Cuisine

Typical German cuisine varies according to each German state's culinary tradition, to its regional agriculture, and to the new tastes following the reunification, where more Germans from the East have settled in the reunited Germany. Bayern/Bavaria cuisine, with the abundance of beer, meats, and dairy products, feature specialties like "Spannferkel" (spit roasted baby pig), "Handkaes" (a strong-smelling type of cheese mixture made with sour cream) and "Schwaebische Kasespaetzle" (small flour dumplings topped with cheese and butter).

Other meat dishes that retain their popularity include the Schnitzel (cutlet) which is commonly served breaded, but has numerous other variations Jägerschnitzel with gravy and mushrooms, and the Zigeunerschnitzel with spicy vegetables. The basic meat in a Schnitzel is usually veal, but pork is also used. Roast pork also remains very popular, and is eaten with gravy and giant, almost chewy dumplings that have long been popular. Still another pork specialty is the Rippchen, a juicy cured pork chop with sauerkraut and mashed potatoes.

Beef is often used to make Tartar, raw ground meat into which can be mixed raw eggs, anchovies, capers etc. Steaks and chops are by no means a rarity in Germany, and the consumption of meat is considerably higher than in UK. Spicy Gulasch is a favourite. Germans also use pieces of meat in preparing vegetable dishes, but the main way of stretching meat is the ubiquitous sausage.

Germans are world masters at the production of these Würste, and the variety is enormous. The most popular types for visitors are the ones you can buy, among other places, from the vendors at the festivals and other outdoor events: Bratwurst, Bockwurst and Rindswurst. The Bratwurst is mainly of pork and served roasted. The Bockwurst is the one most similar to the American hot dog, though it is usually longer. The Rindswurst, sometimes called the Knackwurst, is usually made of of coarsely ground beef and is fatter and stubbier than the other two. All three are eaten with the fingers and usually dipped in mustard.

Principal crops grown throughout the German states and used in its regional way of cooking include hops (Germany is the second largest producer in the world), sugar beets, barley, wheat, potatoes, oats, and rye. Cabbage and carrots are the most important vegetable crops, and apples, pears, currants, strawberries, and raspberries are the most important fruit crops.

A typical German meal today may include from two to seven courses. It is commonly made up by an appetizer (Vorspeise), a soup (Suppe), a main course (Hauptspeise) with one or two either raw or cooked side dishes (Beilagen). After-meal treats are called "Nachspeise." With a fine meal, Germans drink either beer, wine or "Sekt" (champagnoise type sparkling wine). With their meals, young and old Germans also like to drink soft drinks that have interesting names like "Radler" (literally translated, "bike rider" -- a light beer mixed with lemonade or apple juice) or "Limo" (sweetened sparkling water combined with lemonade).

Such a delicious and sacred Wurst must be given due respect; this speciality sausage is full of herbs and is boiled, hence its white colour puts off most visitors, but is delicious especially with the accompanying spicy mustard. It is customary to eat this sausage without using your fingers, and with a knife and fork can be a challenge also as the skin is quite thick and should not be eaten, but it is not easy to take off gracefully without loosing half of this succulent sausage!. Here is how you can easily impress your hosts or guests, it looks more difficult than it really is…..

With fork and a sharp knife cut the sausage in half perpendicularly.
Insert the fork into the freshly cut side of the first half to hold it.
Use the knife to slit the skin lengthwise.
Slide the blade gently between the skin and the meat.
Push the blade with the skin against the plate to block it.
Start turning the fork to unroll the skin.
You have made it! Now start over for the second half!