Whether you're a lifelong sausage enthusiast or you just discovered that Bratwurst and Bockwurst are two very different things, this guide is for you. German sausages — or Wurst — are one of the most celebrated food traditions in the world, and with Oktoberfest just around the corner, there's no better time to get acquainted.
A Brief History of German Sausage
Germany has been making sausages for over 500 years. With more than 1,500 varieties of Wurst produced across the country, it's safe to say the Germans take their sausages seriously. Each region has its own specialty, its own spice blend, and its own fierce pride about the "right" way to eat it. Here's your essential guide to the classics.
The Essential German Sausages
🌭 Bratwurst
The king of German sausages. Bratwurst (literally "frying sausage") is made from finely minced pork, veal, or beef and seasoned with a blend of spices including marjoram, nutmeg, and caraway. It's best grilled or pan-fried until golden brown and served with mustard and a crusty roll. Every region in Germany has its own version — the most famous being the Nürnberger Bratwurst, a small, thin sausage from Nuremberg that's traditionally served three-to-a-roll.
Best paired with: German mustard, sauerkraut, potato salad, and a cold beer.
🥩 Bockwurst (Munich Weisswurst)
Bockwurst, also known as Munich Weisswurst, is a delicate, pale sausage made from finely ground veal and pork, seasoned with fresh parsley, lemon, and mild spices. It's a Bavarian breakfast staple with a fascinating tradition behind it: Munich bakers historically rang a bell at noon to signal the end of the morning market, and Weisswurst was considered so fresh and delicate that it should be eaten before the noon bell rang. Today that tradition lives on as a beloved cultural quirk — and a great excuse to eat sausage before lunch.
Best paired with: Sweet Bavarian mustard, soft pretzels, Weissbier.
🔴 Knackwurst
Knackwurst (from the German word knacken, meaning "to crack") is a short, plump, fully cooked sausage with a satisfying snap when you bite into it. Made from ground pork and beef and heavily seasoned with garlic, it has a bold, smoky flavor that makes it a crowd favorite. It's one of the oldest German sausage varieties, dating back to the 16th century.
Best paired with: Sauerkraut, rye bread, spicy mustard.
🌭 Frankfurter / Wiener
Yes — the hot dog has German roots. The Frankfurter (from Frankfurt) and the Wiener (from Vienna) are closely related, both made from finely ground pork and beef in a thin casing. The German version is leaner and more flavorful than the American hot dog, with a clean snap and a smoky finish. They're a staple at German street food stalls and beer gardens alike.
Best paired with: Mustard, a crusty roll, or sliced into lentil soup.
💨 Smoked Bratwurst
The Smoked German Bratwurst takes the classic Bratwurst and adds a slow-smoking process that deepens the flavor and extends shelf life. The result is a rich, savory sausage with a firm texture and a beautiful smoky aroma. It's fully cooked and ready to heat — perfect for quick weeknight dinners or weekend grilling.
Best paired with: Beer-braised onions, potato wedges, whole grain mustard.
🌍 Beyond Germany: International Favorites
German sausage culture has inspired sausage traditions across Europe. A few international favorites worth knowing:
- Hungarian Kolbasa — Bold, smoky, and spiced with paprika and garlic. A staple of Hungarian cuisine with a deep, robust flavor.
- Polish Sausage (Kielbasa) — Garlicky, smoky, and incredibly versatile. Great grilled, pan-fried, or simmered in soups and stews.
- British Bangers — Mild, juicy pork sausages with a soft texture. The backbone of a proper English breakfast.
- Swedish Potato Bratwurst — A unique Scandinavian twist featuring potato in the blend, giving it a lighter, softer texture with a subtle sweetness.
How to Cook German Sausages Like a Pro
Here's the secret that separates a great sausage from a dry, split one: always pre-heat your sausages in water before grilling or pan-frying. Place them in a pot of cold water and bring it up to a gentle boil. Watch for the sausages to float to the top — that's your signal they're ready. This step ensures the sausage is fully hydrated and heated through evenly, so when it hits the grill or pan, all you're doing is building that perfect golden crust — not cooking out all the juices.
- Step 1 — Pre-heat in water: Place sausages in room temperature water and bring them up to a boil. When they float, they're ready. Remove and pat dry.
- Grilling: Grill over medium heat, turning regularly, until evenly browned and caramelized. Brush with beer for extra flavor.
- Pan-frying: Heat a little oil or butter in a pan over medium heat. Cook until golden brown on all sides.
- Oven roasting: Great for batch cooking. Roast at 375°F for 15–20 minutes after pre-heating in water, turning halfway.
Storage Tips
- Refrigerate and consume within 7 days if unopened.
- Freeze upon arrival for up to 2 months to maintain freshness.
- Always defrost slowly in the refrigerator — never at room temperature.
Ready to Stock Up for Oktoberfest?
Now that you know your Bratwurst from your Bockwurst, it's time to fill the freezer. Shop our full collection of authentic German sausages at germandeli.com — and don't forget, our Oktoberfest sale starts September 19th with 18% off using code PROST1810. Prost! 🍺