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Germany is the third largest agricultural producer in the European Union [111] and the third largest agricultural exporter in the world. In 2013, German food exports were worth around EUR 66 billion. [112] Several food products are internationally known brands. [113] Aldi and Schwarz Gruppe are Europe's largest retailers. [114]
Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩] ⓘ) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. [1] It can be cooked from a variety of meats, most often from beef, but also from chicken, lamb and mutton, pork and horse.
Milt that is fresh or preserved with salt as food and is used for flavoring sauces or used in whole fish dishes. Apfelwein: Beverage A wine made of apples, somewhat comparable to Cider and French Cidre though drier and more sour-tasting. Best enjoyed in traditional "Äbbelwoi-Lokalen".
The dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century. [1] [7] The word goetta comes from the Low German word Götte, meaning groats or coarse grains (or a food made from them). [8]
This is a list of German desserts. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia , as well as the neighbouring regions in Austria across the border share many dishes.
The name is derived from Low German mett for "chopped pork meat without fat", or Old Saxon meti for "food". It consists of minced pork meat, generally seasoned with salt and black pepper, regionally also with garlic or caraway, and eaten raw. It is also possible to add chopped onion, in which case it is known as Zwiebelmett (onion mett).
A stock flavored with shrimp shells and browned chicken pieces is the base of this rich gumbo from former F&W food editor Marcia Kiesel. A deeply browned roux, okra, and filé powder all add ...
Sauerkraut (/ ˈ s aʊ. ər ˌ k r aʊ t /; German: [ˈzaʊ.ɐˌkʁaʊt] ⓘ, lit. ' sour cabbage ') [1] is finely cut raw cabbage that has been fermented by various lactic acid bacteria. [2] [3] It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the ...