Germany is a sausage country and there are numerous recipes for making the sausage which in German is called wurst. Just as pasta is synonymous with Italian cuisine and sushi with Japanese, wurst has a special bond and pride in Germany. German wurst is loved and you can find it everywhere—at the street vendors, at every biergarten and on every restaurant speisekarte (menu). There are also many types of sausages in Germany, with different variations in the meats and seasonings used and traditions in the way they are served and consumed.
Bratwurst, also known as Rostbratwurst, is a sausage made from ground beef and pork to an absolute smoothness. This dish is usually grilled and served with a sweet mustard sauce along with a piece of bread. It is also the main ingredient for making the famous Currywurst dish. These sausages are usually large in size, with the meat stuffed in an outer shell made of pork intestines.
Nürnberger Rostbratwurst is a type of bratwurst but is much smaller in size (about one finger). It’s a favorite and proud dish of the state of Franconia. Usually, people will serve this sausage in 6 pieces, cooked by grilling, served with potatoes and cream made from horseradish.
Blutwurst, with “blut” meaning “blood,” is a sausage made from the blood of pigs or cows with meat, fat, bread, or oats. People usually do not heat this dish by baking or frying, but it is thinly sliced and eaten cold with bread.
From the name, we can easily deduce this is a sausage dish from the German city of Frankfurt. Frankfurter is also known as bockwurst, made from young veal with a bit of pork, seasoned with pepper, salt, and paprika. To prepare, people will boil bockwurst and then eat with mustard.
Bregenwurst is traditionally made from pork, pork belly, or the brains of cattle. This dish is usually stewed and eaten with kale. However, in modern times, for some reason, cattle brains are no longer used as raw materials in Bregenwurst..
Knackwurst is a sausage made entirely from beef and often came with a lot of garlic to enhance the flavor. They are often smoked and eaten with sauerkraut (German sauerkraut) and potato salad.
Landjäger is a dry sausage made from beef, pork, lard, sugar, and spices. Usually, it will be dried and shaped like salami. Landjäger does not require refrigeration and can be eaten cold or boiled.
Leberwurst or Liverwurst is usually made from pork with a bit of pig liver. There are many ways to season it, with recipes varying from region to region. Leberwurst is a particular type of sausage because it has a soft texture as pate and can be used to spread bread. There are also versions of this sausage made with veal and veal liver.
Weiβwurst means “white sausage,” and as the name suggests, this sausage is pure white. This is a traditional sausage from the South of Germany, made from veal and bacon, seasoned with onion, lemon, cilantro. This sausage is prepared by boiling, and when eaten, we usually remove the outer skin.
Gelbwurst means golden sausage, and it got its name because of its yellow outer shell. Gelbwurst is made from pork, bacon, beef, or chicken and flavored with lemon, ginger, nutmeg. In the past, Gelbwurst was often made from animal brains, but not anymore.
The ancient Germans chose pork to make sausages, unlike in the Americas, where people ate more beef, so it is not surprising that the pig symbolizes good luck in Germany. On cold days, sausages are the best way to preserve and store pork. The Germans have kept a traditional dish handed down from generation to generation; it has become the most popular or indispensable dish in summer festivals or BBQ. Any European tourist or visiting Germany must taste these special sausages once in a lifetime.