Our favorite part of the Thüringer is the way the grill is prepped to prevent the sausage from sticking and keep the casing from breaking: a nice thorough rubdown with bacon fat. The only place you’ll find an authentic version of this spiced pork and beef tube steak is in Thüringia. Like its cousin to the south, the Nuremberg Bratwurst, Thüringer sausage also enjoys the privilege of Protected Geographical Indication (PGI). The method of grilling this sausage requires a good amount of bacon fat. Eat it dried in stick form, like salami, or boil it and serve it with potatoes. No mechanically separated protein here - all the work must be done by hand to ensure the proper texture and shape. Jerky, kind of! Landjäger, predecessor to the modern Slim Jim, is made with pork and beef and seasoned with red wine, sugar, caraway seeds, mustard and white pepper. This jerky-like link can be eaten like salami. Serve it with sharp, piquant yellow mustard to bring out its subtle flavor. It’s flavored with mild parsley as opposed to the stronger herbal flavors of marjoram and thyme that season other kinds of sausage. Traditionally consumed with - you guessed it - bock beer, bockwurst is made with a mixture of ground veal and pork, with the addition of cream and eggs. Weisswurst is traditionally boiled, rather than grilled or griddled, and served with pretzels and sweet German whole-grain mustard. They’re milder in flavor, and spiced less than other varieties. Weisswurstīavarian white sausages, or weisswurst, are pale beige-colored links made mainly from veal, with a little pork and pork skin added in. This white sausage is a little milder than other links. Recommended served with sauerkraut and mustard. The name comes from the German “knacken,” which means “to crack.” We’re assuming these sausages were named for the crackling sound the casing makes when bitten into, but it could very well be for their highly addictive qualities. Knackwurst, also spelled knockwurst, are short, thick sausages made of finely ground pork, flavored with plenty of garlic. Here are 10 favorites to get familiar with - because one cannot live off bratwurst alone. There’s a sausage for every morsel of every pig or cow, as there should be. You can have your sausage with potatoes or with kraut (hopefully both). And with the upcoming celebration of food and beer that is Oktoberfest, you should be, too!Įvery region has its own particular riff on “sausage in a bun,” like Nuremberg’s much-loved Drei im Weggla or the massive Thuringer, whose bun cannot hope to contain it all. You may think it’s just a generalization that Germans produce and consume tons of sausage and have as many kinds of sausage as Eskimos have words for snow. This garlicky sausage has a delightfully crunchy skin that gives a snap when you bite into it.
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