Beef Stew

Many people in other countries think German food is mostly about red meat, roasted or otherwise simply cooked. While it is true that Germany cuisine does include many beef, pork and game (wild board, rabbit and venison) dishes, as well as a vast variety of different sausages, there is also more to German food than red meat.

Some popular German dishes and recipes include:

* Schwenker - Pork steaks, grilled with onions and spices.

* Blood sausage (German: Blutwurst) - A sausage made from meat, blood and barley (similar to English "black pudding"). In the Rhineland it is traditionally made using horse meat. Pickled pig's tongue may also be added (this is known as "zungenwurst")

* Frankfurter sausage - A smoked pork sausage, similar but not identical to the American "frankfurter".

* Sauerkraut - Cabbage finely sliced and then fermented. It can be eaten hot or cold, and is also used as a relish and as an ingredient in other dishes.

* Spatzle - German noodles made from flour, eggs and salt. It is eaten as a side dish, and used as an ingredient in other dishes, such "Linsen, spätzle und saitenw¨rstle" (with lentils and frankfurter sausages), "Kässpätzle" (fried or baked with grated cheese and onions), or "Krautspätzle" (with sauerkraut, onions and butter).

* Gaisburger marsch - Beef and potato stew, containing spätzle, and topped with fried onions in butter.

* Hasenpfeffer - A rabbit stew flavored with vinegar or wine.

* Labskaus - Corned beef boiled in broth with potatoes, onions, beetroot and herring or ham, and then fried in lard. Labskaus is traditionally served with rollmaps (pickled herring fillets).

* Saumagen - Spiced beef or pork with carrots and onions, cooked in a pig's stomach (similar to Scottish haggis).

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German food is not one of the most popular international foods in the USA. German restaurants are mostly found in cities and towns that have large German populations. I personally feel that if more Americans would try German food they would find the food to be tasty and have a wide variety of dishes. For too many years people have tended to think of German food as just a lot of dishes with a lot of red meat. It is true that German food does use red meat there are also many dishes that include: pork, wild game, wild boar, rabbit and venison. There are also so many kinds of sausages in German food that no cookbook could ever include all of them. In this article I will highlight some of the must try German dishes.

First, Schwenker, is a pork steak that is grilled with onions and spices. This dish varies by region but can be found in modt restaurants and is certainly worth trying.

Second, blood sausage, don't turn your nose up to this dish until you have tried it. Most Americans are turned off by this food, but most countries of the world have some variation of this dish. So keep in mind the whole world can't be wrong. Blood sausage in Germany is made from meat blood and barley. In the Rhineland it is traditionally made using horse meat. Pickled pig's tongue can be added and this is known as Zungenwurst. Frankfuter sausage is a smoked pork sausage that is very similar to the American Frankfurter.

Third, Sauerkraut, is quite popular and served with many dishes. It is chopped cabbage that is fermented. It is served either hot or cold and sometimes is an ingredient in a dish.

Fourth, Spatzle, is German noodles made from flour, eggs and salt. Every great cuisine has their form of noodles. It can be used in a dish or eaten as a side dish. Spatzle is found in all regions of Germany.

Lastly, there are so many great dishes that I can not mention them all in this article but a few that are definitely worth mentioning are: Gaisburger Marsch which is a beef and potato stew, that contains spatzle, and topped with fried onions that have been cooked in butter. Hassenpfeffer, a rabbit stew flavored with wine and vinegar. Saurmagen which is spiced beef or pork with carrots and onions cooked in a pig's stomach. The next time you are near a German restaurant before you nix the idea of trying German food I would definitely put it on your list of foods to try.

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In other countries, German food often has a reputation for consisting of large amounts of red meat, simply cooked. While it is true that red meat dishes, especially beef and pork, but also game (including wild boar, venison and rabbit), are popular in Germany, there is much more to German cuisine than simply roasted meat. Additionally, Germany has an international reputation for its sausages - and there are an incredible choice of sausages available - at least 1,500 varieties!

Traditionally in Germany, people eat a fairly light breakfast (German: frühstück) which may include breads and some meats (such as salted meats like salami, ham, or meat spreads such as leberwurst), a fairly light evening meal (German: abendessen or abendbrot), and have their main meal at lunch (German: mittagessen). Sometimes, a "second breakfast" (German: zweites frühstück) also be eaten during mid-morning, and because of modern working patterns is quite common now for the day's main hot meal to be eaten in the evening instead of at lunch time.

Beef Stew

Here are some popular German dishes:

- Blood sausage (German: Blutwurst) - A sausage made from blood, meat and barley (similar to English black pudding). Blutwurst is often made from fatty pork meat with cow's blood, but in the Rhineland area, horse meat with is traditional. A popular variation is "zungenwurst" which includes pickled pig's tongue in the sausage mix. Although the sausages are ready cooked and ready to eat, blutwurst is almost always heated and served hot.

- Weißwürste - White sausages made from pork fat. Originally from Munich (German: München), this dish is often eaten as part of "second breakfast" (German: zweites frühstück).

- Frankfurter sausage - A sausage made with smoked pork. While it is eaten hot with bread and mustard, it is not exactly the same as the American "frankfurter" sausage.

- Bratwurst - Bratwurst are a popular variety of sausages made from pork or beef (or sometimes veal), and normally eaten hot with mustard and ketchup. Bratwurst is also used as an ingredient for some other dishes; for example, currywurst is made by slicing bratwurst and dipping the slices into a tomato-based curry sauce.

- Sauerkraut - Finely sliced cabbage, fermented in an airtight container. It can be eaten as a relish, dressed with oil and onions as a salad, heated and served hot, or used as ingredient in other dishes.

- Schupfnudeln - Sauerkraut cooked with potato noodles.

- Spätzle - The German version of noodles. A simple dough is made from flour, eggs and salt, and it is then cooked in boiling water. Spätzle is often eaten as a side dish with meat, but may also be used as an ingredient in other dishes too.

- Linsen, spätzle und saitenwürstle - Spätzle cooked with lentils and frankfurter-style sausages.

- Kässpätzle - Spätzle mixed with grated cheese and fried onions, then fried or baked.

- Krautspätzle - A cooked mixture of spätzle, sauerkraut, onions and butter.

- Gaisburger marsch - A traditional beef stew, contained cubes of beef, potatoes and spätzle. The stew is topped with onions fried in butter.

- Eisbein - Braised leg of pork, served with gravy, klöße and sauerkraut. In Berlin, eisbein is cooked with pea puree.

- Labskaus (also known as "Lapskaus") - Corned beef boiled in broth, and then minced with beetroot, onion, potatoes, and herring or ham, and finally fried in lard. Traditionally accompanied with rollmops (pickled fillets of herring).

- Hasenpfeffer - A stew made from marinated rabbit meat, with a sour taste created by adding wine or vinegar.

- Schwenker - Grilled pork steaks, prepared with a marinade of onions and spices.

- Saumagen - Translated literally, saumagen means "sow's stomach". It is probably best understood as being the (rough) German equivalent of haggis. Basically pork or beef with onions, carrots and a variety of spices and flavors is cooked in pig's stomach. It should be noted that the stomach itself is not eaten, but is just used as a casing when cooking. The usual accompaniments are mashed potatoes and sauerkraut.

- Klöße - Traditional German dumplings made from grated potato or dried bread, with milk and egg yolk. In Bavaria and Austria, it known as "knödel" or "knödeln".

- Schwarzwälder kirschtorte - Known as "Black Forest gateau in the United Kingdom, and "Black Forest Cake" the United States, Canada and Australia - Layers of chocolate cake, with whipped cream and cherries between each layer. The cake is then decorated with more whipped cream as well as maraschino cherries and chocolate shavings. In Germany, kirschwasser (a clear brandy made from cherries) is traditionally used in making the cake, although in other countries this is frequently substituted (for example, in Austria, rum is often used instead), or omitted entirely.

- Stollen - A bread-like fruitcake with citrus peel, dried fruit, almonds and spices, often eaten at Christmas. The most famous variety is Dresden Stollen from the city of Dresden, which is marked with a special stamp, and only available from 150 bakers.

- Lebkuchen - Cookies made from gingerbread, also often eaten during the Christmas period.

German Recipes and Cuisine

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In Germany, traditional German recipes play a great part during festivals and celebrations. The food and recipes differ according to the region and some foods are linked with the traditions and culture of Germany.

The most famous of German food is their sausages and sauerkraut. However, the different types and specialties differ from region to region and most of them are closely guarded secrets that have been handed down from generation to generation.

Beef Stew

Unfortunately however, traditional German recipes are at the risk of being forgotten due to the emergence of large supermarkets and food outlets where ready to eat popular German food such as sauerkraut dumplings, sauerbraten, etc. can be readily bought. Only a very few of the young generation of Germans know how to prepare traditional German recipes and unless the German art of cooking is revitalized, there is a great risk of the traditional German Recipes passing away into the realms of past and forgotten glories.

Germany is also reputed for its red meat; not only beef and pork but also for its very popular venison and rabbit as well as ham, salami and salted beef and of course the very famous German potato dumplings and other potato dishes that are traditionally consumed with meat.

Some of the more popular Traditional German Recipes are:

- German Frankfurters which are different from the American Frankfurter and is made with smoked pork and served with mustard.

- Sauerkraut is another traditional German recipe which is very popular and is made out of cabbage which is finely sliced and fermented. It can be eaten on its own or used as a part of a recipe.

- Bratwurst is a popular sausage which is prepared out of beef or pork and generally eaten with ketchup or mustard.

- Spatzle is a type of noodles made with flour, eggs and salt and cooked in boiling water and is eaten in the same way we eat noodles with beef, pork or other side dishes.

- Linsen, spätzle und saitenwürstle - This noodle like dish is cooked and eaten with frankfurter-style sausages.

- Kässpätzle - A lovely dish of spatzle which is mixed with grated cheese and fried onions, and baked.

- Gaisburger marsch is made according to a very traditional German recipe where beef stew, containing beef cubes, potatoes and spätzle are topped with onions which is then fried in butter.

For those with a sweet tooth, on top of the list of traditional German recipes is The German variation of our Black forest Gateau called - Schwarzwälder kirschtorte and is a chocolate layer cake sandwiched with whipped crème and cherries and decorated with more cherries and chocolate shavings or Stollen which is more a fruit bread which can be compared to Christmas cake and made with dried fruit.

With so much emphasis placed on food, there is always healthy rivalry between the locals of the region trying to prove that each has the best traditional German Recipes than the other. In order to ensure that the rich traditions of Germany are kept alive, the young must be taught the traditional German Recipes while German migrants should make an effort to teach traditional culinary recipes to their descendents.

During a recent visit to Adelaide in Australia, I was very fortunate in being able to visit a little German village called Handorf where the German heritage is zealously preserved. There were lots of quaint little shops that sold delicious food made according to traditional German Recipes and mouth watering marzipan chocolates, which prove that traditional German Recipes were still doing well in other parts of the world.

Traditional German Recipes

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