Sausages
Saosisy sy Tsaramaso
Madagascar
Malagasy sausage simmered with beans, tomato and onion into a hearty household dish.
Original eatfuls sticker artwork
What it is
A closer look at Saosisy sy Tsaramaso.
Malagasy sausage simmered with beans, tomato and onion into a hearty household dish.
What to look for
Know it when you find it.
The beans should be creamy and the sausage browned before it meets the sauce.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Saosisy sy Tsaramaso.
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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Amsterdam, Netherlands
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Cured beef sausage associated with Amsterdam, traditionally sliced thin for bread and sandwiches.
Normandy, France
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Smoked sausage from Normandy with a coarse texture and strong flavor.
France
Andouillette à la rouennaise
Andouillette à la rouennaise is a coarse tripe sausage from Rouen, served hot with mustard or a creamy sauce.
Galicia, Spain
Galician Androlla Sausage
Androlla
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
Sausage made with pig blood, barley groats, speck and onions, a traditional Christmas and winter food.