Sausage: Kochwurst

Fully cooked sausages, not necessarily intended for keeping, constitute the third main category. Here the most important type by far is:

• Leberwurst (liver sausage).

The category also includes some sorts of blood sausage:

• Rotwurst (red sausage);

• Blutwurst, of finer consistency;

• Zungenwurst (tongue sausage), similar but containing large pieces of tongue and sometimes liver, often seasoned with paprika and nutmeg.