The Best Wurst

So you’re finally in Germany and itching to sink your teeth into your first authentic German Wurst. With over 1500 varieties, you’ll have plenty of choices. All have one thing in common: German law mandates that sausages can only be made of meat and spices. If it has cereal filling, it’s not wurst.

Bockwurst: This tasty sausage is commonly roasted or grilled at street stands, and is served dripping with ketchup and mustard in a Brötchen (roll). Although Bock means billy-goat, this wurst is made of ground veal with parsley and chives. Complement your Bockwurst with some Bock beer.

Thüringer Bratwurst: Similar to the Bockwurst, the Bratwurst has a little pork too, plus ginger and nutmeg.

Frankfurter: Unlike the American variety, the German Frankfurter can only have this name if made in Frankfurt. It’s made of lean pork ground into a paste and then cold smoked, which gives it that orange-yellow coloring.

Knockwurst: Short and plump, this sausage is served with sauerkraut. It’s made of lean pork and beef, with a healthy dose of garlic.

Weißwurst: Cream and eggs give this “white sausage” its pale coloring. Weißwurst goes with rye bread and mustard.

Currywurst: A great late-night snack, this pork Bratwurst is smothered in a tomato sauce and sprinkled with paprika and curry.