German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. Pork, beef, and poultry are the main varieties of meat consumed in Germany, pork being the most popular. The average person in Germany will consume up to 61 kg (134 lb) of meat in a year.

Meat is usually braised; pan-fried dishes also exist. A long tradition of sausage-making exists in Germany, including hundreds of regional variations. More than 1500 different types of sausage (German: Wurst) are made in Germany.