Northern German Cooked Sausages

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, kn... READ MORE

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, browne... READ MORE

Knipp is a German sausage that is believed to have originated in Bremen. It is made with pork or beef, oats, onions, allspice, salt, pepper, and various herbs. Although knipp is visually unappealing, when fried in butter and served on a slice of t... READ MORE

Bregenwurst is a traditional sausage originating from Lower Saxony and Saxony-Anhalt. The sausage is made from pork, pork belly, and (in the past) either pig or cattle brain. It's often enriched with the addition of white pepper, cumin, mace, and ... READ MORE

Kohlwurst is a traditional sausage that is particularly popular in northern Germany, especially in regions like Schleswig-Holstein and Lower Saxony. Its name translates to "cabbage sausage", as it is often served with kale (Grünkohl) or other... READ MORE

Pinkel is a traditional sausage from the northwestern region, particularly associated with Lower Saxony, Bremen, and Oldenburg, as well as parts of Friesland. It is commonly eaten during the winter months, especially alongside the regional dish Gr... READ MORE