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12 German Sausages, From Brilliant to Wonderful


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.

1. Bratwurst

Bratwurst, Riesling Sauerkraut, horseradish, mustard
Thomas Angermann/Flickr

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 catchup-curry sauce.

Thüringer Rostbratwurst – spices are marjoram, caraway, sometimes garlic and the sausage is formed using casings from pig intestines. These sausages are large and usually grilled.

Make your own bratwurst.

Photo shows bratwurst ready for consumption. Use piece of bread to hold sausage and your hands stay clean. Eat with French fries, mayo and ketchup (Pommes rot-weiss). Photo &copy Flickr user tiexano.

2. Nürnberger Rostbratwurst

Warai Otoko

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 and potatoes with a side of horseradish cream.

Photo shows Nurnberger Rostbratwurst in their classic setting. Photo &copy Flickr user Warai Otoko.

3. Blood Sausage - Blutwurst

Blood Sausage - Blutwurst

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.

Photo: Blood Sausage Supper (seen on bread with Spaetzle and Rotkohl). Photo &copy Flickr user s'kat.

4. Frankfurter - Bockwurst


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.

Photo: Bockwurst together with Knackwurst (big and round) and Jaegerwurst (salami-like). Photo &copy Flickr useriato land.

5. Bregenwurst

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. It is about the size and color of Knackwurst. Nowadays, Bregenwurst does not contain brain as an ingredient.

6. Knackwurst


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.

Photo shows Knackwurst with Bratkartoffeln and Sauerkraut. Photo &copy Flickr user califrayray.

7. Landjäger


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.

Photo shows closeup of Landjäger sausages ready for a picnic. Photo &copy Flickr user acme.

8. Leberwurst

Liverwurst on display.

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.

Photo &copy Flickr user iato land.

9. Leberkäse

Flickr user bayernernst

Leberkäse (literally "liver cheese") from Bavaria is a type of sausage that does not contain cheese or liver. It is similar to a pink meatloaf, with very finely minced corned beef, pork and onions, spiced with marjoram, baked in a bread pan until a golden crust develops. It is served freshly baked in 1/2 inch slices, or the slices may be pan-fried. You may also eat it cold, as pictured.

Photo shows a lunch of Leberkäse in a Kaiser roll. Photo &copy Flickr user bayernernst.

10. Teewurst


Teewurst is a air-dried or raw sausage (like salami and Landjägerwurst) made from pork, bacon and beef and smoked over beechwood. It then undergoes a fermentation much like yogurt, to help preserve it. It got its name from its inventor, Karoline Ulrike Rudolph in 1874, and was meant to be eaten at tea-time on open-faced sandwiches. Its flavor is mild and a little sour and the recipes kept secret.

Photo shows spreadable Teewurst on bread. Photo &copy Flickr user bucklava.

11. Gelbwurst

Flickr user chipmonk

Gelbwurst means yellow sausage and takes its name from the safron-colored casings used. It is mildly spiced with lemon, mace, ginger and cardamon. While it used to contain brain, it doesn’t today. It can be made from pork, bacon, beef or chicken.

Photo shows a sausage plate ready for breakfast or dinner. Clockwise from right: Gelbwurst, herbed liverwurst, salami. Photo &copy Flickr user chipmonk.

12. Weisswurst


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.

Photo shows Weiβwurst with potatoes and sauerkraut. Photo &copy Flickr user quack_r.

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