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",
Slowly varying function if for all , . A function for which the limit is finite but nonzero for every , is called a "regularly varying function". These definitions are due to Jovan Karamata. Regularly varying functions have some important properties: a partial list of them is reported below. More extensive analyses of the properties characterizing regular variation are presented in the monograph by . . The limit in and is uniform if is restricted to a compact interval. . Every regularly varying function is of the form where Note. This implies that the function in has necessarily to be of the following