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Boerewors. Boerewors (pronounced [ˈbuːrəˌvɔrs]) is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Zambian, Botswanan, and Namibian cuisine, and is popular across Southern Africa. The name is derived from the Afrikaans words boer (literally, a farmer) and wors ('sausage'). [1]
Bologna sausage, informally baloney (/ bəˈloʊni / bə-LOH-nee), [1] is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage, named after the city of Bologna (IPA: [boˈloɲɲa] ⓘ). Typical seasonings for bologna include black pepper, nutmeg, allspice, celery seed and coriander, and, like mortadella ...
Cervelas à l'alsacienne with cheese and bacon. Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon), Belgium, the Netherlands and parts of Germany. The recipe and preparation of the sausage vary regionally. The sausages are spelled cervelas in the French-speaking part of ...
The Carniolan sausage contains at least 75 to 80% pork (aside from bacon) and at most 20% bacon. It may contain as much as 5% water, the sea salt from Sečovlje salt pans, little garlic, saltpetre and black pepper. No other ingredients are permitted. The meat must be cut in small pieces 10 to 13 mm and bacon 8 to 10 mm.
Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. As a meal, landjäger sausage can be boiled and served with ...
Vienna sausage (German: Wiener Würstchen, Wiener; Viennese / Austrian German: Frankfurter Würstel or Würstl; Swiss German: Wienerli; Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep 's intestine, then given a low-temperature smoking. [1][2] The word Wiener is German for ...
Kabanos (/ kəˈbænəs /; Polish: [kaˈbanɔs] ⓘ, plural: kabanosy), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically, they are quite long, 60 cm (24 in), but very thin, with a ...
Bockwurst is a German sausage traditionally made from ground pork or veal (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives and parsley, are also often added and, in Germany, bockwurst is often smoked as well. Bockwurst was originally said to have been ...