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World-renowned
German specialties
How many have you tasted?

Main Dishes

Gansebraten
"Roast goose". Usually stuffed with apples and prunes.

Hasenpfeffer
"Pepper Hare". Today, it's still well peppered, but is usually made with
marinated rabbit, not hare.

Himmel
and Erde
"Heaven and Earth". Made with sliced or pureed apples and potatoes with blood
sausage.

Kalbshaxe
"Veal knuckle". The shank is slowly roasted, resulting
in a crisp exterior, succulent interior.

Kalbsvogel
"Veal Bird". The veal is stuffed and rolled with bacon, spinach and chopped
hard-boiled egg.

Kasseler
Rippchen
Roasted smoked pork loin. Supposedly originated in the German city of Kassel.

Konigsberger
Klopse
"Meatball from Konigsberg". Mixed-meat balls (pork is usually included) are
poached and served in a thickened white sauce flavored with lemon and capers.

Labskaus
This sailor's favorite is a hash of meat, fish, onions, potatoes and beets
topped with a fried egg.

Maultaschen
A ravioli-looking specialty. The dough stuffed with cooked minced meat and
spinach.

Sauerbraten
Long-marinated, sweet-and-sour beef pot roast. Potato dumplings, red cabbage,
and stewed fruit are traditional accompaniments.

Schweinsbraten
"Roast pork". The meat (typically shoulder) is slowly
cooked and served with sauce, dumplings and sauerkraut.

Schweinshaxe
The bone-in shank is moist inside, crisp outside
thanks to slow roasting.

Spanferkel
Spit-roasted whole suckling pig. Spanferkel also refers to a feast featuring the
pig.

Weiner
Schnitzel
"Vienna Cutlet". Borrowed from Austria, but now an
entrenched German dish. The thin veal cutlet is breaded and pan fried in butter.

Sausage

Bauernwurst
"Farmer's sausage". Made with pork.
Smoked.

Blutwurst
"Blood sausage". Minced pork is mixed with blood and a filler such as
breadcrumbs.

Bockwurst
Made with veal, pork and milk. Subtly seasoned.

Bratwurst
"Roast sausage". Made with pork, sometimes mixed with veal.

Knackwurst
Prepared with pork, veal and lots of garlic, then smoked.

Leberwurst
"Liver sausage". Usually made from pig's liver. Easy to spread over crackers and
toast.

Mettwurst
Another spreading sausage. Made with pork and pig liver. Smoked.

Weisswurst
"White sausage". Made with veal and pork. Mildly seasoned.

Side Dishes

Bratkartolfen
Fried potatoes are enhanced with bacon and onions.

Kartoffelsalat
"Potato salad". The German version uses vinegar and oil, not mayonnaise.

Reibekuchen
Pan fried potato pancakes served with apple sauce.

Sauerkraut
"Sour Cabbage". Vegetable is shredded then pickled.

Spatzle
Small, hand-made noodles dropped in boiling water.

Soup

Aalsuppe
This sweet-sour mixed vegetable-fruit soup doesn't necessarily have to include
eel (aal) despite its name. "Aal" means "everything" in an early German dialect.

Sauce

Grune
Sosse
A green sauce made with a mixed variety of herbs.

Hors d'ouevre

Rollmopse
A pickled herring filet is rolled around a pickle or onion.

Cheese

Limburger
Quite pungent or odiferous. Originally made in Belgium, but currently produced
in quantity in Germany.

Munster
Created in the Vosges Mountains in France, but now very much a German staple.
Relatively mild for a German cheese.

Tilsiter
Semi-firm, pale yellow cheese. Modest creamy texture.

Sweets

Baumkuchen
This treat is known as the "King of Cakes" in Germany.

Marzipan
An almond-sugar-egg-white paste is molded into the shapes of fruits, flowers and
animals.

Rote
Grutze
A raspberry puree partnered with cream, whipped cream or ice cream.

Schwarzwalter
Kirschtorte
Chocolate layer cake augmented with sour cherries and whipped cream.

Stolen
Christmas cake. Originated in Dresden, but it is now admired throughout Germany.

Street-vendor fast foods
with foreign influences

Currywurst
Sausage chunks doused with a curry sauce.

Donar
Kebab
Turkish inspiration invented in Berlin, now sold around the world. Mass of
ground lamb is grilled on a vertical spit, then sliced and served on pita bread.

German cuisine






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