What is your favorite type of sausage? and where is the best place to eat it? If you enjoyed this video, you may like: American GF tries Blood Sausage in Germany for the First Time! (ruclips.net/video/BR9maPAR1x4/видео.htmlsi=xSspkoTL2AUeaAwX ) or German Christmas Market Food Tour in Cologne, Germany! (ruclips.net/video/-Tluae6x0mc/видео.htmlsi=knp2oQSwhoDpTNOo )
There are NOT many type of sausages in Deutschland, pretty much that you have listed now, and that is closely all. Because Deutschland is very bureaucratic regulated and has lack of freedom and innovation therefore. It is forbidden. Let alone the difference between Frankfurter und Wiener Würstchen was in 19th century a "Big" revolution. Just becausee one was forbidden to put some more ingredients into it in one town, and therefore had to goand move to another district and region, where it was allowed anmd not restricted by civil servant Amtmänner. In Great Britain, Italy, Poland and USA are much greater variety of sausages and ingredients. Innovative and creative. Germany/Deutschland been a very oppressive country to its subject. Always been since centuries of occupying church, Laws§ and Police.
rindswurst, frankfurt, graef voelsing, damit die juden was zum futtern hatten.und leberkäse wenn das noch wurst ist (am besten selbstgemacht aus m ofen)
I know there are a lot of things somewhat different in Düsseldorf, but in Cologne and the rest of germany "Strammer Max" usually is not made with smoked Metttwurst, but rather always with Hinterschinken (ham).
My very first German sausage was a Bratwurst in Sheboygan Wisconsin's Octoberfest. I think I ate 8 of them, crawled into the back of the car and slept the rest of the day. As far as my favorite sausage, I'm an equal opportunity kind of person. I've rarely met a sausage I didn't like.
Phil and Deana: I really miss the food in Germany after being stationed there from 1988-1992 and haven't been able to make it back yet. I can say in the four years of being stationed at Bitburg, I never had a bad meal while in Germany, never! Great videos, keep them coming while my mouth is watering for some awesome food.
I grew up with a second generation German grandmother in a very German neighborhood in Queens NY and ate so many sausages from our local German butcher, dishes from all the restaurants and treats from the delis. I miss it so much.
4:38 The famous Hela Curry Gewürz. Here in the Netherlands it is distrubuted from Venlo, near the German border. Not on everything, but there are certainly Dutch who put it on a frikandel, for example. Arguably also a sausage. To be fair, we also have some unique sausages in the Netherlands. For a relative one we have Twentse boerenmetworst (related to metwürst). We also have grillworst - either with or without cheese. The classic Gelderse rookworst is a staple in hotchpotch. And there's Achterhoekse droge worst for example. Note that three of those are near the German border, but still...
When in Germany, I always have to try a few different sausages. Bratwurst is my favorite by far. There is a few different choices of condiments, but I always ask for the seller to prepare it to he's/her's personal taste. You can never go wrong with that. In Norway I have all of my sausages with ketchup and mustard. Thank you for getting me want to visit Germany again, and again, and again. Another German favorite is schweinshaxe.
I recently discovered my favorite at Viktualienmarkt in Munich has closed after many decades. Schlemmermeyer, I believe had locations all around Germany. I’m not sure about the details of the closing but I have so many memories ordering bratwurst or my favorite Rauchzipferl 🌭 So many amazing sausages around Germany, it’s difficult to pick just one!
Alles was schmeckt ist erlaubt! Ich mache auf den Schinken auch noch ein eine Scheibe Käse, geht alles. Dazu kann natürlich schön eingelegte Gurken, eingelegte Rote Beete, oder was auch immer.
This brings back so many memories of stopping by an Imbiss (small wurst stand) when out on the town. Being stationed in Germany, the food was great everywhere we went, without exception!!
Ey,in Belgium we have Black pens or Bloedworst and it's the same but without the pieces in it(warm With baked apples,red cabbage and mashed potatoes it is delicious
Himmel un Ääd. Flönz (Cologne Style blood sausage that gets only produced in Cologne) pan fried on a bed of mashed potatoes and applesauce/ fried apples topped with crunchy fried onions. Sometimes there is also pan fried liver sausage added to it. A very simple but incredibly delicious traditional dish here
fact from Switzerland: here we have a canton called Sankt Gallen (saint gall) in which we have a festival called Olma, which stands for "Ostschweizer Landwirtschaftsmesse" which is the origin of the "St. Galler Olma Bratwurst". The "Olma Bratwurst" is a special kind of St. Galler Bratwurst, which is standardized in it's weight (160g) and it's ingredients. People from St. Gallen are so proud of the sausage that the insist it not to be eaten with mustard, mayo, ketchup or anything else: just the sausage together with a bred called "bürli".
Germany and Finland are propably the two European countries where people loves different kinds of sausages. We have most of the sausages made from pork, but there are so many flavors (like my favourite is a habanero sausage with lot of flavor) of those. Some made from cow, but those aren´t usually so good. Blood sausage is here called black sausage as it is black. I don´t know how you spell it in Germany, but we also have this meetvursti that has many different neats in the same sausage and we usually eat it in thin slices top of the bread as well. Originally here it had some horse meet in, but these days it is rare and propably named as Venäläinen (aka Russian) meetvursti. Then there might be also reideer meet in it as well. Depends what company has made it. Those white sausages i have seen here in Lidl. I just cant think that any meet that is white can or coud be good so i haven´t got courage to taste that. Bratwurst is awailable here too and sometimes it is import from Germany, but our own factories make here too. we categorice sausages and weiners differently even that those are basicly same thing but in different form. Weiners are always thicker form and we use those for different dishes and foods. Or then we just eat those without anything else (ok, maybe with ketchup or mustard). The holy trinity here is grilled sausage, mustard and cold beer and that is something what we eat alot at summer season.
I grew up in Poland and let me tell you, we enjoy sausage just as much as any German, although I don’t think we have a separate name for every single kind of sausage. I don’t know about Finland though, I thought Finns eat a lot of fish and other seafood.
@@martindworak Well it depend for personal taste. I could almost live with seafood, but it is very expensive these days. I sure love salmon in different shapes, chrimps and clams. We sure eat lots of sausages here. It is propably cheapest meat product you can get from the stores. Well some parts of chicken is cheap too. But fish might be three to four times more expensive. At the summer time we like to grill sausages alot. Other time of the year i make at least once a week some food that includes sausages. This time every meat is now expensive. Every food prices got up from 25-100% after Russia went to Ukraine. Also gasolines and gas prices went up alot 10-20%. Electric went up 100-500% depending area.
For me a Must hear is the song 'Currywurst' by Herbert Grönemeier. It's a tribute to a Lifestyle and a city/region, the same area, where Phil and Deana live now😀
There are different types of blood sausage that are prepared/consumed differently. One type is served raw on bread (the firm one), another is cut into thick slices and fried until crispy (previously turned in flour) and one type is cooked (small and soft) and usually served as an extra meat side dish with stews, this version is also very popular in Spain (Asturias) .
Last week, I was in Seattle and got to try a donor Kebab at The Berliner Döner Kebab. It was very good. It's a little different than what I got in Berlin last year, but it's still very good. Excellent home-made bread.
The best sausages you get in the smallest towns, where a butcher feeds the whole town, because he lives with them😉. So stop by at the little towns "Weihnachtsmarkt".
I've been searching like crazy for a place to eat roasted Blutwurst in Berlin, any suggestions? We have a similar thing in Portugal and I absolutely love it. My grandparents used to make it with Piri-Piri powder.
Nice video, I just wanted to eat each... In my region it is pretty common to eat the Mettwurst or rather Kohlwurst with green cale, maybe something you shourt try more often since it is a typical winter dish. For now, have a nice weekend and thanks again for the video
My favorite is weißwurst with sweet Munich mustard. I never tried Curry wurst but since I like curry and also love Wurst, I'll have to try it just once. So many sausages and so little time! 😅
I studied in Kassel, Germany when I was in college in the 90s. I've tried just about all of those, and picking a favorite is tough because they're all great. I'd have to say Thuringer Bratwurst is probably my favorite because it's associated with so many fond memories, but Nurnberger Rostbratwurst probably had the best flavor. I also really liked the Frankfurters, which are sooo much better than a hot dog, and Weisswurstt. I used to be able to find Weisswurst in grocery stores here in the US under the name Bockwurst, but I haven't seen them in years. Thuringer Bratwurst was readily available just about anywhere I went in Germany and made for a great quick meal when my friends and I were setting out on a day trip somewhere. I was also able to find it, on a very limited basis though, when I lived in and around Osaka, Japan, believe it or not. There's a German consulate in Umeda, Osaka and every year they put on a Weinachtensmarkt during the Christmas season. Every year I would buy a bundle of them from one of the vendors and freeze them when I got them home.
the Meetwurst in my Region is called Ahle Worscht. IT mein old saugsage. IT is a EU Brandmark live Serono Schinken. Try it only pure with a slice of break.
Thank you! I have always heard the Thüringen Rost Bratwurst was excellent but have never had one. What is the correct pronunciation? I knew a lady from Bremen who pronounced the name as tour-eng-a to my USA ears. 👍🇩🇪🇺🇸
Bratwurst and currywurst and Frankfurter. I live in the Netherlands so its easy for me to get some of these sausages, but those 3 are my favorites. The currywurst especially on a slice of white bread with enough sauce. Bratwurst and Frankfurter I like them most on a (little) baguette or as we call them piccolo or pistolet or even a kaiser bol (bread hard crispy outside and soft inside 😉)
So many, I love our stansard bbq sausage, kinda looks like the bratwurst, amd our fresh sausage, looked like the mini ones you had, I also like Spanish Fuet and sausage with truffle mnomnomnom
My favourite german sausage is Lungenwurst (or Lungwurst, Kohlwurst). It contains pork meat, lungs and fat. In my region it is mostly eaten with Grünkohl (kale) or in Eintopf (stew).
I'll have to say the bratwurst is my favorite. Some may say it is the German version of Polish kielbasa (I prefer smoked kielbasa with horseradish mustard). I've had the weisswurst before. It reminds me of fresh kielbasa as it is white too. A good knackwurst is good too.
Kielbasa only means sausage..🤓. Polnische Würstchen aren't any near to German frische grobe Bratwurst. They are more like a Bauernbratwurst, because they are smoked Although I like the Schlesische, the Krakauer and the Kabanos👍🤘❤️
@@stevenbr4612 I don't mean Schlesische Weisswurst, but Schlesische Würstchen, more like Frankfurter. We all know that Schlesien sometimes was German and sometimes Polish (1922-1939, since 1945) with small parts in Czech...But in the end it's all just sausage...🤣🤣🤣
@@martinkasper197 More and more people do not know, that why it is important to make clear to remind always. By the way after World War I already parts of Slesia/Schlesien( were given to Poland. The history before involving Austria too much for now to go on and on. Schlesier were very poor and "Weber". Prussia took dominant control. Beside Weisswurst, there is Schlesische Bratwurst, too, as well. The same, too, but different variants.
@@stevenbr4612 I was at SÜFFA 2023 in Stuttgart, a fair for butchers and special hardware. There I tried a lot of sausages from Austria and Poland. And they were great and a big variety! ❤️ I got a free ticket, because the enterprise I work produces machines for the food industry.
Something is off with the timestamps. I guess the timestamp for sausage 3 is off and it messes up the rest of them. I love a good bratwurst 😁 They often sell them here in the Netherlands during fairs. The Nürnberger and Thüringer look amazing too tho 😍
Also ich kenn Strammer Max nur mit rohem Schinken. Mein allzeit Favorit wenn es um Wurst geht: Paprika- bzw Feuerwurst. Ne schöne scharfe Bratwurst von irgend ner Bude ist und bleibt das beste, dicht gefolgt von der Currywurst.
Growing up in germany I also ate everything with Curryketchup haha! My favorite is Nürnberger & Bratwurst with lots Curryketchup ofc!;) Or a good Currywurst! (Sadly LOTS of people mess the sauce up:/)
Phil, people should try different kind of sausages to find their own favourite. You mentioned the most well known above. Let me add beside the Rostbratwurst also the one called as GROBE Rostbratwurst. Whats about Teewurst on your bread ? Blut-, Rot- or Zungenwurst only with hot mostard and never fried in a pan for me.
Since bauernwurst, krainerwurst and knockwurst are very common (especially in foreign-based German restaurants), you really should have discussed them. Many people will never encounter some of your choices, even if they go to Germany.
there's no one who eats the white sausage with the skin xD. maybe tourists.. with authentic white sausage, the skin is too thick and tough, impossible to chew!
Ever since I discovered this channel, I've been binge-watching past videos. I nearly immediately joined the Patreon. One of the best German-experience channels on RUclips with interesting content and engaging, relatable hosts.
@@arnodobler1096 If the Bockwurst is boring depends on the quality of your mustard, what kind of fresh bread (I prefer potato-onion-bread) you eat with the Bockwurst and if you choose the right beer (I would drink a hearty Astra). If you choose correctly, every Bockwurst is a feast.
The blood sausage or here in the UK black pudding is usually fried in a pan to get some colour on the fat. I would never eat it like you did even though it's probably boiled first to cook it. It tastes far better fried in a frying pan and it takes away that irony taste.
I never like mustard on anything. Hamburgers with ketchup and even hotdogs with ketchup. Recently I purchased 20 packages of a Bratwurst from Germany as its nitrate free and no added sugar. Been eating so much sausage lately that all of a sudden my mind went to mustard. I even left my apartment at 4am to buy some mustard to eat the sausages with. Love sausages from brats to sweet and hot Italian. They are for me a cheat when eating a carnivore lifestyle and a treat I can enjoy multiple times a day!
@@arnodobler1096 I love that type of sausage. However, where I am bo on really eats it so it's difficult to find. That and headcheese. People think it's actually cheese, and freak out when they find out what it's made of.
Not sure where he got the idear of what a Strammer Max is supposed to be, but i ate that dish all over germany and it allways was buttered bread, smoked or cooked ham slices and fried egg and garnish. It was never with Salami as seen here.
What I always miss in the videos about German sausage specialties are the "Geschwollene" (swollen, puffy ones) or "Wollwürste" (wool sausages). These are a Bavarian variety and are most comparable to Weißwurst (white sausage). However, they have no skin and usually no parsley inside. They are usually served with mashed potatoes and gravy. Medium-hot mustard doesn't go well with them at all, although I sometimes eat them with sweet mustard or ketchup. However, this is not for "purists" or "nostalgics". If you haven´t tried them, do so when you are in Bavaria next time.
When it comes to Weisswurst, there is no debate as to whether it is with or without the skin. The only correct answer is: Eat the Weisswurst always without the skin! But it's very funny to see tourists chewing on the skin for minutes ...
In America you have to go where the Germans and Polish are. One thing not mentioned are the heavily smoke cured kinds common to these places. Not dinner fare though.
There used to be a difference (don't know if it is still a thing haven't been in Berlin in ages) Currywurst in Berlin and the rest of the Germany. The Currywurst in Berlin used to be without skin.
That's the east German Berlin version. The west German Berlin version was always with skin, however there is another difference between Berlin/ east Germany and the west German curry Wurst. As here in the west it is a curry sauce and not just ketchup mixed with Currypulver that gets added to a Currywurst. Also there has been a long brewing feud between Berlin and the Ruhrpott about who invented it.
relatively close to where i live, there is a butchers store that had some really good hot, spicey sausages. Unfortunately the butcher that worked there quit and took the recipe with him...
if you've never had a freshly grilled Coburger Rostbratwurst from the wagon @ Albertsplatz, U haven't had die BESTE Wurst in Deutschland! 👍😋✌️😋🤙 then go around the corner for THE BEST Schaschlik from Cafe Ararat! 😋 ...& see if U can find a St. Scheidmantel Bier. 🍺👍
I love Blood sausage but you can't get it here in the States. I grew up in Germany and we butchered our own pigs and I loved stirring the blood for making Blutwurst. All the other girls were too grossed out to do it lol.
What is your favorite type of sausage? and where is the best place to eat it? If you enjoyed this video, you may like: American GF tries Blood Sausage in Germany for the First Time! (ruclips.net/video/BR9maPAR1x4/видео.htmlsi=xSspkoTL2AUeaAwX ) or German Christmas Market Food Tour in Cologne, Germany! (ruclips.net/video/-Tluae6x0mc/видео.htmlsi=knp2oQSwhoDpTNOo )
There are NOT many type of sausages in Deutschland, pretty much that you have listed now, and that is closely all.
Because Deutschland is very bureaucratic regulated and has lack of freedom and innovation therefore. It is forbidden.
Let alone the difference between Frankfurter und Wiener Würstchen was in 19th century a "Big" revolution. Just becausee one was forbidden to put some more ingredients into it in one town, and therefore had to goand move to another district and region, where it was allowed anmd not restricted by civil servant Amtmänner.
In Great Britain, Italy, Poland and USA are much greater variety of sausages and ingredients. Innovative and creative.
Germany/Deutschland been a very oppressive country to its subject. Always been since centuries of occupying church, Laws§ and Police.
rindswurst, frankfurt, graef voelsing, damit die juden was zum futtern hatten.und leberkäse wenn das noch wurst ist (am besten selbstgemacht aus m ofen)
For me it is the "Krakauer" grilled on charcoal on the Christmas market ... or any other market ... or festival ... 😁
Bratwurst on a brotchen with mustard, a side of fries with mayo!
Hey men. Metworst is original not from Germany but the netherlands. In the province of Drenthe and Twente.
I know there are a lot of things somewhat different in Düsseldorf, but in Cologne and the rest of germany "Strammer Max" usually is not made with smoked Metttwurst, but rather always with Hinterschinken (ham).
Strammer Max ist auch in Düsseldorf mit Kochschinken, keine Ahnung wo er das her hat ^^
My very first German sausage was a Bratwurst in Sheboygan Wisconsin's Octoberfest. I think I ate 8 of them, crawled into the back of the car and slept the rest of the day. As far as my favorite sausage, I'm an equal opportunity kind of person. I've rarely met a sausage I didn't like.
As a sausage maker I can't pick a favorite. Germany has so many and in my opinion they are all excellent! Merry Christmas to you from South Carolina!❤
Right!
Phil and Deana: I really miss the food in Germany after being stationed there from 1988-1992 and haven't been able to make it back yet. I can say in the four years of being stationed at Bitburg, I never had a bad meal while in Germany, never! Great videos, keep them coming while my mouth is watering for some awesome food.
I grew up with a second generation German grandmother in a very German neighborhood in Queens NY and ate so many sausages from our local German butcher, dishes from all the restaurants and treats from the delis. I miss it so much.
When i'm in Germany i always get Currywurst! It is by far my favorite! But Germany makes amazing sausages!
4:38 The famous Hela Curry Gewürz. Here in the Netherlands it is distrubuted from Venlo, near the German border. Not on everything, but there are certainly Dutch who put it on a frikandel, for example. Arguably also a sausage. To be fair, we also have some unique sausages in the Netherlands. For a relative one we have Twentse boerenmetworst (related to metwürst). We also have grillworst - either with or without cheese. The classic Gelderse rookworst is a staple in hotchpotch. And there's Achterhoekse droge worst for example. Note that three of those are near the German border, but still...
When in Germany, I always have to try a few different sausages. Bratwurst is my favorite by far. There is a few different choices of condiments, but I always ask for the seller to prepare it to he's/her's personal taste. You can never go wrong with that. In Norway I have all of my sausages with ketchup and mustard. Thank you for getting me want to visit Germany again, and again, and again. Another German favorite is schweinshaxe.
I recently discovered my favorite at Viktualienmarkt in Munich has closed after many decades. Schlemmermeyer, I believe had locations all around Germany. I’m not sure about the details of the closing but I have so many memories ordering bratwurst or my favorite Rauchzipferl 🌭 So many amazing sausages around Germany, it’s difficult to pick just one!
Ich kenn "Strammer Max" mit Schinkenscheiben. Das mit Mettwurst war mir neu 🙂
Kannte ich auch nicht, muss sehr regional sein.
Alles was schmeckt ist erlaubt! Ich mache auf den Schinken auch noch ein eine Scheibe Käse, geht alles. Dazu kann natürlich schön eingelegte Gurken, eingelegte Rote Beete, oder was auch immer.
This brings back so many memories of stopping by an Imbiss (small wurst stand) when out on the town. Being stationed in Germany, the food was great everywhere we went, without exception!!
Those wurst stands are etched in my memory with love! Stationed in W. Germany in 1980.
Ey,in Belgium we have Black pens or Bloedworst and it's the same but without the pieces in it(warm With baked apples,red cabbage and mashed potatoes it is delicious
That sounds amazing!
You can also get the blood sausage that is more dry and more like a 'dried' sausage... so good
The Hela Curry is made in the Netherlands (Venlo)
I love how they show things and the experience with sausage and not only talk about it!
Blutwurst is a favourite, but I do fry the slices before I eat them. I do eat it with fried appleslices, so I'd love to try the Hummel und Erde.
Himmel un Ääd. Flönz (Cologne Style blood sausage that gets only produced in Cologne) pan fried on a bed of mashed potatoes and applesauce/ fried apples topped with crunchy fried onions. Sometimes there is also pan fried liver sausage added to it. A very simple but incredibly delicious traditional dish here
Sooo many sausages to choose from! 😋
fact from Switzerland:
here we have a canton called Sankt Gallen (saint gall) in which we have a festival called Olma, which stands for "Ostschweizer Landwirtschaftsmesse" which is the origin of the "St. Galler Olma Bratwurst". The "Olma Bratwurst" is a special kind of St. Galler Bratwurst, which is standardized in it's weight (160g) and it's ingredients.
People from St. Gallen are so proud of the sausage that the insist it not to be eaten with mustard, mayo, ketchup or anything else: just the sausage together with a bred called "bürli".
I really love the two of you. I love the cheeky little words and that you are both so REAL
I agree with Phil. I love it spread on any kind of good rye bread and topped with raw onions!
You two make me sooooo hungry with these videos 😋
Germany and Finland are propably the two European countries where people loves different kinds of sausages. We have most of the sausages made from pork, but there are so many flavors (like my favourite is a habanero sausage with lot of flavor) of those. Some made from cow, but those aren´t usually so good.
Blood sausage is here called black sausage as it is black. I don´t know how you spell it in Germany, but we also have this meetvursti that has many different neats in the same sausage and we usually eat it in thin slices top of the bread as well. Originally here it had some horse meet in, but these days it is rare and propably named as Venäläinen (aka Russian) meetvursti. Then there might be also reideer meet in it as well. Depends what company has made it.
Those white sausages i have seen here in Lidl. I just cant think that any meet that is white can or coud be good so i haven´t got courage to taste that. Bratwurst is awailable here too and sometimes it is import from Germany, but our own factories make here too.
we categorice sausages and weiners differently even that those are basicly same thing but in different form. Weiners are always thicker form and we use those for different dishes and foods. Or then we just eat those without anything else (ok, maybe with ketchup or mustard). The holy trinity here is grilled sausage, mustard and cold beer and that is something what we eat alot at summer season.
I grew up in Poland and let me tell you, we enjoy sausage just as much as any German, although I don’t think we have a separate name for every single kind of sausage. I don’t know about Finland though, I thought Finns eat a lot of fish and other seafood.
@@martindworak Well it depend for personal taste. I could almost live with seafood, but it is very expensive these days. I sure love salmon in different shapes, chrimps and clams.
We sure eat lots of sausages here. It is propably cheapest meat product you can get from the stores. Well some parts of chicken is cheap too. But fish might be three to four times more expensive.
At the summer time we like to grill sausages alot. Other time of the year i make at least once a week some food that includes sausages.
This time every meat is now expensive. Every food prices got up from 25-100% after Russia went to Ukraine. Also gasolines and gas prices went up alot 10-20%. Electric went up 100-500% depending area.
Last Christmas while in Mannheim, I had a rindwurst. First time eating it and I loved it.
For me a Must hear is the song 'Currywurst' by Herbert Grönemeier. It's a tribute to a Lifestyle and a city/region, the same area, where Phil and Deana live now😀
I just wanna say that I'd absolutely watch a 45 minute deep dive video about different German sausages.
This video made me so hungry for sausage! I love sausages, the crispier on the outside the better.
There are different types of blood sausage that are prepared/consumed differently. One type is served raw on bread (the firm one), another is cut into thick slices and fried until crispy (previously turned in flour) and one type is cooked (small and soft) and usually served as an extra meat side dish with stews, this version is also very popular in Spain (Asturias) .
Blond-sausage may be served cold, but never is it raw!
The weißwurst tasting and 2:45 had me like :O :D
Lyoner/Fleischwurst und Saumagen etc wären evtl auch spannend 🙂
Last week, I was in Seattle and got to try a donor Kebab at The Berliner Döner Kebab. It was very good. It's a little different than what I got in Berlin last year, but it's still very good. Excellent home-made bread.
The best sausages you get in the smallest towns, where a butcher feeds the whole town, because he lives with them😉. So stop by at the little towns "Weihnachtsmarkt".
I've been searching like crazy for a place to eat roasted Blutwurst in Berlin, any suggestions?
We have a similar thing in Portugal and I absolutely love it. My grandparents used to make it with Piri-Piri powder.
Nice video, I just wanted to eat each... In my region it is pretty common to eat the Mettwurst or rather Kohlwurst with green cale, maybe something you shourt try more often since it is a typical winter dish. For now, have a nice weekend and thanks again for the video
If I imagine a world without sausages… it’s my Wurst case scenario… 😉🤣 Gruß vom Niederrhein
Sausage with cheese is worse. That's a Wurst Käs scenario.
I would add Kohlwurst and Mettenden to the list Both are sausages which were often use in german Stew.
My favorite is weißwurst with sweet Munich mustard. I never tried Curry wurst but since I like curry and also love Wurst, I'll have to try it just once. So many sausages and so little time! 😅
I studied in Kassel, Germany when I was in college in the 90s. I've tried just about all of those, and picking a favorite is tough because they're all great. I'd have to say Thuringer Bratwurst is probably my favorite because it's associated with so many fond memories, but Nurnberger Rostbratwurst probably had the best flavor. I also really liked the Frankfurters, which are sooo much better than a hot dog, and Weisswurstt. I used to be able to find Weisswurst in grocery stores here in the US under the name Bockwurst, but I haven't seen them in years. Thuringer Bratwurst was readily available just about anywhere I went in Germany and made for a great quick meal when my friends and I were setting out on a day trip somewhere. I was also able to find it, on a very limited basis though, when I lived in and around Osaka, Japan, believe it or not. There's a German consulate in Umeda, Osaka and every year they put on a Weinachtensmarkt during the Christmas season. Every year I would buy a bundle of them from one of the vendors and freeze them when I got them home.
the Meetwurst in my Region is called Ahle Worscht.
IT mein old saugsage.
IT is a EU Brandmark live Serono Schinken.
Try it only pure with a slice of break.
Thank you! I have always heard the Thüringen Rost Bratwurst was excellent but have never had one. What is the correct pronunciation? I knew a lady from Bremen who pronounced the name as tour-eng-a to my USA ears. 👍🇩🇪🇺🇸
Bratwurst and currywurst and Frankfurter.
I live in the Netherlands so its easy for me to get some of these sausages, but those 3 are my favorites.
The currywurst especially on a slice of white bread with enough sauce.
Bratwurst and Frankfurter I like them most on a (little) baguette or as we call them piccolo or pistolet or even a kaiser bol (bread hard crispy outside and soft inside 😉)
So many, I love our stansard bbq sausage, kinda looks like the bratwurst, amd our fresh sausage, looked like the mini ones you had, I also like Spanish Fuet and sausage with truffle mnomnomnom
My favourite german sausage is Lungenwurst (or Lungwurst, Kohlwurst). It contains pork meat, lungs and fat. In my region it is mostly eaten with Grünkohl (kale) or in Eintopf (stew).
I'll have to say the bratwurst is my favorite. Some may say it is the German version of Polish kielbasa (I prefer smoked kielbasa with horseradish mustard). I've had the weisswurst before. It reminds me of fresh kielbasa as it is white too. A good knackwurst is good too.
Kielbasa only means sausage..🤓. Polnische Würstchen aren't any near to German frische grobe Bratwurst. They are more like a Bauernbratwurst, because they are smoked Although I like the Schlesische, the Krakauer and the Kabanos👍🤘❤️
@@martinkasper197 The Schlesische is original German.
@@stevenbr4612 I don't mean Schlesische Weisswurst, but Schlesische Würstchen, more like Frankfurter. We all know that Schlesien sometimes was German and sometimes Polish (1922-1939, since 1945) with small parts in Czech...But in the end it's all just sausage...🤣🤣🤣
@@martinkasper197 More and more people do not know, that why it is important to make clear to remind always.
By the way after World War I already parts of Slesia/Schlesien( were given to Poland. The history before involving Austria too much for now to go on and on. Schlesier were very poor and "Weber". Prussia took dominant control. Beside Weisswurst, there is Schlesische Bratwurst, too, as well. The same, too, but different variants.
@@stevenbr4612 I was at SÜFFA 2023 in Stuttgart, a fair for butchers and special hardware. There I tried a lot of sausages from Austria and Poland. And they were great and a big variety! ❤️ I got a free ticket, because the enterprise I work produces machines for the food industry.
lived for 8 years in Rhineland-Palatinate, Bratwurst mit Brotchen or a Currywurst are my favs with Mettwurst coming in next.
Something is off with the timestamps. I guess the timestamp for sausage 3 is off and it messes up the rest of them. I love a good bratwurst 😁 They often sell them here in the Netherlands during fairs. The Nürnberger and Thüringer look amazing too tho 😍
Yep. The Nuernberg sausages are my favorite!
You should go to Freiburg and get a „Lange rote mit Zwiebeln“ at the Münster. Usually can get it from Monday-Saturday
Also ich kenn Strammer Max nur mit rohem Schinken. Mein allzeit Favorit wenn es um Wurst geht: Paprika- bzw Feuerwurst. Ne schöne scharfe Bratwurst von irgend ner Bude ist und bleibt das beste, dicht gefolgt von der Currywurst.
Original Strammer Max is with cooked ham, but i also likes it with Black Forest ham.
Ich kenn beide Versionen,gekochter oder roher Schinken.Beides gut.Angebratene Zwiebeln passen auch gut zu SM.
Growing up in germany I also ate everything with Curryketchup haha!
My favorite is Nürnberger & Bratwurst with lots Curryketchup ofc!;) Or a good Currywurst! (Sadly LOTS of people mess the sauce up:/)
I'm sure you talk about Hela Curry Ketchup.
Red squeezer bottle, yello fliptop?
@@robertb8673 Yes haha! The number 1
Phil, people should try different kind of sausages to find their own favourite. You mentioned the most well known above. Let me add beside the Rostbratwurst also the one called as GROBE Rostbratwurst. Whats about Teewurst on your bread ? Blut-, Rot- or Zungenwurst only with hot mostard and never fried in a pan for me.
My friend from Dusseldorf used to speak of the "weisswurstgrenze". The imaginary line separating the south from the north.
Since bauernwurst, krainerwurst and knockwurst are very common (especially in foreign-based German restaurants), you really should have discussed them. Many people will never encounter some of your choices, even if they go to Germany.
Cooking Vlog is an art and not everyone is gifted with it but everyone has the potential to learn it. I like it. Your style and big thumb 👍❤🎄🎁🎉☕🍵
there's no one who eats the white sausage with the skin xD. maybe tourists..
with authentic white sausage, the skin is too thick and tough, impossible to chew!
HELLA Curry Ketchup einfach TOP! genauso wie Löwensenf, Bauntzner Self, Heinz Ketchup. Liebe auch Französischen körnigen Senf.. vieeel besser als Bayerischer^^
Ever since I discovered this channel, I've been binge-watching past videos. I nearly immediately joined the Patreon. One of the best German-experience channels on RUclips with interesting content and engaging, relatable hosts.
Original Nürnberger are so good! I love them in a bread roll or with Bratkartoffeln.
I just noticed that when Phil is speaking English, he pronounces wurst with an English W 😮😂
Oh, i just realised. Whenever a foodtruck is having bratwurst here in belgium you can have it with soft baked onions. Is that also german?
Strammer Max ist mit Schinken!
Have you ever tried horse sausage (Pferdewurst)? Tastes pretty good, a bit like a fine sort of Bockwurst.
I loooooveeeeeeeed it ... even when I didn't know that it was a horse sausage before ... unfortunately the owner retired many many decades ago!!! 😢😢
Besonders gut 'gegrillt'....und mit Knobi drin
Bockwurst is soooo boring compared to that
@@arnodobler1096 If the Bockwurst is boring depends on the quality of your mustard, what kind of fresh bread (I prefer potato-onion-bread) you eat with the Bockwurst and if you choose the right beer (I would drink a hearty Astra). If you choose correctly, every Bockwurst is a feast.
@@janpracht6662 viele wenns
The blood sausage or here in the UK black pudding is usually fried in a pan to get some colour on the fat. I would never eat it like you did even though it's probably boiled first to cook it. It tastes far better fried in a frying pan and it takes away that irony taste.
Can you make a Part 2? 😊
Krakauer! Anyday. But would be pleased to try them all, even the Blutwurst
I grew up in Northeast Wisconsin and am of German heratage. I miss the the various types of sauage I could get in the Green Bay area.
Neurenberger sausages on a bed of saurkraut, mustard and a bread roll. Soooo Yummy 😋
I never like mustard on anything. Hamburgers with ketchup and even hotdogs with ketchup. Recently I purchased 20 packages of a Bratwurst from Germany as its nitrate free and no added sugar. Been eating so much sausage lately that all of a sudden my mind went to mustard. I even left my apartment at 4am to buy some mustard to eat the sausages with. Love sausages from brats to sweet and hot Italian. They are for me a cheat when eating a carnivore lifestyle and a treat I can enjoy multiple times a day!
Dusseldorf at the beginning?
My favorite meal knockworst and soar kraut with potatoes
Garlic sausage and soar kraut
How often do you eat landjaegers in Germany? They were my favorite snack during Christmas
It exists all year round in southern Germany Baden-Württemberg
@@arnodobler1096 I love that type of sausage. However, where I am bo on really eats it so it's difficult to find. That and headcheese. People think it's actually cheese, and freak out when they find out what it's made of.
@@shakes7878headcheese?
@@arnodobler1096 suelze
@@arnodobler1096 yeah, it's basically the meat from a pigs head, boiled, put into a mold then sliced. It tastes so much better than it sounds.
We have mettwurst in Cincinnati. But its similar to bratwurst as opposed to the two types in Germany. Tastes the same though.
And even the Lidl in Athens, Greece had the curry wurst. But also he Dutch kibbeling.
Not sure where he got the idear of what a Strammer Max is supposed to be, but i ate that dish all over germany and it allways was buttered bread, smoked or cooked ham slices and fried egg and garnish. It was never with Salami as seen here.
Happy Holidays and Many More 😋🍽😋🍽
Kannst du mal eine spezielle Bundesland tour machen? angefangen mit Hessen und dem Odenwaldkreis?
What I always miss in the videos about German sausage specialties are the "Geschwollene" (swollen, puffy ones) or "Wollwürste" (wool sausages).
These are a Bavarian variety and are most comparable to Weißwurst (white sausage).
However, they have no skin and usually no parsley inside.
They are usually served with mashed potatoes and gravy.
Medium-hot mustard doesn't go well with them at all, although I sometimes eat them with sweet mustard or ketchup. However, this is not for "purists" or "nostalgics".
If you haven´t tried them, do so when you are in Bavaria next time.
In Ba-Wü they are also called Oberländer...🤓 You'll also get them in some supermarkets which sell sausages from regional butchers...
Currywurst is my favorite for sure!
My favorite is Nuremberger bratwurst Fleischkäse and Weißwurst
When it comes to Weisswurst, there is no debate as to whether it is with or without the skin. The only correct answer is: Eat the Weisswurst always without the skin!
But it's very funny to see tourists chewing on the skin for minutes ...
I would love to see you guys trying out "Grützwurst" or the dish "Tote Oma"(dead Grandma)....😁
Strammer Max is mit Schinken , nicht mit Mettwurst. Die Mettwurst Spiegelei Variante kenne ich als "Strammer Moritz"
Weisswurst, blutwurst and curry wurst! Pirmasens, W. Germany...1980-82. I miss the food, people and culture❤
In America you have to go where the Germans and Polish are. One thing not mentioned are the heavily smoke cured kinds common to these places. Not dinner fare though.
So? Some of them Sausages are just a Snack, Breakfast or for Lunch?
Don't forget the Frankfurter Rindswurst and Regensburger...🤓
There used to be a difference (don't know if it is still a thing haven't been in Berlin in ages) Currywurst in Berlin and the rest of the Germany. The Currywurst in Berlin used to be without skin.
That's the east German Berlin version. The west German Berlin version was always with skin, however there is another difference between Berlin/ east Germany and the west German curry Wurst. As here in the west it is a curry sauce and not just ketchup mixed with Currypulver that gets added to a Currywurst. Also there has been a long brewing feud between Berlin and the Ruhrpott about who invented it.
@@hmvollbanane1259 yeah, as someone from west Germany i think the sauce for a currywurst has a similar status as barbecue sauce in the USA.
relatively close to where i live, there is a butchers store that had some really good hot, spicey sausages. Unfortunately the butcher that worked there quit and took the recipe with him...
Phil has been with Deana for so long he forgot how to say Wurst 😂
Lange Rote with onions from the market in Freiburg
My favourite sausage is Currywurst-rot-weiß with a spicy sauce and chips/frites/Pommes/Fritten
Pommes Schranke (rot-weiss)..🤓
if you've never had a freshly grilled Coburger Rostbratwurst from the wagon @ Albertsplatz, U haven't had die BESTE Wurst in Deutschland! 👍😋✌️😋🤙 then go around the corner for THE BEST Schaschlik from Cafe Ararat! 😋 ...& see if U can find a St. Scheidmantel Bier. 🍺👍
ich bin gelernter Metzger viele gut erklärt aber ab ihr und da kleine Verbesserungen meine Guten ^^
a traditional dish with blutwurst or grützwurst ist actually called "tote oma" which translates to "dead granny"
Blutwurst! Aber die frische, streichfähige Blutwurst.
Und dann als "Himmel un Ääd" 😀
Und Mettwurst, auch streichfähig.
Auf Brot mit Tabasco!
Where is Bregenwurst with Grünkohl at?
I love Blood sausage but you can't get it here in the States. I grew up in Germany and we butchered our own pigs and I loved stirring the blood for making Blutwurst. All the other girls were too grossed out to do it lol.
@05:01 Nürnberger mit Püree und Sauerkraut .. ballert alles weg :D
As a German i really either love brats or polish keilbasa. I also perfer without the skin.
I like Krakauer 😊
Seems there is a new food argument brewing on what is a "Strammer Max" :) I know this as diced bacon with an egg on top :)