German Food Recipes and Dishes

German Cuisine

The emergence and development of German cuisine is directly related to the history of Germany as a state. Without placing much emphasis on the history of Germany itself, there are several interesting features that influenced both Germany and German cuisine.

Germany in the Middle Ages was fragmented into various principalities, which could not but affect the culinary development of the Germans. This is where the main feature of German cuisine comes from - the lack of unity as such; each region is individual in the manifestation of culinary art. The southern regions of Bavaria and Swabia are distinguished by a large number of original recipes for dishes in German cuisine, the culinary features of which find their echoes in Austria and Switzerland.

Germany is located north of most European countries, and therefore has a harsher climate compared to them. Hence, it is quite logical that the Germans love quite dense, high-calorie, and most importantly, simple recipes and dishes, for example, potatoes, meat (pork, beef) and vegetables.

Traditional German Recipes

With the development of culinary, certain peoples and countries developed their own culinary “calling cards”: for France, for example, it is wine and cheese, for Japan it is now fashionable food - sushi, and for Ukraine - borscht and lard. And Germany has occupied its culinary niche thanks to a huge number of all kinds of sausages, sausages and sausages. According to various sources, the number of types of sausages in German cuisine reaches three hundred types. But despite this, it would not be true to say that sausages are the main dish of German cuisine. Each individual region of Germany has its own cooking characteristics and its own recipes.

Initially, the main thing for the Germans in cooking was the satiety of dishes, and with the establishment of culinary traditions, it became clear that German cuisine is also distinguished by its simplicity. For example, you can imagine a recipe for one of the typical dishes of German cuisine, which can be ordered in any restaurant in Germany - Bavarian sausages. The recipe for Bavarian sausages is simple - they contain pork, beef, bread, milk, lard and various spices. The simplicity of the recipe for Bavarian sausages and the common products used in their preparation once again prove how simple German cuisine is. In German restaurants, Bavarian sausages are usually served with sauerkraut, another traditional recipe in German cuisine.

Features of German Cuisine

German cuisine should not be identified exclusively with sausages. The Germans, as a people, are very pedantic, reserved, and sometimes even conservative, so the same attitude can be seen in their culinary traditions too. It is worth noting that the Germans do not like spicy dishes, and add seasonings and spices in fairly moderate quantities. It is also important to note that the sequence of the German meal has not changed for several centuries. Breakfast necessarily contains such products as boiled eggs, the same sausages, bread and sandwiches with jam. Lunch is more intense and includes several dishes - soup, appetizer, main course and dessert. What is characteristic is that lunch is necessarily complemented by various sandwiches with fish, cheese and, of course, sausages. Dinner usually consists of cold dishes. But in general, Germans sit down to the table at least 5 times a day.

Traditional Food Recipes of German Cuisine

German cuisine has many traditional dishes - knuckle with sauerkraut, white Weisswurst sausages, false hare, rollmops, Lorraine pie with bacon, beef rolls, Berlin knuckle, schnitzel, laubskaus, mustard potatoes, half a chicken, stollen, Königsberger klops, potato salad, large cutlet, Black Forest cherry cake, Brandenburg cheese salad, Maultaschen, sauerkraut, pretzel, waffle rolls, almond cookies, apples in dough, charlotte, pickled cabbage, Bavarian salad and many other recipes of German cuisine.