Thuringian sausage (25% as compared to up to 60% in other sausages). According to German minced meat law, the "Hackfleischverordnung", raw sausages must be sold on the day of their creation or until the closing of a late-night establishment. Previously grilled sausages have a shelf-life of 15 days, and sausages immediately frozen after their creation may be stored for 6 months. The preferred preparation method for Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. The fire shouldn't be so hot that the skin breaks. However, some charring is desired. The sausages are sometimes sprinkled with beer during
Hungarian sausages outside on the fall day when a pig was slaughtered. The sausage is then hung overnight to allow the flavors to meld and some of the grease to drip out. It is now ready to be used fresh and unsmoked. Fresh sausages may have additional ingredients like liver, mushroom, bread, rice, lemon juice, eggs, cream or milk. The unsmoked sausages are typically roasted with sauerkraut or red or green cabbage, and served with mashed potatoes. The dry sausages are cold smoked and hung to cure before use. "Kolbász" is cooked Hungarian sausage, largely influenced by Polish kielbasa and is usually