THE GERMAN CUISINE

OVERVIEW

German cuisine is known for its hearty and comforting dishes, rich flavors, and traditional recipes that have been passed down through generations. While German food may not be as well-known as some other European cuisines, it certainly has a lot to offer. German cuisine is characterized by the use of simple, wholesome ingredients, such as meat, potatoes, vegetables, and bread. Some of the most common ingredients used in German cooking include: pork, potatoes, cabbage and a variety of spices, such as caraway, mustard, and juniper berries, to add flavor to dishes.

HISTORY OF GERMAN FOOD

German cuisine has a long and rich history that dates back to the Middle Ages. During this time, agriculture was the main source of food production, and farmers grew crops such as wheat, barley, and rye. Meat was also an important part of the diet, with livestock such as pigs, cows, and sheep being raised for their meat, milk, and wool. Over time, German cuisine evolved to include a variety of dishes that were influenced by neighboring countries and regions, such as Italy, France, and Eastern Europe. In the 19th and 20th centuries, German cuisine continued to develop, with the introduction of new ingredients and cooking techniques.

CLASSIC GERMAN DISHES

SCHÄUFELE: A classic dish from the region of Franconia in southern Germany. It is made from pork shoulder, which is marinated for several days in a mixture of beer, vinegar, and spices such as bay leaves, cloves, and juniper berries. The dish is typically served with potato dumplings and sauerkraut (fermented cabbage that is often served as a side dish).

SCHNITZEL: A culinary delight that has gained international recognition for its simplicity and deliciousness. Traditionally, Schnitzel is made from thinly pounded slices of pork, veal, or sometimes chicken. The meat is tenderized to ensure a juicy and tender result. The preparation process involves dipping the meat into beaten eggs, coating it with breadcrumbs, and then frying it until golden brown. This technique creates a crispy exterior while sealing in the meat's natural juices, resulting in a delightful contrast of textures. Schnitzel is often served with a slice of lemon, which adds a refreshing zest to each bite. Additionally, a classic accompaniment is a serving of potato salad, which provides a creamy and tangy complement to the crispy Schnitzel. Other popular side dishes include French fries, sauerkraut, or a fresh salad. While the traditional Schnitzel is made with pork or veal, variations using chicken or turkey have become increasingly popular in recent years. Schnitzel can come in different regional variations, for example, Wiener Schnitzel (originating from Vienna, Austria), Jägerschnitzel (features a mushroom gravy topping) or Zigeunerschnitzel (served with a spicy paprika sauce).

SAUSAGES: Germany is known for its sausages, which come in a variety of types and flavors, such as bratwurst, weisswurst, and currywurst, a true German culinary icon. Currywurst has captured the taste buds of millions. It is typically served with a side of crispy french fries or a fresh bread roll. The combination of the juicy sausage, tangy curry ketchup, and the crispy texture of the fries creates a mouthwatering and satisfying experience. It is often enjoyed as a quick and satisfying meal on the go, making it a popular choice for lunch or a late-night snack.

SPÄTZLE: Spätzle is a traditional dish hailing from the southern regions of Germany, particularly popular in the state of Baden-Württemberg. The main ingredient in Spätzle is a simple dough made from flour, eggs, and salt. The dough is traditionally prepared by hand, where it is vigorously mixed until it reaches a smooth consistency. The resulting dough is then pressed or scraped through a special utensil known as a Spätzle press or a colander with large holes, allowing the dough to form irregularly shaped noodles as it drops into a pot of boiling water. Once the Spätzle are cooked, they are usually drained and briefly rinsed with cold water to prevent sticking. They can be enjoyed immediately or further enhanced by sautéing in butter until they develop a slightly golden and crispy exterior. This buttery version, often referred to as "Schwäbische Spätzle," is a particularly popular variation in Swabian cuisine.

KÄSESPÄTZLE: A heavenly cheesy delight hailing from the Alpine region of Germany. It consists of small, tender egg noodles called "spätzle" layered with generous amounts of grated cheese, usually Emmental or Gruyère. The dish is baked until the cheese is melted and forms a golden crust on top. The result is a comforting and satisfying dish that showcases the harmonious combination of flavors and textures.

ROULADEN: This hearty and flavorful dish consists of thinly sliced beef, typically from the top round or sirloin, rolled up with a savory filling and braised to perfection. Rouladen is a popular choice for Sunday lunches or festive occasions, as it brings families and friends together to enjoy a satisfying meal. The preparation of Rouladen involves carefully selecting the beef slices and tenderizing them to ensure a tender and succulent result. The filling traditionally consists of a combination of mustard, onions, bacon, and pickles, which adds a tangy and smoky flavor profile to the dish. Each beef slice is generously spread with mustard and then layered with the filling ingredients before being rolled up tightly and secured with toothpicks or kitchen twine.

HAM NOODLES: This popular dish comes from the region of Franconia. It is a simple yet delicious meal made with egg noodles and diced ham, often served with a creamy cheese sauce and garnished with parsley. 

KARTOFFELPUFFER: A potato pancake that is often served with applesauce or sour cream. These crispy and savory treats are made primarily from grated potatoes, mixed with onions, flour, and eggs, resulting in a delightful combination of flavors and textures. To prepare Kartoffelpuffer, raw potatoes are peeled and grated into fine shreds. The grated potatoes are then mixed with finely chopped onions, flour, and beaten eggs, creating a thick batter. This mixture is seasoned with salt and pepper to taste, giving the pancakes a savory kick. Some variations may also include additional ingredients like garlic, herbs, or spices to add more flavor. Traditionally, Kartoffelpuffer are cooked in a frying pan with a generous amount of oil or clarified butter. A scoop of the potato batter is placed in the hot pan and flattened to form a pancake shape. The pancakes are cooked on both sides until they turn golden brown and develop a crispy exterior. Once cooked, they are drained on paper towels to remove excess oil. They are often served hot and topped with applesauce or sour cream, which provides a pleasant contrast to the crispy texture of the pancakes. 

GERMAN PANCAKES: They are known as Pfannkuchen in German and are thin and delicate creations that resemble French crêpes. The batter, made from eggs, flour, milk, and a pinch of salt, is poured into a hot pan and cooked until golden brown. Pfannkuchen can be enjoyed in various ways, whether rolled up and filled with sweet fillings like jam or applesauce, or served with savory fillings such as smoked salmon or spinach and cheese. 

MAULTASCHEN: Similar to Italian ravioli, these are large pasta pockets filled with meat or vegetables and served in a broth or with a sauce.

CABBAGE ROLLS: Cabbage rolls, also known as Kohlrouladen in German, are hearty and satisfying rolls. To make them, large cabbage leaves are filled with a mixture of ground meat, rice, onions, and spices, and then rolled up and simmered in a flavorful tomato sauce until tender. They are often served as a main dish with a side of mashed potatoes or crusty bread.

LENTIL SOUP: A warm and comforting dish that is perfect for cold winter days. Made with hearty lentils, vegetables, and flavorful seasonings, this soup is not only delicious but also incredibly healthy. 

BRATWURST AND SAUERKRAUT: No exploration of German cuisine would be complete without mentioning Bratwurst with Sauerkraut. This iconic dish pairs a grilled or fried Bratwurst sausage with tangy and fermented Sauerkraut, a traditional German side dish made from finely shredded cabbage. The combination of the savory, juicy sausage and the tart and crunchy Sauerkraut creates a harmonious blend of flavors that epitomizes the essence of German food.

BREAD IN GERMANY