German

What's the first thing you visualize at mention of German cuisine? Most of us are bound to think of the humble wurst, a tasty variant of sausage with Bavarian roots and notorious popularity in New York. Modern German gastronomy is built upon the foundations of meat and poultry, along with game such as venison and rabbit. German delis brim with hundreds of würst variants, ranging from the “hot dog” Frankfurter, to the Fränkische Bratwurst - a long, thin breakfast wurst usually made with pork and infused with marjoram. Northern Germany and Bavaria are best known for delicious thick stews synonymous with their agricultural heritage. Labskaus is one of the most famous. Traditionally slow-cooked with corned beef, herring, beetroot and potatoes, its modern day counterpart usually packs in seasonal vegetables rather than beetroot, yet remains a filling and delicious kind of “pub grub”. Another poor man's rich food eaten throughout Germany during the 1800's was Königsberger Klopse – beef meatballs and boiled potatoes, dressed in a sauce of roux, egg yolk, cream and capers. During the 1950's, a trend emerged for working class Germans to eat their main meal at noon and so Mittagessen became popular. Mittagessen refers to a “laid lunch” or buffet, comprising soup, cured meats, boiled potatoes, tossed vegetable salads and rice. Bavarian cafeterias in New York have become all the rage, primarily because the menus have been adapted to include the lunch buffet! Enjoying dinner at midday is certainly a unique experience and one you just have to try!