Cooked sausages

type of sausage

thumb| PGI from Italy Mortadella () is a large made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is traditionally flavoured with peppercorns, but modern versions can also contain pistachios or, less commonly, myrtle berries. The sausage is then cooked.

right|thumb|Traditional -meal, served with sweet mustard () and a soft pretzel thumb| is brought to the table in a large bowl together with the cooking water. '''''' (, literally 'white sausage'; ; plural ) is a traditional Bavarian sausage made from minced veal and pork fatback. 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 in length and in diameter.

finely ground pork sausage containing cubes of lard

sausage specialty from Frankfurt, Hesse

thumb|right|Horse meat platter – qazı is on the right thumb|Plate of Qazı at a restaurant in Astana thumb|Making horse meat sausage

thumb|Cervelat cut in pieces typically used for Wurstsalat thumb|Cervelas ''à l'alsacienne'' with cheese and bacon Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon), Belgium, the Netherlands and parts of Germany. The recipe and preparation of the sausage vary regionally.

thumb|200px|Fried falukorv

thumb|230px|Bockwurst

thumb|Debrecener sausages in a plate thumb|Debreceni (indicated by green arrows) atop a wood platter (festival of meat) at a Cuisine of Hungary|Hungarian restaurant A 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 tran

Slovenian sausage

Brühwurst ("scalded sausage" or "parboiled sausage") 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.

Usban (or osban) (, ) is a traditional kind of sausage in Algeria, Libya and Tunisia, stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.

Cracovian sausage from Poland

thumb|right|Käsekrainer. Käsekrainer () is a type of lightly smoked Brühwurst containing roughly torn bits of pork and 10% to 20% cheese (for example Emmentaler) cut into small cubes. They are sold all over Austria at sausage stands as well as being available in shops for home consumption and barbecues. It is a variety of Carniolan sausage. Käsekrainer was invented by two people from Upper Austria, chef Herbert Schuch from Buchkirchen and Franz Thalhammer in the late 1960s.

thumb|Sliced Gelbwurst on a bun Gelbwurst, meaning “yellow sausage”, is a traditional sausage and deli meat from Bavaria, Germany.

thumb|upright|Bierwurst (Bierwurstkugel) thumb|upright|Bierwurst served in Göttingen Bierwurst ( ; ) 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.

thumb|Bierschinken Bierschinken (in Austria and Switzerland Krakauer) or Schinkenwurst ("ham wurst", literally "ham sausage") is a form of sausage or cold cut particularly common in German-speaking countries.

thumb|right|Wollwurst in gravy Wollwurst 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.

thumb|Jagdwurst from Tyrol Jagdwurst (literally hunting sausage) is a German cooked sausage made with finely ground pork sausage meat and coarse chunks of lean pork or pork belly. Some recipes also include beef. The meat is usually seasoned with salt and flavoured with spices such as green peppercorns, mace, ginger and coriander. North German styles of Jagdwurst often contain mustard seeds, and in the south, pistachio pieces are a common ingredient.

German sausage

sausage

savory fried meat dish from Britain and Ireland