Top 10 Famous food Varieties in Germany

Germany is a country with a rich heritage and a vibrant past. This rich vibrancy has trickled down to its cuisine too, which comprises of some mouth-watering traditional delicacies.

1. Spätzle

Spätzle are a kind of pasta, but the dough only consists of eggs, flour, salt and a hint of fizzy water. The most famous way of preparing Spätzle is to top it with a huge amount of cheese which is called Käsespätzle.

2. Bratwurst

Bratwürste is part of every German barbeque and also differ from area to area, this traditional ‘sausage’ consist of a mixture of pork and spices filled into pig gut.

3. Currywurst

Like the Brantwurst, this too is a type of pork sausage which is wrapped in ‘Darm’. This delicacy is best eaten sliced and accompanied with Ketchup and curry powder.

4. Bratkartoffeln

This dish consists of thinly sliced up boiled potatoes, bacon, and onion which are fried up in a lot of oil until they turn dark and crispy.

5. Sauerbraten

Made of beef, the meat is put in the oven and cooked slowly in its juices for hours and hours. The slow cooking in low heat will make the meat incredibly soft and tender. Which is then sliced up.

6. Maultaschen

This Swabian dish is made of a filling of beef or pork which is covered in a pasta like dough and is either fried or baked.

7. Leberkäse

A snack rather than a main meal, Leberkäse is more a kind of a sausage that is put in the oven for a long time, then sliced and served with white bread and sweet mustard.

8. Schnitzel

This is a thinly sliced piece of veal-meat, covered with flour, egg and bread crumbs and then deep fried in oil or a lot of butter until it turns golden on the outside.

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9. Rouladen

Made from thinly sliced beef meat, with some mustard, onions, ham and a pickle which is rolled up and put into the oven to cook in a sauce for several hours.

10. Gulasch

The main ingredient of this dish is Beef, which is placed in a pot with Red wine and spices and cooked for several hours on moderate heat. The slow cooking makes the meat soft and tender. It is then eaten as an accompaniment or as a soup.