THE WEIRDEST THINGS I’VE FOUND IN GERMAN GROCERY STORES
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Germany is definitely home to some of the most delicious meals known to man, but I’ve gotta be honest… there are also some rather weird things I’ve found in German grocery stores around here. Join us as my son and I explore some of the strangest creations here in Germany.
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The Maggi Würze actually tastes exactly like the herb "lovage" (German word is "Liebstöckel"), which is sometimes also called maggi-herb ("Maggi-Kraut"). I got to know it as a kid when people mostly used it to spice up things like chicken soup.
Beschde
I have made quite a few trips to Berlin and every time we would go there my wife would insist that we go to NordSee restaurant and she would eat a Matjes Herring sandwich. ( She was born and lived in Berlin before emigrating to USA) She would always try to get me to try it, but I was like you and said I wouldn't like it, But I finally gave in and took a bite. I was hooked and even though I stiil make the trip about every 2 years ( wife died in 2015) I still have at least 1 Matjes herring sandwich. Most Nordsee are gone now in Berlin.
♥️♥️♥️ I love this story though, and also such a sweet memory of your wife! Sadly, you’re right! Most are gone now ... at least the matjes sandwich still lives on though! ✊✊ thanks for sharing your memories with us, it made me smile! 🥰
Don't mix up Matjes and "Bismarck-Hering" (which is the basis of the rolled-up Rollmops version)...both are basicly haring, but...Matjes is kind of fermented and only very young harings are allowed. "Bismarck-Hering" is pickled, preserved in vinegar. I find Matjes very milde while the sour one isn't my tea at all.
Schwip Schwap (Pepsi) is like Mezzo Mix (Coca Cola) a remake of the german Spezi. Spezi was originally from southern Germany in some regions called "Kalter Kaffee". The Goldsaft is in my opinion best compared to a very strong maple sirup. You can get "Heller Goldsaft" which comes close in intensity to a grade b or c maple sirup. People not only use it as a spread, but used it similar to maple sirup for baking or as a topping on pancakes. It is simply the unrefined juice of a "Zuckerrübe". It is mostly known "am Niederrhein" and the Region around Düsseldorf. A Rollmops is Hering wrapped around pickles in a marinade made of vinegar and salt. The marinade triggers chemical processes in the fish similar to cooking. So the fish isn't raw. If you don't like the look you can try smoked rollmops or "Bratrollmops". Remoulade is short for "sauce remoulade" which originates in french cuisine, so it is not typical german as is sauce mayonnaise (short Mayo :-) ).
Lol, I‘m German and I like literally NONE of these foods (but you‘re absolutely right about these things being typically German) 😂😂
🤣🤣 I’m glad I’m not the only one! Hahahah my husband loves pretty much ALL of them 🙈🙈
I totally agree. The only tasty thing is Remoulade, but I can't remember when I've bought it last.
Remoulade, Leberwurst und Schwipp Schwapp sind vollkommen ok, in Dänemark sind sie noch verrückter mit dem Remoulade Konsum, aber es schmeckt auch gut....
@@holleholl3057 bei Leberwurst kommt es total auf die Qualität an. Aldileberwurst ist ekelig. Grobe leberwurst vom Metzger ist lecker.
Same here.
Canadian: "Putting stuff in tubes is very German..."
* Sweden has enterd the chat *
Its just for convinience.
Zuckerrübensaft is called stroop in the Netherlands and you put it on dutch pancakes! "Pannekoeken met stroop". Yummy!
Rollmops is great as a Katerfrühstück!!!!
Katerfrühstück = hang over breakfast
😱
🤣🤣🤣 my husband would likely say the same thing! Even just thinking of Matjes while hungover would make me sick. Though I would drink a jar of pickle juice when hungover, which is probably just as strange haha.
@@lifeingermany_ Just wash it down with an Alt!!! ^^
In my opinion sushi is way worse than a Rollmops.
@@MoDKoP hahaha Alt solves all problems!
@@lifeingermany_ the key is not to drink pickle juice but Sauergurke juice - it doesn't contain vinegar but it's packed with vitamin C, which is the best for the hangover : >
Zuckerrübensirup is called "Rübenkraut" in the region of Germany where I live. It is delicious and is often eaten together with "Reibekuchen/Kartoffelpuffer". You should give it a try!
Ooooh! With Reibekuchen would also be super yummy! 🤩 I’ll definitely give it a try soon!
Zuckerrübensirup is the German equivalent to Golden Syrup (just made from sugar beets).
I ve never heard about it one Reibekuchen even though I eat it on bread a lot. Definetely gonna give it a try
Don't try Rollmops in jars; they advertise them as without preservatives but have to add a lot of low quality vinegar in order to keep them durable. Better get them freshly produced from a local fish shop.
I _love_ all that aspic-y stuff! And pates!
Rollmops is not slimy at all.
If the tubes freaked you out, you will love/ hate "Thomy Rot Weiß"
its ketchup and mayonaisse mixed in one tube and it really looks like tooth paste.
Not sure if they still make it.
That sounds so bad fcyvgubhnjk
Funny, I never use any of the things you present here, neither does any of my family. So, not every German uses Maggi or Remoulade :)
Sirup (Goldsaft) is delicious. It's similar to dark honey. Maggi is pure salt with a taste of Liebstöckl (Maggikraut). It's for people who can't cook and want some taste on their meal.
tube things have a long history as a way to make things last you need for a long time and you can control the amount you need right now.
It has its roots in the war time, trench warfare in particular.
That’s quite interesting! And entirely makes sense! I wonder why North America never adopted this clever approach to packaging!
And it is easier to docorate canapés, for example. I like to use the tubes, because I live alone so the amount does not go bad.
Something fun to try would be "Ahoi Brause" - ask your husband about it. It's a sort of powder which you have to put into water to create a soda like drink.
But the most "fun" with it we had as kids. We would tear up a package and put that powder straight in our mouths. After a few moments that powder would react with the saliva in your mouth and that mixture would rapidly expand and even came up your nose. Nothing I would be keen on doing now but it was definitely a fun experience as a kid🤣.
Zuckerrübensirup tastes similar to honey. Remoulade is like a spiced, slightly sour mayonnaise. And Maggi Würze is actually a liquid spice mostly made of mono sodium glutamate and yeast extract. No issue for me, I don't believe in stuff like MSG intolerance, but I believe you can spice up your meals better than using Maggi.
Zuckerrübensirup schmeckt nicht so wie Honig, eher mehr nach Eisen. Gut vielleicht schmeck ich das mehr raus. Aber in den Rüben ist, ähnlich wie in Äpfeln relativ viel Eisen drin.
Yes, for a long time it was used as a cheap substitute for honey. But for some purposes it is quite useful, bking gingerbread for example.
Maggi Würze is not mostly made of mono sodium glutamate and yeast extract, only the first one is added in certain amounts. The main ingredient, beside of water, is hydrolized plant protein.
Bear sausage! Haha! 😂 We Germans love sausage! 😋 And we love sausege because we grow up with it. The bear sausage is one way to get our kids to eat sausage. The other is the free slice of sausage in a Metzgerei! Like this we give our sausage heritage to our children! We wanna confirm the stereotypes after all! 😅
Servus Jenna,
Nice to see, what a lovely surprise on Saturday evening.
A rollmops is perfect after a long night, i guess you heard about the Katerfrühstück in Germany, something very common in Germany at the first of January, after New year.
Some nice German bread, different kind of fish like to rollmops, a Bloody Mary and maybe some champagne or sparkling wine.
I can't believe that lovely open minded lady from Canada doesn't like to try a fish.
Afterwards, if you say i still don't like that's fine for me 😊
The aspik one is called Sülze in many regions in Germany,
an easy dish especially in the summertime, you can eat the meat one with some remoulade and potatoes, remoulade is also
very tasty to cold cuts from veal, beef or sometimes for a pan fried breaded fish.
Sülze is something very special, usually a product from the butcher against to much waste.
Thank you very much for your lovely video. 🥂
U can use the Goldsaft for pancakes instead of maple syrup
Aspik is basically the same stuff that we know from jelly bears or fruit jellies as in trifle.
Goldsaft is sooo good :) The meat stuff is what many old people like.
Aspik is the same stuff the gummy bears are made from, and Goldsaft is melasse.
rollmops is German sushi
Remoulade is basically a mayonaise that is easy and way much better to make it on your own than the stuff you get in the groceries. Just put mayonnaise in a bowl and ad onions, pickles and a hard boiled egg all cutted into small pieces. As some salt and pepper to it and parsley and it’s ready to eat.
Zuckerrübensirup, well it’s the German maple syrup I would say. It’s not that much sweet as maple syrup, but it’s tasty. But to be honest: I am not sure if you will like it.
Würze is basically a Disgraceed amplifier. For example, when you are eating a soup by scratch it can happen that the soup is tasty, but taste like that something is missing. Put some generous drops of Würze in the soup and you will see that the soup is tasting way much better. Grannies using this a lot. I prefer to ad some drops on my hard boiled egg instead of salt. I love it.
@6:48 It is simply refered to as Maggi and something to spice up your soup. It pretty much doesn't spoil in your lifetime.
@8:04 The CocaCola version is called Mezzomix.
I have to say the moment you are speaking German you are not having any kind of accent and the way you switch back is just like a true bi-lingual person (one that has been raised bi lingual) would be able too.
Very well done :).
This is an amazing compliment for me! Thank you soo so so much! My language skills I’m still not super confident about!
@@lifeingermany_
May I add my professional mustard to this (haha)?
Your pronunciation is fantastic! I'm a linguist and translator by trade, so I kind of have a knack for languages and I pay very close attention to things like accent, word choice, syntax etc. in every-day life instinctively.
Your accent is brilliant.
I've hardly ever heard an English speaker be so on point with vowel nuance and word stress. German vowels are super difficult for English speakers to wrap their tongue around but you're doing an amazing job. I've worked on my English accent intensively myself, so I know how hard it can be and how much effort it takes.
Don't be self-conscious about your pronunciation - take it from an expert - you're doing outstandingly well!
@@lifeingermany_ I have to agree; Your German sound better than mine and I have been here 20 years.
Hey Jenna, ich schau mir deine Videos echt gern an weil du alles immer so gut gelaunt erzählst! 😁
Ich bin aus München und mein Mann ist Düsseldorfer. Ich hab selbst 3 Jahre mit ihm in Düsseldorf gewohnt bis wir vor 6 Jahren nach München gezogen sind und muss deshalb auch voll oft grinsen was du über deine Erfahrungen erzählst. Manches ist für mich typisch NRW, weil ich das aus Bayern nicht kenne 😁
In diesem Video ist es die Remoulade und die Maggie Würze. Remoulade verwendet man in Bayern nur für Backfisch, Fischstäbchen oder vielleicht mal bei einem Eierbrötchen und Maggie habe ich früher nie gekauft. Mein Mann der Düsseldorfer braucht aber echt viel Remoulade und in jede Suppe muss Maggie rein! 😅
Den Rollmops kann ich dir aber nur empfehlen! Mit rohen Zwiebeln im Brötchen, super lecker! 😃
Die anderen Sachen finde ich teilweise auch eklig und frag mich oft wer die eigentlich kauft! 😳
Danke für so amüsante Videos und probier den Rollmops! 🤪
Grüße aus München
Hi, well, as a German I often buy those meats and vegetables "in Aspik". The reason is: I know and SEE the ingredients. I know, how they make Aspik but more important: I see the pieces of meat (or the veggies) and I can be sure about what I eat. See, other sausages are made of minced meat, and if you look on the list of ingredients (have to be listed in Germany) you will often find less meat (not knowing which part of the animal they minced) and even substitutes that get some meat flavour from chemistry. So, what I like about "in Aspik" is: The more I can see the muscle meat they put in, the more I can be sure that I do not eat some other weird parts of an animal ... or not even meat at all.
Try Zuckerrübensirup on a Brötchen with some butter. It's like molasses.
The weirdest thing we found in the US was fake cheese in a spray can......🤯🤯🤯🤯🤯
Thete is an english equivalent to Zuckerrübensirup. Its called treacle.
What on earth do you eat and drink? Seems like you don't like anything of these sensational things. No Schwipp Schwapp, no Rollmops, no Sülze, no komischen Kram im Glas was eklig aussieht, no Ufo's....are you eating anything? :)))
Funny Video Jenna, keep going!
Hahah this video really does make me sound so picky 🤣🤣 but in reality... it was hard to find things that were weird! When I first came it was super easy, but now I love so many weird looking thing on German shelves 😝😝
@@lifeingermany_ Don't worry, Jenna. I am German and I don't like a lot of the stuff you mentioned either. Rollmops and those Aspik slices are really not my thing.
To be honest, I am german and have never eaten rollmops, Sülze, Maggi or das komische Zeug im Glas 🤣
@@SilvaLuna dann hast du was verpasst. Zumindest was ein paar Sachen angeht:)
@@Marco080476 ich bin mir sicher, dass ich verdammt viel verpasst habe, so viele tolle Sachen wie es in Deutschland zu Essen gibt :p aber an manche Sachen trau ich mich einfach nicht ran 😊
the Rollmops is not slimy, its like a pickled cucumber! if you like hering in other form , you will like it!
Opas Weißer is NOT a spread. It's Presssack in a jar. Has the same advantages as a can - long shelf life without cooling without added preservatives. Leberwurst is NOT a breakfast spread! And "meat slices" are Wurst, nothing else, just Wurst = sausage NOT MEAT!
To explain Rollmops : it's just Hering in a mixture of vinegar water and salt... if you like pickles and fish, try it!
Grafschafter Goldsaft is mostly similar to Melasse... the thickend syrup of an high amount of sugar containing plant.
And tubes out of metal are much easier to recycle than plastic bottles and more hygienic. 😉
I told her the same....the "slimy" is just her way to be a bit nasty! Not nice.
Rollmops also is rolled around a pickled gherkin, otherwise it would be a Bismarckhering.
Rollmops , Aspik, grobe Leberwurst etc. are things that mostly older people eat 😊 my grandpa liked things like this but I don't know anyone my age eating stuff like this 😅🤗
Ich frage mich echt, was mit den jüngeren Leuten heute los ist? Ich bin Mitte 30 und in meinem Freundeskreis bin ich so ziemlich der Einzige, der sächsische Flecke mag. Kann nicht nachvollziehen, was daran eklig sein soll. Flecke sind Innereien vom Rind. Pansen, Magen, Euter, Lunge und gelegentlich Herz. Sehr lecker. Und was ist an nem Rollmopsbrötchen falsch? Oder ne schöne Sülze mit Remoulade und Bratkartoffeln. Sowas essen dann auch ein paar meiner Freunde.
@@ralfhtg1056 die kennen doch fast alle nur noch McDreck, Tütenfrass, Fertigzeugs und Lieferando.
Richtiges Kochen steht da nicht mehr hoch im Kurs...
@@cool_toned_woman Ja. Leider. Da bin ich richtig froh, daß ich selbst kochen kann und sogar Spaß daran habe, für mich neue Rezepte auszuprobieren.
Bin 25 und esse alles von den Dingen und nein ich komme nicht vom Dorf 🤣
Zuckerrübensirup or Rübenkraut is amazing. I've loved it since I was a little girl. Don't use bread with rather big holes, though. It will seep through them, stain the plate and everything will get sticky 😂 I also eat it with butter under it
Der Zuckerrüben-Sirup 'solo' wäre mir zu süß. Da gehört für mich noch Quark drauf. Genauso kann man den auch auf Reibekuchen essen. Weitere Empfehlung: 'Apfelkraut' (aber nicht der mit Birnen verschnittene) ebenfalls mit Quark. ..yummy
Der ist gar nicht so weit weg vom Ahornsirup, der in Kanada absolut verbreitet ist. Etwas dunkler und etwas dickflüssiger, aber sooo groß ist der Unterschied nicht. Aber ich kenne auch niemand, der ihn sich pur ("solo") reinlöffelt.
@@heikojahn1506 ja klar, natürlich immer auf Brot, Graubrot oder besser noch Stuten.
Zuckerrüben Sirup is the same as "Golden Sirup" (or nearly) typically British actually...do you not have in Canada?
Gute Idee mit dem Quark, muss ich Mal ausprobieren
Meat in Aspik. Well if its fresh and not too sour, its not that bad. Don't take that vacuum stuff. If its done correctly, its even part of the "haute cuisine".
As a German many items you presented wouldn't make it into my shopping cart. Actually some of them are simply disgusting. Rollmops, Aspik etc. taste gross. However Düsseldorfer Löwensenf is one of the best and well know bands in Germany producing mustrad. And Remoulade is a fine add-on or ingredient for certain dishes. Maggi Würze or simply referred to as Maggi is one of the few brand-/product names that stand for a whole group of product. Like Tesafilm that here in Germany is often used for all kinds of sellotapes or Tempo is used for all kind of tissues and Nivea Creme is often used for all kind of basic body care cremes. Schwip-Schwap was the Pepsi answer to the Coca-Cola Mezzomix. And both are just an attempt to offer something that is similar to the genuine Brand Spezi from Augsburg based Brauhaus Riegele.
Great comment! Actually I have a line up of videos I want to make in the upcoming weeks and one of those is brands we use as words in Germany! (Eg. Tempo, Dixie Klo, etc.) I don’t have a full list yet, so if you recall a few more! I’d love to know!!!
@@lifeingermany_ Hi Jenna, as already said there are these products (Tesa/Tesafilm, Nivea [Creme]) from the Beiersdorf AG based in Hamburg. Furthermore they are also the ones producing the lip balm stick called Labello. Labello is often used for all kind of these sticks even if they are from other companies.
Same goes for Leukoplast also from Beiersdorf. Leukoplast is this beige adhesive tape/patch used to fix a bandage.
Not a German product but the same is valid for Pampers from the US company Procter & Gamble. The designation Pampers is often used here for all kind of Diapers.
Another product from a German brand is Uhu. It's the name of the Brand as well as for their adhesive products calls Uhu (Slogan: Im Falle eines Falles klebt Uhu wirklich alles 😊). Uhu is often used for all kind of basic adhesive products to glue for example sheets of paper together.
Similar situation for the adhesive sticks from Henkel AG & Co. KGaA called Pritt. If you say Pritt/Pritt Stift anybody in Germany knows what you are talking about.
Another example is Tipp-Ex from the German Tipp-Ex Vertrieb GmbH & Co. KG. Tipp-Ex is a product to correct mistakes you make while handwriting or typing with typewriter.
One more example is the German company Edding AG. Their products simply named Edding stand for all kind of markers (...reich mal den Edding rüber...).
Not to forget Aspirin from the German Bayer AG. Aspirin is know all over the world for their painkillers. If you ask someone for an Aspirin everybody immediately knows what you are asking for and they will offer you all kind of painkillers like Aspirin, Ibuprofen, Thomapyrin, Paracetamol etc..
Another product name that is used for all kind of the chocolate spreads is Nutella from the Italian company Ferrero.
One more brand/product that comes to my mind are these boxes from the US company Tupperware. If you ask for Tupperware anybody in Germany will hand out some kind of plastic boxes to you for your food.
One more are these cotton buds to clean your ears. They are often referred to as Q-Tips (US invention) regardless from which brand they are. And finally there are these paper towels everybody calls Zewa and tissues anybody knows as Tempo/Tempo Taschentücher. Nowadays Zewa and Tempo are owned by the Swedish company Essity.
@@th.a YOU ARE THE BEST! I have a few new greats ones on the list now and can’t wait to put together a full video on some of these interesting ones! Zewa was definitely the one that confused me the most when I first came to Germany! This is SO often used by Germans and I never had any idea what they were talking about hahah.
@@lifeingermany_ Other Brand names that are now used generic:
Fön - Haartrockner (AEG)
Knirps - Klein zusammenfaltbare Regenschirme (Bremshey AG, jetzt Kortenbach & Rauh)
FLEX - Winkelschleifer (Flex-Elektrowerkzeuge)
Flip-Flop - Kunststoff Badesandale (Flip-Flop)
Kaba - Kakaogetränk (Mondelēz)
Kärcher - Hochdruckreiniger (Kärcher)
Kettcar - Tretauto (Kettler)
Leitz - Aktenordner (Esselte Leitz)
O.B. - Tampons (Johnson & Johnson)
Ohropax - Ohrstöpsel
Perlator - Strahlregler (Neoperl)
Plexglas - (Evonik Röhm)
und:
Styropor, Spüli, Rollerblade, Selters, Weck, Tetra Pak usw.
"Maggi" as a synomym for "Maggi Würze" (or Maggis Suppenwürze) is a thing in Germany, because that is how the Maggi brand started. It was created by Julius Maggi in the late 19th century as a alternative for meat concentrate (specifically Liebig's meat concentrate... industrial competition is not a new thing.)
It was a hot topic at that time... all sorts of stuff getting invented to improve the food situations for the rapidly growing (and often poor) population in the cities, who couldn't get fresh food.
Meat paste seems like Philadelphian Scrapple or Spam
Sirup combined with a thick layer of cold butter underneath.. mmmmh 🥰Either on a cross Toast or a cross Breadroll
I can tell that you are not a U.S. American from your reaction to stuff in aspic. The anything-in-aspic stuff is the first cousin of your great-aunts "jello salad" she always brought to Thanksgiving dinner and nobody ever ate!
Tuben: ganz einfach. Angebrochene Tuben können einfach wieder versiegelt werden, hat man die gleichen Sachen in einem Glas (z. B Senf, Mayonnaise etc.) dann ist die Oberfläche so groß daß es schnell anfängt zu verderben, auch wenn man das Glas wieder dicht verschließen kann (was nicht immer funktioniert). Es ist einfach zuviel Luft darin.
Tuben sind einfach das beste!
You can buy Maggi in Canada!
Try the Spezi from Paulaner, it's better than Schwip Schawap and comes in bottles or cans.
Ich mag Mezzo Mix leiber. Aber da sind die Geschmäcker bekanntlich verschieden. Obwohl die Spezi von Paulaner die Original Spezi ist.
Schwip Schwap is the MezzoMix from Pepsi.
@@thomasstockfleth9780 Duat mr Loid, abr d' Original-Spezi isch vo Riegele. Um es mal imma (in einem) méglichscht lokalpatriotischa Ton auszudrücken ^^ - Da es damals keine Beanstandungen gab bezüglich des Markennamens, da - mal unabhängig vom Markt gedacht - Spezi mehr zu einem allgemeinen Gattungsbegriff wurde, so fing Paulaner später an ein Produkt gleichen Namens zu produzieren. Das Warenzeichen auf dem Etikett der Paulaner Spezi verweist ja selbst auf die Markeneintragung von Riegele. Aber ich trinke gerade selber Schwipp-Schwapp (ohne Zucker) XD
@@thurianwanderer Danke für deine ausführliche Aufklärung. Man lernt bekanntlich nie aus ;-) Schön, dat du mi dat vertellt hast (Hamburger Plattdeutsch) In diesem Sinne. Grüße aus Hamburg
Do yourself a favour and try a Rollmops. Yes... the Herring is not cooked by means of exposing it to high temperatures per se, BUT pickling it in a vinegar/saltwater solution has the same effect. Also, after the glass jar is filled, it goes into a large "Konvektomat" - a huge kettle that takes hundreds of these jars at a time. There the temperature is raised to about 90°C. That seals the jar AND kickstarts the chemical cooking process. The moment you bite into it, you will notice that it's not raw fish. It is not slimy at all and the marinade gives it a wonderful vinegary taste. It's the same with Rheinischer Sauerbraten. The beef is put into a marinade of wine, vinegar and salty water. Leave it long enough in that marinade and you hardly have to roast/cook it afterwards. It will melt in your mouth - not because it's spoiled, but because it's chemically cooked. Again: please try it.
If you want to try Rollmops, do yourself a favour and go to a fishmonger to get it. It tastes so much nicer. And better yet, get yourself a Bratrollmops, which is a fried Rollmops.
You can thank me later.
We don't call it Aspik but Sülze hier. Our local butcher does it good. I could eat it from time to time.
Zum Frühstück: ein weichgekochtes Ei mit Maggi.... hmmmmm.... Lecker!
Und wenn Du mal die Gelegenheit hast: probier mal Sächsische Flecke. Es gibt Viele, die das eklig finden. Kann ich nicht nachvollziehen, ich finde es grandios. Falls Du Dich jetzt fragst, was das ist: Innereien vom Rind. Pansen, Lunge, Euter, gelegentlich auch Herz (Sehr lecker!), schön süß-sauer angerührt und auch da ne Prise Maggi ran. Genial!
😝🙈 ich weiß es nicht ob ich das essen würde! Aber mein Mann... auf jeden Fall! Haha
Sugar beet syrup may look like crude oil but fortunately it doesn't taste like it, more like caramelized sugar.
If you love mysterious dark liquids that actually taste good, try pumpkin seed oil, but you can't get that in Germany usually, though it's very popular in Austria (especially styria).
The sweet beet spread sounds interesting.
Right?! I’m going to buy it on my next grocery store shop and give it a try!
@@lifeingermany_ Recipe for "lecker Nachtisch" in a comment above.
@@lifeingermany_ IT has an intense taste - Sometimes less is better.
cooking recipes for Goldsaft (the trademark name) can be found on the Companies page: www.grafschafter.de/rezepte
My granny used to make that aspic “stuff”(?). As a child it used to put me off, then I ended up really liking it.
Regarding tube food, she used to buy a liver worst from Kitchener that was so yummy, and it came from a tube. She used to put some inside/on celery for us as a treat. It was called a little Baumstamm.
Is Würze like Worcestershire Sauce? We put it in ground beef when we make hamburgers, and we use it in meat sauces or stews.
Abendbrot is how we ate as kids on the farm. My father’s side came to Canada from Germany in the early 1800s, so I guess granny and gramps (and Oma & Opa -> my great-grandparents) continued some of these goody traditions here in Canada.
The main ingredient of Maggi Würze is lovage (Liebstöckel or Maggikraut!) and probably a lot of salt.
I love that the traditions were able to continue and carry over to Canada (and of course in Kitchener - little Germany haha 🇨🇦🥰)
I think Würze is very similar to Worcestershire sauce, yes! Or at least I find it tastes similar.
versuch mal: eine Scheibe Graubrot oder Pumpernickel, kleiner-Finger-dick Quark drauf und einen gute Teelöffel Rübenkraut (Grafschafter Goldsaft) draufstreichen: mmmhhh!
Remoulade is actually Danish :D and quite close to mayonnaise
Aspik is slightly sour. try it in the summer on a German bun. very refreshing
Yeah ! I am German, and i Always eat my Rollmops with a wooden Stick... That i found on the ground... In the Jungle...germans Love Nature!🤫
The one Food I miss most since moving to thr States is Handkaese. Most local in Hessen und Rheinland Pfalz , but also a taste not everyone can handel. Keep up the videos. I miss Germany
And the strong taste totally correlates with it‘s age. It also can smell like a young cheese but when it‘s old it can also smell like a corner on the outside of your local train station. 😉
I share your aversion to things in aspic. I'm German, but I don't think that's tasty either. Rollpugs, on the other hand, are great! And not slimy at all. It's a herring stuffed with pickles. Great on the evening buffet. I can't say anything about the sausage in the glass, I don't know them. But beet syrup! Delicious. Is sweet, but with a little bitter note. Is also used, for example, when baking dark bread (such as pumpernickel) or for coating roasts in the oven.
If you like sour UFOs, try also Ahoi Brause as powder, which is supposed to be mixed with water but when I was a kid, we just put it on our hands and licked it up with our tongues. Also comes as Brausestäbchen, Brausebärchen etc. After more than 50 years, I still like it a lot.🤗
Or put it in your mouth and drink vodka over it. At least some of my friend did so especially with the "Waldmeister" kind
Where I'm from we use 'Goldsaft' for cooking. For example in Sauerbraten. And in my family it is eaten ontop of Reibekuchen instead of applesauce. Not sure if thats common or just a family thing. xD
Never had it on toast or bread. I tried it on pancakes once but that was the furthest I ventured out with it.
And I love the condiments in tubes. I just throw them into the shelf of the fridge door and they don't take up any space. Especially Tomato paste it lasts so long even well after the expiration date so I just throw it in there and when I need it its buried under there haha
Edit: The U.F.O. candy isn't ricepaper or waffle or anything the like. It's basically the thing you get at christian church (Oblaten) . The 'candy' version is called ''Esspapier'' (edible paper) It's basically just starch and sugar. The neutral tasting kind is sold in the baking section. It is often used for sticky things as a layer between the cookie or whatever is it you are baking and the baking tray. I always connect them with 'Kokosmaronen' a shredded coconut sweet popular around Christmas time which have an 'Oblaten' at the bottom, or the round Lebkuchen you get everywhere around Christmas has it as well.
Hello Jenna a question: do you talk just in English with your son? Or in both languages?
I try to only speak English with him! But sometimes when we are out with German speaking families, I find it difficult switching back and forth, so we occasionally speak German (even though I know I should stick with English). He learns enough German at the Tagesmutter & with my husbands family!
Remoulade equals to Tartar sauce somehow. Not quite, but it is getting there.
In Tartar sauce there are usually diced pickled cucumbers, chopped capers and tiny diced onions where in Remoulade these are missing. It depends.
The Gourmet Remoulade from Thomy is actually Tartar sauce.
It goes very well with fish sticks or fish covered in bread crust in general.
If you like the Filet-o-Fish vom McDo this sauce is pretty much exactly the same.
Remoulade is Mayonaise with stuff in it.
I as a German wouldn’t eat many of the stuff you mentioned you find disgusting like the the gelantin wurst, Maggi I would never use, as my mom aspects me to make my sauce and spices myself or salad sauce, Maggi is not looked as something good or healthy to eat, only more lazy people use it who can’t cook very good or want a fast meal. And if I want something sweet on my morning toast I use a good biological honey from a local farmer or Nutella, Marmelade or an different chocolate cream, they exist in all chocolate tastes, like white, normal and dark. I would especially recommend to try out the lindt chocolate creams they are expensive, but the best you can buy. I never heard anyone eating syrup on their toast. And Leberwurst I of course also don’t buy the „grobe“ in the glass, I would recommend to always buy fresh piece from the Fleischtecke of „fine“ Leberwurst, that stuff looks for me way better delicious and by the way dogs and cats love to eat it too, you can buy one for pets too in pet stores.the fine Leberwurst is mixed in a meat mixer so it has the same color with no big pieces in it, I eat the grobe Leberwurst when we don’t have anything else for Abendbrot, but I prefer the fine one. I only eat fresh Fisch filet as a German, best with not so much greten or Scholle is in North Germany very popular or Fischbrötchen you can get them at the Nordsee and Ostsee everywhere as a fast lunch. But the Fish Restaurants have Fischbrötchen to go or you can sit down and have a full meal you can choose you get on a plate. Zuckerrübensyrup is something that was for many children in the Second World War the only Food they could eat for months or years on end, so my grandparents would never ever buy that stuff, as they where forced to eat it so lang and have probably bad memories with that. The syrup is also very very sweet, so we use it only for some cooking or backing stuff, but not on bread, but some people like to put in in Müsli to make it sweeter instead of sugar. I’m not for swip swap I buy Fanta or Coca Cola and when people want for parties they can always mix it in their glass, I think that tastes better. And sweat UFOS I really like a lot it’s Traubenzucker and oblaten is what we call it, the same Oblaten are used at church services for Abendmahl or you can buy eatable Easter grass made of it, the cool think about that is it has nearly no calories. But Oblaten are normally in the backing erea for making cookies. But when you wanna try German sweets I would recommend Haribo, Katjes for Gummi sweats and Lindt chocolate brand that grocery stores have. Buy I buy my chocolate at Hussel or Arko or other small chocolate stores. But I also love the Swiss brand TOBLERONE di you know it? And for Mazipan of course Niederecker, there is also a Mazipan Museum in Lübeck the City where the company comes from, that’s really interesting! Lübeck is not so big, but nice old houses and a trip worth anyways.
I loved your response!!!!
And I also LOVE Toblerone! Chocolate tastes so much better in Europe than in Canada too! I’m so addicted haha.
Marzipan funny enough, is one food I can’t stand in Germany (I talk about it in this YT vid: th-cam.com/video/D4_YlzX0BpU/w-d-xo.html) BUT I haven’t had it in Lübeck, so I need to give it another try! I just don’t like the low grade marzipan from the grocery store
@@lifeingermany_ I don’t like Marzipan that much either, but if you buy or try one always buy the expensive niederecker ones, other brands we would never buy in our house! Same with chocolate only from Lindt. But the Marzipan museum in Lübeck is of course no place to eat lots of marzipan, just to see what artist could make out of it! Of course you can buy stuff in their shop, but you don’t have to, or just as presents for other people. But at least you should try it once and than say your opinion. I also tried once to make marzipan myself at home, it did work, but of course didn’t taste the same as in store and it’s very easy to make. The cheap marzipan is mostly just a sugar ball and not much almonds, if you make them yourself they will taste much more almond like. They are very easy to make for beginner no problem I would say. You just need almonds without brown skin, powder sugar and rose water ant something to make it a paste to grind it.
90% of all comments - germans... funny.
01) Rollmops
02) Gemüse & Fleisch Aspik
03) Meat in a jar
04) Zuckerrüben Sirup
05) “Everything“ in a tube
06) Remoulade (like salad cream)
07) Maggie Würze (flavoured)
08) SchipSchap/ Kalter Kaffee/ Coke & Fanta Mix
09) sweets with sour powder
10) Bärwurst
Rollmops also belongs to the dish "Labskaus".
...and it isn´t slimy at all but sour of the vinegar. Try it on a slice of dark bread with some butter on it.
Don't fear slimyness in Rollmops. It isn't. But it is surely sour.
In the South we don't say 'Aspik', but simply 'Sülze'. I would never bay the packages with slices you showed. But a well made "Tellersülze" (= a soup plate filled with Sülze containing meat and vegetables), together with fried potatoes could make a fine and refreshing dinner in summertime. Originally it was made and eaten by poor people (often domestics) from odds and ends. But it es not supposed to be sliced like sausage.
3:40 That seems to be a regional thing. It looks a little bit like corned beef, but made from pigs? Never saw this in my groceries.
4:00 Yeah, weird. It is syrup or rather treacle made from sugar beets. As far as I know it is mostly sold in the key growing areas for sugar beets in North Rhine Westfalia and was most popular during WW II and the years after.
5:10 Most Germans would assume the tubism was born in the US. "Space food" (Astronautennahrung in German) ist often pictured to be in tubes. Most products (except toothpaste) are now available in glass containers, too.
6:10 Remoulade is actually a kind of mayonaisse sauce and only rarely used south of the river Main. But if, then it would be expected to be housemade and directly consumed, not buyed at a grocery containing loads of preserving agents. ;)
6:50 Julius Maggi was a Swiss entrepeneur who invented the famous Maggi-Würze made mostly from wheat as a cheaper competitive product to Liebig's extract of meat. It contains flavor enhancers like glutamate which make dishes more "umami". The main aroma resembles lovage, and so lovage is often called also Maggi herb - but it is not an ingredient of the "Würze".
8:10 The mix of Cola and orangeade is not unique to Schwip-Schwap. In many restaurants (atl least in Southern Germany) you can order a spezi which is exactly this. The name Spezi is actually a registered brand of Brauhaus Riegele in Augsburg, but licenced to 8 other Bavarian breweries. Schwip Schwap, produced by Pepsi, and mezzo mix, produced by Coca-Cola, hit the market much later.
Thanks for the awesome comment! It’s so interesting how much I learn from comments like yours. I really enjoy it! I also had to idea how much was specific to the North/NRW area. I lived in Freiburg for 8 months and spend a lot of time in Berlin too, but am surprised I never even realized that some things are entirely different. Next time I go back to Freiburg I’m going to check out the grocery stores more thoroughly and see if there’s things there we don’t get in NRW for example. Super interesting!
Kommt das Fleisch aus der Dose (hier halt ein Glas) nicht aus den USA und nennt sich schlicht und einfach SPAM?
Bei Netto findet man dies gelegentlich (Grobe Leberwurst,...) im Glas. Meistens aber in Dosen (hält länger frisch).
Zuckerrübensirup - Ich wohne knapp 500m von der Grafschafter Goldsaft Fabrik entfernt (Bei Westwind in der Zuckerrüben Saison riecht es hier immer so schön süß-sauerlich) . Nach dem Krieg(en), als es eher darum ging die Menschen irgendwie mit Kalorien zu versorgen und wirklich den letzten Rest essbares aus Pflanzen und Tieren zu gewinnen war der "Goldsaft" ein guter Honig und Marmeladen-Ersatz. Anstelle den Saft weiter Einzukochen, Kristallieren zu lassen und zu Industriezucker weiter zu verarbeiten (Wobei dann Tonnenweise Schweinefutter als Abfall entsteht) hat man direkt das "Vorprodukt" verwendet (Ist zwar fast purer Zucker aber hat wenigstens noch minimalste Mineralienreste). Waren am Ende dann mehr Kalorien für die Menschen, weniger Abfall für die Schweinemast.
Wird - wie eigentlich sehr viele ehemals "Arme Leute"- Gerichte/Lebensmittel - mitlerweile sogar in der Sterneküche verwendet, nicht als einfacher Brotaufstrich sondern zum Verfeinern von Salatdressings, Süßspeisen, Marinaden usw.
Spezi - Bei uns im Rheinland (zu meiner Kindheit) oft auch als (Kinder-) Diesel bezeichnet - auch wenn Diesel ja eigentlich Bier+Cola ist.
@@dirkspatz3692 wow! Vielen Dank für all diese erstaunlichen Geschichten. Ich liebe es, durch Ihre Kommentare mehr über Deutschland zu lernen! und ja, es ist dem amerikanischen SPAM sehr ähnlich! 😝😝
Rollmops (mariniertec Heringe) - you can also eat them with boiled potatoes ("Salzkartoffeln") but but "mehlige Kartoffeln" (soft ones, falling into crumbs) rathern than hard ones ("festkochend"), because you want them to soak up the marinade.
Aspik beim Metzger holen,der abgepackte schmeckt oft nicht!
Maggi is the same as NorthAmerican's calling all types of soft paper tissues Kleenex, no? :)
Or Chap Stick! Hahah yes exactly!
yes, but we have this with soft paper to.. in Germany its tempo :D
It seems that meat or veg in jelly in popular in Utah. I just saw that today on TH-cam!
Kikos and Apfelschorle are drinks I HAVE to have in Germany 😅 grew up there and moved to Canada in 2003
The goldsaft is delicious bur verrrrry sweet! It's no good on Körnerbrötchen so you need some whitebread!
I prefer it with all kinds of dark bread. Vollkornbrot. 😊 too sweet on white bread.
I guess I’m just going to have to buy it and give it a try on a bunch of different breads then 😏😏
No, Goldsaft is delicious on Körnerbrötchen. But of course it's best on rye rolls.
@@olafgogmo5426 Well I guess to each their own? I love Körnerbrötchen for everything that is savoury but for sweet things like marmelade or goldsaft I prefer to take either a normal bun or at least the bottom half of the körnerbrötchen xD My entire family does this so we always share a Körnerbrötchen and a normal one so everyone gets one savoury and one sweet side...otherwise the taste of the grains will overpower the sweet stuff but hey we are the wierd ones anyways...I mean we put milk first then cereal...My friends are sure we are murderers because of that but we just HATE soggy cereals so we only take about half a hand full, throw it in the milk, eat it then take another few xD We're just going for our own best taste experience so mate if you wanna combine grains and goldsaft or eat soggy cereal I don't mind at all...
Rye rolls should be a crime though...About 1,5 years ago I brought one back to the backery because it was so dry and disgusting (and I swear I never ever do that but I felt offended by this rye roll) just to ask if there had been a mistake and some old rolls from yesterday were in the front display or sth...and the lady said no that's just how it is with rye rolls...And I did not believe her that's how disgusted I was...tried some other backerys and she was right...it is just an awfull food item xD Sorry
Wurst auf Brot streichen - schmeckt am besten auf "ausgehobenem Roggenbrot" (Sauerteig).
Zuckerrübensirup: Roggenbrot, gekühlte Butter draufstreichen, dann etwas Zuckerrübensirup drauf - LECKER!
Rübenkraut ist für mich am besten auf frisch geröstetem Schwarzbrot. Aber auf frischem (!) Roggenbrot auch sehr lecker
The Remoulade is more a northern favourite, same as rollmops. It can be compared to Sauce tatare like they sell it in UK. Taste also good if you put it under Cheese on your toast (y)
... oder auf Roastbeaf.
Rollmops is a rolled up herring with pickle in the middle held together with toothpick like thingies. When it is on a sandwich, it is not rolled up and has no pickle. Then it is called Bismarckhering. Same thing but not rolled, hence no roll.
The taste of Maggi can slightly be compared to Vegemite, the most popular spread in Australia.
Although I am German I've never liked Aspik and neither the meat in a jar. And I have never tased the syrup stuff....
Hahaha, Rollmops isn't slimy at all! If it were, better don't try. Zuckerrübensaft is very similar to Ahorn syrupe. What an adventure to try all these...
I'm from the town where the Maggi Würze is produced, you might visit it on your way to the lake of constance soon. As the Würze was one of the first products of Maggi and for a long time sure it's most famous one Maggi was used ad a synonyms for this product. It is indeed a kind of soy sauce, just including some cereals and maybe no soy at all. But the way to get it, is more or less the same. As a kid we loved telling horrible stories about what this sauce contained... Disgusting.
The typical colours and the shape of the bottle was designed by a famous designer in the early days of the company. It changed slightly several times during history but always kept the typical shape withe the square bottom and the long neck as well as it's colours. They produce thousands of bottles arch day and I always wondered who consumes these amounts of Maggi, as I myself find it rather disgusting, only a tiny bit in a vinaigrette a salad sauce is OK and quite nice.
The teddybear-Wurst is made exactly for the way it happened to you: kids see it and want it just for the looks.
For all the other stuff I totally agree to your dislikes, even though I'm German. I find those products weird as well. Only the tubes I like a lot, as they contain less than the jars and as a single household it would take me way too long to empty one of these big mayo jars or plastic bottles.
Schwipp-Schwapp or Spezi as we have been calling it long before Pepsi starter selling the premixed stuff, was the beverage of my childhood. Not that we had it often, but whenever we had the chance to get it, we did. Even now I know quite some adult men that drink either alcoholic drinks or Spezi.
Spezi was considered more healthy than coke, as coke contains caffeine. So we got coke only mixed with orange soda.. Very healthy 😂
Haha thanks so much for your comment! So funny about the Spezi! And such an interesting story about Maggi! I love learning these small bits of German history. So amazing!
Are you kidding me, i eat almost every day herring, it's one of the healthiest foods you get and it can save your life, but of good fat acids and other healthy ingredients.
Hahah so does my husband!
I understand your point of view .. but it’s not healthy on a daily basis - lots of sodium that can trigger renal dysfunction… be careful;)
Wenn du Tuben für verrückt hältst musst du nach Schweden fahren. Die haben viel mehr Zeug davon.
🤩🤩🤩
Lots of good comments already so there isn't much I could add - but calling Grafschafter (sugar beet molasses) the German maple syrup is going too far. It doesn't even come close except that it might have the same sugar content. Many of the other items I recognize from growing up in Germany - a couple of decades ago. Meat products 'held together' with aspik are similar to head cheese here. Not a popular food item here (US) and perhaps a little more popular.
You should try rollmops. What is there not to like about a savoury piece of pickled herring with a delicious dill pickle chunk inside? Seriously, pick one of the better brands and give it a try. And it is not slimy at all but rather firm in texture.
Remoulade can be indeed like tartar sauce as someone already pointed out, however, I mostly remember the varieties that had a slightly green color because of the herbs. It is pretty popular in Louisiana. The first time I heard the word pronounced here - 'ramalaad'- I didn't know what it was until they showed it to me.
About the tubed condiments I'm not sure if that is somehow left over from the post-WW 2 years. It is certainly practical and you can get top brand condiments in tubes.
Whenever I go back I usually go to Edeka and marvel at the varieties of yoghurts and other dairy products, the low prices of crates of beer, and the bakery products (breads like Paderborner/Achimer etc.- pastries like Nougatkringel, Pflaumenkuchen etc.)
3:55 - You are not a great fan of Mett, then, I suppose? :o)
🤣🙈 sadly no --> th-cam.com/video/D4_YlzX0BpU/w-d-xo.html
I actually love rollmops. I eat it occasionally with bread and mustard here in the US. But I acknowledge that that is because I was born over there so I ate it as a kid.
Rollmops is gar away from slimy....and..Sülze is amazing! Try the stuff! Wurst im a Glass is really Good! Try it all! You will like it! Aasend maggi. It Belongs to every soup!!
I am German too. :-) Seeing all these meaty and fishy spreads in the local supermarkets here I have always been reminded of a laboratory we had back in pre-school (and that´s why I strictly avoid them). Once a year all the kids got to see all the glass-containers the laboratory had in its shelfs. They had all kinds of different body parts of animals, like tongues, claws, hearts and stuff like that, and even a human brain that the first principal of the school had donated to the school after his dead. I vibrantly remember how pale and creepy it looked in its container marinating there (probably for ages) in alcohol.
I had to laught out loud, when I was listening to you🤣, you are right, some things are really strange 😅. "Rollmops" you can try, if you like vinegar and you will be surprised how good it fits together with fish and the roll makes it less sour. 👍 I like "Bismarckhering" more, because I don't need the pickles, but the fish is the same. Different sausages in glasses are very tasty, because they are well spiced, it's worth a try! "Remoulade" belongs to breaded fish, nothing else, my taste 🤣, but some people use it for everything-don't do that, it's false, my opinion!👌 Tubes are great, if you can handle toothpaste, if not, be carefull, because wrong use can end up with divorces, when one party presses on the front, which makes it hard to use the rest of the tube🤣. We say here in Germany: couples only fit together, if they use the tubes the same way.😬 So, back to the vinegar: If you like vinegar and sour stuff at all, then I invite you to "Sauerbraten" a recipe from my greatgrandmother (not the one from Düsseldorf, with the grapes😬👎, it's from Hessen👍) and Blaukraut (bavarian👍) and of course: Knödel!!! in autumn or winter (you can't eat that, when it's hot...👎) Just write me, if you are interested...we still can order pizza, if you don't like it😅🤣
Also Hering gib’s auch als Bratheringsröllchen und die mag ich total genre, bzw. mochte ich als ich noch Fisch gegessen habe. Aspik mochte ich auch 😂 Zuckerrübensirup mag ich nicht so. Remoulade geht bei mir nur auf Sandwich. Tja, und Maggie geht immer. Baguette klein geschnitten, Maggie drauf- Perfect. Oder noch besser mit Schmalz und Maggie. Ich find es total interessant was man in anderen Ländern nicht kennt 😂
Ich muss auch mal gucken ob da ein Deustches TH-camr in Kanada gibts. Ich wurde das auch sehr interessant finden was die komisch finde. 😝
@@lifeingermany_ ich hab ne Bekannte die ist seit 10 Jahren in Kanada 😂 der würde bestimmt einiges einfallen. Leider hat sie keinen TH-cam Kanal. Deine Videos feier ich total, es macht sehr viel Spaß sie anzuschauen. Ich freu mich schon auf weitere ❤️
Maggi Würze is most often used with soup, but it works fine on the yolk of a hard-boiled egg and especially on the meat of grilled chicken.
@3:56 I can highly recommend "Goldsaft". Very good stuff. Especially with fresh and warm bread from the bakery. Tasty. But "Nicht kleckern bitte!"
If you try Rollmops or Hering (un-rolled version), get one without artificial sweeteners. Those make it taste terrible. The traditional version is hard to come by. It's worth it though. Not slimey. There's a swedish brand that I can recommend: Larsen. Product name: Sill. I have seen those in several larger supermarkets in Germany.
Aspik is disgusting. Not worth trying. Maggie is lovage . It triggeres the taste sense called Umami (see wikipedia). I tried it once, don't like it. It's ideal for people who can't cook.
What I would highly recommend are Dampfnudel (I am more into the sweet kind but there's also savory kinds) and Kohlrouladen.
8:13 „Schwipp-Schwapp“ original brand name was „Spezi“ ... also south german word for friend = en.wikipedia.org/wiki/Spezi
If are anywhere in the world and you have Coca Cola and Fanta, you can enjoy this mix.
The easiest ratio is 50% Cola & 50% Fanta ... leaving nothing behind... Please use only original version: not light / other flavors on your first try ... give the original a try and experiment later.
Concerning Remoulade, there always have been two fractions: either you were a Ketchup guy (or gurl :)) or you were a Mayonaise pal (or gurl again). And Remoulade is nothing more than Mayonaise with more herbs. Both, btw, stem from the french vinegrait salad sauce . :)
Schwipp Schwapp is sold by other brands as Mezzo Mix or Cola Mix. In my family it's referred to as "Spezi" ...can't remember where that came from.
Talking about weird German bread spreads: have you tried Pflaumenmus?
"Do you really want to stick a knife in it and spread it on toast?" Nah, I use proper bread. ;) The GrafschafterGoldsaft is great, loved it as a kid (and haven't thought about in ages), but again. Not on toast.
I don't like Aspik either, though.
Roll mops =European Sushi, simple. Spam is set in geleatine too, just not sliced up. Don't you have squirty cream(yuck) isnt that sometihng in a tube? A lot of food stuffs were put in tubes during the World Wars to be carried by the army. Flying saucers are popular in the UK too, it is sherbert inside.
One thing that is most likely unique to Germany is Kassler. That's pig steak (not sure if 'steak' is the correct term as that is probably exclusive to beef) which is cooked. Tastes pretty good. Eaten with mustard, potatoes, Sauerkraut.