Wurst to explore

The #WurstAdventure will take seven Norwegian Travel Bloggers through Germany, tasting all the wurst types we can get our hands on along the way.

Considering there are over 1500 types of german wurst, it will be difficult to taste them all, but we will do our best! Below you will find a list of Wurst we know we are going to taste. 

How many different types of wurst do you think we are able to taste during the trip?


Freiburg: © FWTM, F Duepper
In Freiburg we are tasting the wurst “Lange Rote vom Münsterplatz”

The "long red from Münster square in Freiburg" is a legend – a cultural highlight in Freiburg. Visitors have not been to Freiburg without having tasted it.

Find more information here


Frankfurt: © Tourismus + Congress GmbH Frankfurt am Main
In Frankfurt we will taste Frankfurter Würstchen

Frankfurter, the sausage that conquered the world.

Frankfurt's best-known delicacy is the sausage named after the city. Today Frankfurters are eaten and enjoyed all over the world. Traditionally made of pork, they get their unique taste from a special smoking process. Eaten in their home town since the 13th century, they are usually served in pairs with mustard or horseradish and accompanied by rye bread or potato salad.

Kassel: © Fleischerei Barthel
In Kassel we are tasting the North Hessian Ahle Wurscht which is the regions culinary inheritance

Traditionally manufactured Ahle Wurscht is without doubt one of Europe‘s best raw sausage specialities. It is a slowly matured raw pork sausage, made from heavy „sausage pigs“ slaughtered at an age which guarantees optimum meat. The only accepted additives are salt and saltpetre, and freshly ground spices which vary according to the manufacturer and give each sausage its own individual taste. All other chemical additives which might affect the maturity are prohibited. The North Hessian Ahle Wurscht then matures for between 3 to 9 months, depending on its thickness. During this time it is carefully cultivated, which also affects the final unique flavour.

No two Ahle Wurscht sausages will ever taste exactly the same. The pork, spices, climate and maturity all contribute to a wide variety of flavours.

Hann Münden: © Feinkostfleischerei Schumann & Touristik Naturpark Münden
In Hann Münden we are tasting a different type of Ahle Wurscht and the Rotwurst

The Ahle Wurscht (or Aahle Worscht) is a hard pork sausage made in northern Hesse, Germany. It contains pork meat and bacon. Ahle Wurscht can be smoked or air-dried.

Ahle Wurscht ('old sausage') is a cured pork sausage matured over a long period and a traditional delicacy from the north of Hessen. The slow air-drying process lasting between three and twelve months gives the sausage its distinctive character.

Besides the Ahle Wurscht, we will taste the Rotwurst at one of the best sausage producers in Germany. Rotwurst (red sausage, or blood sausage) receives it’s colour from pork blood being used under the production.


Berlin: © visitBerlin, F Philip Koschel
In Berlin we will taste the Currywurst. 

Berliners’ favorite fast food is the beloved Currywurst (curried sausage) which was, after all, invented in the city.

It was Herta Heuwer who’s credited with coming up, in 1949, with the idea of slivering a sausage, drenching it in tomato sauce and adding a fine sprinkling of curry powder. Her original snack parlor at Kantstrasse 101 is gone, but a memorial plaque honors the ‘grande dame of the Currywurst’, who died in 1999. Today, it's impossible to imagine the food scene in Berlin without the currywurst.

For the most authentic experience, it's got to be Konnopke's Imbiss on Schönhauser Allee. Here, the five curry sauces range in spiciness from 'heavenly' (very mild) to 'hellish' (super hot). If you want more than a quick taste of the cult fast food, head to the Currywurst Museum for entertaining insights into this humble sausage.


Thuringia: © Thüringer Tourismus GmbH, F Toma Babovic
In Thuringia we will taste the Thuringian Bratwurst

A 600-year-old classic. The Thuringian Bratwurst.

The recipe for Thuringian bratwurst, as enjoyed by Goethe, is 600 years old. But aside from the pork, marjoram, caraway and garlic, the full recipe remains a closely guarded secret among the 3,000 or so Thuringian butchers. All we do know is that the sausages have to be cooked over hot charcoal and weigh around 150g. Thuringia's ultimate fast food simply has to be accompanied by authentic Thuringian mustard. At Germany's first Bratwurst museum, in Arnstadt, you can see the earliest known documentation of Bratwurst, which dates from 1404.

Nuremberg: F Steffen Oliver Riese
In Nuremberg we will taste the Nuremberger Bratwurst

World-famous and well-loved: The Nuremberg Bratwurst!
If you’re visiting Nuremberg, you must try Nuremberg Bratwurst – then you’ll discover why these delicious sausages are known and loved far beyond the borders of Germany!
Nuremberg Bratwurst - 700 years of history

The historical record contains evidence, dating back to as early as the 14th century, concerning Nuremberg’s exacting tradition of bratwurst quality. Only specialized pork butchers were allowed to make Nuremberg Bratwürste, and were daily required to prove their sausage-making acumen to an official butcher’s council that was part of a guild of specialized market merchants. This council strictly enforced adherence to recipes, as well as sausage texture, the meat that was used in the sausage, and its moisture content. If the quality of a butcher’s bratwurst was found to be lacking, it was unceremoniously thrown into the Pegnitz river.


Coburg: © Stadt Coburg
In Coburg we will taste the Coburger Bratwurst.

A favourite – Hot off the grill: The Coburg Bratwurst

The Coburg bratwurst, or “Coburger”, is a delicacy known far beyond the borders of the Vestestadt in Coburg, also known as the fortress city. A spicy aroma from the traditional bratwurst stands wafts through the air at the Marktplatz, making visitors’ mouths water at the thought of savouring this tasty treat. Visitors are often taken aback when they see the size of the grill fires for the first time, but a blazing flame atop a bed of dried pine cones is the mark of a genuine Coburger. There’s simply no other way to create the characteristic, smoky aroma these bratwursts are known for.

Real Coburg bratwursts contain 80 per cent pork and a bit of pork bacon. Beef makes up the remainder of the blend, which is then seasoned to taste with pepper, salt and a hint of lemon. It is the only bratwurst in Germany permitted to use whole raw eggs as a binding agent. The savoury sausages are served in half of a double hard roll called a “Semmel”, which must be split vertically, not horizontally, to present the bratwurst in all its glory. When raw, Coburgers measure in at about a foot (or 31 centimetres) long. However, they do shrink somewhat during grilling. 


Munich: F R. Haas
In Munich we will taste the Weisswurst

Weisswurst. A traditional morning treat.

The Weisswurst sausage is one of Bavaria's best-known specialities. It is made of veal and pork and is flavoured with onions and fresh parsley. The sausages, warmed through in hot water, are traditionally eaten in the morning, and are best served with sweet mustard, freshly baked pretzels and Bavarian beer – and best enjoyed in one of Bavaria's many beer gardens, of course. Aficionados suck the meat straight out of its casing. Only the uninitiated use a knife and fork.


Read more about German culinary traditions here