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",
Pennsylvania German language in more rural areas it continued in widespread use through the World War II era. Since that time, its use has greatly declined. The exception to this decline is in the context of the Old Order Amish and Old Order Mennonite communities, and presently the members of these two groups make up the majority of Pennsylvania German speakers . The ancestors of Pennsylvania German speakers came from various parts of the southwest corner of the German-speaking region of Europe, mainly the Palatinate, but also including the Electoral Palatinate (), the Duchy of Baden, Swabia, Württemberg, Alsace (German ), German Lorraine,