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MeatPork, beef and poultry are the main varieties of
meat consumed in Germany, with pork being the most popular.
The average person in Germany will consume up to 33 kg (72 lbs) of meat in one year
Among poultry, chicken is most commonDuck, goose and turkey are also enjoyed
Game meats (boar, rabbit and venison) are also widely available all year round
Lamb and goat are also available, but not as popular
Meat is usually pot-roasted; pan-fried dishes also exist
Meat is often eaten as sausagesThere are more than 1500 different
types of sausages (Wurst) in Germany
FishTrout is the most common freshwater
fist on the German menuPikeCarpEuropean Perch
Seafood traditionally was restricted to the northern coastal areas
Today, many sea fish, like fresh herring, tuna, mackerel, salmon and sardines are well established throughout the country
Pickled Herring:Served as Rollmops
A pickled herring fillet rolled into a cylindrical shape around a piece of picked gherkin or onion
VegetablesVegetables are often used in stews or vegetable
soups but are also served as a side dishCarrots, turnips, spinach, peas, beans, broccoli
and many types of cabbage are very commonFried onions are a common addition to many
meat dishes throughout the countryPotatoes, while a major part of the German
cuisine, are usually not counted among vegetables
Asparagus, especially white asparagus known in English as spargel (the German name for asparagus), is a common side dish or may be prepared as a main dish
Restaurants will sometimes devote an entire menu to nothing but white asparagus when it is in season
Spargel season traditionally beings in Mid-May and ends on St. John’s Day (June 24)
Side DishesNoodles, made from wheat flour and egg,
are usually thicker than the Italian flat pastaEspecially in the southwestern part of the
country, the predominant variety of noodles are:Spätzle
Made with large amounts of egg yolkMaultaschen
Traditional stuffed noodles reminiscent of ravioli
Potatoes and dumplings are very common, especially in the south
Potatoes entered the German cuisine in the late 18th century and were almost ubiquitous in the 19th century and since
Potatoes most often are boiled (in salt water) but mashed and fried potatoes also are traditional
Pommes are a common style of fried potatoesAmerican style “french fries” are uncommon,
except in American fastfood outletsThe more preferred variety is Dutch or Danish
style fries, traditionally offered either with ketchup or mayonnaise or both
Spices and CondimentsGenerally, with the exception of mustard for
sausages, German dishes are rarely hot and spicy
The most popular herbs are traditionally:ParsleyThymeLaurelChivesBlack pepper (in small amounts)Juniper berriesCaraway
Cardamom, aniseed and cinnamon are often used in sweet cakes or beverages associated with Christmas time and sometimes in the preparation of sausages but are otherwise rare in German meals
Other herbs and spices like basil, sage, oregano and hot chili peppers have become more popular in recent times
Mustard is a very common accompaniment to sausages and can vary in strength, the common being “Mittelscharf”Which is somewhere between traditional
English and French mustards in strengthDüsseldorf and the surrounding area is
known for its particularly spicy mustardWhich is used both as a table condiment
and in local dishes such as Senfrostbraten (roasted steak with mustard)
In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with the Barvarian specialty Weiβwurst
German mustard is usually considerably less acidic than American varieties
Horseradish is commonly used as a condiment either on its own served as a paste, enriched with cream or combined with mustard
In some regions of Germany, it is used with meats and sausages where mustard would otherwise be used
BreadBread is a significant part of German
cuisine and is considered necessary for healthy diet
About 600 main types of breads and 1,200 different types of pastries and rolls are produced in about 17,000 bakeries and another 10,000 in-shop bakeries
Bread is served usually for breakfast and in the evening as sandwiches, but rarely as a side dish for the main meal
Germany’s most popular breads are:Rye-wheatToast breadWhole-grainWheat-ryeWhite breadMulti-grainRyeSunflower seedPumpkin seedOnion bread
Bread rolls are common in German cuisineA typical serving is a roll cut in half and
spread with butter or margarineCheese, honey, meet, fish or preserves are
then placed between the two halves or on each half separately, known as an open sandwich
Rolls are also used for snacks like Bratwurst in a hot-dog style
A sweet roll only found in the area of Hamburg is the FranzbrötchenSmall, sweet pastry, baked with butter and
cinnamon
Structure of MealsBreakfast commonly consists of bread, toast
and/or bread rolls with jam, marmalade or honey, eggs and strong coffee or tea (milk, cocoa or juice for children)
Deli meats, such as ham, salted meats and salami, are also commonly eaten on the bread in the morning, as are various cheeses
A variety of meat-based spreads such as Leberwurst are eaten during breakfast as well
Traditionally, the main meal of the day has been lunch eaten around noon.
Dinner was always a smaller meal, often consisting only of a variety of breads, meat or sausages, cheese and some kind of vegetables, similar to breakfast, or possibly sandwiches.
However, in Germany, as in other parts of Europe, dining habits have changed over the last 50 years.
Today, many people eat only a small meal in the middle of the day at work, and enjoy a hot dinner in the evening at home with the whole family.
The traditional way of eating is still rather common, and not only in rural areas.
Breakfast is still very popular and may be elaborated and extended on weekends, with friends invited as guests.
Since the 1990s the Sunday brunch has also become common, especially in city cafes.
DrinksBeer is very common throughout all parts of
Germany, with many local and regional breweries producing a wide variety of superb beers.
Beer is generally not as expensive as in other countries and is of excellent quality.
Beer is generally sold in bottles or from draught.
Canned beer is available, but cans almost vanished after the introduction of a deposit fee
Wine is also popular throughout the country. German wine comes predominantly from the areas
along the upper and middle Rhine and its tributaries.
Korn is a German spirit made from malt (wheat, rye and/or barley), that is consumed predominantly in the middle and northern parts of Germany.
Obstler on the other hand, distilled from apples and pears , plums, cherries or mirabelle plums, is preferred in the southern parts.
Coffee is also very common, not only for breakfast, but also accompanying a piece of cake in the afternoon, usually on Sundays or special occasions and birthdays
It is generally filter coffee, somewhat stronger than usual in the UK though weaker than espresso.
Tea is more common in the Northwest. East Frisians traditionally have their tea with cream and
rock candy Drinking water of excellent quality is available everywhere
and at any time in Germany. Water provided by the public water industry can be had
without hesitation directly from the tap. No chlorine is added.
Drinking water is controlled by state authority to ensure it is potable.
Regulations are even stricter than those for bottled waterThere is no need at all to buy water in bottles in Germany
for health reasons, though the taste of the tap water varies widely, usually being better in rural areas.