An Introduction to German Sausages
If you’re a fan of bold, satisfying flavors, you’re going to love exploring the world of German sausages. Germany takes its sausage seriously—there are over 1,500 varieties across the country, each with its own regional twist and time-honored tradition.
Whether it’s the smoky bite of a Thüringer bratwurst, the smooth texture of a Weisswurst, or the spicy snap of a Currywurst smothered in ketchup and curry powder, there’s a sausage for every taste and occasion.
In this post, we’re diving into what makes German sausages so special. We’ll discuss the ingredients, methods of preparation, and how different regions have developed their distinctive styles.
You’ll learn which sausages are best grilled, which are boiled, and which ones shine when simply paired with a cold beer and a good mustard.
We’ll also cover tips for serving and cooking, so you can bring a little taste of Germany to your own kitchen. Whether you’re planning a cookout, building a charcuterie board, or just curious about international flavors, this guide will give you a solid start on your sausage journey.
Let’s dig into the smoky, juicy, and flavorful world of German sausages.
Types of German Sausages
A few of my favorite wursts…..
As mentioned earlier, there are over 1200 kinds of wursts. Many are regional specialties in Germany. There are a few, though, that are familiar to the US palate. Here are some well-known wursts.
Knockwurst/knackwurst: Knockwurst are short, thick wursts made of beef and pork that are highly seasoned with garlic. They have a thick casing and were originally designed to be eaten out of hand. Knockwurst roughly translates to “cracking sausage,” and the thick casing does indeed crack when you bite into it.
Bratwurst: There are many forms of bratwurst available throughout Germany and the world. They range in color from light to dark and can be either large or small. It is difficult to pin down a good definition of bratwurst, so we really must speak in generalities. Bratwurst is made of finely chopped pork that has been highly spiced with nutmeg, coriander, cardamom, celery seeds, ginger, or any number of other regional variations. Bratwurst roughly translates to “finely chopped sausage,” and its texture is fairly smooth because of the fineness of the meat.
Liverwurst: a highly seasoned, spreadable cooked sausage made from pork and at least 30% liver. Liverwurst is great on a sandwich-thick slab of liverwurst on pumpernickel with onions-it doesn’t get much better than that.
Bockwurst: a smoked wurst most often made of veal and flavored with white pepper and paprika. These are usually cooked by poaching, although they can also be grilled. They go particularly well with German-style bocks, hence the name.
Frankfurter: the wurst more commonly known to Americans as the hot dog. As with many things wurst, there is a lot of debate about the name of the wurst in the original hot dog. The Frankfurter, strictly speaking, can only be called a Frankfurter if it was made in Frankfurt, Germany. Frankfurters are lightly spiced mixtures of very finely ground beef and/or pork. They are generally sold fully cooked and just need to be heated to serve.
Weisswurst: A delicate, white wurst made of veal and pork with heavy cream, white pepper, ginger, and lemon. This is the traditional Oktoberfest wurst and is very tasty and served with beer.
Classifications
German wurst, or sausage, can be broadly classified into three general categories: fresh sausages, cooked sausages, and dry or cured sausages. Each classification encompasses a variety of specific types, reflecting diverse preparation methods and flavor profiles.
| Classification | Description | Examples |
|---|---|---|
| Fresh Sausages (Rohwurst) | Made from raw meat and must be cooked before eating. Often includes pork, beef, or veal, and a blend of spices. |
Bratwurst: Regional varieties; usually grilled or fried and served hot. Weisswurst: Bavarian sausage made with veal and back bacon, traditionally boiled and eaten before noon. |
| Cooked Sausages (Brühwurst) | Made from finely ground meat that is cooked. Typically enjoyed hot or cold, often with bread and mustard. |
Bockwurst: Made from veal and pork, seasoned with white pepper and paprika, usually boiled. Leberwurst: Liver sausage, smooth or coarse, spreadable and served cold on bread. |
| Dry or Cured Sausages (Dauerwurst) | Raw meat sausages that are fermented, air-dried or smoked. Long shelf life with bold flavor. |
Salami: Made from pork and beef, seasoned, fermented, and air-dried for a firm texture. Teewurst: Spreadable raw pork and bacon sausage, lightly smoked and air-cured. |
Cooking Your Wurst
German wurst can be cooked in numerous ways, each method bringing out different flavors and textures. These cooking methods provide a range of options for preparing German wurst, offering versatility in taste and texture that accommodates personal preferences and regional traditions.
Here are some popular cooking methods for German wurst:
| Cooking Method | German Term | Description | Best For |
|---|---|---|---|
| Grilling | Grillen | Sausages are cooked over an open flame or barbecue until browned and smoky. | Fresh sausages like Bratwurst |
| Frying | Braten | Sausages are pan-fried in oil or butter until golden brown and fully cooked. | Small sausages like Nürnberger Bratwurst |
| Boiling | Kochen | Sausages are simmered in water or broth without browning the outside. | Precooked sausages like Weisswurst |
| Steaming | Dämpfen | A gentle method that preserves moisture and flavor during heating. | Delicate sausages like Weisswurst |
| Baking | Backen | Sausages are cooked in the oven until browned and cooked through. | Fresh or precooked sausages |
| Microwaving | Mikrowelle | A fast and convenient method, especially for reheating precooked sausages. | Precooked sausages |
| Smoking | Räuchern | Uses wood smoke to add flavor and preserve the sausage over time. | Dry or cured sausages like Salami |
All About German Wurst
German wurst, or sausage, is a cornerstone of German cuisine and culture, boasting a rich history and remarkable variety. With over 1,500 different types, each region in Germany prides itself on its unique wurst creations, reflecting local traditions, ingredients, and culinary practices.
One of the most iconic varieties is the Bratwurst, a versatile sausage typically made from pork, beef, or veal. It’s seasoned with a blend of spices, including nutmeg, coriander, and ginger, and is often grilled or fried, then served in a bun with mustard. Each region offers its twist on Bratwurst; for instance, the Nürnberger Bratwurst is small and thin, while the Thüringer Bratwurst is larger and has a distinctive marjoram flavor.
Another popular type is the Weisswurst, or “white sausage,” originating from Bavaria. Made from minced veal and back bacon, it’s flavored with parsley, lemon, mace, onions, ginger, and cardamom. Weisswurst is traditionally eaten before noon, accompanied by pretzels, sweet mustard, and a refreshing wheat beer.
Currywurst, a beloved street food, exemplifies Germany’s ability to innovate with traditional foods. It consists of steamed, then fried pork sausage, sliced and smothered in a tangy curry ketchup sauce. This fast-food staple, especially popular in Berlin, reflects the influence of post-World War II British soldiers who introduced curry powder to Germany.
The Blutwurst, or blood sausage, is another notable variety, made from pork blood, meat, fat, and various fillers like barley. It’s often seasoned with pepper, allspice, thyme, and marjoram, and can be enjoyed cold or cooked.
The diversity of German wurst extends to other types like the smoked Bockwurst, the paprika-spiced Krakauer, and the finely ground Leberwurst (liver sausage). Each sausage type not only offers distinct flavors and textures but also tells a story of Germany’s regional identities and culinary evolution. Whether enjoyed at a local festival, a cozy beer garden, or a bustling street market, German wurst remains an enduring symbol of the nation’s gastronomic heritage.
Dan from Stoltzfus Meats showing me his wurst.
What Are They Made From?
Generally, and we have to be general here since there are over 1200 types of German wursts-wursts made from pork, fat, and spices. The grind can be fine, coarse, or fine with larger chunks of meat added in for texture. Some wursts contain beef or veal; some contain dairy products.
No matter what they are made from, wursts were developed as a way to minimize waste after butchering. Like so many famous national dishes, in wursts, German cooks found a way to take scraps and offal and put them together in an appetizing package. As well, many of the raw/cured sausages enabled meats to be kept for longer periods of time, so, like pickling, canning, and salting, sausage making is also a form of food preservation.
How To Make Homemade Bratwurst
Great video on how to make great bratwurst at home.
Bratwurst with Sauerkraut & Mustard Recipe
Check out my simple but delicious recipe for Bratwurst with Sauerkraut and homemade mustard.
What to Serve Them With
Wursts are traditionally served with a variety of mustards, bread, and sauerkraut. I think this might be the crux of the ketchup-no ketchup debate on hot dogs here in the US. A hot dog is a type of wurst, most likely derived from frankfurters, and as such, ketchup should never touch them.
This is what the purists say, anyway. Eat yours how you like them.If you are wondering how best to serve your wursts, you really can’t go wrong with a nice hard roll or pretzel roll, some spicy mustard, and some sauerkraut. For a lower-carb option, you could also serve your wurst on a bed of sauerkraut.
7 Responses
The best wurst I have eaten is Usinger’s, Milwaukee, WI. Available on-line.
One of my favourite reasons for visiting Germany is to eat the local sausages! Thanks for the article.
You are welcome arrandenham. I am impressed with how much sausage you guys are producing. I’ll have to give it a try soon. – RG
I remember back in the late 50’s early 60’s my grandfather and uncles would get together on a weekend, go down to the butcher and get big pieces of pork butt, lots of garlic, paprika, salt, pepper and forget the rest and I would help make what they called wurstie. My family all came from Romania. I wish I had there recipe. They even hung some in the cold seller to cure. It was great stuff!!!!
Sounds like good times Nicholas.
I’m trying to find out if there is a difference between Brockwurst and Bockwurst-?
Bratwurst and Bockwurst are both German sausages, but they differ in ingredients, preparation, and taste.
Bratwurst is made primarily from pork, sometimes mixed with beef or veal. It has a coarse texture, is seasoned with nutmeg, coriander, or caraway, and is typically grilled or pan-fried.
Bockwurst is made mainly from veal and pork, with a finer texture and a milder, slightly garlicky flavor. It is traditionally boiled or steamed rather than grilled.
While bratwurst is more common in general German cuisine, bockwurst is often enjoyed with Bock beer, especially in Bavaria.