Meat is a huge part of German cuisine. One main ingredient
that is used in many of the German food is pork. This is heavily relied on in
the German culture because of the variety of food that you can create from one
animal. Every part of the pig is used in traditional German cuisine. One type
of food that is able to be made in Leberkäse. This is still a popular food
throughout Germany. This can be compared to the American version of meatloaf.
Parts of the pig including the liver are made into bologna. It is then baked
into a loaf shaped pan until the edges are crispy and brown. You can then eat
it or slice it and put it on the stove to make it crispier. The blood of the
pig is used to make sausage. The blood is mixed with some meat fillers and when
it is cooled, it can be thickened and stuffed to make sausage. This traditional
type of food is declining with the newer generations because now the economy is
better and people have more money. It was a necessity for the older generations
living in poverty (especially during WWII) to use every single part of the pig
for food, and that is how they survived.
A popular tradition amongst the German people is roasting a whole pig
during the holidays. Pigs are a popular
source of food because of the amount of them and pork very cheap to get in
Germany so it used quite often in a variety of forms. Beef and veal is also
very common in the German diet.
Weisswurst is a popular sausage that is made from veal and pork. It is
known as the “white sausage” because of the unusual color of the meat. One of
the most common types of sausages is the bratwurst. For this sausage you would
use the pork shoulder and beef. Most sausages are commonly made today and have
been passed down for generation to generation.
http://www.kochbar.de/cms/videos/wissenshunger/weisswurst.html
http://www.eatlive.eu/regmaps
http://pictures.kylereed.com/ForeignTravel/Europe1/index.html
Sources:
"German
Regional Food Specialties." German Regional Food Specialties.
N.p., n.d. Web. 20 Apr. 2015.
"Homemade
Bratwurst Recipe." Great for the Home Sausage Maker. N.p.,
2008. Web. 20 Apr. 2015.
I enjoy how you tied the timeline of using the pig into your blog. During times of war, countries don't have the luxury of just throwing away eatable pieces of meat. Now, though, the country is able to pick the greatest pieces of meat and use the rest as livestock food. It is interesting how the view changes over time.
ReplyDeleteMy favorite part is that they roast a whole pig on holidays. I think it really creates and sense of culture and relates them back to the history of those who came before them. I also think the use of the who pig relates very much to the Native Americans when they never let a part of the animal to waste either.
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