![]() ![]() Pikantwurst, another variety, on the other hand, includes finely chopped green and red peppers. One type of Extrawurst called Gurkerlextra contains small lumps of pickled cucumber. It’s served cold or as a cold cut often in a Wurstsalat. This sausage is similar to the American bologna sausage. It has a fine texture, light color, and is usually moist. The sausage is made from a mixture of pork, beef, and bacon fat which are well-seasoned. 10. DebrecenerĮxtrawurst is another type of wurst, which is a famous Austrian type of scalded cold cut. The sausages are then smoked and left for 7 to 10 days to mature and develop their classic taste. Teewurst comprises 30% to 40% fat, making it particularly easy to spread. The ingredients of Teewurst are finely minced, seasoned, and then packed in artificial porous casings. Made from one part bacon and two parts raw pork, this is another delectable German cuisine and is a well-known spreadable sausage. Invented in Pomerania in the mid-19th century, Teewurst is derived from the name ‘tea sausage’ as it was served in sandwiches at teatime. The dish consists of Regensburger Wurst sausage, where it’s broiled and then halved in a bread roll with pickled gherkin, sweet mustard, and horseradish. It can be served either cold or hot with mustard, oil, vinegar, and chopped onions, a dish called Regensburger Wurstsalat. Alternatively, the sausage may be served and eaten as a snack in a popular dish called Regensburger Semmel. These sausages are smoked and then boiled. The sausage is stuffed into a beef intestines sausage casing. Then, it’s spiced with salt and other spices. The recipe for this sausage consists of finely grounded pork without fat and some pork cubes. The sausage comes in a compact shape and measures around 10 cm in length and 4cm in diameter. ![]() Invented in Regensburg in the late 19th century, this is a boiled sausage with coarse and fine pork fillings. In Baden-Württemberg, this sausage (commonly called “Oberländer”) helps make Currywurst a variant of Stockwurst. To enjoy this sausage, you can serve it with gravy or Bavarian warm potato salad prepared with vinegar and oil. During the process, the sausage swells up and locals thus call it G’Schwollne. You do that by first dipping it in milk and then sautéing it until it’s golden or brown-yellow. You can eat it as it is, or fry it first. Thus, this sausage is jokingly referred to as being ‘naked’ as it’s not stuffed in animal intestines. This gives it the typical ‘wooly’ surface. Instead, it’s dipped into hot water and boiled for 10 minutes, and then chilled. The Wollwurst recipe is similar to that of Weißwurst but with less pork rind and is parsley-free.Īnother distinctive feature of Wollwurst sausage is that it doesn’t have a casing. ![]() Also known as “Nackerte,” “Geschwollene,” Geschlagene,” or “Oberländer,” these sausages usually are thinner and longer than Weißwürste. Made from pork and veal, Wollwurst is another sweet sausage. Here is our list of the best German sausage that you can try as you tour this beautiful country. They are eaten with various accompaniments, and each has unique ingredients and flavors created with inimitable recipes. In fact, it is estimated that there are over 1,500 different types of sausage options. Germany boasts of hundreds of different sausage types. ![]() And, most locally-made sausage recipes are closely guarded secrets in Germany. Only a few select have access to these exciting recipes. These sausages are undoubtedly a source of national pride. Sausage is one of the most palatable German bites that will leave your taste buds asking for more. And, Germany has not been left behind, being home to some of the most delicious sausages. Unique culinary delicacies are one of the top attractions for many countries.
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