Across every culture, some dishes might seem rather unpalatable to outsiders. Germany, known globally for its hearty and delicious cuisine, is not exempt from this. While some foods are popular and have made their mark worldwide, some German delicacies might cause a few to be hesitant about taking a bite. This might be a result of their unfamiliar appearance or texture but according to the unaccustomed palate, here are some “disgusting” foods in Germany.
Schweinshaxe
Schweinshaxe, a famous Bavarian dish, is also known as pig knuckle or hock. It may not be the prettiest dish with its meaty and bony appearance, but it is delicious. The pork knuckle is marinated in beer and spices before being roasted until it’s crispy outside and tender inside.
Blutwurst
Blutwurst, also known as blood sausage, is a popular dish in Germany. It’s made by cooking pork meat and mixing it with pig’s blood, giving it its distinctive dark color. It might sound distasteful to some, but Blutwurst is quite tasty when paired with other foods like sauerkraut or potatoes.
Sülze
Sülze, also called head cheese or brawn, is a cold-cut meat dish made from the gelatinous parts of an animal’s head. The meat is cooked and set in aspic before being served cold with bread and pickles. While it might be a challenge for people not accustomed to this traditional German dish, it can be found in many restaurants and markets across Germany.
Labskaus
Labskaus is a traditional dish from Northern Germany that consists of mashed potatoes, corned beef, beetroot, and pickles. Its pinkish hue may not look appetizing, but the combination of flavors makes it a delicious comfort food for many Germans. The dish has existed since the 18th century and is still commonly eaten today.
Metzelsuppe
Metzelsuppe, or “butcher’s soup,” is a hearty stew made from different parts of the pig-like liver, heart, and lungs. It’s cooked with vegetables and spices and served with bread. Its bold flavors and hearty ingredients may not appeal to those with more delicate tastes, but Metzelsuppe is a popular dish during winter in many regions of Germany.
Kutteln
Kutteln, also known as tripe soup or cow’s stomach, is a traditional German dish made from the lining of a cow’s stomach. It can be served in various ways, like fried with onions or cooked in a stew with vegetables and spices. Although its chewy texture and distinct aroma might be off-putting to some, Kutteln is considered a delicacy in many regions of Germany.
Saumagen
Saumagen, also known as “sow’s stomach,” is a dish from the Palatinate region of Germany. It’s made by stuffing a pig’s stomach with pork meat, potatoes, and spices before being boiled or roasted. Its appearance may not be for everyone; however, Saumagen has gained popularity and even has its festival in Bad Dürkheim.
Matjes
Matjes, known as soused herring, is a popular dish in northern Germany. It’s made by brining young herring in a mixture of salt, vinegar, and sugar before being served with onions and bread. Matjes has been a staple food in the region for centuries, but the smell may be off-putting to some,
Liverwurst
Liverwurst, or liver sausage, is a spreadable cold cut made from pork liver and other meats. While it may not sound appealing to some, it’s a popular delicacy in Germany and can be found in various forms like pâté or sliced on bread.
Weisswurst
Weisswurst, which translates to “white sausage,” is a traditional Bavarian breakfast sausage made from veal and pork. It’s usually served with sweet mustard and pretzels and has a distinct white color due to being boiled rather than smoked. Weisswurst is considered a staple in many regions of Germany and is a must-try for any visitor.
Rote Grütze
Rote Grütze, which translates to “red grits,” is a popular dessert in Germany. It’s made by cooking cherries, raspberries, and strawberries with sugar and cornstarch until it forms a thick sauce. The mixture is then chilled and served with vanilla sauce or whipped cream.
Leberkäse
Leberkäse, or “liver cheese,” is a meatloaf made from pork, beef, and bacon. It’s typically served in slices with mustard and bread or in sandwiches. Despite its name, Leberkäse doesn’t contain any liver but gets its name from the texture that resembles liverwurst.
Gefilte Fish
Gefilte fish is a traditional Jewish dish that has become popular in Germany. It’s made by mixing ground fish with spices and forming it into small oval-shaped balls before cooking them in broth. While the appearance may not be for everyone, Gefilte fish is a tasty appetizer or snack commonly found at markets and delis across Germany.
Schneeballen
Schneeballen, or “snowballs,” are a popular pastry from the Bavarian region of Germany. They consist of shortcrust dough formed into balls and deep-fried until crispy. The balls are then covered in powdered sugar, chocolate, or other toppings before being served. Schneeballen has become a beloved treat for locals and tourists alike.
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This article was produced on Health Makes You.