What is the reason for Bratwurst's popularity in Germany? Does it have something to do with tradition and history?

Volker Eichener

First, some statistical data:

• Germans eat 31 kg of meats and sausages per year (average).
• This includes 2.7 kg of bratwurst, so the share is 8.7 %.
• Among sausages, bratwurst ranks number four after salami (5.5 kg), boiled sausages (4.3 kg), boiled ham (2.7 kg).

So, bratwurst is not as popular as people from other countries may think. And the consommation of bratwurst is shrinking.

Bratwurst is historically documented in Germany for about 800 years. It is a tasty way to make use of the lesser parts of the pig. It is a tasty way to eat considerable amounts of fat (which was important in former times when food was scarce and people were working hard). It is cheap and filling.

Today, bratwurst is a popular snack and also a favourite at BBQs. It is not so much something that we would make for dinner. This includes currywurst which is bratwurst with a tomato-based sauce with curry powder.

Did they eat the same food in East Germany as they did in West Germany?

 

Volker Eichener

Professor at Hochschule Düsseldorf

Studied Political Science & Sociology at Ruhr University BochumGraduated 1999

Some traditional dishes were the same or almost the same, but GDR cuisine was significantly different.

First, they adopted some dishes from the Soviet Union:

Soljanka, a Russian soup, was extremely prominent in East German cuisine.

Letscho, a dish of bellpeppers and onions which originated in Hungary, was something like the standard vegetable in East German restaurants, often served with meatballs (Bouletten). Letscho was easily available in tins.

Second, there were also East German dishes which did not exist in West Germany, like Jägerschnitzel made from breaded sausage:

(West German Jägerschnitzel was pork steak with mushroom sauce, so entirely different.)

Würzfleisch was an East German adaptation of Ragout Fin. First, since veal and sweetbread were hardly to get, they made a stew from pork or chicken. Second, it was gratinated with cheese. Third, the French name “Ragout Fin” was eliminated because it was politically not correct to eat a dish with a decadent capitalist name.

On the other side, East German cuisine did not adapt most of the Mediterranean influences which changed West German cuisine, partly because ingredients were not available. From a West German view, GDR cuisine was somewhat old-fashioned and lacked refinement.

Currently, we have a strong GDR nostalgia (“ostalgia” from “ost” for “east”) and many cookery books on East German cuisine are published.

Is the Black Forest in Germany as scary as the name implies?

Volker Eichener

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Professor at Hochschule Düsseldorf

Studied Political Science & Sociology at Ruhr University BochumGraduated 1999

Is the Black Forest in Germany as scary as the name implies?

It is not scary at all. In fact, it is lovely.

Actually, nobody knows why this mountain range is called “Black Forest”. The ancient Romans called it “Mons Abnobae”, after the Celtic goddess Abnoba (Diana in Latin). The word “Black Forest” (“svarzwald”, “silva nigra” in medieval Latin) appeared for the first time in a document from 868, and we have no clue why. (One theory says it was just a writing error, because the name was derived from the Latin word “Nicer” for the river Neckar.)

Over the centuries, the Black Forest changed its appearance several times. Originally, it was a dense forest of leafy trees (mainly beeches) and coniferes. Then, almost all the trees were cut in order to use the wood. After that, it was reforested with fast-growing firs which have a darker appearance. Today, the forest stewards let it grow naturally, so the leafy trees are becoming more rife.

Anyway, it is a region which is perfect for hiking and mountain-biking.

Most trails are wide as shown in the picture above. There is nothing dangerous in the woods, no aggressive animals and not poisonous plants. The only dangerous thing is the common tick (however, I have never got bitten in 50 years). And maybe a hangover after having a glass wine too much in the evening before.

EDIT:

Here an excerpt of Avienus, Rufius Festus: Descriptio Orbis Terrae from the 4th century:

A votive stela for goddes Diana Abnoba, still visible in Badenweiler:

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What are traditional German beverages consumed during meals?

 

Volker Eichener

Professor at Hochschule Düsseldorf

Studied Political Science & Sociology at Ruhr University Bochum

For breakfast, it is coffee. Some drink tea. Some add a glass of milk or juice.

For lunch, it is sparkling water (although the number of Germans drinking still water is increasing). Low-class people and many immigrants have sodas.

Germans like to have an afternoon meal of cake, especially on weekends. Of course, they drink coffee with it, some tea, a few hot chocolate.

With traditional German supper, herb tea is the standard. With a fancier dinner, people drink sparkling water, beer or wine.

In a restaurant, the most common beverage is sparkling water. The drivers (and some others) drink nothing else. Those who want get tipsy drink beer or wine. There are regional variations and also social differences; wine is generally considered more upscale than beer.

A German family-dinner table with cups with herb tea and glasses and a bottle with mineral water

Are there any traditional German desserts that are low in sugar or do not contain sugar at all?

Volker Eichener

Professor at Hochschule Düsseldorf

Dessert and no sugar is a contradiction in terms. Desserts are defined by being sweet. The sweetness may come from sugar, from honey (which is, in fact, sugar), from fruits (which have not enough sugar, so sugar is added) or from artificial sweeteners (I don’t think you mean this).

Take Rote Grütze. It is cooked of red berries, juice, starch (as a thickening agent) and sugar. And since it is not sweet enough it is served with vanilla custard or sweetened cream.

Or Bratapfel. It is a baked apple which is sweetened with a stuffing of marzipan. And served, guess how, with vanilla custard or ice cream.

I do not know what your question aims at.

Are you looking for a healthy dessert with low sugar? Then eat just berries - strawberries, blueberries, blackberries, red or black currant. They are low in sugar. You may add unsweetened yoghurt, Quark (cream cheese) or cream.

Quark with puréed strawberries and strawberry chunks

Blueberry yoghurt

Or eat desserts with artificial sweeteners. Although they are even worse in causing diabetes than sugar.

What is the reason behind Germans' love for currywurst?

 

Volker Eichener

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Professor at Hochschule Düsseldorf

 How would you describe its taste? Is it comparable to American hot dogs or sausages with mustard and ketchup?

First, it is most often eaten as a quick and inexpensive snack, not as a full meal. You usually get it from a street stand. Insofar, there is a parallel with hot dogs.

The taste is different, however.

The sausage is a bratwurst, not a frankfurter. It is seared or grilled, so it has a neat crust. The sauce is based on ketchup, but it is more flavourful, because it has curry powder in it or at least curry powder sprinkled on top. The better versions of Currywurst are served with warm sauce. Sometimes, you can get Currywurst which is spiced up with hot chili.

Typical way to eat Currywurst

One of the most popular Currywurst stands in Berlin

Currywurst with french fries and mayonnaise

American hot dogs (usually Danish style) are also known in Germany, but not as popular as Currywurst. Hot dogs are messy to eat and they are considered rather bland in comparison to Currywurst which is a warming comfort food.

Is it possible to visit all of Germany's castles?

 

Volker Eichener

Professor at Hochschule Düsseldorf

Theoretically, yes. But you must start early in your lifetime.

If you do not have to work and if you do not have other obligations and if you have ample funds you might be able to visit 2 castles per day. If you do this on 200 days per year - excluding some time for resting on weekends, for illness and for vacation - you might visit 400 castles per year.

If you maintain your speed you will have visited all 25,000 castles in Germany after 63 years. This means, you should not be older than 20 when you start with your task. And you should be the heir of a billionaire. And you should not have any other interest.

Good luck!

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What are some uniquely German dishes that don't get talked about a lot?

 

Volker Eichener

I start with fish, since most (American) tourists eat German meat dishes.

Forelle Müllerin - trout with almond butter.

Scholle Finkenwerder Art - plaice Finkenwerder style - with bacon bits

Büsumer Krabbenbrot - Büsum-style shrimp sandwich: German black bread (Pumpernickel) with shrimps and fried or scrambled egg

Heringsmarinaden - marinated herring. Herring is abundant in the North Sea and the Baltic Sea. We eat salted herring (Matjes), raw herring and fried herring, plain, with rolls or as salads. Just a few examples:

Matjesbrötchen - salted herring roll

Brathering - fried herring, marinated

Rollmops - marinated raw herring, rolled up

Heringssalat - herring salad (often with red beet)

Seezungenröllchen - Dover sole rolls

I stop here. Now, vegetable dishes (or dishes where vegetables play the dominant role).

Semmelknödel mit Pilzen - bread dumplings with mushrooms

Leipziger Allerlei - peas, carrots, asparagus, morel, cauliflower and crayfish

Grünkohl - cale, extremely popular when in season (in wintertime), usually served with bacon, smoked sausage and cured pork

Kohlrouladen - cabbage rolls, stuffed with minced meat

Now, the meat dishes.

Königsberger Klopse - meatballs, Königsberg style with anchovys and capers, in a creamy sauce. One of the most popular German dishes.

Rouladen - beef roulade

Hühnerfrikasse - chicken stew

Kaninchen - rabbit

Rehrücken - venison (rack of roe deer)

Himmel und Erde - Sky and Earth, blood pudding with mashed potatoes and caramelized apple

Mett - raw pork

Now, the one-pot-dishes, stews or rather: thick soups. Made from potatoes, peas, lentils, barley or just vegetables.

Graupensuppe - barley soup

Linsensuppe - lentil soup

Finally, a few desserts.

Kalte Hundeschnauze - cold dog’s snout. A classic for children birthday parties.

Bienenstich - bee’s sting

Frankfurter Kranz - Frankfurt wreath (?)

Maulwurfkuchen - mole pie with banana

Flockensahnetorte - whipped cream pie with lingonberries

I could continue forever…

EDIT:

Thank you all for your comments. Some mentioned that similar dishes occur in cuisines of other countries, like Scandinavia, Switzerland, Austria, Netherlands, Poland, even Ukraine, or France. This is right.

Many recipes are several hundreds of years old and were not invented by a certain chef, but gradually evolved from the products and ingredients which were available in a certain region. Some of these dishes developed before nation states came into existence in the middle of the 19th century. Also, people used to travel, especially between neighbouring countries. So, it is natural that neighbouring countries with a similar climate have the same dishes. Please refrain from claiming that a certain dish is the “national” dish of a certain nation. This would be an ahistoric, nationalist view.

I just listed dishes which are popular in Germany, being aware that they are popular in other countries, too.