17 German Sausage Varieties And The Process Behind Them
German sausages are more than street food favorites. Each style carries a story of technique, regional pride, and the perfect finish on grill or plate.
You will learn exactly how each one is made and how to serve it so flavors shine. Ready to explore the sizzle, snap, and satisfying bite behind Germany’s beloved links?
1. Bratwurst (general style)
Bratwurst is the approachable gateway to German sausages. You start with pork, sometimes veal or beef, ground fairly fine, then season simply with salt, pepper, marjoram, and a whisper of nutmeg.
Stuff into natural casings and keep it fresh, not smoked.
To finish, grill until browned and juicy, or pan sear for crisp edges. Some cooks gently poach first, then brown to lock in moisture.
Serve with mustard and a crusty roll, and you will taste why this classic shows up at every backyard gathering.
2. Thüringer Rostbratwurst
Thüringer Rostbratwurst delivers bold flavor in a slimmer link. Pork drives the mixture, sometimes supported by beef, seasoned assertively with marjoram, garlic, caraway, and pepper.
Stuffed into thin casings, these sausages are primed for direct heat.
Traditionally, you grill them over charcoal until the casing turns snappy and lightly blistered. The aroma pulls you in before the first bite.
Serve with a simple roll and mustard, and let the spice blend sing. You will understand why Thuringia guards this specialty with fierce pride.
3. Nürnberger Bratwurst
Nürnberger Bratwurst are petite powerhouses. Finely ground pork and marjoram lead the flavor, with delicate seasoning that rewards careful cooking.
The links are tiny and thin, so they cook quickly and love dry heat.
Grill or pan sear until lightly browned and fragrant. They are typically served in multiples, tucked into rolls or plated with sauerkraut.
When you crave a snackable bite with a gentle herbal profile, these sausages deliver. Their size makes portioning easy, and the clean, focused seasoning keeps you coming back for more.
4. Fränkische Bratwurst (Franconian)
Franconian Bratwurst leans hearty and rustic. The grind is coarser than Nürnberger, letting porky character shine.
Seasoning stays classic with marjoram and pepper, sometimes nudging richer, and the links often arrive larger on the plate.
Grilled is the common finish, building flavorful browning without drying the interior. Serve with mustard, sauerkraut, or potato salad for a satisfying, countryside feel.
If you want a brat that eats like a meal, this style answers. You will taste texture first, then the warm herb notes lingering after each bite.
5. Weißwurst (Bavarian white sausage)
Weißwurst is delicate, mild, and morning friendly. Finely ground veal with pork back fat turns pale, speckled with parsley, lemon, and mace.
The mixture is poached gently, never smoked, to preserve a tender, bouncy bite.
To serve, keep the sausages warm in hot water, not a hard boil. Traditionally, you peel the casing and eat the tender interior with sweet mustard and a pretzel.
The subtle citrus and herb notes make it comforting. If you think sausage must be heavy, this Bavarian classic changes your mind.
6. Bockwurst
Bockwurst brings a fine, smooth texture and mellow seasoning. Often a mix of veal and pork, it is lightly seasoned and poached to fully cook.
The result is tender, juicy, and ideal for gentle reheating.
When serving, warm in hot water, then plate with mustard and, traditionally, a bock beer. The quiet seasoning lets the meat quality speak.
If you prefer finesse over smokiness, this is your pick. You will appreciate how simple technique yields an elegant sausage experience that pairs beautifully with malty beer.
7. Knackwurst
Knackwurst promises a satisfying snap. Typically pork with possible beef, it leans garlicky, stuffed into short, thick casings, then smoked and cooked.
That treatment builds flavor and a juicy interior.
Reheat gently or pan sear until the casing crackles. The bite delivers a clean pop, followed by rich savoriness and garlic warmth.
If you like a sausage that announces itself, this is it. Pair with sauerkraut and a tangy mustard, and you will get balanced richness in every forkful without overwhelming the palate.
8. Wiener Würstchen (German-style wieners)
Wiener Würstchen lean into finesse. A finely emulsified blend, commonly pork and beef, fills delicate sheep casings, then gets a kiss of smoke before being fully cooked.
The result is smooth, uniform, and pleasantly springy.
Warm gently, never hard boil, to protect the thin casing and clean snap. Serve with bread, mustard, and pickles for a simple snack.
If you like neat textures and tidy flavors, these wieners deliver. You will appreciate the precision of the emulsified batter and the elegant restraint of the smoke.
9. Frankfurter Würstchen
Frankfurter Würstchen resemble wieners but stay distinctly regional. Traditionally pork heavy, they are finely emulsified, lightly smoked, and fully cooked in slender links.
The texture is snappy, the flavor mild and clean.
To finish, warm them gently so the casings do not split. You get a refined, classic bite perfect for quick meals.
Serve with a roll, mustard, and maybe potato salad when hunger hits. If you enjoy minimal fuss with dependable flavor, these Frankfurt originals make a smart choice any day.
10. Currywurst-style sausage
Currywurst relies on a mild, finely textured pork sausage that is pre cooked, sometimes lightly smoked. The magic happens after cooking.
You slice the sausage and blanket it with curry spiced ketchup, sweet tangy and warm.
Serve it with fries or a roll, and the sauce becomes the star. The sausage acts as a juicy canvas, soaking up spices without overpowering them.
If you want street food satisfaction, this Berlin icon delivers. You will crave that balance of smoke, sweetness, acidity, and curry heat.
11. Leberwurst (liver sausage)
Leberwurst is comfort for bread lovers. Pork and pork liver are cooked, then ground or blended smooth with fat and warm spices like marjoram, pepper, and sometimes onion.
The mixture becomes spreadable and rich.
Chill it, spread it on bread, and garnish with pickles or onions. The flavor is earthy, gently sweet, and deeply savory.
If you think sausage must be firm, this changes your expectations. You will appreciate the creamy texture and how easily it turns a simple slice of bread into a proper snack.
12. Blutwurst (blood sausage)
Blutwurst is about depth and tradition. Pork blood mixes with cooked pork fat and meat, plus spices, then gets stuffed and cooked until set.
The texture ranges from sliceable to firmer, depending on the recipe.
Eat it chilled in thin slices or pan fry thicker rounds until crisp at the edges. Pair with apples and onions for contrast.
If you want savory richness with a hint of sweetness, this delivers beautifully. You will discover why many regions treat this as a hearty, celebratory staple.
13. Bregenwurst
Bregenwurst carries heritage character. Historically, it included richer offal alongside pork and fat, seasoned to taste and cooked until set.
Today versions vary, but the aim remains rustic satisfaction and warming flavor.
It is often served warmed with hearty winter sides like kale and potatoes. The texture can be coarse and comforting.
If you crave old school depth, this regional specialty rewards curiosity. You will taste history on the plate, a reminder that thrifty, flavorful butchery once defined seasonal German cooking and still inspires today.
14. Mettwurst
Mettwurst showcases curing craft. Pork mixes with salt and spices, then either smokes, ferments, or both.
Some styles remain soft and spreadable, while others dry to a sliceable texture with deep tang.
Serve it cold on bread or a snack plate with pickles and cheese. The flavor moves from smoky to slightly sour, depending on the method.
If you enjoy charcuterie nuance, this is a must try. You will appreciate how time and technique create complexity without cooking at the last minute.
15. Landjäger
Landjäger is the pocket ready snack. Coarsely ground beef and pork are seasoned assertively, stuffed into a flattened shape, then smoked and dried until firm.
The result is shelf stable and intensely savory.
You eat it straight with no cooking needed. Take it hiking, pair with cheese, or slice into a lunchbox.
If you need reliable protein on the go, this delivers with bold flavor. You will love the chewy bite and concentrated meaty character that lingers pleasantly.
16. Jagdwurst
Jagdwurst offers a mosaic look. It combines a finely ground base with visible lean chunks, usually pork, lightly seasoned and cooked to set.
The texture is sliceable, perfect for sandwiches.
Eat it cold in thick slices or pan fry pieces for breakfast. The mild seasoning lets the mixed textures stand out, giving you variety in each bite.
If you want a deli staple that feels hearty yet approachable, this is it. You will appreciate its versatility from lunchbox to skillet.
17. Cervelat (Cervelatwurst)
Cervelat bridges regions with familiar ease. Typically beef and pork, ground fine to medium, it is seasoned, then smoked and or cooked depending on local tradition.
The flavor stays friendly, neither too spicy nor too mild.
Serve it sliced cold with pickles or warm it gently, even grill in some areas. The flexibility makes it handy for quick meals.
If you like a reliable all rounder, cervelat fits nicely. You will enjoy its balance and how easily it joins salads, sandwiches, or a simple bread plate.
