Why go
Try the contrast between a grilled Bratwurst, Munich’s pale Weißwurst and a plate of Sauerbraten. They show how seasoning, curing and patient cooking can matter more than the type of meat. Currywurst adds a more recent urban style associated with Berlin and other metropolitan areas.
The full story
Pork, beef and poultry appear widely in German cooking, but the techniques differ greatly. Sauerbraten is a slow-cooked roast whose meat is first marinated in a sour mixture, commonly based on vinegar. It turns a tougher cut into a dish with a distinctive tang. Sausage making has its own regional vocabulary. Bratwurst is a seasoned sausage usually cooked on a grill or in a pan. Weißwurst, associated with Munich, is pale and has a different texture and serving tradition. Blutwurst, or blood sausage, is another established type; cold cuts and spreads also appear on bread at breakfast or supper. Currywurst, sliced sausage with a curry-spiced sauce, is especially associated with urban snack food. If a menu simply says Wurst, look for the regional or preparation name before deciding what to order.