Frankfurt or currywurst? 21 bars and restaurants where you can eat good sausages

Sausages are one of the most versatile meat preparations there is: they can be made simply on the grill and, if they are good, they will be a true delight (if they are accompanied by homemade potatoes, double delight).

They are also one of the most mistreated products by the most twisted part of the industry, which has taken advantage of their more or less crushed filling to practically use them as an organic garbage can to improve their economic benefits.

But today we have come to talk about good tomato-based sausages, longanizas —with fried peppers or broad beans and onion— for which it is worth traveling to Valencia or Huesca (if you don't already live there).

Restaurants and bars that will make you feel like you are in Bavaria itself, Frankfurts that have fed several generations of Barcelonans with beer and hot sauce, Galician sausages from kilometer zero and Basque crab cooked on the grill: the whole world stuffed into one gut.

MADRID

leinerhouse

I discovered the Leiner bar for its tortillas —and because it was next to Panic, one of my Madrid operating centers—, I stayed for the sausages and when it moved to what is now Leinerhaus I followed its trail.

What Mario Lasheras Meierlohr offers is simple, rich and forceful: good German sausages in different formats —Nürnberger Rostbratwurst, white and even a home-made option— that he serves with accompaniments such as potato salad or sauerkraut and tomato sauce seasoned with curry or various types of mustard.

At noon there is also a menu, in which, in addition to sausages, there is no shortage of stews such as

or German-style stewed lentils.

Its seasoned vermouth is also worth a visit.

Leinerhaus

The Castilian Garrigue

You can take Xavi Sancho —journalist for El País Semanal— out of Barcelona and take him to work in Madrid, but his intrinsic Catalan identity makes him make a pilgrimage from time to time in search of the butifarra sandwich from La Garriga, where the sausage one also makes eyes at us artisans served in ciabatta with tomato.

It is not a bar or a restaurant, but a delicatessen with a bar where they serve fleas, hot and cold sandwiches and salads (with the option to accompany everything with good wines).

If you like what you try, you can take it home in large quantities and cook it however you want: all are advantages.

La Garriga Castellana

all 33

Sancho takes us on a sausage trip again, this time to Uruguay.

“In Los 33 everyone asks for the bikini” —better known as mixed, if you grew up outside of Catalonia—, “but their choripán

”, He assures, already with a clear appetite.

In this steakhouse, which has only been open for three months, meat, vegetables, the mix that has become a house brand and a choripán "of white chorizo ​​accompanied by lettuce and vinaigrette on a brioche bun" have been grilled, "he tells us from

Viajero our colleague, food critic and king of succulent breakfasts, Jose Carlos Capel.

The 33

CATALONIA

Frankfurt's Casa Valles

Leaning at the bar of any of the Casa Vallés frankfurters is an almost mystical moment for fans of good sausages: cervelas, tirolesas, malagueñas —Andalusian-style onion blood sausage—, from the country, Moorish sausage skewers or specialties parade like the grobe, a Galician chorizo ​​seasoned with rum and paprika.

All served on Vienna-type bread, the kind that you eat without feeling, and accompanied by the house brand sauces: spicy tomato —which they don't have ketchup, although they also have— and a light-textured and cheerfully spicy mustard that soaks the bread. (but it slips from the potatoes, which on the other hand are frozen and do not deserve the place in the stomach that another good sausage could occupy).

The mythical frankfurt of Casa VallésSALCHICHEROS.COM

Frankfurt's Casa Vallés

Alt Heidelberg

Luc Talbordet, a French cheesemaker spreading dairy bliss in Barcelona, ​​likes Alsatian-style sauerkraut like the one they prepare at Alt Heidelberg, one of the first German restaurants in the city (it's so traditional that instead of sandwiches, in the menu have 'sandwiches').

His sauerkraut

from him has, in addition to the cabbage preparation, bacon,

—Saxony cutlet—, frankfurters, Berlin and boiled potatoes, and they serve it for one or two people, in abundant portions.

“It's not your usual frankfurt, where you only find sausages and chips, they have a lot of variety (also in the accompaniments).

I think German food is undervalued, we should vindicate it."

Other of his specialties are

—blood pudding with onion—, the spicy Hungarian sausage, the

with veal or the

, pork not very minced and with a rich smoky touch.

As a garnish you can also choose potatoes in various formats: in a salad, Russian salad or puree, and to drink, beer in a mug.

Alt Heildelberg

Montferry Winery

Alberto García Moyano, lawyer and hotelier at Bodega Carol y Sants es cream, does not forgive a month without going to eat sausages at Bodega Montferry.

“The ones from the country, stewed with tomato and rancid wine, without more: they freak me out, and in a sandwich, double husks”, saliva Alberto.

That slow-cooked stir-fry, with the aroma of stale wine, good tomato and real sausages: one more reason to come to Sants, as if that weren't enough for their

, their tortillas or their incredibly appetizing sandwiches of the day.

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Montferry Winery

Clein Frankfurt

Susana Aragón, chef in charge of the Céntric del Prat restaurant, guru of artichokes and pota blava chicken, recommends that we go to the Clein Frankfurt if we pass through Igualada, "of a lifetime, mythical, authentic, with many options of frankfurts and sausages : I enjoyed it a lot during my childhood.”

They make specialties at home such as krakoski chorizo ​​—seasoned with paprika and wine—, country sausages or Moorish skewer sausage (in addition to hamburgers, marinades or Canarian-style roast ham).

Simple, rich and effective.

Clein Frankfurt

The skinny

The other 50% of Céntric, Oscar Teruelo, Susana's partner in front of the room, declares himself a fan of El Flaco, which opened in 2022 in El Prat.

“The place is very cool, and they have a good offer of frankfurters, sausages and artisan sausages from Cal Picapedrer, a mythical butcher shop in the El Prat municipal market”.

Also artisan bread, vegan options —both in sausages and in breaded 'chicken'—, homemade potatoes and the house specials, fried with their skin on and bathed in cheese, bacon and crispy onion.

A complete FRANKFURT THE SKINNY

El Flaco

VALENCIA

Rausell

Adrián Alcaide, 25% of the La Picaeta

and a pro Valencian, begins by clarifying that what they sell in butcher shops there "is called sausage, the sausage is the frankfurter type."

After the note, he tells us about one of the typical Valencian lunch sandwiches, “which may not have as much recognition as the chivito, the almussafes or the brascada, but it should;

the

, whose main ingredients are sausage and black pudding (there is also the

, to which we would add chorizo)”.

It is usually combined with different vegetables: the way he likes it the most is with green peppers, although the broad bean and onion combo also makes him wince.

“In Rausell, a historic restaurant, a Repsol sun and eating house, they serve it with fried cabbage and it is terrific: with good bread and quality local produce”.

Little more can be asked for.

The cauliflower comes to the hair THE PICAETA

Rausell

Bar Gonzalo, in Valencia

Adri's second recommendation is “a bar with a lot of history, in the Mestalla area —by the Exposición neighborhood— that has a display case with all the products on display: they are well known for their tortillas, but they also make very good Sausage sandwich with whatever you want (here I usually ask for it with broad beans and onion)”.

Bar Gonzalo maintains all the imaginary of a classic tavern, recently run by a new generation of hoteliers, but with the content and clientele of a lifetime.

If you want to try other specialties, they tell me that they also have good chorizos and blood sausages.

The sausages before entering the bread LA PICAETA

Bar Gonzalo:

BASQUE COUNTRY

sports bar

El Sport is a mythical place, well known for its pintxos —the

, the gildas, the prawn skewer or the sea urchin are well worth the trip— which also offers a menu of sandwiches that is perhaps less popular, but just as good.

It's been a long time since a friend from San Sebastián introduced me to the one with sausages, Roquefort and peppers, but I remember that combination as if I were eating it right now (and they confirm that it's still in great shape).

Bar Sport:

Donostia Winery

Our colleague Lakshmi Aguirre puts us on the trail of a sausage that is out of the ordinary: the txangurra from the Bodega Donostiarra "made with txangurro meat

stuffed by themselves in lamb casing, which they cook on the grill and serve on a slice of toasted brioche bread.

Because the fine sausage also exists.

Donostia-San Sebastian Winery

Ein Prosit

"The German delicatessen Hermann Thate began selling sausages in La Moderna in 1922, and the level of his product dazzled a city that didn't know much about this sausage," says the head chef Mikel López Iturriaga, who, as a good Bilbao man, could have born wherever he wanted, and he chose the Botxo.

"101 years later, one of the Thates' family branches —the descendants of his son Alfonso— not only maintains the delicatessen, but since 1999 has run the Ein Prosit brewery."

There, the different varieties of the specialty are worshiped: Mikel points out that "its würsten —assortment of Frankfurt sausages, Alfred and currywurst— is a classic, which is almost obligatory to be drunk with German beer."

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Ein Prosit

Thate Street Food

"The branch of the family of Hermann's other son, Luis, also continues to make sausages under the Luis Thate brand," says the foodie guru without leaving Bilbao (in sausage matters, it doesn't seem necessary to do so either, really).

“They are the ones that are served in dog format at Thate Street Food, the business of his grandsons Jon and Xabier that was first a gastroneta, then a local sandwich shop to take away on Pozas street and finally a delicatessen / hamburger restaurant in Gardoki”.

They use brioche bread, a variety of sauces and combinations from Chile, Mexico, Brazil or the United States, but the important thing is the base: delicious sausages with which they honor their ancestors.

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Thate Street Food

road and roll

One more recommendation in the capital of the world, this time from Pamela Rodríguez, author of the blog

and the recently published book

.

"It is not a product that we usually consume, but I could recommend Road and Roll, which makes everything very tasty: what we try never has a problem —dogs, hamburgers, ribs, salads...— and they are also magnificent", which is always an extra.

Among its music lovers we find the Zeppelin, which in addition to sausage has crispy bacon, fried onion and cheddar sauce, and the Clapton, which includes pulled pork smoked at a low temperature for 12 hours, fried onion and garlic.

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Road and Roll

ASTURIAS

BärBerlin

Remartínez, who declares himself more of a fan of frankfurt than of hamburgers when it comes to fast food, repeats as a recommender, and he takes us to the BärBerlin carbayón.

"It's a traditional brewery, the kind from before craft beers became fashionable, and they accompany them with very tasty sausages."

There is no shortage of those prepared in the

served sliced ​​on a bed of potatoes, also in rolls, in a sandwich on brioche bread —in this case with potato sticks— or on the plate, with mashed potatoes.

BärBerlin

GALICIA

Fogar do Santiso

We are going to Galicia following the recommendations of Jorge Guitián, "In Fogar do Santiso (Teo, A Coruña, 15 minutes from Santiago) a place that works organically, they have on the menu ecosalchicas de vaca cachena or porco celta'", two autochthonous breeds raised on extensive agricultural farms.

"They prepare it on the grill and are offered as a complement to the meats that they have or can be eaten together with some of the organic vegetables that they grow on the farms, 100 meters from the restaurant."

They have a huge terrace completely integrated into the forest, and they accept pets: if I get lost, you will surely find me there.

Fogar do Santiso

ARAGON

Mustard sandwich shop

Two foodies, two, have recommended the Mostaza sandwich shop as a place to go on a pilgrimage when you feel like quality filth.

Claudia Polo refers to it as “one of the usual places, with decoration from the late eighties just as it was inaugurated;

They have very rich sausages of various types.

David Remartínez has found heaven there: "they have a spicy Frankfurt sausage, which is the perfect combo, it's delicious and it's also huge", he tells us while salivating.

“It is what it is: neighborhood, classic, unpretentious, I like it a lot”, ditch Polo.

Of course, it comes with mustardMOSTAZA SNACKS

Mustard Sandwiches

Bar Brazil

Alberto García Moyano has also traveled more than half of Spain on his motorcycle, stopping from bar to bar and from tavern to tavern, and it was on one of these excursions that he fell in love with the Graus sausage, typical of Aragonese Ribagorza.

“With its bacon and all the power of the seasoning, the one from the Brasil de Huesca bar is worth the trip: the place is a freak, and eating two of its sausages with eggs and potatoes makes the world seem a much better place”.

Brazil Bar:

ANDALUSIA

the german tavern

In this

, traditional Andalusian breakfasts based on toast —half or whole— of mechá meat, ham, turkey, etc;

With or without tomato, they coexist with quality Bavarian specialties and good beer.

In addition to the frikadellen —dressed pork hamburgers—, all kinds of hamburgers and a good assortment of German-style salads, they offer nine types of classic sausages such as normal or spicy bockwurst, well-spiced krakauer, a wiener with crispy skin or an assortment of mini bratwurst to nibble on and share.

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The German tavern

Aliatar Bar

Ana María Gutiérrez, from the blog

, put us on the trail of the 'hot dogs' —which are not hot dogs, but pork sausages stewed in tomato— from Bar Aliatar in Granada.

The sandwich is a tribute to the father of its owner, Mari Carmen Marín, who died a few years ago, who was already preparing this recipe at her first store in Bodegas Castañeda.

His secret, a good raw material, a generous garlic sauce and a touch of white wine and oregano.

If Granada catches you a bit far away, Ana María and Mari Carmen give you the recipe to prepare at home.

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Bar Aliatar