While this sausage translates literally to "liver cheese," it doesn't actually contain any … It can be sliced and made into Currywurst by slathering it in a catchup-curry sauce.. Thüringer Rostbratwurst features spices like marjoram and caraway, sometimes garlic. Published: 5 Mar, 2018. That email doesn't look right. So, to save myself from further shame and in honor of Oktoberfest (which runs from late September through early October in Munich and cities around the world), I put in a call to Bruce Aidells, renowned sausage-maker and the author of the eponymous Bruce Aidells' Complete Sausage Book. German Sausage Guide #2: Weisswurst. This casing—missing from many American sausages—is what gives the frankfurter "that nice pop," says Aidells. Invented in 1874 and meant to be eaten at tea-time on open-faced sandwiches, teewurst is an air-dried sausage made from pork, bacon, and beef. A Weisswurst is a traditional Bavarian sausage made from minced veal and pork back bacon. ", This is not a good thing to wonder aloud when you are a) a food editor and b) have a last name like "Steintrager.". Bockwurst sausages are very nearly all white or pale, while bratwurst may differ in coloration but hews toward darker colors reflecting its meaty makeup. Bratwurst (German: [ˈbʁaːtvʊɐ̯st] ( listen)) is a type of German sausage made from veal, beef, or most commonly pork. Leberkäse is made by grinding up corned beef, pork, and bacon and then baking it all in a loaf pan until it has a crunchy crust. Just last weekend, while enjoying a beer, a sausage, and some of the last warm days of the year, I made the mistake of wondering aloud, "Now what's the difference between knockwurst and bratwurst? Wondering what the difference between various Oktoberfest sausages is? Germany as a whole boasts hundreds of different kinds of sausages! A friend looked at me with a mixture of shock and disdain and exclaimed, "Aren't you supposed to know this stuff?!" According to the Deutsches Currywurst Museum, 70 million currywursts are eaten every year in Berlin! But what I learned on my trip is that German sausages vary by region and locality. It's usually made with pork in natural sheep casing. German meal of wurst and sauerkraut with home fries against the blue and white pattern of Bavarian Flag. By adding your email you agree to get updates about Spoon University Healthier. While in Bavaria, I learned about the currywurst adaptation of bratwurst, which involves slicing a bratwurst and seasoning it with a curry ketchup. Weisswürste (“white sausages”) are a specialty from Bavaria that taste considerably better than they look: short, greyish white sausages made from a mixture of finely minced veal and back bacon stuffed into pork casings. Finally learn the difference between knockwurst and bratwurst. Naki Kouyioumtzis / Getty Images. They make a great breakfast sausage and are typically served six at a time, grilled, with potatoes, sauerkraut, and horseradish cream. © 2020 Condé Nast. Here are some of favorite German recipes, ideal for Oktoberfest and all year long! 70 million currywursts are eaten every year in Berlin, bockwursts are made from ground veal and pork, Weißwurst is a traditional Bavarian sausage, they're traditionally only available until noon, Knackwurst originated in northern Germany, is usually all-beef and flavored with garlic, Invented in 1874 and meant to be eaten at tea-time on open-faced sandwiches, smoked over beechwood before maturing for 7-10 days, 5 Foodie Dating Sites Where You’re Guaranteed to Find Your Next Bae. ... ★ Weisswurst, boudin blanc, and bock-wurst make good substitute of Bratwurst. Currywursts are sold as a fast food dish in Germany and are popular across the country, though mainly in Berlin. While beer is what Germany is mainly known for worldwide, no pint is complete without a German sausage to complement it. The sausage is smoked over beechwood before maturing for 7-10 days to develop its iconic flavor, which is mild and slightly sour. In large beer tents, local breweries serve Märzen, a stronger, darker brew made just for Oktoberfest. To revisit this article, visit My Profile, then View saved stories. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and three to four centimeters in thickness. You're not alone. In Germany, these sausages—which can be fresh or smoked—tend to be all pork, but they can also contain veal. It is usually flavored with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations. It's made from veal, bacon, parsley, lemon, cardamom, and lemon. Over the years, Oktoberfest took on various guises, including horse race and agriculture show, and was eventually moved to late September, when Bavaria experiences particularly pleasant weather.