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. 

Falukorv is a traditionally made sausage that originally stems from the city of Falun, but is nowadays made by several meat companies in Sweden. The sausage is made with a mixture of pork and beef or veal meat that has been ground and combined with potato starch, water, and a selection of mild spices.

The meat content in the sausage must be at least 40%. Its flavor is smoky and salty, while the color of falukorv, once sliced, is brownish-pink. The sausage can be eaten on its own, fried, used in sandwiches or in Beef Stroganoff where it stands as a substitute for beef.

Secallona is a type of fuet and a traditional Spanish sausage originating from Catalonia. This sausage is made with a combination of lean pork and bacon, and it's seasoned with salt and three types of black peppercorns – powdered, whole, and cracked.

Once stuffed into natural sausage casings and shaped into a horseshoe, secallona is matured and dried for several days. When compared with fuet, secallona is thinner and longer, and it doesn't have mold on the exterior. It's recommended to cut the sausage into thick slices and serve it at room temperature. 

Banski starets (meaning an old man from Bansko) is a traditional dry-cured pork sausage originating from the Bulgarian town of Bansko. This meat specialty is typically made with a mixture of seasoned minced pork (fillet and tenderloin) that is stuffed into pork intestines, pressed, and then air-dried for at least 6 months before consumption.

Typical seasonings include cumin, black pepper, and salt. With a rich salty flavor, this pork sausage is available in folk taverns and restaurants in Bansko, as well as in Bansko’s supermarkets. Banski starets is a traditional meze dish that is typically served as a dry appetizer, and it is usually paired with a glass of Bulgarian wine or rakia (local schnapps).

Pafitiko loukaniko is a sausage made from fresh minced pork within the administrative boundaries of Paphos District. Its particular flavor, aroma, and appearance are the result of a traditional know-how that's preserved by local producers and passed on from one generation to another.

According to the recipe that is more than a hundred years old, the meat must be left to mature in dry wine produced from the grapes of the local Mavro variety. According to the producers, the secret behind the color of these sausages is in the combination of red and white wine. 

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".