In Germany, sausage is the basis not only of the diet: it also affects the culture of speech. If we, expressing our indifference, sometimes we remember tomatoes (“Tomahto, tomato”), then the Germans say “das ist mir wurst”, which means “I don’t care”, and literally sounds “this means sausage to me”. And this is not the only sausage idiom.
The German romance with this hearty meal is not a surprise: sausages, along with heaped portions of potatoes and spicy sauerkraut, are a tradition. Dried, cured, and smoked sausages were transported on long journeys by both hunters and soldiers. The sausage can be stored throughout the winter when all other food supplies are low.
Sausages figure in all aspects of German life: some are favorite street food, others are served for breakfast topped with a fried egg, and others are dipped in mustard and eaten with beer. There are about 1500 varieties of German sausage.
Today we are going to present you the most popular and most known sausages!
German Bierwurst sausage (translated as “beer and sausage”, “beer sausage”) belongs to the category of Bruhwurst sausages, which are prepared from minced pork, with the addition of various spices, most often black pepper, garlic, and mandatory heat treatment of this minced meat (a kind of pasteurization). This helps to get rid of many pathogenic microorganisms and lets the consistency of the sausage become denser and retain the shape of the sausage.
But despite the fact that beer is mentioned in the name of the Bierwurst sausage, it does not participate in the preparation of these sausages, but it actively participates in the consumption process.
These are sausages, which are made from tender pork loin with the addition of lard, ice and seasonings such as cumin, ginger, coriander and nutmeg to the meat. Initially, they are smoked on beech wood and cooked only before serving. According to tradition, these sausages are used as a snack for Bockbier beer (hence the name). They are served very simply — with ordinary mustard.
Although these sausages are eaten all over Germany, it is believed that their homeland is the vicinity of Berlin.
This term is used to refer to a whole group of sausages intended for frying in a frying pan or on the grill. Usually made from minced pork, in a natural coating.
There are a large number of regional bratwurst recipes. It is usually served with Sauerkraut, fried potatoes or potato salad. On-street stalls, bratwurst is usually served with a bun, mustard, ketchup or horseradish.
Sausages made of chopped beef and pork. They are great for grilling and cooking. They are served, as a rule, with sweet mustard or tender horseradish with a crunchy bun. Sauerkraut or potatoes are suitable for a side dish. The delicious taste of sausages is given by fragrant marjoram.
The residents of Nuremberg, by the way, are very jealous of their “invention” and assure that this particular variety was historically the first. There is even an Association for the protection of Nuremberg sausages, which strictly monitors compliance with the canonical recipe of production.
Bregenwurst is a dry-cured or lightly smoked sausage typical of the northwestern and central regions of Germany.
Bregenwurst is a traditional sausage product in the states of Lower Saxony and Saxony-Anhalt. It consists of lean pork, pork belly, onion, salt and black pepper. As a rule, it is served at the table with Grünkohlessenl. In this case, the Bregenwurst is pre-stewed for some time together with the cabbage.
In the Low German dialect, Bregen or Brägen means “brain”, which indicates that previously this sausage also included pork brain. Currently, the use of the brain in the preparation of Bregenwurst is prohibited.
The Swiss сervelat is a “symbol of the Swiss national identity”, it is included in the list of Culinary treasures of Switzerland. Also, cervelat is very popular in Germany. It is made from seasonings, ice, bacon, pork rinds and beef, then is filled in intestines of zebu. It has a unique, moderately smoked taste and an original, perfectly curved shape. Swiss 12-centimeter сervelat can be eaten with or without the skin.
The history of сervelat in Switzerland began more than a hundred years ago in Basel. Сervelat has become a traditional treat at the Fastnacht Carnival, an integral part of Swiss folklore.
In Basel, the сervelat first became the cause of the Sausage War of 1890 — butchers raised the prices of sausages, and the residents of the city announced a boycott and stopped buying сervelat at all. Later prices had been lowered.
The meat of finely chopped pork and beef is used for the preparation of currywurst. Although today currywurst is known throughout Germany, it is most popular in Berlin, where it was first made. The inventor of Currywurst is considered to be Herta Heuver. In 1949, she made an original sauce using Indian curry seasoning, Worcestershire sauce and ketchup, which has become popular in Germany. Currywurst is the youngest, but the most Berlin sausage.
Fleischwurst or Bologna sausage is a simplified variation of mortadella, historically it was created in the Italian city of Bologna. Unlike mortadella, Fleishwurst sausage is not fried with lard cubes. In addition, if mortadella is made exclusively from pork, then Fleishwurst can also be prepared from chicken, turkey, beef, venison or soy protein. A typical Fleishwurst seasoning includes black pepper, nutmeg, Jamaican pepper, celery seeds and coriander, and, like mortadella, myrtle berries give it a special taste. US government regulations require that the American bologna must be fine-cut and without visible pieces of fat.
Typical sausages from Frankfurt. They are made exclusively from beef. They are designed for both boiling and frying. Minced meat is prepared with the addition of egg-white and seasoned with white pepper and paprika. The sausages are hot-smoked for 1-1. 5 hours. The sausage weighs about 100 g and is packed in a natural coating. Frankfurt sausages can be tried in boiled form with potatoes or sauerkraut. Or fried as part of the famous “Frankfurter”. The best sauce for Rindswurst is mustard.
Frankfurter Würstchen is a typical German sausage in an edible coating and a business card of Frankfurt. They are prepared from a mixture of pork and chicken breast, with the addition of traditional spices for this dish. Lightly smoked sausages with an unsurpassed aroma and appetizing color. Usually, served with mashed potatoes and mustard!
Gelbwurst is a variety of German sausage made from fine-cut sausage minced meat, named after the traditional sausage coating of yellow color, once natural, tinted with saffron water, and now synthetic. Yellow sausage, which has a mild taste and a moderate salt content, is suitable for sandwiches, sausage salads and Eintopfs.
Jagdwurst (hunting sausage) is a classic German variety of sausage with pork and partially beef inclusions, which is consumed in sandwiches for dinner or added diced into potato soup.
Minced meat for Jagdwurst is prepared mainly from low-fat pork with the addition of a nitrite mixture and a color stabilizer and seasoned with salt, pepper, garlic, coriander, ginger and nutmeg. At the final stage, pork brisket and snow ice are added to the prepared minced meat. Hunting sausage is usually molded into a synthetic coating of mainly orange-brown color.
Kohlwurst ( cabbage sausage) is a fresh or dry-smoked pork sausage with fat and originally with the obligatory addition of pork lung. Nowadays, pork lung is often excluded from minced sausage. Cabbage sausage comes from the North of Germany and Denmark, is popular in winter along with Bregenwurst and Pinkel. Cabbage sausage does not contain cabbage. It is usually served with a cabbage side dish, for example, with Knieperkohl, which explains the name. In Denmark, cabbage sausage “kålpølse” is considered a New Year’s dish.
Knackwurst often spelled knockwurst, is mainly veal sausages, although the presence of pork and beef is not excluded.
The ingredients of minced meat for “knacks ” necessarily include fresh garlic, sometimes milk. The spices are also determined by the region in which the sausages are made, everyone has their own recipes. Knackwurst has a light spicy smell and a light golden color of the crust. Knackwurst is cooked in a frying pan and grill and slowly fried on all sides until ready. Usually, germans eat these sausages with bread, potato salad or cabbage.
Knipp is a German sausage made from heat-treated meat with a filling of cereals, similar to Pinkel. Part of Bremen cuisine, it is also common in some areas of Lower Saxony.
Depending on the recipe, Knipp is prepared from pork head, flank, skins, beef or pork liver and broth, lard or bacon with onions, herbs, black and allspice peppers. Oat flakes are used to thicken the minced sausage. Knipp is usually sold in sausage loaves 10-15 cm in diameter and up to 30 cm long. Knipp is usually fried to a crisp and served with fried or boiled potatoes and pickled cucumbers, pickled pumpkin, sauerkraut, apple mousse and beetroot. Knipp is also eaten in sandwiches on whole-grain bread.
Landjäger is a semi-dry sausage traditionally produced in Southern Germany, Austria, Switzerland and Alsace. It is popular as a snack during activities such as hiking. It is also known as soldier’s food because it is stored without cooling and comes in portions for a single meal. As a meal, Landjäger sausage can be boiled and served with potatoes and fresh herbs.
Leberkäse is a type of sausage baked without a coating in the form of four-sided loaves weighing 0.5—2.5 kg. According to legend, the Leberkäse sausage appeared at the end of the XVIII century in Bavaria. It has a characteristic rectangular shape of a bread loaf and is baked in pate pans. Initially, the liver was added to beef or pork minced meat for Leberkäse, it is practically absent in modern recipes. So it is more accurate to call such a sausage Fleischkese (Fleischkäse — “meat cheese”). The mention of cheese in the name is associated exclusively with the shape of the sausage product. Leberkese can be served with a side dish. Leberkese sandwich is popular street food in Germany and Austria.
Liverwurst – produced throughout Germany and Austria. It is also made of fine-cut pork liver, with the addition of goose and veal liver, with a lot of onions and well seasoned with various spices, sometimes with apple. This sausage has a second name – “liver sausage”. The sausage filling is soft and well spread on bread. Sausage is served for breakfast, served with other dishes, in general, it is eaten widely and in every way.
Mettwurst – sausages made of raw minced pork, seasoned with salt and smoked for taste and preservation. Some varieties of Mettwurst have a pate consistency and are successfully smeared on bread in raw form, being eaten in combination with onions and herbs.
Nürnberger Rostbratwurst is a small German sausage designed for grilling. Since 2003, has been under the protection of a geographical indication. Nürnberger fried sausages are characterized by a small size up to 9 cm in length and a weight of up to 25 grams. Has medium-coarse fine-cut minced meat from roughly skimmed pork and marjoram as the main seasoning in it. They are served three at a time in a bun as a lunch or snack, or six at a time, on the grill, with sauerkraut and potatoes with horseradish cream.
Pinkelwurst – traditional for northwestern Germany (Oldenburg, Bremen, Friesland) smoked, coarse-grained sausage, also known as Grutsvurst, served to the table as a separate dish with a side dish of curly cabbage. This type of sausage consists largely of lard, as well as beef fat, oat or barley groats, with the addition of onions, salt, black pepper and other spices. The exact cooking recipes are kept secret in local sausage shops and differ from each other in different areas.
Rotwurst – a sausage made from heat-treated raw materials and black pudding. Minced sausage contains pork (shoulder blade, cheek, skin, blood and liver), nitrite salt, black pepper, marjoram, allspice, cloves and onions.
Saumagen is a kind of German sausage. Traditionally, it was prepared in the Palatinate region ( Pfalz), which is located in the southwest of Germany, the south of the federal state of Rhineland-Palatinate.
The main element of this sausage has always been the coating of a pig’s stomach. Nowadays, a synthetic coating is used, it is cheaper and stronger, and it is stored longer. As a filling, everything that comes to hand is used: pieces of meat, boiled potatoes, asparagus, also boiled, beans, onions, garlic, chestnuts can be added if they are ripe by that time, salt, pepper, bay leaf, cumin.
Mince is prepared from meat, the meat is not chopped so that the texture is dense enough and does not crumble. The resulting mass is stuffed into a synthetic coating. Then it is cook for four hours at 175 degrees, a low enough temperature for heat treatment so that the minced meat remains soft.
Stippgrütze is another delicacy related to Knipp. Its homeland is Westphalia. For the production of this kind of sausage, barley groats, meat trimmings and insides are used: heart, kidneys, liver, which are seasoned with salt, spices and boiled in broth. Occasionally, finely chopped onions are used. The prepared ingredients are taken out of the broth and minced. As a result, you have a crumbling mass soaked in fat, which turns into a sort of jelly after cooling. In the classic recipe, there are pork kidneys or heart, flank, skin, barley groats, water, salt, black and allspice, thyme.
Sülze is a pressed sausage product in a coating or jar. It is prepared from pork meat, lard, as well as tongues, liver and other by-products. Pork and beef heads are often used to prepare the Sülze. Traditionally, Sülze was cooked in a pig’s stomach, which was filled with boiled meat, by-products, broth, spices. Then it was boiled, put under a press and cooled. In modern recipes, gauze, tin cans and even plastic bottles are used instead of an edible coating. But often, like jelly, the Sülze is simply poured into a bowl and left to harden.
Teewurst translates as “tea sausage”. For the first time, this sausage began to be prepared in the nineteenth century in Pomerania, in the small town of Rügenwald (now Darłowo, Poland). It is prepared from chopped pork meat, bacon and beef. Next, these ingredients are placed in a coating and smoked. The sausage matures for another seven to ten days. Tea sausage contains from 30 to 40 percent fat, from which the contents are easily spread on bread, crackers and served with tea.
In fact, the whole story began with them. The recipe for these sausages, dated 1410, was found in the state archives.
Sausages are prepared from low-fat finely chopped pork and beef with the addition of salt, pepper, cumin and garlic. They are fried on the grill or in a frying pan. Served with sweet mustard or horseradish. You can eat them with French fries, cold potato salad or just a white crispy bun.
Weisswurst is a type of sausage for cooking. They are usually made from veal, lard and spices in a natural coating. Since nitrites are not used in their production, they have not pink but a light, white-gray color. In Germany, there are several types of Weisswurst, the most famous ones are Munich, Silesian and Hamburg.