German sausages are commonly served cold, especially as part of a cold cut selection or in sandwiches.
A variety of other sausages such as Weisswurst, Bratwurst and Currywurst can also be eaten and served cold.
Many types of German sausages which include Gelbwurst "yellow sausage", Blutwurst "blood sausage" and even Frischwurst-Aufschnitt "fresh sausages and cold cuts", are frequently sliced and then served cold as part of a charcuterie board or Aufschnitt cold cut platter.
Various different sauces like Zungenwurst "blood sausage with tongue", can also be found in sandwiches.
Cervelat sausage is also enjoyed cold and is made with pork, beef and bacon and is then smoked and cured.
During Oktoberfest, sausages are also part of cold platters and can be consumed cold as well, although some sausages are grilled or boiled during Oktoberfest.
Bruhwurst is a category of sausages which includes a vast number of varieties of sausages which can also eaten eaten cold or hot.
Knackwurst is a type of sausage which is often cooked and eaten warm, but can also be served or eaten cold.
And Regensburger wurst can be served cold or hot and even some liverwurst or teewurst are also spreadable and served cold.