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 Argentine Argentinized by the addition of a dulce de leche filling. That was also the case of the "Kreppel", which are called "torta fritas" in Argentina, and were introduced by German immigrants, and similar case with the "Achtzig Schlag" cake, which was translated as "Torta Ochenta Golpes" in the country. In addition, dishes like chucrut (sauerkraut) and many different kinds of sausage like bratwurst and others have also made it into mainstream Argentine cuisine. Today, most German Argentines do not speak German at home because of the decline of the language; however, some estimates suggest that 1.8 million Argentines of non-German