Traditional German dumplings.One of the most beloved foods in Germany that tourists go home talking about is Spätzle, the famous German egg noodles from the Baden-Württemberg region of southwest Germany.

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This is a type of German sausage made from veal, pork or beef. The name is derived from the Old High German which means finely chopped meat, and Wurst, sausage. https://en.wikipedia.org/wiki/B…

A fast food dish of German origin consisting of steamed, then fried pork sausage typically cut into slices and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste, itself topped with curry powder, or a ready-made ketchup seasoned with curry and other spices. The dish is often served with french fries.

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In this preparation of fries in which potatoes are sliced into uniform sizes and shapes, fried or deep fried, and sometimes prepared with additional cooked ingredients such as onion, green pepper and bacon.

This is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. Before cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used , the longer marinating of the meat …

This is a traditional German dish. It consists of an outer-layer of pasta dough which encloses a filling traditionally consisting of minced meat, smoked meat, spinach, bread crumbs and onions and flavoured with various herbs and spices. https://en.wikipedia.org/wiki/M….

The name "Leberkase" literally translates to "liver-cheese" but developed by folk etymology from an archaic form of the word Laib ("loaf") and Käse ("cheese") (cf. English "head cheese"); not all products bearing the name necessarily contain liver or cheese, let alone both: According to German food laws, only products called "Bavarian Leberkase" are allowed not to contain liver; otherwise, there must be a minimum liver content.Some local variants must contain even more liver; for example, the liver content of "Stuttgarter …

Most Americans associate Schnitzel with Wienerschnitzel. “Wienerschnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal. This traditional German Schnitzel is prepared the same way as Austrian Wiener Schnitzel. The only difference – German Schnitzel is made with pork (my preference) instead of veal (nein danke). As for where the Schnitzel originally came from…the technique of breading and frying thin cuts of meat is attributed to the Romans from around 1 BC. …

This is a German meat dish. Usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. In some countries, the roulade is also known as a beef olive.

Goulash is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.

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