The foods of Germany Regional Specialties
Each region in Germany has its own specialties and variations. The southern region of Germany share many specialties that reach over to Austria and Switzerland. In the southwest, cooking is greatly influenced by French cooking. Cooking in the eastern region has more of an Eastern European flavor. There are also foods that are shared by all regions, but prepared differently.
Germans love rich, hearty cuisine, though each area of Germany has its own definition of what a traditional meal looks like. Pork is the most consumed meat, according to the German Food Guide. Schweinshaxe (braised pork hock) and Saumagen (pork stomach) are a couple of traditional pork dishes. Bratwurst, a form of sausage, is closely associated with German food. Cabbage, beets, and turnips are commonly incorporated into meals, as they are native to the region, and potatoes and sauerkraut are also stars of German cuisine. Almost everything begins with bread in Germany, but there are a lot of wonderful things to put on it. Sausage is definitely well associated with Germany and for good reason. Each region, and even each city, will have a particular type of Wurst that is “theirs” though the regional variations can be found all over.