The Best German Sausages You Can Import

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ten data blog29-01-2024

Germany, known for its rich culinary heritage, has dominated the European economic and industrial landscape. Renowned for its delicious foods such as sausages, sauerkraut, and bread, or beverages like the large mugs of beer found in beer gardens across the country, Germany is a gastronomic delight. Sausages, in particular, are a staple, with over 1,000 varieties that can be enjoyed on their own, with bread, stewed, curried, and offered in various shapes and forms depending on the region.


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Types of German Sausages

Germany boasts three main types of sausages: Kochwurst (cooked), Brühwurst (scalded), and Rohwurst (raw). Brühwurst is the most common, with around 800 types, including Fleischwurst, Bierwurst, and Zigeunerwurst. Sausages can be consumed in various ways—cold or hot, sliced or spread. However, for a first-time visitor, these distinctions are not a cause for concern. Instead, one can try simple Bockwurst, sausage in bread, currywurst from street vendors, or the classic Frankfurt sausage, all served with sauce and sauerkraut.


Most Common Types: The majority of German sausages contain pork, although some are made from beef, venison, or even vegetarian ingredients. It is a ubiquitous street food, found at sporting events, barbecues, festivals, Christmas markets, and even in upscale restaurants.


1. Bratwurst: A Sizzling Delight

When you think of German sausages, the flavorful Bratwurst might come to mind. Typically made from pork, its history in Germany dates back to 1313. It's perfect for kiosks (bars), pan-fried and cooked in beer with classic German potato and rotkohl (red cabbage). But it's also an authentic German fast food, sold by grill walkers. For just $1.5, your little sausage is served hot from the grill, nestled in a small bun, sprinkled with mustard and/or ketchup. Start by biting into the sausage from both ends, savoring the delicious middle part.


2. Currywurst: A Culinary Fusion

Germany introduced curry flavor to sausages at the International Berlin. Its origin story is disputed, but the most popular version is that this dish comes from Berlin housewife Herta Heuwer. To make the meager post-war diet more lively, she traded German wine for British curry powder and added Worcestershire tomato/tomato sauce. The familiar turned into something entirely new, and the currywurst was born. It can be skin-on or skinless, cut into bite-sized pieces, and topped with curry ketchup. Each stand has its own recipe—some more tomatoey, some sweeter, some more intense. It's usually sprinkled with curry powder and enjoyed with pommes (French fries) or in a roll, and it still costs around 3.5 euros. It is estimated that Germany sells 800 million currywursts annually.


3. Weisswurst: The White Sausage Breakfast

Few things prepare you for a day of drinking better than these plump white sausages. They are the breakfast of champions at the Munich Oktoberfest. Whether you're just in Munich or attending the festival, you're likely to start your day with this delicious sausage.


Weisswurst translates to "white sausage," though it's sometimes called weißwuascht in Bavarian dialect. Traditionally made from minced veal and pork back bacon, it's seasoned with parsley, lemon, mace, onions, ginger, and cardamom. It is then heated in water for 5-10 minutes and skinned before serving. Paired with Bayerischer süßer Senf (Bavarian sweet mustard) and laugenbrezel (pretzel), or adding Hefeweizen for a complete Weisswurst Frühstück (breakfast).


4. Blutwurst: A Bloodied Delicacy

The idea of a sausage made of congealed blood may not sound appetizing, but considering the importance of sausage to German cuisine, it's only a matter of time before you eat your way to this particular wurst. Known in different cultures as black pudding, boudin noir, botifarró, the German version is made by cooking pork blood with a filler (usually bread or oatmeal) until it's thick enough to congeal when cooled.



Importing German Sausages

As you embark on the delightful journey of importing German sausages, there are a few essential considerations to keep in mind. Quality and authenticity are paramount, ensuring that the sausages maintain the traditional flavors that make German cuisine so beloved. Check for reputable suppliers, explore the diverse range of sausages Germany offers, and understand the regulations and standards associated with importing meat products. With the right attention to detail, importing German sausages can be a savory venture into the heart of German culinary excellence.



Global Markets Exploration with Tendata

Germany's sausage imports extend beyond the mere transaction of culinary delights; they encapsulate a nuanced interplay of international trade dynamics. Leveraging Tendata, importers and exporters gain comprehensive insights into German sausage import locations, varied sausage types, and transactional profiles of key industry players. In the backdrop of an escalating global appetite for German sausages, Tendata serves as a strategic tool, unraveling novel prospects - be it from new suppliers or unprecedented orders.



International Sausage Import Trends

The sausage import terrain undergoes continual transformation, mirroring shifts in global preferences and emerging trends. German sausage makers and exporters find themselves at the forefront of adapting to changes in consumer tastes, innovations in packaging, and the growing emphasis on sustainability. Simultaneously, importers seek exporters capable of aligning with their primary markets, offering novel sausage varieties, and embracing innovative packaging solutions. Tendata stands as a reliable ally during these transformative times, enabling stakeholders to stay abreast of the evolving German sausage market and discover new avenues for import.




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