Editing German cuisine (section)

==Hot dishes==

=== Meat ===

[[File:German Bratwürste.jpg|thumb|A variety of German [[Bratwürste]]]]
[[File:Curryking-4612.jpg|thumb|[[Currywurst]]]]

The average annual meat consumption is {{cvt|59.7|kg|lb}} per person. The most common varieties are pork, poultry, and beef. Other varieties of meat are widely available, but are considered to be insignificant.

Meat is usually [[Braising|braised]]; fried dishes also exist, but these recipes usually originate from [[French cuisine|France]] and [[Austrian cuisine|Austria]]. Several cooking methods used to soften tough cuts have evolved into national specialties, including ''[[Sauerbraten]]'' (sour roast), involving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days.

A long tradition of sausage-making exists in Germany; more than 1,500 different types of sausage ({{langx|de|Wurst}}) are made.<ref>{{cite book | title=New Home Economics | issue=v. 34 | year=1988 | url=https://books.google.com/books?id=uLxOAAAAYAAJ | access-date=30 November 2017 | page=4}}</ref><ref name="Walker 2014 p. 64">{{cite book | last=Walker | first=I. | title=Germany | publisher=Mason Crest | series=Major European Union Nations | year=2014 | isbn=978-1-4222-9267-9 | url=https://books.google.com/books?id=4GjTBAAAQBAJ&pg=PT64 | access-date=30 November 2017 | page=64}}</ref><ref>[https://archive.today/20080307163116/http://www.foodfromgermany.org/consumer/facts/guidetosausages.cfm Guide to German Sausages & Meat Products]</ref><ref name="Hayes Laudan 2009 p. 471"/> Most ''Wurst'' is made with natural [[sausage casing|casings]] of pork, sheep or lamb intestines. Among the most popular and most common are ''[[Bratwurst]]'', usually made of ground pork and spices, the ''Wiener'' (Viennese), which may be pork or beef and is smoked and fully cooked in a water bath, and ''Blutwurst'' ([[blood sausage]]) or ''Schwarzwurst'' (black sausage) made from blood (often of pigs or geese). Thousands of types of cold cuts also are available which are also called "Wurst" in German. There are many regional specialties, such as the ''[[Weisswurst|Münchner Weißwurst]]'' (Munich white sausage) popular in [[Bavaria]] or the ''[[Currywurst]]'' (depending on region, either a steamed pork sausage or a version of the ''Bratwurst'', sliced and spiced with curry ketchup) popular in the metropolitan areas of [[Berlin]], [[Hamburg]] and the [[Ruhr Area]]. Strict regulations governing what may and may not be put into them have been in force in Germany since the 13th century. In the market ordinance of Landshut in 1236, it was set down that only top-quality meat could be made into sausages. Different types of sausages include also: [[Bierschinken]], [[Bockwurst]], [[Frankfurter Würstchen]], [[Jagdwurst]], [[Knackwurst]], [[Liverwurst]], [[Mettwurst]], [[Nürnberger Bratwürste]], [[Nürnberger Rostbratwurst]], [[Regensburger Wurst]], [[Saumagen]], [[Teewurst]], [[Thuringian sausage]], [[Weisswurst]], [[Westfälische Rinderwurst]] and [[Wollwurst]].<ref>["Wurst" is best: German cold cuts. (2008, 05). German Review]</ref>

===Fish===
[[File:Fischbrötchen.JPG|thumb|right|A variety of [[Fischbrötchen]], including with [[Rollmops]]]]
Of saltwater fish, whitefish such as [[Alaska pollock]], [[Atlantic herring]], [[Atlantic cod]] and [[saithe]] are the most common.<ref>{{cite book | title=OECD Review of Fisheries: Policies and Summary Statistics 2013 | publisher=OECD Publishing | year=2013 | isbn=978-92-64-20344-0 | url=https://books.google.com/books?id=d5RsAgAAQBAJ&pg=PA195 | access-date=30 November 2017 | page=195}}</ref><ref>{{cite web | title=The German Fish Market | publisher=Bundesverband der Deutschen Fischindustrie und des Fischgrosshandelsg | year=2018 | url=https://groundfishforum.com/gf-2019/the-german-fish-marketdr-matthias-keller/ | access-date=13 November 2023}}</ref> Popular freshwater fish on the German menu are [[trout]], [[pike (fish)|pike]], [[carp]], and [[European perch]] also are listed frequently.<ref>[http://www.fischinfo.de/index.php/markt/datenfakten Fish information centre fact sheet (German)]</ref> These fish are often served grilled, fried as "Backfisch" or "Fischfrikadelle", or in a soup. Seafood traditionally was restricted to the northern coastal areas, except for [[pickled herring]], which was often served in a [[Fischbrötchen]], as ''[[Rollmops]]'' (a pickled herring [[Fillet (cut)|fillet]] rolled into a cylindrical shape around a piece of pickled gherkin or onion), or ''[[Brathering]]'' (fried, [[Marination|marinated]] [[Herring (food)|herring]]).

Today, many sea fish, such as fresh herring, [[tuna]], [[Mackerel (food)|mackerel]], [[Salmon (food)|salmon]] and [[Sardine (food)|sardines]], are well established throughout the country.<ref>{{cite book | title=GLOBEFISH Research Programme | publisher=Food and Agriculture Organization of the United Nations, Fishery Industries Division | issue=v. 1–3 | year=1989 | url=https://books.google.com/books?id=LUkcAQAAIAAJ | language=de | access-date=30 November 2017 | page=4}}</ref><ref name="MacVeigh 2008 p. 166">{{cite book | last=MacVeigh | first=J. | title=International Cuisine | publisher=Cengage Learning | year=2008 | isbn=978-1-111-79970-0 | url=https://books.google.com/books?id=6VwGAAAAQBAJ&pg=PA166 | access-date=30 November 2017 | page=166}}</ref> Prior to the industrial revolution and the ensuing pollution of the rivers, salmon were common in the rivers [[Rhine]], [[Elbe]], and [[Oder]] and only slowly started to return along with a growing consciousness for environmental questions and resulting measures, such as state-of-the-art sewage plant and reduction of agricultural runoff.

[[Fish fingers]], known as Fischstäbchen (lit.: "fish sticklets"),<ref name="McNeill 2014 p. 19">{{cite book | last=McNeill | first=D. | title=New Europe: Imagined Spaces | publisher=Taylor & Francis | year=2014 | isbn=978-1-4441-1900-8 | url=https://books.google.com/books?id=1MaOAwAAQBAJ&pg=PA19 | access-date=30 November 2017 | page=19}}</ref> are a popular [[Food processing|processed food]] made using [[Whitefish (fisheries term)|whitefish]] such as [[cod]], [[haddock]] or [[pollock]], which has been [[batter (cooking)|battered]] or [[breaded]].

===Vegetables===
Vegetables are often used in [[stew]]s or vegetable soups, but are also served as [[side dish]]es. Carrots,<ref>{{cite book | last=Köhler | first=H. | title=Seeds in the Federal Republic of Germany | publisher=Land und Hauswirtschaftlichen Auswertungs und Informationsdienst e V (AID) | year=1962 | url=https://books.google.com/books?id=elhCAAAAYAAJ | access-date=30 November 2017 | page=61}}</ref> cauliflower,<ref>{{cite book | last1=Kittler | first1=P.G. | last2=Sucher | first2=K.P. | last3=Nelms | first3=M. | title=Food and Culture | publisher=Cengage Learning | year=2011 | isbn=978-0-538-73497-4 | url=https://books.google.com/books?id=R06H7WabJuMC&pg=PA173 | access-date=30 November 2017 | page=173}}</ref><ref name="OECD 1968">{{cite book | title=Production, Consumption and Foreign Trade of Fruit and Vegetables in OECD Member Countries: Present Situation and 1970 Prospects. Pears | publisher=Organisation for Economic Co-operation and Development | series=Production, Consumption and Foreign Trade of Fruit and Vegetables in OECD Member Countries; Present Situation and 1970 Prospects | year=1968 | url=https://books.google.com/books?id=HikEAAAAMAAJ | access-date=30 November 2017 | page=41}}</ref> turnips,<ref name="Hassani 2004 p. 107">{{cite book | last=Hassani | first=N. | title=Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes | publisher=Hippocrene Books | series=Hippocrene cookbook library | year=2004 | isbn=978-0-7818-1057-9 | url=https://books.google.com/books?id=93hWz3yOoj0C&pg=PA107 | access-date=30 November 2017 | page=107}}</ref> spinach,<ref name="Heberle 1996 p. 77">{{cite book | last=Heberle | first=M.O. | title=German Cooking | publisher=HPBooks | year=1996 | isbn=978-1-55788-251-6 | url=https://books.google.com/books?id=yiF0voEEaF8C&pg=PA77 | access-date=30 November 2017 | page=77}}</ref> peas,<ref>{{cite book | title=Quick Frozen Foods | publisher=E.W.Williams Publications | issue=v. 31 | year=1968 | url=https://books.google.com/books?id=3XHVAAAAMAAJ | language=eu | access-date=30 November 2017 | page=48}}</ref> beans, broccoli and many types of cabbage are very common.<ref name="OECD 1968"/><ref name="Bach 2016 p. 39">{{cite book | last=Bach | first=V. | title=The Kitchen, Food, and Cooking in Reformation Germany | publisher=Rowman & Littlefield Publishers | series=Historic Kitchens | year=2016 | isbn=978-1-4422-5128-1 | url=https://books.google.com/books?id=XrewDQAAQBAJ&pg=PA39 | access-date=30 November 2017 | page=39}}</ref> Fried onions are a common addition to many meat dishes throughout the country. Circa 1900, carrots were sometimes roasted in water, with the broth used in place of coffee.<ref name="Champlin 1901 p. 150">{{cite book | last=Champlin | first=J.D. | title=The Young Folks' Cyclopaedia of Common Things | publisher=H. Holt | year=1901 | url=https://books.google.com/books?id=ehtLAQAAMAAJ&pg=PA150 | access-date=30 November 2017 | page=150}}</ref>

[[Asparagus]] is a popular seasonal side or main dish with a yearly per-capita consumption of {{cvt|1.5|kg|lb}}.<ref>{{cite web | url=https://de.statista.com/statistik/daten/studie/290815/umfrage/pro-kopf-konsum-von-spargel-in-deutschland/ | title=Pro-Kopf-Konsum von Spargel in Deutschland in den Jahren 2005/06 bis 2015/16 (in Kilogramm) | publisher=Statista.com | access-date=24 May 2018}}</ref> The white variety is especially popular in Germany and more common than green asparagus.<ref name="Jacob Ashkenazi 2014 p. 498">{{cite book | last1=Jacob | first1=J. | last2=Ashkenazi | first2=M. | title=The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition &#91;4 Volumes&#93;: The Greatest Recipes from Around the Globe | publisher=ABC-CLIO | year=2014 | isbn=978-1-61069-469-8 | url=https://books.google.com/books?id=GmqEAwAAQBAJ&pg=PA498 | access-date=30 November 2017 | page=498}}</ref><ref name="Smalera 2014">{{cite web | last=Smalera | first=Paul | title=Here's what Thanksgiving would look like around the world | website=Quartz | date=25 November 2014 | url=https://qz.com/302158/heres-what-thanksgiving-would-look-like-around-the-world/ | access-date=30 November 2017}}</ref> Restaurants will sometimes devote an entire menu to nothing but white asparagus when it is in season.<ref name="Taylor D 2017 p. 103">{{cite book | last1=Taylor | first1=K. | last2=D | first2=V.W.P. | title=Etiquette and Taboos around the World: A Geographic Encyclopedia of Social and Cultural Customs | publisher=ABC-CLIO | year=2017 | isbn=978-1-4408-3821-7 | url=https://books.google.com/books?id=r4I2DwAAQBAJ&pg=PA103 | access-date=30 November 2017 | page=103}}</ref> Spargel season ({{langx|de|Spargelzeit}} or ''Spargelsaison'') traditionally begins in mid-April and ends on St. John's Day (24 June).<ref name="Crair 2017">{{cite web | last=Crair | first=Ben | title=Why Are Germans So Crazy for White Asparagus? | website=Saveur | date=28 July 2017 | url=https://www.saveur.com/germany-white-asparagus | access-date=30 November 2017}}</ref><ref>{{Cite web |url=http://www.stripes.com/military-life/germany-s-short-spargel-season-sends-asparagus-fans-to-the-trenches-1.92722 |title=Germany's short Spargel season sends asparagus fans to the trenches |publisher=[[Stars and Stripes (newspaper)|Stars and Stripes]] |date=31 May 2009 |last=Patton |first=Mark |access-date=9 June 2016 |archive-url=https://web.archive.org/web/20160826145438/http://www.stripes.com/military-life/germany-s-short-spargel-season-sends-asparagus-fans-to-the-trenches-1.92722 |archive-date=26 August 2016 |url-status=dead }}</ref>