Germany
4 topics — topics in this category.
Sauerbraten
Germany's great marinated roast: beef rested for days in vinegar, wine and spices, then braised and served in a sweet-sour gravy thickened with gingerbread crumbs. Ingredients: beef rump or topside, red wine vinegar, red…
Bratwurst
The sausage that defines German grilling: seasoned pork (or veal, or beef) in natural casing, grilled until the skin snaps, eaten with mustard from paper trays. Ingredients: ground pork shoulder, veal (optional), salt, w…
Currywurst
Berlin's post-war icon: a steamed-then-fried pork sausage drowned in curry-spiced ketchup, with fries under a snowfall of mayonnaise. Ingredients: bratwurst or bockwurst, ketchup or tomato sauce, curry powder (plenty), W…
Pretzel (Brezel)
The knotted icon of German baking: a soft, chewy roll with a deep mahogany crust from its lye bath, sprinkled with coarse salt. Ingredients: wheat flour, yeast, water, malt, salt, food-grade lye solution (or baked baking…
World Cuisines
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