German Foods Trivia

1. One German sausage is more familiar than any other, which city does it originate from?

From Quiz The life and times of the German sausage

Answer: Frankfurt

Of course, the most famous German sausage of them all is the hot dog roll's filling of Frankfurters. Made traditionally from pork in a sheep's intestine, they must be cooked in hot water. In Germany they have had protected status since 1860 but are generic when sold elsewhere.

From Quiz Glories of German Cooking

Answer: Juniper berries

Like many German dishes, Sauerbraten was born of practicality. It transforms a fairly tough and economical cut - originally horsemeat, today it's mostly beef bottom round - into a savory treat. The acidic marinade tenderizes the roast over the course of time, up to 10 days if you're careful. The key lies in the multiple aromatic spices in the marinade. Cloves, nutmeg, bay leaves and juniper berries are typical. Ginger snaps can make a tasty difference. Allspice works too, but it isn't traditional. Be creative!

From Quiz Schmeckt Gut!

Answer: Stollen

Stollen is the traditional German fruitcake. It is sometimes braided rather than folded, and is then said to represent the Trinity. Roggenbrot is rye bread, Mandelbrot is almond bread, and gugelhupf is a sort of raisin nut bread.

From Quiz The life and times of the German sausage

Answer: Saffron

The actual sausage is a pale beige colour, the yellow title is actually from the colour of the wrapping which was created by adding saffron. They originally also containing brains as hirnwurst, and is made from veal and pork and spiced with nutmeg, white pepper and ginger, and sliced like salami.

From Quiz Glories of German Cooking

Answer: There's no cheese involved

There's no cheese in Leberkäse. The Bavarian variety usually has no liver in it, either. Leberkäse is made from various ground meats and onions, baked in a loaf pan. It tastes like (and resembles) bologna. May I recommend a warm slice about 1/4 inch thick, on a hearty roll, with coarse-grain mustard and a stein of bier?

From Quiz Not Just Sauerkraut - a Guide to Munich's Cuisine

Answer: remove the skin and cut the sausage in pieces

All other methodes are considered bad manners. Weißwurst is usually ordered per piece and in odd numbers (3 is most common) and will normally not be served after 12:00 pm.

From Quiz The life and times of the German sausage

Answer: Chopped meat sausage

There are a few similar meanings attributed to brat, but the accepted origin is from "Brät", finely chopped meat, although it is often now associated with the similar word braten, which means fry or roast, which it also is. There was also a theory it may have come from its Old German 9th-11th century meaning 'without waste' as it uses almost everything edible from the animal in it. Bratwurst is not a specific sausage but a generic type, the main distinction being it is grilled or fried, while many others are steamed or boiled. There are no limits on the types of meat they contain and there are currently at least 40 different varieties.

From Quiz Glories of German Cooking

Answer: Pickled herring

A pickeled herring fillet is rolled up around a filling; usually a pickle, pickled onions or olives. It's great as an appetizer or for lunch, eaten as-is or unrolled onto some bread. Rollmops is also a traditional remedy for seasickness and hang-overs - another instance of German culinary practicality!

From Quiz Not Just Sauerkraut - a Guide to Munich's Cuisine

Answer: strips of salmon

Tradition says that there have to be at least three ingredients in a Hochzeitssuppe, altough recipes will vary by region. Other possibilities are liver dumplings, noodles, asparagus, semolina dumplings etc.

From Quiz The life and times of the German sausage

Answer: Cracking

The word is onomatopoeic and relates to the cracking sound from biting into the crisp skin after it swells in cooking. Unlike in Turkish cuisine, no knackers are involved in any known varieties of German sausage, and they are generally short plump types made with various meats and spices.

From Quiz Glories of German Cooking

Answer: Kaiserschmarrn

The Kaiser was Franz Josef of Austria - he loved fluffy pancakes. So do millions of Bavarians, who eagerly adopted the dish. "Schmarrn" means scratching or smearing. Ah well. Light sweet pancake batter is poured into the pan, and broken up as it cooks. You can add nuts, fruit or raisins to the batter, though it's not traditional. The torn-up pancakes are customarily served with a plum copote, or try lingonberry sauce instead. Taste it and forget about the silliness of the name.

From Quiz The life and times of the German sausage

Answer: Veal

Bockwurst was created as a sausage to be eaten during the Bock beer season, going back to the early 19th century, and probably made from the usual pork. In 1889 a new recipe was made of mainly veal with added beef by restaurant owner Robert Scholtz and butcher Benjamin Lowenthal of Berlin in 1889 which became the primary version at the time. This would also allow them to be made as kosher as containing no pork. Since then the types of meat have extended to pretty much anything, including horse, and is usually simmered or grilled and can also be smoked as well, and eaten with mustard. It is usually spiced with chives and parsley.

From Quiz Bratwurst und Sauerkraut

Answer: Cooked beef, or more traditionally horsemeat

Sauerbraten translates as "sour roast". Before roasting, the tough cuts of meat are marinated, often over several days. It is usually served with a side dish of potatoes, cabbage, or noodles.

From Quiz Bavarian Delights!

Answer: almonds

It has been proposed that this cake got this name because a bee was attracted to it when the baker was constructing it and in an effort to get the bee to go away the baker was inevitably stung. The vanilla pastry cream is quite rich and unconventional as a cake filling but the sweet honeyed almonds are considered the best and crunchiest part of this dish.

From Quiz The life and times of the German sausage

Answer: Climate

The cooler climate of Germany, especially in the mountain areas, was ideal for the process of curing so led to the successful creation of all types of sausage, and as a result became a national tradition ever since, selling variations made or exported around the world. They also lasted longer in the long cold winters before refrigeration existed. Before nitrates were used as antiseptic curing agents, warmer climates in the south of Europe made it harder to cure the meat quickly and could lead to botulism as a result, (named after the Latin word for sausage) so were not as easy to make safely there. The introduction of nitrates led to a far wider creation of other national types across Europe but none as prolific and long standing as Germany's.

From Quiz Glories of German Cooking

Answer: The meat is hidden inside a noodle

"Maultasche" means feed bag, as in horses and such. The dish is much more appetizing than the name. Maultaschen are similar to ravioli or wontons, and are usually served in soup. The filling contains ground meat - but since it's hidden inside, God can't see that you're eating it during Lent. The dish is also known as Herrgottsbescheißerle - "little God cheaters." Giving the Swabians their due, Maultaschen were supposedly invented by Cistercian monks, so the dish has a modicum of clerical approval.

From Quiz Bratwurst und Sauerkraut

Answer: Pure pork in mutton casings.

Since 1929, only Frankfurters made in Frankfurt am Main are allowed to use the name. All others are just pale imitations! The processed is tightly controlled; for example, Frankfurters can never be cooked, only heated in water for about eight minutes!

From Quiz Bavarian Delights!

Answer: Prinzregententorte

This cake is eaten throughout Bavaria and is named for the Prince Regent of Bavaria in 1886, Luitpold Karl Joseph Wilhelm Ludwig von Bayern. He was only the de facto ruler of Bavaria from 1886 to 1912 because both of his nephews were incapacitated at that time. Baumkuchen is an adaptation of the Lituanian Sakotis cake, German Chocolate Cake consists of German chocolate and coconut, and Steuselkuchen is a crumb cake.

From Quiz Schmeckt Gut!

Answer: lentil soup

A staple in our house. Sometimes we made it vegetarian, but more often with big chunks of sausage. I'm getting hungry!

From Quiz The life and times of the German sausage

Answer: Nürnberg

The reason for the size goes back to a story from medieval times, where Judge Hans Cromer was allegedly imprisoned for giving away political secrets. Back then people tended to remain for life, and his family were said to have made three inch long sausages as they were small enough to put through the keyhole of the cell door to feed him with. Either way, the size and ingredients are now protected by law so your Nürnberg (Nuremberg) Wurst will always be the same wherever you buy it. They are normally served three to a roll when sold from stalls.

From Quiz Glories of German Cooking

Answer: The German ones are pure pork with mutton intestine casings

Frankfurters from Frankfurt are made from cured pork in a natural mutton casing, and are pre-cooked. Heat them in water for a few minutes, but please don't roast them. Originally, true Frankfurters were square in cross-section. This was because they were stacked in boxes for shipment. The square shape isn't legally required. Modern Frankfurt Frankfurters are round. Germans call the American version "Wiener Würstchen." This variant, using a pork-beef mix or all beef, was invented by an expatriate Frankfurt butcher in Vienna, Austria in the late 18th century.

From Quiz Bratwurst und Sauerkraut

Answer: Knödel

Frikadeller is similar to Knödel in shape but is essentially a meatball. Dampfnudeln is a bread or sweet roll. Buchteln is a sweet roll made of yeast dough with jam or other similar filling.

From Quiz Schmeckt Gut!

Answer: apples

Pears are pretty common too, although not in pancakes...

From Quiz The life and times of the German sausage

Answer: Steamed

Due to its recipe, weisswurst is similar to both Frankfurters and the neigbouring Wieners (from Vienna) in that it needs to be cooked in water. But even when you prick the skin the weisswurst is likely to burst so is recommended to be steamed instead to keep it intact. The locals like to peel the skin off and suck out the meat but outside Bavaria, it is accepted to use a knife and fork (a no-no in Munich). Made of mixed meat including veal and pork they are almost white and should be eaten quickly as they can go off within a few hours of cooking.

From Quiz Glories of German Cooking

Answer: Veal cutlet

Whether it's veal, pork, beef or poultry, the basic preparation is the same: a boneless cut is pounded with a hammer or similar implement to make it thin and tender; it's coated with a mix of egg, flour and breadcrumbs; it's fried or sauteed until golden brown. In Germany and Austria, only veal can be called "Wiener Schnitzel" - it's the law. If you're making Schnitzel with pork, call it "Wiener Schnitzel vom Schwein (Vienna Schnitzel From a Pig) or "Schnitzel nach Wiener Art" (Schnitzel in the Viennese Manner), so you don't upset the food police.

From Quiz Not Just Sauerkraut - a Guide to Munich's Cuisine

Answer: mushrooms

Although the Bavarian word "Schwammerl" could mean every kind of fungi, this dish will almost always be made of chanterelles.

From Quiz The life and times of the German sausage

Answer: Frankische Wurst

Coming from the region of Franconia, Frankische Wurst is a type of bratwurst made from coarsely chopped meat and often spiced with marjoram. When pan roasted in vinegar, wine, spices and onions in their broth in the dish blaue zipfel (blue tips or ends) the sausage takes on a bluish tinge. They are usually eaten with more onions and pretzel rolls, and can be additionally spiced with the Sauerbraten recipe mixture while cooking.

From Quiz Glories of German Cooking

Answer: He promoted cultivation of potatoes

Spanish explorers brought the potato from South America to Europe in the 16th century, but it didn't really take root in Germany. Too bad - it was generally nourishing, had a high yield per acre, and was cheaper than bread. German farmers clung to their traditional crops, and their practice of leaving a field fallow every third year. In the mid-18th century, Frederick mandated the cultivation of potatoes to help feed a burgeoning population. Potato dumplings, boiled potatoes, roast potatoes, mashed potatoes, infinite varieties of potato salad ... thank you, your Majesty. By tradition, visitors to Frederick's grave leave a potato as well as flowers.

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