One of the first things tourists look forward to when traveling abroad is a country's gastronomy – and this is especially true in Germany.
This is perhaps not surprising.
Much of the country's press comes from the famous Oktoberfest, a Bavarian celebration once dedicated to the wedding of King Ludwig I, which has since become an international phenomenon where German beer and cuisine take center stage.
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Here's a look at some of Germany's culinary must-dos when visiting the country.
Bratwurst is one of the most popular and prolific German sausages. (Photo by Daniel Karmann/photo alliance via Getty Images)
Traditional German sausages
No guide to German cuisine would be complete without a dive into its most famous culinary export: its diverse range of sausages.
By far the most popular of these is bratwurst, a link sausage usually made from pork, veal or beef.
While bratwurst can easily be found in restaurants and pubs across the country, Nuremberg is often referred to as the birthplace of this delicacy: historical records show that it has been served in the Franconian city since at least 1313.
Other common sausage varieties include bauernwurst, a stronger, spicier cousin of bratwurst; and knockwurst, a sausage made primarily from pork and veal flavored with garlic originating from Schleswig-Holstein, a state in the far north of Germany.
Meanwhile, Weiβwurst – which literally translates to “white sausage” and is made from ground veal and back bacon – is a common staple in Bavaria, a southern German state known for its alpine character distinct and its lively Oktoberfest scene.
Popular in Bavaria, Weißwurst, or “white sausage,” is made from veal and back bacon. (Photo by: Natasha Breen/REDA&CO/Universal Images Group via Getty Images)
Rouladen
Rouladen is a global label that describes several similar dishes from different regions of Europe.
However, Rinderrouladen is the version that most Germans refer to when using the term.
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Reindeer roll is usually made from long, thin strips of meat (usually beef) wrapped with bacon, onion, pickles and mustard, and is usually served with potato dumplings or pickled red cabbage.
Sauerkraut
Another quintessential German culinary staple is sauerkraut, which is very finely cut or shredded cabbage, salted and fermented for up to six weeks.
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It is known for its distinct sour flavor, which gives it its namesake. Sauerkraut literally translates to “sour cabbage”.
While many consider sauerkraut practically synonymous with German cuisine, its origins are actually not German at all.
Sauerkraut, a common German side dish, is made from shredded and fermented cabbage. (iStock)
Various accounts suggest that fermenting or pickling cabbage dates back to ancient China, when the Great Wall was still under construction.
Others, for their part, trace it back to similar practices of the Romans.
Schweinshaxe
Another big hit in Bavaria, Schweinshaxe – known locally as Schweinshaxn – is a roasted ham hock, or pork knuckle. Like Rouladen, the Bavarians usually serve it with potato dumplings and red cabbage.
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Typically roasted for about three hours after spending days or even weeks marinating, Schweinshaxe is notoriously time consuming to prepare.
A related dish, Eisbein, which uses marinated rather than roasted ham hock, is popular in other parts of Germany, particularly around Berlin.
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