Bregenwurst

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  Saumagen

  Saumagen is a German dish popular in the Palatinate. The name means "sow's stomach". The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It isn't as thin as a typical sausage casing (intestines or artificial casing). Rather...
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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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  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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  Landjäger

  Landjäger, (in both the singular and the plural, which means "country hunter" or gamekeeper — originally a kind of mounted police in some German provinces) is a semi-dried sausage traditionally made in Southern Germany, Austria, Switzerland and Alsace (where the name in French is gendarme). They...
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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...

• 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...

• Jagdwurst

  Jagdwurst (which means hunting sausage) is a German cooked sausage made of lean beef and pork, as well as belly of pork, salt, pepper, garlic, mustard seed, capsicum, mace, cardamom and water, which makes the sausage juicy. Part of the meat is very finely minced, but another part retains its...