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German pastry consisting of sliced apples. Bratkartoffeln. Throughout Germany. Fried potato slices, often with diced bacon or onions. Bratwurst. Throughout Germany. Sausage that is usually composed of veal, pork or beef. It is a traditional German sausage. Not to be confused with curry wurst.
Most German breads are made with sourdough. Whole grain is also preferred for high fiber. Germans use almost all available types of grain for their breads: wheat, rye, barley, spelt, oats, millet, corn and rice. Some breads are even made with potato starch flour. 71 Many breads are multigrain breads .
Bavarian cuisine. Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [ 1] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet.
Sauerbraten ( pronounced [ˈzaʊ̯ɐˌbʁaːtn̩] ⓘ) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. [1] It can be cooked from a variety of meats, most often from beef, but also from chicken, lamb and mutton, pork and ...
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas (e.g., Spätzle noodles or Maultaschen dumpling wrappers), soups, and sausages are among Swabia's best-known types ...
Stuffed poultry neck skin. Stuffing typically includes flour, semolina, matzo meal or bread crumbs, schmaltz, fried onions and spices. Holishkes. Huluptzes. Europe. Stuffed cabbage or cabbage roll: cabbage leaves rolled around a mixture of rice and meat, baked with tomatoes. Kasha.
Fleischschnacka. Gendarme ("Policeman"), also known as Landjäger, a traditional Alsatian smoked sausage made with beef and pork sold at a Christmas market at Colmar, Haut-Rhin, Alsace, France. Alsatian cuisine, the cuisine of the Alsace region of France, incorporates Germanic culinary traditions and is marked by the use of pork in various forms.
Beef and Broccoli. The old tagline, “ready in less time than it takes to order delivery,” rings true: This beef and broccoli is quick.Serve with white or brown rice to soak up all the sauce.
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