The World's Food

Drink

Aecht Schlenkerla Märzen

Rauchbier style beer

Side, Snack, Appetizer

Allgäuer Bergkäse

Hard cheese made from unpasteurized cow's milk, from allgäu, baden-wurttemberg, germany

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Allgäuer Emmentaler

Hard cheese made from unpasteurized cow's milk, from allgäu, baden-wurttemberg, germany

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Allgäuer Emmentaler

Hard cheese made from unpasteurized cow's milk, from allgäu, baden-wurttemberg, germany

Side, Snack, Appetizer

Allgäuer Sennalpkäse

Hard cheese made from unpasteurized cow's milk, from allgäu, baden-wurttemberg, germany

Dessert, Sweet

Apfelknödel

An apple dumpling is a baked or boiled pastry-wrapped apple. to prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. the hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. the dough is folded over the apples and sealed. sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish.

Dessert, Sweet

Apfelküchle

Battered and deep-fried apple slices

Dessert, Sweet

Bätscher

Flatbread topped with savory or sweet ingredients, for example, sour cream, bacon and chives, apples

Side, Snack, Appetizer

Bätscher

Flatbread topped with savory or sweet ingredients, for example, sour cream, bacon and chives, apples

Side, Snack, Appetizer

Birnenbrot

Pastries with a dried pear filling

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Briegel

Small spelt flour rolls sprinkled with salt and caraway seeds

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Briegelschmiere

Briegel bread topped with a mixture of cheese, meat, cream, yogurt, onions, then baked

Side, Snack, Appetizer

Butterbrezel

A laugenbrezel (soft pretzel) that has been cut in half and topped with butter, may also be topped with cheese, liverwurst, ham

Dessert, Sweet

Butter S

S cookies

Dessert, Sweet

Chräbeli

Anise flavored christmas cookies

Main

Dampfnudel

Dampfnudel (plural dampfnudeln, lit. "steam-noodle"; alsatian: dampfnüdel) is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in germany, austria and in france (alsace-moselle). it is a typical dish in southern germany.

Main

Einlaufsuppe

Beef broth with whispy beaten eggs

Side, Snack, Appetizer

Erbsen und möhren

Peas and carrots

Dessert, Sweet

Fasnetsküchle

Doughnuts, topped with cinnamon and sugar, common during fasnacht (carnival)

Side, Snack, Appetizer

Feldsalat von der Insel Reichenau

Lamb's lettuce grown on reichenau island, baden-württemberg, germany

Side, Snack, Appetizer

Filderkraut

Brassica oleracea cabbage grown in stuttgart, baden-württemberg, germany

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Filderkraut

Brassica oleracea cabbage grown in stuttgart, baden-württemberg, germany

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Flädle

Flädle is a southern german dish from the region of schwaben, derived from savory pancakes. in austria a similar dish to flädle is called frittaten; the word frittaten is derived from the italian frittata ("frying"). frittaten are thicker than flädle. in other parts of germany, it is known as eierkuchensuppe, derived from the regional name for eierkuchen. the flädle are made as plain crepe-style pancakes (palatschinken), then tightly rolled up and sliced into coils, and then usually served in a clear soup or beef broth as flädlessuppe.

Main

Flädlesuppe

Pancake soup, savory broth with thin pancakes that have been cut into strips

Side, Snack, Appetizer

Fränkischer Grünkern

Green spelt grown in baden-württemberg, germany

Main

Gaisburger marsch

Swabian beef stew, made with beef, potatoes, vegetables, spätzle

Dessert, Sweet

Galaktoboureko

Galaktoboureko (greek: γαλακτομπούρεκο, turkish: laz böreği, arabic: شعيبيات, laz: paponi) is a greek, turkish, laz, and syrian dessert of semolina custard baked in filo. turkish laz böreği is made with a type of pudding called muhallebi instead of semolina custard. it is popular in rize and artvin provinces in the black sea region, home of many laz people.

Side, Snack, Appetizer

Gebackener Camembert

Baked or fried camembert cheese, serve with bread, cranberry compote

Dessert, Sweet

Grießauflauf

Bread pudding with fruit such as berries, plums, apricots, rhubarb

Side, Snack, Appetizer

Gurken von der Insel Reichenau

Cucumbers grown on the island of reichenau in baden-württemberg, germany

Drink

Hefeweizen

Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. the two main varieties are german weizenbier and belgian witbier; other types include lambic (made with wild yeast), berliner weisse (a cloudy, sour beer), and gose (a sour, salty beer).

Dessert, Sweet

Holunderküchlein

Elderberry fritter

Dessert, Sweet

Honiglebkuchen

Honey cookies

Side, Snack, Appetizer

Höri-Bülle

Red onions grown on the höri peninsula on lake constance, baden-wurttemberg, germany

Dessert, Sweet

Kaiserschmarrn

Kaiserschmarrn or kaiserschmarren (emperor's mess) is a lightly sweetened pancake that takes its name from the austrian emperor (kaiser) franz joseph i, who was very fond of this kind of fluffy shredded pancake. it is served as a dessert or as a light lunch. kaiserschmarrn is a popular meal or dessert in austria, bavaria, and many parts of the former austro-hungarian empire, e.g. hungary, slovenia, and northern croatia, which usually use the name as a loan word or translations of it. in slovenia, it is called "cesarski praženec" or "šmorn". its hungarian name is "császármorzsa"; its czech name is "(císařský) trhanec" or "kajzršmorn".

Main

Kalbsvögerl

Small veal roulades stuffed with a savory mixture of meat, herbs and spices, also refers to pieces of meat from the back of the veal shank which can be fried, stewed, grilled

Dessert, Sweet

Karottenkuchen

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Side, Snack, Appetizer

Kartoffelknödel

Potato dumplings, potato balls

Main

Käsespätzle

Käsespätzle (german for "spätzle with cheese", also called käsknöpfle in vorarlberg and liechtenstein or kasnocken in tyrol) is a traditional dish of the german regions of swabia, baden and allgäu, and also in the austrian regions vorarlberg and tyrol, as well as liechtenstein and switzerland.

Dessert, Sweet

Kirschenmichel

Kirschenmichel (other names include kirschenplotzer, kerschemischel, kirschpfanne and kirschenmännla) is a traditional dessert of german cuisine, especially popular in the regions palatinate, baden-württemberg, south bavaria, franconia and the southern part of hesse. it is kind of a pudding and similar to bread pudding and bread and butter pudding.

Dessert, Sweet

Kirschstrudel

A strudel (, german: [ˈʃtʁuːdl̩]) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. it became popular in the 18th century throughout the habsburg empire. strudel is part of austrian cuisine but is also common in other central european cuisines. in italy it is recognized as a traditional agri-food product (pat) of south tyrol.the oldest strudel recipes (a millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the wienbibliothek im rathaus (formerly wiener stadtbibliothek). the pastry descends from similar near eastern pastries (see baklava and turkish cuisine).

Side, Snack, Appetizer

Knauzen

Swabian spelt rolls that have an uneven, hard crust

Main

Knoblauchsuppe

Creamy garlic soup

Drink

Köstritzer Schwarzbier

Schwarzbier style beer

Side, Snack, Appetizer

Kratzete

Crepes, torn into pieces, commonly served with asparagus and hollandaise sauce, may also be served with compote, powdered sugar

Main

Krautkrapfen

Large roulade made with noodles and a savory sauerkraut and bacon filling

Drink

Kristallweizen

Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. the two main varieties are german weizenbier and belgian witbier; other types include lambic (made with wild yeast), berliner weisse (a cloudy, sour beer), and gose (a sour, salty beer).

Side, Snack, Appetizer

Landjäger

Landjäger is a semidried sausage traditionally made in southern germany, austria, switzerland, and alsace. it is popular as a snack food during activities such as hiking. it also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. as a meal, landjäger sausage can be boiled and served with potatoes and fresh greens.

Main

Leberspätzle

Liver noodle soup

Main

Linsen mit spätzle

Linsen mit spätzle (lentils with swabian pasta), normally accompanied with wiener sausages, is a traditional swabian dish that is by many swabians considered the swabian national meal in the southwestern region of germany.

Dessert, Sweet

Linzer torte

The linzer torte is a traditional austrian pastry, a form of shortbread topped with fruit preserves and sliced nuts with a lattice design on top. it is named after the city of linz, austria. linzer torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant, raspberry, or apricot preserves. unlike most tortes, it is typically single layered like a pie or tart. it is covered by a lattice of thin dough strips placed atop the fruit. the pastry is brushed with lightly beaten egg whites, baked, and garnished with nuts. linzer torte is a holiday treat in the austrian, hungarian, swiss, german, and tirolean traditions, often eaten at christmas. some north american bakeries offer linzer torte as small tarts or as cookies. linzer cookies (german: linzer augen, "linzer eyes") or linzer tarts are a sandwich cookie version, topped with a layer of dough with a characteristic circle shaped cut-out exposing the fruit preserves, and dusted with confectioner's sugar.

Dessert, Sweet

Magenbrot

Magenbrot is a small, sweet glazed biscuit that shares many similarities with a gingerbread cookie. the name of the dish directly translates to "stomach-bread" as it is believed to help improve digestion. this recipe originated in germany and is usually sold in christmas markets all over europe. it is known by many names including honigkuchen, gewürzkuchen, or kräuterbrot.

Main

Maultaschen

Maultaschen (singular maultasche (listen), lit. 'mouth bags') are a kind of large meat-filled dumpling in swabian cuisine. they consist of sheets of pasta dough filled with minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices (e.g. pepper, parsley and nutmeg). maultaschen are typically 8–12 centimetres (3–4+1⁄2 inches) across. they are square or rectangular in shape. on 22 october 2009, the european union recognized maultaschen (schwäbische maultaschen or schwäbische suppenmaultaschen) as a "regional specialty" and remarked that the dish is significant to the cultural heritage of baden-württemberg. this measure provides protection to the integrity of the dish, mandating that genuine maultaschen are only produced in swabia, a historical region that was incorporated into the modern german states of baden-württemberg and bavaria.

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Mutschel

The mutschel is a traditional star-shaped bread from reutlingen, germany. the pastry, and the corresponding mutscheltag (mutschel day), have probably existed since the 13th century. mutscheln are roughly star-shaped and come in various sizes: usually approximately six inches in diameter, but bakeries often offer breads three or more feet in diameter. the most common mutschel is made of wheat, yeast, a small amount of fat like lard or butter and eggs. they are sometimes made in sweet varieties. there are several theories about the origin of the bread form. one is that the high central part of the bread represents the castle atop the achalm, a hill next to reutlingen, and the eight points of the star represent medieval guilds. the star could also have christian allegorical meaning as the star of bethlehem. a third possibility is that reutlingen baker albrecht mutschler invented the shape in the 14th century. this baker was mentioned first in the 1435 reutlinger heimatbuch.

Side, Snack, Appetizer

Odenwälder Frühstückskäse

Soft cheese made from cow's milk in the odenwäld region in hesse, bavaria and baden-württemberg, germany

Dessert, Sweet

Ofenschlupfer

Bread pudding with apples, raisins, almonds, vanilla, cinnamon

Drink

Paulaner Salvator Dopplebock

Bock style beer

Dessert, Sweet

Pfitzauf

Swabian popovers, a souffle-like dessert, top with powdered sugar, serve with fruit, fruit sauce, vanilla sauce, cream, compote

Dessert, Sweet

Powidltascherl

Plum jam dumplings, potato dumplings filled with powidl, a plum spread

Dessert, Sweet

Quarkknödel

Sweet curd cheese dumplings, commonly served with fruit, fruit sauce

Side, Snack, Appetizer

Romadur

Main

Rostbraten

Roast beef, may be braised, topped with onions, served with cream sauce, sauerkraut, linsen mit saiten

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Salate von der Insel Reichenau

Lettuce grown on reichenau island, baden-württemberg, germany

Main

Salzkuchen

Thin baked yeasted dough, similar to pizza crust, may be topped with sour cream, sweet cream, eggs, caraway, chives, pureed potatoes, onions, quark, minced meat

Main

Saumagen

Saumagen ([zaʊ̯ˈmaːɡŋ̩], "sow's stomach") is a german dish popular in the palatinate. the dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. it is not as thin as a typical sausage casing (intestines or artificial casing). rather it is meat-like, being a strong muscular organ, and when the dish is finished by being pan-fried or roasted in the oven, it becomes crisp. the dish is somewhat similar to the scottish haggis, although the stuffing is quite different.

Main

Saure kutteln

Saure kutteln is a swabian specialty food, popular in the swabian part of baden-württemberg as well as in the province of hohenzollern and baden. it is often eaten with bread or with home fries. it was known as an extremely economical dish, since tripes were sold at a lower price than other meat. nowadays it is rather seen as a culinary experience than a daily dish. saure kutteln means sour tripes. the dish consists of washed and blanched rumen. the rumen gets chopped into slices and then gets cooked in roux for about an hour. traditional spices are bay laurel, juniper and pepper. the sour taste is achieved by adding vinegar and/or wine. in austria a similar dish is known as flecksuppe (tripe soup).

Main

Saure leber

Liver in a savory wine sauce

Main

Saure nieren

Kidneys in a savory wine sauce or gravy

Main

Schäufele

Schäufele (also "schäuferle", "schüfeli", "schäuferla" or "schäufelchen") is a traditional dish from the south of germany. it is made from the pig's shoulder meat, which gives the dish its name, "schäufele", or the pig's scapula. depending on region the recipe for the dish differs a bit: in franconia the meat, the pork rind and the bone are roasted together as a whole. before that, the pork rind is scratched in a criss-cross pattern, seasoned with salt, pepper and caraway and put in a casserole dish with diced root vegetables and onions where it is doused with beer and roasted in the oven for about two or three hours. the roast is ready as soon as the meat is easy to separate from the bone and the pork rind is crispy and golden brown. it is then served with various side dishes including gravy, kartoffelklöße, salad, sauerkraut, red cabbage and savoy cabbage. in baden the meat is cured and smoked before it is simmered in a broth of water, white wine, vinegar, onion, bay laurel and clove for about two to two and a half hours. it is then served with potato salad, dressed with a broth of salt, pepper and vinegar. although available all year around, schäufele with potato salad is the typical christmas eve supper in the southern half of baden. in switzerland it is also cured and smoked but served with beans or sauerkraut. there it is very common as a christmas dish.

Dessert, Sweet

Scheiterhaufen

Bread pudding with apples, cinnamon, raisins, serve with vanilla sauce

Main

Schlachtplatte

A schlachteplatte, schlachtplatte, schlachtschüssel (southern german) or metzgete (swiss and southwestern part of baden-württemberg in germany) is a hearty german dish that primarily consists of boiled belly pork (kesselfleisch) and freshly cooked blutwurst and leberwurst sausages. the cooking process produces sausage juices which, together with any split sausages, are used as a soup known as metzelsuppe. as a result, in many places, e.g. in parts of the palatinate, the entire festival and the meal in particular are known as metzelsupp. common accompaniments to a schlachtplatte are sauerkraut and bread or potatoes or, in south germany, potato pancakes (dotsch or reiberdatschi). other elements might be fresh bratwurst and mettwurst or raw, spiced bratwurst filling. in rhinehessen it is also common to enrich the dish with a sauce from part of the pig's blood (schweinepfeffer or schwarz brie). the word is derived from schlachten, "to slaughter", and platte, "dish", because, traditionally, it is only eaten on the day of slaughter; before the invention of refrigerators blood and sensitive organs like liver had to be prepared straight away. meat, which did not have to be consumed immediately was preserved by salting, drying and smoking. the slaughtering day offered a rare opportunity to eat fresh meat which explains why the schlachtplatte is a rather lavish meal. originally these slaughtering days took place mainly in the autumn. this meant that not so many animals had to be fed over the winter, the meat could be preserved for longer in the cooler temperatures and the farmers had more time after the last harvest for turning it into ham and sausages which could then be smoked over the winter hearth fire.

Main

Schneckensuppe

Creamy snail soup

Side, Snack, Appetizer

Schupfnudeln

Schupfnudel (german; plural schupfnudeln), also called fingernudel (finger noodle), is a type of dumpling or thick noodle in southern german and austrian cuisine. it is similar to the central european kopytka. they take various forms and can be referred to with a variety of names in different regions. they are usually made from rye or wheat flour and egg. since the introduction of the potato to germany in the seventeenth century, schupfnudeln have also been made with potatoes. they are traditionally given their distinctive ovoid shape through hand-shaping. they are often served as a savory dish with sauerkraut but are also served in sweet dishes.

Side, Snack, Appetizer

Schwäbische Maultaschen

Pasta dumplings filled with ground meat, spinach, onions and bread, from baden-württemberg, germany

Side, Snack, Appetizer

Schwäbische Spätzle

Egg pasta from baden-württemberg, germany

Side, Snack, Appetizer

Schwäbisch-Hällisches Qualitätsschweinefleisch

Schwäbisch-hällisches landschwein pigs reared in schwäbisch hall, baden-württemberg, germany

Side, Snack, Appetizer

Schwarzwälder Schinken

Black forest ham (german: schwarzwälder schinken) is a variety of dry-cured smoked ham produced in the black forest region of germany. in 1959, hans adler from bonndorf pioneered manufacturing and selling original black forest ham by retail and mail order. since 1997, the term black forest ham has been a protected geographical indication in the european union, which means that any product sold in the eu as black forest ham must be traditionally and at least partially manufactured (prepared, processed or produced) within the black forest region in germany. however, this designation is not recognized outside the eu, particularly in canada and the united states, where commercially produced hams of various types and quality are marketed and sold as black forest ham.

Side, Snack, Appetizer

Schwarzwaldforelle

Brook trout or rainbow trout farmed in the black forest region of baden-württemberg, germany

Side, Snack, Appetizer

Schwarzwurst

Blood sausage

Main

Schweinepfeffer

Pork stewed with vegetables, wine, vinegar, pepper, herbs, spices, some classic recipes include pig's blood

Side, Snack, Appetizer

Spargel aus Franken

Asparagus grown in baden-württemberg, germany

Side, Snack, Appetizer

Spätzle

Spätzle ([ˈʃpɛtslə] (listen)) is a type of small noodle or dumpling made with eggs, typically serving as a side for meat dishes with gravy. commonly associated with swabia, it is also found in the cuisines of southern germany and austria, switzerland, hungary, slovenia, alsace, moselle and south tyrol.

Dessert, Sweet

Springerle

Springerle is a type of south german biscuit or cookie with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. this preserves the detail of the surface pattern. while historical molds show that springerle were baked for religious holidays and secular occasions throughout the year, they are now most commonly associated with the christmas season.the name springerle translates literally as "little jumper" or "little knight", but its exact origin is unknown. it may refer the popular motif of a jumping horse in the mold, or just to the rising or "springing up" of the dough as it bakes. springerle is used in southern germany, while they are called anisbrötli (anise bun) in switzerland.the origin of the cookie can be traced back to at least the 14th century in southwestern germany and surrounding areas, mostly in swabia. one of the oldest surviving molds, held at the swiss national museum in zürich, dates from the 14th century.

Side, Snack, Appetizer

Tettnanger Hopfen

Hops grown in tettnang, baden-württemberg, germany

Side, Snack, Appetizer

Tomaten von der Insel Reichenau

Tomatoes grown on reichenau island, baden-württemberg, germany

Dessert, Sweet

Topfenstrudel

Pastry filled with quark cheese

Dessert, Sweet

Träubleskuchen

Redcurrant cake

Dessert, Sweet

Wähe

Wähe (which derives from the dialect in the regions of basel, zurich, baden and alsace) is a flat cake typical of the swiss and alemannic cuisine. a wähe is prepared basically with short pastry - also known in german as "kuchenteig" - and a topping of either fruits, vegetables or cheese. wähen are sometimes prepared with yeast dough and occasionally with puff pastry. a wähe is made with a mixture of milk (or cream) and eggs, and it rises to become thick and yellow when baked. the fruits or vegetables are baked together with the wähe. the preparation is thus very similar to that of the french quiche or tarte.

Side, Snack, Appetizer

Wassa-wassa

Yam porridge, made with yam powder, water and salt

Side, Snack, Appetizer

Weideochse vom Limpurger Rind

Limpurger cattle reared in limpurg, baden-württemberg, germany

Side, Snack, Appetizer

Weißlacker

Weisslacker (or weißlacker) (german for "whitewashed" due to the rind color), also known as bierkäse and beer cheese, is a type of cow's milk cheese that originated in germany, but is now known worldwide. also produced in the united states, mostly in wisconsin, it is a pungent and salted surface-ripened cheese that starts out much like brick cheese. it ripens for seven months in highly humid conditions and is related to limburger cheese, and has a similarly powerful smell, but paradoxically mild taste. connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their drinks), hence the name. many find it too overpowering to serve with wine. this cheese is also served on small slices of rye or pumpernickel bread often with some sliced onion. it is a common item on pub and restaurant menus in the czech republic, the country with the highest per-capita beer consumption in the world. this cheese is a common ingredient in various breads, soups, and dips. in the eu as of 2015, weißlacker and allgäuer weißlacker are protected with a protected designation of origin indication.

Side, Snack, Appetizer

Weißlacker

Weisslacker (or weißlacker) (german for "whitewashed" due to the rind color), also known as bierkäse and beer cheese, is a type of cow's milk cheese that originated in germany, but is now known worldwide. also produced in the united states, mostly in wisconsin, it is a pungent and salted surface-ripened cheese that starts out much like brick cheese. it ripens for seven months in highly humid conditions and is related to limburger cheese, and has a similarly powerful smell, but paradoxically mild taste. connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their drinks), hence the name. many find it too overpowering to serve with wine. this cheese is also served on small slices of rye or pumpernickel bread often with some sliced onion. it is a common item on pub and restaurant menus in the czech republic, the country with the highest per-capita beer consumption in the world. this cheese is a common ingredient in various breads, soups, and dips. in the eu as of 2015, weißlacker and allgäuer weißlacker are protected with a protected designation of origin indication.

Dessert, Sweet

Weiss lebkuchen

Lebkuchen (german pronunciation: [ˈleːpˌkuːxn] (listen)), honigkuchen or pfefferkuchen, are a honey-sweetened german cake molded cookie or bar cookie that has become part of germany's christmas traditions. it is similar to gingerbread.

Dessert, Sweet

Wibele

Wibele are very small, sweet biscuits originating from the franconian city of langenburg in germany, though nowadays they are considered a swabian speciality. the dough is made from egg white, icing sugar, flour and vanilla sugar. they are similar to "russisch brot" ("russian bread"), another form of german biscuit, but instead are only baked until they are slightly brown. they are in the shape of a figure 8, and are formally supposed to be 22 millimeters long and 12 millimeters wide. they were invented by the court cook of the prince of hohenlohe-langenburg, jakob christian carl wibel. café bauer in langenburg is the only company allowed to produce "original wibele", as the owner secured the rights in 1911. however, wibele biscuits are also produced by other companies.

Main

Wurstsalat

Wurstsalat (german, 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 normally made from a sort of boiled sausage like lyoner, stadtwurst, regensburger wurst (two types of cooked sausage) or extrawurst. it is a traditional snack in southern germany, alsace, switzerland and austria, where in austria it is called saure wurst. to prepare the dish, the sausage is cut into thin slices or strips and placed, along with raw onion rings or cubes, in a vinegar and oil marinade, lightly seasoned with salt, pepper, and sometimes paprika. common additional ingredients are finely cut gherkins, radishes, parsley or chives. wurstsalat is normally served with bread and sometimes also with fried potatoes. popular variants are the schwäbischer wurstsalat (swabian wurstsalat), which is half composed of blood sausage, and especially the schweizer wurstsalat (swiss wurstsalat), which like the straßburger wurstsalat (strasburg wurstsalat) or elsässer wurstsalat (alsacian wurstsalat) also contains emmental cheese and uses the traditional swiss servelat instead of lyoner sausage.