German Food
⚡ ALL INFORMATION CLICK HERE 👈🏻👈🏻👈🏻
German Food
What to eat & drink in Germany?
100 Most Popular
German Foods & Beverages
Traditional Foods in the Province of Mantua
From Wikipedia, the free encyclopedia
Below is a list of dishes found in German cuisine .
East Prussia, as Germany's easternmost province, was very often influenced by the cuisines of its surrounding neighbours: Russia and Lithuania to the northeast, and Poland to the south. The Russian borscht was adapted to the East Prussian palate, and Polish sausages were frequently found on the dinner table.
East Prussia's gastronomy also made extensive use of the abundant products from its dark, remote forests. Honey was often incorporated into recipes, and Kopskiekelwein , a fruit wine made from wild currants, was the favourite regional tipple alongside beer.
Note: The cuisine of the Saxon part of the Ore Mountains is more a relative of the cuisine of Franconia than a relative of the other parts of Saxony. The cuisine of Upper Lusatia also differs from central Saxony and is more related to the (former) cuisines of Lower Silesia and Northern Bohemia.
Typical for very traditional dishes from Saxony-Anhalt is the combination of bitter or hearty meat dish with sweet. Sweet pancakes in Green bean soup for example are the cause of many jokes.
When Silesia was German, the influence of neighboring countries was clear in Silesian cooking; Polish carp and cheeses, Bohemian goulash, Austrian sausage and Pfefferkuchen (pepper cakes). Schnapps was very commonly drunk with beer in Silesia. There was an old saying that went "Silesia has two principal rivers, Schnapps and the river Oder".
A type of gingerbread that is typical for the city of Aachen.
German pastry consisting of sliced apples
Fried potato slices, often with diced bacon or onions
Sausage that is usually composed of veal, pork or beef. It is a traditional German sausage. Not to be confused with curry wurst.
This large-format, fried or grilled wiener is cut into thick slices and seasoned with spicy ketchup and generous amounts of curry powder , usually served with french fries — a popular snack originating in early 1950s Berlin. Both Bockwurst -style (i.e. intended to be boiled) and Bratwurst -style (i.e. intended to be grilled or fried) sausages are used, depending on region, and the use of one or the other is a matter for much debate among Currywurst gourmets. Currywurst remains one of the most popular fast foods in Germany, especially in Berlin and the Rhine-Ruhr area, but the Döner kebab is gaining rapidly in popularity.
Sandwich made with various fish (pickled or fried) and onions, common in Northern Germany , particularly along the coast
Whole grilled chicken marinated with pepper and other spices this dish is known as Brathühnchen , Brathähnchen , and in eastern Germany , also as Broiler .
Potato salad, which comes in many varieties, for example in a cream or mayonnaise dressing (northern Germany) or even in meat broth (south Germany), is often served as a side dish to Bratwurst or boiled sausages).
Knödel (also known as Kloß, depending on region)
German dumplings; many different variations:
Semmelknödel (dumplings made with bread crumbs)
Rohe Kartoffelknödel - dumplings made from potatoes not cooked prior to forming and boiling the Knödel
Gekochte Kartoffelknödel - dumplings made from potatoes cooked prior to forming and boiling the Knödel
Halb-und-halb Kartoffelknödel: half the potatoes are cooked first, the other half are not
Halbseidene
Cooked meatballs served in a white sauce with capers
E.g. Lübeck -style, widely used in Christmas specialities
Boiled or steamed potatoes before peeling (young potatoes may be eaten unpeeled), served with Quark and linseed oil , butter, or as a side dish with herring).
A traditional peppered beef stew of the German cuisine that belongs to the cuisine of Westphalia.
A roulade of bacon and onions wrapped in thinly sliced beef
A beef pot roast marinated in vinegar, water, spices and seasonings
Fried, breaded thin piece of meat, typically pork or beef
Pork hock served grilled and crispy with Sauerkraut or boiled as Eisbein
A grilled whole young pig, usually eaten in a large company of friends or guests
Large, thin pancakes with diced, fried bacon
These hand-made noodles are very popular and are an important ingredient of several dishes, such as Linsen mit Spätzle or Käsespätzle .
A bread-like cake with dried citrus peel, dried fruit, nuts, and spices such as cardamom and cinnamon; it is usually eaten during the Christmas season as Weihnachtsstollen or Christstollen . The best-known Stollen is from Dresden and is sold at the Striezelmarkt Christmas market, which derives its name from the cake.
A roasted goose is a popular dish on Christmas Day . [1]
Noodle filled with various ingredients, such as meat, spinach, onions, spices: Maultaschen are either served with broth or cut into slices and fried with eggs.
It is made of roasted flour called Musmehl , usually spelt flour or oat flour. It is usually cooked like a porridge with water and milk with various ingredients.
A vinegar-marinated roast traditionally made of horse meat, although nowadays the majority is made of beef.
A finely cut pointed white cabbage that has been fermented by various lactic acid bacteria.
A kind of soft egg noodle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle and South Tyrol.
Hearty dish that combines Spätzle with cooked lentils and Vienna sausages .
Pasta made from potatoes and flour, often served with Sauerkraut.
A broth with thin strips of German-style pancakes.
Cookies made by pressing dough into intricate molds. Commonly used for dunking into a drink, as they are quite hard.
An onion cake, a seasonal dish served around October, usually eaten while still warm and accompanied by slightly fermented red or white grape juice called Süser or (more commonly in other regions) Federweißer .
A pizza-like dish with thin crust and onion, bacon and crème fraîche topping.
A famous stew made of meat, potatoes, Spätzle and several kinds of vegetables like potatoes and carrots .
Dish of Spätzle and fried onions gratinated with cheese.
A fruit-based Schnapps produced mainly in Germany and the Alsace region of France.
A clear, colorless fruit brandy traditionally made from double distillation of morello cherries , a dark-colored cultivar of the sour cherry.
A German cooked, smoked Brühwurst sausage originally from Bavaria, with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika, and mustard seeds for flavor.
A type of blood sausage originating in Bavaria .
A traditional German savory snack native to the Bavarian cuisine and it literally means "Bread time".
Lt.:'White sausages '; a speciality from Munich , traditionally eaten for second breakfast . Always accompanied by sweet mustard, pretzels , and wheat beer . Traditionally not served after 12 noon because in earlier days, before fridges, the sausages had to be consumed before 12 noon so that they didn't decay. But, nowadays, people also eat it for dinner or lunch.
A beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are Weissbier and Witbier ; the minor types include Lambic , Berliner Weisse and Gose .
A German beer style that is usually drunk in Bavaria , Germany . It has a yellow, gold color, and has 4.5-6% alcohol.
A spread from the regions of Bavaria and Austria that literally means "Potato cheese".
A protected geographical indication for beer since 1998, which is brewed within the city limits of Munich by the breweries Augustiner Bräu, Spaten-Franziskaner-Bräu, Hacker-Pschorr, Paulaner, Hofbräu and Löwenbräu, which are members of the Münchner Brauereien.
Sliced pork roast with a crunchy crust that was boiled in a pot.
Braised pork leg with a crunchy brown crust on the outside, and a moist and juicy inside. Served with gravy and Klöße .
A type of sausage baked in a mould and cut into slices. When eaten as a main course, it is sliced and served with an egg (must be sunny side up style), and mashed potatoes. For a quick lunch, it is usually eaten in a bread-roll with mustard, a bit like a hotdog. Some people eat the Leberkäse with hot mustard, others with sweet mustard.
A traditional dish of German, Austrian and Czech cuisines that literally means "Liver dumpling soup".
Lt.: Butchers plate; a combination of Blutwurst and Leberwurst (blood sausage and liver sausage), served hot on sauerkraut.
A ragout from lung and sometimes heart from the veal.
Shredded cabbage that is cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar.
Bavarian potato salad is usually made with broth, bacon bits and onions and may be served hot or chilled.
A stew made from various kinds of meat and vegetables.
A very light, fluffy, and not too sweet dessert made from gelatin , milk, cream, egg yolk , and sugar.
A cake that consists of seven thin cake layers with chocolate buttercream in between.
Similar to Apfelstrudel , but filled with topfen instead, and served with vanilla sauce.
A sort of white bread or steam noodle made of yeast dough, steamed in a pan and then served with various toppings, e.g. sugar, cinnamon, poppy seeds, jam, butter, and vanilla sauce.
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. Buchteln are topped with vanilla sauce, powdered sugar, or eaten plain and warm.
a Bavarian cheese delicacy that is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well), and one third butter.
A cheese that originated during the 19th century in the historical Duchy of Limburg , which is now divided between Belgium, Germany, and the Netherlands. The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens .
A boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular throughout Austria and the neighboring German state of Bavaria.
A distilled spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. Akvavit is distilled from grain and potatoes, and is flavoured with a variety of herbs. Akvavit is also popular in Germany and the American Midwest.
A type of mint liqueur produced in Berlin.
A either white or brown sauce that is eaten with potatoes.
A cloudy, sour beer of around 3% alcohol by volume. It is a regional variation on the white beer style from Northern Germany, dating back to at least the 16th century.
A hot pork sausage served either with curry ketchup or a tomato paste with curry powder.
The name for a bread made in Germany from at least 90% spelled malt products or spelt .
A generally thicker pancake than a French-style crêpe and usually served with sweet or, occasionally, savory fillings.
Ham hock usually served with pea purée and Sauerkraut .
Raw ground pork or mett that is spiced with salt and pepper, garlic and caraway.
Sweet dough dumplings, fried in fat or oil, filled with jam and glazed with confectioner's sugar. Also known simply as "Berliner" or, in the eastern part of Germany, including Berlin itself, "Pfannkuchen" and in Bavaria, they are called "Krapfen".
A dish of pears, beans and bacon, invariably accompanied by potatoes.
A grey sausage with veal content that has a mild flavor, is pan-fried and then eaten with a hard roll.
An internationally known sausage that is spread on toast or used in sandwiches.
A specialty sausage, usually served with Grünkohl
A ragout made from different kinds of meat and seafood as well as vegetables; may contain no chicken and if it does it's meat from very young chicken.
A sheet cake made from yeast dough topped with blops of butter and sugar.
Groats that are broiled and eaten with potatoes or on bread with various other side dishes, e.g. pickles or red beet; special kind of Knipp .
A top-fermented beer that originated in Goslar, Germany . It is brewed with at least 50% of the grain bill being malted wheat.
A digestive made with 56 herbs and spices at a strength of 35% alcohol by volume (61 degrees proof, or US 70 proof). It is the flagship product of Mast-Jägermeister SE, headquartered in Wolfenbüttel, south of Braunschweig, Lower Saxony, Germany.
A slowly cooked salted pork dish that is usually served with Knödel and Sauerkraut or potato salad.
A kind of sausage made from the livers of pigs or calves.
Sugar crystals that are used as sweetener for tea.
A dish made from corned beef , herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber.
A strongly flavored German sausage, made from raw minced pork which is preserved by curing and smoking, often with garlic.
A dish made from slowly cooked kale that is served with Pinkel , a rather salty sausage.
A type of spirit popular in Germany, which contains extracts and distillates of root ginger. The fresh ginger it contains is said to be beneficial to the stomach.
Smoked eel that is used as ingredient in various dishes.
A dish with a variety of meats usually eaten as second breakfast .
White asparagus that is eaten as a delicacy, commonly with potatoes and Sauce hollandaise .
An English word meaning "fat", attested since the early 17th century. This word also exists in German with the same meaning, but it normally refers to pork fat with or without some meat in it.
A hearty stew made from rutabagas , carrots, and potatoes.
A sweet two-layer pudding invented by a royal chef with one layer of vanilla-based and one of wine-based pudding.
The broth, which arises in the production of brewing and cooking sausage. At the traditional slaughterhouse, the meat and liver were also cooked in the same cauldron before the sausages, which produced a strong broth, especially when later sausages burst, which formed the basis.
A German honey -flavoured liqueur based on vodka. It is usually called Bärenjäger in English-speaking countries.
A beetroot-based soup served with sour cream ( Schmand ) and beef (originally from Ukraine )
A lightly bound soup from tripe , usually with acidified vinegar that mentions regional spots, which is common in variants in numerous countries.
Meatballs served in a white sauce with capers and eaten with potatoes.
Special kind of marzipan made in Königsberg .
A wine made from either blackcurrants or redcurrants, and usually fermented with Burgundy yeast.
A clear liqueur that is served in a drink with liver sausage and mustard.
A type of blood soup with various spices cooked in vinegar-water.
The East Prussian name for fried bacon or pork belly as well as for a simple dish of diced pancetta or pork belly and onions.
A light yellow semi-hard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley.
Fränkische Bratwurst is composed of beef, pork or veal and is traditionally served with sauerkraut or potato salad or simply in a breadroll. They vary greatly in size and seasoning from region to region but are often considerably thinner than the equivalents elsewhere in Germany. The best-known sausages are from Nuremberg (Nürnberg) and are recognisable by their small size and clearly visible herb seasoning. They are traditionally served as three sausages in a roll ("Drei in 'a Weckla") or six sausages on sauerkraut ("Sechs auf Kraut").
A sandwich that has three items in a roll, typically three sausages or sausage pieces.
A type of Austrian scalded cold cut that is moist, light colored, fine textured and made from a well-spiced mixture of beef, pork and bacon fat. In Austria, it is the most popular type of cold cut.
Large klöße made from a dough consisting of raw or a combination of raw and cooked potatoes. The exact recipe is a matter of regional differences and personal belief. The best friend of pot-roasted meats or mushroom ragout.
a cold cut that originated in Europe that literally means head cheese with music.
A typical dish of the cuisine of Franconia and Upper Palatinate that consists of Bratwurst and sliced onion cooked in vinegar and usually eaten with Bavarian pretzels .
An entire pork (or, in some cases, Lamb ) shoulder roasted in a fairly cool oven over long period so that the meat is extremely tender with a crunchy crust. Seasoning is usually simple using salt, pepper and caraway and traditionally it is served in a dark sauce, made from the roast stock, meat broth, and often dark beer and Lebkuchen spices. Accompanied by a side salad, dumplings and red cabbage or less commonly sauerkraut .
A type of sausage consisting of pork in a casing that may be white or red. Stadtwurst is a regional variety in Franconia and Upper Palatinate (Oberpfalz) and usually unknown and not available in other parts of Germany.
A spicy wedding soup with bread dumplings, liver dumplings and finely sliced pancakes.
German kind of gingerbread of which the most famous originates in Nuremberg and is traditionally only available at Christmas, although tourist demand means that Lebkuchen are available in some form practically all year round.
A boiled sausage with a fine or coarse pork filling that comes in a compact shape with a length of about 10 cm (4 in) and a diameter of about 4 cm. It was invented in Regensburg in the second half of the 19th century and only sausages that are produced in the inner city ring may be called "Regensburger".
A traditional dish with breaded and fried carp for Christmas Eve in Central Europe.
A variant of the potato dumpling of the Erzgebirge cuisine and Thuringian cuisine filled with breadcrumbs .
A tart sausage salad prepared with distilled white vinegar, oil and onions.[1][2] A variation of the recipe adds strips of pickled gherkin.
The small, thin bratwurst from Franconia's largest city, Nuremberg, was first documented in 1567; it is 7 to 9 cm (2.8 to 3.5 in) long, and weighs between 20 and 25 g.
A bright sauce made from an abundant amount of seven fresh minced herbs namely borage, sorrel, cress, chervil, chives, parsley, and burnet. Served with boiled potatoes and hardboiled eggs. Called "Grüne Soße" in German or "Griee Sooß" in the Hessian dialect.
A smoked sausage made from pure pork, which is eaten hot and usually accompanied by bread and mustard. Not to be confused with the American hot dog "Frankfurter".
Milt that is fresh or preserved with salt as food and is used for flavoring sauces or used in whole fish dishes.
A wine made of apples, somewhat comparable to Cider and French Cidre though dryer and more sour-tasting. Best enjoyed in traditional "Äbbelwoi-Lokalen". Served from a special jug (the "Bembel"), drunk with a special glass (the "Gerippte").
A refreshing drink that combines apple juice with sparkling water. It is usually served during summer.
A German regional sour milk cheese and a culinary speciality of Frankfurt am Main, Offenbach am Main, Darmstadt, Langen, and other parts of southern Hesse. It gets its name from the traditional way of producing it: forming it with one's own hands.
A German sour milk cheese made from low fat curd cheese, which contains only about one percent fat and originates in the Harz mountain region south of Braunschweig .
A
Xxx Film 2022
Rossella Visconti Planetsuzy
Hazel Tucker