When Oktoberfest rolls around, Munich becomes a hotspot of revelry, with its endless steins of beer, traditional Bavarian music, and an unmistakable aroma of sausages filling the air. As central to the festival as the beer itself, sausages are the culinary heroes of Oktoberfest.
6 beers that can be served at Oktoberfest
These culinary delights can be found at various stalls and tents across the festival grounds. Whether they're grilled, fried, or boiled, sausages are usually served with an array of accompaniments, including sauerkraut, potato salad, and mustard.
There is a variety of them to try, but these 6 became synonymous with the world's largest Volksfest.
Bratwurst
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A staple not only at Oktoberfest but throughout Germany, the bratwurst is a seasoned sausage made from pork, beef, or veal. These sausages are typically shorter and have a savory taste, often accompanied by a tinge of herbs and spices. Grilled to perfection and paired with mustard or sauerkraut, bratwurst is an Oktoberfest essential.
Knackwurst
TasteAtlas score: 3.8
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Knackwurst is a German sausage known for its distinctive snap when bitten into. Traditionally made from ground pork, beef, and heavily seasoned with garlic, these sausages are short, plump, and often boast a slightly curved shape. While they can be boiled, broiled, or grilled, the preferred method of preparation is simmering to preserve the juicy interior. Often served with sauerkraut or potato salad, knackwurst is a savory treat that goes well after a couple of beers.
Weißwurst
TasteAtlas score: 3.8
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A distinctive Bavarian specialty, weißwurst is a pale, almost white sausage made from minced veal and pork back bacon. Infused with fresh herbs, onions, lemon, and spices, it's traditionally served in a bowl of hot water. Connoisseurs will tell you that the best way to eat a Weißwurst is to "zuzeln" or suck out the meat from the casing. Paired with a sweet mustard and freshly baked pretzels, it's an Oktoberfest breakfast tradition. After all, it is considered a taboo to eat Weißwurst after noon in Bavaria.
Frankfurter
TasteAtlas score: 3.8
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Frankfurter, originating from Frankfurt, is a slender, smoked sausage traditionally made from pork, typically added into a natural sheep casing. Known for its rich taste and fine texture, this sausage is commonly boiled, offering a juicy and flavorful bite. It's traditionally served in a bun (also known as a hot dog), accompanied by mustard, and frequently enjoyed "on the go".
Bockwurst
TasteAtlas score: 3.5
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Bockwurst is a plump, juicy sausage primarily made of veal and pork, seasoned with salt, white pepper, and paprika. Its color is slightly pale, stuffed in natural casings. Originally eaten with bock beer (hence the name), bockwurst is boiled and then sometimes grilled, offering a distinct, hearty flavor.
Blutwurst
TasteAtlas score: 3.0
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Certainly not for the faint of heart, blutwurst is a type of blood sausage. Made from pork blood, pork fat, and a blend of oatmeal or breadcrumbs, it has a strong and distinctive taste. Though it may sound daunting to some, its rich, earthy flavor makes it a favorite for many Oktoberfest-goers.
Apart from these six popular sausages, visitors can savor a bunch of other delicacies, like leberwurst, Thüringer rostbratwurst, currywurst, and cervelat.
