Precooked sausages

thumb|Haggis on a platter at a Burns supper thumb|right|A serving of haggis, neeps, and tatties

Korean blood sausage

East European sausage regionally known as krupnik or krupniok

Kaszanka is a traditional blood sausage in Central and Eastern European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat (kasha) or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.

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.

thumb|Sliced pinkel thumb|Grünkohl with (sweet) [[roast potatoes, Pinkel, Kochwurst, Kassler, and bacon]] Pinkel is a smoked Kaszanka (), which is a type of sausage. It is eaten mainly in northwest Germany, especially the region around Oldenburg, Bremen and Osnabrück as well as in East Frisia and Friesland.

variety of boiled sausage in Russia

thumb|Salceson thumb|Salceson czarny (black) Salceson is a type of meat found in Polish cuisine and other Central and Eastern European cuisines. There are several varieties of salceson which depend on the ingredients.

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").

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.

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

thumb|Slátur