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, ginger, cardamom, coriander, and white pepper.
After it is combined with the meat pieces, the sausage mixture is typically filled into natural or artificial casings, and it sometimes gets smoked before cooking. Although it is mostly prepared with pork, the sausage can also be made with beef or poultry, or any combination of pork, beef, and poultry.
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 process which allows it to be safe for consumption without cooking.
Mild and slightly sour, the sausage has a soft and spreadable texture which is why it’s typically enjoyed atop of crackers or open-faced sandwiches. In Germany, this type of sausage was reserved for tea time, hence the tee in its name, meaning tea in German.
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 distributed far and wide, and they quickly gained popularity far outside of Germany's borders.
The company was expropriated by the East German government in 1948, and its name was changed to VEB Halberstadt Meats. The smoky flavor of these long and thin sausages in sheep's casings results from a patented, traditional method of smoking in a chimney over a beechwood fire, combined with long ripening times of 24 to 36 hours.
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 are cooled and cold-smoked over beech wood until they reach a golden-yellow color.
This delicacy enjoys a reputation as one of the most beloved sausages of the region. The tradition of preparing these sausages is as long as the Thuringian butcher's trade itself. Nowadays, Thüringer Leberwurst is still made at farm slaughter festivals and eaten fresh from the sausage pan.
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 been prepared and consumed for centuries at farm slaughter festivals.
Today, it is produced all over Thuringia by several major producers. Thüringer Rotwurst is known in the region as the "queen of black pudding".
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 from various parts of the pig, including the rinds, head, and blood combined with salt and spices.
The use of spice extracts and flavorings is prohibited. The visible fat consists of pieces measuring between 5 and 10 mm. Flönz is an ingredient in various kölsche specialties like Himmel und Eerde, while flönz served with buns and onion rings is affectionately known as Kölsche caviar.
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 obtain its typical rectangular cross-section, and it is then smoked and dried.
The name landjäger means land hunter, referring to the fact that these sausages are especially convenient and popular among back-packers and hunters, who carry them while traveling.
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