German cold cuts or deli meats in US delis may not be as popular as Jewish and Italian deli offerings, but they must be appreciated for their flavor and variety. Although German food is not known for its spiciness or depth of umami flavors, their deli meats are prepared to help you appreciate the authentic flavor of the meat.
The techniques used for making German wurst have been passed down through generations, along with a humble philosophy of sustainability.
If you are interested in the history of delicatessen, you will know that the word deli comes from the German word delicatessen, which translates to fine food. At a German deli, you can expect to find a large variety of traditional-style wurst that can be enjoyed in various ways.
It is important to understand that Germans don’t just think of wurst as sausages but also classify it as all types of sausages, including cured, salted, smoked, and preserved meat.
These sausages, salami, or sliced meats can be made from different animals and can even include animal products that have been preserved for the future. Some types of wurst can be multi-colored, mottled, marbled, or held together by gelatin.
We have listed some of the most popular types of German deli meats below to help you try the best ones.
Here Are Some of the Most Popular Types of German Deli Cold Cuts
German Ham
German ham is one of the most popular German deli meats. There are two main types of German ham: Rohschinken, dried and cured raw ham similar to prosciutto, and Kochschinken, boiled, cured, and pink cooked ham.
Both types of ham can make for delicious meal ingredients. You can enjoy boiled and cured ham or dried or cured ham as white asparagus wrap-around or mixed with noodles. If you want a simple meal, you can make an open sandwich using ham, mustard, fresh tomatoes, pickles, or sauerkraut.
There are various types of ham you can try, such as the Nussschinken (fillet ham), Knochenschinken (ham on the bone), Schinkenspeck (bacon), and Rollschinken (rolled ham). These hams vary in taste depending on how they have been spiced, smoked, dried, stored, or cut.
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Bratwurst
Bratwurst is the most popular type of German sausage that is made with beef, pork, or veal. The name of the sausage is German and literally translates to fry sausage.
Frying is the easiest way to cook this delicious sausage and it is widely available in various parts of Germany and over the world. The recipe for bratwurst differs from region to region, however, this sausage is prepared with only natural casing.
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Teewurst
Teewurst is a sausage made from very finely ground pork and bacon. Some types of teewurst also contain beef. The finely ground mixture can be flavored with onion or pepper to make other varieties.
Plain teewurst is seasoned adequately before being stuffed in casings and cold-smoked over beechwood. After smoking, the sausage is left to ferment, making the meat safe for consumption without cooking.
Teewurst has a spreadable texture and a mild and slightly sour taste. You can enjoy teewurst on top of crackers or an open sandwich as per your preference. Since this type of sausage is mainly reserved for tea time, hence the word “tee” is present in the name.
Liverwurst
Liverwurst is a liver sausage that is available in a variety of forms and flavors. Nevertheless, all types of liverwurst must contain at least 10% of liver.
The best types of liverwurst have 25% liver and are deemed quite rich. There are several other types of liverwurst, such as Palatinate liver sausage (Pfälzer Hausmacher Leberwurst), Plunze (a mixture of liver sausage and blood sausage), and Pomeranian goose liver sausage with walnut-sized chunks of goose liver.
Liver sausages are usually flavored with anchovies, shallots, herbs, and tomatoes. This used to be a luxury dish along with blood sausages that would only be enjoyed on special occasions in the past.
Wiener Würstchen
In the 17th century, a sausage maker from Frankfurt immigrated to Vienna and started a shop. He knew how to make a delicious frankfurter that didn’t please the Viennese palate but became popular in Frankfurt.
He added finely chopped sausage into a crunchy casing and called it the wiener. After a century, a German immigrant, Oscar Mayer, took this inventive creation to the United States, where the wiener gained more popularity.
Blutwurst
Blutwurst or blood sausage is a cooked sliceable sausage that is known by several names in Germany. It contains chunks of lean meat, bacon, tongue, lard, and offal from pork and beef in different proportions. It also has rind and fresh blood, which gives it a bright color. Marjoram, thyme, cloves, and cinnamon are added to the sausage to give it some flavor.
Some of the most popular types of blood sausage include “Beutelwurst”, “Thuringian Rotwurst”, and “Hausmacher Blutwurst.” The preparation method of every type of blood sausage differs slightly, and each is a specialty of a specific German region.
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Sülzwurst
Sülzwurst is a kind of German head cheese that contains pork rinds, pork head meat, and other offal parts of the pig. It is seasoned with a variety of spices which give the head cheese a delicious taste.
The animal parts are first cooked and chopped before they are added to a gelatin-like substance. It allows the meat to be set in a jelly structure so it can be enjoyed with onions, gherkins, and other spices.
Sülzwurst is usually served as a part of various cold cuts along with bread, pickled vegetables, and fried potatoes.
Nordhessische Ahle Wurscht
Nordhessische Ahle Wurscht is a unique German sausage made with slowly matured raw pork. It is seasoned mildly with salt, saltpeter, and freshly ground spices.
Since every manufacturer or sausage maker has their own secret blend of spices, no two Nordhessische Ahle Wurscht can be expected to taste the same. The meat, climate, spices, and stage of maturity all contribute to the final flavor of the sausage.
The Nordhessische Ahle Wurscht is an important part of the North Hessian gastronomic cuisine, and the locals like to enjoy it sliced and served on a piece of bread.
Flönz
Flönz is a special type of blood sausage from the Rhineland region that contains meat and small pieces of fat in it.
Flönz has been popular in Cologne for over a century and is one of the most affordable types of local sausages. It is a firmer type of blood sausage made from various parts of the pig, such as the head, rinds, and blood, mixed with spices and salt.
Spice extracts and flavorings are not added to this type of sausage, and the pieces of fat can be up to 5 to 10 mm. This delicacy tastes best served with buns and onion rings, and you can also add your favorite condiments to it.
German Deli Meats – Frequently Asked Questions (FAQs)
What meat is most popular in Germany?
Pork is the most popular type of meat in Germany. It is present in many German cold cuts and is also used in other German dishes.
What is on a German cold cut sandwich platter?
A German cold cut platter sandwich platter contains sliced German bread with different types of ham, salami, liverwurst, real broetchen, tomato, lettuce, onion, mustard, and mayonnaise.
What is German salami called?
If you want to try a German uncooked sausage or Rohwurst that is similar to salami, you must try Mettwurst. Mettwurst has been around for over 500 years and is made from finely ground pork and chopped beef. It is then cured and cold-smoked or air-dried like salami. It can then be enjoyed as per your preference with your choice of condiments and bread.
For answers to more frequently asked questions about deli meat, please click here.
First Time Trying an Assortment of GERMAN Deli Meat
We found a German Deli near home. We were so excited to see what kind of exotic foods they would have, and their meat selection did not disappoint. Here’s the first time we tried authentic German deli meat!
Summary
German cold cuts are usually made with beef, pork, veal, wild game, mutton, poultry, or turkey. They contain lard or natural fats, giving them a unique texture and flavor. Although German cold cuts seem to have little flavor, German deli meats are actually well-seasoned but only contain mild spices.
Depending on their ingredients and the type of deli meat, they may be cured, smoked, salted, air-dried, or cooked.
Some of the most popular types of spices that are added to German deli meat are clove, nutmeg, cardamom, mace, lemon zest, mustard seeds, coriander, garlic, parsley, ginger, vanilla, allspice, marjoram, thyme, rosemary, black pepper, white pepper, green pepper, and salt.
My name is Jay and I started this website to share my love of Deli Food. I am Jewish with Italian ancestry and grandparents who emigrated to the US from Poland, Russia and Turkey. This website is my celebration of the delicious flavors of international deli culture. Please feel free to send me your suggestions and feedback through the contact form.
