Sausage Report 2019

8 SAUSAGE REPORT 2019
has been at the top of the popularity scale for
some time.
Of the total 29.6 kilograms of sausage and
meat products consumed last year, 7.1 kilograms
were scalded sausages. The most
pop ular type is “Fleischwurst” or “Lyoner”,
followed by varieties such as „Schinkenwurst”,
“Jagdwurst”, “Bierschinken” and
meat loaf (“Fleischkäse” or “Leberkäse”). In
region al terms, the consumption of scalded
sausage is highest in southern Germany.
Technically speaking, scalded sausages
(“Brühwurst”) also include small sausages
(“Würstchen”). If frankfurters, wieners, beef
sausage and bockwurst are added, then
scalded sausage types alone accounted for a
third of German sausage and meat product
consumption in 2018. Such a strong preference
for a single group of sausages is
unique in Europe.
The second highest per capita consumption,
at 5.3 kilos, was again accounted for by dry
sausage types (such as salami) and smoked
sausage (“Mettwurst”), followed by ham at
4.8 kilos. According to the Agricultural Market
Information Company (AMI), salami was again
the most popular type of sausage purchased
for home consumption last year, followed by
boiled ham, “Fleischwurst”, dry-cured ham
and liver sausage. There was little change
in the rankings of the most popular varieties
in 2018, but in the long, hot period over the
summer, there was evidently a preference for
“Fleischwurst” over dry-cured ham.
Development of per capita consumption of sausage and meat products in Germany
kilos
31.1
31.0
30.8
30.6
30.7
30.6
30.5
30.3
30.4
30.0
29.9
29.6
29.5
29.4
29.6
29.4
29.2
2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017
2018
Source: BVDF