These differ substantially to the British “banger” in terms of size, length, flavour and texture. The two most common German sausages are the Bratwurst and the Bockwurst.
The former is usually grilled or pan fried, but can be cooked in broth or beer. However the most popular method is to grill and serve with Borschten (white bread roll) and to eat these with hot German mustard. It can be accompanied with sauerkraut or potato salad. The sausage can be made from veal or pork and is produced in lengths about twice the size of a British sausage. Depending on which region of Germany you are in, the spicing of the sausage, and the method of cooking will cause variations in the flavour of the sausage.
The Bockwurst
The Bockwurst is traditionally made from a mix of veal and pork with veal being the greater content; it is best cooked by simmering in hot water, and is eaten with fresh bread and hot German mustard. On occasions it may be made from lamb, turkey or chicken. In a break from tradition, the sausages can also be smoked to give a longer life and an individual flavour.
Whilst these are the two most traditional flavours there is of course the Frankfurter, or more particularly the Frankfurter Rindswurst. This sausage is made totally from beef and was originally produced to meet the needs of the Jewish community. It can be boiled, broiled or grilled and is best served without bread and as part of a main meal.
As in the UK, the variety of sausages has grown over the years, and now includes such sausages as the Currywurst and the Liverwurst. Depending which region you are in there is now a growing tendency to produce flavours according to the region. The forerunner of this practice is the Thuringian sausage, which like the Cumberland sausage in the UK, has PGI status. To qualify for this it must be produced in Thuringia and must be made of minced pork or beef and contain caraway, marjoram and garlic.