Bratwurst. Knockwurst. Weisswurst. With so many “wursts” in the world of German sausages, it’s easy to get a bit confused. But never fear—with the help of Matt Reichel, head chef at legendary Chicago restaurant The Berghoff, we’ve created a guide to German sausages that’ll make you the toast of any Oktoberfest bash.

First, Reichel offers a few tips to consider before heading to the butcher.

Look for natural casings.

“I’ve had some sausages with synthetic [casings]; I don’t particularly care for them. I think it’s like eating plastic and shoe leather. They’re chewy, and the casing is not the part you want to chew—it’s what’s inside that you want.”

Don’t be afraid to try something new.

“Years ago, I was making a scallop sausage with shrimp, spinach, and spices. That was 30 years ago. [Today], anybody who’s into charcuterie is going to sell 20 or 30 different styles.”

Buy locally.

“The more we import, the less we learn to do on our own. And especially in Chicago, there are some really great butchers. Buying local, you don’t have to worry about [the sausages] being on a plane that couldn’t land anyway because of the wonderful weather we have.”

Now, a roster of links to throw on the grill: 

• Bratwurst: Brats are typically made with veal and herbs such as fresh parsley. “[They’re] lighter and mellower, but that’s not to say they’re not robust,” Reichel said. 

• Knockwurst: “Knockwurst is kind of similar to a hot dog in format, texture, and color. It has garlic, but it’s not overpowering. It’s the closest thing you’ll get to an American hot dog.” 

• Thuringer: “Thuringer is a smoky, spicy sausage. [Ours] have mustard seeds and other spices. … It’s one of the more flavorful sausages we carry.” 

• Blutwurst: Blutwurst are literally made of blood—though that’s blood that’s been congealed over low heat and thickened with ingredients such as oatmeal. Reichel said that blutwurst is something of a novelty today, but it wasn’t always that way. “If you look back 100 years, we might have had blutwurst on the menu [at The Berghoff],” he said. The sausages are usually fried, sliced, and served cold, which allows them to be swallowed in one gulp by hungry vampires. 

• Weisswurst: Weisswurst (German for “white sausage”) gets its signature pale hue from cream and eggs. The veal sausage is a specialty in Munich, and it’s traditionally served with rye bread and sweet mustard. 

Photos by Andrew Nawrocki, Groupon

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