Currywurst

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  Mettwurst

  Mettwurst is a strongly flavoured German or Dutch 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...
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  Landjäger

  Landjäger, (in both the singular and the plural, which literally means "country hunters" — originally a kind of mounted police in some German provinces) is a dried sausage traditionally made in Southern Germany and Switzerland. It is made of roughly equal portions of beef and pork with lard, sugar...
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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 Kale. The name...

• Saumagen

  Saumagen is a German dish popular in the Palatinate. The name means "sow's stomach," the stomach is integral to the dish and is not like a typical sausage casing. Rather it is meat-like, being a strong muscular organ, and when the dish is finished by being pan fried or roasted in the oven, it...

• 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...