German Sausages

Bierschinken Wurst (lit. beer ham sausage) is a variety of parboiled German sausage with chunks of pickled pork meat or cooked ham. It typically consists of finely ground pork, bacon, water or ice, salt, and spices such as mace, ... READ MORE

Landjäger is a semi-dried sausage popular throughout Switzerland, Germany, France, and Austria. It is typically prepared with a combination of pork, beef, lard, red wine, sugar, and selected spices. The sausage is first pressed in order to ob... READ MORE

Teewurst is an air-dried German sausage that consists of pork (or pork and beef) and bacon. The finely ground sausage mixture is typically seasoned, stuffed in casings, and cold-smoked over beechwood. Once smoked, the sausage is left to ferment, a... READ MORE

Pfefferbeißer is a traditional salami. It's usually made with a combination of pork (shoulder and back fat), salt, black pepper, white pepper, garlic powder, mace, and paprika powder. The meat is ground, mixed with the spices, and the mixtur... READ MORE

Entrepreneur Friedrich Heine made it big in 1896 when he introduced a national specialty known as Halberstädter Würstchen to the global market. His jarred, preserved sausages travelled well and were able to be distribut... READ MORE

Nordhessische Ahle Wurscht is a slowly-matured raw pork sausage, made with minced pork, salt, saltpeter, and freshly ground spices. Almost every manufacturer has his own secret blend of spices, so no two Nordhessische Ahle Wurscht sausages will ev... READ MORE

This delicate smoked blood sausage from the Rhineland region consists of lean meat and small pieces of fat. Flönz has been popular in Cologne for a hundred years, and it is the least expensive local sausage. It is a firm blood sausage made fr... READ MORE

This is a specialty blood sausage made from pork, a small amount of pork liver, and spices and seasonings such as salt, black pepper, marjoram, allspice, cloves, and onions. It can often be found in butcher shops throughout Thuringia, and it has b... READ MORE

At least 51% of the ingredients for this liver sausage must come from Thuringia. Added spices and seasonings such as salt, braised onions, ground pepper, and Thuringian marjoram give this sausage its special flavor. After preparation, the sausages... READ MORE

This spreadable, cold-smoked beef sausage is produced exclusively in the Bavarian town of Hof. It's easily distinguished by its so-called umrote – an appealing red color that the sausage acquires during the manufacturing process. READ MORE

This traditional sausage from the historic Eichsfeld region located between Thuringia and Lower Saxony is known far beyond the borders of its home region. The sausage consists of diced and seasoned pork that is stuffed into hand-stitched, bubble-l... READ MORE

This long, thin cured sausage is similar to Göttinger Feldkieker, but the two differ in shape and weight. To produce Göttinger stracke, fresh pork (shoulder, leg, and belly) is minced and combined with salt, pepper, cor... READ MORE

This firm, air-dried raw sausage made from pork hails from the Lower Saxonian city of Göttingen, where it has been produced since the 18th century. Göttinger feldkieker is stuffed into a pig's bladder, and differs from G&oum... READ MORE

Plockwurst is a traditional dry-cured sausage that’s shaped into a block. It originates from Germany, but it’s also popular in the neighboring Austria. The sausage is made with a combination of lean beef and bits of connective tissue, ... READ MORE