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World's best sausages

If you believe we've missed an important world food or drink, please let us know.

 

Salami

 
 

Black pudding or blood pudding is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled...

 

Bologna sausage is an American sausage somewhat similar to the Italian mortadella (a finely hashed/ground pork sausage containing cubes of lard that originated in the Italian city of Bologna). It is commonly called boloney or more formally, balongna...

 

A bratwurst is a sausage usually composed of veal, pork or beef. The name is German, derived from Old High German brätwurst, from brät-, which is finely chopped meat and -wurst, or sausage. Bratwurst are usually grilled and sometimes cooked in broth or beer...

 

Chorizo is a term encompassing several types of pork sausage originating from the Iberian Peninsula. Chorizo can be a fresh sausage, in which case it must be cooked, but in Europe it is more frequently a fermented cured smoked sausage, in which case it is usually sliced and eaten without cooking...

 

Currywurst, a large-format fried or grilled sausage cut into thick slices and seasoned with spicy ketchup and generous amounts of curry powder, usually served with french fries Ч a popular snack originating in early 1950s Berlin...

 

English sausages, colloquially known as "bangers", are distinctive in that they are usually made from fresh meats and rarely smoked, dried, or strongly flavoured. Following the post World War II period, sausages tended to contain low-quality meat, fat, and rusk...

 

Fasole cu cârnaţi (Romanian for "beans with sausages") is a very popular Romanian dish, consisting of baked beans and sausages. A variation replaces the sausages with afumătură (smoked meat)...

 

Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours...

 

A hot dog (also known as a frankfurter, frank, wiener, or weenie) is a moist sausage of soft, even texture and flavor, often made from advanced meat recovery or meat slurry. Most types are fully cooked, cured or smoked...

 

Mortadella is a large Italian sausage or cold cut (salume) made of finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is delicately flavored with spices...

 

Pepperoni is a spicy Italian-American variety of salami made from cured pork. However, Halal or Kosher Pepperoni may be made from beef. It is a descendant of the spicy salamis of Southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples...

 

Pølser is a type of boiled sausage very common in Denmark. Since hot dog stands are ubiquitous in Denmark some people regard pølser as one of the national dishes. Their most noticeable aspect is that the skin often contains a traditional red dye making it bright red...

 

Pork roll is a type of sausage-like meat product commonly available in and around New Jersey. In North Jersey it is usually called Taylor Ham. The product, as it is made today, was developed in 1856 by John Taylor of Trenton, New Jersey...

 

Salami is cured sausage, fermented and air-dried. Historically, salami has been popular among Italian peasants because it can be stored at room temperature for periods of up to a year, supplementing a possibly meagre or inconsistent supply of fresh meat...

 

A Scotch egg consists of a shelled hard-boiled egg, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. Scotch eggs are commonly eaten cold, typically with salad and pickles...

 

Toad in the hole is a traditional English dish comprising sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy...

 

Usban is a well-known Libyan dish made by stuffing the entrails of animals after going through an intensive cleaning, usually sheep, but also, cattle and camels. The main ingredients of the stuffing are rice, parsley, meat and pluck...

 

White pudding or oatmeal pudding is a meat dish popular in Scotland, Ireland, Northumberland, Nova Scotia, and Newfoundland. It is also quite popular in Devon and Cornwall, where it is known as Hog's pudding...

 
 
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