German cuisine widely available, but do not play an important role. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria. Several cooking methods used to soften tough cuts have evolved into national specialties, including "Sauerbraten" (sour roast), involving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days. A long tradition of sausage-making exists in Germany; more than 1,500 different types of sausage () are made. Most "Wurst" is made with natural casings of pork, sheep or lamb intestines. Among the most popular and most common are "Bratwurst",
German Institute of Food Technologies safe for the consumer. Main areas of focus are quality management, chemical- and microbiological analysis. Although the food producer alone carries the responsibility for the production of safe food and the implementation of the necessary measures, the DIL can support food producers through quality controls and seminars about hygiene management. The Center of Food Physics (ZLP) is the latest business division of the DIL ; it started operation in mid-2011. On behalf of its customers, the ZLP investigates the relationship between structure and function and transfers its findings on structure formation mechanisms into process technology. The scale-up of technical and