Germans love pork and excel in cooking it. The most common method is to turn pork into various sausages, with reportedly around 1,500 different varieties. Our journey into German cuisine began with sausages, and it’s quite a delicious pit to fall into!
Currywurst
This is a popular street food found in every nook and cranny of Germany, made from a grilled sausage known as Bratwurst. It’s cut into small pieces and topped with ketchup and curry powder. Just like back home, when you’re hungry and craving, you pick a local snack shop, order a portion, and pair it with fries or bread. It fills you up and satisfies your cravings. You can usually find it near supermarkets, and even at the fancy Christmas markets every year, it never fails to make an appearance.
Nürnberger Rostbratwurst
Nuremberg sausages are made from a blend of pork seasoned with marjoram and cheese, and after grilling, they have a delightful crispy exterior. These small sausages are only the size of a finger, and in restaurants, they are usually served in sets of six, sometimes skewered with bamboo sticks.
Munchener Weiswurst
When enjoying white sausages, it’s a must to peel, peel, peel! The Bavarian white sausages are plump and round with a delightful bounce. A gentle cut on one side with a knife, and the casing automatically springs open, releasing the savory juices inside. These sausages are made from minced veal, smoked pork, and various seasonings. To enhance the flavor, they are best enjoyed with sweet mustard sauce, Senf.
