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.
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Maultaschen
Swabian pasta pockets of meat and spinach, in broth or fried. Ready in 1 hour 30 min prep and 30…
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Mett
Raw seasoned minced pork spread on a bread roll with raw onion. A charcuterie & cured recipe from Germany.
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Obatzda
Beer garden spread of ripe camembert mashed with butter, paprika and onion. 15 min to prepare. Serves 6. A cheese…
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Pumpernickel
Dense black Westphalian rye bread, steam-baked for hours. Ready in 30 min prep and 16 to 24 hours cooking. 1…
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Rollmops
Pickled herring fillet rolled around gherkin and onion, pinned with a stick. Ready in 40 min prep and 10 min…
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Rouladen
Beef rolls around bacon, onions, pickles, braised in gravy. Ready in 40 min prep and 2 hr cooking. 6 servings.…
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Rote Grütze
Red-berry compote pudding with vanilla sauce or cream. Ready in 15 min prep and 20 min cooking. 6 servings. A…
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Sauerkraut
Fermented white cabbage, sour partner to sausages and pork. 40 min to prepare. Fills a 5-litre crock. A fermented &…