In Germany, the love of sausage runs deep, and not just at Oktoberfest! With an estimated 1,500 different varieties of sausage found throughout the country, there is truly a sausage for everyone.
But here in the United States, it’s easy to become confused at the vast array of delectable links displayed at Oktoberfest food stalls. Don’t stress over sausage! Learn a little about common German sausages so you know exactly what to expect.
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5 Sausages for Your Foodie Bucket List
Short or long, thin or plump, German sausages can be found at beer tents, fall festivals, and family get-togethers. But do they all taste the same? Are some spicier than others? And what should you eat them with?
Take a look at these five common types of luscious German links so you can get exactly what you like the next time you’re at Oktoberfest!
Bratwurst
Bratwurst, affectionately called “brats” by sausage enthusiasts in the upper Midwest, is the most well-known of all German sausages. Brats are usually made of minced pork and are seasoned with salt, pepper, and nutmeg, but there is tremendous variety in flavor that varies by region.
One of the reasons that bratwurst are so popular in the United States may be because they can be prepared in so many ways. Our good friends at Omaha Steaks always provide preparation instructions with their delicious Gourmet Bratwurst for grilling, pan-frying, boiling, and microwaving. But that isn’t where the versatility of the brat ends. You can serve brats in a myriad of ways, too! Traditionally, brats are served on a hard roll with mustard, but you can top your brat any way you’d like. Salsa, sauerkraut, grilled onions and mushrooms, and bacon are all delicious on a brat. Not into rolls? Serve up your bratwurst on a bed of sauerkraut with a side of German potato salad! No matter what you do, you can trust that they’ll be delicious every time!
Knackwurst
If bratwurst is the American standard of German sausages, knackwurst (sometimes called knockwurst) is its short, stubby cousin. But don’t snub this sausage based on its size! Long ago in northern Germany, sausage was made as an effort to use all parts of an animal. In those days, knackwurst was considered a delicacy. Instead of being made from not-so-savory parts, as sausages usually were, knackwurst was made using 100% beef. Links were small since they contained prime pieces of meat and were therefore pricey. Today, knackwurst are commonly made with a combination of pork and beef, but they still have the garlicky taste that they became known for years ago.
Knackwurst get their name from the crackly sounds these sausages make when a hungry sausage-eater takes their first bite. The skin is thick, locking in both juices and the savory, smoky flavor that these sausages are known for. I was SO excited to discover that Omaha Steaks carries knackwurst, because I can’t typically find them in my grocery store. I love them grilled with a side of sauerkraut or red cabbage, and washed down with a cold German grapefruit beer.
Thuringer
If you’re lucky enough to find a Thuringer, you are in for a treat! These sausages are as long and thin as knackwurst are short and stubby, and they are considered one of the oldest sausage types in the world. The oldest known recipe for Thuringer sausage dates back to 1613 and is currently held in the state archives in Germany. Talk about an old family recipe!
Thuringers get their name from the German region of Thuringia. They are made from minced pork, beef, and sometimes veal, and they are usually seasoned with garlic, caraway, marjoram, salt, and pepper. But what makes Thuringers unique is, to be called a Thuringer, over 50% of the sausage’s ingredients must be from Thuringia!
Thuringers are typically grilled or roasted over charcoal and sprinkled with beer during the cooking process. They are often served on hard rolls and sold as street food in Germany. But Thuringers are also delicious with a side of spaetzle and red cabbage.
Bockwurst
The most mild-tasting of the sausages featured here is the bockwurst, otherwise known as the frankfurter. That’s right! This German sausage most likely served as the inspiration behind a decidedly American classic food. Bockwurst are similar in both taste and appearance to the hot dogs we all know and love.
Bockwurst are made from a combination of pork and veal. They are gently seasoned with salt, white pepper, and paprika, resulting in a mellow flavor. Like hot dogs, bockwurst are often served on rolls with mustard or sauerkraut. They can also be paired with German potato salad or cucumber salad. It’s almost like American cookout fare, but with a German twist!
Weisswurst
The early bird gets the … weisswurst?
Yep. It’s true. Weisswurst is known as the “morning sausage.” Traditionally, they are only available for purchase until noon. They are eaten as part of a classic Bavarian breakfast or as a mid-morning snack, often with a soft pretzel and beer.
Weisswurst literally means “white sausage.” They are usually made of veal, bacon, lemon, and onion, and are encased in a thin casing that is removed when the sausage is eaten. According to legend, weisswurst were invented when a butcher in Munich ran out of traditional sausage casings. He was forced to use a thinner type of casing, but he was afraid it would burst during the cooking process. Because of this, he warmed the sausages in hot water, being careful not to bring it to a boil. As a result, the sausages never browned, but his customers loved them anyway.
The hot water bath warming technique remains the same for weisswurst today. If you’re curious, you can order a jar of weisswurst from Amazon or World Market to try at home. But be aware, traditional weisswurst are made without preservatives, so the taste of brine-packed weisswurst will differ from a freshly-made white sausage.
What type of German sausages have you sampled? Are there any you’d like to try? Comment below to share your experience!
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The German sausage I like the best is the Knackwurst with a side of sauerkraut. A close second is a Bratwurst with sauerkraut. Both with a nice cold beer.
I’m a knackwurst kind of gal myself, with grainy mustard as a dipping sauce! I especially like them alongside warm German potato salad.