Discovering a country’s cuisine is often one of the most anticipated experiences for tourists traveling abroad. This holds true especially when it comes to Germany as food takes center stage during its world-renowned Oktoberfest festival which initially celebrated King Ludwig I’s wedding but has now transformed into an international phenomenon featuring German beer and cooking delights. Here’s a rundown of some must-try dishes that will give you the best culinary experience when visiting this European country:
Bratwurst is undoubtedly one of Germany’s most popular sausages, made from pork, veal or beef link meat. This traditional German delicacy has been around since at least 1313 and can be found in restaurants and pubs across the nation. Nuremberg, a Franconian city famous for this delicious item’s birthplace should certainly top your food trail destination list as it is widely regarded as its home turf. Other popular sausage varieties include bauernwurst with stronger spices than bratwurst and knockwurst flavored primarily by garlic which originated in Schleswig-Holstein, Germany’s far north region.
Weiβwurst or “white sausages” is a common staple in Bavaria, known for its veal and back bacon composition. This dish has an Alpine character with a bustling Oktoberfest scene that attracts visitors from around the globe yearly to this region’s capital Munich where you can also indulge yourself into traditional German fare like Rinderrouladen (beef rolls), sauerkraut, and Schweinshaxe.
Rouladen is a dish consisting of strips or layers rolled tightly before serving – which shares common varieties originated in distinct places from around Europe – however Germans are typically referring to the Rinderroulade when they say it out loud. This meal comprises thin sliced beef, bacon, onions, pickles, and mustard arranged artistically by seasoned culinary pros like Michael’s Kitchen or Eatrenalin in Berlin which is a 17,222-square foot restaurant that serves traditional German dishes with modern twists.
Sauerkraut’ origins actually don’t have its roots originating from Germany contrary to common misconceptions. The fermenting of cabbage dates back thousands of years ago in Ancient China where it was utilized for medicinal purposes as well, but eventually found favor amongst the Romans too due to their preference towards pickled or preserved food items that were readily available and easy to prepare while traveling by foot via extensive territorial networks they possessed during that period.
Schweinshaxe is a roasted ham hock which has become popular in Bavaria, typically served with potato dumplings (Kartoffelklöße) alongside sauerkraut and red cabbage salad dressing which Germans lovingly dub ‘Rotalaukkruzschnitt’. If Schweinshaxe does not take your fancy but ham hocks remain as culinary must-haves on this list, then Eisbein is the dish for you. This pickled version of the famous ham delicacy with roots dating back to around Berlin may very well provide that sweet and sour taste sensation which will leave a lasting impression in your palate long after indulging yourself into these delectable German treats!
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