There are more than 1,500 types of sausage, called “Würstchen”, in Germany alone – a variety found in no other country. The addition of “-chen” turns the “Wurst” into a snack-sized sausage, with each region having its own differences and preferences. We’ll work our way through the most popular varieties of German sausages!
Vienna sausage
As quickly as you can get hold of them, they are polished off again: the handy Viennese sausages are a popular snack for young and old. Originally from Vienna, they are widespread in Germany, especially as a small snack. The fine boiled sausage is lightly smoked and, above all, the crunch when you bite into it is an unmistakable pleasure for us.
That’s how you eat a Wiener: straight from the butcher’s into your hand, or warm with ketchup or mustard, with potato salad (a traditional dish at Christmas) or in a stew.
Frankfurter
Only the true connoisseur can tell the difference: outwardly similar to the Viennese sausage, the Frankfurt sausage, which originated in the state of Hesse, is slightly thinner and has a subtle smoky flavor.
How to eat a Frankfurter: traditionally with bread and mustard or with potato salad. Indispensable on cold platters!
Bockwurst
Our love for German sausage goes so far that we stop at the gas station for a snack of bockwurst and a bread roll, even though we already have a full tank of gas. A hearty bockwurst quickly fills the stomach and is characterized by mild seasoning and a crisp casing. It was originally served in Berlin with “bock beer” – hence the name. It became so popular that it was also sold separately.
How to eat a bockwurst: It is usually eaten with a bread roll and mustard, preferably at snack stands in Berlin and Brandenburg.
Thuringian bratwurst
Many say it is the only true one. Especially in Thuringia! The coarse Thuringian Rostbratwurst is considered a classic on the grill and, thanks to its spice mixture of marjoram, caraway, garlic, salt and pepper, it is hard to imagine Germany without it.
The Thuringian bratwurst is eaten grilled over charcoal and served in a bread roll with mustard, a delight for the German palate. Whether as a classic at folk festivals, barbecues or Christmas markets throughout Germany.
Nuremberg bratwurst
Not far from Thuringia, the small, delicate Nuremberg bratwurst sausages have made a name for themselves. They are made exclusively from pork and, because of their protected designation of origin, may only be produced in Nuremberg.
The Nuremberg bratwurst is eaten as follows: especially in the Nuremberg area, three sausages in a bread roll or with sauerkraut and potato salad.
Krakauer
Hearty and spicy: the Polish Krakauer owes its name to the city of Krakow and is particularly popular in Germany for its smoky aroma and savory paprika and garlic flavor. How the Krakauer is eaten: its seasoning gives any soup an intense flavor, but it also tastes great on bread or grilled with mustard.
Flönz (blood sausage)
“Blood sausage” may sound strange at first, but it is a firm favorite in the Rhineland cuisine. In addition to the name ‘Flönz’, it is also known as ‘Blootwoosch’ in the Cologne area. A classic Flönz contains diced bacon, pork and – yes, really – pork blood. Spices such as marjoram and a mild smoky flavor make it a popular cultural asset in its region.
This is how Flönz is eaten: it is probably most popular in the hearty specialty “Himmel und Ääd”, consisting of mashed potatoes, apple sauce and, of course, Flönz, but it is also served as a snack on cold platters.
Berlin Knacker
Greetings again from northern Germany – with another Berlin sausage specialty. The “Knackwurst” bears its name for a reason, as you can count on hearing the characteristic “crunch” when you bite into this coarse smoked sausage. This is how the Berliner Knacker is eaten: whether cold, with bread and mustard or as an addition to soup in northern Germany – Knacker is a delight in all combinations, with acoustics!
Currywurst
Currywurst is one of the most well-known German sausage varieties worldwide. Usually fried or boiled, with or without the casing, it is sliced and served with a spicy curry ketchup sauce. It is served throughout Germany and beyond its borders – from the USA to Japan and Australia. How to eat currywurst: simply on its own, with chips or in a bread roll.
Landjäger
Landjäger are recognizable by their characteristic square shape and are usually sold in pairs. This smoked and aged raw sausage comes from the Alemannic region and is characterized by its distinctive, spicy flavor, which comes from the long aging process.
How to eat Landjäger: The long-life, air-dried Landjäger is a nutritious snack and the perfect companion for day trips.
Weisswurst
No visit to Bavaria is complete without a hearty breakfast of Weisswurst! This Bavarian specialty made from veal and pork is seasoned with parsley, lemon and ginger. It is boiled in hot water (not cooked!) and then “sucked” out of the skin – the inside is pulled out of the skin with your teeth, as the skin is not edible.
How to eat a Weißwurst: traditionally with sweet mustard, a pretzel and wheat beer. But be aware: the rule is: no Weißwurst breakfast after 12 noon!
Mettenden
Mettenden are a specialty from northern and central Germany. The smoked raw sausage is made from coarse pork and is usually sold in a small ring or in the form of a sausage.
Here’s how mettenden are eaten: the list of sausages that are great for stews seems endless! Here’s another one.
Pinkel
During the winter months, when kale is harvested, Pinkel is in high demand. This specialty from northwestern Germany, particularly from Bremen, Oldenburg and East Frisia, is traditionally served with kale and boiled potatoes.
This is how the Pinkel is eaten: kale with Pinkel, an absolute classic. Sometimes, however, Pinkel is also sliced up and added to a – how could it be otherwise – stew.
So, everything has an end, only the sausage has two! Have fun trying out these and the many other types of sausage on this list that the kitchen in Germany has developed, adopted and modified!
