Sausage is one of the basic ingredients of German gastronomy (we can see it present in salads, pastas, recipes with rice, among others) not in vain there are more than fifteen hundred types in this country -each region has its specialty- highlighting some for its taste and popularity.
Sausages have minced pork or beef as their main ingredient, however, there are many types since some of them incorporate other types of white and red meat, spices, and some herbs. Within all the existing variants, two large groups are determined: the Bratwurst (to be grilled) and the Brühwurst (to be eaten cooked or steamed).
types of sausages
Within these groups we find some types of popular sausages, among them:
–Frankfurter, brown sausage that is used to eat steamed.
- Rostbratwurst, originally from Nuremberg, a destination that is considered the creator of sausages.
–Fleischwurst, pork sausage that is eaten boiled and is large in size.
–Currywurt, one of the most popular sausages in Germany, the Currywurt is eaten cut up and accompanied by tomato sauce and curry.
–Bockwurst, brown sausage that combines pork and beef.
–Debrecziner, spicy-tasting sausage that is made up of pork and only fifteen percent beef.
Accompaniment
The accompaniment of the German sausages It can be variable, however, it is typical that they are accompanied with boiled cabbage salad that is prepared with bay leaves, pieces of Iberian ham and a little white wine (Choucroute) or potato salad (Kartoffelsalat). In other countries like Spain they are usually accompanied with Russian salads and pasta.
Among the most popular cooking recipes that are based on German sausages we have: Choucrute with pork, Sausage sauce, Sausages in wine, Sausage Locrio and Frankfurt Barquitas.
This article has been shared 18 times. We have spent many hours collecting this information. If you liked it, share it, please: