More Than Jut Beef

What's Your Cut?

Blog Post #3

April 26, 2015

Tyler Smith

    The German culture has always celebrated many regional variations of its food and beer. The north

focuses on seafood dishes, dumplings and bean soups. The center region of Germany has lots of

breads, fruits and vegetables. In southern Regions of Germany, sausage, dumplings, potatoes, cakes

and fruit are common. These sort of things are very common throughout most all of Germany. In

most dishes, one of the most popular ingredient is beef.

     Beef is a easily accessible source of food in then German culture. When it comes to preparation,

beef will either be made into a stew, blood sausage, stews, or even as a main dish. A very popular

dish is a large roast made of pork, beef or veal called sauerbratenand. It can be flavored in a

few different ways, depending on the region. Famous German sausage include bauernwurst (farmer's

sausage), made with pork. Smoked blutwurst (blood sausage) made from minced pork mixed with

blood and breadcrumbs. Bockwurst, which made with veal, pork and milk, and bratwurst is roast

sausage, commonly produced with pork. Leberwurst is liver sausage made from pig's liver.

     Sausage has been a major food or dish for the German Culture for many years. This, for the

German Culture, is one of the few dishes that its takes pride in the most. The German sausage is

known throughout many regions of the world and has taken on many forms and recipes throughout its

travels. However, in Germany, this type of meal does not often remind its people of parties or wild

nights, but of family and closely upheld traditions.