snack

A snack is a snack between meals. The English term snack is also in use. Depending on the region, the terms snack, snack or Vesper are also used. Usually regional specialties are served, such as a Bavarian snack . In Germany, however, the small stalls or shops where quickly prepared meals are sold are also named as snack bars. Very classic: currywurst or fish rolls.

Regional specialties from Bavaria and Franconia

Nuremberg sausages

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

Weiter lesen
Regional specialities from Rhineland-Palatinate

Palatinate Saumagen – pig’s stomach

As the name suggests, Pfälzer Saumagen is a speciality from the Palatinate, a region in south-west Germany. It is a typical slaughter day dish and home cooking. The stomach of the female domestic pig is filled with sausage meat, potatoes and spices and cooked in hot water.

Weiter lesen
Regional specialities from Hessen

Onion Tart

Onion tart is a hearty dish that is also served as a snack.

Weiter lesen
Fastfoodkochbuch
Regional specialties from Baden-Württemberg

Bacon Pie

Dough, leek, bacon, sour cream and eggs form the basis of this simple (but substantial) dish.

Weiter lesen
Typically German: bread

Greaves lard, lard slice

This simple and inexpensive spread is made from lard, greaves and onions.

Weiter lesen
Regional specialities from Hessen

Spundekaes – a cheese

The bung cheese is prepared from cream cheese and cream curd with pepper, noble sweet paprika powder and salt. Serve with salty pastries such as pretzels and salty biscuits or bread.

Weiter lesen
Fastfoodkochbuch
Regional specialties from Germany

Boulette, meatball, meatballs

From a snack on the football pitch to a star chef's recipe, these minced meat patties are at home all over Germany.

Weiter lesen
Regional specialties from Bavaria and Franconia

Bavarian Leberkaese – liver cheese

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

Weiter lesen
Regional specialities from Hessen

Ahle sausage

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.

Weiter lesen
Regional specialties from Bavaria and Franconia

Pretzel

Probably the best-known pastry in Germany is also the bakers' guild symbol. In the twinkling of an eye, professionals turn a yeast dough crust into an artful intertwining - the pretzel.

Weiter lesen
Restaurants with specialties from Thuringia

Mutzbraten fresh from grill

Mutzbraten from the grill is a Thuringian speciality. Here addresses where it is available the snack freshly grilled. It is eaten with mustard, sauerkraut and bread.

Weiter lesen
Regional specialties from Thuringia

Original Thuringian Rostbratwurst

What is the Thuringian Rostbratwurst all about? Info recipe and addresses of barbecue stands for the so-called Roster.

Weiter lesen
Regional specialties from Germany

Currywurst – cult and calories

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.

Weiter lesen
Regional specialties from Bavaria and Franconia

Brotzeit – A hearty snack

Brotzeit or Vesper is a small, usually hearty snack. In Bavaria, Weisswürste (white sausages), bread and Obazda are part of it. More info here.

Weiter lesen
Regional specialties from North Rhine-Westphalia

Halver cock

A Rhenish Halver Hahn (half rooster) consists of a rye roll with butter and a thick topping of Gouda cheese.

Weiter lesen
Regional specialties from North Rhine-Westphalia

Pumpernickel

Pumpernickel is a hearty, durable bread made from rye meal with a long rising time. Invented in Westphalia, the bread is now available everywhere. However, it is worthwhile to fall back on the quality of the Westphalian quality bakeries in terms of taste.

Weiter lesen
Regional specialties from Hamburg

Hamburger Cooked Sausage

Hamburger Gekochte is a semi-solid spreadable sausage in natural casing (approx. 700g). It is popular throughout northern Germany. It is eaten cold on bread or warm as a meal.

Weiter lesen
Regional specialities from Hessen

Hessian Handkaes with music

Handkäs mit Musik is a traditional and very regionally specific product from Hessen. Handkees or Handkas owes its name and size to the way it is made.

Weiter lesen
Regional specialties from North Rhine-Westphalia

Kölsche Kaviar met Musik – Blood sausage roll

A rye roll with blood sausage: that's Kölsche Kaviar met Musik. An invention of Rhenish cheerfulness. Elsewhere, it's simply a sandwich.

Weiter lesen
Regional specialties from Mecklenburg-Western Pomerania

Rollmops

Rollmops is a typical "hangover breakfast" in this country. It is a rolled up marinated herring fillet with a filling.

Weiter lesen
Cooking recipes Regional specialties from the federal states

Weimar onion market bread

Onion market bread is a hearty specialty from the onion market in Weimar. Here is the original recipe for a snack between meals.

Weiter lesen
Back to top button
X