sausage

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In the Rhineland, Döbbekuchen or Döpekooche is one of the traditional dishes. Grated potatoes are baked in the oven together with smoked bacon (Dürrfleisch). A cast-iron pot “en Döpp” is usually used for this. The originally simple dish (as in our recipe) is modified in many ways depending on the region and family. For example, 3 layers of potatoes are used, and in between they are topped with the ends of the mead and bacon.This meal is eaten in the northern Rhineland-Palatinate and southern North Rhine-Westphalia. A similar dish with the same basic ingredients exists in Saarland and is called Schales. It is also an integral part of Saarland cuisine. A potato cake from the rhineland. Advertisment

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ADVERTISEMENT Included are Eichsfelder Feldgieker, Eichsfelder Stracke and Thüringer Knackwurst (Mettwurst).

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ADVERTISEMENT The Brockenhexe shows in this gift where everything comes from: Schierker Flintstone and Harzer Schmorwurst.

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ADVERTISEMENT Gourmet basket from the Oldenburg region. Included are regional specialties like homemade sausage, ham, fruit spreads, pasta and more.

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The Nürnberger Rostbratwurst is probably the smallest bratwurst in this country. This sausage is also suitable for another speciality: blue Zipfel or sour bratwurst.

A typical specialty from the Black Forest: cold smoked with various herbs and spices, it gets a typical black-brown rind.

The original from Bavaria. This light-coloured boiled sausage is a typical speciality. Made from veal (pork), back fat and spices, the sausage is warmed in water and eaten with sweet mustard, pretzels and a wheat beer.

Next to Weisswurst, Leberkäse is probably the best known regional speciality in Bavaria. For the snack there is a fresh Leberkässemmel. recipe

Originally a simple dish of potatoes, onions, pancetta and simple spices.

Hoppel Poppel is a simple, hearty dish made from leftovers that can be prepared very quickly.

In the northwest of Germany Pinkel (a Grützwurst) with kale is a traditional dish especially in the kale season from January to February.

This typical regional speciality originates from the north Hessian region. Translated, the name means nothing more than "old sausage", alluding to the average 2-month maturing period.

The Bergische Kaffeetafel is not just about drinking coffee. With Dröppelminna, grain, grey bread, Gugelhupf, rice pudding, sausage, fruit spread and more, it is something very special from the Bergisches Land.

Who does not want to cook himself receives the Pfälzer Saumagen here in the restaurant.

Berlin, Hamburg, Bremen... A winter vegetable

Here the Lyoner comes in different creations on the table

ADVERTISMENT Typical Bavarian gift set with Bavarian specialties.

The Currywurst is probably one of the most famous specialties of the German snack culture. Sung about by Grönemeyer, devoured by commissioners in crime novels, honoured with a museum and hotly debated whether with or without intestines. It's the sauce that counts.

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ADVERTISEMENT Upper Palatinate picnic basket with sausage specialities from a butcher's shop

The Rhenish dish Himmel un Äd ("Heaven and Earth") derives from the fact that apples on the trees are close to heaven, compared to "Erdäpfeln", as potatoes are called in old German. In the Rhineland, Westphalia and Lower Saxony it is served up. Here's the recipe.

What are blue tips and how are they prepared? Discover Bavarian specialities here.

Restaurants and gastronomies that serve Weisswurst.

Bermer Knipp or Hackgrütze a popular North German speciality for the cold season. Oat or barley groats are mixed with meat and spices to make a sausage pudding and eaten hot from the pan.