12 Types of German Wurst You Should Know

When it comes to sausages, Germany is unmatched. With over 1,200 regional varieties, German Wurst isn’t just food – it’s history, culture, and identity wrapped in natural casing. Each sausage has a story: where it comes from, how it’s made, and how best to enjoy it.

Whether you’re planning a trip to Germany, trying new recipes at home, or just curious about what makes German sausages so beloved, this article introduces 12 iconic types of Wurst. From juicy Bratwurst to tangy Mettwurst and smoky Landjäger, each one offers a unique flavor and purpose.

Let’s dig in – sausage by sausage.

1. Bratwurst – The Grilled Classic

• Region: Nationwide, especially Franconia and Thuringia
• Flavor: Mild, savory, slightly herby
• How It’s Cooked: Grilled or pan-fried
• Serve It With: Mustard and a crusty Brötchen or sauerkraut

Bratwurst is Germany’s grilling superstar. Made from pork or pork-and-veal blends, it’s usually enjoyed at festivals or barbecues. Each region adds its own twist to the spice blend.

Learn how to make Bratwurst →

2. Weisswurst – The Bavarian Breakfast Sausage

• Region: Bavaria (especially Munich)
• Flavor: Mild, veal-based, with parsley and lemon
• How It’s Cooked: Gently poached
• Serve It With: Sweet mustard, pretzels, and wheat beer

Traditionally eaten before noon, Weisswurst is never grilled. It’s peeled before eating and often appears at Weißwurstfrühstück (Bavarian sausage breakfasts).

Weisswurst recipe and tips →

3. Currywurst – Berlin’s Street Food Icon

• Region: Berlin and nationwide
• Flavor: Mild sausage, tangy-sweet curry ketchup
• How It’s Cooked: Grilled or boiled, then sliced
• Serve It With: Fries or bread, plus curry powder dusting

Invented in 1949, Currywurst is a must-try street food. It’s as much about the sauce as the sausage.

Make your own Currywurst →

4. Nürnberger Rostbratwurst – The Tiny Grill Star

• Region: Nuremberg, Bavaria
• Flavor: Savory, marjoram-heavy, smoky
• How It’s Cooked: Grilled over flame
• Serve It With: Sauerkraut, potato salad, or “three in a bun”

These small sausages are a UNESCO-recognized specialty. Always grilled, never boiled.

Nürnberger Rostbratwurst full recipe here →

5. Blutwurst – Germany’s Blood Sausage

• Region: Rhineland, Thuringia, Bavaria
• Flavor: Rich, hearty, slightly iron-tasting
• How It’s Cooked: Eaten cold or pan-fried
• Serve It With: Sauerkraut, mashed potatoes, or apples

Blutwurst is made from pork blood, fat, and spices. It’s deeply traditional and part of regional dishes like Himmel und Erde.

More about Blutwurst →

6. Bockwurst – Mild and Family-Friendly

• Region: Berlin and nationwide
• Flavor: Mild, slightly garlicky
• How It’s Cooked: Poached or steamed
• Serve It With: Potato salad and mustard

A classic of spring festivals and beer gardens, Bockwurst is often served warm with Bockbier.

Bockwurst Recipe and tips →

7. Knackwurst – The Snappy, Garlicky One

• Region: Nationwide
• Flavor: Bold, garlicky, slightly smoky
• How It’s Cooked: Boiled, grilled, or pan-fried
• Serve It With: Rye bread, mustard, sauerkraut

Knackwurst lives up to its name – knack is the snap you hear when you bite in. Great for hearty dinners.

Learn more about Knackwurst →

8. Mettwurst – The Raw-Cured Classic

• Region: North and central Germany
• Flavor: Tangy, smoky, spicy
• How It’s Cooked: Not cooked – it’s cured
• Serve It With: Rye bread, pickles, or onion

Mettwurst is either spreadable (like pâté) or firm and sliceable like salami. It’s one of Germany’s few raw-cured sausages.

All about Mettwurst →

9. Landjäger – The Hiking Sausage

• Region: Southern Germany, Austria, Switzerland
• Flavor: Smoky, salty, chewy
• How It’s Cooked: Eaten cold
• Serve It With: On the trail, or sliced into Brotzeit platters

Pressed, dried, and shelf-stable, Landjäger is a protein bar in sausage form. Perfect for outdoor adventures.

Explore Landjäger here →

10. Leberwurst – Germany’s Liver Sausage

• Region: Nationwide
• Flavor: Savory, creamy, slightly iron-rich
• How It’s Cooked: Ready to eat
• Serve It With: As a spread on dark bread with mustard or onion

From fine to coarse, smoked to mild, Leberwurst is a spreadable staple on German breakfast and snack tables.

How to enjoy Leberwurst →

11. Teewurst – The Afternoon Snack Sausage

• Region: Pomerania
• Flavor: Soft, mild, slightly smoky
• How It’s Cooked: Not cooked – spreadable
• Serve It With: Crackers or toast at tea time

Teewurst, made from raw pork and bacon, is fermented and lightly smoked – traditionally served with afternoon tea.

12. Frankfurter Würstchen – The Original Hot Dog

• Region: Frankfurt
• Flavor: Mild, lightly smoked
• How It’s Cooked: Heated in hot water
• Serve It With: Bread rolls, potato salad, or soup

The inspiration for the American hot dog, these sausages are long, thin, and casing-snappy.

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From grill-ready Bratwurst to snackable Landjäger and spreadable Mettwurst, Germany’s Wurst culture is more than just meat – it’s regional pride, seasonal rhythm, and everyday tradition.

Whether you’re assembling a Brotzeit platter, firing up the grill, or preparing a winter supper, there’s a sausage for every moment and palate.

Want to explore individual recipes? Visit our full German Recipe Collection for step-by-step guides to different recipes.