Types of Wurst

A Beutelwurst is a German blood sausage (Rotwurst or Blutwurst), which contains more pieces of fat and flour than a normal Rotwurst.

Precooked beerwurst will last for 5-7 days. Contrary to the name, Bierwurst does not contain any beer, but rather, is eaten as snack with beer. Bierschinken is eaten in a similar way.

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.

Blood Tongue, or Zungenwurst, is a variety of German head cheese with blood. It is a large head cheese that is made with pig's blood, suet, bread crumbs and oatmeal with chunks of pickled beef tongue added. It has a slight resemblance to blood sausage. It is commonly sliced and browned in butter or bacon fat prior to consumption.

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.

Bratwurst (German: [ˈbʁaːtvʊɐ̯st] ( listen)) is a type of German sausage made from veal, beef, or most commonly pork. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast.

Braunschweiger (named after Braunschweig, Germany) is the name for several types of sausages in different regions. In the German language, Braunschweiger is the demonym for people from Brunswick (German name, Braunschweig), but under German food law refers to a variety of mettwurst.

Bregenwurst (also Brägenwurst) is a specialty sausage of Lower Saxony and Saxony-Anhalt traditionally made of pork, pork belly, and pig or cattle brain.