German sausages are having a genuine moment in the UK, and for good reason – they deliver a cleaner bite, better snap, and more consistent flavour than most people expect from “BBQ sausages.” This guide breaks down five must-try classics for 2025, what makes each one distinctive, and the easiest ways to serve them properly at home, at a BBQ, or on a pub-style menu.
Discover authentic German sausage favourites – from smoky Krakauer to creamy Käsekrainer – and why The Sausage Haüs is leading the German sausage revival in the UK.
Last updated: January 2026
A minimalist “top five” lineup: bratwurst, Käsekrainer, Krakauer, Frankfurter and currywurst with mustard.
Introduction
If you have ever eaten a Bratwurst at a Christmas market and thought “Why does this taste better than most sausages I grill at home?”, you are not imagining it. German sausage culture is built on precision – meat-to-fat balance, fine texture, traditional spice profiles, and (for many styles) gentle beechwood smoking that adds aroma without drowning out the pork.
In 2026, that authenticity is moving far beyond seasonal markets. You now see proper German sausages on UK BBQs, in pubs, and in everyday “quick dinner” setups – because they are reliable, easy to cook well, and versatile enough to work with everything from mustard and sauerkraut to loaded hotdog toppings.
In this article, we will walk through five iconic favourites – Bratwurst, Käsekrainer (Cheese Frankfurter), Krakauer, Frankfurter, and Currywurst – explaining what each one is, how it should taste, and the simplest, most authentic way to enjoy it.
Key Takeaways
- Germany produces an enormous variety of sausages, and the classics remain popular because they are built around craft, consistency, and regional tradition.
- Bratwurst is the all-rounder – mild, juicy, and flexible with sides, rolls, or as a main plate.
- Käsekrainer (Cheese Frankfurter) is the comfort option – smoky sausage with real melting cheese pieces for a rich, indulgent bite.
- Krakauer is the bold choice – deeper smoke, stronger seasoning, and a more “BBQ hero” flavour profile.
- Frankfurter is the original hot dog sausage – finely ground, gently smoked, best warmed carefully to preserve the snap.
- Currywurst is a serving style as much as a sausage – sliced Bratwurst or Frankfurter with curry ketchup and curry powder, Berlin street-food energy at home.
- Small technique details matter – medium heat, no aggressive flames, and “hot water not boiling” for Frankfurters will noticeably improve results.
Germany’s Love Affair with Sausages
If there’s one thing that defines German cuisine, it’s the sausage — or Wurst. Across 16 regions, Germany produces more than 1,500 different types of sausages, each with its own seasoning, shape, and story.
From the beer gardens of Munich to the food stalls of Berlin, sausages are more than a meal — they’re a symbol of community, craftsmanship, and comfort.
And while the British BBQ has long been dominated by pork bangers and beef burgers, 2026 is the year the German sausage takes centre stage.
Across pubs, catering menus, and supermarket freezers, people are rediscovering the depth of flavour and premium quality of authentic, beechwood-smoked German sausages.
At The Sausage Haüs, we bring that heritage to the UK — in partnership with Hardy Remagen, a family-owned German producer with more than 300 years of butchery tradition.
Here are five German sausages you absolutely need to try this year — and how to enjoy them like a true Berliner.
Bratwurst – The Classic All-Rounder
German sausages served pub-style: grilled bratwurst with sauerkraut, chips and classic sauces under warming lights.
If you know one German sausage, it’s the Bratwurst — and for good reason.
Mildly seasoned, juicy, and versatile, the Bratwurst is the heart of German grill culture.
What Makes It Special
Traditional Bratwurst is made from finely minced pork and a touch of veal or beef, seasoned with salt, white pepper, nutmeg, and marjoram. The result is a delicate, savoury flavour that works with almost any side.
At The Sausage Haüs, our Bratwurst is made to the same recipe used across Germany for generations — natural casing, fine texture, and gentle beechwood smoke that enhances the aroma without overpowering it.
How to Enjoy
- On the grill: Cook gently until golden brown, turning often.
- With sides: Pair with Bratkartoffeln (German fried potatoes) or Sauerkraut for an authentic touch.
- As a meal: Serve in a crusty roll with mustard or curry ketchup — simple perfection.
Where to Find It
Our Bratwurst is available for both wholesale catering and retail shoppers through Farmfoods stores across the UK.
Käsekrainer (Cheese Frankfurter) – Austria’s Creamy Favourite
German sausages on the pass: a grilled cheese frankfurter with melted cheese, roasted potatoes, red cabbage slaw, gherkins and classic sauces.
Meet the Käsekrainer, Austria’s iconic cheese sausage — known in the UK as the Cheese Frankfurter.
What Makes It Special
This juicy, lightly smoked sausage is studded with pieces of real Emmental cheese that melt during cooking, creating a creamy interior and a crisp outer snap.
In Vienna, it’s served as street food from late-night sausage stands; in the UK, it’s quickly becoming a BBQ favourite thanks to The Sausage Haüs.
How to Enjoy
- Grill it slowly to let the cheese melt inside without bursting the casing.
- Slice and serve with curry ketchup for a Käsekrainer-Currywurst twist.
- Pair with fries or a fresh bread roll and mustard for a hearty meal.
Tip
This is the ultimate comfort sausage — the perfect blend of smoky, savoury, and cheesy indulgence.
No wonder it’s one of our best-selling sausages at Farmfoods and a favourite among caterers.
Krakauer – The Smoky Powerhouse
German sausages, pub-style: a bacon frankfurter with sauerkraut, cucumber salad, onion rings and classic dipping sauces under warming lights.
The Krakauer (also known as Bacon Krakauer) is the boldest sausage in the German line-up.
Rich, smoky, and robust in flavour, it’s a cross between a Polish Kielbasa and a German Frankfurter — the perfect BBQ hero.
What Makes It Special
Our Bacon Krakauer combines premium pork, diced bacon, and select spices like garlic and paprika.
It’s smoked longer than other sausages, giving it a deep red colour and intense flavour that stands out on any menu.
How to Enjoy
- Slice it thickly and grill — the fat caramelises for incredible texture.
- Serve with mustard, pickles, and rye bread for a Bavarian-style platter.
- Or pair it with beer-battered onion rings and BBQ sauce for a modern twist.
Perfect For
Pub gardens, outdoor events, and caterers looking for something richer and more rustic.
It’s the sausage that turns casual BBQs into a proper German feast.
Frankfurter – The Original Hot Dog
Long before the American hot dog, there was the Frankfurter — a smooth, gently smoked sausage created in Frankfurt am Main, Germany.
What Makes It Special
Unlike coarse sausages like Bratwurst, the Bacon Frankfurter is finely ground for a smooth bite, then smoked over beechwood for a subtle golden colour.
It’s what Americans based their classic hot dog on — but the real Frankfurter is smaller, firmer, and much more flavourful.
At The Sausage Haüs, our Frankfurters follow this original recipe — 100% pork, natural casing, and traditional smoking techniques perfected by Hardy Remagen.
How to Enjoy
- Heat gently in hot (not boiling) water to preserve the snap.
- Serve in a crusty roll with mustard or curry ketchup.
- Or elevate it into a Currywurst — sliced sausage topped with ketchup and curry powder.
Why It Matters
Understanding the difference between a Frankfurter and a hot dog isn’t just culinary trivia — it’s a way to educate customers, boost menu quality, and celebrate authenticity.
Currywurst – Germany’s Street Food Legend
German sausages, Berlin-style: currywurst with curry ketchup, coriander and spring onions, served with fries and mayonnaise under warming lights.
No list of German sausages would be complete without Currywurst, the dish that defines Berlin street food.
What Makes It Special
Currywurst isn’t just a sausage — it’s an experience.
It combines slices of grilled Bratwurst or Frankfurter with a tangy-sweet curry ketchup sauce, topped with a dusting of curry powder.
Invented in post-war Berlin, it quickly became a national obsession — today, over 800 million Currywursts are eaten in Germany every year.
How to Make It
Our simple, authentic method:
- Slice a grilled Bratwurst or Cheese Frankfurter.
- Pour over warm ketchup (or curry ketchup).
- Sprinkle generously with curry powder.
- Serve with fries (Pommes) or a crusty roll.
It’s messy, comforting, and unbelievably satisfying — a true taste of Berlin right here in the UK.
Try the Full Recipe
We’ve shared the full story and step-by-step recipe on our blog:
👉 Currywurst – Germany’s Street Food Legend
How to Enjoy German Sausages the Right Way
No matter which sausage you choose, the result is won or lost on technique. German sausages are usually finely ground, carefully seasoned, and held in natural or traditional casings – which means they reward gentle, controlled heat. The goal is simple: heat the centre through, keep the casing intact, and build colour slowly so you get proper browning without drying the meat.
Grilling
Grilling is the classic, but it is also where most people go wrong by using heat that is too aggressive. German sausages are best on medium heat, not roaring flames. High heat can split the casing, push fat out too quickly, and leave you with a dry interior even if the outside looks “done.”
- Preheat the grill properly, then move to a medium zone rather than direct high flame.
- Turn regularly – every 30 to 60 seconds is fine. This builds an even colour and stops one side from blistering.
- If you want that market-stall gloss, lightly brush with oil or beer during the final minutes. Do not soak them – a light brush is enough.
- For thicker sausages like bratwurst or Krakauer, a helpful approach is two-zone grilling: start on indirect heat to warm through, then finish briefly over direct heat for colour and snap.
Pan-Frying
Pan-frying is the most reliable method in a UK kitchen because you can control the heat precisely. It also makes it easy to build deep browning without splitting the casing.
- Use a heavy pan and cook on low-to-medium heat with a small amount of oil or butter.
- Do not rush: a steady 10–15 minutes (depending on thickness) beats 6 minutes on high heat every time.
- A very effective restaurant trick is to cover the pan for a few minutes early on. This creates gentle steam to warm the centre, then you finish uncovered to brown the outside.
- If you are cooking a smoked sausage like frankfurter or Krakauer, keep the heat slightly lower – you want to warm and colour it, not scorch the smoke notes.
Simmering
Simmering is perfect for Frankfurters, and it is also the safest way to heat any finely emulsified sausage without damaging the casing. The key point: never boil. Boiling causes the skin to tighten and split, and it can wash out flavour.
- Heat water until it is hot but not bubbling (think “very steamy,” not boiling).
- Turn the heat down, then gently warm the sausages for 6–10 minutes, depending on thickness.
- If you want a little colour afterwards, finish with a quick pan sear (30–60 seconds per side) just for appearance and aroma.
Perfect Pairings
German sausages are rich and savoury by nature, so the best sides tend to do one of three jobs: cut through the fat, add crunch, or bring acidity and freshness. If you build your plate with contrast, everything tastes more “restaurant-level” even at home.
| Dish | Why it works |
|---|---|
| Sauerkraut | Tangy, lightly acidic and traditionally paired – it balances smoky, salty sausages and keeps the plate from feeling heavy. |
| Bratkartoffeln | Crispy fried potatoes with onions (and optional bacon) – the most classic “proper meal” side for bratwurst or Krakauer. |
| German mustard | Sharp, slightly sweet, often with texture – it lifts the meatiness and works with basically every German sausage style. |
| Pickles and gherkins | Quick acidity and crunch; especially good with cheese sausages and frankfurters. |
| Red cabbage slaw | Adds colour and a fresher bite; works well for a modern pub-style presentation. |
| Curry ketchup | Essential for currywurst, but also a fun option with frankfurters if you want Berlin street-food vibes. |
| Beer | A cold Pilsner, lager or wheat beer is the traditional match; bitterness and carbonation cut richness and reset the palate. |
If you want one dependable “pub plate” formula: sausage + crispy potatoes or chips + something acidic (kraut/pickles/slaw) + one sharp sauce (mustard) plus one indulgent sauce (mayo/curry ketchup).
Also read our article about 40 hotdog toppings.
The Future of German Sausages in the UK
German sausages are moving beyond the Christmas-market niche and into everyday UK eating. You can see it in pub menus, street-food and catering vans, and in how people now build BBQ spreads: fewer cheap mixed packs, more interest in premium sausages with a clear identity. The appeal is straightforward – German sausages deliver a consistent texture, a cleaner flavour profile, and that “snap” people associate with quality.
This shift also matches what UK customers are asking for: authenticity, fewer gimmicks, and better ingredients. When a sausage is seasoned properly and cooked with care, it does not need heavy toppings to taste impressive. It works in a roll, on a plate, or as part of a modern pub dish – and it performs well at volume for caterers because it is predictable and easy to execute.
At The Sausage Haüs, that is exactly the point: make traditional German styles accessible in the UK, without losing what makes them special. With a growing range that includes Bratwurst, Cheese Frankfurter (Käsekrainer style), Krakauer, and Frankfurter, there is now a clear path for foodies, retailers, and caterers to offer real German flavour – not a vague “BBQ sausage” substitute.
Looking ahead, 2026 is shaping up as a strong year for German sausages in the UK: more menu adoption, more consumer awareness, and more demand for premium, authentic products that feel both classic and modern. Whether you are serving customers or cooking for friends, the best time to explore the full range is now – made the traditional way, enjoyed in a way that fits UK tastes and everyday life.
Frequently Asked Questions about the Top 5 German Sausages UK
Most authentic German sausages (like Frankfurters, Käsekrainer, and Krakauer) are pre-cooked and smoked, so they only need to be gently reheated or grilled. Raw Bratwurst should be cooked thoroughly until golden brown.
Grill or pan-fry over medium heat, turning often. Avoid direct flames, which can burst the casing. For Frankfurters, simply warm them gently in hot (not boiling) water for a few minutes to preserve their snap.
Germany is home to over 1,500 sausage varieties, but the most popular ones include Bratwurst, Frankfurter, Krakauer, Käsekrainer (Cheese Frankfurter), and Currywurst. Each region has its own specialty, with different smoking methods and spice blends.
Käsekrainer, also known as the Cheese Frankfurter, is filled with chunks of real Emmental cheese that melt as it cooks, creating a creamy, indulgent texture. A Frankfurter, by contrast, has a smooth texture and is gently smoked, without cheese.
The Bratwurst and Krakauer are top choices for BBQs. Bratwurst is mild and juicy, while Krakauer offers a smoky, bacon-rich flavour. Both cook beautifully over open flames without splitting if grilled slowly.
German sausages are typically made from finely minced meat and seasoned with spices like nutmeg, white pepper, and marjoram. Many are lightly smoked over beechwood, giving a distinct aroma and “snap.” British sausages often contain more breadcrumbs and a coarser texture.
he traditional Currywurst is made with Bratwurst or Frankfurter, sliced and covered in warm ketchup or curry sauce, then sprinkled with curry powder. It’s Germany’s most famous street food and easy to recreate at home.
Classic sides include Sauerkraut, Bratkartoffeln (fried potatoes), mustard, pretzels, or German potato salad. For a modern twist, try pairing them with BBQ sauces or cheesy fries.
A hot dog is an American-style dish served in a soft bun, often with ketchup or relish. A German Frankfurter is the original — made with finely ground pork, natural casing, and beechwood smoke, offering a firmer texture and more refined flavour.
You can find The Sausage Haüs range — including Bratwurst, Cheese Frankfurter (Käsekrainer), and Krakauer — at Farmfoods stores across the UK and through selected catering suppliers.
Conclusion
German sausages are not “just sausages” – they are a whole set of styles with their own rules, textures, and best-use moments. If you are building a simple BBQ lineup, Bratwurst is the most flexible starting point. If you want something richer and more crowd-pleasing, a Cheese Frankfurter (Käsekrainer) delivers that unmistakable molten-cheese bite. For deeper smoke and bigger flavour, Krakauer is the step up. And if your goal is classic hotdog satisfaction with a clean snap, a properly warmed Frankfurter is hard to beat. Finish it all off with Currywurst and you have one of the most iconic German street-food experiences, made easily at home.
If you want better results immediately, focus less on “fancy” toppings and more on technique: moderate heat, careful browning, and (for Frankfurters) gentle warming rather than hard boiling. Once you do that, these five sausages stop being a novelty and become reliable favourites you can rotate through all year.
About The Sausage Haüs
The Sausage Haüs brings authentic German sausage culture to the UK – with premium sausages made in traditional styles, designed to taste right in a roll, on a plate, or on a proper BBQ. Our focus is simple: quality meat, classic seasoning, and the kind of texture and snap you expect from the best German butchers and street-food stalls.
Alongside our products, we publish practical guides, serving ideas, and German-inspired recipes to help you cook them properly and get the best flavour at home. Whether you are building a festival-style hotdog setup, upgrading your weekend BBQ, or putting a new “German street food” special on a pub menu, The Sausage Haüs is here to make it easy to do it well.
