MAIN INGREDIENTS
No other dish in Germany is as well known as currywurst, a street snack that has become an indispensable part of Germany’s culinary heritage. The dish is made from two essential parts - boiled and subsequently fried sausage, served whole or sliced, and a smooth and rich curry-spiced tomato sauce.
With a portion of french fries or a kaiser roll on the side, the dish is usually lightly dusted with yellow curry powder. A wide range of sausages are used for currywurst, but the famous German bratwurst is the most commonly used variety.
The real star of this dish is its gravy-like sauce made with puréed tomatoes and infused with the aromatic curry powder.
MOST ICONIC Currywurst
View moreA typical winter dish from Northern Germany, Gruenkohl und Pinkel consists of finely chopped kale that is cooked with lard and onions, accompanied by smoked sausages made from pork meat and grits, called Pinkel. The dish is commonly served with either boiled or fried potatoes.
A hearty, nourishing dish like Gruenkohl und Pinkel is commonly accompanied by local beer or wine. Traditionally, Germans celebrate winter with a Gruenkohlfahrt, a long walk to a country inn or a restaurant of their choice, where they eat a dinner of stewed kale and sausages.
MOST ICONIC Gruenkohl und Pinkel
Saure zipfel is a traditional winter dish hailing from Franconia, consisting of bratwurst sausages that are simmered in a vinegar-based broth alongside onions, carrots, sugar, salt, and spices such as juniper berries, pepper, mustard seeds, and bay leaves.
The broth is typically enhanced with a splash of white wine, and once ready, it is typically enjoyed piping hot, accompanied by slices of brown bread or a fresh pretzel bun for dipping on the side. When translated, the name of this dish means sour ends, which refers to the sharp flavor imparted to the sausages by the tangy broth.
MOST ICONIC Saure Zipfel
Wurstsalat is a traditional salad from Germany (especially southern parts), Switzerland, Austria, and Alsace in France made with strips of sausage. It's a popular dish often consumed as a light meal in beer gardens or traditional inns, especially during the warm summer months.
The main ingredient in wurstsalat is thinly sliced sausage. The most commonly used type is Lyoner, fleischwurst, or stadtwurst, although the Swiss variant often uses cervelat. These are all types of cooked sausage that are similar to bologna or frankfurter.
VARIATIONS OF Wurstsalat
MAIN INGREDIENTS
Bratwurst in Biersoße or Stolzer Heinrich (lit. Proud Henry) is a traditional dish originating from East Germany. The dish is usually made with a combination of bratwurst, dark beer, oil, sugar, salt, pepper, and spiced cookies that are used as a thickener for the sauce.
The sausages are boiled and sautéed in oil over medium-high heat until browned on all sides. The pan is deglazed with beer, and the cookies are added to the pan. The mixture is simmered until the cookie bits dissolve. The sauce is seasoned with sugar, salt, and pepper, and it's then poured over the bratwurst.
MAIN INGREDIENTS
Blunzengröstl is a traditional Bavarian and Austrian dish made by frying pieces of blood sausage (Blunzen) with onions and often potatoes.
It also includes other ingredients like garlic or parsley, and it's commonly seasoned with marjoram, salt, and pepper. Sometimes, apples or vinegar are included to provide a bit of tanginess that balances the richness of the sausage. Blunzengröstl is usually served hot and can be enjoyed as a main course or a hearty snack.
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