Ok, I'll start with the easier stuff, and work my way down.
Meat
Schweinefleisch: Meaning "Swine flesh", this is
pork, which is the most popular meat used in recipies.
Kalb:
Veal
Rind:
Beef
Huhn:
Chicken
Venison:
Wild
Wursts (Sausages)
Bratwurst: A roasted sausage, no explination is really needed. I am sure everyone has had at least one
brat in their lives.
Cheddarwurst: A twist on the bratwurst, this baby has
cheezy goodness in the center.
Kochwurst: Any type of fully cooked sausage.
Leberwurst: A fully cooked sausage made from the liver of pork, beef, or
lamb.
Braunschweiger Leberwurst: Smoked liver sausage.
Strassburger Leberwurst: Liver sausage with diced pork tounges and pistachios.
Rohwurst: A dry, hard sausage that does not require cooking such as
salami.
Brunswick Mettwurst: Smoked pork
sausage.
Weisswurst: A sausage made with
veal and
herbs.
Frankfurter: A long precooked
hotdog. Pork or beef.
Fritzies: Small breakfast sausages.
Yachtwurst: Course pork and beef sausages.
. . . and about 1500 or so other types.
Other Yummy Favorites
Summer Sausages: Hard dry sausages with lots of garlic. Many different kinds.
Bologna: You know what it is.
Mortadella: Bologna with pistachios and chunks of lard.
Blood and Tongue: The name says it all.
Head Cheese: Bits of snout and tongue suspended in gelatin.
Pastroma: Peppered beef.