Germans love to eat and drink. Over the centuries, they have developed a warm, rich and delicious cuisine in which the portions are always generous. From Brandenburg to Bavaria, cooking and eating are linked to the social fabric and history of each region.
For centuries, Germany’s fertile farmland has offered a high yield. The storage of surplus products has made the smoking and inserting of meat and vegetables an integral part of German cuisine. Sauerkraut is a well-known ambassador for how wonderful pickled vegetables can be. Lactic acid from a fermentation process is the key to making this delicious, spicy dish from a simple herb. Another long-lasting food is the versatile, smoked favorite bacon. This dry-smoked pork belly is often used in German cuisine for seasoning soups, legumes and cabbage.
The sausage manufacturer occupies a very special place in the heart of every German. There are hundreds of different sausages for every region and every occasion. The three main categories of German sausage are: Bruhwurst (parboiled sausage made from finely minced meat, eg Frankfurter and Wiener); Raw sausage (raw sausage from smoked meat, eg Mettwurst) and cooked sausage (cooked sausage, eg Lebewurst). Probably the most famous and certainly oldest sausage in Germany is the Bratwurst. He is sold on the street in a bun with mustard whips and is the perfect fast food.
Und vergessen wir nicht das Trinken. Neben einigen ausgezeichneten Weinen ist das deutsche Bier weltberühmt und ein wichtiger Teil der Geschichte und Kultur des Landes. Mit über 1.200 Brauereien, von der Nordsee bis zu den Alpen, fließen 5.000 verschiedene Biersorten vom Fass. Für Liebhaber muss das deutsche Bier aus bestimmten Gläsern getrunken werden, um seine Reinheit zu bewahren – und es ist immer besser, wenn es mit etwas Essen begleitet wird. In Bayern kann das Baressen aus einer salzigen Brezel bestehen, anderswo gibt es eine geräucherte Wurst oder eine Auswahl an Aufschnitt.
Germany is also a cake-loving nation. Every afternoon at three o’clock cake or cake is a ritual pick-me-up, and the most famous of all is the legendary Black Forest cake. Known in Germany as Black Forest cherries, historians believe that the cake had its origin in the late 16th century in the Black Forest of Baden-Württemberg. This province is known for its sour cherries and kirsch (a double-distilled, clear cherry brandy from the sour cherry). Combine these cherries with rich, dark chocolate, add a pinch of cream and the dream of a dessert lover comes true.