What do Germans like most?

There really are hearty German specialities

Found this on the German Consulate Melbourne Web site! 

There really are hearty German specialities When they envisage German food, foreigners tend to think of sausages and sauerkraut. There is in fact an incredible range of German sausages. Some, like the Thuringian and Nuremberg grilled sausages are now under protection as regional specialities by the European Union. But what do Germans really eat? Among the specialities are pork knuckles, Kiel sprats (small fish) and salted herring, according to the "Manual for Germany" put out by the German government's representative for migration, refugees and integration. According to this source, other favourites are the fried meatballs also known as fricadelles. Each region also has its own wide range of specialities - some of them hearty local dishes. Potato recipes are popular. Chancellor Angela Merkel enjoys potato soup, for example. In southwestern Germany there are "Schupfnudeln" - finger-thick noodles made from a potato dough - and "Flammekuchen" - a thin wheat pastry made with onions, bacon and sour cream. German noodles known as "Spaetzle" and made from flour, egg, salt and water are well known. Pig's stomach stuffed with minced pork and potatoes, a dish from the Palatinate known as "Pfaelzer Saumagen", was the favourite of the former chancellor, Helmut Kohl, and became well known during his long period in office. Frankfurt green sauce, made from at least seven different herbs is popular in Hesse. Bavaria is known for its "Weisswuerst" pale veal sausages, filled in natural intestine and cooked by blanching, and for its "Leberkaese" meatloaf made from beef and pork - it has little to do with either the liver or cheese that its name implies. North German cuisine also has its hearty dishes. "Gruenkohl mit Pinkel" is a dish of sausages with groats served usually in the autumn with curly kale and "Labskaus" a creamy pink mash of salted meat with potatoes. "Leipziger Allerlei" is a vegetarian dish from the region of the same name and "Spreewaelder Gurken" a gherkin speciality enjoying EU protection from the Brandenburg region around Berlin. Sausages are a favourite all across Germany. The fastfood stands serve Wiener, Frankfurter, Nuremberg and Thuringian sausages - and the "Currywurst", a grilled sausage cut into bite-sized chunks, smothered in a spicy tomato sauce and liberally sprinkled with a curry powder. Former chancellor Gerhard Schroeder's loved this speciality. The humble sausage has even made it into the museum. The small community of Holzhausen near the Thuringian capital of Erfurt is home to the "First German Grilled Sausage Museum" that opened its doors in May (www.bratwurstmuseum.net). When they envisage German food, foreigners tend to think of sausages and sauerkraut. There is in fact an incredible range of German sausages. Some, like the Thuringian and Nuremberg grilled sausages are now under protection as regional specialities by the European Union.