German and Austrian Cuisine in Delicious Recipes

German and Austrian cuisine share many common features, but also differ in some aspects. Key ingredients in these cuisines are meat, potatoes, cabbage, bread, and beer.

Meat, especially pork and veal, is commonly used in German and Austrian cuisine. The most famous meat dishes include pork chops, pork neck, Wiener Schnitzel, and sausages like bratwurst and frankfurter.

Potatoes are a staple ingredient in German and Austrian cuisine. They are used to make potato dumplings, mashed potatoes, and also as a side dish for various meat dishes.

Bread is a very important element in German and Austrian cuisine. There are many types of bread, including dark rye bread, light wheat bread, and sweet rolls. Bread is usually served as an accompaniment to various meat dishes or as a base for sandwiches.

Beer is a very important element of German and Austrian culture. German beer is known worldwide and considered one of the best in the world. In Germany and Austria, beer is often served with meals and also drunk in the company of friends.

In Austrian cuisine, special attention is paid to the traditional dish schnitzel, which is a breaded and fried veal or poultry cutlet, served with lemon. Another popular dish is apple tart, known as strudel.

Also very popular are Sacher chocolate cake and Kaiserschmarrn (Emperor’s omelette) served in its characteristic torn form – most often with vanilla sauce or apples.

In summary, German and Austrian cuisine offer many delicious and traditional dishes that are closely linked to the culture of these countries. Many of these dishes are very heavy and filling, but at the same time very tasty and worth trying during a visit to Germany or Austria.
See my recipes inspired by German and Austrian cuisine