DELICIOUS GERMAN FOODS YOU MUST TRY 🇩🇪

[@AntoinetteEmily]

Hey guys, thanks for pointing out that there are many regional varieties of all the German foods I talked about. I just mentioned the varieties I really enjoy but maybe I can make a part two where I get into more detail. What is your favorite traditional German food? What type of potato salad is most popular in your region?

[@michelroerig7825]

In my region (Nordhessen) we prefer potato salad on a mayonaise base (but not too heavy) seasoned with pickels (sour cucumbers), a bit of pickels water and eggs if you like. Another nice salad is Nudelsalat which is mostly made at home for partys. There are hundrets of several recipes (google it for example at "chefkoch.de") :-)

[@docmcconvoy4034]

The potato salad in my family is made like this: First you peel the potatoes and slice them in the size you prefer for eating, then you cook them. While you do that you take care of the cucumber. For a normal bowl you need half a cucumber, you cut off the skin then cut really thin slices. We normaly use a Gurkenhobel for that. you put those thin slices in the bowl, then add salt on them so the water gets drawn out. when the potatoes are boiled you get rid of the cucumber-water and put in some vegetable stock powder (you will find a good one under the name 'Vegeta' in stores), between a full teespoon and a half, it depends on your taste. Then you add the potatoes while they are still hot and then you also add a good mayonaise. I recommend 'Miracel whip'. You can add as much as you like, but normally we only add so much that it is still light. naturally you mix everything thorough. If you try it, first add only a little mayonaise, and then you can still add a little more after mixing and tasting it. The texture of the salad is the indicator, it should not feel watery when you eat it. And then comes the clue. Put a towel or sheet of cloth or a lid on the bowl and let the salad rest for half an hour or more so the different ingeredients can share their tastes. Normally it should still be mildly warm when served. If you try it, I hope you enjoy it.

[@alexanderroth1427]

Test the rotkohl with german mashed potatos :) it´s great

[@alexanderroth1427]

Try speck bohnen..it´s those long green beans mixed with spices and bacon best served with mashed potatoes.

[@helloweener2007]

In northern Germany it is more with mayonnaise and cold and in southern Germany with vinegar / mustard and warm. Here we make it we mayonnaise or some people replace it with yogurt. In my family we boil onions in a broth. Important that the onions are boils because the salad will start fermentation otherwise. Pickles and some pickle water for the sour taste. Instead of adding mayonnaise we use a small package of a good Fleischsalat, that is worth the name. So there is some mayonnaise in it but not this much. With the broth it becomes more fluid but the potatoes will soak it up. Some Mustard, eggs or parsley are optional. And it is better if the mustard is "extra scharf". Salt and pepper after own needs. The salad needs at least half an hour time to infuse. It goes usually with sausages or fried fisch / fish fingers.

[@hanssen71]

you forgot the best part of spaghetti eis! whip cream on the bottim that freezes from the ice on top! it is sooo good

[@NRubric]

Bratkartoffeln with bacon and onions are godly. Especially in combination with fried eggs (where the yolk is still liquid).

[@AnteFuerst]

and with spinache, i love it.

[@Tommusix]

Und dazu Gurkensalat oder Tomatensalat oder Gurkentomatensalat. Das befeuchtet die Kehle und wirkt sehr erfrischend.

[@philippbock3399]

Dear Antoinette, Thank you very much for your heart warming videos. If you like Bratkartoffeln, try to get a Bavarian "Gröstl" - it contains Bratkartoffeln, beef, bacon ... etc. and in the end we put an egg above ... A very delicious meal with Rotkohl (in Bavaria we call it "Blaukraut") is "Rindfleisch in Sahnesoße" with Blaukraut and noodles (or a dumpling) Or try "Rouladen" the side dishes are similar to Rindfleisch mit Sahnesoße: Blaukraut, dumplings or noodles. In winter many Germans make "Punsch" with mulled wine, orange and lemon juice, black tea (with spices) ec. Many greetings from Philipp

[@blubb2010]

Check your local bacery or pastry shops. They have gluten free breads that taste just like our regular bread types. Don't worry our bread is for sure better than the breads you know from home. Give it a shot. I actually didn't miss a thing during my time in NZ. I actually never thought about Germany but the bread was really something I missed. When I came home, first thing I got was a huge sour dough loaf of bread and Fleischkäse. You gotta try warm Fleischkäse with mustard. Bet you'll love that as well.

[@beadus3512]

Antoinette Emily, you are one of the sweetest youtubers and a wonderful ambassador of your beautiful homeland New Zealand. I really enjoy your view on cultural differences and your way of integration. Amazingly, though you speak fast, it's easier for me to understand New Zealand English than e.g. the broad American accent. Thanks for all the effort you put into your videos! Have a great summer ☀️

[@AntoinetteEmily]

Bea Dus Thank you so much! Your comment put a big smile on my face ❤️

[@heinrichvonhachtenbuchler3167]

The vinegar potato salad variant is the one that is served more in South Germany while the mayonnaise one is more known in the north/northeast. I have/had grandparents both from the south and the east, so both variants are served in my family ( I really like both variants).

[@cooking-the-world]

I am a big fan of cabbage rolls and Bayrisch Kraut. Both of them with mash potatoes. And you are right - German potato salads are delicious! Thanks :)

[@YourSuccessSystems]

Love your enthusiasm about German (mostly Bavarian) food. Many of the food items you named are also my favorites... Great Video!

[@mikeymike437]

Weißwürste esp. in the combination with sweet mustard and a brezel are an almost divine food.😍

[@HayleyAlexis]

Spezi....

[@rudelverni]

Da mag jemand wirklich Spezi. Ich hab noch nie jemanden so oft über Spezi reden hören. Und dank dir seh ich jetzt auch noch überall Spezi, in allen Regalen. Ich weiß noch nicht ob ich das gut finden soll, nachher will es mir noch was sagen :)

[@DanicaChristin]

Spezi is the best 😍

[@peterpain6625]

If you like beer try ordering "Schmutz" as beverage in northern germany. It's not the water from washing the dishes i promise ;)

[@machtharry]

Spezi and bread - the two things I always buy at the airport when comming back to germany from anywhere.

[@pumba_gtv4335]

@Hayley Alexis Du und dein Spezi :D Meine ex freundin ist auch Amerikanerin und brachte mir immer A&W soda cream mit.... seit dem will ich das immer :D ich könnte darin baden!

[@dortekuhler-otuekpo8810]

Antoinette, you are such a sympathic person. Cause of youtubers like you I'm more thankful about my country and Europe. But I would love to know your country. It shall have so wonderful nature and nice people

[@silubr1]

Neumarkter Lammsbräu makes gluten-free beer, Pilsner, Weissbier and non-acloholic - I’ve actually tried the Pilsner (lager), and it’s quite good. Which can’t be said about Pionier (the other gluten-free beer in my local supermarket), which did taste quite off, and was actually more expensive. The Daura Damm was also decent, but it’s one of those imported beers only found once in a blue moon. There are more gluten-free beers, but you really have to look.

[@alanbarr9327]

You said, in your clip, you like red cabbage. I can recomened a delicious roast to go with it. It´s called "Sauerbraten". You can get it at your local butcher, or, at times in a super market of your choice. It´s usually pre-seasond, so all you have to do is push it into the oven. Potatoe mash, red cabbage, and your good to go! Bon Appetit!

[@heikojahn1506]

"Spaghetti Eis" has been inventend in Mannheim/Germany in 1969 by Dario Fontanella. The Gelateria still exists and is woth a visit :-)

[@peterdoe2617]

Starting from the end: try raspberry sauce on your icecream as well. Very popular in germany is also "Eis und heiß". Means your pour heated up fruit puree over balls of vanilla ice. About the Sauerkraut: add some (preferably fresh) chopped pineapple to it. It'll add some sweetness. But you also need to find a good brand for the Sauerkraut. They differ in quality. About the Rotkohl: you may wanna add just a hint of ground cinnamon to it. And maybe a bit of red wine. In this case the acid of the wine can balance the sweetness. For green cabbage, there is only one brand: "Lüders"! It's completely different: it's not as watery as the stuff other brands offer. If not available, ask friends from northern germany to ship it to you. It's worth it! For savoy cabbage: try it with star anise and cream. You will find it on chefkoch.de : Anis-Wirsing (if you think that guy looks familiar, well....) Last but not least: a MUST try is Spaetzle. They are easy to make.They are egg noodles. But when mixing the dough, you really beat it up to get some air inside. (This is the magic!) Few or no salt in the dough. (the more salt, the more prone the noodles are to break, later.) Noodle water as salty as sea water is important (taste it!). The air in 'em makes 'em grow in size, when boiling. And fluffy. You can slightly fry them in "Nußbutter", afterwards. "Nußbutter" is the german word for brown butter: when you slightly heat it up, it'll turn brown in the process. This will change the aroma to a kinda "nut-flavour". This is i.e. what you wanna fry scallops in. In Inda, the call it "Ghee". Just a few ideas. Welcome to germany!

[@mcmelre]

My absolute favorite German foods are Jägerschnitzel, rotwurst, rouladen, and apfelstrudel. I'm SO excited to be moving back in September!!!

[@maraboo72]

Sauerbraten! Did you ever try Sauerbraten? But the real one, 4 days in vinegar and wine and things that make the meat so delicate that you don't need a knife for it. Not the soft version with raisins! Sauerbraten with Knödel and Rotkohl or Apfelmus.

[@SilvaLuna]

maraboo72 westfälisches Rindfleisch mit Zwiebelsauce 😍😍😍

[@Afamilydaycare]

I love Sauerbraten! I make it all the time. I have my mothers recipe. We make a German dinner every Sunday.

[@petrameyer1121]

The real one made with horse meat? :)

[@erikalouwrens3992]

OMG! This is too delicious for words! I am South African but my Dad was born in Germany. On Sundays, when my Dad cooked, we had German specialities and I crave them now.

[@Astrofrank]

Den Rheinischen Sauerbraten mit Rosinen und Honigkuchen habe ich erst spät kennengelernt, aber der ist schon lecker.

[@Gunbold]

If u like Bratkartoffeln then u will love schmutzige Kartoffeln. It is Bratkartoffeln but fried with Blutwurst and Leberwurst. It is a Dish here in Baden-Württemberg and it is like Bratkartoffeln 2.0

[@AnteFuerst]

hab ich so wirklich noch nie gegessen, aber ist sicher auch lecker.

[@ronja988]

They have gluten free beer at the health food stores. Bread too, but so far I've not found one that measures up to the bread in the bakeries... Also when I go home to Germany to visit I must have Pellkartoffeln mit Quark every time (Quark with chives and other herbs is the best!)

[@ToastbrotX]

Spaghetti Eis! I never considered it to be a German speciality, that's hilarious :D I love Bratkartoffeln! They're also good with a fried egg on top or just add other vegetables to make it an actual meal. I have never tried Weißwurst, we don't really have that up here in the North, but you're very convincing so I might try them if I get the chance.

[@lauravalle3766]

Spaghettieis is often pushed through a Karroffelpresse. It’s so cool and such a fun treat.

[@matthiaslang4142]

if you want to try glutenfree bread that nearly tastes like Schwarzbrot you should have a look at "koch trotz". the bread called Pablo is really good. There's also a recepy for Brezel (for authentic taste of Weißwurst mit Brezel). The Kartoffelsalat with oil is classic in bavaria - in Berlin for example it is normaly with Majonese.... greetings from Neumarkt (near Nürnberg) 😉

[@volkergauer2860]

Es ist immer wieder schön deine Videos zu schauen. Hier noch ein Bratkartoffel Essen. Bratkartoffeln mit Spinat und Spiegelei. Was noch fehlt denke ich ist eine gute Erbsensuppe. Ein Stück Dürrfleisch für ein paar Stunden in einem Topf mit Suppengrün, Kartoffeln und Mohrrüben. Ganz am Ende die Erbsen rein nochmal aufkochen. Das ganze dann mit dem Rührstab durchmixen. Noch ein paar Wiener rein und das ganze dann mit einem frischen Brot ( Gluten frei) essen.

[@bartolo498]

You can rinse the sauerkraut with water and cook it together with a few apples to get a milder flavor as a result. For the great traditional German/Austrian desserts (Kaiserschmarrn, Apfelstrudel, hundreds of different cakes and Torten etc.), it is very hard to find gluten free versions. But there probably are some gluten-free recipes you can try. E.g. you can make the Black Forest cake using only ground almonds or hazelnuts instead of flour.

[@brigittehergott6072]

I boil the Sauerkraut in apple juice only, not adding water. Learned that from a franconian farmer.

[@wolfgangfalck1250]

Some additions if I may: Spaghetti Ice is of course made from Italian Gelato most of the times. If I remember correctly there is whipped cream under the Vanilla flavoured spaghetti ice which given the right amount of time lightly freezes over from the gelato so there is a whiff of crispyness just underneath the spaghetti. There are regional differences for Rotkohl/Blaukraut which seem to correspond to the so called 'Weißwurstgrenze' which sets apart northern from southern Germany. Also the Potatosalad falls in that category. I'm a little bit surprised you seem to live in southern Germany knowing the special Potatosalad and Weißwürste which are not so popular in northern Germany but not knowing Blaukraut made from the same cabbage but prepared differently. Colour of Rotkohl/Blaukraut is a chemical indicator for sour(red)/alcalic(blue). Taste is different also.

[@reko7264]

Spaghetti Eis wurde von einem italienischen Eisdielenbetreiber in Deutschland erfunden. Glaube in Mannheim.. bin hier aber unsicher und zu faul es online zu verifizieren.

[@NolaGB]

My dad used to prepare his German potato salad, as he called it, tho he said it wasn't "potato salad". He used sliced potato, bacon pieces, bacon drippings, lemon, parsley and then I draw a blank and can't remember what else. We lived on the West Coast (US) and this was many, many years ago. Anyway, it was one of my favorites growing up. Good memories. He also prepared what he called "garlic sausage" , which were large links that were not very long. Wish I could find that sausage in the US!!!

[@jamillx]

If you think that's "German" potato salad be surprised when you go to the northern half of germany, there it's normally with mayonnaise and other stuff. It exists almost no traditional food prepared exactly the same all over Germany, except bread. Pretzels are also a southern thing

[@AnteFuerst]

and "seelen" you get the best in south germany.

[@SofieLKF]

Whatever you add to potato salad besides whatever belongs in a traditional southern potato salad makes it worse

[@maschinka_]

Really? I’m from Berlin and never once did I encounter a potato salad like that, I knew that some people sometimes eat it with mayonnaise but nobody I came in contact with did, I spent my entire childhood there lol

[@marcquestenberg8385]

*Rhabarberkuchen. *Pflaumenkuchen. *Grüne Bohnesuppe mit gebratenen Speck, klein geschnittenen Kartoffeln und Stangenbohnen, etwas Bohnenkraut, Salz und Pfeffer. *Reibekuchen aus gebratenen Kartoffeln , *Osterbrot , *Tangermünder Baumkuchen, *Speckkuchen, *Flammkuchen *Brezen- und Semmelknödel , *Gebratener (paniert) oder gekochter Blumenkohl

[@Uhanek]

There are many, many different kinds of potatoe salat. I have heard about warm versions in southern Germany, but never tried it. In my family´s potatoe salat recipe it has to be served cold.

[@dortekuhler-otuekpo8810]

Ich mag deinen Vornamen Dorje 😙

[@helfgott1]

Thank u Antoinette i think that is a very good clip about especially about Weisswurst and very interesting for me as a german , with ure videos i can see germany through your eyes which i think is important, it just gives me another view

[@eastfrisianguy]

Red cabbage cooked with an onion steamed and caramelised in clarified butter (very finely chopped) and two chopped apples, with some apple juice, a pinch of cane sugar and a crushed cloves and a cinnamon stick....so delicious! In Northern Germany people like to eat pea or lentil soup (Erbsensuppe, Linsensuppe) especially in winter. Green cabbage (Grünkohl) is also very tasty, best with "Pinkel" and "Kassler" (special meats)! I can only recommend to try it! I love warm Alsatian potato salad ("warmer Elsässischer Kartoffelsalat"), in my family the potato salad is made with eggs, cornichons, canned peas, bacon cubes and very much mayonnaise. But that's not quite my taste.

[@AnnaLee33]

Antoinette, there is a glutenfree beer available, it is by "Lammsbräu" and organic. You find it in Bioläden, Reformhäusern and supermarkets with a good selection.

[@fannybierwirth9041]

There are also a lot of realy good northern german foods. You should try them too. I realy love Kohl und Pinkel.

[@cooking-the-world]

Omg! We just came back from trip to the island Rügen - you are so right about food in Northern Germany. We will be back soon to eat more :)

[@peter_meyer]

Throwing in some nordic style: Grünkohl mit Pinkel. You might know it as "kale" in NZ, (green cabbage for all the others)... and a Pinkel is... a saussage - what else where you thinking of?!

[@ajrwilde14]

Kale is a different thing to green cabbage.

[@Alkcair91]

She can't eat the Pinkel sausage, that's one of the few ones to actually contain wheat.

[@howardamess452]

LOVE THIS! One of my favourites! Well done mister! X

[@howardamess452]

@@ajrwilde14 no-its the same way as saying Grunköhl! I should know about it it's a HUGE fave of it! Prost! X

[@bettina_w]

My mom made both kinds of potato salad. The warm version usually was on the table for a lunch with Schnitzel or something similar. The cold version with mayo only was served when we had a BBQ. So you see, we have both - and maybe even a few more versions with cucumbers or tomatoes....;)

[@brigittehergott6072]

As a Franconian I love potato salad mixed with Endivien (finely sliced) Rapunzel or curcumber.

[@Afamilydaycare]

I remember eating fish brot in Bamberg. From the street vendor. Also Pommes Frites wrapped in newspaper cones. Do they still have KinderCola in Germany? I use to drink this when I was a little girl. My mother always made a German meal on Sunday’s and I have been trying to keep that tradition in my home as well. We have a lot of German companies in Michigan we can get a lot of German food from like, Laberkase, Weisswurst, and Gelbwurst. And a lot of pantry items as well.

[@nullkommanix7372]

if you prefer Rotkohl instead Sauerkraut you should try out "Bömisch Kraut" its the sweet brother of Sauerkraut, very delicious

[@michelroerig7825]

A little hint for making your own Sauerkraut. Buy a can of a popular company like Hengstenberg. Put it in a pot and mix it with a litte bit of applesauce, some little onion cubes, a bit of sugar and finally with cream. Then it will loos its sour taste !

[@melchiorvonsternberg844]

Hi neighbours! Because you live in northwest Bavaria, I can recommend a special specialty. North of Frankfurt, in the Taunus, runs the former border of the Roman Empire, the Limes. There is a roman border fort named the Saalburg. It was reconstructed and rebuilt. In the local restaurant in the fort, a "Roman sausage" is offered, which beats all the sausages that I have ever eaten. I'am a german and had a lot of them trough my life. Unfortunately, I do not know if it is gluten-free, but the chance is quite good that there is nothing in it. You can ask ... So if you have a free day and want to make a day trip and you want to look at really old things, you're just right. I hope the info is helpful for you and if there have a lot of fun ...

[@steffenriedel4752]

Die echte Thüringer Bratwurst , es gibt nichts Vergleichbares !

[@steffenriedel4752]

Die Echte und Beste gibt es aber nur in Thüringen, das muß ich als Sachse neidvoll anerkennen !

[@BramGaunt]

Ich als Thüringer würde wirklich gerne bedingungslos zustimmen... . Wenn da nicht Nürnberger wären... . Drei im Weggla ist in meinen Augen auf der gleichen Stufe. ;D

[@michaelkade5749]

Stimmt, die Thüringer Bratwurst in Thüringen ist die beste Bratwurst in Deutschland. Gleich danach kommen die Nürnberger Bratwürste. Ich lebe in Münster NRW und das, was man hier Bratwurst nennt...

[@Soulscreamer7]

Gott schütze uns vor Regen, Sturm und Wind und Bratwürsten die nicht aus Thüringen sind. Liebe diese Statue

[@ratchetclank2948]

Hier bei uns in Celle gibt es eine Schinkenwurst, aus einer kleinen Metzgerei, mit Käsefüllung..Könnt ihr googlen: Kückemück heißt der Laden. DAS ist die beste Wurst überhaupt!

[@blauundweiss1957]

Please try Bratkartoffeln with Endiviensalat and Spiegelei. Btw nice channel. Greetings from the Ruhrgebiet.

[@Alias_Anybody]

Kartoffelsalat gets "lighter" the further you go south. In my region in Austria it's potatoes, onions, vinegar, salt, some other spices/herbs and usually nothing else. Some regions (Central Germany I think) use bacon, the "barbaric" north makes it fatty and creamy. ;-D Btw. I despise the habit of putting bacon into everything.

[@ulipeterson6112]

as many already have pointed out, the potato salad with vinegar is more common in the southern parts of germany. in the northern part, the potato salad is made with mayonaise and eggs. if you like potatoes, you must try "Kartoffelpuffer" or "Reibekuchen". its basically a potato pancake. personally, i also also enjoy "Grünkohl Eintopf" (a stew made with kale and potatoes), its a traditional nothern dish. and very popular in the winter.

[@Toni-or7dk]

Hey Antoinette, you are so right! Everything you talk about is very delicious. 👍👍 I've heard more than one time you are a bit unhappy by the usage of oil for cooking or even friying. Well, you probably might know but I don't like to use too much of it for cooking myself and one technique to save oil is in my eyes the usage of a ceramic coated pan. I just need a very tiny bit for frying in comparison with an ordinary pan and it is very easy to clean up same time. All the best and have a nice evening!

[@polaris_7473]

In Germany lives 82,000,000 people and I think we have 82,000,000 variations of potato salad. And every region in Germany has its own specialities. And an important Bavarian specialitie is Leberkäs. you could eat it warm n a Brötchen for the second breakfast or Leberkäs with fried egg, potato mash and pickled beetroot yummi yummi

[@MultiScooter63]

I'm getting very hungry when watching your video :-) yeah some Weisswurst, Bretzel and a Weissbier, sounds sooo yummy ... Also Kartoffelsalat and especially Bratkartoffeln - best with Spiegeleier (fried eggs) and bacon, wow.

[@MixxerMr]

Hi Antoinette, I enjoy your videos. I highly recomend to try "Maultaschen" and "Kaiserschmarrn".

[@TheTenguwarrior]

wait, to subscribe i first have to fill out the german paper work ;)

[@MrStubbs8157]

Potatosalad in Germany is quite different throughout the regions. We in westfalia usually also have mayonaise and cold. I e.g. never ate a warm potato salad. I know it is bavaria and also austria has it, where the mash their potato on the plate and add cucumber salad with vinegar to it.

[@NRubric]

I like more the northern german potato salad with mayo, pickles, onions, mustard, chives and hard boiled eggs. Especially when it stayed cold in the fridge for one night so that the taste can enhance more. Or a nice pasta salad with mayo, pineapple, baloney, onion, hardboiled eggs and peas. I also like a good, juicy and rose Kassler (gammon steak) with Rotkohl and fresh made Knödel (dumplings).

[@PepperandPine]

I saw you commenting on Fern’s Live yesterday!! That ice cream looked so fun to eat.

[@evisquatschkanal6261]

Hi Antoinette, ich habe auch dein „Blutwurstvideo“ gesehen, und wenn du Rotkohl mit Äpfeln magst, wirst du das Kölsche Gericht „Himmel und Ääd“ lieben, es enthält Bratkartoffeln als Beilage. Der Fleischanteil ist knusprig gebratene Blutwurst und knusprig gebratene Apfelstücke, man schwenkt die vorher eigentlich in Mehl für so eine Art Panade, da müsstest du mal schauen, ob das auch mit glutenfreiem Mehl geht. Die Blutwurst und die Äpfel einfach in Scheiben schneiden und knusprig braten, nicht mit Fett sparen! Dann hast du auch so einen leckeren süßsauren Grundgeschmack, den du offensichtlich magst. Ich mach das meist mit Kartoffelpürree, in den ich dann noch Apfelmus reintue, aber es spricht wirklich gar nichts dagegen, stattdessen Die Kartoffeln mitzubraten. Und als Sauce: Apfelkompott! Ich könnte mir vorstellen, dass das dein Ding sein könnte. Liebe Grüße

[@biggeorgetx]

The potato salad uses the rendered bacon fat instead of oil. Also the Bratkartoffel (fried potatoes).

[@theexchipmunk]

You actually have both kinds of potato salad here in Germany. There is actually a bit of a cultural clash thats always lowkey going on about what kind is the best/actual Potato Salad. There is also a million billion ways to do both kinds, with all kinds of additional ingredients.

[@johnnycage3673]

Spätzle, Maultaschen, Brezel, Currywurst, Schnitzel mit Pommes - the first things I, a german, would name 😋

[@tinaschafer7780]

unfortunately they are not gluten free...

[@cherls15]

Hi Antoinette : ) I love how you mentioned the sausages. I'm a South African but I've been living in Auckland for 22 years now. For such a long time, I've been trying to say to my friends here that NZ "sausages" are not sausages at all. I know how harsh this sounds but it is true. I think because of the Dutch history in South Africa (I am not of Dutch origin) we have also been brought up with eating proper, meaty sausages. I'd never tasted anything like the sausages that are sold in NZ...those nasty pre-cooked ones. My son is 12 and even though he was born here in NZ, he also can't eat NZ sausages which is funny as his friends love the classic sausage sizzle and he's always like "..nah I'm good" So for us the traditional sausage is called "boerewors" - to me its one my favourite foods. To get that here (proper ones) you have to spend a huge amount of money. Otherwise I tend to stick to only some sausages from the supermarket, usually the ones that are above 80% meat - this is hard to find. The only saving grace here for me is a shop in Albany, Auckland. It's a German butcher and called "The black forest gourmet shop" Again, unfortunately, it's very expensive but it's so worth it as it's actual good food. I make special trips there just for sausages! : ) : ) Phew! okay ,this is the most I've ever written about sausages. It's so good to hear a kiwi finally talking about good sausages lol. Take care.

[@newbeginnings8566]

Enjoyed your list. I bought some German cookbooks which I've dabbled in but must experiment with more. I didn't know about that spaghetti ice cream style dish so the kids will be trying that soon. Next visit to Germany in a month. Going to Lahr in the South West of Germany. The hotel has its own brewery so I'm going to close to heaven there. I'll be ready to experiment with some more German dishes...

[@marcusspaet8847]

What you think about Kassler? It is very traditinal, but it must be the sort with fat, cause if its not it is way to dry.

[@DanicaChristin]

My colleagues here in Congo (expats, mostly Canadian and Italian) think I'm crazy for loving spaghetti ice cream. But it tastes sooooo good 🍧😋

[@harrok38]

Not all potato salads are served warm; it is all regional. The “skin” of the Weisswurst is intestines. Also, only outsiders take off the casing (skin). The real way to eat this sausage is to take it into your hand and suck out the sausage.

[@HonigOstfrieslandSF]

You've got to try northern german food, like Kale with Kasseler and Pinkel, North-Sea-Shrimps, Mussels, Plaice Finkenwerder Style, Matjes (Hering), Fischbrötchen or Sauerfleisch. It's something complete different then southern dishes you've mentioned.

[@irisgermanica123]

Schwäbische Kässpätzle are amazing

[@hoodyniszwangsjacke3190]

Have you ever tried Austrian "Mehlspeisen"? So, f.e. "Kaiserschmarren". You can take flour free from gluten. Ich think, you will love it.

[@mathiasfuicabrevis1245]

Hallo Anoinette, about the Brezel and the Weisswurst in the morning - it is not a German thing to do, it is a bavarian and frankyan thing. But not all of Germany likes it. I am from Thuringia, and we do have the best German sausages - the Thuringia Bratwurst. wich u might have benn given the chance to try meanwhile. it is adorable. And the Franfurter in Hessen is even so lovely, as well as the Warschauer, the Krakower and the Berliner Currywurst - omg just lovely sausages. lg Mathias from Jena

[@JuttaandWolly]

LABSKAUS - usually people who don't know it are often put off by how it looks. By far more people like it after trying than not. There's nothing strange in it. I don't like hering and don't really care for the red beets (except as redisch coloring in the Labskaus). And in my opinion Danish/Norwegian pickle (salad) taste better than regular pickles (Gewürzgurcken). Main thing is the fried eggs on top. Canned Labskaus is not all bad (I like Hofgut-brand, e.g. from Kaufland best.) . Thoughts ?? P.S. hätte ich auch alles auf Deutsch machen können, aber das hätten viele eben doch nicht verstanden. MOIN aus Hamburg!

[@JuttaandWolly]

I did actually see that vlog a while and naturally liked it. You should never be put off by the optics. Just imagine reddish mashed potatoes, which it really is. Have you tried ??

[@RnBLiKeAStAr]

Alle Sachen die du genannt hast sind Mega lecker und ich finde es total schön, dass du so viel schönes über die deutsche Kultur usw zeigst und auch sehr positiv darstellst (denn das ist sie auch :D) Aaaaber ich glaube du hast noch nicht so viele regionale Gerichte aus Deutschland probiert, denn dir besten fehlen definitiv :) Probier mal etwas mehr deutsche Hausmannskost aus den unterschiedlichen Bundesländern. Kann dir aus dem Norden bspw nur Grünkohl mit Kassler empfehlen. Naja trotzdem NO HATE! mach weiter so :) schaue deine Videos echt gerne :)

[@passinero5120]

I've never been served a warm potato salad, unless I was too greedy and ate it warm. Normally it has to cool down for about 12 hours. Besides of that there are basically 2 different varieties of potato salad in Germany. The mayonnaise and the vinigar one.

[@wolfgangfalck1250]

In Winter after first frost there is always Grünkohl with you probably guessed it either a Mettwurst or a (Grützwurst and a little bit of Porridge) Delicious

[@imrehundertwasser7094]

Grünkohl (kale) is fine, but probably not much of a "thing" in Franconia where she lives. It's popular in Northern Germany.

[@ChrisTian-rm7zm]

The best thing about Spaghetti-Eis is the whipped cream under the ice cream.

[@cien1975]

One of my favourite german dishes has to be: "Grie Soß" (Frankfurter Grüne Soße). I kinda grew up with it, because of my mum and her parents. Its basically a mixture of 7 herbs, (sour)-cream and boiled egg, served cold. Some people eat it with "Tafelspitz" (which is also a nice german dish), but I love it pure. Just the green sauce with some potatoes is fine with me. Highly recommend!

[@bartolo498]

Green Sauce is great in summer and very healthy. Also naturally gluten free. Also possible with Bratkartoffeln. And it supposedly was the favorite dish of the greatest German poet, Johann Wolfgang von Goethe, born in Frankfurt/Main.

[@bartolo498]

As I know it the sauce is prepared with sour cream or similar dairy and the herbs and then served with hard boiled eggs and potatoes. But I have also seen recipes where the yolks of the boiled eggs are mixed with oil and herbs for the sauce and the egg-whites cut into cubes and put in there as well.

[@hoobymarburg167]

terrible stuff for local fanatics ;-) I`m living near Frankfurt

[@annypenny8621]

Traditional German food is totally dominated by meat. I'm glad for the influence of the Mediterranean and Asian cuisine... and yes, I like both versions of Kartoffelsalat, but there are so many different recipes ... and almost all delicious

[@helloweener2007]

Rotkohl is the best and it is better with Semmelknödel. For Sauerkraut there are also a lot of slight different variations. Some are less sour than others. I don't like it if it is to sour. And another very German thing is Grünkohl in winter time.

[@masatwwo6549]

Rindsroulden mit Speck, Zwiebel und Gewürzhurke Schweinerouldaden mit Pflaumen gefüllt

[@howardamess452]

You FUCKING HERO! THIS IS one of my favourites! Yum yum yum yum yum! X

[@Astrofrank]

Die Gurke kann man getrost weglassen, aber den notwendigen Senf mischt man sich am besten aus mittelscharfem und scharfem zusammen. Ach ja: Die Rouladen sollte man so lang anbraten, bis sie fast schwarz sind. Der Soße bekommt das auch gut.

[@stevecyclemaker492]

If you like Bratkatoffeln then try some Reibekuchen ... If you made them at Home the Smell of it is mostly more intensive then that from the Bratkartoffeln

[@nordwestbeiwest1899]

So Weisswurst is not typical German but a Rigonal special feature of a sausage in Bavaria. It is not eaten anywhere in Germany.A tip for you what you should probably try is Günkohl with smoked sausages, smoked pork (slightly smoked pork neck) and pancetta. It is sometimes served with herb vinegar. It is a bomb in vitamin C the dish, as well as other minerals. This typical northern German dish is always eaten in cold seasons. Grüße aus dem Nordwesten Deutschlands ..........

[@lebenslachen]

Hi from Germany. Glad you enjoyed some traditional food here. Spaghetti icecream is really yummy, probably every German loves it. 😄 I hope you will find some other glutenfree food here you can enjoy. Lovely video!

[@Tarel1000]

Germany is the leading country in variations of bread, sausages and beer you can get, and with cheese only the french are ahead. You can eats sausages and bread for months having different once each day. Oh and Germany has a lot of mustards. Go to the Löwensenf shop in Düsseldorf and ask just for mustard may be as useful as going to a german bakery and ak for a bread.

[@dortekuhler-otuekpo8810]

The best Bratkartoffeln I ever ate is in my region in the north. All the time I come home have to eat them there

[@lal12]

I prefer to skip the boiling and directly fry them. it takes much longer but it tastes even better

[@barbarak.3806]

Actually a lot of our sausages have fillers in them as well, it‘s just hard to detect them as they just bind a lot of water to the meat. Which is why they‘re in general not on the ingrediens list.

[@katschaccc]

It's always funny to see that most people just try food from Bavaria. Like the rest of Germany and that's the most part don't east weißwurst and breezen. But yeah we get it Germany is just lederhosen and Oktoberfest. Most of the food you mention is not what I would order. Buy I would die for three fried potatoes of my granny. But she dosen't use cooked ones she uses fresh ones. And it's amazing we have it mostly with long cooked kale with mettwurst. It's a dish for the winter time. But so good!

[@MrDerkB]

Antoinette, you could try to get it Glutenfreies Weizenbier and Glutenfreie Brezeln. I do know you can find them in Würzburg.

[@Christof_Classen]

*Ich empfehle auch mal die "Grützwurst" zu testen ;)*

[@LibertyDino]

Another gluten free person here :) If you need a soy and oyster sauce for a reasonable price try to find the brand megachef in asian shops. Or in general vietnamnese grocery stroes. They have it and you don't sell two kidneys for 1 liter of gluten free soy sauce. There are many foods here that secretly contain gluten, Rotkohl in restaurants especially is tricky and many kitchens don't provide a good glutenfree envoirement since wheat is something Germans just love to put into everything. It has gotten better and I mostly cook for myself. Eating out vietnamnese brings no problem or some place that purely goes with fries and currywurst usually works ( depens on the sausage)

[@mydetlef]

For beer look at "www.lammsbraeu.de/" they provide gluten free beer with and without alcohol. There are lot of shops in Bavaria where you can buy it.

[@acemurasaki2166]

Add on potatosalad. probably said before: North: Potato, bacon, pickled cucumber, egg,(sometimes) +mayo, when ure a my place: cheese :D South germany: What u desrcibed. So. In northern germany u will more likely find a mayo potatosalad.

[@mamamia6925]

Rote Grütze, Reibeplätzchen oder Kartoffelpuffer...... In meiner Stadt gibt es Bäcker die extra Gluten-Freies Produkte backen, gibt's die in Würzburg nicht?

[@DerHobbes]

As others have pointed out, your view on German cuisine is very Bavarian/Southern German. Absolutely nothing wrong with that as the dishes you featured are very good...just regionally limited. If you really want a glimps into everyday German cooking then there's always the "Dr. Oetker Schulkochbuch" which is like the standard cookbook of things Germans cook for themselves. Not all of the dishes are traditionally German but the book gives you a good idea what might be served in a standard German household (And yes, an English version is available).

[@jorgschimmer8213]

😋warm potato salad😍

[@helfgott1]

Dear Antoinette German Rotkohl is also known as Blaukraut. While cutting it to small peaces you fingers will turn blue by the juice= Blaukraut. So dont get confused,in some regions its Rotkohl while in some other regions its called Blaukraut. Its good isnt it?

[@helfgott1]

hello dear Antoinette have you ever tried kale with mettwurst and fried potatoes? This was my favourite food back home in the Rhine region,not saying it originaly comes from this area.My Grandmother was the superheroe of fried potatoes,made in an iron old pan,so so good.There is almost a struggle who in germany makes the best potatoe salad.There are so many variations in each region.AND dear Antoinette there is gluteinfree Beer in germany.Give it a try and let us know what you think. Google gluteinfreie Rezepte you will be surprised.By the way in some regions Rotkohl is called Blaukraut, because your fingers will turn blue due the juice while cutting it, isnt this funny?

[@WolkeYume]

I'm not a big fan of Weißwurst (can I just had that I love how you say Weißwurscht😆) or Sauerkraut but I love the rest! Rotkohl with Knödel or Kartoffelsalat are my favs! Always feel like the stereotypical German because I just love potato dishes SO much!

[@Falbala146]

Mein Lieblingsessen sind die Kartoffelknödel von meiner Oma und die Semmelknödel von meinem Vater (und ich habe ein Rezept gefunden für Kasknödel, die aus Kartoffeln UND Semmeln und Käse bestehen, die sind HIMMLISCH!)

[@furzkram]

I'm not from Bavaria but from Hesse county and I had to learn the correct way to eat Weißwurst is to suck it out of its skin, this is called "Zuzzeln" in Bavarian dialect.

[@nwodon8481]

I had my Potatosalad today - i love it ;-) But there are a lot of diffrent recipes for Potatosalad you shpuld also try!

[@helfgott1]

Potatoe salad with bacon not hot but warm with seeds great

[@ulrichlehnhardt4293]

so sweet to hear you talk about our foods - I adore them all. there is just one word I did not get: you say there is grated xxxxx in Rotkohl... i did not understand the word.. I can only think of cloves or cinnamon

[@elanov5290]

Ulrich Lehnhardt Apples?

[@ulrichlehnhardt4293]

thanks ;-).. makes sense

[@axelbaumann8182]

Wir Schwaben essen Brezeln. Die Bayern essen Brezen.

[@gerdne5478]

Bayern essen Brezn.

[@irisjakob5221]

@@gerdne5478 Franken essen Brezln

[@stkk7186]

Der Unterschied liegt in der Dicke der Brezelarme. Deswegen ist die schwäbische natürlich auch die bessere.

[@vindicator05]

Und keiner von beiden kann anständiges Deutsch.

[@irisjakob5221]

@@vindicator05 das ist aber böse...