Currywurst

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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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  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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  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...

• 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...