Sausages have been around for over 5,000 years, with the first written references coming from ancient Mesopotamia. But if there's one country that has truly elevated sausage-making into a cultural art form, it's Germany. With over 1,500 types of sausages, Germany is not only a global sausage leader—it’s a nation obsessed with these savory delights.
Here are ten juicy facts about German sausages that will have you craving your next bite.
Germany boasts more than 1,500 different kinds of sausages (Wurst), each with regional flavor, tradition, and preparation methods. From fresh and grilled to cured, smoked, or spreadable, there’s truly a sausage for every taste bud.
Sausages are deeply embedded in German daily life and celebrations. You'll find them everywhere—from busy street corners and food trucks to backyard BBQs, Oktoberfest tents, and family-run butcher shops. Sausages are typically served in a crusty bread roll (Brötchen) with toppings like sauerkraut, onions, pickles, and a smear of German mustard.
The Bratwurst is one of Germany’s most iconic sausages. First officially documented in 1313 in Nuremberg, it’s traditionally made from pork, veal, or beef and seasoned with a variety of herbs and spices. Grilled or pan-fried, it’s a fan favorite at both festivals and dinner tables.
Invented in post-war Berlin, Currywurst is a true street food sensation. It features sliced sausage smothered in a spicy ketchup-like curry sauce, often served with fries or bread. It’s so beloved that there’s even a Currywurst Museum in Berlin.
Weisswurst (white sausage) is a Bavarian specialty made from veal and pork back bacon, seasoned with parsley, lemon, and cardamom. Traditionally eaten before noon, it’s served in hot water (not grilled!) alongside sweet mustard, a soft pretzel, and a cold Weissbier (wheat beer).
German sausages vary wildly in flavor. Some are smoked or cured for preservation and depth, while others—like Chili Cheese sausages—are modern takes with a spicy kick. From mild and creamy to fiery and bold, the diversity is delicious.
Despite its name (which translates to “liver cheese”), Leberkäse typically contains no liver or cheese. It’s a finely ground, baked meatloaf-like sausage with a golden crust, sliced hot and served in a bun with mustard. A Bavarian lunchtime staple!
In Germany, sausage making is more than a trade—it’s a respected craft. Many butchers still follow family-owned recipes, passed down over centuries. Techniques like natural casing use, spice balancing, and smoking are handled with artisan care.
Yes, sausages even have their own holidays! Mark your calendars:
October: National Sausage Day
August 16: National Bratwurst Day
Great excuses to throw a brat on the grill—or better yet, enjoy one with us!
Want to taste the best of Germany without the airfare? Book the Volkswurst Food Truck—we bring authentic German sausage culture straight to your event. From Bratwurst and Currywurst to Weisswurst and Leberkäse, all served with German toppings and beer pairings. Perfect for festivals, corporate events, and private parties. Ask our friendly team anything about German food—we love a good sausage quiz!