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A Dozen German Sausages From Brilliant to Wonderful

A Dozen German Sausages


Introducing the most common German sausages.

They are all delicious and the cause of much national pride. A sausage recipe from a certain area is a closely guarded secret and the sausage as beloved as the town’s soccer team.

Blutwurst, or blood sausage, is made with congealed pig or cow blood and also contains fillers like meat, fat, bread or oatmeal. It is sliced and eaten cold, on bread.

Bockwurst originated in Frankfurt and is made from veal with some pork or other meats and flavored with salt, pepper and paprika. It is boiled and eaten with Bock beer and mustard. It looks like a curved hot dog.

Bratwurst and Rostbratwurst is a sausage made from finely minced pork and beef and usually grilled and served with sweet German mustard and a piece of bread or hard roll. It can be sliced and made into Currywurst by slathering it in a curry sauce.

  • Thüringer Rostbratwurst – spices are marjoram, caraway, sometimes garlic and the sausage is formed using casings from pig intestines. These sausage are usually grilled.
  • Nürnberger Rostbratwurst – smaller (pinkie finger sized) bratwurst sausages, flavored with marjoram and a source of great national (for the state of Franconia) pride. Served six at a time, grilled, with sauerkraut or potato salad and with a side of horseradish cream. May also be boiled in water with vinegar and spices.

Bregenwurst comes from Lower Saxony and is made of pork, pork belly, and pig or cattle brain. It is often stewed and served with kale. Nowadays, Bregenwurst does not contain brain as an ingredient.

Knackwurst , or Knockwurst sausages, are often all beef, short and stubby and flavored with garlic. They are sometimes smoked. Served traditionally with sauerkraut and potato salad.

Landjäger is a type of dried sausage made from beef, pork, lard, and sugar and spices. It is air dried and resembles a small salami. It does not require refrigeration and can be eaten cold or boiled.

Leberwurst, or Liverwurst, is usually made from pork with some pork liver, and flavored in various ways. It is spreadable.

  • Kalbsleberwurst – veal liverwurst is made from veal and pork liver.
  • Braunschweiger – spreadable, smoked pork liver sausage.

Weiβwurst (white sausage) is a traditional sausage of Southern Germany made with veal and bacon and flavored with parsley, onion, lemon, and cardamom. This sausage is boiled and eaten without the skin but with sweet mustard, beer and soft pretzels. Weiβwurst is usually eaten before noon since it traditionally contains no preservatives.

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