The fertile terrain and ample water supplies made for good grazing and Germany has always been rich in beef, dairy cattle, sheep, and pigs.
Thus, until the Middle Ages, the German diet mainly consisted of meat and their by-products: milk and cheese.
Smoking, marinating and salting techniques were developed to store the abundance of meat, a practice which has survived and is evident with their myriad of sausages and preserved foods.
For the most part, all these recipes originate in Germany and are either representative of traditional or modern German cuisine, otherwise they are modern recipes incorporating traditional German ingredient
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