Bratwurst, a and , is /·/o/stcincr, a large, well-smoked plumper and lighter than the wiener , is shaped in rings or links. and delicious lightly grilled or sim- landjager is a heavily smoked, dried mered in water, ale or beer. . beef and pork ccrvelat in links. Thuringer, made of pork, or pork and Thuringer Cervelat () veal, is prepared like when is tangy, semi-soft beef and pork. fresh; there is also smoked thuringer Bauernwurst(farmer sausage) is coarse­ and thuringer cervelat. ly ground smoked pork resembling an Berliner is similar to our oversized, p_lump frankfurter. frankfurter- an all-beef, or beef and Berliner is a smoked, cooked sausage pork smoked red sau?age. of coarsely ground pork and finely is a varia­ chopped beef. tion of knackwurst, made in this Ger­ Blutwurst () is diced man town. pork fat, ground meat and beef or Knackwurst, Knoblauch is a large, gar­ pork _blood, available fresh or cooked. licky frankfurter about 4 inches long. Berliner blood sausage· is cooked and Regensburger is a knackwurst, th·e Ba-', smoked and contains bits in­ varian equivalent of our . stead of pork fat.

Although adapted throughout history by many cultures and nationalities no other ~ountry has been linked to the popular sausage as closely as G~rmany. Steamed in beer and compleme nted by sauerkraut and hot potato salad, it's hearty fall fare.

Braunschweige, is a smoked liver sau­ Krakauer is cooked, smoked lean pork sage named for the,.,ciJ.y_ in which it and chopped beef, a Polish and Ger­ was created. .J~ man favorite. Fleischwurst is a lightly smoked sau­ or is a bright red s;ige of beef, pork or a combination of smoked sausage of beef and pork, the two shaped in a ring. · short and soft. Frankfurters and Wieners, almost in­ Strasbourg is similar to a frankfurter in terchangeable favorites. in Ame~ica, ingredients, smoked and then cooked. are comprised of beef, veal, or beef and pork. They are roasted or ste.imed }'achtwurst or /a gtwurst is a coarsely in beer at the Fest. · . chopped pork and beef sausage, ex- leberkase is a delectable loaf of pork; cellent when eaten cold. ! pork liver and other tasty ingredients,. served with crisp rolls and_ sweet Ba­ varian .

Sa.usage varieties seem as limitless as_the many ways to s~r~e them. An ilnnual Oktoberfest treat, they're always piping hot, plump and Juicy •~dare . readily accepted by American tastes, running the gamut from mild to spicy.