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",
Food energy of a food calorie, that is often used in chemistry and in physics.) Within the European Union, both the kilocalorie ("kcal") and kilojoule ("kJ") appear on nutrition labels. In many countries, only one of the units is displayed; in Canada and the United States labels spell out the unit as "calorie" or as "Calorie". Fats and ethanol have the greatest amount of food energy per gram, 37 and 29 kJ/g (8.8 and 6.9 kcal/g), respectively. Proteins and most carbohydrates both have about . The differing energy density of foods (fat, alcohols, carbohydrates and proteins) lies mainly in their varying proportions