Teewurst Brötchen
Teewurst Brötchen is restraint on a roll: a smoked, raw-cured spreadable sausage drawn across crusty bread, named for the teatime table. Its protected name was fixed to Rügenwalde in 1927.
Leberwurst, Teewurst & Schmalz
Schmalzbrot
Lard bread; bread spread with Schmalz (rendered lard), sometimes with apple, onion, or cracklings.
Mettwurst Brötchen
Spreadable smoked sausage on roll; soft, spreadable cured pork sausage, not to be confused with raw Mett.
Leberwurst Brötchen
Liverwurst on roll; spreadable liver sausage (pork liver, pork meat, fat, onions, spices), various styles from smooth to coarse.
Kalbsleberwurst Brötchen
Veal liver sausage; more delicate than pork.
Grobe Leberwurst Brötchen
Coarse liverwurst; chunky texture, more rustic.
Griebenschmalz Brötchen
Griebenschmalz is rendered pork lard given back its Grieben, the crisp cracklings, with apple, onion and marjoram on a firm roll. The standing snack of the Bavarian Brotzeit and the beer garden.
Feine Leberwurst Brötchen
Fine liverwurst; smooth, spreadable, sometimes called 'Leberwurst fein'.