Sausages with beer on the side - this is come to mind when someone mentions German food. But German cuisine is much more than this.
Germany has a long culinary history that has been shaped by centuries of social and political influence. Each region has its specialty and distinct flavor.
Not only this, immigrants who migrated to Germany over the years have also contributed to the country’s cuisine, giving it a special place in European food map.
Here are some of the most popular German foods which everyone must try.
1. Königsberger Klopse
Here are some of the most popular German foods which everyone must try.
1. Königsberger Klopse
This tasty dish of meatballs in a creamy white sauce is named after the former East Prussian capital of Königsberg (now Kaliningrad in Russia).
The meatballs are made with minced veal, onion, eggs, anchovies, pepper and other spices. The sauce composed of capers (a type of weed) and lemon juice give this filling comfort food an elegant finish.
2. Maultaschen
Maultaschen from Swabia are almost like ravioli but a tad bigger.
In a traditional serving, Maultaschen is minced meat, bread crumbs, onions and spinach, all seasoned with salt, pepper and parsley. Sometimes they're also simmered and served with broth instead of sauce for a creamier treat.
These delicious dumplings are so popular that in 2009, the European Union recognized the dish as significant to the cultural heritage of the state of Baden-Württemberg.
3. Sausages
There is no Germany without sausages. Bratwurst is a German sausage variety made from veal, beef, or pork.
Currywurst is the most popular type of Bratwurst. Legend goes that Herta Heuwer, a Berlin woman in 1949 managed to obtain ketchup and curry powder from British soldiers. She mixed them up and served the result over grilled sausage, instantly creating a the most classic German street food.
Hence sausages are filling street snack born out of necessity and still one of the country’s favorites.
4. Döner Kebab
Döner kebab is said to be introduced to Germany by Turkish immigrant workers of 1960s and '70s. Kadir Nurman was one of the earliest street sellers who started offering döner kebab sandwiches at West Berlin's Zoo Station.
From there the dish soon became popular in both West and East Berlin and then through rest of Germany.
In early years, döner kebab only contained meat, onions and a bit of salad. But now it developed into a dish with abundant salad, grilled vegetables, and myriad options of sauces to choose from.
In early years, döner kebab only contained meat, onions and a bit of salad. But now it developed into a dish with abundant salad, grilled vegetables, and myriad options of sauces to choose from.
5. Käsespätzle
Spätzle originally came from Baden-Württemberg state. It is essentially a sort of pasta. The noodles are a combination of eggs, flour, salt and a splash of fizzy water for fluffing up the dough.
In Käsespätzle, hot spätzle and grated granular cheese are layered alternately and are finally decorated with fried onions. The layered dish is then put into the oven to ensure melting of cheese.
6. Rouladen
This dish is a staple of family dinners and special occasions, especially popular in western Germany and the Rhine regions. It is a delicious blend of bacon, onions, mustard and pickles wrapped together in sliced beef or veal.
Rouladen is usually served with potato dumplings, mashed potatoes, pickled red cabbage and a red wine gravy on the side.
7. Sauerbraten
The word Sauerbraten means “sour roast”. It is regarded as one Germany's national dishes. There are several regional variations to this dish in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia.
Sauerbraten is prepared with horse meat, beef, or venison. Before cooking, the meat is marinated for a few days in a mixture of red wine vinegar, herbs and spices. Meat is then cooked in a dark gravy that is made with beetroot sugar sauce and rye bread, in order to balance the sour taste of the vinegar.
Sauerbraten is then ready to be served with red cabbage, potato dumplings or boiled potatoes.
8. Spaghettieis
Spaghettieis is a novel German ice cream dish that is made to look like a plate of spaghetti. It was invented in 1969 by Dario Fontanella, son of an Italian ice-cream maker in Mannheim.
For making this dish, Vanilla ice cream is pressed through a modified noodle press or potato ricer, giving it the appearance of spaghetti. It is then placed over whipped cream and topped with strawberry sauce to make it look like the tomato sauce and white chocolate shavings are added for the parmesan.
9. Federweisser
Federweisser literally means "feather white". It is made by adding yeast to grapes, allowing rapid fermentation. Once the alcohol level reaches 4%, Federweisser is ready to taste.
Because of the fast fermentation, it needs to be consumed within a couple days after being bottled. Also, the high levels of carbonation make it hard for the drink to be bottled and transported. Therefore, it is mostly enjoyed near the sites where it is produced.
In most towns and cities along the Mosel River, tourists and localities visit marketplaces and wine gardens in early October to sip a glass of Federweisser and feast crispy, freshly made onion tarts called Zwiebelkuchen.
Do try out these exquisite dishes whenever you get a chance.
Written by - Saija Bhumireddy
Edited by - Sandhya R
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