German cuisine sometimes in the preparation of sausages, but are otherwise rare in German meals. Other herbs and spices, such as basil, sage, oregano, and hot chili peppers, have become popular since the early 80´s. Fresh dill is very common in a green salad or fish fillet. Mustard ("Senf") is a very common accompaniment to sausages and can vary in strength, the most common version being "Mittelscharf" (medium hot), which is somewhere between traditional English and French mustards in strength. Düsseldorf, similar to French's Deli Mustard with a taste that is very different from Dijon, and the surrounding area are known for
Cooking with alcohol Cooking with alcohol Cooking with alcohol can mean cooking with alcohol as an ingredient, combusting alcohol for heat or effect, or both at the same time. Wine, especially, is used as an ingredient for its acidic properties, for the bitterness of its tannins, and for its fruit components. Beer and liqueurs are also commonly used as alcoholic ingredients. For a flambé, in which warm alcohol is ignited, the higher alcohol content of a distilled spirit is required. Many dishes incorporate alcoholic beverages into the food itself. Such dishes include "coq au vin", chicken cacciatore, and "boeuf bourguignon". More modern examples