Many classical German preparations include savory meat dishes, such as sauerbraten, schnitzel and regional variations of sausages, collectively called wurst. Other classic German foods include spätzle, potato salads, potato pancakes, cabbage dishes and deserts, particularly baked sweets prepared with fruit, such as in apfelstrudel or Black Forest cake.
Sauerbraten is one of the most commonly known German dishes. It requires marinating a large cut of beef, such as bottom round, in a mixture containing sugar and vinegar for several days before slowly braising it.
Almost every region of Germany boasts its own variety of sausage. Currywurst hails from Berlin, weisswurst from Bavaria and bratwurst from the center of the country.
Schnitzel is popular in many Germanic-speaking countries. It consists of cutlets of beef, pork or poultry, mercilessly pounded until paper thin and then fried.
Spätzle is a type of German pasta or dumpling made from an eggy batter; chefs form the pasta by pushing bits of the batter through a slotted spoon or colander.
Other German dishes appeal to lighter appetites, including soups such as cream of asparagus, lentil and cold cherry. Other simple preparations include side dishes such as easy braised cabbage, or a creamy cucumber salad dressed simply with sour cream, seasoning, sugar, vinegar and fresh dill.