Wurst in Show Trivia Quiz

Answer: A combination of only pork and beef

Bratwurst is a large sausage that is made with chopped pork and beef. It can be flavoured with spices and garlic. Bratwurst is encased in pig intestines to form the sausage shape. It is usually grilled and eaten on a roll with sweet mustard.

Answer: False

Nürnberger Rostbratwurst are actually much smaller than traditional bratwurst sausages. These small bratwurst sausages are about the size of a human finger, and are served three at a time on a bun if they are eaten as a snack or a lunch, or six at a time for a heartier meal.

These sausages are usually found in the German district of Franconia. They are served grilled, on a bun, and with sauerkraut, potato salad, and a horseradish cream garnish.

Answer: Blood sausage

Blutwurst, or blood sausage, is made with a variety of ingredients, depending on the regions where it is made. It always contains congealed pig or cow blood, but other fillers might be grains like barley and oatmeal, meats such as bacon or ox tongue, or even bread. Blutwurst is cooked when it is prepared, so it can be sliced and eaten cold, but various regions in Germany also have specialized warm blutwurst recipes.

These might include a mixture of the sausages fried with potatoes, apples, or other meats.

Answer: Pig or cattle brain

Bregenwurst is common in parts of Lower Saxony and Saxony-Anhalt. It used to be made with pork, and pig or cattle brains, but the use of animal brains is now outlawed. Outbreaks of mad cow disease, or BSE, caused the EU to ban the use of animal brains in foods starting in 2001. Bregenwurst is still made, but without the brains. It is typically stewed and served with kale.

Answer: True

Landjäger Is made from beef, pork, lard, sugar, wine, and spices. It is pressed into a mold that creates a rectangular cross-section before it is smoked and dried to a jerky-like consistency. Landjäger sausages are usually 15-20 cm (6-8 in) long and are popular snack for hikers and campers because they keep well without refrigeration. They can be eaten as-is, or boiled for a meal.

Answer: Liverwurst

Leberwurst, or liverwurst, is popular in many countries of the world. This sausage is usually made with pig's or calves' liver, and is eaten throughout Europe, Russia, and North and South America. Regional varieties are created when different ingredients are added to the liver in the sausages. These include meats (such as veal), spices, onions, and mushrooms.

Answer: Bavaria

Leberkäse Is literally translated as "liver cheese", but there is no liver nor cheese in this sausage. It is also created in a very unique way. The ingredients, including finely ground corned beef, pork, onions, and marjoram, are placed in a loaf pan and baked until a crust forms. It is then cut into slices and served warm or cold.

Answer: During afternoon tea

Teewurst is made from two parts raw pork or beef, and one part raw bacon. After the meats are minced and seasoned, they are placed in porous casings and smoked over beechwood fires. The sausage is then fermented to help preserve it. The spreadable sausage is then used for sandwiches. When it was developed, it was named "teewurst" because it was generally served in sandwiches at teatime.

Answer: White

Weisswurst is a Bavarian sausage made with minced veal and pork back bacon, and typically flavoured with parsley, lemon, mace, onions, ginger and cardamom. Unlike many sausages, these are not preserved with any smoking or drying. Instead, they are prepared early in the morning and are usually eaten as a morning snack the same day.

These sausages are cooked in hot water, which turns them white due to the fact that there are no nitrates used in the process of making them; nitrates preserve the colour in other sausages.

Answer: Hirnwurst means "brain sausage" and there are no longer any brains in it

The German word for yellow is "gelb". Hirnwurst is a traditional name for gelbwurst, or "yellow sausage". Himwurst, or "brain sausage" was once made with animal brains, but those have not been allowed for human consumption since the early 2000s due to outbreaks of mad cow disease. Since then, gelbwurst has been made with pork, veal and mixed spices.

This sausage has a yellow rind on it and is vulnerable to spoilage since it does not contain any preservatives, so it is eaten soon after it is made. Gelbwurst is usually thinly sliced and eaten on sandwiches.