Baku Kitchen! An independent reference of traditional food

Germany

Germany’s food is built around sausages, breads, and beer anchor regional cooking of roasts, dumplings, and sauerkraut, with celebrated cakes. Look for Bratwurst (grilled pork sausage eaten in a roll with mustard), Currywurst (sliced fried sausage under curry ketchup; Berlin snack-stand icon) and Sauerbraten (beef pot roast marinated in vinegar, sweet-sour raisin gravy). The oldest surviving German sausage regulation is a Nuremberg statute of 1313; the city still fixes the size and content of its Rostbratwurst. This atlas has 55 Germany dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

55 dishes.

PumpernickelPumpernickelDense black Westphalian rye bread, steam-baked for hours.RadlerRadlerLager cut half and half with lemon sodaRauchbierRauchbierSmoked lager tasting of bacon, brewed with beechwood-dried malt.RieslingRieslingAromatic white wine from slate slopes, dry to intensely sweet.RollmopsRollmopsPickled herring fillet rolled around gherkin and onion, pinned with a stickRote GrützeRote GrützeRed-berry compote pudding with vanilla sauce or cream.RouladenRouladenBeef rolls around bacon, onions, pickles, braised in gravy.SauerbratenSauerbratenBeef pot roast marinated in vinegar, sweet-sour raisin gravy.SauerkrautSauerkrautFermented white cabbage, sour partner to sausages and pork.SchmalzkuchenSchmalzkuchenSmall squares of yeast dough fried in fat and snowed with icing sugarSchnitzelSchnitzelBreaded fried pork cutlet, often sauced with mushrooms or paprika.Schwarzwälder SchinkenSchwarzwälder SchinkenBlack Forest ham, dry-cured and cold-smoked over fir, sliced thin.SenfgurkenSenfgurkenPeeled cucumber chunks pickled with mustard seed, dill and onionSpätzleSpätzleSoft egg noodles; with melted cheese as Käsespätzle.Spreewald gherkinsSpreewald gherkinsCrisp brined cucumbers with dill and horseradish, eaten straight from the jar.StollenStollenButtery Christmas fruit bread with marzipan, dusted with sugar.TeewurstTeewurstSoft smoked raw sausage spread thickly on bread.WeissbierWeissbierCloudy Bavarian wheat beer with banana-clove aroma.WeisswurstWeisswurstBavarian white veal sausage with sweet mustard, eaten before noon.

  • Allgäuer Bergkäse

    Hard alpine cow’s cheese, nutty and aged, cut in thick slices. A cheese & dairy recipe from Germany.

  • Apfelwein

    Tart cider poured from a stoneware jug into ribbed glasses. A wine & spirit recipe from Germany.

  • Bavarian sweet mustard

    Coarse sweet brown mustard, the required partner to Weisswurst. Ready in 20 min prep and 15 min cooking. About 400…

  • Baumkuchen

    Ringed tree cake baked in layers on a spit and glazed with chocolate. Ready in 40 min prep and 1…

  • Berliner Weisse mit Schuss

    Sour wheat beer poured over raspberry or green woodruff syrup. Ready in 2 min prep and none cooking. 1 glass.…

  • Blutwurst

    Blood sausage fried and eaten with apple and onion or on rye bread. Ready in 15 min prep and 30…

  • Black Forest cake

    Chocolate sponge with cherries, kirsch, and whipped cream. Ready in 1 hr prep and 35 min cooking. 12 servings. A…

  • Döner kebab

    Spit-roasted meat in flatbread with salad; Berlin’s Turkish-German staple. Ready in 40 min prep and 1 hr cooking. 4 sandwiches.…

  • Eintopf

    One-pot stew of lentils or peas with sausage. Ready in 20 min prep and 1 hr 10 min cooking. 8…

  • Eierpunsch

    Hot whisked egg, wine and sugar drunk at Christmas markets. Ready in 10 min prep and 20 min cooking. 6…