Sausage Dishes

Hailing from the Thessaly region, this rustic dish combines sausages, locally referred to as loukaniko, and bell peppers, all sliced into larger chunks and doused in a rich tomato sauce. Spetsofai is commonly elevated with hot peppers whi... READ MORE

This traditional Cypriot sausage is made from a mixture of minced pork and lamb, chopped red onion, and parsley wrapped in caul fat, a thin fatty membrane that lines the stomach of cows, sheep, and pigs. There are two theories as to how the dish g... READ MORE

A true Argentinian asado is only complete with chorizo, a fresh pork (or beef or pork and beef) sausage seasoned with paprika, pepper, oregano, and garlic. It is briefly soaked in water and then grilled until the outside is charred, but the inside... READ MORE

Ovos mexidos com farinheira is a traditional dish featuring scrambled eggs cooked with farinheira, a type of smoked sausage made from flour, pork fat, and seasonings. The sausage is crumbled and sautéed until it releases its rich flavors, t... READ MORE

Nem nướng is a traditional Vietnamese grilled sausage originating from Nha Trang. The sausage is usually made with a combination of ground pork ... READ MORE

No other dish in Germany is as well known as currywurst, a street snack that has become an indispensable part of Germany’s culinary heritage. The dish is made from two essential parts - boiled and subsequently fried sausage, served whole or ... READ MORE

Rougail saucisses is a traditional dish originating from Réunion, an island that's an overseas region of France. The dish is usually made with a combination of sausages (fresh or smoked), onions, olive oil, hot peppers, tomatoes, and salt. ... READ MORE

The unusually named toad in the hole is a traditional delicacy consisting of a number of sausages baked in a Yorkshire pudding batter. The dish is traditionally served with vegetables, mashed potatoes, and onion gravy on the side. It was ... READ MORE

Salchicha parrillera is a thin, long, fresh, and coiled Argentinian sausage that is very similar to chorizo. They only differ in shape. For barbecuing, it’s usually shaped into a tight spiral and secured with long toothpicks that are pierced... READ MORE

Morcilla a la parilla is a sausage dish that’s prepared by grilling morcilla blood sausage. Every morcilla is different. Some are savory, seasoned with salt, pepper, garlic, and onion, and some are sweeter and have things like raisins, clove... READ MORE

Also known as kilted soldiers, pigs in blankets is a UK and Irish side dish consisting of cocktail-sized chipolata sausages wrapped in streaky bacon, which can be either pan-fried or baked. Chipolata sausages are fresh, pork-based sausages that ar... READ MORE

This classic street food item hails from French Brittany, more precisely from the department of Ille-et-Vilaine. Usually sold at food trucks, galette saucisse consists of a cold buckwheat crêpe that is wrapped around a warm grilled pork saus... READ MORE

Chorizo al vino is a traditional tapa or bar snack originating from Spain. The savory dish is made by braising pieces and slices of chorizo sausage in Spanish red wine. The sausage is usually cooked with garlic and bay leaves for extra flavor. Mos... READ MORE

Both a regular favorite for either lunch or dinner in many English pubs and a filling homemade meal, bangers and mash consist of large pork or beef sausages filled with savory juices, served on top of buttery mashed potatoes and accompanied by a b... READ MORE

Saucisson brioche is a French specialty hailing from the city of Lyon. It consists of a whole sausage that's (usually) coated in pistachios, then baked inside a brioche loaf. The saucisson is a large and thick sausage, while the dough is less swee... READ MORE

Boudin noir aux pommes is a traditional dish consisting of a blood sausage that is paired with apples. The French pride themselves on making an excellent blood sausage, so it is unsurprising that the dish makes for a flavorful starter throughout F... READ MORE

Battered sausage is a simple dish consisting of a sausage that is dipped in batter and deep-fried in hot oil. The dish is popular throughout the United Kingdom, Ireland, New Zealand, and Australia. In the United Kingdom, sausages are often dipped ... READ MORE

A typical winter dish from Northern Germany, Gruenkohl und Pinkel consists of finely chopped kale that is cooked with lard and onions, accompanied by smoked sausages made from pork meat and grits, called Pinkel. The dish is commonly serve... READ MORE

Utopenci is a popular Czech dish that is commonly served in pubs and bars as a snack. It consists of sausages that are pickled in a tangy marinade with bay leaves, onions, black pepper, and other spices. The dish is traditionally eaten cold with w... READ MORE

Saure zipfel is a traditional winter dish hailing from Franconia, consisting of bratwurst sausages that are simmered in a vinegar-based broth alongside onions, carrots, sugar, salt, and spices such as juniper berries, pepper, mustard seeds, and ba... READ MORE

Nakkikastike is a common Finish home-cooked dish essentially made of sautéed nakki sausages, which are then simmered in a thick, brown sauce that is usually seasoned with tomato paste, onions, carrots, and cream. Nakki is a mild Fi... READ MORE

Saucisses aux lentilles is a classic French dish that combines hearty green lentils with flavorful sausages, typically Toulouse sausages, root vegetables, and herbs. The lentils are simmered with bacon, onions, carrots, garlic, bay leaves, and thy... READ MORE

Bratwurst in Biersoße or Stolzer Heinrich (lit. Proud Henry) is a traditional dish originating from East Germany. The dish is usually made with a combination of bratwurst, dark beer, oil, sugar, salt, pepper, and spiced cookies that are used... READ MORE

Although it originated in northern Italy, cudighi sausage is nowadays primarily made and served in Michigan's Upper Peninsula. Ground pork shoulder is seasoned with cinnamon, nutmeg, red wine, and cloves, while garlic, allspice, red pepper flakes,... READ MORE

Brovada e muset is a traditional peasant dish originating from Friuli-Venezia-Giulia. It consists of brovada, fermented white turnips that have been sliced and macerated in red grape marc, and muset or musetto, a large a... READ MORE

Boudin blanc aux pommes is a traditional dish that's especially popular in the region of Sarthe. The dish is usually made with a combination of boudin blanc sausages, apples, butter, and cider vinegar. The sausages are cut into slices, while the a... READ MORE

Chorizo a la pomarola is a dish consisting of chorizo sausages slowly cooked in a rich and flavorful tomato-based sauce. This dish, deeply rooted in South American cuisine, reflects the strong influence of Italian and Spanish immigrants who introd... READ MORE

Plato de los montes de Malaga is a traditional mixed plate dish originating from Malaga. In order to prepare the plate, it is typically filled with fried eggs, fried potatoes, sausages such as morcilla and chorizo, roasted green peppers, and a mix... READ MORE

Paipet fier or pépéfier is a traditional and rural French dish originating from Doubs. The dish is made with a combination of Montbéliard sausages (made from pork and smoked), potatoes, flour, olive oil, wine vinegar, and seas... READ MORE

Cotechino in galera is a traditional dish originating from Emilia-Romagna. It's especially popular in Modena. The dish consists of cotechino, a fresh pork sausage that contains cotica (cooked pork skin) or pork rinds, giving it a... READ MORE

Sardinian salsiccia arrosto (lit. roast sausage) is a traditional meat-based second course that highlights the island’s rich culinary heritage. This dish features high-quality sausage seasoned with wild fennel and a blend of spices, while th... READ MORE

Diots au vin blanc is a traditional dish originating from the region of Haute-Savoie. The dish is usually made with a combination of onions, peanut oil, flour, butter, local white wine, and diots, sausages made from pork. The onions are thinly sli... READ MORE