As some of you may already know, I am from Germany. Having visited several other countries, I have noticed quite some differences when it comes to culinary habits and personal tastes. While I am a proponent of “to each their own” when it comes to food, it is undeniable that the food we grew up with can make us feel closer to home, or be something we miss dearly when abroad.
So today, for everyone interested, I want to talk about traditional German food. In particular, I want to talk about my favourites among that:
A German classic and also an absolute favourite of mine. When it comes to traditional German food, accept no substitutes! Popular especially during the colder months, but served throughout the year, their precise origins are unclear. What matters is that we have them, and they are amazing!
For this dish, slices of beef or pork are laid out and pounded until thin and tender. Filled with mustard, onions, bacon and pickles, they are then rolled up and bound together. Following that, they are pan-fried for short amount of time before being slowly cooked in a big pot. After that is done, a gravy sauce is created from the liquid in the pot. The finished Rouladen are served together with potato dumplings named “Klöße” and red cabbage, “Rotkohl”.
Rouladen, and the accompanying dumplings, cabbage and gravy are, in my opinion, one of the tastiest combinations out there. This dish is deservedly so something that many Germans look forward to when approaching Christmas.
You know the cliché, the Germans and their beer and sausage. Well, it turns out that at least one particular type of sausage really lives up to the stereotype! The bratwurst is an immensely popular snack dish in Germany. It is often served at smaller stalls, barbecues and “auf die Hand”: to-go. Being quick and easy to make and eat makes it a staple at soccer games, Christmas markets and other events. It is often accompanied by ketchup, mustard and a slice of bread. It is very common throughout Germany and therefore considered traditional German food.
Bratwurst is made from finely chopped meat, mostly pork, that is filled into a “Pelle”. The Bratwurst is then fried either in a pan or on a charcoal-fired barbecue. In the latter case it is called “Bratwurst vom Holzkohlegrill”. There are many regional types of bratwurst and also variations like the Currywurst, chopped up bratwurst with curry-ketchup and curry powder.
If you, too, want to experience the eponymous German sausage, try your hand at this traditional German food with this recipe! Otherwise, simply head on to the nearest German city. Seriously, you will probably run into a sausage stand around the train station or in the inner city. If there is some kind of market or fair, you are also just about guaranteed to find a sausage stand there.
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