Overwhelmed by the broad display of options at your favorite charcuterie? Take a while to read on before heading on to the shop for your next German sausage. In this post, I will introduce the 4 main types of German sausages and how to cook them.
There are about 1,500 available varieties in sausages, understanding them, or perhaps their culinary use may seem rather overwhelmed. To complicate further, replicating any authentically-replicate sausage cooking recipe can be hard as it’s a closely-guarded secret amongst local deli owners.
However, an understanding of these varieties for consumption or cooking should be helpful in increasing your culinary knowledge. And perhaps, understanding the type of sausages better can also help you pick up your next favorite which you have long been hesitant to try.
German Sausages Varieties
Let’s start by breaking down these types of German sausages into four primary categories.
#1. The Rohwurst
Roh is the German term for raw, hence the name Rohwurst. These sausages are made from fresh ingredients with some intended to be eaten in this raw state. To make these sausages safe for consumption, they should only be prepared with fresh meat of the highest quality.
Also, Rohwursts are cured with the addition of salt in more than usual quantities, and sodium nitrite, then allowed to ferment. These raw fermented sausages are usually cold-smoked. Some examples would be the Teewurst, and the Mettwurst.
#2. The Bratwurst
In German, brat means fried, and wurst means sausage. The term bratwurst then straightforwardly translates to a sausage that is intended to be fried. Though not limited to frying, this only implies that these sausages are never to be eaten raw.
Bratwursts are fresh sausages, meaning they are made with raw ingredients which end up stuffed into a casing or a mold. They are not cured nor smoked and thus need refrigeration for proper storage and must properly cook before consumption.
Some bratwursts though are parboiled to extend their shelf-life considerably but still require further cooking before they can be safe to eat. These sausages are usually baked, grilled, or of course pan-fried.
These types of German sausages are typically regarded for snacking and usually served in a white bread roll eaten with a condiment of mustard. It is very popular among street vendors in German-speaking countries.
Some examples would be:
#3. The Bruhwurst
Bruhwurst sausages do not represent any specific type of German sausage. This terms instead represents sausages that are fully cooked in hot water before sale.
Bruhen in German means to scald with hot water. Bruhwursts then, like most other sausages from around the world are boiled to a fully cooked internal temperature of 170 Fahrenheit (80 degrees Celsius).
Any meat may be used for this category – pork, veal, beef, poultry, or a combination of such. The meat usually starts as raw, cured, then mostly smoked.
This category of German sausages can be further classified into:
#4. The Kochwurst
“To cook,” in German, translates Kochen. Kochwursts, therefore are sausages with ingredients that are cooked prior to the preparation of the sausage meat. Then filled into casings, and cooked once more, usually in hot water.
This type of German sausage can safe be eaten right away, even cold, but may also be heated if desired. Some varieties that will fall under this category would be Leberwurst, Kochmettwurst, and Blutwurst.
Tips in Cooking Sausages
A knowledge of this basic classification of German sausages would certainly get you all set with confidence in serving them or incorporating them into your next recipe.
Here would be some kitchen tips based on the given characteristics for each category:
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Picking the Best Types of German Sausages
Picking the best types of German sausage can be tough because all of the are delicious and unique in their own way. This question is no different to being asked of which Swiss cheese you should use. With the wide selection available, it boils down to personal preference.
The Frankfurter is the popular pick, but Wurstchens is the better pick in my opinion. Wurstchens are not a category on its own and may come from one of the four primary ones discussed above.
They are by definition, relatively little sausages named after the German term Wurst, meaning small.
Due to the convenience of practically eating these little sausages anytime, anywhere, Wurstchens are among the most famous types of German sausages. They can be had anywhere from a meal to in-between-meal snacks. Here are the most distinct varieties that fall under this sub-category:
Weisswurst – The White Garman Sausage
Here’s one interesting type of sausage worth mentioning on its own. Weisswursts, or white German sausages as the name translates to in English (Weiss means white).
A Weisswurst is typically made out of beef, veal, and pork that is finely minced; then seasoned with parsley, lemon, mace, onions, ginger, and cardamom.
So what makes these sausages worth the extra mention? Well, they are white for one reason, but there’s actually more to this rather extraordinary color.
Today, these white German sausages are parboiled before their sale, putting them under the category of Bruhwursts. They have to be heated once more to cook thoroughly before eating, and sidelines like a salty pretzel and a dollop of sweet mustard are a good combination to serve together.
And....Oktoberfest is where you are going to get a lot and lot of these white German sausages and many other local delicious delicacies.
I honestly haven’t sampled close to the 1,500 types of German sausages available, but whenever I have a chance I will try out as many types of German sausages as possible since I love sausages.
Let me know if you have any good recommendation, and probably your suggestion might just help me to pick the next best German sausage to serve for my next BBQ round, for which I’ll thank you in advance!
And if you going to Germany soon, watch this short video on what sausages to eat while in Germany.
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The post Introducing the 4 Best Types of German Sausages (White German Sausage & More) appeared first on Gordan Ladd's Kitchen.
I've been the cooking for my family since 2009, and my passion for cooking grew stronger each day. Whenever I have time, I love to blog about my culinary experiences and how my kitchen has trained me to become a better chef for my family and friends.