United States
Beer Brats
Brats simmered in beer with onions and butter, then grilled, typically served on a bun with mustard.
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Louisiana, United States
Boudin Balls
Deep-fried balls of boudin filling, breaded and golden, served with dipping sauce — a Louisiana bar snack.
Louisiana, United States
Boudin rouge
A Louisiana blood sausage made with pork, onions, and pig's blood, seasoned with Creole spices.
Louisiana, United States
Crawfish Boudin
Louisiana boudin made with crawfish tail meat, rice, and Cajun seasonings.
Louisiana, United States
Gator Boudin
Louisiana boudin made with alligator meat, rice, and Cajun seasonings.
Cincinnati, United States
Goetta
A Cincinnati breakfast sausage of ground pork and pin-head oats, sliced and fried crisp.
United States
Hog Maw
A Pennsylvania Dutch and soul-food dish of a pig's stomach stuffed with potatoes and sausage, then roasted.
Louisiana, United States
Louisiana Boudin
A Louisiana sausage of pork, rice, and seasonings stuffed in a natural casing and sold hot from the butcher.
New Orleans, United States
Louisiana Creole boudin
A Cajun-Creole sausage of pork, rice, onions, and peppers, spiced and stuffed in a casing.
United States
Maxwell Street Polish
A Chicago street-food sausage: grilled Polish sausage with grilled onions and mustard on a bun.
United States
Smoked Bologna Sausage
A Southern and Midwestern smoked bologna, sliced thick and grilled or fried.