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German Food

Page history last edited by PBworks 16 years, 1 month ago

MEAT

Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular by a substantial amount. The average person in Germany will consume up to 72 pounds of meat in a year. Among poultry, chicken is most common, although duck, goose, and turkey are also enjoyed. Game meats, especially boar,rabbit , and venison are also widely available around the year. Lamb and goat are also available, but are not very popular.

Meat is usuallypot-roasted; pan-fried dishes also exist, but these are usually imports from France. Throughout Germany, meat is very often eaten in sausage form. There is said to be more than 1500 different types of sausage in Germany.Certain families may also make their own sausage for personal consumption

Fish

Trout is the most common freshwater fish on German menu as well as pike, carp, and European perch are also frequently served. Seafood was traditionally restricted to the northern coastal areas except for pickled herring. Today many seafish like fresh herring (also as Rollmops ) sardine, tuna, mackerel, and salmon are well established throughout the country. Prior to the industrial revolution and the ensuing pollution of the rivers, salmon were common in the rivers Rhine, Elbe and Oder. Nowadays, thanks to tight environmental control, rivers are cleaner than they were a century ago and the fish population of Germany's rivers is gaining back its territory.

Side dishes

Noodles are usually thicker than Italian pasta and often contain egg yolk. Especially in the south-western part of the country, the predominant variety of noodles is Spätzle which contain a very large amount of yolk. Besides noodles, potatoes and dumplings (Klöße or Knödel) are very common, especially in the south. Potatoes entered German cuisine in the late 18th century and were almost ubiquitous in the 19th and 20th centuries, but their popularity is currently waning somewhat in favour of noodles and rice. Potatoes are most often served boiled in salt water, but mashed and fried potatoes also are traditional, and Pommes Frites (french fries) have now become very common.

Choucroute garnie, a variety of Sauerkraut