Lyoner is a type of cooked sausage from Germany that’s especially popular in the southern regions.
Lyoner is a type of cooked sausage from Germany that’s especially popular in the southern regions, as well as in Rhineland-Palatinate and Saarland. In other parts of the country, it’s also known as Fleischwurst.
Even though the name might make it sound like it comes from Lyon in France, the way it’s made today is very much German.
The Cachopo consists of two large veal fillets stuffed with Serrano ham and melted cheese.
Cordon Bleu. Flattened meat escalope (traditionally veal, though chicken is more common today) filled with cooked ham and cheese (frequently Gruyère)
Grobe Leberwurst is a German liver sausage that’s ground more coarsely and is common across different parts of the country.
Gelbwurst is a classic sausage from Bavaria and Franconia in southern Germany.