TABLE OF CONTENTS
Best German Sausage Types
Nordhessische Ahle Wurscht is a slowly-matured raw pork sausage, made with minced pork, salt, saltpeter, and freshly ground spices. Almost every manufacturer has his own secret blend of spices, so no two Nordhessische Ahle Wurscht sausages will ever taste exactly the same - the meat, the combination of spices, the climate, and the stage of maturity all create the final flavor.
Nordhessische Ahle Wurscht is a very important element of North Hessian gastronomic culture, and it is best enjoyed sliced and served with a slice of bread.
MAIN INGREDIENTS
Pfefferbeißer is a traditional salami. It's usually made with a combination of pork (shoulder and back fat), salt, black pepper, white pepper, garlic powder, mace, and paprika powder. The meat is ground, mixed with the spices, and the mixture is then stuffed into natural casings.
The sausages are shaped into moderately thin and elongated forms that are hung and left to ferment for 24 hours before they're cold-smoked until nicely colored. For firmer Pfefferbeißer salami, it's recommended to leave the salami to ripen and dry for a few days before consumption.
Landjäger is a semi-dried sausage popular throughout Switzerland, Germany, France, and Austria. It is typically prepared with a combination of pork, beef, lard, red wine, sugar, and selected spices. The sausage is first pressed in order to obtain its typical rectangular cross-section, and it is then smoked and dried.
The name landjäger means land hunter, referring to the fact that these sausages are especially convenient and popular among back-packers and hunters, who carry them while traveling.
This delicate smoked blood sausage from the Rhineland region consists of lean meat and small pieces of fat. Flönz has been popular in Cologne for a hundred years, and it is the least expensive local sausage. It is a firm blood sausage made from various parts of the pig, including the rinds, head, and blood combined with salt and spices.
The use of spice extracts and flavorings is prohibited. The visible fat consists of pieces measuring between 5 and 10 mm. Flönz is an ingredient in various kölsche specialties like Himmel und Eerde, while flönz served with buns and onion rings is affectionately known as Kölsche caviar.
This is a specialty blood sausage made from pork, a small amount of pork liver, and spices and seasonings such as salt, black pepper, marjoram, allspice, cloves, and onions. It can often be found in butcher shops throughout Thuringia, and it has been prepared and consumed for centuries at farm slaughter festivals.
Today, it is produced all over Thuringia by several major producers. Thüringer Rotwurst is known in the region as the "queen of black pudding".
At least 51% of the ingredients for this liver sausage must come from Thuringia. Added spices and seasonings such as salt, braised onions, ground pepper, and Thuringian marjoram give this sausage its special flavor. After preparation, the sausages are cooled and cold-smoked over beech wood until they reach a golden-yellow color.
This delicacy enjoys a reputation as one of the most beloved sausages of the region. The tradition of preparing these sausages is as long as the Thuringian butcher's trade itself. Nowadays, Thüringer Leberwurst is still made at farm slaughter festivals and eaten fresh from the sausage pan.
Bierschinken Wurst (lit. beer ham sausage) is a variety of parboiled German sausage with chunks of pickled pork meat or cooked ham. It typically consists of finely ground pork, bacon, water or ice, salt, and spices such as mace, ginger, cardamom, coriander, and white pepper.
After it is combined with the meat pieces, the sausage mixture is typically filled into natural or artificial casings, and it sometimes gets smoked before cooking. Although it is mostly prepared with pork, the sausage can also be made with beef or poultry, or any combination of pork, beef, and poultry.
Teewurst is an air-dried German sausage that consists of pork (or pork and beef) and bacon. The finely ground sausage mixture is typically seasoned, stuffed in casings, and cold-smoked over beechwood. Once smoked, the sausage is left to ferment, a process which allows it to be safe for consumption without cooking.
Mild and slightly sour, the sausage has a soft and spreadable texture which is why it’s typically enjoyed atop of crackers or open-faced sandwiches. In Germany, this type of sausage was reserved for tea time, hence the tee in its name, meaning tea in German.
Entrepreneur Friedrich Heine made it big in 1896 when he introduced a national specialty known as Halberstädter Würstchen to the global market. His jarred, preserved sausages travelled well and were able to be distributed far and wide, and they quickly gained popularity far outside of Germany's borders.
The company was expropriated by the East German government in 1948, and its name was changed to VEB Halberstadt Meats. The smoky flavor of these long and thin sausages in sheep's casings results from a patented, traditional method of smoking in a chimney over a beechwood fire, combined with long ripening times of 24 to 36 hours.
This firm, air-dried raw sausage made from pork hails from the Lower Saxonian city of Göttingen, where it has been produced since the 18th century. Göttinger feldkieker is stuffed into a pig's bladder, and differs from Göttinger Stracke sausage in shape, diameter, and weight, which is a result of a different ripening process and flavor development.
Depending on the ingredients used in its production, this aromatic sausage may have hints of rum, pepper, nutmeg, garlic, and coriander.
TABLE OF CONTENTS
Best German Sausage Producers
Metzgerei Burkhardt is a family-owned butchery with a long-standing tradition, founded in 1961 in Mannheim, where the third generation continues to passionately craft premium-quality meat products. Their dedication to the craft and commitment to excellence have earned them numerous prestigious awards, including the titles of German and European champion in white sausage making.
They are particularly renowned for their seamless blend of tradition and innovation, constantly refining their recipes to satisfy even the most discerning connoisseurs of fine meats. Their selection includes a wide range of fresh and cured meats, all prepared according to carefully guarded family recipes, with an unwavering focus on quality.
BEST Metzgerei Burkhardt Meat Products
Metzgerei Meyer is much more than a butcher shop – it is a family tradition, artisanal craftsmanship, and a passion for premium meat products. Located in Nuremberg, this butcher shop is known as an "Erlebnis-Metzgerei" or "butchery experience", offering customers an authentic gastronomic journey that blends tradition and innovation.
By combining expert craftsmanship, a deep passion for the butchery trade, and a commitment to quality, Metzgerei Meyer remains true to authentic production methods that have been passed down through generations. Our goal is for every customer to experience the true value of handcrafted meat products, whether enjoying them in an everyday meal or a special occasion.
BEST Metzgerei Meyer Meat Products
Gref-Völsings is a renowned butcher and producer of traditional German meat products based in Frankfurt, Germany. The company was founded in 1894 and has since become a symbol of high-quality meat products, with a focus on Rindswurst (beef sausage) as well as other types of sausages and cured meats.
Gref-Völsings is a company with a rich history, having dedicated over 125 years to preserving and enhancing traditional production methods. Their products are made using only fresh meat and natural spices, and the company takes pride in the fact that their recipes have been passed down through generations.
BEST Gref-Völsings Meat Products
Metzgerei Schwitzgebel is a butcher shop located in Homburg, in the German Saarland region. They specialize in high-quality meat products, including beef, pork, chicken, and veal. They also offer game meat, all produced in-house. The meat they sell comes from the Bliesgau biosphere, in collaboration with local farmers, ensuring quality and sustainability.
Metzgerei Schwitzgebel prides itself on tradition and careful selection of ingredients for its products. They are known for the freshness of their products, which are replenished daily. Many customers choose them due to their reputation and attention to detail.
BEST Metzgerei Schwitzgebel Meat Products
TABLE OF CONTENTS
Best German Sausages
Metzgerei Burkhardt Weißwurst is a premium Bavarian white sausage, crafted from carefully selected lean pork and veal, enhanced with fresh parsley that gives it a distinctive mild and aromatic flavor. Thanks to traditional preparation methods and carefully chosen ingredients, this sausage boasts a juicy texture and delicate bite, offering an authentic gastronomic experience.
Its outstanding quality has been recognized with numerous awards, including the German Weißwurst Champion title, won five times in a row, as well as the prestigious European Champion title. It pairs perfectly with sweet mustard, fresh pretzels, and traditional Bavarian wheat beer, delivering a superior taste experience in every bite.
Nuremberg sausages from Metzgerei Meyer offer a true gastronomic delight, crafted according to an original recipe that dates back centuries. These delicate and aromatic sausages are a symbol of traditional German cuisine, bringing you the authentic taste of Bavaria in every bite.
Nuremberg sausages are made from 98% carefully selected pork, with the addition of bacon, salt, and specially chosen spices, which give them their distinctive aroma and rich, full flavor. They are prepared according to strictly controlled quality standards, ensuring perfect texture and an irresistible scent.
Frankfurter Rindswurst from Gref-Völsings is a traditional German beef sausage, considered one of the key specialties of this renowned butcher shop. As the name suggests, Frankfurter Rindswurst originates from Frankfurt, and Gref-Völsings, with its long tradition dating back to 1894, produces this sausage with a focus on high quality and authenticity.
Frankfurter Rindswurst is made from fresh beef, carefully selected to achieve a rich flavor. In addition to the meat, a special blend of natural spices, including pepper and other traditional German seasonings, is used to give the sausage its distinctive, rich, and spicy taste.
Römer-Rohwurst is a special sausage produced by Metzgerei Schwitzgebel. This dry sausage is a true delicacy, prepared according to a traditional recipe. It is characterized by a rich flavor and a distinct texture, resulting from the careful selection of meat and spices.
Römer-Rohwurst is made from high-quality meat, following the highest production standards. The sausage is naturally dried and cured, which gives it a unique aroma and characteristic scent. Metzgerei Schwitzgebel is known for using only fresh, locally sourced meat in its products, including this sausage.
Weißwurst from Feneberg Lebensmittel is a traditional Bavarian delicacy known for its mild and delicate flavor. Made with high-quality ingredients, Feneberg's Weißwurst is crafted using a classic recipe that includes finely minced veal and pork, flavored with parsley, lemon zest, mace, and cardamom.
The sausages are traditionally seasoned, then stuffed into a natural casing and steamed. Feneberg focuses on providing regional and fresh products, so their Weißwurst is made according to strict quality standards and often sourced from local butchers or producers in Bavaria.
Kringelwurst is a traditional German sausage, known for its unique shape and distinctive taste. This sausage is usually made from finely minced meat, typically pork, and is seasoned with a variety of spices to give it a flavorful and savory profile.
What makes Kringelwurst stand out is its ring-shaped formation, which is often the result of the sausage being twisted into a coil. This distinct shape is part of what makes the sausage visually appealing and gives it its name. Kringelwurst is often enjoyed grilled or fried, and it's a popular dish at German barbecues and festivals.
It can also be paired with bread, mustard, or sauerkraut for a more traditional meal.
Mettwurst from Fleischerei Hollmann is a type of traditional German sausage known for its rich flavor and distinctive texture. It is made from finely minced pork, seasoned with various spices, and often smoked or air-dried. Fleischerei Hollmann produces their Mettwurst in-house using traditional methods, ensuring high quality and authenticity.
The shop also offers a variety of Mettwurst creations, including variations like wild salami and Bentheimer Mettwurst. These sausages are a popular choice for those who enjoy savory, spiced, and flavorful meats, often enjoyed with bread or as part of a charcuterie platter.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.