The word “Rohwurst” is a German term for a category of sausage that is meant to be eaten uncooked. It is safe to eat this way because the meat has been thoroughly cured.
Rohwurst sausages can be made of pork or beef, smoked or unsmoked. Seasoning varies by kind of Rohwurst, by recipe, and of course by maker.
The sausages in this category can be sliceable or spreadable.
Sliceable ones are termed “schnittfeste Rohwurst.” Examples are Mettwurst, Zervelatwurst or German salami.
Spreadable ones are termed “streichfähige Rohwurst.” Examples are Teewurst or Pfeffersäckchen. To keep them soft for spreading, these spreadable ones have a higher fat content, and are dried less.