Germany famous food

German Food Vocabulary: 9 Dishes    You Don’t Want to Miss  

1 Bratwrust

No matter where you go in Germany you are sure to encounter Bratwurst, a sausage usually made of beef, pork, or veal. The earliest documented evidence of bratwurst, which today has 40 regional varieties, dates back to yhe 14 century in neremberg, a city still known for its production of sausages. The wat it is prepared is region specific, usuall grilled or friend and often served as a snack with a Brotchen. Many grmans also enjoy eating brawtwurst with hot mustard.

2 Sauerbraten                                                  

                                       

One of Germany's best known dishes abroad, sauerbraten is a pot roast that can be made with different meats and is often served during the colder months of the year Before cooking this, dish the meat is marinade vary from region to region, it may consist of herbs, spices, vinegar, and red or white wine. For example, region of Germany that are closer to France tend to use red wine as the base.

 3 Spätzle             

                                                                 German cuisine is generally heavy on the meat. However, soatzle, common in the south of germany, is one of the few exception. Spatzle is kind of noodle or dumpling whose main ingredients are eggs, flour and salt. It can be served alone as a main dish, as in kasespatzle, which is served with grated Emmenthaler cheese and fried onionss. But most commonly, spatzleaccompanies a meat dish that usually has a rich gravy orsauce.                                                        

4 Leberkase 

                                                                                       Literally "liver cheese", Leberkase is a pink meatloaf usually made of corned beef, but can also include pork and onions. Popular in the south of Germany, it is made by grinding the meat and then baking it as a loaf until it has a brown crust. Leberkase is usually served hot on a bread roll and can be eaten with mustard. According to germany food laws, a product advertised as Leberkase must have a minimum liver content of 4% is Bavarian Leberkase which does not have any liver.              

5 Prinzregententorte 

                                                                     For those of you who would like something even sweeter than stollen the Prinzregententorte will not disappoint. This popular Bavarian pastry is to Munich what the famous Sachertorte is to Vienna. A Prinzregententrote is a rich, multilayered cake interlaid with chocolate buttercream and—if that wasn’t enough—it is covered in a devilish chocolate glaze. It may also be filled with various types of creams and jams! It is believed to be named after the Prince Regent Luitpold of Bavaria in the late 19th century.

These few dishes here, are a tiny glimpse into what a German, or someone in Germany, or some one who likes German food might cook up in their kitchen right now.

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