German Food

This article is in English because it might be interesting for a couple of international readers. Also, because it’s a copy-paste of what I sent in a chat to my Singaporean room-mate in a hostel in Croatia a couple weeks back. Since all Singaporeans are foodies by nature, he asked me what German food I would recommend if he came to visit. Which got me stuck – because I couldn’t think of anything else on the spot but bread and döner. So I did a bit of a research and texted him back a while later. It’s food all Germans know, me too, of course. But we eat them so rarely or – the opposite – they are so common that they don’t easily come to mind. Anyway, here goes:

Northern Germany:

1. Fischfrikadelle (Fish Burger)
2. Grünkohl mit Pinkel (Kale with a special regional groats sausage. My favorite)
3. Matjes mit Bratkartoffeln (Smoked and salted herring with fried potatoes)

South:

1. Eisbein mit Sauerkraut (Pork Knuckle with sour cabbage)
2. Leberkäs mit Spiegelei und Bratkartoffeln (Fried luncheon meat with sunny side up and fried potatoes)
3. Kässpätzle (Egg-noodles fried and grated with cheese and onions)

Everywhere:

1. Bratwurst mit Kartoffelsalat (Fried sausage with potato salad)
2. Kohlroulade (Meat loaf wrapped inside a cabbage leaf)
3. Rinderroulade (Thin slice of beef wrapped around pickles, bacon and veggies, then baked in the oven).

Later I added:

„I forgot two important things!“

1. Currywurst (Fried sausage cut into slices and dipped in currysauce. That’s like our national fast food delight. Goes well with fries!)
2. Mettbrötchen (very experimental for someone from Asia: half a breadroll topped with raw (!) pork and onions. We love it for some reason)

Of course, this collection is by no means complete. Anything you would like to add?

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Struck by this video by Charlotte Pelgen and Konstantin Klabunde who a visitor at our Christmas sing-and-play-along recommend tonight. Uke and accordeon are such wonderful instruments!