A Guide to German Sausages:

Bratwurst, Weisswurst, & Beyond

Bratwurst, Knockwurst, Weisswursts

Bratwurst: The Ambassador

If you've had one German sausage, it's this one. "Brat" comes from an old German word for finely chopped meat, and a proper bratwurst — usually pork, sometimes veal — is seasoned with marjoram, nutmeg, or caraway depending on where it's made. Nuremberg's version is small as a finger and served by the half dozen; Thuringia's is long, smoky, and protected by European law like fine wine. Grilled until the casing snaps, it needs nothing more than mustard and a good roll.

Weisswurst: Munich's Morning Ritual

The white sausage of Bavaria is made from veal and pork back bacon, delicately seasoned with parsley, lemon, and cardamom. Tradition holds that weisswurst must never hear the church bells toll noon — it was made fresh each morning in the days before refrigeration and eaten before midday. Bavarians peel the casing, dip the sausage in sweet mustard, and pair it with a pretzel and a wheat beer. Yes, beer at breakfast. When in Munich.

Knockwurst: The Garlicky Snap

Shorter and plumper than a bratwurst, the knockwurst (or knackwurst) is all about garlic and that satisfying "knack" — the crack of the casing when you bite in, which is where the name comes from. It's smoked, beefy, and stands up beautifully to sauerkraut.

Leberkäse: The Sausage That Isn't

The name translates to "liver cheese," and delightfully, the Bavarian version contains neither. It's a finely ground pork loaf, baked until it forms a crackly brown crust, then sliced thick and served on a roll or with a fried egg. Think of it as the most refined meatloaf you've ever tasted.

Why Sourcing Matters

Great sausage can't be faked. That's why we source ours from Schaller & Weber, the legendary German butcher founded in New York's old German neighborhood of Yorkville in 1937. They still make wurst the way it's made in the old country — proper cuts, natural casings, traditional spice blends. When our sausage platter hits your table with sauerkraut and warm potato salad, you're tasting recipes that crossed the Atlantic intact.

Ready to taste your way through the wurst world? Join us for dinner, or ask about our catering platters for your next gathering. Prost!