Germans are proud of their sausage, and with good reason; it’s delicious. For carnivores, no trip to Berlin is complete without a taste. But why stop at just one? If you’re a meat lover, go ahead and go wild — it’s not every day you’re in the world’s wurst capital.
Germany’s most internationally renowned wurst, bratwurst is a veal, pork, or beef sausage that’s traditionally pan-fried and served alongside mustard and bread. But variations run the gamut, from on-the-go snacks to fork-and-knife masterpieces, and thorough travelers will take the time — and the risk to their arteries — to eat their way through a few.
For meter-long bratwurst in a casual brewhaus setting, head to Mitte and grab a table at Berliner Marcus Bräu. For bratwurst Nürnberger style, short and thin and served by the half dozen, check out Augustiner am Gendarmenmarkt, which is outfitted like a classical Bavarian bier hall.
Put together in the late 1940s with German sausage and a couple of British Army-borrowed condiments, currywurst is grilled bratwurst sliced and topped with ketchup and curry powder. It doesn’t sound like anything special, but it is — and in Berlin it just might be the most beloved city for tasting the sausages. A true institution among Berliners, currywurst even has a museum in its honor.
Lots of street stalls around the city offer currywurst, but in East Berlin the original was Konnopke’s Imbiß, tucked under the U-Bahn on Schönhauser Allee in Prenzlauer Berg. In hipster Kreuzberg, Curry 36 rules.
Made of ground veal and pork, bockwurst looks a little like the American hot dog. But seasoned with salt, pepper, and paprika, then simmered and served with mustard, it tastes so much better. It also makes for the perfect biergarten fare. According to tradition, bockwurst is paired with bock beer, a strong German lager that includes brands like Eisbock and Doppelbock.