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Around the world in 55 types of sausages

22 mayo, 2021

Sausages are a popular ingredient in many dishes of all seasons and from all over the world, thanks to its incredible versatility.
A sausage is ground meat, usually pork, beef or beef, plus salt and spices, basically, with which a tripe or intestine is filled. Sausages are preserved by curing, drying, smoking or freezing, some are ready to eat after this conservation, while others need to be cooked on the grill or fried.

I feel such a delicious and easy-to-cook food, it is not surprising that we find dishes that comprise it in almost all countries. With the variations that are imposed by culture or proximity ingredients. So today we are going to give around the world in 55 types of sausagesSome will surely surprise you and others will inspire you to try them. Shall we start?

Around the world in N plates with sausages



In Scotland (and northeast England) an original flat and square sausage called lorne or slice sausage, made from ground pork and beef, or a mixture of both, and rusk (hard and dry biscuit), which is used to give it consistency. A Scottish breakfast is not complete without a lorne sausage, which is fried or roasted and is the ideal size for traditional Scottish sliced ​​bread.

Another typical Scottish sausage is called Red Pudding, made from bacon, beef, port, pork rind, tallow, rusks, spices, salt, beef broth, beef fat and food coloring. This dough is shaped into a sausage about 20 cm long, and to maintain the shape it is covered with a thick batter before frying. It is presented as an alternative to fish and chip fish.



In England there is a great variety of sausages. We can start with the Cumberland, originally from the old English county of Cumberland, hence its name. They are usually very long (up to 50cm) and are sold rolled up, but in West Cumbria they are traditionally served in long curves with a fried egg, accompanied by French fries and peas. Sometimes they are made shorter, like regular sausages, and sometimes empanadas are served.

The Black pudding, is a type of blood sausage based on pork fat or beef tallow, pork blood and oatmeal or even oat grains. It is served grilled, fried, baked or boiled in its skin, it can also be eaten cold as it is cooked when it is prepared. This sausage is used to prepare the “Manchester egg”, a modern variant of the Scottish egg that features a Lancashire blood sausage that encloses a pickled egg.


The Saveloy It is a type of highly seasoned pork sausage, usually deep red in color, served in English fish and chip shops, sometimes battered and fried. It is believed that its name comes from the French-Swiss brews or servelat, in turn from the Latin cerebrus, originally a pork brains sausage especially related to Switzerland.

Finally, the Lincolnshire sausage is a distinctive variety of pork sausage, developed in the English county of Lincolnshire and widely available in most British butchers and supermarkets. Herb seasonings commonly dominate in flavor, rather than the peppery flavor predominant in other English sausages, such as Cumberland sausage. They are also characterized by their robust texture, which is the result of the pork being roughly ground rather than minced.



The Prinskorv translates literally as “prince’s sausage”, and is a small Swedish sausage created in 1805 by the Viennese butcher Georg Lahner. It is generally pan-fried and served with a generous helping of mustard. It is mostly consumed during the Christmas season. The sausage Isterband, slightly aumada, is made with pork, barley, pomegranate and potato. It is served with potatoes, dill sauce and pickled beets. The Falukorv It has its origin in the Falun copper mine in the 16th and 17th centuries, where oxhide was used for ropes and the leftover meat was salted and smoked and used for sausages.



The sausages Rod Polse, are generally made of very finely minced pork, reaching a meat content of 60 to 75%, seasoned very sparingly with pepper, ground nutmeg, allspice or similar sweet spices are usually added, seeds are added of ground mustard and some sugar, lard, potato flour and soy (or failing that milk protein) are often added as a filling. Almost all commercialized sausages are industrially precooked, in such a way that they are heated in water by the consumer.

Their characteristic appearance is that the leather often contains a traditional red tint that makes them very striking. Urban legend says that originate in the city of Vienna where day-old sausages (that is, not fresh) were once ordered and, in order not to mix them, they were dyed red, as a warning, to distinguish them from fresh ones.



The Siskonmakkara or sesame sausage, it is used to prepare siskonmakkara soup, a clear broth that also contains leek, potato and carrots. It does not keep too long, so it should be consumed right away. The Mustamakkara is a blood sausage that is eaten with lingonberry jam, and in the sausage Ryynimakkara, a fifth of its weight are barley grains, which reduces its content in meat and fat, there are even recipes that do not use meat.



Although the sausage Verivorst, whose main ingredient is blood, is very similar to other varieties from other places, it is considered one of the most important national dishes of Estonia. Traditionally, they are served with cranberry jam or with a pickled pumpkin or sauerkraut salad. This variety of sausage is believed to have been brought from Sweden in the early 19th century.



The Skilandis or Kindziukas It is filled with minced meat and garlic-flavored salty bacon. This sausage is smoked with juniper and dried. This name is protected by the European Union.

Bosnia and Herzegovina


The Cevapi It is an original skinless sausage from the Balkans whose traditional way of production is using charcoal. Several pieces are usually served for each diner, usually on a flat bread, called a lepinja or somun, often with chopped onions and kajmak (typical Bosnian dairy cream), sometimes less frequently with feta cheese, chopped red pepper and Salt.



The sausage Kulen It is made with low-fat meat, it is quite brittle and dense, and its spicy flavor comes from the hot red paprika that gives it aroma and color, and from garlic. It is traditionally done every fall during the massacres that take place in most households. The Kulen matures during the winter; it can be eaten at this time, but it will develop its full flavor by the following summer, when it is well dry. It is sometimes kept buried under ash, which acts as a desiccant. It can last two years if it is well preserved



The Téliszalámi or winter salamiIt is so called because for a long time it was only prepared in winter. Its production is a centuries-old tradition, it is cured in the open air and smoked slowly, in a special mold. In 2007 it obtained trademark protection from the European Union and became an appellation of origin.



Krakowska, is a type of Polish smoked sausage that is served as a cold cut. Its name derives from the city of Krakow (medieval capital of the Polish-Lithuanian Commonwealth until the end of the 16th century). It is made from cuts of lean pork seasoned with pepper, allspice, coriander, and garlic. Another Polish sausage is the KabanosIt has a smoky flavor, it is dry, thin and long, it can measure up to 60 cm, that is why it is folded in two.



Teewurst In German it means “tea sausage”, and is named for the habit of being spread on sandwiches at tea time. It is made from lean pieces of pork (and sometimes beef) and bacon, which are stuffed in a generally plastic cover before being smoked with smoke from beech wood chips, for seven to ten days , in order to develop your typical taste.

Frankfurter Würstchen It is a thin cooked sausage made from pork inside the small intestine of sheep. Its special aroma is achieved through a special smoking process at low temperatures. This variety is not roasted, but rather heated in hot water for about eight minutes, otherwise the skin will break open quickly. They are traditionally eaten in pairs with mustard or horseradish and potato bread or salad.


Bratwurst It is a type of sausage made from veal, beef, or usually pork. Its name derives from brät (finely minced meat) and Wurst (sausage), although in modern German it is often associated with the verb braten (for frying or roasting). There are many varieties of this sausage, depending on the region and even the locality, some sources list more than 40 different varieties.

The Wollwurst it does not have a shell, but is placed directly in hot water and boiled for about ten minutes. They are then cooled, giving them their typical “woolly” surface. They can be eaten immediately, but it is more common to fry them first. This is done by dipping them in milk and sautéing them until golden brown. In this process, they are usually puffed and then served with warm potato salad made with oil and vinegar.



Extrawurst It is a type of cold cut blanching. It is moist, light in color, fine in texture, and made from a well-seasoned mix of beef, pork, and bacon grease. In Austria, it is the most popular cold cut type. It is similar to the American Bologna sausage, the Dutch Boterhamworst, the German Lyoner or Fleischwurst, and the Swedish Falukorv. It is cooked or served cold, and there are different varieties, such as the Pikantwurst, which has finely chopped red or green peppers added, or the Extrawurst with small pieces of pickled gherkins.



Beuling It is the traditional Belgian blood sausage, the size of a banana. The sausage is sometimes baked in its entirety, but other …