-Meat
Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular. The average person in Germany will consume up to 33 kg. (72 lbs.) meat in a year. Among poultry, chicken is most common, although duck, goose, and turkey are also enjoyed. Game meats, especially boar, rabbit, and venison are also widely available all year round. Lamb and goat are also available, but are not as popular.
Meat is usually pot-roasted; pan-fried dishes also exist, but these recipes usually originate from France. Throughout Germany, meat is very often eaten as sausages. There are more than 1500 different types of sausage in Germany.[9]
-Fish
Trout is the most common freshwater fish on the German menu as well as pike and carp which are all enjoyed greatly. European perch is also frequently served. Seafood was traditionally restricted to the northern coastal areas except for pickled herring, often served as Rollmops (a pickled herring fillet rolled into a cylindrical shape around a piece of pickled gherkin or onion). Today many sea fish, like fresh herring, tuna, mackerel, salmon and sardines are well established throughout the country. Prior to the industrial revolution and the ensuing pollution of the rivers, salmon were common in the rivers of Rhine, Elbe, and Oder.
-Vegetables
Vegetables are often used in stews or vegetable soups, but can also be served as a side dish. Carrots, turnips, spinach, peas, beans, and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country. Asparagus, especially white asparagus known in English as spargel (the German name for asparagus), is a common side dish or may be prepared as a main dish. Restaurants will sometimes devote an entire menu to nothing but white asparagus when it is in season. Spargel season (German: Spargelzeit or Spargelsaison) traditionally begins in mid-May and ends on St. John's Day (24 June). Potatoes, while a major part of the German cuisine, are usually not counted among vegetables by Germans.
-Side dishes
french friesNoodles are usually thicker than the Italian pasta and often contain egg yolk. Especially in the south-western part of the country, the predominant variety of noodles called Spätzle are made with large amounts of egg yolk. Besides noodles, potatoes and dumplings (Klöße or Knödel) are very common, especially in the south. Potatoes entered the German cuisine in the late 18th century and were almost ubiquitous in the 19th and 20th centuries. Potatoes are most often served boiled in salt water, but mashed and fried potatoes also are traditional, and Pommes Frites (french fries) have now become very common. Pommes, a shortened version of "Pommes Frites", both American style "french fries" and Dutch or Danish style fries are common, being traditionally offered either with ketchup or mayonnaise or, as "Pommes rot-weiß", with both