German Cuisine
QUESTION 1
German cuisine is mainly known for its wholesome, hearty dishes. Germany has such rich farmlands,
which has provided a high abundance of meat, because of this, Germans began the tradition of
smoking and pickling meat and vegetables. Average servings in Germany are exceptionally generous,
especially, for meat dishes making German cuisine comfort food. A classic meal includes meat such
as pork (pork is used the most in German cooking) lamb, duck, fish, beef, venison and chicken. Many
meals include different types of meat mixed that are covered in rich, creamy sauces served along
with buttery bread, sauerkraut (cooked, thinly sliced, salted, fermented cabbage), baked squash, and
beer or wine. Wurst is the staple food of Germany, having up to 1,500 different varieties. Beers and
wines are a must that is needed to be included in meals. Apart from this, desserts like the well-
known black forest cake and pretzels are usually enjoyed in the afternoons. Breakfasts in Germany
tend to be hearty and often start with some bread or rolls that are served with spreads such as
butter, jam, and marmalade. At lunch, Germans traditionally enjoy their main cooked meal rather
than at dinner. Lunch is often served after a starter such as a potato salad. Germans traditionally
enjoy a lighter dinner, with bread, hams, wurst (sausages), cheeses, and pickles all being very
common. Basic ingredients in German cuisine is mustard (enjoyed with any sausage), gherkins
(pickles), herring fish, schmaltz (pure fat), pumpernickel bread, sour cherries, cabbage, potatoes,
wurst (sausages), spätzle (a simple type of noodle), schnitzel (a thin, boneless piece of meat), juniper
berries, caraway seeds, and dill seeds. All of this is what gives German cuisine it’s a warm, rich,
hearty, and delicious flavour.
QUESTION 2
Münchner Weißwurst or Munich
White Sausage – Sausage made from
minced veal and pork back bacon. It is
usually flavored with parsley, lemon,
mace, onions, ginger, and cardamom,
although there are some variations.
Region of Germany: Munich, Bavaria.
Cooking Method:
1. Grind pork meat and fat through 5 mm plate.
2. Grind veal through 3 mm plate.
3. Using food processor emulsify ground pork adding salt, spices and half of cold water.
4. Add veal and the remaining water and blend again.
5. Stuff into 28-32 mm hog casings forming 10 cm links.
6. Cook in water at 80° C for 35 minutes.
7. Cool and refrigerate.
Serving Method: Served while warm, it is eaten with Bavarian sweet mustard, pretzels and a
Bavarian beer. The Weißwurst is eaten without its skin and there are several techniques for skinning
this sausage which are also traditional.
Gewürzketchup or Currywurst –
It’s usually a grilled, but
sometimes fried bratwurst. The
bratwurst is sliced and covered
with special sauce. The German
curry sauce is called “Curry
Ketchup”. The ingredients usually
are tomato paste, ketchup and
mild curry powder.
Region of Germany: Berlin
Cooking Method:
1. Fry, barbeque or grills the sausages until browned from all sides.
2. Prepare the Currywurst Sauce. Start by frying the onions and brown sugar in the oil until
caramelized.
3. Pour in the orange juice and mix in with the tomato paste.
4. Add the ketchup, balsamic vinegar and honey. Bring to boil and leave to simmer for
around 3-4 minutes.
5. Season with the curry powder, Worcestershire sauce and pepper.
6. If you find the sauce too thick you can thin it with some water or more orange juice.
Serving Method: Serve the sausage grilled or fried. Make sure you cut it into slices. You pour the
currywurst sauce over the sausage and then sprinkle some curry powder on top. It is served with
fries and a white bread roll (Brötchen).
Knockwurst or Boiled Sausage – Made from finely
ground beef, pork, veal, and flavored with garlic, a
knockwurst looks like a big hot dog. However, the
quality difference is huge and the knockwurst is made
from far superior, quality ingredients. The pinkish
color comes from a light smoking after the first boiling
and the special casing gives the knockwurst that
“snap” when you bite into it.
Region of Germany: Holstein (northern Germany)
Cooking Method: These ingredients are then put into
a casing, aged for a few days, and smoked over oak
wood. When cooked, knockwurst becomes very crisp,
plump, and juicy. Knockwurst is primarily cooked on
the stove, either in a pan or in boiling water. You can also cook knockwurst in the oven or on the
grill.
Serving Method: This sausage is prepared in boiling water like hot dogs are, and then served on a
good rye bread with Dijon mustard.
Bockwurst – Bockwurst is
traditionally mild and pale,
made of a higher portion of veal
than the usual German pork
sausage. It is seasoned with salt,
white pepper and paprika as
well as herbs like chives and
parsley. However, there are
many varieties and versions of
bockwurst including those that
use turkey or chicken, or even a
fish version in northern
Germany along the coast.
Region of Germany: Bavaria.
Cooking Method: Place sausages in a cast iron or heavy skillet with a little water and a drizzle of oil.
Bring to a boil then reduce the heat to medium as you turn the sausage to grill all sides. Once the
water has evaporated and turned an appetizing brown, it should be cooked through.
Served Method: Bockwurst is usually eaten with a brötchen (roll), spicy Bautzen mustard and served
with Bock beer.
Frankfurter Würstchen or
Frankfurters – A long, thin sausage
that is flavorful, lightly smoked, and
made from pork.
Region of Germany: Frankfurt, Hesse
Cooking Method: Bring a pot of
water to boil. Remove the pot from
heat. Add the Frankfurter Würstchen
to the hot water and let sit for 8 to 10
minutes. Do not boil the Frankfurter
Würstchen.
Served Method: Traditionally, they are served with bread, mustard or horseradish, and a glass of
apple wine (Apfelwein). For a hearty meal, they also go well with potato salad.
