Bratwurst (] ) is a type of German sausage made from veal, beef, or most commonly pork.
 The name is derived from the Old High German "Brätwurst", from "brät-", finely chopped meat, and "Wurst", sausage, although in modern German it is often associated with the verb "braten", to pan fry or roast.
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, with a skin around it.
 Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials.
 Sausages that are sold uncooked are usually cooked in many ways, including pan-frying, broiling and barbecuing.
 Some sausages are cooked during processing and the casing may then be removed.
Jagdwurst (which means "hunting sausage") is a German cooked sausage made of lean beef and pork, as well as belly of pork, salt, pepper, garlic, mustard seed, capsicum, mace, cardamom and water, which makes the sausage juicy.
 Part of the meat is very finely minced, but another part retains its structure.
 Jagdwurst contains about 20 percent fat.
Mettwurst is a strongly flavoured German sausage, made from raw minced pork which is preserved by curing and smoking, often with garlic.
 The southern German variety is soft and similar to Teewurst.
 Braunschweiger mettwurst is smoked somewhat but still soft and spreadable, while other northern German varieties such as the Holsteiner are harder and more akin to salami, due to longer smoking.
 The Low German word "mett", meaning "minced pork without bacon", is derived from the Old Saxon word "meti" (meaning "food"), and is related to the English word 'meat'.
 Mettwurst can be prepared and eaten a variety of ways, such as cooked or fried or spread on rye bread with onions and eaten raw.
 When minced raw pork is prepared without curing or smoking, it is called simply Mett.
A sausage sandwich is a sandwich containing cooked sausage.
 It generally consists of an oblong bread roll such as a baguette or ciabatta roll, and sliced or whole links of sausage, such as hot or sweet Italian sausage, Polish sausage, German sausage (knackwurst, weisswurst, bratwurst, bockwurst), Mediterranean merguez, andouille or chorizo.
 Popular toppings include tomato sauce, mustard, brown sauce, ketchup, steak sauce, peppers, onions, sauerkraut, chili, and salsa.
 A sausage sandwich may also be sold as a hot dog.
Saure Zipfel (lit.: sour ends) or "Blaue Zipfel" (lit.: blue ends) is a typical dish of the cuisine of Franconia and Upper Palatinate that consists of Bratwurst cooked in vinegar.
Teewurst is a German sausage made from two parts raw pork (and sometimes beef) and one part bacon; they are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood.
 The sausage then has to mature for seven to ten days in order to develop its typical taste.
 Teewurst contains 30 to 40 percent fat, which makes it particularly easy to spread.
Bockwurst is a German sausage which was first mentioned in 1827 in Bavaria.
 Nevertheless, an "urban legend" in Berlin claims that it was invented in 1889 by restaurant owner R. Scholtz of Berlin.
 It is one of the most popular varieties within Germany, and can be found abroad.
 The sausage is traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst).
 Bockwurst is flavored with salt, white pepper and paprika.
 Other herbs, such as chives and parsley, are often also added and, in Germany, bockwurst is often smoked as well.
 Bockwurst was originally eaten with bock beer and it is usually served with mustard.
 A natural casing sausage, it is usually cooked by simmering although it may also be grilled.
 Boiling should be avoided as the casing may split open and the Bockwurst may look unappetizing and lose flavor to the cooking water.
A Weisswurst (German "Weißwurst" ] , literally "white sausage"; Bavarian: "Weißwuascht" ) is a traditional Bavarian sausage made from minced veal and pork back bacon.
 It is usually flavoured with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations.
 Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and three to four centimeters in thickness.
Siskonmakkara is a mild, Finnish fresh sausage made of pork, cooked before serving.
 The meat is soft and smooth-textured and usually squeezed from its casing when cooking.
 The most common dish using this sausage is siskonmakkara soup ("siskonmakkarakeitto") in which they are cooked in, and simultaneously flavours, the soup stock.
 The sausage can also be used for a stroganoff or macaroni casserole in place of mince meat.
 It does not keep well and should be used on the day it is bought.

Question: What is a type of German sausage made from veal, beef, or pork and cooked in vinegar? 
Answer: Bratwurst