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 German Institute of Food Technologies The German Institute of Food Technologies (ger. "Deutsches Institut für Lebensmitteltechnik e.V." - DIL) is a non-governmental and self-financing research institute supported by more than 120 members from fields of food production, mechanical engineering, process engineering and metrology. The DIL was founded in 1983 and is situated in the county of Osnabrück, one of the regions with the highest numbers of full-time employees and highest density of food industry enterprises in Germany. The research focus of the DIL is to develop innovative methods for food production, quality assurance and process optimization. Beneficiaries of new insights