German classics: what Germany eats

German cuisine is more than sausages. The real menu: potatoes in hundreds of forms (400 years of history), Sauerkraut — cabbage that ferments rather than boils, Maultaschen — Swabian dumplings once hidden from God during Lent, Rouladen — the Sunday meat rolls. Every state cooks differently: meat-rich Bavaria, fish in the north, Reibekuchen pancakes along the Rhine.

• ●Schnitzel: pounded thin, coated flour→egg→breadcrumbs
• ●Potato salad: broth-and-mustard in the south, mayo in the north
• ●Spätzle: Swabia’s homemade noodle — flour, eggs, patience