Feast logo

Different kinds of sausages from all over the world

Different kinds of sausages from all over the world

By augu bealPublished 3 years ago 5 min read
Like
Different kinds of sausages from all over the world
Photo by Jonathan Taylor on Unsplash

Europe

Finland

Nakkikastike may be a typical Finnish dish made up of sliced nakki sausages. Sausages are covered with a thick, brown sauce and topped with ingredient , onions, carrots and cream. Nakki may be a mild Finnish sausage.

The traditional recipe doesn't include ingredient but adds a robust flavor. Various herbs and spices are often added or mushrooms to the sauce. The dish is served with boiled or boiled potatoes but also can be amid fresh or cooked vegetables or pasta.

UK

Whipped sausage may be a simple dish where the sausage is dipped in batter and fried deep in hot oil. This dish is popular within the uk , Ireland, New Zealand and Australia. In sausages within the UK they're often soaked within the same batter as fish and served with chips.

In Ireland, in County Meath those sausages are separated after frying and topped with onions and topped with ketchup.

England

Cumberland Sausage may be a long, coil-shaped sausage. it's a pink English delicacy and is formed with sour pork and features a half texture. Sausage can contain ground pork, rusk, water or ice, also as spices and spices like pepper, salt, thyme, nutmeg and cayenne pepper.

Cumberland sausage should be made within the Cumberland region using traditional methods. It makes for nutritious meals when grilled with Cumberland sauce, mash potatoes, and fresh watercress on the side.

Scotland

The Stornoway blood sausage sausage features a deep reddish-brown color when it's green. Ingredients wont to make sausage include good beef, oatmeal, onion, pork, beef or lamb blood, water, salt, pepper and sausage sausages. No other spices are allowed.

When sausage is cooked it's almost black but retains its shape. Inside it's moist, full, and delicious without lumps of oil.

Northern Ireland

Vegetable Roll may be a beef product that's shaped sort of a large sausage. it's very spicy with fresh herbs and spring onions. Whether fried or sliced or grilled vegetable roll is that the basis of Ulster Fry. It are often served alone or with boiled potatoes and beans for dinner.

In France

The Saucisson brioche may be a special feature of the French establishment in Lyon. This dish may be a complete sausage full of pistachios and baked inside a brioche bread. Saucisson sausage big, thick. The dough is a smaller amount palatable and richer in egg than the standard morning brioche.

The sausage and brioche mixture is baked within the oven until the bread is golden brown. it's served warm dig pieces. Ideal if amid Beaujolais glass.

Boudin noir aux pommes may be a traditional French dish prepared with sausage and apples. blood pudding is fried in oil and chopped apples are fried within the same oil. Sausage is served over apples.

Germany

Gruenkohl and Pinkel are a typical winter meal from North Germany. The dish contains chopped kale cooked with chopped onions and onions. Then smoked sausage consisting of pork, and grits referred to as Pinkel were added. The dish is typically served with boiled or fried potatoes. The dish is typically amid local beer or wine.

Lyoner wurst may be a German bound sausage prepared with pork, bacon, garlic and various spices. Sometimes beef are often added, After the boiling sausage process is smoked and both ends are tied with string which provides it the form of a horse ring.

The name sausage comes from the French city of Lyon. Lyoner wurst is usually mentioned as German bologna or garlicky bologna outside of Germany.

Presskopf wurst may be a sort of German main cheeses processed with pork or calf, rinds, bacon, pork heart, and sometimes cut of pork or pork meat. it's seasoned with garlic, onion, pepper, salt, nutmeg, and sugar and full of sausage sausages.

The word presskopf means a pressurized head in German and means how to press the sausage after the burning process.

Poland

Kielbasa is that the quite traditional Polish smoker kielbasa. Sausage is formed from ground pork that's pre-seasoned with salt, pepper, sugar, garlic and marjoram. The prepared meat mixture is placed during a large round case and refrigerated for 1 to 1.5 days. However, it's now more common to smoke because it allows for faster cooking of sausage.

Another version of this authentic sausage introduced by the Polish government in 1964 is sausage mixed with 80% pork and 20% beef, Old kielasa is usually baked, grilled or added to traditional Polish soups.

Kielbasa Polska is one among the foremost traditional Polish sausages that follow the old sausage. Sausage is cooked with lean pork, low-fat pork, sugar, garlic and spices like peppers, marjoram, mustard seeds, and thyme. The mixture is mixed and cooled before being put into the pig casings.

Kielbasa Polska usually smokes a touch and is left to dry and ripen for a couple of days. Sausage are often eaten raw or cooked and served with chopped vegetables, onions, beetroot, horseradish, mustard, and side bread.

Romania

Caltabos may be a Romanian liver-based sausage . These sausages are traditionally prepared during the winter holidays. Caltabos are some things special made so there's no real recipe for them. additionally to liver, sausage can include other sorts of offal like heart, spleen, lungs and kidneys.

All ingredients are boiled in garlic and bay leaves and crushed and mixed with meat, caramelized onions, spices and rice (optional). Caltabos unlike other Romanian sausages isn't fried but boiled. Cold is served with bread and green onions or cucumbers on the side.

Legend has it that Cotechino sausages first appeared within the winter of 1511 in Mirandola. the town was under siege by Pope Julius II's troops. For the small savings they need within the wa

cuisine
Like

About the Creator

Reader insights

Be the first to share your insights about this piece.

How does it work?

Add your insights

Comments

There are no comments for this story

Be the first to respond and start the conversation.

Sign in to comment

    Find us on social media

    Miscellaneous links

    • Explore
    • Contact
    • Privacy Policy
    • Terms of Use
    • Support

    © 2024 Creatd, Inc. All Rights Reserved.