Liver sausages

right|thumb|Slices of liverwurst right|thumb|Liverwurst, boiled and Smoking (cooking)|smoked Liverwurst, ', or liver sausage' is a kind of sausage made from liver. It is eaten throughout Europe, particularly Northern Germany, as well as North and South America, notably amongst the large German diaspora in Argentina and Chile.

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.

thumb|Knipp, raw thumb|Knipp, warm on wholemeal bread thumb|A plate of pan-fried Knipp with apple sauce Knipp (; in the Hanover area: Calenberger Pfannenschlag) is a type of sausage made by mixing meat with grains (Grützwurst) related to Pinkel which comes from the Bremen and Lower Saxon regions of Germany.

Tobă, "caș de cap de porc" (which means "pig head cheese"), is a kind of head cheese, a traditional Romanian delicatessen item which looks like a wide sausage, around four inches in diameter, usually using a pig's stomach, stuffed with pork jelly, liver, and skin suspended in aspic. It is similar to the Hungarian Disznófősajt (which means "pig head cheese").

name for several types of sausages

Chireta is an Aragonese type of savoury pudding. It is a flavorful rustic dish typical to the counties of Ribagorza, Sobrarbe and Somontano de Barbastro in the Spanish Pyrenees. In the Catalan counties of Alta Ribagorça and Pallars, formerly territories united to the historic County of Ribagorza in medieval Aragon, chireta is known as gireta, or girella, respectively.

thumb|The shop version explains the name Wurstebrei. thumb|A slice of Stippgrütze is fried without fat. thumb|Stippgrütze freshly served

thumb|Slátur