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Close Tasting Table To-Dos. Around the Web. Thanks for sharing! They come already cooked, but most people heat them before serving. Closest substitutes: andouille or Spanish chorizo or linguica. Pronunciation: KISH-kah. Sausage description: This Jewish speciality consists of beef intestines stuffed with matzo meal, onion, and suet. Sausage description: These smoked beef sausages are seasoned with lots of garlic.
They should be cooked before eating, and they're often served like hot dogs or smothered in sauerkraut. Closest substitutes: hot dogs.
Sausage description: This Hungarian sausage is similar to Polish kielbasa, except that it has paprika added to it. Sausage description: The name means "hunter," perhaps because this smoked beef sausage needs no refrigeration and is handy to take on hunts.
Look for thin flat sticks in German delis. Closest substitutes: pepperoni or salami. Sausage description: These pork sausages look and feel like pepperoni, but they're much sweeter. Closest substitutes: chorizo or salami or ham diced. Pronunciation: lin-gwee-SAH. Sausage description: This is a fairly spicy Portuguese smoked garlic sausage. You need to cook it before serving it.
Closest substitutes: linguisa or kielbasa or Spanish chorizo or andouille. Closest substitutes: kielbasa or pepperoni or chorizo milder. Pronunciation: loo-KAH-nih-kah. Sausage description: This spicy Greek sausage is made with lamb, pork, and orange rind.
Cook it before serving. Sausage description: This is a Danish pork sausage. Sausage description: This North African lamb sausage is seasoned with garlic and hot spices. It's often used in couscous dishes. Sausage description: At least two kinds of sausages answer to the name mettwurst. People in Cincinnati use the name to describe a kielbasa-like sausage that's made with beef and pork, seasoned with pepper and coriander, and smoked. They like to grill it and serve it on a bun. Elsewhere, mettwurst is soft like liverwurst and ready to eat.
It's usually spread on crackers and bread. Closest substitutes: kielbasa for Cincinnati's mettwurst or bratwurst for Cincinnati's mettwurst or teewurst for spreadable mettwurst. Sausage description: This is Spain salty version of blood sausage, usually made with onion or rice as a filler. Closest substitutes: boudin rouge. Sausage description: This spicy sausage is made with beef and pork. It's hard and chewy, and makes a terrific topping for pizza.
You don't need to cook it before eating. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Types of Sausage. Continue to 2 of 5 below. This type of sausage traditionally hails from northern Thailand, but its popularity has since spread, making it a common dish throughout the rest of the country as well.
Although there are a great many regional varieties of sai ua, it usually consists of minced pork flavored with red curry paste and herbs. People often grill it before eating and serve it with sticky rice, as a part of starter course or an appetizer to a meal.
Traditionally, families cooked and ate this dish at home. In modern times, however, its popularity has led it to become available in shops and restaurants as well.
It probably reminds you of the Longaniza that we discussed in Argentina. But while the two sausages have a similar point of origin, they developed in such different geographic regions that they have since become total separate entities.
In the Philippines, longganisa simply refers to sausage flavored with indigenous spices. This means in every region of the country, there are slightly different variations of this sausage.
Almost all are made from pork, beef or chicken, though you can use tuna as well. Most longganisa contains Prague powder, and each variety is typically sold fresh instead of smoked.
This is largely where the similarities between them end, however. Lucban Longganisa, for example, is heavily flavored with garlic. Longganisa hamonado, on the other hand, has a distinctly sweet taste. These are just a few examples of the wide variety that exists among this one subset of sausage. This part of the world is almost certainly not the first place we would think of in a conversation on sausage origins. Nevertheless, these parts of the world developed their own unique take on sausage as well.
Try them for yourself and see what you think. This is a traditional native Hawaiian dish that has its roots far back in history. Traditionally, the dish was prepared by taking pork and a few pieces of fish, and wrapping them in luau leaves.
This was then placed in an underground oven, known as an imu. Hot rocks were placed on the dish, which would be buried for a few hours to cook. After the designated several-hour period, it would be ready to eat. The modern preparation is slightly different but still just as delicious.
Today, the dish typically consists of salted butterfish, taro leaves and your choice of pork, beef or chicken. People often serve it as a lunch dish with sides of macaroni salad and rice.
Sausage has been and remains an important staple in American diets. Many American stores and restaurants offer their own spin on sausage varieties from other parts of the world, but there are a few types of sausage that are distinctly American.
The two most popular types are:. Cajun sausage is a smoked pork sausage that offers an American spin on the French Andouille sausage. The Cajun variety differs in that it is made with shoulder meat, wine, pepper, garlic and onions and is spicier overall.
Cajun sausage is typically used in jambalaya dishes, which is a Southern-style dish. It is particularly popular in the state of Louisiana, where the culture is heavily influenced by French roots.
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