Wurst (wo-r-st) – German or Austrian Sausages
This country loves their sausages as much as they love their beer. There are more than 1500 different types of wursts in Germany. Bratwurst - a finely chopped meat sausage mostly made with pork is the ultimate favourite along with curry wurst where a saucy curry spiced ketchup is poured over the sausages. The Germans just need a reason to eat some good old wurst and with a side of sauerkraut, potato salad and crusty rye bread its food nirvana time for them!

Sauerkraut (sour – kra- ut) – Fermented shredded cabbage
Layer it into a big sandwich or serve it along with your favourite meat dish or even just with roast potatoes, sauerkraut will never fail to impress. This fermented cabbage classic has very few added condiments but is yet full of flavour. With plenty of probiotics in it because of the fermentation, beside the great taste you also bag in a couple of nutrients.

Schnitzel (sh-nit-zel) – Thin boneless fried meat cutlet
Schnitzel is one of the more popular German dishes outside of the country. A thin meat cutlet that is crumbed, coated and fried till it is perfectly crisp outside and moist and juicy inside. Often served with a wiener which is a type of sausage - this classic combo makes an appearance from high end restaurants to street corners all through Germany.

Bratkartoffeln (brat- kar – toh- fin) – German pan fried potatoes with onions and bacon
When you hear potatoes and bacon in the same sentence you already know this is going to be a good one. Bacon, onion and boiled potatoes pan fried till the bacon is crisp, the onion slightly caramelized and the potatoes are soft and mushy. Besides being a hearty side to your favourite German meals bratkartoffeln doubles up as a quick snack and a fabulous party starter too.

Sauerbraten (sour- brat-en) – Pickled meat or sour roast
Considered to be one of the national dishes of Germany, Sauerbraten is meat (chicken, veal, pork, beef and traditionally horse meat!) marinated in plenty of vinegar, red wine and spices. Then it is fried or roasted till the meat is pull apart tender and melt in the mouth. Often served with sauerkraut and potato Dumplings (Knödel ) sauerbraten has several regional variations.

Brezet (bret-zel) – Pretzel
Over the years this German bread has amassed plenty of fans globally. Shaped into a twisty knot, sprinkled with kosher salt an baked to golden brown perfection, pretzels as they are known outside of Germany are staple here and can be found in the very popular German bakerys and modest homes alike.

Späetzle (sh-pa-tzl-e) – Wheat flour and egg based German Pasta
The shape of homemade spatzle can vary from short thin noodles to little gnoochi shaped chunks, but the taste is always spot on. The uneven surface of the pasta is great to absorb the flavour of any sauce that is poured over it. Pan fry it along with some bacon and onions for a quick indulgence for your taste buds. Besides spatzle bread, potato and semolina dumplings from Germany are worthy of praise.

Schwarzwaelder kirschtorte (sh-warz-wäl-der kirsch-tor-te) – Black Forest Cake
When in Germany you can’t be too far away from the deliciousness that is a black forest cake. Schwarzwalder Kirschwasser is a specialty cherry liqueur that is added to the beautiful layers of dark chocolate sponge, whipped cream, cherries and chocolate shavings that make this cake. Contrary to belief the cake is not named black forest after the black forest region in Germany but Schwarzwaelder kirschtorte after the specialty liquor used to make it.

Apfelstrudel (ap-fel-strudel)– Apple strudel
Apples are a perennial favourite in Germany and it’s no surprise that this delicious apple strudel is their perennial favourite dessert too. Thin stretchy pastry dough with a filling of apples, raisins, cinnamon and roasted breadcrumbs rolled up into a log and baked. Cut into slices and sprinkled with powdered sugar and served.  One taste of this and you can be sure that karma is on your side.

Gugelhupf or Kugelhopf (geog –el – hupf ) – Bundt cake or Bread
A yeast or sponge cake full of flavour from plump raisins, roasted almonds and citrus peels served warm with a generous sprinkling of sugar. Quite a popular feature in any German bakery, the special bundt cake type shape gives it extra oomph and makes it a perfect addition to a fancy afternoon tea. 

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