Global food category
264 traditional foods, ingredients, and local specialties connected by one appetite.
Creole Blood Sausage
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264 foods match this view. Narrow them by country, type, rarity, or name.
Guadeloupe
Boudin Creole
Spiced blood sausage; a rich and flavorful dish made from blood, spices, and vegetables; often grilled or pan-fried; a charcuterie specialty; traditionally served as a starter; the boudin creole that is a Guadeloupean essential.
Hungary
Csabai kolbász
Csabai sausage is a spicy smoked sausage from Békéscsaba, made in its protected regional style and seasoned with paprika.
England, United Kingdom
A coarse-cut pork sausage seasoned with pepper, sold in one continuous unlinked coil and sold by length rather than by the sausage.
Berlin, Germany
Berlin street food staple made with boiled and fried sausage served with curry-spiced tomato sauce.
Australia
Pluto Pup
A Dagwood Dog is a battered sausage on a stick, deep-fried until crisp and served with tomato sauce at fairs.
Debrecen, Hungary
Debreceni
Debreceni Sausage is a pork sausage heavily spiced with paprika, garlic, pepper, and marjoram, reddish-orange color.
Auvergne-Rhône-Alpes, France
Diots au vin blanc are Savoy sausages braised in white wine with onions, producing a tender sausage and sauce.
Belarus
Докторская колбаса
The pale pink emulsified boiled sausage standardized by the 1936 Soviet GOST as doctor's sausage: beef, pork, milk and eggs.
Netherlands
Metworst
Air-dried pork sausage with strong flavor, traditional in northern provinces, sliced and eaten as a snack with bread.
Cork, Ireland
Drisín
A Cork and Limerick blood pudding with milk, fat, and breadcrumbs, served with tripe, a regional and delicacy classic
France
Saucisson sec
Cured dried pork sausage with many regional varieties, a French bar snack staple.
Dublin, Ireland
Cadal
A Dublin dish of sausages, bacon, potatoes, and onions simmered in broth, a daily and home classic.
Vienna, Austria
Austrian cold cut made from spiced beef, pork, and bacon fat mixture, fine texture with good spice balance, known in Vienna since 1820s.
Sweden
Falukorv
Smoked pork and beef sausage with potato starch from Falun, pre-cooked and protected by EU TSG status.
Portugal
Flour, wine and paprika sausage, another cozido staple.
Portugal
Farinheira de Portalegre is a Portuguese sausage or cured meat from Portalegre District, seasoned and preserved to concentrate its smoky, savory flavor.
Faroe Islands
Blóðmørur
Sheep blood, flour and mutton-tallow sausage, a traditional hjallur/autumn product.
Philippines
Longganisa
Filipino sausage with many regional varieties, from sweet (hamonado) to garlicky (de recado).
Germany
Fine cooked sausage similar to bologna, with smooth texture and mild flavor.
Frankfurt, Germany
Frankfurter Rindswurst is a finely emulsified all-beef sausage with a gently smoked casing and firm, juicy bite.
Frankfurt, Germany
Frankfurter Würstchen
Lightly seasoned slim sausage made entirely with pork in natural sheep casing, boiled and lightly smoked.
South Australia, Australia
South Australia's luncheon sausage: a smooth pink emulsified pork-and-beef loaf sold skin-on in rings from deli counters, sliced cold for sandwiches or fried for breakfast. Other states call the same product devon or polony.
Galicia, Spain
Androlla
A traditional Galician semi-dry sausage made from pork spare ribs, skins, garlic, oregano, and pimenton, smoked and dried, then cooked before eating.
Romania
Cârnați
Fresh or smoked garlicky pork sausages made at the winter slaughter, grilled, fried or simmered in stews.
Croatia
Češnovka
Sausage heavily seasoned with garlic, a regional specialty with pronounced garlic flavor, traditional and aromatic, a continental favorite.
Louisiana, United States
Louisiana boudin made with alligator meat, rice, and Cajun seasonings.
Guria, Georgia
Კუპატი
A coarse sausage of pork, offal, pomegranate seed and blue fenugreek in a natural casing, grilled or fried until the skin splits.
Wales, United Kingdom
A meatless sausage of cheese, leek and breadcrumbs bound with egg, breadcrumbed and fried until crisp.
Glarus, Switzerland
A mild veal sausage from eastern Switzerland, lightly seasoned and boiled or grilled, served with onion sauce and potatoes.
Cincinnati, United States
A Cincinnati breakfast sausage of ground pork and pin-head oats, sliced and fried crisp.
Argentina
Chorizo a la parrilla
A fresh pork and beef sausage seasoned with paprika, garlic, and oregano, grilled until charred outside and juicy inside. The backbone of the asado and the choripán.
Norway
Grillpølse
A Norwegian grilled sausage, served in a bun or with lompe, a braai and street staple
Finland
Ryynimakkara
Sausage containing barley groats, lowering meat and fat content, a traditional Finnish product grilled or pan-fried.
Germany
Grobe Krautwurst is a coarse pork sausage mixed with cabbage or cabbage seasoning and robust peppery spices.
Gyula, Hungary
Gyulai kolbász
Gyulai sausage is a protected smoked sausage from Gyula, beech-wood smoked and seasoned with paprika and garlic.
Uzbekistan
Ҳасиб
A Uzbek boiled sausage with rice, blood, and fat, a festive and regional classic