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| Study Abroad in Germany | Eating in Germany
When one thinks
of Germany , the dish that springs to mind is sausages washed
down with hearty proportions of beer. And it is no wonder,
as there are over 1,500 types of sausages, such as the Frankfurters
(milder), Nüremberg (which are served barbequed) and Bavaria
sausages (white).
But
German cuisine offers many other possibilities such as smoked
fish, sauerkraut, cheeses of the Mainz region, pies (especially
strudel, the famous apple pie) and the varied recipes of
the Saarland region which combine German cooking with original
French dishes.
German
food is characterized by its richness and high caloric content.
Some unavoidable dishes include smoked pork chops, cabbage
leaves stuffed with minced meat and small filets of minced
meat called Frikadellen.
In any
case, gastronomic tastes differ according to the region.
In Berlin, you will typically run into eels, sturgeon, wild
boar knuckle, cooked pig's feet and the unforgettable different
potato salads and meat balls.
On the
other hand, in Frankfurt a variety of different sausages
are eaten, as well as smoked pork with sauerkraut, cheese
with raw onions dressed with oil and vinegar and the famous
cakes Frankfurter kranz and Bethmämchen.
