"especially regarding pastries, meats and sausages, and above all, beer. Frankfurters (or ""wieners"", originating from Frankfurt am Main and Vienna, respectively), hamburgers, bratwurst, sauerkraut, and strudel are common dishes. German bakers introduced the pretzel, which is popular across the United States. Germans introduced America to lager, the most-produced beer style in the United States, and have been the dominant ethnic group in the beer industry since 1850. The oldest extant brewery in the United States is D. G. Yuengling & Son of Pottsville, Pennsylvania (approximately 80 miles northwest of Philadelphia), founded in 1829 by an immigrant from Aldingen in what"
"Bockwurst Bockwurst is a German sausage traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives and parsley, are also often added and, in Germany, bockwurst is often smoked as well. Bockwurst was originally said to have been eaten with bock beer. In Bavaria and Berlin it was sold during the bock beer season. Nowadays you can buy bockwurst all year round almost everywhere in Germany in butcher's shops, cheaper restaurants, snack bars, food booths, some bakeries and gas stations. As a"
"Bierwurst Bierwurst is a German cooked, smoked ""Brühwurst"" sausage originally from Bavaria, with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika, and mustard seeds for flavor. The meat is partially cured and then made into the sausage with the other ingredients, after which, the sausage is further cured, smoked and then blanched. It is usually sold as sandwich meat. Unsmoked, fresh ""Bierwurst"" will last for two days in the refrigerator. Precooked beerwurst will last for 5-7 days. Contrary to the name, ""Bierwurst"" does not contain any beer, but rather, is eaten as snack with"
"Ketwurst Ketwurst is a form of hot dog created in the German Democratic Republic. The word ""Ketwurst"" comes from a combination of ""Ketchup"" and ""Wurst"" (German for ""sausage""). Its preparation involves the heating of a special Bockwurst, larger than regular hot dogs, in water. A long roll is pierced by a hot metal cylinder, which creates an appropriate sized hole. The sausage is then dunked in ketchup and put inside of the roll. The Ketwurst was invented at the State Gastronomical Research Center — like the Grilletta, a hamburger-like meatball-in-a-bun — around 19771978. At that time, restaurants at the Berlin"
"Bregenwurst Bregenwurst (also Brägenwurst) is a specialty sausage of Lower Saxony and Saxony-Anhalt traditionally made of pork, pork belly, and pig or cattle brain. It is eaten raw or after being stewed, giving it a spreadable consistency once broken from its casing, and is served with ""Grünkohl"" (kale) mainly in the cold season of the year and particularly in Northern Germany. The name ""Bregenwurst"" comes from the Low German word for ""brain"", which can be written either as ""Bregen"" or ""Brägen"". Despite its name, the ""Bregenwurst"" of today doesn't contain brain any longer due to BSE concerns. For that reason"
"Braunschweiger (sausage) Braunschweiger (named after Braunschweig, Germany) is the name for several types of sausages in different regions. In the German language, ""Braunschweiger"" is the demonym for people from Brunswick (German name, Braunschweig), but under German food law refers to a variety of mettwurst. In Austria, Braunschweiger is known as a type of parboiled sausage (""Brühwurst""), while American Braunschweiger is often confused with liverwurst. ""Braunschweiger Mettwurst"" is a smoked, soft and spreadable sausage usually made from raw minced pork and spiced with garlic, salt and pepper. Produced by Brunswick butchers as a regional speciality since the early 19th century, it"
"TV Tower were incapable of handling the large numbers of visitors, so a take-away food was needed. It is often considered the archetypical East German fast food, but until German reunification, it was actually rarely seen outside the Berlin city center. Ketwurst Ketwurst is a form of hot dog created in the German Democratic Republic. The word ""Ketwurst"" comes from a combination of ""Ketchup"" and ""Wurst"" (German for ""sausage""). Its preparation involves the heating of a special Bockwurst, larger than regular hot dogs, in water. A long roll is pierced by a hot metal cylinder, which creates an appropriate sized"
"beer. ""Bierschinken"" is eaten in a similar way. Bierwurst Bierwurst is a German cooked, smoked ""Brühwurst"" sausage originally from Bavaria, with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika, and mustard seeds for flavor. The meat is partially cured and then made into the sausage with the other ingredients, after which, the sausage is further cured, smoked and then blanched. It is usually sold as sandwich meat. Unsmoked, fresh ""Bierwurst"" will last for two days in the refrigerator. Precooked beerwurst will last for 5-7 days. Contrary to the name, ""Bierwurst"" does not contain any"
"usually made of ground pork and spices, the ""Wiener"" (Viennese), which may be pork or beef and is smoked and fully cooked in a water bath, and ""Blutwurst"" (blood sausage) or ""Schwarzwurst"" (black sausage) made from blood (often of pigs or geese). Thousands of types of cold cuts also are available. There are many regional specialties, such as the ""Münchner Weißwurst"" (Munich white sausage) popular in Bavaria or the ""Currywurst"" (depending on region, either a steamed pork sausage or a version of the ""Bratwurst"", sliced and spiced with curry ketchup) popular in the metropolitan areas of Berlin, Hamburg and the"
"Jagdwurst Jagdwurst (which means ""hunting sausage"") is a German cooked sausage made of lean beef and pork, as well as belly of pork, salt, pepper, garlic, mustard seed, capsicum, mace, cardamom and water, which makes the sausage juicy. Part of the meat is very finely minced, but another part retains its structure. Jagdwurst contains about 20 percent fat. In the regions of the former GDR (eastern Germany), a common dish is sliced Jagdwurst coated in breadcrumbs (normally mixed with egg) and fried, often in butter. Jagdwurst in this form is called ""Jägerschnitzel"" (""Hunter's schnitzel"") and should not be confused with"
"and taste, albeit parsley is rarely used in this version. The ""Bockwurst"" was first mentioned in Bavaria in 1827. Nevertheless, an ""urban legend"" in Berlin claims that it was invented in 1889 by restaurant owner R. Scholtz of Berlin. Bockwurst Bockwurst is a German sausage traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives and parsley, are also often added and, in Germany, bockwurst is often smoked as well. Bockwurst was originally said to have been eaten with bock beer. In"
"potatoes is called """""""" (""Dead Grandma""). Other German variants are ""Zungenwurst"", which is ""Blutwurst"" mixed with pieces of pickled ox tongue, and ""Beutelwurst"" which is pressed in a linen or paper bag (""Beutel""). A variety of ""Blutwurst"", the ""Rotwurst"" from Thuringia (""Thüringer Rotwurst"") has geographical indication protection under EU law, with PGI status. ""Kartoffelwurst"" (potato sausage) is a post-World War II variety popular in the Palatinate, a reduced fat version of ""Blutwurst"" using potato cubes instead of bacon. In Austria it is often prepared in a dish known as ""Blunzngröstl"", which consists of pan-fried potatoes and blood sausage. This is"
"Mettwurst Mettwurst is a strongly flavoured German sausage, made from raw minced pork which is preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst. Braunschweiger mettwurst is smoked somewhat but still soft and spreadable, while other northern German varieties such as the Holsteiner are harder and more akin to salami, due to longer smoking. The Low German word ""mett"", meaning ""minced pork without bacon"", is derived from the Old Saxon word ""meti"" (meaning ""food""), and is related to the English word 'meat'. Mettwurst can be prepared and eaten a variety of"
"Brühwurst Brühwurst (""scalded sausage"" or ""parboiled sausage"") is the collective name for several types of sausages according to the German classification. They are a cooked sausage that are scalded (parboiled), as opposed to being raw. They are typically prepared from raw meat that is finely-chopped, are sometimes smoked, and are typically served hot. In the English-speaking world such sausages are usually divided into two classes: cooked sausages (e.g. hot dogs) and cooked smoked sausages (e.g. kielbasa). The consistency of a scalded sausage depends on the water binding capacity of the meat. This is particularly high immediately after slaughter, so that"
"Weisswurst A Weisswurst (German ""Weißwurst"" , literally ""white sausage""; ) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and three to four centimeters in thickness. As they are very perishable, ""Weißwürste"" traditionally were manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch; there is a saying that the sausages should"
"recognised as a PGI under EU law. Triggered by the discovery in 2000 of an account entry of 1404 first mentioning the ""Bratwurst"" in Thuringia in the town of Arnstadt, the association ""Friends of the ""Thuringian Bratwurst"""" was founded in 2006. In the same year, the association established the ""Erstes Deutsches Bratwurstmuseum"" (First German Bratwurst Museum) in the village of Holzhausen. A two-metre-high wooden monument of a ""Bratwurst"" in a bun on a local traffic roundabout advertises the museum. The -long ""Nordhessische Bratwurst"" (from northern Hessen) is similar to the ""Thüringer Rostbratwurst"" in taste. It is made from coarsely ground"
"Kohlwurst Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (""Rohwurst"") made of lights, pork and fat, which is mostly eaten cooked with kale (cabbage) dishes such as ""Knieperkohl"". It is mainly used in Northeast and Northwest German and Silesian cuisine. To make ""Kohlwurst"", pork (often the remains of the carcass) and fat are minced; then a similar amount of raw, cleaned lights is also minced. It is then all mixed together and, depending on the specific recipe, seasoned with onions, salt, pepper, marjoram, thyme, mustard seeds and allspice. Finally the sausage meat is loosely filled in casings"
"of the typical and supraregional known ""Nürnberger Bratwürste"" when they think of Franconian food. These small sausages are made of pork and originate in the city zone of Nürnberg (and only this area is authorized to call the sausages ""Nürnberger""). They are commonly served and eaten in threes: either as ""Drei in a Weckla"" which means three sausages served in a roll or as a dish containing six of these sausages and cabbage. But beyond the famous ""Nürnberger Bratwurst"" Franconia produces a variety of other bratwursts, such as the bratwurst produced around Ansbach where the sausage is additionally flavoured with"
"caraway, and garlic. The exact mixture is a closely guarded trade secret of each butcher. Kulmbacher bratwursts are usually pan-fried, or grilled over a wood fire. They are sold and served freshly grilled from vendors' stands in the Marktplatz, in pairs, with or without mustard, on crusty rolls sprinkled with anise. The small, thin bratwurst from Franconia's largest city, Nuremberg, was first documented in 1567; it is long, and weighs between 20 and 25 g. The denominations ""Nürnberger Bratwurst"" and ""Nürnberger Rostbratwurst"" (""Rost"" comes from the grill above the cooking fire) are Protected Geographical Indications (PGI) under EU law since"
"Kochwurst Kochwurst is the name given to the German pre-cooked sausage, a class of sausage whose ingredients are largely cooked before the preparation of the sausage meat. The individual ingredients are held together by solidified fat (as in ""Streichwürste"" or string sausages), gelatine (as in ""Sulz"" - cured meat in gelatine) or blood proteins coagulated by heating (as in ""Blutwurst"" or blood sausage). In contrast with cooked sausages (""Brühwurst""), ""Kochwurst"" does not remain solid on heating, but more or less liquefies. After being filled into intestines, jars or tins, the whole sausage is cooked through again in hot water or"
"and gives its name to the Legion's anthem. The most common variant of German ""Blutwurst"" is made from pork rind, pork blood and regionally different fillers such as barley. Though already cooked and ""ready to eat"" it is sometimes served warm, similar to the usage in France. In the Rhineland, where it is also traditionally made from horse meat, fried ""Blutwurst"" is a constituent of various dishes. In particular in Cologne, the traditional ""Himmel und Erde"" (Heaven and Earth) combines apple sauce, mashed potatoes and ""Blutwurst"" served hot on one plate. In Berlin, hot ""Blutwurst"" mixed together with liverwurst and"
"Currywurst Currywurst () is 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. The invention of currywurst is attributed to Herta Heuwer in Berlin in 1949, after she obtained ketchup (or possibly Worcestershire sauce) and curry powder from British soldiers in Germany. She mixed these ingredients with other spices and poured it over"
"2003, and may therefore only be produced in the city of Nürnberg, where an ""Association for the Protection of ""Nürnberger Bratwürste"""" was established in 1997. Pork-based and typically seasoned with fresh marjoram which gives them their distinctive flavour, these sausages are traditionally grilled over a beechwood fire. As a main dish three to six pairs are served on a pewter plate with either sauerkraut or potato salad, and accompanied by a dollop of horseradish or mustard. They are also sold as a snack by street vendors as ""Drei im Weckla"" (three in a bun; the spelling ""Drei im Weggla"" is"
"Wurstbrot A Wurstbrot is a slice of bread spread with slices of lunch meat or sausage. Additionally, the bread may be buttered to taste. It is a very simple and typical German type of sandwich, generally home-made, eaten cold, and popular as a snack, packed lunch as well as for breakfast or supper. If the sausage is put on a bread roll, it is called Wurstbrötchen in northern, Wurstsemmel in southern Germany. It is commonly sold at bakeries, at the butcher's shop or snack shops and sometimes garnished with sliced pickles, lettuce, tomato or Tartar sauce. Very similar ingredients but"
"well as different salad dressing and sauces. Born mustard and ketchup can be found at nearly every outlet selling Bratwurst in Thuringia. Born Feinkost GmbH runs a mustard shop and museum at the Wenigemarkt in Erfurt, showing the history of mustard and the brand as well as selling mustard specialties and freshly draught (draft) mustard. Born Feinkost Born Feinkost GmbH is a food company from Erfurt, Germany. It is mainly known for its mustard, which is traditionally served accompanying Thüringer Bratwurst (Thuringian sausage). In 1820 the brothers Wilhelm and Luis Born founded a factory in Erfurt-Ilversgehofen, producing mustard, vinegar and"
"museum receives approximately 350,000 visitors annually. Currywurst Currywurst () is 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. The invention of currywurst is attributed to Herta Heuwer in Berlin in 1949, after she obtained ketchup (or possibly Worcestershire sauce) and curry powder from British soldiers in Germany. She mixed these ingredients with"
"Extrawurst Extrawurst can be either a type of cold cut or part of a German idiomatic expression. Extrawurst is a type of Austrian scalded cold cut. It is moist, light coloured, fine textured and made from a well-spiced mixture of beef, pork and bacon fat. In Austria, it is the most popular type of cold cut. It is similar to the American Bologna sausage, the Dutch , the German Lyoner or Fleischwurst and the Swedish Falukorv. It is cooked or served cold, often in a Wurstsalat, or as a cold cut. One variety is the Pikantwurst, which has finely chopped"
"the processing of certain parts of animals for food has been prohibited since a couple of years ago. Bregenwurst Bregenwurst (also Brägenwurst) is a specialty sausage of Lower Saxony and Saxony-Anhalt traditionally made of pork, pork belly, and pig or cattle brain. It is eaten raw or after being stewed, giving it a spreadable consistency once broken from its casing, and is served with ""Grünkohl"" (kale) mainly in the cold season of the year and particularly in Northern Germany. The name ""Bregenwurst"" comes from the Low German word for ""brain"", which can be written either as ""Bregen"" or ""Brägen"". Despite"
"widely available, but do not play an important role. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria. Several cooking methods used to soften tough cuts have evolved into national specialties, including ""Sauerbraten"" (sour roast), involving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days. A long tradition of sausage-making exists in Germany; more than 1,500 different types of sausage () are made. Most ""Wurst"" is made with natural casings of pork, sheep or lamb intestines. Among the most popular and most common are ""Bratwurst"","
"German, a few centuries ago most people spoke Low German (German: ""Plattdeutsch"" or ""Niederdeutsch""), a dialect that is still kept alive within various communities and cultural events. Like most German regions, Mecklenburg and Vorpommern have their own traditional dishes, often including fish, beef and pork. Rostock has its own type of bratwurst called ""Rostocker Bratwurst"". A famous dish from Western Pomerania is Bismarck Herring. Rote Grütze is a popular dessert. The largest beer breweries are ""Mecklenburgische Brauerei Lübz"" (Lübzer Pils), ""Hanseatische Brauerei Rostock"", ""Darguner Brauerei"" and ""Störtebeker Braumanufaktur"" (Stralsund, multiple winner of the World Beer Cup). Besides, there are many"
"a street food and usually served with french fries or bread rolls (Brötchen). It is popular all over Germany but especially in the metropolitan areas of Berlin, Hamburg and the Ruhr Area. Considerable variation, both in the type of sausage used and the ingredients of the sauce, occurs between these areas. Common variations include the addition of paprika or chopped onions; halal food stands often prepare currywurst with beef sausage. Often currywurst is sold in food booths, sometimes using a special machine to slice it into pieces, and served on a paper plate with a little wooden or plastic fork,"
"mostly a Currywurst fork. It is also sold as a supermarket-shelf product to prepare at home, such as Meica CurryKing. The Deutsches Currywurst Museum estimates that 800 million currywursts are eaten every year in Germany, with 70 million in Berlin alone. The Volkswagen plant at Wolfsburg runs its own butchery producing about 7 million currywursts per year, serving many directly to Volkswagen employees. The currywurst is an icon of German popular culture. Former Chancellor Gerhard Schröder is a noted fan of currywurst. By tradition, every candidate for the mayor of Berlin is photographed at a currywurst stand. The song ""Currywurst"""
"Braadworst A braadworst () or verse worst is a large Dutch sausage, most often composed of pork for its meat to fat ratio, although beef or veal can be used too. The meat is spiced with pepper and nutmeg, but other spices and herbs such as cloves, sage, fennel seed, coriander seed, or juniper berries can be used in addition. Along with rookworst it is the most common sausage served along most varieties of stamppot but is eaten with other dishes as well and can be found throughout the Netherlands and Flanders. The name ""braadworst"" means ""roast sausage"" in Dutch,"