Learn About… GERMAN Food! :)

@ShadowFaerie @unassumingEyes @Sunisshiningandsoareyou @sadcat13 @Amanda84 @goldenduckling @mytwistedsoul @Tinywhisper11 @LovemyMoonflowers @GreenLime3141 @7Bear7 @Phoenixthepoised @Torean @GentleHealingInitiative @cyanessence @YourCaringConfidant @CaringEzra @NobleSeeker @fossilfellow @BastionKnight @trueconfidant123 @safeplace288 @lovingCat6978 @reservedOwl321 @dapperNest2125  @Creamyyy @naturesbeauty1234 @bubbleSummer9800 @peachThinker662 @warmheartedHuman836 @Mansbestfriend @Paliloveyourself @Magicpawsoffuture @SelfCareMatters @TovaCares76 @sabeyesofblue3535

I’m adding a taglist to start, but this post is open to absolutely everyone! <3

What is Rouladen?

Rouladen is a traditional German dish featuring long, thin strips of meat slathered with mustard and filled with bacon, onions, and pickles.  The filling is enclosed by rolling up the meat strips and the roulades are then browned and slow-simmered in a rich gravy.

Beef rouladen are enjoyed throughout the year in Germany but are often associated with Sunday dinners and special occasions like Christmas Eve.

https://www.daringgourmet.com/rouladen-recipe/

Cabbage rolls 

I don‘t know if it has german origin, but at easter, we usually have „Kaiserschmarrn“. It‘s quite like pancakes, but tattered into small pieces. We eat it with cinnamon and sugar on top.

I grew up with bratwursts, sauerkraut, and German potato salad. The potato salad has kind of a tartness, I love it. Sauerkraut is an acquired taste, and I don't know how to explain that one so well. And bratwursts aren't just typical sausages, there's a denseness to them, and they go really well with curry ketchup.

I'm also crazy about Bavarian beer. My grandma introduced me to it when I got older. 😁

German Soleier, or pickled, hard-boiled eggs, are typical pub food all over Europe, not just in Germany.

Originally, foods were pickled to preserve them for consumption in the winter. But the unique flavor caught on and now foods are pickled year-round. Fruits, vegetables, meats, seafood, and eggs are all popular options.

When farmers who raised chickens had an overproduction of eggs and there was a glut in the marketplace, they preserved them by pickling. 

https://www.thespruceeats.com/german-pickled-eggs-soleier-recipe-1447396#:~:text=Servings:%2010%20servings,just%20make%20them%20more%20colorful.

The German locals I spoke to told me that mett refers specifically to minced or ground raw pork, but the term is also used as a shorthand for the most common way this meat is consumed — as an open-faced sandwich on top of a halved white roll, usually with salt, pepper, and raw onions. Properly, this sandwich is called a mettbrötchen. It may also be sold under the name hackepeter in parts of Northern Germany, but in every place I went to in Berlin, it was called mett. The word "mett" is derived from an Old Low German word for "food," and is the etymological root for the English word "meat." Nowadays, asking for mett in Germany means you want raw minced pork meat. 

While the most popular way to eat mett is raw on bread, it may also be made into a sausage called mettwürste. When processed in this way, the meat is dried and cured; although it's still not technically cooked, the end result is similar to an Italian salami, and thus much less foreign to North American palates than mettbrötchen.

Mett is still quite popular in certain parts of Germany, but it arguably peaked in cultural relevancy during the mid-20th century. The country's post-World War II economic recovery was in full swing, and that meant average Germans could afford to eat a lot of meat after the lean times during and immediately after the war. That's when a special type of mett, the mettigel, became a beloved party food.

"Igel" is German for "hedgehog," and mettigel is just what it sounds like: a little hedgehog sculpted out of mett. Onions (or sometimes hard pretzel sticks) are used to make the hedgehog's spines, while the eyes and face are often crafted with bits of black olive. The dish was a staple at German cocktail parties and other festive gatherings from the '50s through the '70s, but mettigel eventually came to be seen as passé, much like the Jell-O salads and cheese balls favored by mid-century North American hosts. In the 21st century, however, mettigel (and other creative mett sculptures) have seen a bit of a resurgence thanks to people who share their molded meat creations on social media.

Read More: https://www.tastingtable.com/1466338/germany-raw-pork-sandwich-explained/