WBattered sausages are a type of sausage found all across Great Britain, Ireland, Australia and New Zealand.
WBierschinken, or Schinkenwurst is a form of sausage or cold cut particularly common in German-speaking countries.
WBierwurst 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.
WBockwurst is a German sausage traditionally made from ground veal and pork. Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives and parsley, are also often added and, in Germany, bockwurst is often smoked as well.
WBologna sausage, also called baloney or parizer, is a sausage derived from mortadella, a similar-looking, finely ground pork sausage containing cubes of pork fat, originally from the Italian city of Bologna. Other common names include polony in Zimbabwe, Zambia and South Africa, devon in most states of Australia, and fritz in South Australia. Typical seasoning for bologna includes black pepper, nutmeg, allspice, celery seed and coriander and, like mortadella, myrtle berries give it its distinctive flavor. U.S. government regulations require American bologna to be finely ground and without visible pieces of fat. Aside from pork, bologna can be made out of chicken, turkey, beef, venison, a combination or soy protein.
WBrühwurst is the collective name for several types of sausages according to the German classification. They are a cooked sausage that are scalded (parboiled), as opposed to being raw. They are typically prepared from raw meat that is finely-chopped, are sometimes smoked, and are typically served hot.
WCervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France and parts of Germany. The recipe and preparation of the sausage vary regionally.
WA debrecener is a pork sausage of uniform fine texture and reddish-orange colour, named after the Hungarian city of Debrecen. The sausages are heavily spiced with paprika and other seasonings like garlic, pepper and marjoram. Usually they contain tiny pieces of pork fat as well. They are usually unsmoked or lightly smoked, and sold in pairs joined at one end. Traditional cooking technique calls for the Debreceni to be transversely slashed at intervals and baked, broiled, or fried. The sausage tends to curl away from the slashes, creating a linked series of sausage coins.
WFalukorv ( FAH-loo-korv, Swedish: [ˈfɑ̂ːlɵˌkɔrv] is a Swedish sausage made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices. Falukorv is a cooked sausage, so it can be eaten without any further preparation.
WA Frankfurter is a thin parboiled sausage made of pure pork in a casing of sheep's intestine. The treasured taste is acquired by a special method of low temperature smoking. For consumption,occasionally Frankfurters are not cooked; they are only heated in hot water for about eight minutes which prevents the skin from bursting. From time to time they are cooked on a propane or charcoal grill. They are traditionally served with bread, mustard, horseradish and/or potato salad.
WGelbwurst, meaning “yellow sausage”, is a traditional sausage from Bavaria, Germany.
WJagdwurst is a German cooked sausage made of lean beef and pork, as well as belly of pork, salt, pepper, garlic, mustard seed, capsicum, mace, cardamom and water, which makes the sausage juicy. Part of the meat is very finely minced, but another part retains its structure. Jagdwurst contains about 20 percent fat.
WKrakowska is a type of Polish sausage (kielbasa), usually served as a cold cut. The name derives from the city of Kraków. It is made from cuts of lean pork seasoned with pepper, allspice, coriander, and garlic, packed into large casings, and smoked.
WThe Carniolan sausage is a Slovenian sausage most similar to what is known as kielbasa or Polish sausage in North America. In January 2015, Slovenia successfully entered it into the register of protected geographical indications (PGIs), despite objections by Austria, Croatia and Germany.
WLeberkäse (help·info), is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage. It consists of corned beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust.
WMortadella is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. It is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, more rarely, myrtle berries.
WA saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and often available in British fish and chip shops, especially in London, Essex, Leeds, Newcastle, Stoke-on-Trent and the East Midlands. It is occasionally also available fried in batter.
WA Vienna sausage is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low temperature smoking. The word Wiener is German for Viennese. In Austria, the term "Wiener" is uncommon for this food item, which instead is usually called Frankfurter Würstl.
WA Weisswurst is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavored with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and three to four centimeters in thickness.
WWollwurst is a speciality similar to Weißwurst made from veal and pork. These sausages are also called "Nackerte", "Geschwollene", "Geschlagene" or "Oberländer" and are usually longer and thinner than Weißwürste.