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Traditional
German Cooking Guide |
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| Blutwurst
(bloot-verst) Literally, "blood sausage." Made from pig's blood, diced pork fat, onions and breadcrumbs. Also called blood pudding. Bratwurst (braht-verst) The best-known of these highly seasoned beef or pork sausages comes from Nürnberg. Enjoy them grilled. Brezel (bray´-zull) This pretzel-like baked food with a soft inside and a crunchy outside gets its distinctive color and taste from being dipped in lye and coarse salt before it's baked. Frankfurter (frahnk´-furt-er) Not just a hot dog, this smoked sausage is made from pure pork, eaten hot and usually accompanied by bread and mustard. Kartoffelsalat (car-toff´-el-za-lot´) This side dish of potato salad can come in many varieties, depending on regional influences, but is usually made with a cream or mayonnaise dressing. Knödel (kuh-noh´-dle) You might be served these dumplings instead of a potato dish. In fact, Knödel are often made from potatoes. |
Leberkäse
(lay´-ber-kay´-zuh) This specialty from southern Germany, Austria, and parts of Switzerland, is similar to meat pie. It consists of corned beef, bacon and onions baked casserole-style until it has a crunchy brown crust. Sauerbraten (zow´-er-braht´-en) Pot roast marinated for several days in vinegar, water, wine, and spices. Sauerkraut (zow´-er-kraut) You'd find it on a Frankfurter. Spätzle (shpate´-zull) This noodle dish, common in the Black Forest/Stuttgart region, is usually served with a meat dish and prepared with sauce. When mixed with fried onions and cheese, it becomes Käsespätzle. Weißwurst (vice-verst) Literally "white sausage," this traditional Bavarian sausage is made from veal, pork bacon, and seasonings. Enjoy it with sweet mustard. Zwiebelkuchen (zvee´-bull-coo´-ken) Pie made with onions, diced bacon and caraway seed, served hot. |
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