There are more than 1500 different types of Wurst (sausage) made in Germany and you’ll find street stalls selling them everywhere. The most popular include Bratwurst (fried sausage) made of ground pork and spices, Wiener (Viennese), which is smoked and then boiled, and Blutwurst and Schwarzwurst, which are both blood sausages. Look out for regional specialities like Berlin’s Currywurst (sausage with curried ketchup on the top), Bavaria’s Weisswurst, a white sausage that you peel before eating with a sweet mustard, and Nuremberg\’s grilled Rostbratwurst, served with fermented shredded cabbage (sauerkraut). In Thuringian the local Thüringer Rostbratwurst has received protected geographical status and the recipe dates hundreds of years.
