German Wurst


Wurst is a German specialty and a big part of German cuisine. Worldwide, Germany offers the largest selection of wurst. From Blutwurst to Weisswurst, from Frankfurters to Salami – there are over 1,500 different kinds of wurst. Although not all are available here in the U.S., your local German delicatessen has a large variety of delicious German sausages and cold cuts to choose from.

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The German word “Wurst” actually refers to both cold cuts (Aufschnitt) and sausages.

Cold Cuts (Aufschnitt)

Cold cuts are slices of very large sausages, cooked meats, hams, and cheese. They are most often eaten cold with bread. Cold cuts of German sausages are mainly available at German delicatessens and German food stores. Some German restaurants offer an Aufschnitt Platte – a tray of cold cuts, usually accompanied with bread, butter, and pickles, onions, or other vegetables.


Sausages are casings (natural or synthetic) stuffed with finely chopped pork or other meat. In German cuisine, there are four different categories of sausages: Fresh/Raw, Cooked, Boiled, and the well-known Bratwurst.

Sausages are often eaten on their own, accompanied with such German favorites as Sauerkraut, potato salad, bread rolls (Brötchen), mustard, and/or horseradish. Some varieties, such as Bratwurst and Weisswurst, are excellent grilled. Others are better boiled. Sausages are also used as an ingredient in other German foods, such as soups, stews, and casseroles.


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