Sausage lore

Bockwurst

Bockwurst is a rather thick boiled sausage made from pork and quite often in a casing made from pig intestines. It used to be served with so-called bockbier, a specially brewed beer, giving bockwurst its name.

 

 

Bratwurst

The name is not derived from the German word for frying (‘braten‘) but from the way it is made. The mass that is filled into the casing, in German, is called ‘Brät‘.

 

 

Steamed sausages

These sausages are made from ground pork or beef, bacon and spices. After filling the mass into the casing, they are steamed in hot water, some sausages are then smoked as well.

 

 

Currywurst

There is a large variety of different currywursts in Germany. Depending on the region, sausage and preparation differ. Quite often, a bratwurst or boiled sausage cut into thick slices is served with a sauce made of spice ketchup and curry powder.

 

 

Boiled sausages

Boiled sausages are sausages made from ground and pre-cooked or pre-steamed meat that are boiled after filling. Leberwurst (liver wurst) is a popular example for boiled sausages.

 

 

Synthetic sausage casing

These sausage casings are not made from animal intestines. When making sausages, both edible and non-edible synthetic sausage casings are being used.

 

 

Leberwurst (liver wurst)

In our leberwurst we use about 26% fresh pork liver. It is available in a coarse and fine variety, with chives and as a low-fat sausage.

 

 

Mettwurst

Mettwurst is a rather fresh raw sausage from Northern Germany. Due to its relatively short maturing time it is rather soft and contains a certain degree of water. There are spreadable varieties, e.g. mettwurst with onions, as well as mettwurst that can be cut into slices.

 

 

Natural sausage casing

Animal intestines are used as a natural sausage casing. Different sausage products  can be filled into the casing. Usually, intestines from pigs, sheep or cows are being used.

 

 

Raw sausages

Non-heated meat is used to make raw sausages. It is ground in a cutter before the meat is mixed with spices and bacon. The mass (‘brät‘ in German) is then filled into casings and matures in smoking chambers. During the drying process, the sausages lose about one third of their original weight.

 

 

Saitling (sausage casing)

The German word ‘saitling‘ stands for a natural sausage casing made from sheep intestines. It is traditionally used for thin steamed sausages, making them especially crispy. Saitling is an edible casing.

 

 

Salami

This kind of raw sausage is dried for a longer time than Northern German mettwurst. Because of the low percentage of water, it is very firm, a typical ingredient is garlic.

Teewurst

Teewurst is a combination of the German words for tea (Tee) and sausage (wurst). The word hints at the custom to have a savoury snack with a cup of tea. As a spicy, spreadable sausage made from pork, teewurst was very popular and quickly became a typical snack in the afternoon. Our teewurst is available in coarse, fine and low-fat varieties, both in a casing and in a pot.

 

 

Weißwurst (Bavarian sausage)

This is a type of sausage that comes from the Southern German region of Bavaria where it used to be eaten before noon. Served with sweet mustard and a pretzel, it has found aficionados all over the world. Our weißwurst is made from pork and a special mixture of herbs.

 

Wiener

Thin steamed sausages in a saitling casing are called Wiener. It is slightly lighter and milder than Frankfurter and was invented by a butcher from Frankfurt who had moved to Vienna (‘Wien‘ in German).

 

 

Zwiebelmett (ground meat with onions)

The word ‘mett‘ is lower German for ground pork. The meat is seasoned and served with onions and can be eaten raw. Our Zwiebelmettwurst is low in fat and seasoned with many different herbs.

 

 

Additives

Many additives are made from natural ingredients and used in everyday cooking. The amounts we use are harmless. Every food additive has a certain E number, uniform for food producers in the European Union. All additives have a certain function and they are necessary to come up with certain product properties, e.g. spreadability or crispyness.

  • Ascorbic acid: Natural vitamin C, used as antioxidant.
  • Emulsifiers: Important to adjust certain product properties, e.g. creamy leberwurst, soft crispyness in sausages. , zarten Biss beim Würstchen. Soy lecithin is often used as an emulsifier.
  • Glucono delta-lactone: An acid made from dextrose, lowers the product's pH value slightly to have a protection against microorganisms and influencing storage life.
  • Glucose syrup: Sugar with long dextrose chains, used as maturing agent for raw sausages.
  • Guar gum: Made from guar beans, used as thickening agent and for adjusting the spreadability of spreadable sausages.
  • Carom gum: Thickening agent made from carob seeds.
  • Potassium lactate: Lactic acid salt, used for stabilising.
  • Lactose: Milk sugar, used as maturing agent for raw sausages and for influencing the browning of bratwurst.
  • Sodium nitrite: Preserving agent which mostly dissipates during the maturing process. It is especially important to guarantee product security and stability.
  • Sodium citrate: Citric acid salt, used for souring and stabilising.
  • Soy lecithine: Levelling emulsifier, made from natural soya. 
  • Dextrose: Used as maturing agent.
  • Thickening agents: Xanthan gum, guar gum or carob gum are used to improve the texture.