German Wurst
The Traditional Bavarian Fast Food
The Traditional Bavarian Fast Food
Wurst, or German sausage has the greatest variety of all the traditional German foods.
The Bavarians take their sausage making and eating seriously. Germany produces more sausages than any other country in the world - and there are more than 1,500 varieties. At last count, the average German eats about 67 pounds of wurst per year!
The type of meat and spices, processing, weather, geography and traditional food customs of the region are important in the making of a particular wurst. Germany also has a centuries-old "Purity Law" for sausage making. A wurst can only contain meat and fat. No fillers, grains, coloring or other additives are allowed.
I love to eat wurst while in Bavaria. It is the perfect fast food. No fork is needed and it’s satisfying. I can find an old favorite at the corner “Schnell Imbiss” or try a new wurst variety just about anywhere and eat it on the run if I have to.
Bratwurst
Most people think of bratwurst as the most famous traditional German sausage. I agree. Bratwurst and Oktoberfest Beer are a match made in heaven!
The bratwurst is a deliciously seasoned thick, white sausage, made with veal or pork. There is no standard recipe though. The meat can be ground fine or coarse. Spices may include any combination of pepper, celery seed, caraway, parsley, marjoram, nutmeg and ginger or more. The bratwurst are then fried or grilled. You can't go wrong!
Weisswurst
Bavaria is known as the “Weißwurst Equator”. The weisswurst or white sausage is a Munich specialty and is a very important part of Bavarian culture and tradition.
The sausage was created in Munich in 1857 and is one of the most popular traditional Bavarian dishes. It is a very mild white sausage and is simmered, not fried or grilled.
Here are some “Do’s and Dont's” when eating a Weisswurst:
- Weisswurst must not “hear the church bell's noon chime”. That means you should eat it in the morning. The tradition goes way back to the days before refrigeration and the short shelf life of the fresh sausage.
- A pretzel, sweet mustard and a weissbier are the only “acceptable” accompaniments.
- The weisswurst is eaten without the skin or casing.
- And, never eat it with a fork and knife. It is to be eaten with the hands.
In the video below, "Mr. Perkins" shows the proper Bavarian way of cooking and eating a weisswurst:
Whew! Did you get all that? Go ahead - Eat a weisswurst while traveling in Bavaria. You may find a new favorite wurst. If not, well, at least you tried it!
Other Wurst
Okay, only 1,498 more German wurst to talk about... Just kidding!
There are many delicious Bavarian sausages from which to choose and some are a more adventuresome fare. So, learn a little wurst lingo.That way you will have a better idea of what you are eating (or what to stay away from).
- As you know, Wurst is Sausage.
- Braten means to fry or grill. So, you know that bratwurst is a grilled or fried sausage.
- Leberwurst is a liver sausage
- Blutwurst is a blood sausage
- Hertzwurst is a heart sausage, usually pig
- Gehirnwurst is made with pig’s brain
- Milzwurst is a sausage made from spleen
- Salami or Cervelat are smoked sausages, served sliced with rye bread, cheese and butter. Makes a great sandwich.
These are just a few to consider. If you want to know what the wurst is made from, Ask! Or, do like me and don’t ask. I have eaten some wonderful wurst that I probably would not have tried if I knew what was in it.
Currywurst
Another wurst specialty is Currywurst and is one of Germany's top fast foods.
Although, many argue that the currywurst originated in Berlin or Hamburg, you can find it at a Schnellimbiss or street food vendor in Bavaria. It is a pork sausage, usually cut up and topped with a ketchup based curry sauce. Pommes frits with mayonaise make the perfect side. So, if you are looking for a great German snack, don't pass us a currywurst. It is cheap, fast and delicious.
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