German Sausages

Weisswurst

Weisswurst (or weißwurst, meaning 'white sausage') is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is traditionally seasoned with onions, lemon, parsley, mace, ginger and cardamom, then stuffed into pork casings and divided into individual sausages about four to five inches in length. They may be fried, or poached and then briefly grilled so that they are branded with golden stripes.

Bockwurst

Another form of white sausage, bockwurst is traditionally made from ground veal and pork and seasoned with chives and parsley. It is usually cooked by simmering although it may also be fried or grilled.

Bratwurst

A bratwurst is a German sausage composed of pork, beef, and sometimes veal. The word comes from 'brät' meaning 'fine chopped meat, and 'wurst' meaning 'sausage'. It can be cooked by frying, grilling, roasting or by cooking in broth and is traditionally eaten with sauerkraut, mashed potatoes and roasted onions.