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.

  • Feuerzangenbowle

    Mulled wine under a rum-soaked sugarloaf set alight above the bowl. Ready in 20 min prep and 40 min cooking.…

  • Fischbrötchen

    Bread roll filled with pickled or fried herring, onion and remoulade. 15 min to prepare. 4 rolls. A street food…

  • Flammkuchen

    Wafer-thin crust with crème fraîche, onions, and bacon. Ready in 25 min prep and 10 min cooking. 4 tarts. A…

  • Franzbrötchen

    Squashed cinnamon-sugar pastry roll, caramelised at the base. Ready in 1 hr prep and 20 min cooking. 12 pastries. A…

  • Frankfurter Würstchen

    Slender smoked pork sausage warmed in water, eaten with mustard and bread. Ready in 5 min prep and 10 min…

  • Glühwein

    Hot spiced red wine warming Christmas markets. Ready in 10 min prep and 30 min cooking. Serves 6. A wine…

  • Grünkohl mit Pinkel

    Stewed kale with smoked grain sausage, eaten after the first frost. Ready in 40 minutes prep and 2 hours cooking.…

  • Handkäse mit Musik

    Sour-milk cheese marinated with raw onion, eaten with cider and bread. 20 min to prepare. Serves 4. A cheese &…

  • Harzer

    Fat-free sour-milk cheese in small rounds, sharp and pungent. Ready in 30 min prep and 20 min cooking. Makes about…

  • Jägermeister

    Dark bitter herbal liqueur of 56 botanicals, drunk ice cold. A wine & spirit recipe from Germany.