeria, such as Lizza Pizza or a kebab shop. However – especially in rural areas – one can speak of “typical cuisine with German specialties”, which, however, changes from one region to another.
In general, a lot of meat, sausages, and potatoes are eaten in Germany.
In the following, we would like to name some typical dishes and drinks that are always associated with Germany and which are among the favorite foods of Germans.
Typical meat dishes in Germany
Most meat and sausage dishes are based on pork, followed by poultry and beef. However, games and lamb are becoming more and more popular. Germany owes the latter to many roommates with a migrant background, as well as their holidays in the countries of the South.
In almost every German household, schnitzel is at the forefront of the “meat” menu and should not be missing from any restaurant menu. In principle, a schnitzel is a thin, deboned piece of meat that is made tender by beating and then processed. French fries or potato salad – rarely potatoes – are chosen mainly as a side dish.
The Germans prefer different types of schnitzel; the best known in the country are:
- Wiener Schnitzel
- Turkey schnitzel
Pork legs, as the specialty known in Bavaria as pig joint in German is called, are popular in many parts of Germany. It is grilled, boiled, fried, or sometimes even breaded. This typical German specialty is also known as Eisbein, Haspel, or Haxe. Cabbage – or red cabbage – and dumplings are often used as side dishes.
Sauerbraten is also available in various recipe forms. It is usually beef that is marinated in vinegar for a few days. Then it must be boiled for a few hours. It is traditionally served with potato or boiled potato dumplings and red cabbage. In Saxony, Franconia, and Swabia, the sweet-sour brat tends to be sour, while the Rhenish brat has a “sweeter” taste due to raisins or ripe fruit in the sauce. The Rhine Sauerbraten was made of horse meat.
Königsberger Klopse come from the former East Prussia. These are meatballs boiled in salted water and served in a light roux with capers. The meatballs are made from a mixture of minced meat with onions, anchovies, pieces of soaked white bread, eggs, and various spices. The best way to go with it is to eat boiled potatoes. In some places salted herrings are used instead of anchovies, then the dish is called “Heringsklopse”.
The thin slices, especially beef, are covered with pickles, bacon, and a piece of white bread. Then roll the ingredients and hold them together with string, wooden skewers, or special roll holders, fry and simmer. There is also a dark sauce. Special variants are sarmale, also called sarmale. Here, white cabbage or white cabbage leaves are covered with minced meat and wrapped.
German cuisine and sausages, regardless of shape and recipe, are together. Here are some typical sausages:
- Meat sausages
- Rostbratwurst and Thuringian Rostbratwurst
The potato probably came to Germany from South America in the mid-seventeenth century and has since crept into German hearts. In almost no other country are so many potatoes grown and eaten as in Germany. There are dozens of varieties and almost every region has its specialty of potatoes.
Typical fish dishes in Germany
In addition to fish imported from abroad – such as pangasius – and breaded fish fingers, some typical fish dishes do justice to the theme of “German cuisine”.
In Germany, fish is eaten mainly near the North Sea and the Baltic Sea. The typical species of fish, which are ideally offered, fresh, or from their neighboring waters are primarily herring, cod, mackerel, cod, flounder, turbot.