Regional dishes and overview of German cuisine

11. GERMAN SAUSAGE
German Sausage Guide

12. Bratwurst
• One of the most famous of German sausages,
second only to the Frankfurter Würstchen, the
bratwurst—a.k.a., "brat"—is typically made
from veal, beef or pork. The recipe for the
actual sausage varies from region to region
and has, to date, over 40 varieties.

13. Weisswurst
• Made fresh from minced veal and back bacon
without the use of preservatives or curing
methods, Bavarian weisswursts are the
daytime Cinderellas of the sausages; they
have to be eaten before noon. In fact, the
Germans have a saying that weisswursts
should not be allowed to hear the noon chime
of church bells.

14. Blutwurst
• Translating to blood sausage, the
German blutwurst is typically made with pork
rind and blood that has been cooked down
with barley.

15. Leberwurst
• Made with pigs’ or calves’ livers, leberwurst is
a spreadable sausage whose recipe differs
from region to region. Some of the spices used
in the sausage include black pepper,
marjoram, thyme, ground mustard seeds and
nutmeg. Butchers have, however, gotten more
adventurous with their sausage blends over
the years, adding exotic ingredients such as
cowberries and mushrooms to the mix.

16. Currywurst
• The currywurst isn’t so much a type of
sausage but more so a dish made with
bratwurst that’s first boiled, then fried, and
finally doused in a sauce of tomatoes and
Worcestershire and dusted with curry powder.
It deserves a special mention because it’s an
icon of German popular culture.