Germanic cuisine is found in Germany, Austria and regions of Switzerland. With its meaty entrees, thick soups, hearty breads and abundant desserts, Germanic food is robust and fortifying. Germany is well known for its sausages (wurst). Germanic cuisine has hundreds of styles of sausages in different sizes, shapes and colors. They range from the stark white weisswurst, which is made of ground veal, to the black blutwurst, or blood sausage. Typically, German sausages are served with sauerkraut and mustard. Germany’s sauerkraut is seldom served plain as it is in the U.S. Caraway seeds, apple, bacon or onion are often added. Sauerkraut is made with both green and red cabbage. Germanic cookery is a ‘meats and potatoes’ cuisine. The centerpiece of each meal is the meat item. Unique to German cuisine is the combining of fruits and vegetables. For example, apples are combined with sauerkraut and pears are combined with green beans. Many vegetables are served cold: Cold bean salad, cold potato salad and pickled beets with onions are popular.
In Germany, it is customary to eat about five times each day. The first meal in the morning is called frühstück and consists of coffee, rolls and preserves. A small roll, called brotchen, may be freshly baked and served each morning. Eggs, cheese and ham are also frequent breakfast fare. Eggs are usually served hardboiled. The second meal of the day is eaten mid-morning. It is appropriately called Zweites Frühstück or second breakfast. It typically consists of sandwiches, pastries or bread, fruit, coffee or beer. The pastries are usually purchased at a konditorei, which is a pastry shop. German school children often carry their second breakfast to school. The main meal of the day is called Mittagessen, which means midday meal. Most Germans eat this meal at home and the general lunch hour lasts two hours. A recent trend is to have a lighter midday meal and a larger meal later in the day. Mittagessen usually begins with soup, often broth with dumplings. Following the soup, a meat course is served with vegetables and potatoes. Stewed fruit or pudding may be served as dessert, followed by cheese or candy. Desserts are sometimes skipped at this main meal and served instead at the next meal, which is called Kaffee. Kaffee takes place in the afternoon. Coffee is served with a cookie, pastry or small sandwiches. If desserts were not served earlier in the day, pastries or cake would be included. The final meal of the day is called Abendbrot, which means evening bread. It is traditionally a light meal, often served cold. Bread and butter, sausages, meats and a salad would be typical. Snacking is common and city vendors sell sausages, French-fries, beer and soft drinks. There are a great number of German pastry shops called Konditorei. Germany’s famous apple strudel can be found in these shops.
Punctuality is very important and arriving a few minutes early for a meal or meeting is acceptable. Greetings include handshakes and statement of your name. It is proper to address people as Herr or Frau with their last name. Titles may be used if known. When engaging in conversation, hands should not be pocketed. Gifts are acceptable. Drinks, usually wine or beer, may be served prior to the meal. Hors d’oeuvres are not common. Seating arrangements may vary and are up to the host, who will tell one where to sit. The host will indicate when it is proper to start eating by saying “guten appetite” or something similar. It is proper to make positive comments about the food. Meals are long lasting, and much conversation may take place. During festive occasions singing may ensue. A thank you note is appreciated and considered proper.
| Milk Products | Dairy products are very common. Cream, fresh and ultra-pasteurized milk, buttermilk, sour cream and yogurt are often used. Cheese is often eaten daily. |
| Meat, Fish, Poultry and Protein Alternatives | Pork is primary, and Germany is known for
its cured pork products. Beef is also eaten, but less commonly. Veal and games meat are popular. Lamb and mutton are not popular. Geese and chicken are common poultry. Eggs are widely eaten. Fresh and saltwater fish and shellfish are often used. Lentils and white beans are the preferred legume. |
| Fruits and Vegetables | A wide variety of fresh, dried, and
preserved fruits and berries are used. Apples are the most prevalent fruit A wide variety of vegetables, including root vegetables are used. Potatoes are a staple. Pickled or fermented vegetables are common. |
| Breads and Cereals | Rye and wheat are the most common grains,
but oats, barley and rice are also used. Breads of all types are
popular, especially dark, dense breads. Dumplings are common. Pastries, strudels and tortes are German specialties. |
| Cooking fats | Butter is a favorite cooking fat although lard, chicken, and goose fat are used in some dishes. Vegetable oils are also found. |
| Beverages | Beer is the common social beverage, and comes in endless varieties. Coffee is widespread and tea and hot chocolate are also served. Wine and schnapps are local products as well. |
| Seasonings | A variety of herbs and spices are used. |
| Other | Nuts are commonly incorporated. |
| Cooking methods | Frying, roasting, baking and stewing are
common. Schnitzels are often served. One-pot meals are commonly served with dumplings (knödeln). Smoking and pickling are widespread. Hot and cold salads are prevalent. |
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Last Updated: February 17, 2006