The cuisine of Germany is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic. Southern regions, like Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine. There are many traditional dishes, which could do as a national dish, but in fact, there is no official one.
Therefore, we chose an obvious one – Wurst. There is no Germany without sausages. An estimated 1,500 varieties exist across wurst-loving Germany. They are prepared in many different ways and include a wide range of ingredients and unique spice blends. You will find these on street stalls almost everywhere across the country. One of the most popular varieties is Bratwurst, a pan-fried or roasted sausage made from veal, beef, or pork. Others include Wiener
(Viennese), which is smoked and then boiled, and the blood sausages, Blutwurst