Sure, Siggi! Part of my interest is in learning what all is out there. When I see German sausage recipes listed in English sources, it is usually limited to the usual bratwurst, pork/beef or all-beef frankfurter, weiner, bockwurst, weisswurst, etc., but there is so much more out there. Rarely do you see something like pinkelwurst mentioned, or any of many, many other styles from the different regions of Germany.
Americanized versions of German sausages often call for beef, when the authentic German sausage may have originally been all pork (like the frankfurter). I am allergic to beef and sensitive to cow dairy, but can substitute goat milk where milk is called for. I can't do beef, at all, but can substitute bison if I wish. So, I am particularly interested in German sausages that do not contain beef. Pork is most common, I'm sure, but I'd also be interested in poultry and game sausages.
So, primarily, pork, poultry and game sausages that are not the typical, Americanized German sausages we see in the US. Shall we start with all-pork frankfurter wurst? I'm curious what differences in meat class and spices there might be. I suggest we start a new discussion in the appropriate forum, from here, since this is supposed to be about books.
Don't tell me the odds.