The Origin of German Sausages: A Culinary Journey

When we think of German food, sausages undoubtedly come to mind, with their rich flavours and diverse varieties. But have you ever wondered about the origins of these iconic links of meat?

The history of German sausages is as fascinating as it is flavourful, tracing back centuries and encapsulating regional rivalries, cultural significance, and culinary creativity.

Old town Bamberg in Bavaria, Germany. Romantic historical town on Romantic road in Bavaria, located on the crossing of Regnitz and Main rivers. Autumn view of old Timber Framing architecture and flowers. This enchanting old town has captured the attention of the world and earned its designation as a UNESCO World Heritage Site since 1993

A Look Back in Time

German sausages have a lineage that goes back to ancient times, with recorded sausage recipes dating as far back as 228 AD.

However, the bratwurst, one of the most popular varieties, first made its appearance in documented history in 1313 in the Franconian city of Nuremberg. This was just the beginning of an age-old debate between the regions of Thüringen and Franconia, each claiming to be the birthplace of this beloved sausage.

Interestingly, a recent discovery by hobby historian Heinrich Hollerl revealed a list of ingredients for Thuringian sausage that dates back over 600 years, adding weight to Thüringen’s claim.

The famous "bratwurst" itself is derived from the German “brat,” meaning “grill,” which is fitting for a sausage that is traditionally fried, grilled, or seared, and wursts here can be almost anything – short and fat or long and thin.

The Bratwurst... The term "Brat" in Old High German originally referred to finely chopped meat and later became associated with cooking methods like frying or grilling (braten). Meanwhile, "Wurst" simply means "sausage" in German.

The Purpose Behind the Sausage

Centuries ago, sausages were crucial for survival, particularly during harsh winter months. Every scrap of meat was precious and needed to be utilized; thus, it was gathered and preserved within sausage casings.

This age-old practice continues in Germany today, where sausages are still crafted with the same care and attention.

Traditionally made from beef, veal, or pork, bratwursts are enclosed in natural casings and can be enjoyed with an array of toppings—think sauerkraut, horseradish, and mustard.

The popular combination of bratwurst served in a roll with grainy mustard and grilled onions reflects both the simplicity and richness of German culinary tradition.

When it comes to German sausages, there’s nothing quite like savoring a traditional Bratwurst. The perfectly grilled sausage encased in a warm bun, paired with a generous helping of sauerkraut a dollop of sweet Bavarian mustard, a crisp pretzel beside it, and, of course, a refreshing German beer.

Regional Sausage Variations

Germany is home to an impressive variety of sausages, each with its unique twist.

While bratwursts are celebrated nationwide, the frankfurter and its close cousin, the wiener, have distinct lineages.

The frankfurter can trace its roots back to Frankfurt, where it was first crafted in the 13th century, however, the locals, who proudly refer to themselves as Frankfurters, insist that their wurst version should never be called a “frankfurter”.

Then there’s Nuremberg, where the local sausages, known as Nuremberger brats, are thin and typically served in groups of three or four. They are distinguished by a medley of flavors influenced by the medieval spice trade, with ingredients like marjoram, mace, and cardamom enhancing their taste.

In Berlin, a unique twist on the bratwurst emerged post-World War II: currywurst. Invented by a resourceful housewife named Herta Heuwer, this dish blends German sausage with curry powder and ketchup, creating a flavor sensation that has become a Berlin staple.

German Sausages variations. Germany is renowned for its wide variety of sausages, including the famous Bratwurst, the Bavarian Weisswurst, and the popular Bockwurst. There are also numerous regional specialties such as Currywurst, Leberwurst, and Knackwurst, among others.

From Germany to the World

German immigrants helped popularize sausages in the United States in the 1860s when street vendors began selling them as “dachshund sausages.”

This name eventually morphed into the term we use today: hot dog.

The first recorded use of “hot dog” dates back to 1884, and by the early 1890s, it had taken on a life of its own across the U.S and then, spread worldwide.

Today, American-style hot dogs and Vienna sausages may contain a variety of meats including beef, chicken, turkey, and even plant-based alternatives. However, many German purists argue that to steam or mishandle a sausage in any way in Germany is sacrilege!

Proper way to cook German sausages. Sausages can be grilled or pan-fried. Traditional accompaniments include sweet Bavarian mustard, beer, and a local pretzel known as laugenbrezel.

Celebrating Tradition

For those in the UK craving an authentic taste of Germany, the good news is that German sausages are available all year round (not just at Christmas! )

From delicious bratwursts to pretzels and sauerkraut, traditional German stalls offer these delights regularly.

The story of German sausages is a testament to the country's diverse culinary heritage—a blend of practicality and passion that has stood the test of time.

So the next time you savour that juicy bratwurst or currywurst, you can appreciate the rich history and culture that made it possible. Prost!

In the bustling streets of London, we take pride in providing an authentic German culinary experience at our sausage stall. Whether you're looking to relive fond memories of your travels in Germany or seeking a new taste adventure, our stall serves as a gateway to the heart of German cuisine.