Literally, "blood sausage." Made from pig's blood, diced
pork fat, onions and breadcrumbs. Also called blood pudding.
The best-known of these highly seasoned beef or pork sausages comes
from Nürnberg. Enjoy them grilled.
This pretzel-like baked food with a soft inside and a crunchy outside
gets its distinctive color and taste from being dipped in lye and
coarse salt before it's baked.
Not just a hot dog, this smoked sausage is made from pure pork,
eaten hot and usually accompanied by bread and mustard.
This side dish of potato salad can come in many varieties, depending
on regional influences, but is usually made with a cream or mayonnaise
You might be served these dumplings instead of a potato dish. In
fact, Knödel are often made from potatoes.
This specialty from southern Germany, Austria, and parts of Switzerland,
is similar to meat pie. It consists of corned beef, bacon and onions
baked casserole-style until it has a crunchy brown crust.
Pot roast marinated for several days in vinegar, water, wine, and
You'd find it on a Frankfurter.
This noodle dish, common in the Black Forest/Stuttgart region, is
usually served with a meat dish and prepared with sauce. When mixed
with fried onions and cheese, it becomes Käsespätzle.
Literally "white sausage," this traditional Bavarian sausage
is made from veal, pork bacon, and seasonings. Enjoy it with sweet
Pie made with onions, diced bacon and caraway seed, served hot.