German and Eastern European Sausages, Often Found in Local Cuisines and Enjoyed in Various Preparations:

Vienna Sausages and Similar Types

• Wiener Würstchen / Wiener / Wienerle: Thin sausages originating from Vienna, usually made from a mix of pork and beef, lightly smoked and pre-cooked.
• Frankfurter Würstel / Würstl: Sausages similar to Wiener but from Frankfurt, often served with mustard or in bread rolls.
• Wienerli / Saitenwurst: Variants of Vienna sausages in the German-speaking region of Switzerland, served as snacks or in hot dogs.

Southern German and Austrian Sausages

• Weißwurst / Weisswurst: Bavarian white sausage, typically made from veal and seasoned with parsley and lemon, traditionally served with sweet mustard.
• Rostbratwurst: A typical grilled sausage, often served with bread and mustard, particularly popular in Bavaria.
• Nürnberger Rostbratwursts: Small, thin sausages from Nuremberg, often grilled and served in groups of three or six.
• Kalbsbratwürstchen: Softer veal sausages, often seasoned with nutmeg and other spices.

German Variants of Pork Sausages

• Bratwurst: A large type of grilled pork sausage, varied by regions in Germany, typically made from pork, and very popular at festivals.
• Currywurst: Bratwurst cut into pieces, served with a curry sauce, emblematic of Berlin.
• Bockwurst: A poached sausage of German origin, often served with beer during carnival.
• Käsekrainer: An Austrian sausage containing melted cheese, often grilled.

Spreads and Charcuterie

• Leberwurst: A spreadable liver sausage, usually made from pork liver and seasoned with spices like pepper and marjoram.
• Teewurst: A fine-textured sausage often spread on bread for a light snack.
• Mettwurst: A raw, spicy charcuterie often spread on bread, very popular in northern Germany.
• Schwarzwurst: A black sausage made from blood, often served cold or grilled.

Eastern European Sausages

• Krakauer: A smoked Polish sausage, often served in slices or as a hot snack.
• Kielbasa: An iconic Polish sausage, lightly smoked, available in many variants.
• Starowiejska: A regional Polish sausage, often smoked and very spicy.
• Biała Kiełbasa: A white Polish sausage often used in traditional soups.
• Zwyczajna: A simple Polish sausage, sometimes served with bread and condiments.
• Krakowska: A coarse-textured, well-seasoned sausage from Kraków, often consumed cold.
• Wiejska: A rustic variant of kielbasa, with a coarser texture and a smokier taste.
• Kabanos: A long, thin Polish sausage with a smoky flavor, often eaten as a snack.

Other Popular Sausages and Variants

• Knack / Knacki: Thin sausages with a slightly smoky flavor, often poached or grilled.
• Krainer Wurst: A typical Slovenian sausage, served in Austria, often seasoned with garlic and pepper.
• Wollwürsten: A fine, non-smoked German sausage typical of the Stuttgart region.

These sausages offer a wide variety of flavors and textures, suitable for various preparation methods, whether as snacks, main dishes, or accompaniments.