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A plate of bratwurst, sauerkraut and mashed potatoes, typical of German cuisine. Csabai kolbászok (Hungarian csabai sausages) Full Scottish breakfast: black pudding, Lorne sausage, toast, fried mushrooms and baked beans. A sausage is a type of meat product usually made from ground meat —often pork, beef, or poultry —along with salt, spices ...
Käsekrainer (German: [ˈkɛːzəˌkʁaɪ̯nɐ] ⓘ) is a type of lightly smoked Brühwurst containing roughly torn bits of pork and 10% to 20% cheese (for example Emmentaler) cut into small cubes. They are sold all over Austria at Würstelstand outlets. [1] It is a variety of Carniolan sausage.
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.
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]
It is a salume [1] that comes from the area around of Spilinga. [2] 'Nduja is made with meat from the trimmings from various meat cuts and fatback, and sun-dried Calabrian chilli peppers, which give 'nduja its characteristic fiery taste. These are minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage ...
Salsiccia fresca. Salsiccia fresca ('fresh sausage') is a type of sausage that is usually made somewhat spicy. It is made from fresh meat (often pork) and fat, and is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gut casings. [1][2] Salsiccia fresca al peperoncino ('fresh chilli sausage') is a spicy sausage ...
Media: Goetta. Goetta (/ ˈɡɛtə / GHET-ə) [1] is a meat-and-grain sausage or mush [2] of German inspiration that is popular in Metro Cincinnati. It is primarily composed of ground meat (pork, or sausage and beef), steel-cut oats and spices. [3][4] It was originally a dish meant to stretch out servings of meat over several meals to conserve ...
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 ...