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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
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
powder, usually served with french fries — 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
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,
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
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
Pepperoni is a spicy Italian-American variety of
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
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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