12 Typical German Sausages to try in Germany

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Want to know more about German Sausages? Here’s a list of 12 typical sausages in Germany that every sausage lover should try!

Sausages have long had an important part of German food culture, and there are many varieties of German sausages to choose from.

Bratwurst

The Bratwurst is perhaps the most famous sausage from Germany, and it’s widely available worldwide. It’s most commonly made from pork, but can also be made of veal and beef. It’s usually fried or roasted.

The first mention of the Bratwurst in history dating back to 1313 in a document from Nuremberg. Experts estimate that there are more than 40 varieties of German bratwurst, which vary regionally and locally.

Currywurst

As one of the latest inventions among the German sausages, the Currywurst has truly taken the country by storm and it’s widely available all over Germany.

It was created in 1949 in Berlin by Herta Heuwer after she received ketchup and curry powder from British soldiers. She mixed the ingredients and poured it over grilled sausages, and voila, the currywurst was invented.

Bockwurst

Bockwurst was first mentioned in Bavaria, but there’s an urban legend that claims that it was invented in Berlin. The bockwurst is often smoked and gets its flavors from white pepper, paprika, and other herbs.

Landjäger

The Landjäger is one of the semi-dried varieties of German sausages, and it’s a popular hiking snack. It’s also considered a great food for hunters, hence the alternative name hunter sausage.

Nürnberg Rostbratwurst

Nuremberg Rostbratwurst has a PGI status since 2003 and from the 14th century, only specialized pork butchers were allowed to produce the sausage. The Nuremberg Rostbratwurst is particularly known for its special marjoram note and an absolute fat percentage of 35%.

Thüringer sausage

The Thüringer sausage is one of the oldest sausages in Germany and it’s regulated by law and have a PGI status. The oldest recipe dates back to the 17th century but the oldest mention is from a 15th-century transcript, and it comes from the Thuringia region.

It consists of finely minced beef, pork, and even sometimes veal.

Knackwurst

Knackwurst is a German sausage with origins from the northern part of the country which dates back to the 16th century. It’s known for its smaller size and it’s typically made from ground beef or pork, and in some cases even with a combination.

The casing of the knackwurst gets very crispy when it’s heated, and it’s usually served with a piece of bread and mustard.

Weisswurst

Literally, white sausage. It’s a Bavarian specialty and traditionally it was made with veal only. Today, pork is used for weisswurst as well. Some of the typical spices are parsley, ginger, cardamom, nutmeg, and some salt and pepper.

Lange Rote

This German sausage is particularly famous for its length, hence its name “Die Lange Rote”. It’s slightly red in color and has no skin. It was created in Freiburg in 1949 and has since become an iconic part of the city.

Blutwurst

While it might not look as appetizing as others on this list, the Blutwurst (blood sausage) is still one of the most traditional German sausages, and if you have the courage to try it you might be pleasantly surprised.

Wollwurst

Wollwurst, also known as Oberländer in the Baden-Württemberg region. It’s made from veal and pork, and the recipe is similar to weisswurst, even though no parsley is used.

It’s typically boiled for 10 minutes and chilled afterward, which gives it a “wolly” surface, hence the name Wollwurst.

Mettwurst

Last but not least among the typical sausages in Germany, the Mettwurst which is famous for its strong flavor. It’s preserved by curing and smoking, often with garlic.

The mettwurst is made from pork and can be eaten either raw on rye bread as a topping or fried/cooked. It is quite popular in Australia due to German immigrants in the 19th century.

More about German Sausages

In many countries, people associate sausage with the classic hot dog, but in Germany, sausages are so much more than just a sausage in a bun. Experts estimate that there are more than 1500 types of sausages in Germany, even though many are regional or even locally produced.

And still, to this day, new versions are being created as spices and herbs from other countries are used to create interesting flavors. You can also eat a German sausage in many ways, for example as a main dish with sauerkraut or mashed potatoes, or as a cold cut, or as a fast-food from the imbiss stands in the cities.

One of my favorite places to eat German sausages is at a local Biergarten accompanied by some local German beer. But the traditional hot dog stands are also a great choice.

Photo: Tupungato / Shutterstock.com

How many types of German sausages are there?

There are at least 1500 varieties of German sausages which all have their own distinct taste, shape or ingredients. They are generally divided into three categories: Kochwurst (cooked), Brühwurst (scalded), and Rohwurst (raw).

What is white sausage called in Germany?

The white sausage is known as weisswurst.

What’s the German word for sausage?

The German word for sausage is Wurst.

Which city has the best German sausages?

The Franconian city of Nuremberg is renowned for its sausages and is generally regarded as one of the best places to visit in Germany if you want to eat traditional sausages made with passion.