The WURST Sausages in Germany - What to Eat in Germany

Hey there, fellow hungry travelers, Mark here with Walter's World. And today, I want to talk about the worst video in Germany. No, not the worst, the first, sausages. Because honestly, when you come to Germany, you have so many sausages you can choose from. It's insane. All right. So I want to talk about some of the common sausages you'll probably see when you're here. And the most important one, the one you'll see all over the country, the one that the guys are like, at the train stations holding up the kits, like selling sausages for is the Thuringer Roast Bratwurst. The Thuringer Roast Bratwurst. This is the quintessential bratwurst. Like this is your on-the-go snack you want to have when you do come here to Germany, because it is so good. And when you think of German bratwurst, that is the bratwurst you think of. So that's number one. And the thing is, if you're coming here at Christmastime or when there are festivals, sometimes they have the halb-meter bratwurst or the half-meter bratwurst you can have. And oh my god, it is so good. So you have that. Now, when you come and you look online for German sausages, you know, the last 10-20 years, one thing is like really come up in popularity. And that's currywurst or curry sausage. Now when you think of curry sausage, you think, oh, there's curry in the sausage? No, what it is, it's just a bratwurst that's cut up. And then they put curry ketchup on top of it. And then you eat it. It's from Berlin originally, but now you can literally get it almost every single sausage stand throughout the country. But it is really, really good. And the thing that's funny is it's so popular, but it has curry ketchup, because most of the time when you get bratwurst and sausages here in Germany, you always have zenf, mustard with it. It might be a normal mustard zenf, or it might be a spicy zenf, or it might be a süße zenf, a sweet mustard. It just depends on the kind of sausage you have. And so I'm here in Bamberg in Bavaria, Franken, and a popular sausage down here is Weisswurst. So Weisswurst is a white sausage, okay. And when you have it, traditionally speaking, you're supposed to have it before noon, because back in the day, the casing wouldn't survive. So you had to get it early in the morning. And so you are at least before noon. Now you can get it any time of the day, it'll come in a hot boiling, like a hot water there where they cooked it in, or at least keeping it warm. You're gonna take it out, you're gonna have it, and you're gonna use a fork and knife to eat it. And you're gonna have it with the sweet mustard, the süße zenf. Oh my god, it's so good. Here in Bamberg, there's a place that sells it only till 1130. And you get the white sausage with a pretzel and a sweet mustard with a smoked beer with it. Yes, please. Dankeschön. And then Weisswurst is made with a combination of veal and pork. And, and most of these, you know, all these, these bratwurst, these sausages we talked about, most of them are pork based, but there might be some veal or other meat in there. And the spices they put in it really gives it a different flavor. And what's interesting is when you look at the different sausages, when you go to some of these sausage stands, you can see the difference when you're there. So for example, if you're going to be here in Bamberg, and that's one thing, there's a lot of regional sausages, okay? You're here in Bamberg, they have the Bamberger Bratwurst. And what it is, if you look at a normal sausage, it's actually thinner. It's like a bratwurst went on a diet and got thinner, right? So you're like, oh, it's like a diet bratwurst? Well, not really, because you usually eat two in your bun instead of one when you have it. But Bamberger Bratwurst are very good. If you're over in Regensburg, the Regensburger Bratwurst, I mean, literally, you can go to where there's a bridge where they've been selling bratwurst for like 1000-2000 years and go there. And the Regensburger is smoked and boiled before they grill it for you. And it's so good. And there's so many different things out there. I mean, if you think about sausages back home, you think, oh, what about what about those Frankfurters, my hot dogs back home? What do they have? Well, those are called Frankfurters. Or you might even see them called Wiener for Vienna sausages. That's your kind of like, traditional, like hot dog kind of thing. You can do that. And you might get it with a roll, you might get it shoved in a, in a brat, like in a bun. Or sometimes you just have it with a piece of bread, okay, with mustard. So the Frankfurter or the Wiener sausage, more like your traditional, like hot dog back on the US, you think of it that way. But if you see one that looks like a hot dog, but it's totally fat as all can be, that's called a Backwurst. And Backwurst, my, you know, gutter and backwurst is ectopus. It's like really, really big. And you'll get that and they'll pull it and you're like, well, how am I supposed to eat that? You'll find a way, don't worry. And it'll come, you'll have your mustard on the side and your little piece of bread or your roll with it, and you will just love it. Okay. Now, my dad's favorite sausage to have here when he's in Germany is actually called a Krakauer or a Polish sausage. If you've ever had a Polish sausage, you know, it's got that spicy flavoring to it. Yeah, you get that a lot of places throughout Germany. Like wait, Krakauer, doesn't that mean someone from Krakau? Yeah, it's a Polish sausage, so Krakauer. Now one that I enjoy, which you don't see everywhere in Germany, you see this more in Austria, to be honest, is what's called a Käsekrainer. A cheese, it's basically a cheese bratwurst. It's a bratwurst that's infused with the cheese. And when you snap into it, all that cheese explodes and melts the inside of your mouth, but you don't care because it tastes so good. And that's one thing you can tell. If you get a good Wurst, a good sausage here, it snaps. Like you bite into it, it pops, it snaps in your mouth. You're like, oh, that's a good one. Now another one you'll see pop up sometimes is called a Mettwurst, which is basically beef and pork mixed together. It definitely has a different look. Like you'll see like, wait, why does that one look different? Because that's Mettwurst. And the thing is, you might notice different, different colorings and flavors. Like here in Bamberg, they have a Blauziffer, which is a bluish sausage, which you're like, dude, that looks blue. I don't know if I should eat that. You can when you're here. And it just really reinforces just how regional the sausages are when you come here. So it's like the beer, have the regional beer, have the regional sausage. Yes, there's some great ones you get all the country, but go for the regional ones to really enjoy the Wurst experience. Now another one you might enjoy is the Coburgerbrat Wurst. And the Coburgerbrat, it's actually about, it's more than 15% veal. So it has a different flavor to it. I actually like that one quite a bit. So that could be a go to for when you're here. So you don't see it as often as you used to. So that's why sometimes I'd like to experiment when I'm going around. I'm like, Oh, I haven't heard this one before. I'm going to try that. I'm going to try this to see which ones you really like, like, you know, but you can never go wrong with the Tony and Rose Buffaloes. I mean, there's a reason why that's the number one around the country, because it's just saying it's just so good. And also, you know, when you think of sausages, you think of the traditional like casing kind of sausage. And there are other kinds of like, sausagey kind of things you'll see at the sausage stand. One, you might see a which is basically think of a pork hamburger, that might be something you have. There's also schweinsteak, which is a pork steak that might show up with those things as well. So you could do that. But I think one you need to know about is Leberkäse. And Leberkäse is think about the inside of a sausage as a pate and put that on your bread, you might be able to eat that. I mean, it's not as bad as it sounds. When I talk about Leberkäse, what I really think about is actually Leberwurst. And you think, oh, it's Wurst, so it should be a sausage. Well, no, Leberwurst looks like German, I'd call it German meat loaf. Okay, so it has the pork and the other mixings kind of pureed together, then it's formed into a loaf. And they cut you off a loaf, like you cut off a slice of bread, you cut off a loaf, you cut off a slice of Leberwurst, you put it on a piece of bread, it can be cold or hot, I recommend hot, and eat it that way, you'll be good to go. And, and I think that's one thing that surprises people as well, is when you look at how you eat your sausages here, it's not just in a traditional like hot dog bun, like you think in the US, a lot of times, it's just in a roll. And so you have a roll the size of your hand, but the bratwurst will come out to here and here, that's totally normal. And then you just line up that mustard along the top and get it all over your face, because that's what happens. And a lot of times you actually will put your own mustard on there. You can put ketchup on there. However, I don't recommend it because it's really supposed to be with zenf, with mustard when you are here. The thing is, there's so many other sausages you can have in here. There's Brotwurst, you get Blutwurst, which is blood sausage, you know, like black pudding you have in England. You can find that places too, though not very common, but it is an option. And that's one of those things is when you come here and you're looking for a truly German street eat, a very German snack, you can't go wrong with a Wurst. So what is your favorite bratwurst or sausage to have here in Germany? Please let us know in the comments below. And if you have a good Wurst joke, go ahead and put it down there too. I wish you all the best. I'll say tschüss from here in Bombay, Germany.