12 German Sausages, From Brilliant to Wonderful
from Jennifer McGavin, About.com Guide and http://www.germanfoodguide.com/wurst-search.cfm
Wurst is a big part of German cuisine. Over 1,500 different kinds of wurst are available in Germany. Although the number of varieties of German wurst available here in the U.S. is much less, there is still a huge selection to choose from.
German wurst is made primarily of fresh meat (pork, beef, chicken, or veal), bacon, spices, salt, and water. Other ingredients may also include eggs, milk, cheese, mushrooms, red peppers, potatoes, oats, or pistachios. Liver sausage (Leberwurst), blood sausage (Blutwurst), and tongue sausage (Zungenwurst) also include liver, blood, and tongue, respectively.
Wurst makes up a large part of the German cuisine. It is often enjoyed at the morning, mid-day, and evening meals and its influence stretches into holiday celebrations and festivals.
Wurst, particularly cold cuts (Aufschnitt), is often eaten for breakfast, accompanied with other German favorites, such as butter, hard-boiled eggs, and rolls and mini-breads (Brötchen & Kleingebäck). At mid-day, traditionally the largest meal of the day in Germany, sausages are often accompanied with such German favorites as Sauerkraut, potato salad, mustard, and/or horseradish. The evening meal (Abendessen) is often a light meal. Like breakfast, the evening meal often consists of bread slices served with wurst, cheese, and/or vegetables.
Wurst, particularly sausages and ham, are also added as ingredients to soups, stews, and casseroles. They add both flavor as well as heartiness to the dish.
The all-around best wurst for grilling is the Bratwurst, of which there are over 50 different kinds. Other recommended sausages for grilling are the Weisswurst (white sausage) and Rostbratwurst. While grilling, do not puncture the skin of the sausage with a fork or knife. This causes moisture to leak out of the wurst, which in turn causes the wurst to lose flavor and become dry.
Sausages, accompanied with potato salad, is a traditional meal served on Christmas Eve.
Several different types of sausages are served the Oktoberfest in Munich, as well as those Oktoberfest celebrations held throughout the U.S.
Bratwurst
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Bratwurst and Rostbratwurst is a sausage made from finely minced pork and beef and usually grilled and served with sweet German mustard and a piece of bread or hard roll. It can be sliced and made into Currywurst by slathering it in a catchup-curry sauce, a favorite street food, especially in Berlin. Thüringer Rostbratwurst – spices are marjoram, caraway, sometimes garlic and the sausage is formed using casings from pig intestines. These sausages are large and usually grilled. Make your own bratwurst. Photo shows bratwurst ready for consumption. Use piece of bread to hold sausage and your hands stay clean. Eat with French fries, mayo and ketchup (Pommes rot-weiss). |
Nürnberger Rostbratwurst
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Nürnberger Rostbratwurst – smaller (pinkie-finger sized) bratwurst sausages, flavored with marjoram and a source of great national pride for the state of Franconia. Served six at a time, grilled, with sauerkraut and potatoes with a side of horseradish cream. Photo shows Nurnberger Rostbratwurst in their classic setting. |
Blood Sausage - Blutwurst
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Blutwurst, or blood sausage, is made with congealed pig or cow blood and also contains fillers like meat, fat, bread or oatmeal. It is sliced and eaten cold, on bread. Photo: Blood Sausage Supper seen on bread with Spaetzle and Rotkohl (Sweet and Sour Cabbage). |
Frankfurter - Bockwurst
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Bockwurst originated in Frankfurt and is made from veal with some pork or other meats and flavored with salt, pepper and paprika. It is boiled and eaten with Bock beer and mustard. It looks like a curved hot dog. Photo: Bockwurst together with Knackwurst (big and round) and Jaegerwurst (salami-like). |
Bregenwurst
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Bregenwurst comes from Lower Saxony and is made of pork, pork belly, and pig or cattle brain. It is often stewed and served with kale. It is about the size and color of Knackwurst. Nowadays, Bregenwurst does not contain brain as an ingredient. |
Knackwurst
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Knackwurst , or Knockwurst sausages, are often all beef, short and stubby and flavored with garlic. They are sometimes smoked. Served traditionally with sauerkraut and potato salad. Photo shows Knackwurst with Bratkartoffeln (fried potatoes and onions) and Sauerkraut. |
Landjäger
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Landjäger is a type of dried sausage made from beef, pork, lard, and sugar and spices. It is air dried and resembles a small salami. It does not require refrigeration and can be eaten cold or boiled. Photo shows closeup of Landjäger sausages ready for a picnic. |
Leberwurst (Liverwurst)
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Leberwurst, or Liverwurst, is usually made from pork with some pork liver, and flavored in various ways. It is spreadable. Kalbsleberwurst – veal liverwurst is made from veal and pork liver. Braunschweiger – spreadable, smoked pork liver sausage. |
Leberkäse
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Leberkäse (literally "liver cheese") from Bavaria is a type of sausage that does not contain cheese or liver. It is similar to a pink meatloaf, with very finely minced corned beef, pork and onions, spiced with marjoram, baked in a bread pan until a golden crust develops. It is served freshly baked in 1/2 inch slices, or the slices may be pan-fried. You may also eat it cold, as pictured. Photo shows a lunch of Leberkäse in a Kaiser roll. |
Teewurst
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Teewurst is a air-dried or raw sausage (like salami and Landjägerwurst) made from pork, bacon and beef and smoked over beechwood. It then undergoes a fermentation much like yogurt, to help preserve it. It got its name from its inventor, Karoline Ulrike Rudolph in 1874, and was meant to be eaten at tea-time on open-faced sandwiches. Its flavor is mild and a little sour and the recipes kept secret. Photo shows spreadable Teewurst on bread. |
Gelbwurst
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Gelbwurst means yellow sausage and takes its name from the safron-colored casings used. It is mildly spiced with lemon, mace, ginger and cardamon. While it used to contain brain, it doesn’t today. It can be made from pork, bacon, beef or chicken. Photo shows a sausage plate ready for breakfast or dinner. Clockwise from right: Gelbwurst, herbed liverwurst, salami. |
Weisswurst
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Weiβwurst (white sausage) is a traditional sausage of Southern Germany made with veal and bacon and flavored with parsley, onion, lemon, and cardamom. This sausage is boiled and eaten without the skin but with sweet mustard, beer and soft pretzels. Weiβwurst is usually eaten before noon since it traditionally contains no preservatives. Photo shows Weiβwurst with potatoes and sauerkraut. |
