Schnitzels are normally associated with Austrian cuisine, but are found throughout Germany, often smothered with a delicious sauce such as Jägersauce, made with smoked ham mushrooms and cream or Ziguener Sauce ,a spicy paprika laden sauce. They are served with potato salad, pommes, rice or boiled potatoes and always accompanied by a salad. In the autumn a great speciality is Schlachtplatte, a dish of liver sausage, blood sausage and pork served with boiled potatoes and sauerkraut. Different regions will have variations on this and make the most of wild boar, hare and venison. Baked Ham Hocks (Schweinhaxe) are greatly loved all around Germany and are wonderful when you are really hungry, whether they are browned over an open fire or oven baked with dark beer, they are undoubtedly the meal to have whether you are a native or a visitor. Served, traditionally, with sauerkraut and dumplings or potato puree.
Pork is the main meat used in German cuisine with beef a close second, many recipes boil the beef and then use the broth for soup. In the north Lamb is used a lot more as the sheep have the space to roam over places like the Lüneburg Heath, where the moorland sheep are famous. Duck and goose are extremely popular too although normally reserved for special occasions. Hams are used a lot, especially in winter recipes, and are often cooked with some sort of beer. The Germans are masters at using up every bit of the animal and have recipes for all cuts of meat including liver, lungs, tripe and hearts.
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