Hackepeter – the famous German sandwich made from raw minced meat
Journalists from Deutsche Welle talk about culinary curiosities from Germany. However, it should be noted that many of the dishes suggested below can be found in various versions in the cuisines of other peoples of the world.
Minced meat with fresh onions
Minced meat (exclusively pork), seasoned with salt and pepper, is called "Mett", meaning "food" or simply "meat". And although eating raw meat is far from safe, in Germany it is hard to resist a sandwich or a bun. The name "Hackepeter" is a synonym for this German dish.
Hawaiian toast
The treat with the promising name "Toast Hawaii" was invented by the famous German TV presenter and chef Clemens Wilmenrod in the mid-50s of the last century. Baked bread with ham, a slice of pineapple (usually canned), processed cheese, and a cocktail cherry immediately appealed to a wide range of consumers, not only in Germany.
Blood sausage
Blood sausage (Blutwurst) is eaten not only by Germans. But in Germany it is an indispensable ingredient in several unusual dishes. Residents of the Rhineland eat the sausage after frying it in a pan, with mashed potatoes and apple mousse. This dish is called "Heaven and Earth". Berliners, on the other hand, have their own version – with potatoes and sauerkraut, which they have nicknamed "Dead Granny".
Stuffed stomach
The most famous version of this rather ancient dish comes from the Palatinate – "Pfalzer Saumagen". This pig's stomach, stuffed with several types of meat, boiled potatoes, eggs, spices, and aromatic herbs, was enjoyed not only by former German Chancellor Helmut Kohl but also by his high-ranking guests. Among them were Margaret Thatcher, Mikhail Gorbachev, and Ronald Reagan.
Aspic
Aspic, jellied meat, or head cheese (Sülze) – not to everyone's taste. This German dish has many recipes. In some southern regions of Germany and in Switzerland, it also refers to stuffed stomach (Schwartenmagen).
Handmade cheese
Handmade cheese (Handkäse) is traditionally produced in the central region of Germany – Hesse. But it is probably only truly appreciated in its homeland. Many are rather put off by the semi-transparent cheese's characteristically pungent smell. It is usually served in a vinegar marinade with raw onions. And with it, a glass of young apple wine.
Labskaus
The main thing in this popular dish of northern Germany is the method of preparation: long simmering in a clay pot or cauldron. Labskaus has been made since ancient times from corned beef, beets, and potatoes, gradually turning them into a "mush". Labskaus cannot be called appetizing, but in combination with herring, a pickled cucumber, and a fried egg, this dish will pleasantly surprise even seasoned gourmets.
Eel
Eel (Aal) is one of the most expensive delicacies. Traditionally, it, along with dried fruits, root vegetables, herbs, and leftovers from yesterday's dinner, is used to make the legendary Hamburg "sour soup" – Hamburger Aalsuppe. Sour because it is seasoned with vinegar. Smoked eel is also famous.
Rollmops
Marinated herring fillet is rolled into a roll and secured with wooden sticks: this is how the appetizer that appeared in the 19th century in Berlin is prepared. The rolls, filled with gherkins and onions, were supposed to resemble the snouts of pugs that had become fashionable, hence the name – Rollmops.
Milbenkäse
Germans do not have a particular love for insects on their plates. But if microscopic mites (Milben) are involved in the production process of a special type of cheese called "Milbenkäse", there are no objections. This is perhaps the most extravagant cheese, whose manufacturing technology has been known in Germany since the Middle Ages.