The G20 Series: Germany

26 Jun

By Chris Garbutt

Let’s unload my old stereotypes right off the bat: my impression of German food for a long time was that it consisted of sauerkraut, sausage and schnitzel. I did learn a while back, though, that schnitzel is really an Austrian food, and have also learned that there’s a lot more to German cuisine than wurst!

Not that there’s anything wrong with sausage. Last year I attended a conference in Waterloo, and Bratwurst played a central role in one of the meals based on food from descendants of German immigrants in the region. I don’t know if it’s authentic to have it with mustard, but oh, I did not care. (Yes it is, says this site, which also lists about a dozen different kinds of German sausages among over a thousand varieties.)

But let’s not forget how important ham is to the country – called Schinken in German, there are easily dozens of different styles of making ham. Also check out this recipe for Bavarian Ham Hocks, aka Schweinshaxe.

If all this meatiness is making your stomach a little heavy, there’s always Blaue Forelle (Blue Trout), which gets its name from the bluish hue that results from scalding the fist, then immediately fanning it to cool.

A popular snack food in Germany is called Strammer Max, which is ham and an egg on toast, and is making me hungry for breakfast.

Looking for a place to try some real German food in the city? You can get your wurst on (and even your schnitzel!) at The Musket, Little Bavaria, The Blue Danube, or Amadeus.

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