Bavarian Smoked Sausage: A Tasty German Delicacy Explained

Bavarian smoked sausage is a variety of sausage that is native to the German region of Franconia, which is largely contained within northern Bavaria. The region is known for its obsession with sausages, with dozens of varieties available, including the famous Bavarian smoked sausage. This sausage is typically made with a mix of pork and beef, slow-smoked over natural hardwood, and seasoned with spices such as mustard seed, paprika, and pepper. It is a timeless favourite in Europe, especially in the old world, and is often enjoyed at Oktoberfest celebrations.

Ingredients and flavourings

Bavarian smoked sausage is made with a variety of ingredients and flavourings, depending on the type of sausage and the region of Bavaria it comes from.

In Franconia, a region largely contained within northern Bavaria, there are dozens of sausage varieties, often eaten only in particular areas and cooked using exacting methods. For example, in Nuremberg, you can order grilled, smoked, or 'sour' sausages—the latter being stewed in white wine, vinegar, and onions. The key ingredient in the local speciality, Nürnberger bratwurst, is marjoram, which gives the meat its signature flavour.

In Coburg, the eponymous Coburger bratwurst is made with roughly 80% pork and bacon, 15% beef, and the remainder fresh egg, a touch of lemon, and seasonings such as salt, pepper, and nutmeg. The sausages are grilled over pinecones, giving them a sweet, smoky flavour.

In the city of Würzburg, the meterbratwurst is a peppery sausage with a hint of marjoram and a pleasingly coarse texture.

In Hof, the tradition of the wärschtlamo (the 'sausage man') dates back to 1871, when sausages were first sold on the street. Here, you can find chilli-spiced sausages, cheese-stuffed sausages, skinny wieners, and Hungarian debreceners.

Bavarian smoked sausages can be made with a variety of meats, including pork, beef, and veal. They are often seasoned with spices such as black pepper, coriander, and ginger, and can be stuffed with ingredients like cream cheese, bacon, jalapeños, and onion.

Other ingredients and flavourings found in Bavarian smoked sausages include:

• Mustard
• Glucose
• Sodium phosphate
• Garlic
• Dextrose
• Sodium erythorbate
• Sodium nitrite
• Smoke
• Sea salt
• Mustard seed
• Cultured cane sugar
• Dried vinegar
• Natural flavours
• Paprika
• Lemon juice powder
• Cultured celery powder
• Cherry powder
• Sodium lactate
• Sodium diacetate

Preparation and cooking methods

Bavarian smoked sausage is made from a mixture of pork and beef, which is then slow-smoked over natural hardwood to create a unique flavour. The process of making these sausages is an art form passed down through generations, with craftsmen dedicating their lives to perfecting the craft.

The first step in making Bavarian smoked sausage is to mix the pork and beef together with various spices and flavourings. This mixture is then stuffed into casings, usually made from pork, and separated into individual sausages. The sausages are then slow-smoked over natural hardwood, such as beech or pine, to give them their distinctive flavour.

When it comes to cooking, Bavarian smoked sausages can be grilled, fried, or steamed. In Nuremberg, it is traditional to order a dozen sausages, which can be grilled, smoked, or 'sour'—stewed in white wine, vinegar, and onions. Another traditional method of cooking Bavarian sausages is over an open beech-wood fire, which imparts a unique flavour to the meat.

Bavarian smoked sausages can also be heated in water, just shy of boiling, for about ten minutes. This method of preparation turns the sausages greyish-white due to the absence of colour-preserving nitrite. The sausages are then brought to the table in a bowl of hot water to prevent them from cooling down too quickly and are eaten without their skins. One popular way of consuming the sausages is by cutting them lengthwise and then "rolling out" the meat from the skin with a fork. They can also be opened at one end and eaten like a banana, peeling the skin back and dipping the sausage into mustard.

Bavarian smoked sausages are often served with a sweet Bavarian mustard, pretzels, and Weißbier. They can be enjoyed as a snack between breakfast and lunch or as part of a hearty dinner or barbecue.

Serving suggestions

Bavarian smoked sausage, also known as Bierwurst, is a type of German sausage that originated in Bavaria. It is made from pork and has a garlicky flavour and a dark red colour. It is typically seasoned with paprika, black peppercorns, and mustard seeds, and can be enjoyed in a variety of ways. Here are some serving suggestions for Bavarian smoked sausage:

Sandwiches and Rolls

Bavarian smoked sausage can be served as a sandwich or roll, either on its own or with other toppings and condiments. This type of preparation is common for Bierwurst, which is often sold as sandwich meat. The sausage can be grilled or fried before being added to the sandwich for extra flavour and texture.

Snacks and Appetisers

The sausage can also be enjoyed as a snack or appetiser. It can be sliced and served with a variety of dips or sauces, such as mustard or hot sauce. For a more substantial snack, it can be paired with crackers, cheese, or other charcuterie board items.

Breakfast

Bavarian smoked sausage can be a part of a hearty breakfast spread. It can be grilled, fried, or boiled and served with eggs, toast, or other breakfast sides. It can also be added to breakfast skillets or breakfast sandwiches for a savoury and filling start to the day.

Main Courses

When served as a main course, Bavarian smoked sausage can be paired with a variety of sides. Fried potatoes, potato salad, pasta salads, sauerkraut, and grilled vegetables are all excellent accompaniments. The sausage can be grilled, fried, boiled, or steamed, depending on your preference.

BBQs and Outdoor Gatherings

Bavarian smoked sausage is also a perfect choice for barbecues and outdoor gatherings. It can be grilled and served with a variety of toppings and condiments, allowing guests to customise their own plates. It can also be butterflied lengthwise and grilled, providing a unique presentation and allowing for more surface area to absorb the flavours of the grill.

History and origins

Bavarian smoked sausage, or bierwurst, is a type of German smoked sausage that originated in the region of Bavaria. Bierwurst is made from a mixture of pork, bacon, and various spices, including garlic, paprika, black peppercorns, and mustard seeds, which give it its distinctive flavour. The sausage is cured, mixed with other ingredients, and rolled into a sausage shape, after which it is further cured, smoked, and blanched.

The history of Bavarian smoked sausage can be traced back to the traditional sausage-making practices of the region. In 1956, Master Sausage Maker, Fred Voll, brought his sausage-making expertise from Schweinfurt, Bavaria, to the United States. With his knowledge and passion for sausage-making, Fred played a pivotal role in popularising Bavarian-style sausages in his new home country.

Bavaria, a region in southern Germany, is renowned for its culinary traditions, with sausage-making being a centuries-old craft passed down through generations. Franconia, a region largely within northern Bavaria, is particularly celebrated for its diverse and hyper-local sausage varieties. Each town and city in Franconia has its own unique sausage recipes, with flavours ranging from marjoram to cheese.

Nuremberg, a city in Franconia, is famous for its bratwurst, a grilled pork sausage seasoned with marjoram. The city is home to historic bratwurst kitchens, such as "Zum Gulden Stern," which has been in operation for 600 years. Another renowned Franconian city for sausage lovers is Coburg, where the Coburger bratwurst, dating back over 500 years, holds a sacred place in the local culture.

Bavarian smoked sausage, or bierwurst, is an integral part of Bavaria's rich culinary heritage. The region's dedication to the art of sausage-making has resulted in countless varieties, each with its own distinct character and flavour profile.

Varieties and types

Bavarian smoked sausage is a type of sausage that is popular in Germany, especially in the region of Franconia, which is largely contained within northern Bavaria. There are dozens of varieties of sausages in this region, with hyper-local specialities that are often eaten only in particular areas and cooked using exacting methods.

One well-known type of Bavarian sausage is the Weißwurst or Weisswurst, which literally translates to "white sausage". This sausage is made from minced veal and pork back fat, and is usually flavoured with parsley, lemon, mace, onions, ginger and cardamom. The mixture is then stuffed into pork casings and formed into individual sausages measuring about 10 to 12 centimetres in length and 3 to 4 centimetres in thickness. As they are not smoked or otherwise preserved, they are very perishable and are typically eaten as a snack between breakfast and lunch.

Another variety of Bavarian sausage is the Nürnberger bratwurst, a pork sausage that, according to its EU protected geographical indication, must be no longer than 9 centimetres, weigh no more than 25 grams, and be produced within Nuremberg's city limits following a traditional recipe stipulated by the city's butchers' guild in 1497. The key ingredient in this sausage is marjoram, which gives the meat its signature flavour.

In addition to these two types, there are many other varieties of Bavarian sausages, including the Munich Weisswurst, Nurnberger Bratwurst, Knackwurst, Leberkase, Sauerbraten, and Rostbratwurst. These sausages can be grilled, smoked, or prepared in a variety of other ways, and are often served with sides such as sauerkraut, potato salad, pretzels, and mustard.

Bavarian-style sausages have also been adapted in other parts of the world, such as the Seattle Style Smoked Sausage, which is made with lean cuts of high-quality whole-muscle pork and stuffed with cream cheese, bacon, jalapenos, and onion.

Frequently asked questions