Brats and Weiss the "Wurst" Difference (the difference between Bratwurst and Wiesswurst also similar Bockwurst. You tryna be tricky? Wondering what to serve with all of this sausage? But German sausages extend beyond the basic backyard barbecue bratwurst that so many people know and love. Bratwurst (German: [ˈbʁaːtvʊɐ̯st] ( listen)) is a type of German sausage made from veal, beef, or most commonly pork. Weisswurst (Bockwurst with Parsley) #421. Weisswürste (“white sausages”) are a specialty from Bavaria that taste considerably better than they look: short, greyish white sausages made from a mixture of finely minced veal and back bacon stuffed into pork casings. Sausages, brats, bangers, and dogs are terms that are often used when referring to any of the fresh sausage links we adore for their ability to pair well with ball games and beer. Bratwurst also has a broader range of flavors from which to draw while bockwurst is nearly almost mild in its palette. Since it contains 30-40% fat, it's relatively easy to spread. The most common seasonings include salt, white—not black—pepper, and mace; then, "depending on the sausage-maker's whim or regional variations," they might contain cumin, coriander, cardamom, marjoram, thyme, sage, caraway, garlic, and cloves. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and three to four centimeters in thickness. They make a great breakfast sausage and are typically served six at a time, grilled, with potatoes, sauerkraut, and horseradish cream. Aidells's favorite contains forcemeat, blood, and diced pieces of smoked tongue. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. By adding your email you agree to get updates about Spoon University Healthier. Other vendors sell traditional Bavarian food such as sausages served with mustard and sauerkraut, spit-grilled chicken, warm soft pretzels, potato salad, apple strudel, and honey-dumplings. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Published: 5 Mar, 2018. Before I visited the Bavarian region of Germany last summer, I only knew of brats and American hot dogs. It's usually made with pork in natural sheep casing. Read on to discover the six varieties of Oktoberfest sausages, plus delicious German recipes and a look at the history behind Oktoberfest. © 2020 Condé Nast. What is Weisswurst?. Bratwurst vs. Sausage. Naki Kouyioumtzis / Getty Images. To revisit this article, select My Account, then View saved stories. According to the Deutsches Currywurst Museum, 70 million currywursts are eaten every year in Berlin! Charles Weishar contacted me and said that in the September 28 newsletter I was comparing different styles of Bratwurst in different regions of Southern Germany, and said that in Munich the bratwurst is steamed so as not to break the skin. These large smoked sausages tend to be more heavily seasoned than other German varieties. Bratwurst. Made from finely minced pork and beef, bratwurst are usually grilled and served with sweet German mustard and a hard roll. While this sausage translates literally to "liver cheese," it doesn't actually contain any liver or cheese. 70 million currywursts are eaten every year in Berlin, bockwursts are made from ground veal and pork, Weißwurst is a traditional Bavarian sausage, they're traditionally only available until noon, Knackwurst originated in northern Germany, is usually all-beef and flavored with garlic, Invented in 1874 and meant to be eaten at tea-time on open-faced sandwiches, smoked over beechwood before maturing for 7-10 days, 5 Foodie Dating Sites Where You’re Guaranteed to Find Your Next Bae. Since preservatives aren't used in their preparation, they're traditionally only available until noon and as a result are sometimes known as "morning sausages." Weisswurst is a distinctive, mostly veal sausage native to Munich. Here are some of favorite German recipes, ideal for Oktoberfest and all year long! Bratwurst are what most people envision when it comes to German sausage. The sausage is smoked over beechwood before maturing for 7-10 days to develop its iconic flavor, which is mild and slightly sour. All Rights Reserved, 9 Lansdowne Street, Suite 2Boston, MA 02215. boasts hundreds of different kinds of sausages! You're not alone. A friend looked at me with a mixture of shock and disdain and exclaimed, "Aren't you supposed to know this stuff?!" Aidells explained that German sausage-makers "tend to be very subtle" with spices. Photo by Chelsea Kyle, Food Styling by Joe Sevier, Here's What Happened When I Tried to Make Bratwurst From Scratch, Bratwurst with Apples, Onion, and Sauerkraut, Homemade Bratwurst Bites with Beer and Horseradish Mustard, Grilled Bratwurst and Onion Open-Face Sandwiches, German Potato Salad with Bacon-Vinegar Dressing and Dill. Typically seasoned with parsley, onions and fresh lemon as well as ground spices such as nutmeg, cardamon, mace and ginger, Weisswürste have a … This casing—missing from many American sausages—is what gives the frankfurter "that nice pop," says Aidells. Mettwurst Vs. Bratwurst. ", This is not a good thing to wonder aloud when you are a) a food editor and b) have a last name like "Steintrager.". That email doesn't look right. Most of these sausages can be boiled, broiled, grilled, panfried, or even deep-fried. When people think of Germany, they usually think of beer, pretzels, and sausage. He also recommends serving German breads such as pumpernickel, sour pickles, a variety of sweet and spicy mustards, and—of course—beer.