Romania
Black Pudding
Sângerete
Romanian blood sausage of pig's blood mixed with fat, meat, breadcrumbs and spices, boiled or fried and eaten at the winter slaughter.
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Romania
Garlic Pork Sausages
Cârnați
Fresh or smoked garlicky pork sausages made at the winter slaughter, grilled, fried or simmered in stews.
Romania
Head Cheese
Tobă
Pork head meat, tongue and skin set in aspic inside a stomach casing, sliced thin and eaten cold with mustard.
Romania
Liver Sausage
Lebăr
Emulsified pork liver sausage ranging from fine pâté to coarse, sliced cold and spread on bread at the Christmas table.
Romania
Pleșcoi Sausages
Cârnați de Pleșcoi
Mutton and beef sausages heavily spiced with hot paprika, garlic and thyme, smoked lightly and grilled until they blister.
Romania
Rice and Offal Sausage
Caltaboș
Pork offal and rice seasoned with pepper and herbs, packed into casings and boiled, then fried in slices.
Vienna, Austria
Vienna Sausage
Frankfurter Würstel
Parboiled pork sausage, lightly smoked, traditionally served in pairs, a staple at Austrian Würstelstands, good snap with mild flavor, iconic.
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.