Bockwurst is a German sausage traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as chives and parsley, are often also added and, in Germany, bockwurst is often smoked as well.
The name "Bratwurst" most often refers to a sausage made from pork in a natural casing and is grilled or fried in a pan. It is a favorite in Germany, with each region having its own specialty. Raw vs. Pre-Cooked Bratwurst Some Bratwurst are sold raw, while others are sold pre-cooked.
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Original Frankfurter Würstchen served with potato salad. A Frankfurter Würstchen (German for Frankfurt sausage) is a thin parboiled sausage made of pure pork in a casing of sheep's intestine. The special taste is acquired by a special method of low temperature smoking.
And like most other German sausages, its name varies between regions, too: Gelbwurst is known as Bregen– or Brägenwurst in some parts of northern Germany (both also translating to “brain sausage”); and Kalbskäse or Weißer Fleischkäse in Bavaria, where it’s often prepared in baked loaf form, like Leberkäse.
Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions.
Leberkäse (help · info) (German, literally means 'liver cheese'; sometimes spelled Leberkäs or Leberka(a)s in Austria and the Swabian, Bavarian and Franconian parts of Germany and Fleischkäse in Saarland, Baden, Switzerland and Tyrol), also called Leverkaas in Dutch, is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage.
German Sausage Guide #2: Weisswurst What is Weisswurst? Weisswürste (“white sausages”) are a specialty from Bavaria that taste considerably better than they look: short, greyish white sausages made from a mixture of finely minced veal and back bacon stuffed into pork casings.