The National Dish of Germany. Sauerbraten Rhenish; is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be cooked from a variety of meats, most often from beef, but also from chicken, lamb and mutton, pork and horse. Have you eaten Sauerbraten?

Schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, squid, or turkey. Wiener Schnitzel began in Austrian and is made from Veal Cutlets. Schnitzel is a popular German dish that consists of a thin, breaded, and fried cutlet of pork. A Schnitzel is arguably one of the most famous German dishes, and it's so popular that you will find it on the menu in almost every German restaurant. Have you eaten Schnitzel?

Kartoffelpuffer (Potato Pancakes) Kartoffelpuffer are the German version of potato pancakes that are served as a side dish, snack or even an appetizer. Potato Fritters or Potato Pancakes (Kartoffelpuffer) Another potato dish famous all over Germany is potato fritters, aka potato pancakes. They are delicious served with applesauce, sour cream, or smoked salmon. Have you eaten Potato Pancakes?

Bratwurst is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. Bratwurst is a classic German sausage enjoyed across the country, especially popular in the southern regions like Bavaria. Have you eaten Bratwurst?

Sauerkraut is a quintessential German side dish that complements many meals. It has ancient origins and was used by Roman soldiers as a preserved food. Sauerkraut is a quintessential German side dish, which is rarely skipped from the dinner table. Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Have you eaten Sauerkraut?