10 Sausages You Have to Eat in Germany
In my younger, less adventurous eating days, I was waiting for my typical order of General Tso’s Chicken at my favorite Chinese carryout joint. While I was waiting, the restaurant owner started to lecture me. “Why do you only try the same thing over and over again? Why don’t you try something else?”
My answer was simple. I had no idea what 90% of the menu was. Names like Moo Goo Gai Pan, Kou-Bo, Moo shu, Ma Po, and TianFu meant nothing to me without a description; and his menu, like so many other carryout menus, didn’t offer any descriptions. Thus, I stuck with what I knew – General Tso’s Chicken.
The same goes for German sausages. Why do we always order Bratwurst when there are dozens of other choices? Because we have no idea what they are.
The next time you head out to Deutschland, reference this and you’ll be ordering from the sidewalk sausage vendor like a pro!
Let’s start with the most famous of all German wieners – the previously mentioned bratwurst. While bratwurst can change from region-to-region, expect finely minced veal, pork, or beef with light spices. They are usually served with mustard and a piece of bread or hard roll. But you already knew that, right?
It sounds so scary and exotic, but it isn’t. Currywurst is essentially the same as bratwurst, except it’s sliced, lathered in a curry-ketchup, and served with French fries. Many restaurants will list currywurst as an appetizer, but I often order it for my main course.
Here’s a form of German tubed meat that is rapidly making its way to our shores and popping up on German menus everywhere. Traditionally, Nürnberger is a breakfast sausage, but traditions are changing. These thinner versions of the bratwurst are spiced with marjoram and served alongside sauerkraut and potatoes.