Sausages
Amsterdamse Osseworst
Amsterdam, Netherlands
Cured beef sausage associated with Amsterdam, traditionally sliced thin for bread and sandwiches.
Original eatfuls sticker artwork
What it is
A closer look at Amsterdamse Osseworst.
Cured beef sausage associated with Amsterdam, traditionally sliced thin for bread and sandwiches.
What to look for
Know it when you find it.
Look for a firm, dark-red slice with a clean smoke aroma and coarse beef texture at Amsterdam delis.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Amsterdamse Osseworst.
Amsterdam, Netherlands
Locality-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Northern Portugal, Portugal
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Alheira de Barroso-Montalegre is a Portuguese sausage or cured meat from Montalegre, seasoned and preserved to concentrate its smoky, savory flavor.
Normandy, France
Andouille de Vire
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France
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Galicia, Spain
Galician Androlla Sausage
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A traditional Galician semi-dry sausage made from pork spare ribs, skins, garlic, oregano, and pimenton, smoked and dried, then cooked before eating.
Appenzell, Switzerland
Appenzeller Siedwurst
Protected pale Appenzeller boiling sausage is bought as a sausage and poached before eating.
Latvia
Blood Sausage
Asinsdesa
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Aruba
Stuffed Sausage
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