The Top Ten Types of German Style Wurst Popular in the USA
German immigrants brought many gifts to America—beer gardens, Christmas traditions, kindergarten, and a love for hearty food that brings people together. But few culinary traditions have traveled across the Atlantic as successfully as German-style wurst.
From Oktoberfest celebrations in the Midwest to backyard barbecues across the country, German sausages have become a staple of American cuisine. Whether tucked inside a toasted bun at a baseball game or served alongside sauerkraut and mustard at a local German festival, these savory links carry centuries of tradition in every bite.
In Germany, the word “Wurst” simply means sausage, but the variety is astonishing. Germany boasts more than 1,200 regional sausage varieties, each reflecting local ingredients, climate, and cooking traditions. When German immigrants arrived in the United States throughout the 1800s and early 1900s, they brought many of these recipes with them. Over time, some became household names in America.
“Everything has an end—only the sausage has two.”
— German proverb
Today, these sausages remain beloved across the country, especially in regions with strong German heritage such as Wisconsin, Texas, Pennsylvania, Ohio, and Missouri.
Let’s take a flavorful tour through the ten German-style wurst varieties that Americans love the most.
1. Bratwurst – America’s Backyard Favorite
If there is one sausage that truly conquered America, it’s Bratwurst.
Originating in Germany as early as the 1300s, bratwurst is typically made from pork, though variations may include veal or beef. The seasoning often includes salt, pepper, nutmeg, marjoram, and sometimes garlic.
Brats are incredibly versatile:
- grilled at tailgate parties
- simmered in beer and onions
- served with sauerkraut
- placed inside a crusty roll with spicy mustard
Wisconsin proudly calls itself “Bratwurst Country,” where brat fries and summer festivals celebrate the beloved sausage.
2. Frankfurter – The Original Hot Dog
This sausage originated in Frankfurt, Germany, and is made primarily from pork. The traditional version is lightly smoked and served warm with bread and mustard.
German immigrants introduced the frankfurter to America in the 1800s. Vendors began selling them in buns for easy eating—thus creating one of the most iconic foods in American culture.
Baseball stadiums, street vendors, and backyard grills all owe a culinary debt to this classic German sausage.
3. Knockwurst – The Snappy Favorite
This shorter, plumper sausage is made with finely ground pork and garlic and is lightly smoked. When bitten, the natural casing gives a satisfying “knack”—which is where the name originates.
Knockwurst is often served with:
- sauerkraut
- potato salad
- dark rye bread
- strong mustard
It’s particularly popular in German-American communities across the Midwest.