Transylvania, Romania
Virsli Romanesti
Virșli românești
Thin Romanian regional sausages made from a finely seasoned meat mixture, lightly smoked and served hot from a grill or pot.
Global food category
Sausages
264 traditional foods, ingredients, and local specialties connected by one appetite.
Virsli Romanesti
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Northern Ireland, Ireland
White Pudding
Putóg bhán
An Irish pork sausage with oatmeal, fat, and spices, a daily and breakfast classic
Munich, Germany
White Sausage
Weißwurst
Munich specialty made with pork, veal, and pork fat seasoned with parsley, pepper, lemon, and salt, boiled not fried.
France
White Sausage
Boudin blanc
White sausage made without blood, smooth and mild, often served at Christmas.
Luxembourg Moselle, Luxembourg
Wine Sausage
Wäinzoossiss
Fresh pork sausage poached in Moselle white wine, a regional speciality from the Eislek.
Germany
Wollwurst
Wollwurst is a pale Bavarian pork-and-veal sausage made without a casing, poached then browned in a pan.
Isan (Northeastern Thailand), Thailand
Yam Naem Sot
ยำแหนมสด
Isan-style salad with fermented pork sausage, shallots, ginger, peanuts, and a sweet-sour-spicy dressing.
Bavaria, Germany
Yellow Sausage
Gelbwurst
Bavarian boiled sausage, pale yellow-white, with mild ginger and nutmeg flavor, no curing salts.
Malta
Zalzett Tal Malti
Zalzett tal-Malti
Zalzett tal-Malti is a coarse Maltese pork sausage seasoned with coriander and black pepper.
Modena, Italy
Zampone
Stuffed pig's trotter, Modena tradition, often served with lentils.
Czech Republic
Špekáček
Short, chunky smoked sausage roasted over an open fire, a Czech camping ritual.
Silesia, Poland
Żymloki
A Silesian blood sausage variant where groats are replaced by wheat buns, with pork offal and blood. A rustic, soft sausage, served fried or grilled, a Silesian specialty.