Weißwurst

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  Knackwurst

  Knackwurst is a short, plump sausage originating from the Holstein region in Germany. They contain ground veal, ground pork, and fresh garlic stuffed into hog casings, and the sausages are aged for two to five days, then smoked over oak wood. Knackwurst is often prepared highly seasoned. The German...
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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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  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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  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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  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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  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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  Blood sausage

  Black pudding or blood pudding is a type of sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage (first attested in 1868, perhaps influenced by German Blutwurst). Although "blood sausage" is often labeled as a North American...
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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...

• 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...

• Beerwurst

  Bierwurst is a German cooked, smoked Brühwurst sausage originally from Bavaria, with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika, and mustard seeds for flavor. The meat is partially cured and then made into the sausage with the other ingredients, after which...