There are more than 1500 different types of sausage in Germany ... Discuss
- rworange Aug 10, 2010 10:18 AM
In another topic about hot dogs, applehome wrote ...
"Are you considering the hot dog to be just the "plain" fairly tasteless, super-fine ground sausage, and the variations to be based on add-ons, rather than actually considering the meat content and how the meat was made (grind, spices, smoked, natural casing, boiled/steamed, grilled), etc. I mean - are wursts in Germany part of the question? If so, an entire world opens up. Like the bunless currywursts - with curryketchup"
I thought that it might be interesting to learn more about the different types of German sausage and how they are prepared. It seemed a vast enough subject ot merit its own thread.
Here's a site that disucess some of the types.
woohoo, finally a thread for German sausages.
sorry i don't know how German sausages are prepared but it's a subject close to my heart. am already looking forward to eating Swabian sausages :)
(i also like German brawn... oink oink.)
I assume that some of those "1500" include variations of said varieties (e.g. feine bratwurst vs. grobe bratwurst--a favorite of mine, which I believe is differentiated based on texture).
Having lived in Germany for a year (and having visited many times, though not within the past few years), I must say that Abendessen (supper), with its selection of cold cuts and sausages, was always delightfully anticipated by me! Indeed, the Germans do have sausage-making down pat and they clearly reign in this area (btw, I do acknowledge the many fine sausages made elsewhere--it's just that the Germans have this monstrously amazing variety!) I'm really not sure how they came to develop so many varieties--perhaps part of it is due to the rather fragmented (geographically) history. Germany didn't exist as a separate country until (I think) the 1870s. Rather, it was a patchwork of larger states (e.g. Prussia) and smaller entities like duchies. Maybe each area tried to make its own products unique.
One thing I do find interesting is that as "advanced" as the Germans are when it comes to sausages, they fall behind when it comes to native cheeses.
Well, I like a good coarse bratwurst made by a real butcher, not mass-produced and shrink-wrapped. And a quality leberwurst. And a good landjaeger. Unfortunately, I haven't been to Germany in five years and I start to forget what I ate (except the butterbrezel--I don't think I'll ever forget those).
I am also ambivalent about weisswurst. I like more oomph in sausages. Weisswurst are too mild for me (though they are Mom's favorite).
Once the weather cools down, I might head on down to the German butcher in Indy and see what's available there.
I've said it before - despite my German background, I don't get excited about sausages. But here goes anyway.
I LOVE German-style mortadella with pistachios. I *have* to have it for breakfast whenever I am in Germany. Dito with teewurst. That smoky, creamy, fatty spread is delicious, and if you put some cuke slices on top of it, it gives you the illusion of freshness cutting through all that smoky fat.
I do the same with leberwurst, to cut through the chalkiness of it.
Currywurst - with or without casing, is a Berlin specialty which I've only learned to appreciate fairly recently. It is great drunk food. Sausage is fried on a griddle, cut into pieces, and covered with ketchup & curry powder, or, if you're lucky, with a homemade curry sauce. Edible, but drunk food.
Bockwurst - meh. About as exciting as the hot dog to me. Bratwurst, as nofunlatte mentioned, can be very tasty if it's not mass-produced, but I'd take ANY other kind of meat over a wurst.
Blood sausage.... now we're talking. Excellent served pan-fried with mashed potatoes and apple sauce. Rhineland specialty.
Not particularly fond of weisswurst with sweet mustard either. Apart from the fact that you're supposed to have that shit for breakfast (I've only managed to do that once, but beer was also the drink of choice), it's just not very flavorful.
We got the whole dauerwurst thing, as knacker, landjäger, etc. -- dried, hard salami-type sausages that can be smoked or not. They're certainly flavorful, and are often served as an appetizer or part of a wurstplatter along with mustard.
Then there are the myriad of cold cuts - zungenwurst (tongue), blutwurst (raw blood sausage), schinkenwurst, etc. etc., all of which have their place on Germany's breakfast plates - with a brötchen, or on the dinner plates for abendbrot.
Agree on the cheeses.
I've seen Zungenwurst with and without Sülze. Personally, I'm non too crazy about that glibbery stuff.... I've only fairly recently have come around to eat it AND enjoy the flavor of the Sülze, which is often just gelatinized broth, right? I still don't like eating too much of it.
And frankly, I like tongue best braised in Madeira sauce, not in sausage form.