When people think of German cuisine, they often picture beer, sausages, and pork knuckles. Some even joke that Germans are too busy engineering precision instruments to focus on cooking!
However, beneath its rustic and simple appearance, German food is surprisingly diverse and flavorful. In fact, Germany boasts over 1,500 types of sausages, earning it the nickname “The Sausage Republic.”
From the streets of Berlin to Bavarian beer gardens, sausages are an essential part of German life. The average German consumes 30 kg of sausage per year, and every region takes pride in its unique variations. 
Join us on a flavorful journey through Germany’s most famous sausages!
Types of German Sausages
German sausages fall into three main categories:
- Bratwurst – Grilled or pan-fried sausages
- Blühwurst – Boiled sausages
- Rohwurst – Raw or cured sausages
Each category includes regional specialties, showcasing Germany’s culinary diversity.
1. Bratwurst: The King of Grilled Sausages
Nuremberg Sausage (Nürnberger Rostbratwürste)
One of Nuremberg’s most famous street foods, these tiny sausages measure only 7-9 cm long. According to legend, their small size was designed to fit through medieval prison cell keyholes, allowing prisoners to enjoy a warm meal.
Today, they are typically served 6-12 per plate, accompanied by potato salad and sauerkraut.
Thuringian Sausage (Thüringer Rostbratwurst)
A Thuringian specialty with over 600 years of history, this sausage is 15-20 cm long and flavored with marjoram, caraway, salt, and pepper. Grilled over charcoal, it has a smoky, juicy taste.
The classic way to enjoy it? Stuffed in a bread roll with mustard or ketchup—the perfect street food!
Currywurst: Berlin’s Iconic Street Snack
Currywurst originated in post-war Berlin when a German woman combined British curry powder with sausage and ketchup. Today, it’s a beloved fast food dish, often served with fries or bread rolls.
It’s so popular that Berlin even has a Currywurst Museum! Interestingly, German politicians often pose with Currywurst while campaigning to show they’re “just like the people.”
2. Blühwurst: Boiled Sausages
Smoked Bockwurst
A supermarket staple, Bockwurst is made from pork and beef, seasoned with parsley, chives, and spices, and then boiled or smoked. It has a juicy bite and is often enjoyed with mustard and a pint of dark beer.
This affordable and filling sausage is a favorite among students and budget travelers.
Vienna Sausage (Wiener Wurst)
Despite its name, the Vienna sausage was actually invented by a German butcher in Austria. Made from finely ground pork and beef, it is lightly smoked and boiled, making it a mild, easy-to-eat sausage.
It is typically served in a bread roll for a quick and tasty meal.
Munich White Sausage (Münchner Weißwurst)
A Bavarian classic, Weißwurst is made from veal, pork, and fresh herbs, giving it a smooth, delicate texture. Since it contains no preservatives, it must be eaten before noon, following an old Bavarian tradition.
The proper way to eat it? Peel off the casing, dip the sausage in sweet mustard, and enjoy it with a pretzel and wheat beer—the perfect Bavarian breakfast!
Frankfurter Würstchen: The Original Hot Dog
This mildly smoked pork sausage from Frankfurt is the ancestor of the American hot dog. Brought to the U.S. in the 1900s, it quickly became a favorite at baseball games and street vendors worldwide.
Traditionally, it is boiled and served in a bun with mustard or ketchup.
3. Rohwurst: Cured and Raw Sausages
Liverwurst (Leberwurst)
Despite its name, Leberwurst contains only 10-20% liver, mixed with pork, spices, and herbs. It has a smooth, spreadable texture, making it perfect for breakfast—just like jam or butter!
In northern Germany, Braunschweiger Leberwurst is particularly famous, often enhanced with milk and eggs for a richer taste.
Blood Sausage (Blutwurst)
This sausage, made from coagulated pig’s blood, pork, and oatmeal, has a rich and slightly gamey taste. In Austria, you can even find horse blood sausage!
A variation called Zungenwurst includes chunks of pork or beef tongue, often served with potato salad and sauerkraut.
Ahle Wurst: Aged Sausage from the Black Forest
This dry-cured sausage is made from pork, bacon, salt, and spices, then air-dried for 3-12 months. Since the pigs are fed acorns, the sausage develops a slightly sweet, nutty flavor.
Conclusion: A Nation of Sausage Lovers
From the sizzling Bratwurst to the flavorful Currywurst, Germany’s love affair with sausages is undeniable. Whether enjoyed at a beer garden, food stall, or fine restaurant, each variety tells a unique regional story.
Which German sausage would you love to try? Share your thoughts in the comments!
