Germany has many regional dishes. And many dishes eaten by the majority of the population do not come from Germany: e.g. kebab, pizza or burgers.
But what is actually traditionally eaten everywhere in Germany is sauerkraut. It is not for nothing that we are called “Krauts” abroad and “Sauerkraut” has been adopted into the English language. And already Heinrich Heine wrote in “Deutschland ein Wintermärchen”:
The table was set, here I found quite the old Germanic cuisine, be greeted my sauerkraut, holdselig his your smells….
And what goes with it? The “Eisbein” (pork knuckle) is widespread throughout Germany, which is also indicated by the many regional names such as Hachse, Haxe, Haxn, Schweinshaxe, Hechse, Hämmchen, Bötel, Haspel, Stelze, Schweinshaxn, Knöchla and Adlerhaxe. A second candidate is the bratwurst, which is common throughout Germany. It is fitting that both are often served together on so-called slaughter platters.
If that’s too traditional for you, you can go for the currywurst, which is now also widespread throughout Germany – even if the focus is on Berlin, Hanover and the Ruhr area.
So if you visit Germany, remember this and enjoy a good portion of Sauerkraut.
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