Sausage, fish and beer – German cuisines include much more than these. Germans prefer rich food served in an appetizing way. But this is only a part of the varied and saporous German cuisines. If you really like to indulge in sumptuous and lip-smacking gourmet’s delight, there is rarely a match to German cuisines.
German cuisines have one attribute common to all the dishes and that is taste – this is evident from the most humble breakfast bread rolls with ham to the hot-n-spicy pot-roasted mustard pork in dinner. Post world-war Germany loves to mix-n-match foreign cuisines with traditional rich German cuisines. Germans love noodles and spatzles as they love their beer and they prefer sausage to savor regular meat like beef, pork, chicken, duck, turkey and goose along with the occasional game meats – venison, rabbit and boars. There are six thousand different types of German breads and fifteen hundred German sausages – such a big wow factor! Trouts rule German dishes, but you will also find European perch, pike, carp, herring, tuna, salmon, mackerel and sea foods based on their regional availability. Germans prefer their vegetables as side dishes, stews or in soups. Peas, beans, carrots, broccoli, spinach, onions, potato and different types of cabbages and asparagus are mostly used.
Germans are also fruit-lovers. They love to make their cakes and tarts chiefly with strawberries, apples, plums and cherries without leaving aside the Spaghetti Eis, the ice creams. Schwarzwälder Kirschtorte, German doughnuts, Berliner and Krapfen are also popular German desserts. How can one forget the world class beer producers – along with the most popular pale lager pilsener, wheat beer, low-alcohol Berliner Weiße and Schwarzbier; wine and korn, a malt-made liquor are also enjoyed all through the country. Germans also love tea and coffee, both in their strongest preparations. You need just two things to relish German cuisines – good taste and boldness.
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