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A PDO-protected stuffed pig's trotter from Modena, Italy, traditionally served on New Year's Eve with lentils, with origins traced to the early 19th century.

Cotechino Modena is an IGP-protected cooked pork sausage from Modena, Emilia-Romagna, made with rind, lean meat, and fat, traditionally served with lentils on New Year's Eve across Italy.

A smoked sausage of Polish origin named after the city of Kraków, made from coarsely ground pork and widely produced across Central European countries.

A thin, lightly smoked sausage developed in Vienna, Austria, in the 18th century that became the direct prototype for the modern hot dog consumed worldwide.

A Polish smoked sausage named after Wawel Castle in Kraków, made from coarsely ground pork and a recognizable staple of Polish charcuterie tradition.

A strongly flavored French sausage from Troyes, Champagne, made from coarsely cut pork intestines and stomach, traditionally served grilled, with a devoted following in France.

A German spreadable pork liver sausage made from liver, fat, and spices, one of the most widely consumed sausage varieties in Germany and Central Europe.

A traditional Danish coarsely ground pork sausage seasoned with allspice, cloves, and onion, a festive staple often served at Christmas julefrokost.

A coarse Austrian pork sausage traditionally sold boiled from Viennese street stands, coarser in texture than Extrawurst and typically served with mustard.

A German cooked sausage made from pork and beef seasoned with pepper and cardamom, named for its traditional pairing with beer despite containing no beer in its recipe.

Hungarian sausage of pork offal and rice, produced in liver and blood varieties, a traditional centerpiece of Hungarian pig-slaughter celebrations held in late autumn.

A German cooked sausage made from finely ground pork and beef, lightly smoked for a mild flavor and soft texture, commonly served sliced as a cold cut across Germany.

A cooked Swedish sausage originating in Falun, Sweden, made from pork and beef with mild spicing, one of the most widely consumed sausages in Sweden.

A Romanian pressed head cheese made from cooked pork skin, organ meat, and aspic stuffed into a pig's stomach, a staple of traditional Romanian charcuterie.

A mild German cooked sausage (meaning 'hunter's sausage') made from finely ground pork with visible fat pieces, commonly sliced for cold-cut platters throughout Germany.

An Austrian fine-textured boiled sausage made from a blend of pork and beef, widely consumed cold in sandwiches and a staple of Austrian everyday cuisine.

A finely emulsified boiled sausage popular in Romania, Serbia, and neighboring Balkan countries, similar in texture to bologna and typically served sliced cold.

A Mid-Atlantic American pork product made by simmering pork scraps with cornmeal and spices then slicing and frying the loaf, developed by German immigrants in Pennsylvania.

A large-diameter mild cooked sausage derived from Italian mortadella, introduced to the United States by European immigrants and named after Bologna, Italy.