It is further cured, smoked and then blanched. It is partially cured and then made into the large sausage with other ingredients. They are usually served cold at breakfast, in sandwiches or on party trays.īierwurst is a Bavarian cold cut that has a garlicky flavor and seasoned with black peppercorns, paprika and mustard seeds.
PeJo / Popular Cold Cuts (Aufschnitt)Ĭold cuts are deli meats which are slices of large sausages, pre-cooked meats and hams. Most times Leberkäse is served hot with a bread roll and mustard. It is sliced and then baked or pan-fried. It is made by grinding the ingredients finely minced and then baked as a loaf in a bread pan until a crunchy brown crust develops. Similar to a pink meatloaf or bologna sausage, Leberkäse contains corned beef, pork, bacon and onions. Leberkäse translate to “liver cheese”, but this Bavaria type of sausage does not have cheese or liver. Knackwurst sausages are traditionally served with sauerkraut and potato salad. They are aged for two to five days and then smoked over oak wood. Knackwurst are short and plump sausages that contain ground veal, ground pork and fresh garlic. Bockhurst is commonly eaten with Bock beer and mustard. It is usually cooked by simmering and may sometimes be grilled. Bockwurst is flavored with salt, white pepper and paprika as well as sometimes other spices including chives and parsley. Blutwurst is served as a snack or mixed with sauerkraut.īockwurst is made from ground veal and pork it often is smoked. It comes already cooked and may be eaten heated or cold. Nürnbergers are grilled and served with sauerkraut and potatoes and a side of horseradish cream.īlutwurst (blood sausage) is a spicy, salty German blood sausage made with congealed pig or cow blood as well as containing fillers like meat, fat, bread or oatmeal. They are small bratwurst sausages (one ounce in size) that are made from ground lean pork and usually seasoned with marjoram, salt, pepper, ginger, cardamom and lemon powder.
Nürnberger Rostbratwurst dates back to 1313. It is usually served with a Brötchen or French fries. It was invented in 1949 in Berlin by Herta Heuwer after obtaining ketchup and curry powder from British soldiers in Germany. It is a steamed and then fried sausage (usually a bratwurst) whole or cut into slices and then the combination of ketchup or tomato paste and curry powder or curry ketchup is poured on top for seasoning. As it is the bestselling sausage in the country, it is a culture icon. Currywurst is to Germans what the hot dog is to Americans. It is often served as a snack with or in a Brötchen (white bread roll) and spicy German mustard.Ĭurrywurst is a very popular fast food German dish. The best known bratwurst originates in the northern part of Bavaria, formerly called Franconia. Recipes vary by region and sometimes locality. Dating back to 1313, the bratwurst has over 40 different varieties varying in size, seasonings and texture. Popular Wurstīratwurst is sausage made of pork, beef or veal and it is usually grilled or pan fried, and sometimes cooked in broth or beer. Examples of these are Blutwurst and Saumagen. Precooked sausages (Kochwurst) consist of cooked meat and may also include raw organ meat and they last for a few days. Weißwurst and Jagdwurst are examples of cooked sausages and should be eaten quickly after purchase.
They may include water and emulsifiers because these sausages do not keep long. Bratwurst and Bockwurst are included in this category.Ĭooked sausages are completely cooked. Mettwurst and salami are examples.įresh sausages are standard uncooked meet that you grill, bake, boil or fry at home before eating. Raw sausages are uncooked in the traditional sense but may be dried, brined or smoked and they tend to keep for a long time. Germany has four different categories of sausages: They may be preserved by curing, drying or smoking. Wurst sausages are casings (natural or synthetic sausage skin) stuffed with ground meat (chopped pork and other meat) and starch filler such as seasoning and spices, breadcrumbs and sometimes others.
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