Sausages

🇷🇴Romania

Head Cheese

Tobă

Pork head meat, tongue and skin set in aspic inside a stomach casing, sliced thin and eaten cold with mustard.

🇺🇸United States

Hog Maw

A Pennsylvania Dutch and soul-food dish of a pig's stomach stuffed with potatoes and sausage, then roasted.

🇬🇧England, United Kingdom

Hog’s Pudding

Hog’s Pudding is a coarse West Country white sausage made with pork, suet, and seasoned cereal.

🇩🇪Germany

Hunting Sausage

Jagdwurst

Coarse cooked sausage with visible pork meat chunks, hearty and flavorful, also called Schinkenwurst.

🇺🇾Uruguay

Húngara

A spicy paprika-red sausage grilled and served in a bread roll with mustard or mayonnaise.

🇮🇸Iceland

Icelandic Hot Dog

Pylsur

Iceland's beloved lamb hot dog with onions, ketchup, mustard, and remoulade, a street and daily classic.

🇰🇵Pyongyang, North Korea

Injo Kogi

인조고기

Sausages made from soybeans and other ingredients, a way of getting protein when meat is scarce; the related injo kogi bap is cooked rice wrapped in the leftover skin from soybean paste; a popular North Korean street food that emerged from economic hardship; a creative substitute for meat sausages.

🇸🇪Sweden

Isterband

Coarsely ground, lightly smoked pork sausage with barley and potato, slightly sour from fermentation.

🇸🇰Slovakia

Jaternica

Pork offal and rice or barley packed into a casing with marjoram and garlic, made at the winter slaughter and fried or baked until the skin splits.

🇨🇿Czech Republic

Jelito

Czech blood sausage with barley and buckwheat, served fried with sauerkraut.

🇸🇮Slovenia

Jetrnice

Jetrnice are Slovenian liver sausages made with pork, liver and grain, traditionally cooked for winter meals.

🇨🇿Czech Republic

Jitrnice

Soft liver sausage with bread and marjoram, part of the Czech zabijačka pig slaughter.

🇧🇹Bhutan

Juma

ཇུ་མ།

Minced meat mixed with rice and spices and packed into intestine, boiled and then sliced and fried.

🇵🇱Poland

Kabanosy

Polish thin, dry, smoked pork sticks, crunchy and savory, often flavored with caraway. A portable snack, served with bread and mustard, a national and export staple.

🇵🇱Poland

Kaszanka

Polish blood sausage (kiszka) of pork offal, buckwheat, and blood, seasoned with marjoram and onions. Grilled or fried until crispy, a rustic, hearty staple, served with bread.

🇰🇿Kazakhstan

Kazy

Қазы

Horse-rib meat and fat are packed into a natural casing, then salted, smoked or boiled, and sliced into rich coins.

🇦🇱Korçë, Albania

Kernacka Korce

Kërnacka Korçë

Small grilled sausages from Korce with onions and spices, juicy well-seasoned meat with good char and proper casing, a Korce regional specialty, traditional and beloved, a local street food icon.

🇵🇱Poland

Kiełbasa Biała

Polish white sausage (raw, unsmoked), seasoned with marjoram and garlic, boiled or baked with onions. An Easter Sunday staple, mild and juicy, served with żurek and horseradish.

🇵🇱Poland

Kiełbasa biała parzona Wielkopolska

Kiełbasa biała parzona Wielkopolska is a cooked sausage from Greater Poland Voivodeship, rooted in local cooking tradition. Distinct from food-kielbasa-biala.

🇵🇱Kraków, Poland

Kiełbasa Krakowska

A thick, smoked, dried pork sausage from Kraków, seasoned with pepper, garlic, and nutmeg. Served cold in slices as a sandwich meat or snack, a national staple.

🇵🇱Lesser Poland, Poland

Kiełbasa Lisiecka

A premium smoked pork sausage from Liszki near Kraków, with PGI protection. Made from lean pork, seasoned with garlic and pepper, a artisanal specialty, served cold or grilled.

🇵🇱Poland

Kiełbasa Myśliwska

Polish hunter's sausage: a thin, smoked, dried pork sausage, portable and long-lasting. A rustic, savory snack, served cold with bread and mustard, a hunting classic.

🇵🇱Kraków, Poland

Kiełbasa Podwawelska

A smoked and steamed pork sausage from near Kraków, mildly aromatic with garlic. Served hot after frying or grilling, with mustard or horseradish sauce, a national staple.

🇵🇱Silesia, Poland

Kiełbasa Śląska

A Silesian smoked pork sausage, medium-ground, mildly seasoned with garlic and pepper. Served grilled or boiled with bread and mustard, a regional staple.

🇵🇱Poland

Kiełbasa Żywiecka

A thick, smoked, dried pork sausage from Żywiec, seasoned with garlic and pepper. Served cold in slices or grilled, a regional staple, savory and firm.

🇵🇱Podlasie, Poland

Kindziuk

Кіндзюк

A Polish dried, smoked pork sausage from Podlasie, stuffed with lean pork and seasoned with garlic. A rustic, firm, dry sausage, served cold in slices, a regional specialty.

🇮🇱Israel

Kishka

קישקע

An Ashkenazi-Jewish stuffed derma sausage of flour, fat and onions, traditionally cooked in cholent or Shabbat stews, brought to Israel by European Jews.

🇵🇱Poland

Kiszka Ziemniaczana

Silesian potato sausage.

🇩🇪Germany

Knackwurst

Pre-boiled sausage made from ground pork and beef, heavily seasoned with garlic with high fat content.

🇰🇷South Korea

Korean Blood Sausage

순대

Pork intestines stuffed with glass noodles, pork blood, vegetables, and glutinous rice, steamed and sliced, a popular street food.

🇵🇱Silesia, Poland

Krupnioki

A Silesian blood sausage with barley groats, pork offal, and blood, seasoned with marjoram. A rustic, hearty sausage, served fried or grilled with bread and mustard, Silesian.

🇸🇮Slovenia

Krvavice

Blood sausage of pork blood, buckwheat groats or barley, fat and marjoram, made at the winter pig slaughter and pan-fried until the skin splits.

🇸🇰Slovakia

Krvavnicka

Krvavnička

Blood sausage made at winter slaughter, often with buckwheat.

🇧🇾Belarus

Kryvianka

Крывянка

Pig's blood mixed with buckwheat or barley groats and fat, packed into casings and boiled, then sliced and fried until the skin blisters.

🇭🇷Slavonia, Croatia

Kulen Sausage

Kulen

Premium spicy dry-cured sausage from Slavonia made from pork, red paprika, and garlic, the first Croatian food with PDO protection.

🇦🇹Bavaria, Austria

Leberkäse

Meat Loaf

Meatloaf made from finely ground pork, beef, and bacon, baked until crispy outside and juicy inside, contains no liver in Austria, a daily staple.