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The Best of the Wurst: Popular Sausages for Your Holiday in Germany

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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 the production and consumption of this meat treat. So we’re here to give you the basics! First, how do you say sausage in German? Wurst in German means sausage. Next, how well do you know your German wursts? What is knockwurst vs. bratwurst? Which are the best of the wurst? Grab a pretzel, pour yourself a cold German beer, and join us as we answer these questions and more. We’ll explore the best sausage to prepare you for your trip to Germany!

Popular itinerary in Germany Sausage:

Landjäger 

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

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 these wursts boiled with mustard and served on bread. Yum!

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Traditional German sausage dish Knackwurst

Wollwurst 

Made from veal and pork, these sausages are unique in that they have no casing. They are first boiled, then cooled and fried, giving them a delicious crispy exterior. The traditional way of serving these German wursts? With potato salad, of course!

Fried Bavarian sausages, so-called ‘Wollwurst’

Leberwurst 

Literally meaning liver sausage, these spreadable wursts 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 open-faced with pickled cucumbers.

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Farmhouse bread with Leberwurst

Thüringer

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

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Original Thuringian sausage freshly grilled

Frankfurter Wurstchen

Made of pure pork in a casing of sheep intestines, these sausages originated in the 13th century and are made only in the Frankfurt region. They are not cooked, but only heated for eight minutes in warm water and served with bread, horseradish, or – you guessed it – potato salad!

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Selection of Frankfurter Wurstchen on cast iron griddle

Weisswurst

Made from veal with a little pork added in, these unique German wursts get their name from their pale white-beige color. They are boiled and served with pretzels and mustard.

Traditional Weisswurst in black bowl, white sausages of minced veal, pork back bacon, spices and parsley, served with sweet mustard, soft pretzels, fresh red radishes, flat lay, close-up

Leberkäse

Although it literally means “liver cheese,” neither ingredient is included in this German wurst. Leberkase is made of minced corned beef, pork, and onion, spiced with marjoram, and baked. If you’re looking for a special German wurst on your holiday in Germany, try eating this fresh or cooled in slices on bread with pickles or mustard.

Oven baked Leberkäse wrapped in bacon

Blutwurst

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

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Blutwurst with Sauerkraut

Bockwurst

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

Bockwurst sausage

Cervelat

Produced in France, Switzerland, and Germany, Cervelat translates to “brain sausage” because, traditionally, they were made from pork brains. Today, this is often not the case, and Cervelat sausages are mostly made from beef, bacon, and pork rinds. Be sure to score the ends before cooking so they will curl outwards and have crispy ends.

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Cervelat sausage slices

Nürnberger Rostbratwurst

Only produced in Nuremberg, these small German wursts 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.

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Nürnberger Rostbratwurst with cabbage

How many of these wursts did you manage to try during your trip to Germany? Which were your favorites? Let us know in the comments below! Haven’t gotten there yet? Let us help you plan your trip to this amazing country. Using our trip itinerary planner, you can be sure that your next vacation will be simply perfect!

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