- Jung-Jacob, Gudrun (Author)
- Winter, Heike (Author)
- Ira Schneider (Author)
- Lehnert, Claudia (Author)
- Lehnert, Charly H. (Author)
- Günther Klahm (Author)
Letzte Aktualisierung am 2023-10-04 / Affiliate Links. Als Amazon-Partner verdienen wir an qualifizierten Verkäufen. / Bilder von der Amazon Product Advertising API
Information about the federal state of Saarland
For a long time, the smallest federal state in southwest Germany was strongly influenced by coal mining and the steel industry. From this developed a simple, quite nutritious cuisine in which the potato played a major role. Thus Backesgrumbeere, Dibbelabbes or Verheiratete, which still belong to the Saarland cuisine. On the swivel grill, for example, pork neck is “swivelled” (grilled) or there is a Naachtesse, a dinner.
But a very well-known speciality is the Lyoner, a large boiled sausage. Due to its neighbour France, however, the gastronomy in particular has a strong French influence.