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What to eat in Germany? Top 31 German Cooked Sausages

Last update: Fri Mar 21 2025
Top 31 German Cooked Sausages
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01
Nürnberger Bratwürste
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Nürnberger Bratwürste are small, thin sausages originating from the city of Nürnberg in the Franconia region of Bavaria, Germany. They are typically about 7 to 9 centimeters (2.75 to 3.5 inches) long and weigh around 20 to 25 grams each, making them much smaller and thinner compared to other types of German sausages.


The sausages are made from finely ground pork, often mixed with a blend of spices that typically includes marjoram, salt, pepper, and sometimes a hint of ginger or nutmeg, with marjoram being a signature ingredient that gives them their distinctive flavor. 
02

Cooked Sausage

NUREMBERG, Germany
4.2
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What was once an item for survival during the cold winter months and a technique of not wasting meat scraps is nowadays a delicacy consumed throughout Germany and abroad. Bratwurst stems from two words, an Old High German word brat, meaning meat without waste, and wurst, which means sausage.


Bratwurst has origins with the Celtics, but the Franconians developed it further. It dates back to the 1300s in a region that would eventually become Eastern Germany. Bratwurst is usually consumed for breakfast, due to the tradition of farmers who would make the sausages in the morning and eat them by noon, as they would otherwise spoil. 

MOST ICONIC Bratwurst

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03
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Thüringer Rostbratwurst is a product with centuries of tradition. The oldest known recipe, held at the Weimar State Archives, dates back to 1613. Martin Luther and Goethe both appreciated it, and it was often praised in literature.


Only finely minced pork (sometimes mixed with beef or veal) is used to make this sausage, and the spice mixtures that are added vary depending on the recipes and regional characteristics. These sausages are easily distinguished from other German sausages by their low fat content and a distinctive combination of spices and seasonings – salt, pepper, caraway, marjoram, and garlic.


Due to its unique and delicious flavor, Thüringer Rostbratwurst is still very popular in Germany and beyond, and it can be found at most sausage stands in Thuringia.

04
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Regensburger wurst is a German sausage originating from Regensburg, where it was invented in the late 19th century. The sausages are made from fine or coarse pork and they're smoked and boiled before being sold or consumed. The pork is usually finely ground without fat, then mixed with spices, salt, and small chunks of pork.


Once cooked, they can be served hot or cold, or used in dishes such as salads or sandwiches.

MOST ICONIC Regensburger Wurst

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05
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Mettwurst is a long and thin German sausage made with a combination of pork and beef, flavored with anything from garlic, pepper, marjoram, caraway, and mace to alcoholic beverages such as rum and cognac. The sausage is cured and cold smoked or air-dried.


Mettwurst can be cooked and served with kale or cabbage, fried, or simply spread on bread and eaten as it is. There are also firmer variations of this sausage, which are often used in a variety of soups and stews.

MOST ICONIC Mettwurst

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06
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Weisswurst or white sausage is a famous specialty of the city of Munich, invented in 1857 by a butcher named Sepp Moser. He was working in a restaurant next to his butcher's shop and had used the last of thick sausage skins used to make regular sausages.


To solve the problem, he opted for thin skins. As he made the sausage, he was worried that it would burst open during the frying process, so he put them in hot water and cooked them for 10 minutes. After serving the cooked sausages to the guests, the new dish was praised, and Weisswurst was born. 

MOST ICONIC Weißwürste

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07

Cooked Sausage

NORTHERN GERMANY, Germany
3.9
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Knackwurst or knockwurst is a preboiled German sausage made from ground pork, beef, or a combination of both. The sausage is heavily seasoned with garlic and has a high fat content. Unlike bratwurst and other similar sausages, knackwurst's casing becomes extra crispy when heated, giving it a different texture and a specific sound when bitten into it.


It is recommended to serve the sausage with sauerkraut, potato salad, pickles, mustard, and a glass of cold beer on the side.

08

Cooked Sausage

BRAUNSCHWEIG, Germany
3.9
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Braunschweiger is a German dish using liverwurst sausage as the main ingredient. The sausage is first sliced into smaller pieces, then combined with smoked meat (such as bacon) in a pan. The two are fried together until they develop a nice, browned color.


Braunschweiger is typically served as a main meal, and it is often accompanied by mashed potatoes, vegetables, or pasta.

09
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As the name suggests, frankfurter würstchen is a variety of sausage hailing from Frankfurt, where it has been traditionally prepared for centuries. Lightly seasoned and slim, the sausage is made entirely with pork and is typically added into a natural sheep casing.


Frankfurter würstchen is boiled and lightly smoked, a process which imparts a pleasant hint of smokiness to this German meat specialty. Since the sausage is pre-cooked, it is usually simply heated in simmering water before being enjoyed with accompaniments such as mustard, horseradish, bread, or potato salad, and it is often washed down with a glass of fine apple wine (Apfelwein). 
VARIATIONS OF Frankfurter Würstchen

MOST ICONIC Frankfurter Würstchen

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10
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Leberwurst is a spicy German sausage consisting of a combination of ground pork liver, onions, and spices. The sausage is traditionally consumed with sauerkraut, although it can also be used in sandwiches, where leberwurst is sliced and paired with cheese, mustard, pickles, and bread.


It might be cooked, but most leberwurst varieties are spreadable and can be consumed uncooked. Apart from Germany and Austria, this sausage is popular in many other countries such as Slovenia, Serbia, and Romania, and today there are many varieties of leberwurst, with additions such as mushrooms and cowberries.

MOST ICONIC Leberwurst

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12
Cooked Sausage
BREMEN, Germany
3.6
13
Cooked Sausage
BAVARIA, Germany
3.6
14
15
Cooked Sausage
LOWER SAXONY, Germany
3.4
16
17
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20
21
22
23
Cooked Sausage
SCHLESWIG-HOLSTEIN, Germany  and  one more region
n/a
24
Cooked Sausage
LOWER SAXONY, Germany
n/a
25
26
27
Cooked Sausage
BADEN-WÜRTTEMBERG, Germany
n/a
28
Cooked Sausage
BADEN-WÜRTTEMBERG, Germany
n/a
29
30
31
Cooked Sausage
NORTH RHINE-WESTPHALIA, Germany
n/a

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. For the “Top 31 German Cooked Sausages” list until March 21, 2025, 2,282 ratings were recorded, of which 1,934 were recognized by the system as legitimate. 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.

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German Cooked Sausages