Dominik here – I am so glad you have arrived at one of my favourite zones – eating, ja! There is much to learn about the German sausage, not to be confused with the Sausage Dog, although we do have some friends in Asia, which reminds me of the time I was doing some Ferrari testing in Zhuhai. We enjoyed the day and went to dinner, and there, on the dinner plate was a meal the shape of a Sausa... Oh, sorry. That's for another time, of course. Now, please – grab a cold beer and make a selection from the wonderful list below and enjoy the condiments!

Bratwurst and Rostbratwurst is a sausage made from finely minced pork and beef and usually grilled and served with sweet German mustard and a piece of bread or hard roll. It can be sliced and made into Currywurst by slathering it in a catchup-curry sauce.

Thüringer Rostbratwurst – spices are marjoram, caraway, sometimes garlic and the sausage is formed using casings from pig intestines. These sausages are large and usually grilled.

Nürnberger Rostbratwurst – smaller (pinkie-finger sized) bratwurst sausages, flavored with marjoram and a source of great national (for the state of Franconia) pride. Served six at a time, grilled, with sauerkraut and potatoes with a side of horseradish cream.

Blutwurst, or blood sausage, is made with congealed pig or cow blood and also contains fillers like meat, fat, bread or oatmeal. It is sliced and eaten cold, on bread.

Bockwurst originated in Frankfurt and is made from veal with some pork or other meats and flavored with salt, pepper and paprika. It is boiled and eaten with Bock beer and mustard. It looks like a curved hot dog.

Bregenwurst comes from Lower Saxony and is made of pork, pork belly, and pig or cattle brain. It is often stewed and served with kale. It is about the size and color of Knackwurst. Nowadays, Bregenwurst does not contain brain as an ingredient.

Knackwurst, or Knockwurst sausages, are often all beef, short and stubby and flavored with garlic. They are sometimes smoked. Served traditionally with sauerkraut and potato salad.

Landjäger is a type of dried sausage made from beef, pork, lard, and sugar and spices. It is air dried and resembles a small salami. It does not require refrigeration and can be eaten cold or boiled.


Leberwurst, or Liverwurst, is usually made from pork with some pork liver, and flavored in various ways. It is spreadable.

• Kalbsleberwurst – veal liverwurst is made from veal and pork liver.

• Braunschweiger – spreadable, smoked pork liver sausage.

Leberkäse (literally "liver cheese") from Bavaria is a type of sausage that does not contain cheese or liver. It is similar to a pink meatloaf, with very finely minced corned beef, pork and onions, spiced with marjoram, baked in a bread pan until a golden crust develops. It is served freshly baked in 1/2 inch slices, or the slices may be pan-fried. You may also eat it cold, as pictured.

Teewurst is a air-dried or raw sausage (like salami and Landjägerwurst) made from pork, bacon and beef and smoked over beechwood. It then undergoes a fermentation much like yogurt, to help preserve it. It got its name from its inventor, Karoline Ulrike Rudolph in 1874, and was meant to be eaten at tea-time on open-faced sandwiches. Its flavor is mild and a little sour and the recipes kept secret.

Gelbwurst means yellow sausage and takes its name from the safron-colored casings used. It is mildly spiced with lemon, mace, ginger and cardamon. While it used to contain brain, it doesn’t today. It can be made from pork, bacon, beef or chicken.

Weiβwurst (white sausage) is a traditional sausage of Southern Germany made with veal and bacon and flavored with parsley, onion, lemon, and cardamom. This sausage is boiled and eaten without the skin but with sweet mustard, beer and soft pretzels. Weiβwurst is usually eaten before noon since it traditionally contains no preservatives.