Gelbwurst

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  Landjäger

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  Cervelat

  Cervelat, also spelled cervelas, servelat or zervelat, is a type of cooked sausage produced mainly in Switzerland and in parts of Germany. In its modern Swiss variety, it consists of a mixture of beef, bacon and pork rind that is packed into zebu intestines, slightly smoked and then boiled. The...
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  Currywurst

  Currywurst (German IPA: [ˈkœʀiˌvʊʁst]) is a German national dish consisting of hot pork sausage (German: Wurst) cut into slices and seasoned with curry sauce (regularly consisting of ketchup or tomato paste blended with curry) and generous amounts of curry powder, or a ready-made ketchup-based...
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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 also sometimes be found abroad. The sausage is traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst)....
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  Teewurst

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  Mettwurst

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  Weißwurst

  Weisswurst (German Weißwurst (help·info), literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, also known as beiderl, lemon, mace, onions, ginger and cardamom, though there are some variations. The...
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  Knackwurst

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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...

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