01
Currywurst - without casing
A currywurst without casing (also called "without skin") is a boiled sausage without a natural or artificial casing. It is a true classic, especially in Berlin, where it has a long tradition dating back to the post-war period when casings were scarce. The casing-less version is characterized by a softer, more delicate texture and a light, almost white color.
02
Käsekrainer
A Käsekrainer is a lightly smoked, boiled sausage made from pork with a typical content of 10 to 20 percent diced cheese (usually Emmental). It is an Austrian specialty and a standard offering at Viennese sausage stands.
03
Debreziner
A Debreziner (also Debrecziner) is a spicy, lightly smoked cooked sausage specialty made from pork and beef, named after the Hungarian city of Debrecen . It is characterized by a distinctive reddish color and a strong paprika flavor, which can range from mildly spicy to piquant and hot.
04
Black pudding
Black pudding (also known as Stuttgart Black or regionally as blood sausage ) is a traditional, firm cooked sausage made from pig's blood, bacon, rind, and spices, usually tied into a distinctive ring and smoked. It is one of the oldest sausage specialties and is particularly common in southern Germany (Swabia, Black Forest), Switzerland, and parts of Austria.
05
Landjäger
A Landjäger is a traditional, strongly spiced, smoked, and air-dried raw sausage, popular especially in southern Germany, Switzerland, Austria, and Alsace (where it is often called Gendarme). It is about 15 to 17 centimeters long, has a characteristic flat, angular shape, and is usually sold in pairs.
