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Assortment of grilled sausages served with parsley.
Germany Travel

The Best Wurst – Popular Sausages for your Holiday in Germany

By on November 12, 2017

The Best Wurst – Popular Sausages for your Holiday in Germany

Sausages and meat rank high on the list of things that Germany is known for – and with good reason. With over 1,200 types of sausage, Germany is a global leader in production and consumption of this meat treat! How well do you know your German sausages? Grab a pretzel, pour yourself a cold German beer and join us as we explore the best wurst for your trip in Germany.


Landjäger 

Resembling a small salami, this dried meat is made from beef, pork, lard, and sugar and spices. Eat it straight from the deli with a cold beer, or boil it and serve it with potatoes and fresh vegetables!

Landjager German sausages with pickled cucumber.

Landjäger German sausages with pickled cucumber


Knackwurst

These thick pork sausages date back to the 16th Century! Don’t mess with a good thing, right? They are flavored with garlic, aged for a few days, and then smoked. Traditionally, knackwurst are served with sauerkraut and potato salad. In Hamburg, they like to serve these sausages boiled with mustard on bread. Yum!

Traditional German sausage dish knackwurst or bratwurst grilled

Traditional German sausage dish Knackwurst


Wollwurst 

Made from veal and pork, these sausages uniquely have no casing. They are boiled, then cooled, then fried, giving them a delicious crispy exterior, and are traditionally served with potato salad.

Fried Bavarian sausages, so-called 'Wollwurst'

Fried Bavarian sausages, so-called ‘Wollwurst’

Leberwurst 

Literally meaning liver sausage, these spreadable sausages are made from pork and pork liver. Many different countries feature their own versions of this sausage, and on your holiday in Germany, you’ll eat them served open with pickled cucumbers.

Farmhouse bread with liverwurst

Farmhouse bread with Leberwurst


Thüringer

With references to this unique sausage dating back as far as the 15C, the only place to find an authentic version is in Thüringia! Made from beef, pork or veal, and spiced with salt and pepper, caraway, marjoram, and garlic, these sausages are unique due to their lower fat content than other types of sausages. Make sure to cook it with oil or fat to prevent the casing from breaking!

Original Thuringian sausage freshly grilled

Original Thuringian sausage freshly grilled


Frankfurter Wurstchen

Pure pork in a casing of sheep intestines, these sausages originated in the 13th Century and are only made in the Frankfurt region. They are not cooked, merely heated for eight minutes in warm water and served with  with bread, mustard, horseradish, or (you guessed it- ) potato salad.

Selection of wiener sausages on cast iron griddle.

Selection of Frankfurter Wurstchen on cast iron griddle


Weisswurst

Made from veal plus a little pork, these unique sausages get their name from their pale white-beige colour. They are boiled and served with pretzels and mustard.

White sausages with sweet mustard and pretzel

Traditional Bavarian white sausages (Weisswurst) with sweet mustard and pretzel


Leberkäse

Although it literally means “liver cheese,” neither ingredient is included in this sausage. It is made of minced corned beef, pork, and onions, spiced with marjoram and baked. On your holiday in Germany, eat it fresh or cooled in slices on bread with pickles or mustard.

 Oven baked meatloaf with mushrooms

Oven baked Leberkäse wrapped in bacon


Blutwurst

When it comes to blood sausages, Germany is in good company – the UK, France, Poland, Italy, and others have their own versions of this unique food. Made from congealed pig blood, pork meat, oatmeal, and spices, these sausages go well with applesauce!

Black Pudding Kaszanka with Sauerkraut

Blutwurst with Sauerkraut


Bockwurst

These sausages are made primarily from veal and pork, but can also contain a variety of other meats. There are flavored with salt, white pepper, paprika, and other spices and herbs. They are then either boiled or smoked and served with mustard and Bock beer.

Bockwurst

Bockwurst sausage


Cervelat

Produced in France, Switzerland, and Germany, Cervelat translates to “brain sausage” because traditionally they were made from pork brains. Nowadays this isn’t often the case, and cervelat sausages are mostly made from beef, bacon, and pork rinds. Score the ends before cooking so they will curl outwards and have crispy ends.

Several sausages

Cervelat sausage slices


Nürnberger Rostbratwurst

Only produced in Nuremberg, these small sausages are made from pork seasoned with marjoram and then grilled. They are typically served in sets of 6, 8, 10 or 12 with sauerkraut, potato salad, horseradish or mustard. They are also sold as a snack by street vendors as Drei im Weckla (three in a bun) with mustard on the side.

Sausages with cabbage

Nürnberger Rostbratwurst with cabbage


How many of these did you manage to try on your holiday in Germany? Which were your favorites? Let us know in the comments below! You haven’t visit Germany yet? Let us help you with our trip itinerary planner to get you around this amazing country, and you can be assured that you your next vacation will be simply perfect!

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