Schmierwurst, along with mettwurst and teewurst, belongs to the category of uncooked or raw sausages (rohwurst) that are typically fermented and smoked. The sausage usually consists of finely ground pork, bacon, and spices such as white pepper and coriander, which are combined into a smooth mixture and then added into a natural or artificial casing.

The preparation of the final product involves fermentation and gentle smoking, yielding a soft sausage that is perfectly good to be enjoyed without additional cooking and can easily be spread over a slice of bread. It is this distinctive soft and spreadable nature of the sausage that has probably been the reason why it had earned the name schmierwurst, meaning smear sausage or sausage spread.

Żymlok is a traditional Silesian blood sausage consisting of a mixture of pork blood, bread rolls, ground pork offal, onions, spices, and seasonings stuffed into intestines. The ground meat is cooked in meat broth and the bread rolls are soaked in the same broth before they are combined and added to the intestines.

Bread rolls are called żymła in Silesian and bułka in Polish, hence the name of this sausage. Żymlok is usually flavored with aromatic spices such as marjoram, nutmeg, black pepper, bay leaves, allspice, and juniper berries. Although it appears to be a regular sausage, its consistency is similar to black pudding. 

Sneem black pudding is a traditional, firm, deep red-brown blood pudding made only in the village of Sneem, located in the Iveragh Peninsula in South Kerry, in southwest Ireland. Made with beef suet, onions, oat flakes, spices, and fresh blood collected from local pigs, lambs, and cows, Sneem black pudding is baked in trays instead of being boiled, as black puddings usually are.

The area has a long tradition of home-based black pudding production. They were traditionally made by women, and almost every household had at least one or two animals for their own purposes. Nowadays, the situation has changed, and there are only two producers in the village who still use fresh blood to make the pudding. 

Longeole is a sausage originating from Geneva. It contains ground pork, ground pork rinds, and fennel seeds. The pork rinds keep the sausage from drying out and give it a fuller flavor, while the addition of fennel seeds is believed to be a Savoyard influence.

Due to the addition of pork rinds, longeole takes longer to cook than other sausages. This sausage is especially popular during the colder months, and it is traditionally served with potatoes cooked in white wine for Christmas.

Blodpudding is one of traditional Swedish dishes made with animal blood. It is typically prepared with pig blood that is mixed with flour, beer or svagdricka, butter, and seasonings, then cooked in the oven. Once prepared, it is thinly sliced and fried with a little butter or oil until slightly crispy on the surface.

The traditional way of serving it is with lingonberry jam, crispy bacon, and Swedish snaps. A variant of this dish is blodkorv (blood sausage), to which pork fat, raisins, and spices are added besides the usual ingredients. As intriguing as this dish might seem to a foreigner, blood pudding is a very popular and common food eaten for lunch or dinner in most Swedish households. 

Zungenwurst is a traditional blood sausage that contains pieces of pickled tongues. It typically consists of a mixture of pork blood, fat, and pieces of pickled tongues, seasoned with ground pepper and (optionally) other strong spices. Usually, the blood sausage is entirely made of animal parts, containing no fillers or cereals.

Since the sausage is typically cured and dried, it requires no cooking prior to its consumption. A common sausage in Austria as well, it can be consumed both hot and chilled, fried, or sliced in sandwiches. Its name is derived from the German words Zungen, meaning tongues in English, and Wurst, which translates to sausage.

Although the name might suggest otherwise, vegetable roll is a beef product that is shaped like a large sausage. It is lightly seasoned with fresh herbs and spring onions. Fried or sliced and grilled, vegetable roll is a staple of Ulster Fry, but it can also be served on its own, paired with mashed potatoes and beans for dinner.

This savory treat has been made since 1954 by Hull's company, but it is said that vegetable roll dates back well before that time. Many believe that it became popular in the years after the war, when rationing beef could be forgotten and meat was plentiful once again.

Andouillette is a French specialty sausage made with pork meat and intestines, onions, wine, pepper, and other seasonings. The sausage contains parts of pig's colon, which is the reason why it is considered to be an acquired taste, as it has an intense, unusual smell which is described by some people as reminiscent of urine.

The sausage can be served hot or cold, and it can be barbecued, boiled, or pan-fried. It is traditionally accompanied by vegetables in red wine sauce or roasted potatoes with a fresh salad on the side.

Saveloy is a bright pink, heavily seasoned sausage that is typically served in fish and chip shops throughout the country. Originally, it was made with pork brains, but nowadays it is prepared with a combination of beef, pork, spices, and rusk.

People often compare its flavor with red pudding or frankfurters. Saveloy must be cooked before serving, and it is usually boiled, grilled, or fried in batter. For the best experience, it is recommended to serve it with chips on the side. However, in the North East of England, saveloy is commonly consumed in a sandwich with pease pudding.