Scottish Reaction To Traditional German Food This is my reaction to Traditional German Food #germany #food #reaction Original Video - • German Food: From Schn... Subtitles are available in German (and English)
We have a saying in Germany: In der Not, schmeckt die Wurst auch ohne Brot. (In case of an emergency, the sausage tastes good even without bread). Those are words to live by in good ol' Germany :D
And the rough one: Wenn die Wurst so dick wie's Brot is, ist wurscht, wie dick das Brot is. (If the (cutted) sausage is thick as the bread, it doesn't matter how thick the bread is)
Nürnberger fit well into a bun. ;-) I'm wondering why most of these kind of videos leave out beef roulades (with red cabbage and potatoes). It's as German as a meal can be and almost everyone 's loving it.
It‘s because Westphalia often doesn‘t feature much in those ex-pat type of RU-vid videos …they all live in the ‚pretty‘ half timbered houses southern part of Germany, ignoring rural culture of the low country (plattes Land) My Grandma had her own recepie and I still remember one time she actually let me leap prepare roulades with her…standing on a stool at the counter…must‘ve been in early elementary school. My grandma had been born in 1918 to a butchers family in Arnsberg, and even though she brought up a lot of her younger sisters (13 children), yes, catholic…lol…she also married a jeweler and as a kid I was always astonished how she knew so many ‚meaty‘ secrets! My great uncle was famous for his smoked liverwurst in Arnsberg
@@lynnm6413 that's a think i don't wound say so we in Thuringia (Middle Germany) also love roulades with red cabbage but not with normal potatoes but with potato dumplings and some times cranberries.
Beef roulades are or at least were very very common, as you mentioned with red cabbage and I know it with potato dumplings, but yeah, I have eaten this all over Germany. I myself also love cabbage roulades with mashed potatoes, just as a sidenote.
My favourite dish is Rinderrouladen (beef roulades). Thin beef filled with onions pickles and mustard. Then slow cooked. With a creamy gravy and potato dumplings or pasta and some red cabbage… yummy. And after that a nice dram of Laphroaig. 😎👍🏼 About the long sausages in a bun: It‘s quite common to get the sausage cut in the middle for better fitting. But the bun is really only the handle 😉 In the wintertime i love some roasted ducks too. And of course every kind of roast like Sauerbraten (roasted beef marinated in vinegar and spices before), or pork in every form. Especially our local frankonian Schäufele (roasted pork shoulder) Now i‘m hungry and have to make some spicy spare ribs 😁
Rinderrouladen are also my favourite food, it's so deliciously tender and flavorful, as a side dish Bratkartoffeln and gravy, the perfect meal. My mother used to make great ones.
There are more dishes missing, like: Königsberger Klopse, Labskaus and other dishes including fish, Linsen-, Erbsen-, Bohnen-Eintopf (3 different stews) and a lot more. In my oppinion, the best dish when doing a bbq are the salads. There are many different salads you may set along the things you might bbq. Or the bbqed vegetables.
Soljanka, Weisskohleintopf (gabs im Kindergarten, bääh), Bratwurst mit Kümmel, die Königsberger Klopse müssten heute eigentlich Danziger Klopse heissen hihi
We don't put the Wurst into a bread roll because we wanna eat half Wurst and half bread. The bread roll is just a practical, eatable package, so you don't have to handle the hot Wurst in your hand. 😋
Yes, "Rinderrouladen" (Beef olives in English) are a favourite of mine. My wife even sometimes makes them using horse meat (for an Englishman the first time I took some convincing)! The North German seasonal winter dish of "Grünkohl" (kale) was mentioned in the film. Here, in our region of south-east Lower Saxony it is called "Braunkohl" (I believe there is, or was a difference in the cabbage used). Here it is served with a local sausage called "Bregenwurst", which used to be made from pig's brains, but fortunately nowadays is made from normal pork, made either "fresh" or smoked. What was not mentioned is that there is an accompanying ritual called the "Braunkohlwanderung" (or in the Grünkohl areas, of course "Grünkohlwanderung"). In winter, thousands of clubs, societies, fellow workers, volunteer fire brigades etc. meet up on a weekend and march off to eat the north German's favourite dish. My own choir meets up at a pre-arranged location, we drink a warming Schnaps and set off through the countryside, with a few stops to sing and take another drop of anti-freeze. After a few miles, there is a stop for more refreshment, where a choir member has set up a mulled wine and snack stand (with liverwurst or salami sandwiches or such like). Then onwards to the final goal, a pub where we sit down to the Braunkohl mit Bregenwurst, chased down with a few glasses of the local Pilsner. Some clubs have their own traditions, some clubs elect a "King" (Braunkohlkönig), where you have to kneel in front of him and drink a Schnaps in his honour, or some clubs wear fancy dress. If you are in northern Germany in winter, it is an occasion not to be missed.
As someone frim Suabia (Baden-Württemberg), i have very fond memories of my grandmothers different meals with Spätzle, varieing from dishes like 'Gaisburger March' (somewhere between a stew and a soup with potatoes, Spätzle, peas and beef in a broth) who took her hours to make for us (we are a big family) to more common stuff like 'cheese Spätzle' or just quick 'Spätzle mit Soss' (Spätzle with a meat sauce). Her potato dishes varied from 'Bratkartoffeln' (Potatoes fried in a pan with onions and bacon, served with cottage cheese) to 'potato soup' or just 'whole steamed potatoes, served with butter and salt'. Speaking of cakes: Her black forest gateau was a wonderfull way to get the family a bit drunk ;) I also loved her cheese cake. Keep in mind: She came from rural poverty, so she wouldn't cook 'high society food'. Instead of that, a lot of hearty regional food you could feed a family with, even if there isnt a lot of money. But she never liked cheep fast food, she always cooked or baked herself.
I can confirm.. when I go to see my parents for the holydays, there are specific dishes I need my mum to make. I need to have "Apfelauflauf" with "Vanillesauce" during my winter holyday or it's not a winter holyday... and there are regional dishes that I need. I live in Berlin and even though you maybe could get all the herbs you need for "grüne Sauce" (a verry hessian food, I grew up in a small town close to Frankfurt am Main) you do not get the handy paper packages here in Berlin with all the herbs you need. so it would be a lot of hassel to make "grüne Sauce" up here.. so my mum always makes it when I come to see the family for easter. a meatless food that is absolutly not brown or beige. it's white/green/yellow (jogurt-herb sauce with potatoese and hard boiled eggs). still very filling, verry satisfying and because of the herbs somewhat sour and fresh. and for cakes it's "Donauwelle" for me. the combination of vanilla dough, chocolate dough, sour cherries, butter cream and chocolate on top is just unbeatable.
With all the traditional red cabbage and green peas I am actually insulted at the assigned color palate…. Never seen a red wine sauce with cream, and red wine Creme which is very pink…yes, we do not restrict ourselves to beige to brown! Kale is also very green
My Soulfood is "Königsberger Kloppse" or "Kohl und Pinkel“. The first one is some sort of meatballs of pork or calf, with hijack in a bright sauce. The second is a thick stew of cabbage with toff, smoked sausage and pork chop. It's a traditionell nothern german dish for the winter.
My favourite meal: "Schwabenpfandl" (Pig Filet Medallions with Mushrooms and Souce with Käsespätzle and served on a iron pan) 😋 Special from the region Schwaben, Northwest of munich
My simplest explanation for the roll with the bratwurst: You need a carb side dish with your meat. So a bread roll just makes sense, tastes good and leaves little to no waste.
My absolute favourite German food would be Rindsgulasch with Spätzle, Spatzen or Klöße. It is so good and restaurants will often give you a huge portion
My mom was such a magnificent cook! And all the things she cooked are soul food. She cooked with love, and you could always taste it. I miss her so much! I love green sauce with eggs and potatoes. ❤
A very simple but fabulous dish is "Bratkartoffeln". Potatoes peeled, cut in slices and then fried together with dripping, onions and bacon. This can be served together with fried eggs, Schnitzel, marinated or fried Hering. If need be some veggies can accompany. A cheap meal with a terrific taste.
Is a little dependent on where in Germany you come from. Beef roulades (I'm surprised they don't mention them) are found all over Germany, and most people love them. In northern Germany, cabbage roulades are part of home cooking, just like kale (which is not eaten at all in southern Germany). In exchange, you don't eat Spätzle or Sauerbraten unless you get them in a specialty restaurant. It's the same with knuckle of pork; here, pork knuckle tends to be cooked in southern Germany they are roasted. 🤷🏼♀️ And who comes up with the strange idea to combine noodles with fried potatoes? 🤪 Apart from fried potatoes, I love Kartoffelpuffer (in some areas Reibekuchen) grated potatoes with onion and egg that are fried like pancakes.
Pasta with fried potatoes and optionally an egg poured over the whole thing, all warmed up together in a frying pan, is a classical dish for using up leftovers, especially in the evening. It's not meant to be high cuisine.
@@lynnm6413 Not really, but the combination is a bit weird and an acquired taste. However, growing up I found this infinitely preferable to my family's usual cold supper.
Moin ut noorddüütschland vun de waterkant Bremerhaven 😀 Traditionel in north Germany is FISCHBRÖTCHEN 👍. Over 40 types and styles. And Grünkohl with Bratkartoffeln, Pinkel ( sausage) and Kassler. "Labskaus " is a traditionel old seamans lunch. Fischerfrühstück,. North sea Granat ( mini shrimps) on dark bread with Spiegelei and Bratkartoffeln with Bacon and onions. "Röhrkohl " its similar to Grünkohl . Allerbest un hool di wuchtig mien keerl 👍 .
The best German food is cheap food! Like "Reibekuchen (auf altem Graubrot", Himmel & Ääd, Apfelpfannekuchen, "Ei auf Brot" (geschlagenes Ei mit Salz und Milch zu großer Scheibe gebacken und dann auf zwei Scheiben Graubrot). And Sauerbraten has to be made out of horse meat (once the cheapest meat at a butcher).
Long ago, we used to buy a sausage in a bun from a fast food "imbiss" that had a kind of thin sausage that was wrapped in a horizontal spiral to fit nicely into a circular bun. We called it "Kringelburger" and we loved it as kids.
Der deutsche Kaiser hat damals angeordnet die Kartoffel (nicht in Europa heimisch) anzupflanzen und hat eine Hungersnot dadurch abgewendet. Die , nicht in Europa heimische, Kartoffel und die Deutschen haben eine Liebesbeziehung. Ich liebe die Kartoffel!
Finde mal einen deutschen der sagt er mag keine Kartoffel irgendeine Variante mag jeder. So nun hab ich Bock auf Bratkartoffeln... Wenn nur das schälen nicht wär..
Zu erst wollte keiner Kartoffeln essen dann hat Friedrich der große den Kartoffelacker von Soldaten bewachen lassen und die Leute dachten das muss ja geiles Zeug sein wenn der das bewachen lässt, und dann wollte jeder den leckeren Erdapfel essen
Kollege, kurze Geschichtsnachhilfe, wie auch ein anderer Kommentator erwähnt hat ist das von dir beschriebene dem "Alten Fritz" zuzuschreiben, also Friedrich II. von Preußen ("der Große"). Der Mann war zu seinen besten Zeiten ein König und Kurfürst des Hl. Römischen Reiches dt. Nation. Er starb 1782 und damit erheblich früher, als Deutschland überhaupt Kaiserreich wurde ^^ Aber schön dass du die Kartoffel liebst... Du Kartoffel :D
4:08 the bun is to protect you fingers from the hot bratwurst. And you can eat the protection afterwards, leaving no paper/plastic waste. But the main goal is to eat a bratwurst and not a HUGE bread with a SMALL bratwurst.
The moment you've got a piece space where you can put a grill onto, either a terrace or a garden, there will be a Barbeque. Some even barbeque on their balkony, in winter. Then you invite friends and people come over, bringing home made potato salad, noodle salad or lettuce, Sausages/Schnitzel/Steaks etc. and you provide the drinks. My favorite potato dish... can't be defined, there are wo many great dishes with potatoes. Filled potatos, fried potatos, mashed potatos, potato soup, potato salad (the southers recipes), boiled potatos, potato dumplings... you can't do wrong with potatos. :)
German here. For breakfast I eat cornflakes most days, bread rolls with ham and cheese when I have more time in the morning. I skip lunch most days, and even when I don't, I just eat one or two slices of bread with a bit of meat on it. I enjoy "coffee and cake time" a lot and I eat cake or biscuits and drink some tea every day at this time. Dinner is my big meal of the day, it's always a warm meal and it can be all kinds of stuff, usually there's potatoes and pork involved in some way.
My soulfood is fried sausages with Sauerkraut, mashed potatoes and crunchy bacon. My Granny always cooked that for me. Anyway, my favourite food is Grünkohl (cale). So, obviously I'm North-German.
The feeling after a big lunch is often called "Fresskoma". "Fressen" derrogatory term for eating and "koma" for "coma". Meaning being unable to focus on work or other things after the "Mahlzeit".
In Germany there used to be a sunday roast on sunday together with potatoes and sauce and vegetables,red cabbage and salad. After that there was always dessert. But that has also changed in the meantime that you don`t always eat fried food on Sundays.
It's hard to tell: I love so many dishes but I have to divide into two categories. 1. Dishes I always can eat all day long and 2. dishes that are special and rarely eaten. Eggs for example: I often eat fried eggs followed by softboiled eggs, but seldom scrambled eggs or omeletts (only on bank holidays). With potatoes: French fries 24/7 and often Bratkartoffeln (German fries or German fried potatoes - thinly sliced raw or cooked potatoes pan-fried with or without Bacon and onions) as well as potato pancakes. Potato dumplings only with dishes like sunday roast and at celebrations. As a child I loved Pillekuchen, a regional variant of Spanish omelette/tortilla, but I don't make it myself. I am a heavy meat eater but mostly only sausages or dishes based on minced meat, sometimes poultry breast. I love to grill but have to do it indoors. Braising or stewing is a prefered method as well but it's usually not worth it for me alone. Especially since I don't have space to store it to spread it over several days. Therefore I am lazy and often use convenience food.
My favorite dish my granny made is Spitzbuwwekliest. Kind of potatoe dumplings you make with the collected leftover cooked potatoes of a week. Mash the cold potatoes, put in semolina / gritz, potatoe starch, flour, an egg, salt and nutmeg and form longish dumplings. Fry diced bacon and onions in a pan and pour milk over when crispy. Add some salt and a good amount of pepper, then put the mixture over the cooked dumplings. Serve with apple compote. May sound weird but tastes good :D
There is a good German expression/word for what you explain at around 7:00 It is "Fressnarkose" which literally translates to Eating (or overeating) anaesthesia.
My father was such a great cook man I miss his food so much. v.v My absolut beloved german dish is "Grüne Soße" the version we eat in north hessen to easter.
The best potato dish: Peel raw potatoes, cut them into quarters (or eighths if larger), put them into a bowl with salt, oil and rosemary, mix well, place them onto an oven sheet and bake well until they are cross on the outside and soft on the inside. It's as simple as things can get (prepared in no time and on interaction required) and always a great supplement to steak, schnitzel, roast chicken or fried sausage; I even like it with fish. Instead of rosemary you can also use thyme or paprika powder, which slightly alters the taste and spiciness.
I live in the South-West of Germany at the French-German boarder. And I love both - the traditional "Poor people's meals" from my area which is simple, filling, delicious, and includes all kind of potato variations (I love potatoes btw). And also the food influenced by the French cuisine, from Croissants in the morning to fish soup at lunch to boeuf bourguignon in the evening. Salût de la Sarre 😀👋
07:20 in Germany, many people will know the colloquial term of being in Futternarkose (translated via deepl: Feeding anesthesia) for the time that you feel tired after a good meal :D
Es fehlen 💚Bratkartoffeln mit Speck und Zwiebeln💚 und 💚Kartoffelsalat💚 (als Beilage zum Grillen oder mit Würstchen/Wiener zu Weihnachten oder Silvester !
Hallo Mert, deinen Kanal habe ich vor kurzem entdeckt und finde den Blick von aussen sehr spannend, denn für mich ist das alles so selbstverständlich. Hier mal meine absoluten Kindheits- Lieblingsessen, und vorsichtig die Liste wird lang: Kohlrouladen mit Salzkartoffeln, am besten mit Wirsingkohl. Rinderroulladen auch mit Salzkartoffeln und lecker Sosse. Königsberger Klopse und, natürlich, mit Salzkartoffeln. Kalbsleber mit selbstgemachtem Kartoffelpüree und Zwiebelringen. Eier in Senfsauce. Kartoffeln mit Quark und Leinöl. Nudelsalat. Hühnersuppe. Linsensuppe. Rehrücken mit Rotkohl und Kartoffelklöße. Einheimische Pilze wie den Steinpilz oder Pfifferlinge, in der Pfanne mit Butter gebraten lecker. Zum Nachtisch/Dessert : Götterspeise mit Vanillesauce. Schokoladenpudding, ebenfalls mit Vanillesauce. Grießbrei mit Blaubeeren. Käsekuchen in allen Variationen, aber am liebsten mit Mürbeteigboden und Mandarinen. Eierkuchen /Pfannkuchen mit Erdbeermarmelade oder Zucker und Zimt. Und nicht zu vergessen: Eine gute Currywurst zwischendurch. Sicherlich könnte die Liste noch länger werden, aber das sind die Gerichte die mir aus meiner Kindheit sofort eingefallen sind und die ich auch heute noch gerne esse. Bei uns wurde fast alles selbst gemacht, dann schmeckt es auch "wie bei Oma " . Ich hoffe du schaffst es irgendwann nach Deutschland und sicherlich bekommst du viele empfehlenswerte Tipps wo du besonders gut deutsch essen kannst. Sorry dass ich auf deutsch schreibe, aber mein englisch hätte dich verwirrt. Übrigens ich wusste gar nicht das der Eierpieker typisch deutsch ist. Liebe Grüße an den sympathischen Schotten mit dem liebenswerten Akzent und allen anderen
4:24 Das ist das typische fast food meiner Kindheit (60er und 70er). Döner, Burger und Currywurst gab es bei uns nicht. Aber den Bratwurststand auf dem Wochenmarkt. Das Brötchen muss nicht die ganze Wurst umschließen. Es ist der essbare Griff für die Wurst. Auch der Lkw (Leberkäsweck) fand erst später bundesweite Verbreitung.
My favorite potato dish: Fried potatoes with onions, garlic and bacon My favorite dish containing potatoes: Potato Chorizo Tortilla I love BBQ, especially: Ćevapčići (sausage formed minced meat), warm potato salad and bamboo (50:50 cola-red-wine-mix). Favourite dish by my mum: Sage and Bacon Rigatoni with Parmesan Favourite dish by my granny: Schnippelbohnensuppe (snip bean soup with potatoes and salami) Favourite dish by my aunt: Sarma (stuffed cabbage rolls)
It is normal to cook for the family and everyone in family cooks. There is some organization needed to decide who and when cooks what when family is really big and there is only one small kitchen. There is only so many days in a week, month, year but that also allows to have multiple dishes per meal. There is always a bright side to everything. Also that makes Holidays very special.
BBQ: Beside grilled sausages there some special traditional lokal dishes, which are worth to taste. All this were made from pork. In Saarland try Schwenkbraten, in Turingia Mutzbraten and in Palatin Idarobersteiner Schwenkbraten and Spießbraten. Spanferkel is also well known. Most of the Germans did not even know these dishes. :-)))
"Most of the Germans did not know"... err, but now they do? Or what do you mean? Being German myself, I do not know any one person that does not know what a roast or Spanferkel is. If one likes it, thats another question. Even if some regions have their own names or special ways of preparation, both a "Schwenkbraten" (which per definition is not even a roast at all, just a steak-like piece of pork meat being bbq'd), a "Mutzbraten" and a "Spießbraten" are all basically a roast (heck, Mutzbraten even "just" seems to be a special kind of Spießbraten hence it's prepared on a skewer). I did not know Mutzbraten myself and upon quick research it seems tryworthy, but I still wonder about your final statement and what Germans you talked to...
We have issues with being tired after a big lunch as well. And we have also names for that.... "Suppenkoma", "Fresskoma" and "Fressnarkose" are the ones i know. But I guess there are more 😅
Yep, barbecue … I grill as often as possible and I don't care about the weather, if necessary I can eat inside if it's too cold or wet. A barbecue on New Year's Eve or one of the Christmas holidays is always a great way to get together. Apart from potato salad and potato gratin, I like potatoes in every preparation method.
Favourite dish as a kid - My grandma's "Dampfnudeln". A kind of big wheat dumplings that are steamed in a big pot and eaten with vanilla sauce. All kind of pasta even if that is originally italian. And green bean salad from my Granny - beans from the garden of our former neighbours. My Granny died 20 years ago.
Dampfnudeln is a very German dish, but also very regional. Loved in some regions, completely unknown in others. There is the sweet Bavarian oven version with fillings, which I don't really know, and the salty version from the Palatinate, which I absolutely love: A huge ball of yeasty dough, steamed in a frying pan with a tightly closing lid, where it swims in a very salty water that gives it a brown salty crust at the bottom. To be eaten either with vanilla sauce, with wine sauce, with preserved fruits, or with potato soup.
Traditional dishes were seldom with lots of meat, my parents (workers) didnt have that money. So we had potatoes with Sauerkraut. Or Mashed Big Beans with potatoes. Mashed carrots. Or potatoe cookies. roasted potatoes. Pasta was seldom when I was young (in the 60s). Today I am a vegetarian (for health reasons), so i do it along that lione, only a bit modernized. My favorites today are lentin soup, vegetable soup, or even a combination of mashed potatoes with greek zaziki and strong mustard. 😄
Ah, goddamn.. that one hit a nerve. Now I want my grandmother's Hasenbraten or Grünkohl und Pinkel.. or some nice Tote Oma, if we're already at the topic of grandparents cooking, no pun intended. 😅
One of my favourite potato meals , funnily enough, is actually Shepherd's Pie / Cottage Pie. I grew up in Germany and there are just SOOO many dishes with Potatoes as Side or Main Dish but at some point you feel like you've had all of them a hundred times. And while i really REALLY love Beef Roulades with cabbage and potatoes, the potatoes are just the side in that dish and the real star of it is the roulade. That's why i like Shepherd's Pie/Cottage Pie as an actual potato dish more. There the potatoes are not just the side-dish, but make up the cover and crust on top. And it's a dish that's not really that well known in germany, so I'm the only one in my friend circle and family who ever cooks it and it always feels like a nice holiday from the traditional potatoe dishes we got here. But to be fair i've been to Ireland in the past and had the best shepherds pie ever in a pub. So to me it always brings back memories of an actual holiday...
Try moussaka at a real Greek restaurant….when I visited Crete we stayed in a very local hotel where the owner ran the kitchen and we only had Greek cards but could hardly encipher the alphabet…. But her moussaka was to die for…23 years later and my mouth still waters
Talk about feeling heavy after a ample lunch in german canteen: I lived in Sheffield for a while and let me tell you that you will only be able to slump in your chair and will want to doze away after the regular fish and chips meal. Man, those are heavy.
Anyway like i was saying, Kartoffel is the fruit of the Earth you can BBQ it, boil it, bake it, sauté it. there is uhm: Kartoffelsuppe, Kartoffelauflauf, Kartoffelpuffer, Kartoffelknödel, Bratkartoffel, Pellkartoffel, folienkartoffel, chips, ofenkartoffel, Kartoffelbrei, Salzkartoffeln, Kartoffelsalat, Pommes, Kartoffelgratin, Kartoffelwaffeln, Kartoffelwedges, Kroketten, Kartoffelschnaps ....
The sausage in the bun hast the nice benefit that you can eat it without getting the hands all slippery because you can touch the bread and not the fatty sausage.
I like potatoes in different ways, my favourite is potato salad in the bavarian style. Cooked and peeled potatoes in slices, chopped onions (much ;-) ), some salt and pepper, and a mixture (1/3 of each): water, oil and vinegar, don't take too less, the potatoes are sucking it up. Then on top some chopped chives (or some scallions). You can eat it tepid or you let it rest over night, so all the flavours can come together.
My fav. german dish is "Sauerbraten" ... google translation calls it "slow cooked sour braised beef briskets". I am not sure about this translation though, but I takes me like up to 10 days to prepare, cook and finishing it until it's the way i love it! :-) It's worth it! It is erved with potatoe dumplings and red cabbage - and a sour sauce of course... *lecker/yummy
Have you ever had the original "Rheinischer Sauerbraten" (yep, the one made from horse meat)? That one tastes even better than the simple one made from beef (and it is much healthier, btw., as usual for anything made with horse meat compared to beef, pork, chicken or tuna!).
In my family we say Kaffe trinken and when I say that to my friends they look at me funny and aks me if I all of the sudden drink coffee. But no. It's just what we call it😅
Grilling is not the same as barbecue! What Americans mean with BBQ is widely unknown in Germany. Roasting all kind of food, meat as well as fish, vegetables, of course potatoes, bread and even cheese over the direct heat of glowing charcoal - not to mention gas - is grilling, although every German grocery store offers everything you need for that as "BBQ". The bread roll is primarily for holding the hot sausage without burning your fingers. Second important function of the bread roll is that you can add much more mustard to the sausage. The fact that you can eat the bread roll at the end is just a nice side effect. Having you "main" meal at lunch is something that - from my point of view - is becoming less and less common. Back in the times when more people worked in physically exhausting jobs, they surely appreciated a meal for lunch that gave them some energy for the rest of the work day and those workers still do, but for people with less physical work there is not so much need for that. Quite in contrary, a very filling meal for lunch makes many people tried. The so called "Suppenkoma" (soup coma) is that feeling of lack of energy after lunch.
Just come here and taste it :D. I swear if you have good selfmade Maultaschen, everything you need is a bit of potato sald and heaven opens to you :D. Zwiebelrostbraten and Krautrouladen are a match made in heaven for your tongue, too :D
In my opinion this video wasn't really much about German food, more about the culture around food. I'd say you could almost eat 365 traditional German dishes a year, without eating one twice. Let me count a few: 1) prime boiled beef with horseradish sauce and potatoes; 2) smoked pork choph wit sauerkraut and mashed potatoes; 3) a famous street food in Baden-Württemberg, a special type of thick potatoe noodles (Schupfnudeln) with sauerkraut and ham; 4) not to forget asparagus, wrapped into an omelette with ham, potatoes and sauce hollandaise; 5) as already mentioned in other comments, beef roulades with red cabbage and potatoe dumplings; 6) cabbage roulade with potatoes (what has to be mentioned in general, Germans need and love sauce to almost everything); 7) toast hawai (roasted white bread, pineapple, cooked ham, cheese and a cherry on top, backed in the oven); 8) onion tarte (often eaten with young wine), 9) potato boiled in the skin with different side dishes like cheese, curd, butter or some spice or salt to dip in... Because I grew up poor in the 90's we had meat only on sundays or sometimes on saturdays as well. We often were in the woods and often had mushroom dishes, typical swabian dishes (different kinds of Schupfnudeln, Spätzle/Spatzen and so on), very often leftover food got made into some new dish another day and so on, some things people would call dessert, was our main dish at times, like yeast dumplings (sweet or salty) with apple purée, Spatzen (kind of noodle dough made into a kind of dumplings) with cinnamon and sugar.
Indeed (Wiener) Schnitzel and (French) Fries (Pommes Frites) are well known in Germany but not really traditional. Germany is famous for Bratwurst too, but if it is traditional than as "German fast food". Typical German dishes are several soups and stews (e.g. Erbsensuppe), of course any kind of potatos (Bratkartoffeln, Kartoffelpüree, Kartoffelklöse), vegetables (carrots, peas, etc.) and non "deep-fried" meat (cutlet, meatballs, roast meat). Beside potatos pasta based meals (Spätze, Maultaschen) are famous, as well as rice is (e.g. with Königsberger Klöpse or Hühnerfrikassee). In my youth we ate meat on sunday (Sonntagsbraten), and maybe one more day that week (e.g. Kotelett on Wednesday). We used to eat vegetarian or even vegan too (spinach with egg or Reisbrei with cinnamon and sugar), but weren't vegetarians. Fried bacon is often part of meals, even with Feldsalt (corn salat)). And there are a lot of traditional specialities, that are side dishes (e.g. Kochkäse, Obazda, Heringssalat, etc.). BBQ grilling was traditionally reduced to "Flachgrillen", i.e. grilling a Bratwurst or a steak above coals, or even cooking patatos in embers. But BBQ as American BBQ is becoming popular, and not only that, Germans like to prepare and eat their meal outside. Nowadays you can find any kind of food in Germany, as long the incredients are available. Many Germans make Italien, Greek, French, Turkish, Indian or Thai meals. And many other countries, I'm sure you find fish & chips fans in Germany too. :)
Very strange example choices. If I am not wrong, the most loved fruit is growing in Germany. Ask a child: Strawberries! Also the cake choice was...l. Schwarzwälder/Black Forest is so heavy... because of that, its not eaten that often. I would rather say Eierschecke and so on for coffee.
I like bbq. Especially vegan bbq is pretty good. My sister in law doesnt eat animal, so she prepares meat bbq and vegan one and i can happy mix in their garden Bee sting is delicious candied honey almond flakes over fluffy vanilla cream and biscuit
