People, Place, Produce. German cuisine is characterised by its regional produce and the myriad products that have emerged from it. Whether it is the beef that is sourced for sauerbraten, the soured beef of Bavaria and the Rhineland or the duck of Lübeck preferred for stuffing or the young herrings called matjes caught between the first of May and the last day of August that are an essential ingredient in labskaus, the sea farers dish associated with the fishers and sailors who frequented the Baltic and North seas, or the cured smoked pork known as kasseler found in countless recipes. So, with Germany, we decided to break from the single five format and suggest three sets of five traditional dishes.
Bratkartoffeln mit Speck und Zwiebeln — fried potatoes with bacon and onions
Gefüllte Kartoffeln — stuffed potatoes with cheese and eggs
Kartoffeln mit Äpfeln and Bratwürst — potatoes with apple and sausage
Kartoffelpuffer / Reiberdatschi mit Apfelmus — potato pancakes with apple sauce