Bratwurst, Beer, and Beyond: A Taste Tour of Germany’s Must-Eat Dishes
Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - The Wurst is Yet to Come
Germany is a promised land for sausage lovers. From Bratwurst to Weisswurst, the variety of sausages and how to eat them could fill an encyclopedia set. While each region has its specialities, Bratwurst may be the most iconic and ubiquitous German sausage.
These short, plump, pan-fried pork sausages can be found everywhere from beer halls to Christmas markets to backyard barbecues. Their name derives from the Old High German “brat” meaning finely chopped meat. Traditional Bratwurst uses veal, pork or beef filled into an edible collagen casing. Regional recipes vary the spices, from marjoram in Thuringia’s Bratwurst to caraway in Bavaria’s Weisswurst.
No matter where you sample Bratwurst in Germany, it invariably arrives sizzling hot off the grill, the casing audibly popping from the heat. Locals will advise eating it with mustard rather than ketchup. Pairing it with a fresh pretzel or bun and cold beer makes for quintessential German street food.
While Bratwurst may be the everyman’s sausage, each region in Germany has its own speciality wurst. In Berlin, Currywurst is a cult favorite – pork sausage doused in ketchup mixed with curry powder. Weisswurst is a breakfast delicacy in Bavaria, made from veal and fresh parsley. Frankfurters in Frankfurt are made with smoked pork and are served with potato salad and mustard. The list goes on and on.
For the truly adventurous sausage seeker, a visit to the yearly German Bratwurst Festival in Holzhausen is a must. Here hundreds of sausage vendors set up stands to compete for the title of best Bratwurst in Germany. Visitors can sample Bratwursts smoked, steamed, baked and grilled in every way imaginable, expertly paired with beers and ciders.
Sausage hunters should also plan a visit to Metzgerei Nier in Berlin. This local butcher shop has been making sausages since 1926 using old family recipes. Their display case overflows with at least 100 kinds of German sausages. Locals line up out the door to take home sausage for dinner.
What else is in this post?
- Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - The Wurst is Yet to Come
- Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - Sausages as Far as the Eye Can See
- Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - From Schnitzel to Spätzle, the Classics Reign Supreme
- Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - Getting Your Fill of Hearty Fare
- Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - To Beer or Not to Beer? A Brew for Every Palate
- Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - Rieslings and Gewürztraminers Galore
- Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - Cakes that Take the Kuchen
- Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - Indulging Your Sweet Tooth, One Bite at a Time
Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - Sausages as Far as the Eye Can See
Germany is a promised land for sausage lovers. From Bratwurst to Weisswurst, the variety of sausages and how to eat them could fill an encyclopedia set. While each region has its specialities, Bratwurst may be the most iconic and ubiquitous German sausage. These short, plump, pan-fried pork sausages can be found everywhere from beer halls to Christmas markets to backyard barbecues. Their name derives from the Old High German “brat” meaning finely chopped meat. Traditional Bratwurst uses veal, pork or beef filled into an edible collagen casing. Regional recipes vary the spices, from marjoram in Thuringia’s Bratwurst to caraway in Bavaria’s Weisswurst. No matter where you sample Bratwurst in Germany, it invariably arrives sizzling hot off the grill, the casing audibly popping from the heat. Locals will advise eating it with mustard rather than ketchup. Pairing it with a fresh pretzel or bun and cold beer makes for quintessential German street food.
While Bratwurst may be the everyman’s sausage, each region in Germany has its own speciality wurst. In Berlin, Currywurst is a cult favorite – pork sausage doused in ketchup mixed with curry powder. Weisswurst is a breakfast delicacy in Bavaria, made from veal and fresh parsley. Frankfurters in Frankfurt are made with smoked pork and are served with potato salad and mustard. The list goes on and on. For the truly adventurous sausage seeker, a visit to the yearly German Bratwurst Festival in Holzhausen is a must. Here hundreds of sausage vendors set up stands to compete for the title of best Bratwurst in Germany. Visitors can sample Bratwursts smoked, steamed, baked and grilled in every way imaginable, expertly paired with beers and ciders.
Sausage hunters should also plan a visit to Metzgerei Nier in Berlin. This local butcher shop has been making sausages since 1926 using old family recipes. Their display case overflows with at least 100 kinds of German sausages. Locals line up out the door to take home sausage for dinner. The sheer variety of sausages across Germany reflects the diversity of its culture and cuisine. Each region stakes pride in its signature wurst, passed down through generations and continuously perfected. For locals, eating sausage is not just about satisfying hunger - it's an expression of identity. The care and craftsmanship that goes into making German sausages is evident in every bite.
Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - From Schnitzel to Spätzle, the Classics Reign Supreme
Though German cuisine boasts endless variety, a handful of stalwart classics reign supreme across the country. These dishes encapsulate the hearty, stick-to-your-ribs ethos underpinning much of German food. Of course, wiener schnitzel leads the pack as the most iconic German dish. This pounded, breaded and fried veal cutlet originated in Austria but became popularized across Germany. Locals debate the proper accompaniments, but schnitzel is usually served with potato salad, fries or roasted potatoes along with lemon wedges. For the classic experience, head to Zur Letzten Instanz in Berlin, Germany’s oldest restaurant dating back to 1621. Their tender schnitzel comes with a side of Berliner mustard and local beer.
Another beloved German specialty is spätzle, hearty egg noodles often paired with rich sauces or meats. Spätzle symbolizes the spirit of German home cooking. The handmade noodles come battered or rolled, fried or boiled. Traditional schwäbische spätzle hails from the Swabia region and features flakes of fresh parsley melted into buttery goodness. In the Black Forest, spätzle gets topped with roasted onions and creamy mushroom sauce. And no Sunday family lunch is complete without a heaping plate of spätzle, sausage and sauerkraut. For authentic schwäbische spätzle, head to Weinstube Forelle in Stuttgart and try the house specialty – spätzle with flavorful local fish.
From schnitzel to spaetzle and beyond, these German classics encapsulate culinary traditions passed down through generations. Though recipes vary by region, their ubiquity on menus pays homage to Germany’s cultural heritage. Travelers seeking the true taste of German cuisine would be remiss not to sample these staples.
Dishes like rouladen, sauerbraten and schweinshaxe also enjoy widespread popularity. Rouladen features thin slices of beef wrapped around bacon, onions and mustard. This flavorful dish originated as a thrifty way to make tougher cuts of meat more appetizing. Sauerkraut often accompanies rouladen, given its tartness perfectly balances the rich flavors.
Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - Getting Your Fill of Hearty Fare
Beyond sausages and schnitzel, Germany offers a plethora of hearty, rib-sticking fare bound to satisfy any hungry traveler. From roasted meats to doughy dumplings, the hearty cuisine here echoes the country’s agricultural roots and cool, rugged climate.
Of all roasted meats, schweinshaxe (roasted pork knuckle) reigns supreme. This Bavarian specialty features a crispy, juicy hunk of pork slow-roasted until fork-tender. The crackling skin offers an irresistible contrast to the succulent meat. Schweinshaxe arrives on a bed of sauerkraut or crusty bread to sop up the hearty gravy. For finger-licking schweinshaxe, head to Augustiner am Gendarmenmarkt in Berlin to try this porky delight with a side of spicy mustard.
Another beloved roasted meat is schweinebraten, essentially a German pot roast. Pork shoulder gets rubbed with spices and braised for hours until ultra-tender. Slices of schweinebraten deliver a one-two punch of crispy, caramelized exterior and moist, flavorful meat. At Die Schweinerei in Prenzlauer Berg, diners rave about the fork-tender schweinebraten served with tangy sauerkraut, creamy mashed potatoes and crisp roast potatoes.
Beyond the ubiquitous bratwurst, other types of wurst shine when plated with hearty sides like sauerkraut. Try nürnberger rostbratwurst, a Franconian specialty of marjoram-infused pork sausages grilled over an open beechwood fire. Paired with tangy sauerkraut and sweet German mustard, these plump Links deliver charred, smoky flavor in every bite. Or sample rindsrouladen, thin slices of corned pork belly rolled and roasted for ultimate crispiness. At Wirtshaus Sieben Schwanen in Munich, locals line up for the rindsrouladen platter with potato dumplings and horseradish cream.
Speaking of dumplings, fluffy potato dumplings known as kartoffelknödel or reiberdatschi also soak up hearty roasts and gravies wonderfully. Try käsespätzle, gooey egg noodles tossed in melted cheese and fried onions. Or sample schupfnudeln, stubby potato noodles fried in butter and dusted with parsley. Hearty stews like sauerbraten pair nicely with simple bread dumplings. The doughy goodness soaks up each drop of flavorful gravy.
Beyond the predictable pork and potatoes, don’t miss out on regional seafood along Germany’s coasts. On the Baltic coast, look for zanderfilet, a tender whitefish fried, grilled or smoked. The North Sea coast plates heilbutt, flaky halibut served with seasonal vegetables and herb butter. An island Rügen specialty, look for räucherhering (smoked herring) dished up with farm-fresh cream and apples.
Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - To Beer or Not to Beer? A Brew for Every Palate
Germany has a bloated reputation as a land of beer, steins and boisterous beer halls. While the stereotypes hold true, this is just the frothy head of Germany’s complex brewing culture. With over 1,500 breweries and 5,000 brands of beer, oenophiles can explore the dizzying diversity of German suds. From light lagers to dark bocks and tangy sours, you’ll discover a brew for every palate.
For many, a proper German beer tour starts with the iconic wheat beers. Brewed with malted wheat instead of barley, German hefeweizens deliver refreshing flavors of banana and clove. These unfiltered brews like Weihenstephaner Hefeweissbier offer an approachable introduction to German beers, with mild sweetness and low bitterness.
Further down the spectrum towards malty, caramel flavors are Märzen lagers like Spaten Oktoberfest. Amber in color with medium body, Märzens bring biscuity, toasty notes from kilning the malt at higher temperatures. Traditionally brewed in March, the name Märzen recalls when brewing was restricted in the summer months.
Bocks also highlight malty richness, amped up to dark fruit tones. Dunkels like Ayinger Altbairisch Dunkel offer roasted chocolate flavors. Meanwhile doppelbocks like Andechser Doppelbock Dunkel bring complex notes of caramel, nuts and dried fruit. First brewed by monks as “liquid bread” during times of fasting, bocks deliver plenty of flavor alongside higher alcohol content.
For those who prefer a crisp, dry finish, Pilsner provides palate-cleansing bitter hops to balance the sweet malt. This style defined German brewing innovation, first created in Plzen, Bohemia in 1842. Classic German pilsners like Bitburger Pils offer grassy, herbal hop aromas and snappy effervescence.
Not to be outdone, sour brews in Germany also inspire tastebud-puckering delight. The tartness comes not from fruit, but lactic acid created by bacteria during fermentation. Berliner Weisse gets its lip-smacking sourness from a Lactobacillus culture. Try Bayerischer Bahnhof Berliner Style Weisse to experience this fizzy, lemon-tinged brew.
Beyond tried and true recipes, Germany’s craft brewing scene continues to innovate. Keep an eye out for session sours, hoppy pale ales and even IPAs. Local craft breweries like BRLO in Berlin or Crew Republic in Munich offer the chance to sip small-batch experiments in new styles.
Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - Rieslings and Gewürztraminers Galore
Beyond beer, Germany offers a bounty of world-class wines perfectly primed to pair with the country’s hearty cuisine. Specifically, aromatic white grape varietals like Riesling and Gewürztraminer encapsulate the terroir of Germany’s wine regions. With their bright acidity and fruit-forward flavors, these wines cut through the richness of schnitzel, roast pork and wurst effortlessly.
Hailing from Germany’s cool climate wine regions, Rieslings encapsulate a delicate balance of sweetness and piercing acidity. The grape’s propensity to reflect terroir gives German Rieslings a distinct minerality layered with stone fruit and citrus. Sourced from vineyards along rivers like the Rhine and Mosel, German Rieslings ripen slowly, developing concentrated flavors. Look to German wine labels for clues on sweetness levels. Kabinett wines offer light sweetness with crisp acidity. Moving to Spätlese, fruit flavors become more honeyed and rich. And Ausleses bring intense tropical and stone fruit flavors balanced with zesty acidity.
Beyond predictable apple notes, seek out premium German Rieslings like Künstler Riesling Trocken for white flowers, wet slate and peach flavors. Or try Eva Clüsserath Riesling Trocken for a balanced dry Riesling with lip-smacking acidity. OutsideMainsteim makes an earthy, lime-kissed Riesling perfect to sip or pair with seafood. And Reichsgraf von Kesselstatt crafts luxurious Rieslings from some of Mosel’s oldest vines.
Like Riesling, Gewürztraminer also thrives in Germany’s northern wine regions. Its signature spice (gewürz) derives from compounds called terpenes. Lychee, rose and clove notes give Gewurztraminer exotic allure. These aromatic wines pair wonderfully with boldly-flavored fare. Match zingy Gewürztraminers with currywurst’s chili kick or schweinshaxe’s salty pork cracklings. Producers like Enderle & Moll craft Alsatian-influenced Gewürztraminers that balance juicy fruit with crisp minerality. Try Wittmann’s Gewürztraminer, an elegant expression fruit and spice. And 1573 Winery offers Gewürztraminer sourced from vines over a century old!
Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - Cakes that Take the Kuchen
Cakes play a starring role in Germany’s café culture, where locals linger for hours over coffee, conversation and confections. While American travelers may think first of Black Forest cake, German konditorei counters brim with lesser-known regional specialties. Digging in to these bespoke baked goods offers a delicious window into Germany’s regional diversity.
In Southern Germany, baking with yeast doughs results in delightful creations like schichttorte. This cake perfectly balances cake and pastry with its flaky, croissant-like layers sandwiching custard and fruit fillings. Bremen’s specialty baumkuchen translates to “tree cake” for its rings of light, airy dough reminiscent of tree rings. During Christmas markets, keep an eye out for stollen, the iconic German yeasted fruitcake loaded with candied peel, nuts and spices.
Yet the real stars shine in the repertoire of torten – cake creations showcasing ground nuts, chocolate, cream and fruit. Black Forest cake may claim international fame, but try kalter hund (cold dog) for a light, unique spin on the chocolate-cherry combo. Named for its chunky, cookie-like layers, this refrigerated cake delivers rich cocoa laced with kirsch. Meanwhile, postcards from Hamburg bear images of franzbrötchen – a sugary cinnamon roll meets almond cake.
The richness of cream and nuts marries decadently with fruit in konigsberger klopse. These soft, doughy domes get dunked in lemon sauce and scattered with raisins and diced almonds. Or try the elegant yet humble streuselkuchen, crammed with apples or other seasonal fruit and blanketed in crumbly cinnamon-sugar streusel. Stop in a Konditorei for standout baked goods from their in-house pastry chef. For instance, Café Buchwald crafts over 100 varieties of torten alongside French patisserie. Their sacher torte layers apricot jam between thin sheets of chocolate glaze, while other creamy confections spotlight seasonal fruit.
Bratwurst, Beer, and Beyond: A Taste Tour of Germany's Must-Eat Dishes - Indulging Your Sweet Tooth, One Bite at a Time
Indulging one's sweet tooth is practically a national pastime in Germany. Locals live by the motto "Leben ohne Kuchen ist möglich, aber sinnlos" - life without cake is possible but meaningless. This profound appreciation of all things sweet permeates everyday life and culture. From cozy neighborhood konditoreien to mile-high Schwarzwälder Kirsch torten, Germany offers endless ways to appease a sugar craving.
While some may dismiss Germany's confectionery habits as excessive, locals counter that sweets form an integral part of their heritage. Centuries-old recipes continue to be passed down through generations. The ritual of Kaffee und Kuchen (coffee and cake) fosters community and Gemütlichkeit. And holidays and celebrations invariably involve some variety of sweet treat.
According to Janina, a Berliner, "Pastries like stollen and baumkuchen give meaning to our holiday traditions - they transport me back to childhood." She fondly recalls visiting her Oma's (grandmother's) house as a little girl and helping roll out stollen dough sprinkled with nuts and dried fruits. The memories of family togetherness these cakes represent are as precious as the cakes themselves.
Indeed for many Germans, particular sweets hold sentimental significance. Thomas from Düsseldorf reflects, "Whenever I bite into franzbrötchen, that sweet cinnamon roll with sugary crust, it reminds me of my youth in Hamburg." The taste conjures carefree weekends spent at cafés with friends.
Even everyday sweets offer comfort and emotional nourishment. Petra, a Munich native, muses "Biting into a perfect streuselkuchen - that crumbly cake with juicy apples - instantly improves any bad day." The childhood favorite never fails to lift her spirits.
While globalization threatens local traditions, sweets offer a tangible connection to the past. Susan, visiting from Hamburg, observes that at her favorite konditorei, "the cakes look and taste the same as when I was a little girl - I'm so grateful places like this still exist." No trendy cronut could replace these timeless torten recipes in Germans' hearts and memories.