Top 10 German sausages

and how to eat them

German sausages (Wurst) are famous worldwide for their variety, flavour, and cultural heritage. Each region has signature recipes, and the differences are in the meat, seasoning, preparation, and cooking methods. Here, we explore 10 of the most iconic German sausages, with details on what makes them unique, ingredients, and serving suggestions.

1. Bratwurst

Ingredients & Meat: Typically pork, veal, or a mixture, seasoned with salt, pepper, nutmeg, marjoram, and sometimes garlic.
Unique Traits: Coarse or finely ground, regional variations (e.g., Thuringian spicy Bratwurst, Nuremberg small sausages). Usually grilled or fried (frying = braten).
Condiment Suggestion: Smooth German medium hot mustard.
Typical Dishes:

  • Grilled in a bread roll (Bratwurstsemmel)

  • Served with sauerkraut and potato salad

  • Beer-braised Bratwurst stew

2. Weisswurst

Ingredients & Meat: Veal and pork back bacon, flavoured with parsley, lemon zest, mace, and cardamom.
Unique Traits: Pale, tender, and lightly seasoned. Boiled, not fried. Traditionally eaten before noon.
Condiment Suggestion: Sweet Bavarian mustard (Süßer Senf).
Typical Dishes:

  • Weisswurst breakfast with pretzels

  • Served in a veal broth

  • Weisswurst salad with pickled vegetables

3. Currywurst

Ingredients & Meat: Pork sausage, usually steamed or fried, sliced and topped with curry ketchup.
Unique Traits: Several cities claim to have invented the Currywurst, like Berlin or Hamburg. Clear is: it's enjoyed nationwide. Its distinctiveness comes from the curry-spiced sauce rather than the sausage itself. Often sold as street food.
Condiment Suggestion: Curry ketchup.
Typical Dishes:

  • Currywurst with fries

  • Currywurst in a bread roll

  • Currywurst salad with potatoes

4. Nürnberger Rostbratwurst

Ingredients & Meat: Pork, seasoned with marjoram, salt, pepper, and sometimes garlic.
Unique Traits: Tiny sausages (~7–9 cm), grilled over beechwood. EU-protected geographical status. Often served three to a roll (Drei im Weggla).
Condiment Suggestion: Medium hot mustard.
Typical Dishes:

  • Grilled on a roll

  • Served with sauerkraut and potato salad

  • Street festival skewers

5. Landjäger

Ingredients & Meat: Beef and pork, smoked, dried, lightly spiced with salt, pepper, coriander, and garlic.
Unique Traits: Semi-dried, firm texture. Designed as a long-lasting snack for travellers and hunters. Eaten cold.
Condiment Suggestion: Pickled Gherkins.
Typical Dishes:

  • Cold as a picnic snack

  • With bread and cheese

  • Chopped in potato or bean salads

6. Mettenden

Ingredients & Meat: Smoked pork, often with minced pork or pork and bacon, seasoned with salt, pepper, and garlic.
Unique Traits: Northern German specialty. Smoked lightly, traditionally served in winter. Longer shelf-life due to smoking.
Condiment Suggestion: Hot mustard to cut through the heavy dishes.
Typical Dishes:

  • Winter stews (Eintopf) like kale stew (Nothern German classic)

  • Sauerkraut with potatoes

  • Pan-fried for a hearty snack

7. Frankfurter / Wiener

Ingredients & Meat: Pork (sometimes with veal), lightly smoked, finely ground.
Unique Traits: Thin, uniform, precooked. Boiled or lightly grilled. Called “Wiener” internationally. Mild flavour, often used in hot dogs. Frankfurter lightly smoked and thinner than Wiener.
Condiment Suggestion: Ketchup or medium hot mustard.
Typical Dishes:

  • Classic hot dog

  • Frankfurter soup with vegetables

  • Sausage & potato casserole

8. Bockwurst

Ingredients & Meat: Pork and veal, seasoned with salt, white pepper, paprika, and herbs like chives.
Unique Traits: Mildly spiced, traditionally boiled, traditionally  enjoyed with Bock beer. Shorter, very thick sausage. A service station classic on German highways.
Condiment Suggestion: Mild or medium hot mustard.
Typical Dishes:

  • Bockwurst with potato salad

  • With sauerkraut

  • Served in a bun for street food

9. Leberwurst (Liver Sausage)

Ingredients & Meat: Pork liver, pork fat, onions, spices (pepper, marjoram).
Unique Traits: Spreadable, rich and earthy flavour. Eaten cold, usually on bread or crackers. Regional variations include smooth or coarse versions.
Condiment Suggestion: Pickles or onions.
Typical Dishes:

  • Leberwurst sandwich on rye bread

  • Spread on crackers with mustard

  • Added to hearty soups

10. Fleischwurst

Ingredients & Meat: Pork and beef, finely ground and cooked, lightly seasoned with salt, pepper, and paprika.
Unique Traits: Mild, firm-textured sausage, often eaten cold or sliced for sandwiches. Popular in northern and central Germany.
Condiment Suggestion: Mustard and buttered bread.
Typical Dishes:

  • Sandwiches on rye or white bread

  • Sliced in salads or potato salads

  • Served as cold cuts on a charcuterie board

Serving Tips

Pair German sausages with sauerkraut, potato salad, pretzels, or fresh bread rolls. Use the right mustard, horseradish, or curry sauce to highlight the unique flavour of each sausage.

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