Sausage for Supper

Europe

Austria

Salzburg is the birthplace of the Austrian sandwich known as bosna. A bratwurst sausage, onions, parsley, ketchup, mustard, and curry powder are stuffed into a white bread bun.

Bosnia and Hercegovina

Bosnian cevapi, a dish of Turkish origin, is the nation’s favorite and a source of immense pride. Usually made with ground beef or a combination of beef and other meats like lamb or veal, these small, hand-rolled minced meat sausages are barbecued over charcoal and seasoned with a variety of spices, among them garlic, salt, black pepper, and occasionally paprika or hot red pepper flakes. A portion of the dish typically consists of ten pieces of ćevapi wrapped in soft, moist, slightly grilled flatbread called lepinja or somun, accompanied by raw onions, roasted red peppers, and eggplant relish.

Cyprus

Caul fat, a thin, fatty membrane that coats the stomachs of cows, sheep, and pigs, is wrapped around a mixture of minced pork and lamb, chopped red onions, and parsley to make sheftalia, a classic Cypriot sausage. The meat mixture is shaped into little sausages, skewered, and grilled after being seasoned with salt, pepper, and cinnamon. The caul fat renders as the meat cooks, giving the sausages a crispy, caramelized outside and maintaining a moist, tender inside. Sheftalia is served in a pita with salad and tzatziki made with yogurt, cucumber, and olive oil.

England

With its unusual name, toad in the hole is a traditional delicacy. The dish is made with a number of sausages baked in a Yorkshire pudding batter. It is traditionally served with vegetables, mashed potatoes, and onion gravy. It was invented in the 18th century, when batter puddings first became popular.

Germany

The city of Nurnberg in the Franconia region of Bavaria, Germany, is the source of the tiny, thin sausages known as Nurnberger Bratwurst. They are made with finely ground pork combined with spices like marjoram, salt, pepper, and occasionally a trace of nutmeg or ginger. Marjoram is a key component giving the sausages their unique flavor. They are usually grilled over a beechwood fire but can be pan-fried or cooked in a skillet. The sausages are served with sauerkraut or potato salad.

Greece

Spetsofai is a rustic dish from the Thessaly region. It combines bell pepper and sausages, known locally as "loukaniko," chopped into large chunks and covered with a thick tomato sauce. To give additional spice, hot peppers are added. The meal is eaten as a main course or meze dish that goes well with rice, potatoes, or feta cheese. It is a tavern staple in Central Greece.

Hungary

Rakott krumpli is a traditional casserole and one of the most well-liked Hungarian comfort foods. The dish is a creamy mixture of eggs and sour cream mixed with several layers of sliced potatoes, fried bacon, or csabai sausage. It is quickly roasted till golden brown and crispy. The main course is paired with pickled salads.

Netherlands

A classic Dutch sausage, braadworst, is distinguished by its size. It translates to “roast sausage” in Dutch. The sausage is usually grilled at barbecues or pan-fried with butter. It is a combination of finely ground pork, beef, or veal and delicately seasoned with coriander, nutmeg, pepper, and fennel.

Northern Ireland

The Ulster fry is Northern Ireland’s favorite breakfast dish. It consists of sausages, streaky bacon, eggs, and tomatoes along with griddle-baked soda farls (quarters) and potato bread. It is fried until the outside is golden and crispy and the inside soft and fluffy.

Portugal

Sopa de pedra translates as “stone soup." It originated in Almeirim, called the “capital of stone soup." The story says that a monk in need wanted to make soup with stones and water. The family that welcomed him gave him some pork slices, beans, sausages, and vegetables, so he wound up with a full and nourishing meal. Sopa de pedra is a mix of beans, sausages like chourico and morcela (blood sausage), pork belly, pig’s ear, and potatoes. Variations include pasta, carrots, and cabbage.

Scotland

A full Scottish breakfast is a traditional and celebrated meal that typically includes bacon, link sausages, Lorne sausage (square sausage), black pudding, haggis, baked beans, fried mushrooms and tomatoes, toast, tattie scones, and fried eggs.