Würstel

Würstel is a German term for various types of sausage. While commonly translated as "sausage," it often refers to smaller, often precooked varieties. The most famous example is the Wiener Würstel, also known as a frankfurter or hot dog, which originated in Vienna, Austria, though its widespread popularity in Germany has made it a staple.

German Würstel encompasses a wide range of products. This includes bratwurst, a raw or semi-cooked sausage typically grilled or pan-fried, and Bockwurst, a flavorful, often smoked sausage that is usually boiled or steamed. Other popular types include Nürnberger Rostbratwurst, a small, finely seasoned sausage, and Weißwurst, a traditional Bavarian sausage made from minced veal and pork, typically eaten without its casing.

The preparation and consumption of Würstel vary greatly. They can be boiled, fried, grilled, or baked. They are often served as a standalone snack, a component of a larger meal, or as part of regional specialties. Accompaniments commonly include mustard, bread, sauerkraut, or potato salad. The term Würstel is deeply ingrained in German culinary culture, reflecting a long tradition of sausage making and consumption.