Bavarian cuisine main courses with meat · Main courses with meat in Bavarian cuisine
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Main courses with meat in Bavarian cuisine
Main courses with meat in Bavarian cuisine
Weisswurst is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. As it is very perishable, Weisswurst is traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch.
Schweinsbraten, the most common dish in upper Bavaria, is pork served in slices with gravy, accompanied by Knödel.
Krustenbraten is Schweinsbraten. The people just want to emphasize the great crust that you normally get with a Schweinsbraten.
Schweinshaxe is grilled pork joint often served as half or quarter Schweinehaxe.
Rollbraten is pigs' belly rolled up served with Kartoffelsalat and Brezels usually. Can be very fat!
Steckerlfisch is smoked fish, usually mackerel or pike.
Nürnberger Bratwurst mit Sauerkraut is probably the smallest among all sausages in Bavaria and is become famous all over Germany. Fried sausages served with sauerkraut is a speciality from Nürnberg.
Leberkäse looks like bread but is meat. Literally translated, it would be "liver cheese", but there is no liver and no cheese in it. It has a texture similar to cooked Spam. It is normally served with bread or Kartoffelsalat, of course, a good mustard.
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Bavarian cuisine Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.