German Cooking 

Everyone who travels through Germany will be impressed by the German cooking and the hundreds of different dishes that can be chosen from. The variety of German cooking ranges from simple dishes like a roasted sausage served in a crusty roll, the so called “Bratwurst” or liver loaf eaten with mild mustard to dishes such as “Schweinshaxe” or “Kasseler Rippchen” up to food such as “Sauerbraten” or cutlets in lots of different versions. “Schweinshaxe” is a slowly roasted, crunchy bone-in shank mostly eaten with caraway-flavoured “Sauerkraut”, “Kasseler Rippchen” are smoked pork rips probably originated in the German city of Kassel. A very famous and popular dish is the so called “Sauerbraten”, which is available in shops, stores an many online shops.

Originally it is made with horse meat, but today beef is used more often. The meat is long marinated to achieve the typical sweet and sour flavour and then served with potato dumplings and red cabbage. A very important role in the German cooking is played by the cutlet and the many versions it is served. The classical version is the “Wiener Schnitzel”, a thin veal cutlet, breaded and pan fried with butter. But Germans like their cutlets also made with pork meat, breaded or not breaded and with different sauces such as with mushrooms, bell pepper or a cream or onion gravy.

The Black Forest Cake

Very huge is the assortment of cakes and tarts offered in Germany. Starting with simple pound cakes to cakes baked with fresh fruits such as apples or plums or many kinds of cheese cakes up to tarts like the famous “Schwarzwälder Kirschtorte“, the Black Forest Cake. The Black Forrest Cake is a chocolate cake filled with cream and cherries soaked in a clear booze called “Kirschwasser”, a Black Forest speciality.

Topic: German Cooking  

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