German sausage refers to a diverse category of over 1,200 types of sausages, with key characteristics including the use of premium meat (often pork), specific seasonings, and traditional preparation methods like smoking or boiling. Popular examples include the grilled Bratwurst, the boiled Bavarian Weisswurst, and the smoked and sliced Teewurst.
Key characteristics
Meat: Typically made from pork or pork and beef blends, though other meats like veal and even wild game are used.
Seasoning: A distinct blend of spices is used, with variations depending on the regional recipe.
Preparation: Often prepared through traditional methods like pan-frying, grilling, or gentle boiling to preserve flavor and texture.
Popular types of German sausage
Bratwurst: One of the most famous types, it can be made from various meats and is traditionally grilled or pan-fried.
Weisswurst: A Bavarian sausage made from minced veal and back bacon, it is a boiled sausage traditionally eaten by noon.
Blutwurst: A type of blood sausage made from pork rind and blood, often cooked down with barley.
Currywurst: A steamed or fried pork sausage, cut into slices and served with a curried ketchup sauce.
Teewurst: A soft, spreadable, and smoked sausage made from pork and bacon, often served with tea.
Type
Meat
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