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 where the value of the information becomes most visible. Many production plants are still not yet operating to their performance capabilities. There are many possibilities for process analysis to further improve the quality achieved so far. The "Lower Saxonian competency center for the food industry" (NieKE) is a network of cooperation between the German Institute of Food Technologies, "The Institute of Spatial Analysis and Planning in Areas of Intensive Agriculture" (ISPA) of the University of Vechta, DIALOG - "The Center for Transfer of Information and Technology" at the University of Oldenburg, "the Competency Center Functional Food" (KKF) and "The Research