Beerwurst

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  Cervelat

  Cervelat, also cervelas, servelat or zervelat, is a kind of cooked sausage produced mainly in Switzerland, Alsace and in parts of Germany. The modern Swiss variety is a mixture of beef, bacon and pork rind packed into zebu intestines, slightly smoked and then boiled. The sausage is called cervelas...
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  Currywurst

  Currywurst (German pronunciation: [ˈkœʁiˌvʊʁst]) is a quickly-made dish of German origin consisting of steamed pork sausage (German: Wurst) cut into slices and seasoned with warm curry ketchup, regularly consisting of ketchup or tomato paste blended with generous amounts of curry powder, or a ready...
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  Bockwurst

  Bockwurst is a kind of German sausage invented in 1889 by restaurant owner R. Scholtz of Berlin. It is one of the most popular varieties within Germany, and can be found abroad. The sausage is traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). In modern...
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  Knackwurst

  Knackwurst may refer to a variety of different sausage types, depending on the geographical region. In America, Knackwurst may refer to a short, plump sausage originating from the Holstein region in Germany. They contain ground veal, ground pork, and fresh garlic stuffed into hog casings. The...
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  Blood sausage

  Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists in various cultures from Asia to Europe. Pig, cattle, sheep, duck and goat blood can be used depending on different...
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  Weißwurst

  Weisswurst (German Weißwurst [ˈvaɪsvʊɐ̯st] ( listen), literally white sausage; Austro-Bavarian: Weißwuascht) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger, and cardamom, although there are...
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  Mettwurst

  Mettwurst is a strongly flavoured German sausage made from raw minced pork, which is preserved by curing and smoking. The southern German variety is soft and similar to Teewurst. Braunschweiger mettwurst is smoked somewhat but still soft and spreadable, while other northern German varieties such as...
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  Teewurst

  Teewurst is a German sausage made from two parts of raw pork (and sometimes beef) and one part bacon, which are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood. The sausage then has to mature for seven to ten days in order to develop its...
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  Bregenwurst

  Bregenwurst (also Brägenwurst) is a specialty sausage of Lower Saxony and Saxony-Anhalt traditionally made of pork, pork belly, and pig or cattle brain. It is eaten raw or after being stewed, giving it a spreadable consistency once broken from its casing, and is served with Grünkohl (kale). The...

• Gelbwurst

  Gelbwurst, meaning “yellow sausage”, is a traditional sausage from Bavaria, Germany. It was invented in 1905 and is made from pork, veal and mixed spices such as ginger and nutmeg. Traditionally the sausage contained brains, though this is usually no longer the case. Despite this, it is still...