German meat dishes

Sauerbraten () is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be cooked from a variety of meats, most often from beef, but also from chicken, lamb and mutton, pork and horse. Before cooking, the raw meat is marinated for 5 to 15 days in a mixture of wine or vinegar, water, herbs, spices, and seasonings. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat. A Sauerbraten dinner is almost a

Wurstsalat (, literally sausage salad) is a tart sausage salad prepared with distilled white vinegar, oil and onions. A variation of the recipe adds strips of pickled gherkin. It is generally made from boiled sausage like Lyoner, stadtwurst, Regensburger Wurst or extrawurst. It is a traditional snack in Southern Germany, Alsace, Switzerland and Austria (where it is known as , lit. "sour sausage"). In the Czech Republic, similar snack is served in full, not cut to slices, and is known as “the drowning man”, “utopenec” in Czech.

thumb|270px|Uncooked Rouladen thumb|270px|Sliced beef roulade filled with bacon, [[onion and pickled cucumber. The carrot piece on top belongs to the broth, which is used as gravy for the complements.]]