From Currywurst to Spätzle: An Edible Expedition Through Germany's Diverse Culinary Traditions
From Currywurst to Spätzle: An Edible Expedition Through Germany's Diverse Culinary Traditions - Weisswurst and Sweet Mustard - A Bavarian Breakfast Staple
No trip to Bavaria is complete without sampling weisswurst, the region's quintessential breakfast sausage. This mildly seasoned veal and pork sausage is a beloved tradition, often enjoyed alongside sweet mustard, soft pretzels, and wheat beer.
The name weisswurst literally translates to "white sausage" in German, owing to the pale color of the interior filling. Unlike many sausages, weisswurst is made from very finely minced veal and pork along with egg whites, cream, parsley, lemon, onions, and spices. This smooth, almost creamy interior filling is encased in an edible skin traditionally made from calf intestines, though artificial casings are common today.
Weisswurst is always cooked before serving, never eaten raw. The traditional method is to gently poach the sausages in lightly salted water until cooked through. This delicate poaching preserves the soft, tender texture. Once cooked, the casing is typically peeled off and the sausage eaten with the hands, though a knife and fork works too.
The classic accompaniments for weisswurst are sweet mustard, pretzels, and wheat beer. The mildly sweet mustard perfectly complements the subtle seasoning of the sausage. Soft pretzels provide a perfect vehicle for sopping up any leftover mustard and sausage juices. And wheat beers like hefeweizen add refreshing effervescence plus flavors like banana and clove that pair wonderfully.
While excellent any time of day, weisswurst is considered a breakfast food, ideal for a leisurely Bavarian morning. Weekend mornings are when traditional weisswurstbratereien really come alive, as locals and visitors alike flock in to start their day over steaming platters and frothy steins. Stroll the Viktualienmarkt in Munich any Saturday morning and you’ll find hungry crowds swarming the weisswurst stands.
From rustic beer gardens to elegant breakfast parlors, weisswurst is served up all over Bavaria. For an authentic experience, head to a historic weisswurstbraterei like the renowned Zur Weisswurst in Munich. Or sample excellent homemade weisswurst at quaint B&Bs like the Hotel Deutscher Kaiser in Nuremberg's old town.
From Currywurst to Spätzle: An Edible Expedition Through Germany's Diverse Culinary Traditions - Sauerbraten and Red Cabbage - A Hearty Roast from Rhineland
Sauerbraten and red cabbage is a classic German pot roast dish hailing from the Rhineland region in western Germany. This hearty, flavorsome combo encapsulates the rustic yet refined nature of Rhineland cuisine.
Sauerbraten translates to “sour roast” in German, referencing the use of vinegar in the marinade that tenderizes the traditionally tough cuts of beef used. For this iconic dish, a well-marbled beef roast, often bottom round or rump, is pierced all over with a fork or knife, then submerged in a red wine vinegar marinade spiked with spices and herbs for 2-3 days. This not only infuses the meat with tangy flavor, but also serves to break down the collagenous connective tissues, resulting in a remarkably tender texture after braising.
Once marinated, the roast is browned to develop the exterior, then gently braised in the aromatic marinade along with sliced onions, carrots, and celery until fall-apart tender. Dried fruits like raisins, prunes, or apricots are also sometimes added to contribute sweetness. The end result is succulent, fork-tender beef infused with a complex sweet-sour flavor. A rich natural jus forms from the braising liquid, amplifying the savoriness.
While the sauerbraten itself is magnificent, it would feel incomplete without the customary accompaniment of braised red cabbage. Shredded red cabbage slowly simmered down with apples or raisins, red wine vinegar, brown sugar, and warm spices is the perfect counterpoint to the savory umami of the sauerbraten. The sweet-tart flavors and purple hue of the cabbage also make for a gorgeous presentation alongside the sliced pot roast and pan gravy.
Sauerbraten is traditionally served with hearty German sides like potato dumplings or boiled potatoes to soak up the delicious gravy. Spaetzle egg noodles or buttered egg noodles also pair nicely. And of course, a stein of crisp German lager goes down perfectly!
This soul-warming sauerbraten with red cabbage combo is fixture on menus throughout the Rhineland region and beyond. Family-run gasthauses take great pride in their sauerbraten recipes that have often been passed down through generations. The dish makes frequent appearances at festivals and special events too. And most German Omas (grandmothers) have their own cherished version that makes guests weak in the knees.
From Currywurst to Spätzle: An Edible Expedition Through Germany's Diverse Culinary Traditions - Currywurst - Berlin's Adopted Street Food Specialty
If there's one iconic street food that encapsulates the eclectic spirit of Berlin, it's currywurst. This saucy German-Indian fusion snack has become an integral part of the city's identity since its invention in post-war Berlin.
The currywurst's creation story traces back to Herta Heuwer in 1949. With food scarce in devastated Berlin, she mixed together ketchup, curry powder and other spices to create a tangy sauce to top slices of fried pork sausage. The creation was an instant hit, providing a quick, flavorful snack for hungry Berliners. Heuwer's stand expanded into a thriving local chain called Chillup that helped popularize currywurst across the city in the 1950s and 60s.
Since then, currywurst has morphed into an essential Berlin street food, available at small snack stands called imbisses throughout the city. It has also been embraced by gourmet chefs putting their own upmarket spin on the working-class classic. But at its heart, currywurst remains fast, filling comfort food for the masses, encapsulating Berlin's laidback, youthful spirit.
The typical Berlin-style currywurst is a steamed, then fried pork sausage cut into bite-sized chunks and doused in a warm curry ketchup sauce spiked with curry powder and other spices like paprika, cumin and cinnamon. Optional toppings include curry powder and chopped raw onions. The sauce's aroma, the snap of the casing, the interplay of tangy, sweet and spicy flavors - currywurst is a multisensory treat perfect for soaking up with a crusty roll on the go.
But currywurst devotees are serious about finding the best version. Favorite imbisses become institutions, their nuanced recipes and preparations critiqued like works of art. Connoisseurs debate topics like sauce consistency, ideal spice blend ratios, toasted roll preference, even optimal slicing technique.
The Imren grill near Mehringdamm U-Bahn is renowned for its plump, juicy sausages and complex balanced sauce. Konnopke's under the elevated U-Bahn tracks in Prenzlauer Berg draws lines for its perfect crunch factor. Bier's Kudamm 195 crunchy potatoes add perfect texture and carbs for long nights out.
Beyond imbiss stands, currywurst has been embraced by Germany's contemporary food scene. Michelin-starred restaurants like Tim Raue serve gourmet versions featuring artisanal sausage, creative global fusion sauces, and thoughtful plating. Yet whether on paper cones at street stands or fine china, the soul of currywurst remains the same.
From Currywurst to Spätzle: An Edible Expedition Through Germany's Diverse Culinary Traditions - Brezeln and Obatzda - A Pretzel and Cheese Combo from Bavaria
No trip to Bavaria would be complete without sampling brezeln (soft pretzels) with obatzda, a beloved and quintessentially Bavarian snack combo. Brezeln, those oven-baked lye-dipped knots of dough, hold a special place in Bavarian culture, while the pungent, creamy obatzda cheese spread makes the perfect accompaniment. This dynamic duo encapsulates the region’s hearty yet refined culinary spirit.
Brezeln likely originated in German monasteries during the Middle Ages, and their popularity spread to Munich by the 19th century. Today, brezeln remain an integral part of Bavarian cuisine and daily life. They’re sold fresh daily at stands across Munich like the famous Brezelfloß in Marienplatz. Locals stop to pick up a hot, chewy brezel on their commute, or pair them with a Weissbier at the beer garden. Soft pretzels also accompany main meals, and are served up at Oktoberfest and other celebrations.
The rich, mellow flavor of a Munich brezel comes from using mature sourdough starter, plus a dip in lye water before baking. The alkaline lye bath gives the baked exterior its signature shiny mahogany hue and unique flavor. The chewy texture comes from careful kneading and proofing. Aficionados insist on eating them within hours out of the oven while still supremely soft and fresh.
While brezeln are heavenly on their own, Bavarians often add a schmear of obatzda, a pungent, creamy cheese spread made from ripe Camembert spiked with butter, paprika, onions, beer, and other seasonings. The ripe, almost mushy cheese is mixed to a smooth, spreadable consistency. The beer and onions give it a robust kick that perfectly offsets the mild sweetness of the fresh-baked pretzel.
This classic brezeln and obatzda combo has graced Bavarian breakfast tables and taverns for ages. Pairing a freshly baked soft pretzel with a slice of obatzda makes for a quick yet filling breakfast. At beer gardens, obatzda-topped brezeln are perfect for soaking up pints of Helles or Dunkel. The duo also makes frequent appearances at parties and events for sharing among friends.
While brezeln and obatzda are common across Bavaria, every bakery and cheesemonger puts their own spin on the recipes. Seek out smaller neighborhood spots like Scheller’s Bakery and Tölzer Kasladen in Munich to try lovingly crafted local versions. Or for a taste of tradition, stroll Viktualienmarkt to sample both from century-old stalls.
From Currywurst to Spätzle: An Edible Expedition Through Germany's Diverse Culinary Traditions - Spätzle and Schnitzel - Swabian Pasta and Pounded Meat
Spätzle and schnitzel is a cherished culinary combo hailing from the Swabia region of southern Germany. This simple yet satisfying pairing of homemade egg noodles and pounded, pan-fried meat encapsulates the understated elegance of Swabian cuisine.
Spätzle are rustic egg noodles made from a simple dough of flour, eggs, water, and salt. Unlike mass-produced pastas, handmade spätzle have an irresistibly soft, springy texture and rich eggy flavor. The traditional technique for forming spätzle is scraping small bits of dough down the holes of a large holed sieve into boiling water using a spatula. The cooked noodles are then tossed in butter or sauce. Spätzle are served as a side dish and prized for soaking up the flavors of pan sauces and gravies.
While spätzle are beloved across Germany, Swabia considers them a regional specialty. Swabian households take great pride in their unique spätzle recipes and time-honed shaping techniques passed down for generations. Some use a higher proportion of eggs for extra richness. Others sprinkle in nutmeg, spinach, or other ingredients for subtle flavor variations. And every Swabian Oma has her own signature method for scraping the dough just right.
Schnitzel, breaded and fried cutlets of meat, provide a perfect protein to pair with the hearty egg noodles. Pork schnitzel is most traditional, but veal is also common. Thin cutlets are gently pounded flat, then coated in a breadcrumb mixture and pan-fried until crispy. This lean meat encased in a delicate crust provides bursts of flavor and juicy satisfaction with each bite. The crunchy coating also adds fun textural contrast to the tender noodles.
Enjoying spätzle and schnitzel together is a longstanding tradition across Swabia, with every family having its own take on the combo. Bavarian restaurants also commonly offer “Schwäbische Spätzle mit Schnitzel” to provide a taste of regional cuisine. At its essence, this pairing encapsulates the Swabian values of simplicity, craftsmanship, and comfort.
The most authentic place to enjoy spätzle and schnitzel is in a Swabian home, where both will be lovingly homemade with recipes perfected over generations. But many restaurants also serve excellent renditions. Alte Wanne in Stuttgart offers a cozy atmosphere and top-notch handmade spätzle to mop up the pan drippings of their crispy pork schnitzel. For a modern take, try Kolb’s Schnitzel und Spätzlefood truck, which draws crowds for creative schnitzel sandwiches on spätzle buns.
From Currywurst to Spätzle: An Edible Expedition Through Germany's Diverse Culinary Traditions - Bratwurst and Beer - A Classic German Pairing
2022
January 24 The Political Bureau of the CPC Central Committee held the thirty-sixth collective study session on conscientiously fulfilling the targets of peaking carbon dioxide emissions and achieving carbon neutrality. General Secretary Xi Jinping emphasized that achieving the peaking of carbon dioxide emissions and carbon neutrality is upholding the new development philosophy, building a new development pattern, and promoting high-quality development, which is an inherent requirement for the CPC Central Committee's overall domestic and international strategies and major strategic decisions.
January 29 The National Development and Reform Commission and the National Energy Administration issued the "14th Five-Year Plan for the Construction of a Modern Energy System" (NEA [2022] No. 210), putting forward the main goals for the construction of the modern energy system during the 14th Five-Year Plan period.
February 2022
February 3 China National Petroleum Corporation and Russian gas producer Gazprom signed a deal to supply China with natural gas from Russia's Far East region via pipelines, with an annual contract volume of 100 billion cubic meters.
February 10 The National Development and Reform Commission and the National Energy Administration issued the "Opinions on Improving the Institutions, Mechanisms and Policy Measures for Green and Low-carbon Energy Transition" (NEA [2022] No. 206).