Saucisse

Germany

As the name suggests, frankfurter w&uuml;rstchen is a variety of sausage hailing from Frankfurt, where it has been traditionally prepared for centuries. Lightly seasoned and slim, the sausage is made entirely with pork and is typically added into a natural sheep casing. Frankfurter w&uuml;rstchen is boiled and lightly smoked, a process which imparts a pleasant hint of smokiness to this German meat specialty. Since the sausage is pre-cooked, it is usually simply heated in simmering water before being enjoyed with accompaniments such as mustard, horseradish, bread, or potato salad, and it is often washed down with a glass of fine apple wine (Apfelwein). This particular sausage variety has enjoyed a protected status in Germany since 1860, when a law was passed permitting only those sausages made in Frankfurt and its surroundings to carry the name frankfurter, whereas other sausage varieties made outside this area, but in the same fashion, were supposed to be labeled as nach frankfurter art (frankfurter-style sausages). Frankfurter w&uuml;rstchen are always served in pairs.

Frankfurter Würstchen

United States

Gator boudin is a traditional sausage originating from Louisiana. This Cajun sausage is usually made with a mixture of alligator meat, onions, celery, bell peppers, rice, tomatoes, scallions, parsley, butter, and spices and seasonings such as garlic, paprika, salt, and pepper. The meat is first saut&eacute;ed with the onions, celery, and bell peppers, then mixed with the other ingredients and stuffed into a sausage casing. The boudin is simply heated, steamed, or barbecued, and then served as an appetizer or a full meal when accompanied by other foods.

Gator Boudin

Hailing from Bavaria, gelbwurst or yellow sausage is a German sausage variety that has been traditionally stuffed into natural casings dyed with saffron, hence the name. The sausage may consist of pork, veal or beef, bacon, or chicken, and it is typically flavored with various spices such as nutmeg, mace, pepper, ginger, cardamom, and lemon, depending on the region. Gelbwurst is distinguished by a pale grey color, a mild flavor, and a very smooth texture due to the practice of finely grinding the seasoned meat mixture. This traditional sausage is nowadays usually found inside artificial casings of yellow or orange color. Belonging to the group of cooked sausages, the sausage can be thinly sliced or cut into thick slices and fried. Either way, the slices are typically enjoyed with fresh bread for breakfast or dinner. Gelbwurst dates back to 1905, when the original version was prepared with the addition of pork brains, resulting in regional variations on the name such as hirnwurst, meaning brain sausage.

Gelbwurst

Hog's pudding is a traditional sausage-like meat product from Devon and Cornwall. It is quite spicy and contains flavorings such as basil, garlic, cumin, and black pepper. The sausage is typically prepared with pork meat or offal, pork fat, bread, suet, and either pearl barley or oatmeal. The combination of those ingredients is usually stuffed into an pig instestine, and the sausage is traditionally fried in a pan or baked in an oven.

Hog's pudding

Hurka is a popular Hungarian sausage consisting of ground pork and pork liver, rice, and onions. There are two main varieties: m&aacute;jas hurka, made with liver and rice, and v&eacute;res hurka, made with blood, rice, and seasonings. It is recommended to pan-fry or grill the sausages and enjoy them with fresh bread, sauerkraut, potatoes with parsley, and mustard, or alternatively, pickled vegetables such as cucumbers and peppers. Hurka pairs extremely well with a glass of cold beer on the side.

Hurka

Ian-chhi&acirc;ng is a traditional air-dried sausage and a street food favorite in Taiwan. Renowned for its exquisite flavor, this sausage is typically made with a mixture of fatty pork and garlic, flavored with rice wine, soy sauce, five-spice blend, sugar, salt, and black pepper. It can optionally be seasoned with chili powder and red pepper, while the rice wine can be replaced with Kaoliang, or sorghum wine. A staple at Taiwanese night markets, this savory snack can be grilled, pan-fried, or baked, and it is always eaten with raw slices of garlic. Juicy with a slightly sweet and mild flavor, the sausage can be served on a stick or sliced up and packed in a bag with slices of raw garlic. Slices of this sausage are often added to another street delicacy, known as small sausage in large sausage.

Ian-chhiâng

In its simplest form, this lightly smoked Swedish sausage consists of coarsely ground pork, barley, spices, lard, and (optionally) potatoes or onions. Characterized by its slightly sour flavor, isterband comes in numerous regional varieties that may differ in the basic ingredients, but they are all traditionally shortly dried before being lightly smoked. The sausages can be pan-fried or oven-baked, and they are usually accompanied by pickled beets and potatoes doused in a creamy dill-based sauce.

Isterband

Switzerland

Kalberwurst is a fresh Swiss sausage made with a combination of veal, ground crackers, and milk, although pork is sometimes also added to the combination. Its flavor is often described as mild and creamy. The sausage is typically cooked alongside onions and gravy, but it can also be grilled.

Kalberwurst

This classic Bulgarian sausage is typically made by combining ground pork meat with a mix of traditional Bulgarian spices, and then stuffing the mixture into a sheep casing. Typical spices include winter savory (chubritsa), paprika, black pepper, dried red peppers, salt, and cumin. Various versions of the sausage exist in different parts of the country, with some calling for the addition of bacon, combining ground pork with ground beef for the sausage, or even enriching the sausage with garlic or leeks. Karnacheta is typically shaped into a coil, and it is usually consumed grilled, paired with hot peppers, garlic, and a cold beer on the side. In Bulgaria, this pork sausage is traditionally prepared for Koleda (Bulgarian Christmas).

Karnacheta

Kartoffelwurst (lit. potato sausage) is a traditional sausage. This type of wurst is usually made with a combination of pork or beef, bacon, stewed onions, potatoes, and spices that vary from one region to another. Offal or groats are often added to the mixture. The sausage should consist of 50-70% chopped pork or beef and 30-50% of potatoes. Common spices used for kartoffelwurst include nutmeg, salt, and black pepper. The sausage mixture is stuffed into casings, and it's then usually fried before consumption. The texture of fried sausages is often mushy due to the fact that fat and gelatin liquefy when heated. It's recommended to serve kartoffelwurst with sauerkraut or boiled potatoes.

Kartoffelwurst

K&auml;sekrainer is a quintessential Austrian gourmet delicacy, a type of sausage filled with small chunks of cheese. It is usually prepared with pork or a mixture of pork, beef, and a variety of spices, while the cheese used for the filling is typically Swiss Emmental. Once stuffed, the plump sausages are lightly smoked over applewood, giving this meat specialty a distinctive smoky aroma and flavor. The name of the sausage combines two words - k&auml;se and krainer - the first being the German word for cheese, while the latter refers to Krainer sausage. K&auml;sekrainer is actually considered to be a variation of the traditional Krainer sausage, which has been designated as a PGI-certified meat product of Slovenia under the name Kranjska klobasa (also known as Carniolan sausage). These cheese-filled sausages are most commonly grilled to crispy perfection, although they can also be fried, baked, or boiled. The heating process allows for the cheese to melt entirely, creating that warm gooey sensation of oozing cheese that has made K&auml;sekrainer so popular with locals and tourists alike. The locals have likened the way the cheese seeps out of the sausage to the rather unpleasant image of being filled with pus, which is how the sausage earned its other name, die Eitrige (lit. ulcerous or pus-filled). A beloved street food snack, k&auml;sekrainer can be bought at almost any street food stand in the country. In Austria, these traditional sausages are usually enjoyed with bread rolls, slices of dark bread, or small baguette-like rolls, and condiments such as mustard, curry sauce, horseradish, ketchup, pickles, and hot peppers.

Käsekrainer

Kazy is a Kazakh horse sausage that is also prepared in other Central Asian countries such as Uzbekistan and Kyrgyzstan. Traditionally, the sausage is made with meat and fat taken from the ribs. It is usually seasoned with garlic, pepper, and salt before being stuffed into natural casings. The sausage can be sold raw or lightly smoked, and before consumption, it is usually boiled and served sliced. Although it is mostly enjoyed as an appetizer, kazy can also be incorporated into various dishes.

Kazy

Poland

Kiełbasa biała parzona wielkopolska is an uncured sausage made with ground pork that is encased in natural pig's intestines. Its slightly moist, matte grey surface is dotted with green specks of marjoram, used to flavor the sausage. Once cooked, kiełbasa biała parzona wielkopolska has a flavor that is similar to cooked pork, with a strong marjoram flavor and a hint of garlic and pepper.

Kiełbasa biała parzona Wielkopolska

Kiełbasa par&oacute;wkowa is a traditional pork sausage originating from Poland. These small sausages are usually made with a mixture of semi-fat pork, jowls, salt, nutmeg, garlic, paprika, and white pepper. The meat and fat is ground, emulsified with cold water or crushed ice, and then mixed with ground jowls and the rest of the ingredients. The mixture is stuffed into casings, and the sausages are linked, coiled, and hung at room temperature before they're hot-smoked until light brown. Par&oacute;wkowa is shortly boiled in hot water and usually served for breakfast in Poland. The sausages emit steam once they're placed on a plate, hence the name par&oacute;wkowa.

Kiełbasa parówkowa

Kiełbasa Polska is one of the most traditional Polish sausages that is made following an age-old method of sausage making. This variety of sausage consists of lean pork, semi-fat pork, sugar, garlic, and spices such as pepper, marjoram, ground mustard seeds, and thyme, which are combined and then chilled before they are stuffed into pork casings. These pork sausages are then often smoked lightly and allowed to dry and mature for a few days. This type of sausage is also commonly referred to as kiełbasa starowiejska or old countryside sausage, and it can be eaten raw or cooked, served with some pickled vegetables, onions, beetroot, horseradish, mustard, and bread on the side.

Kiełbasa polska

Kiełbasa wędzona is a type of traditional Polish smoked kiełbasa. It is prepared with ground pork meat which is cured before it is seasoned with salt, pepper, sugar, garlic, and (optionally) marjoram. The ground meat mixture is then placed into a large ring-shaped casing and cold-smoked for 1 to 1.5 days, even though these days it is usually hot-smoked as the hot smoking allows for easier and faster cooking of the sausage. Smoked Polish kiełbasa is originally prepared only with pork, but there&rsquo;s another version of this authentic sausage that the Polish Government introduced in 1964, which consists of 80% pork and 20% beef. This classic kiełbasa is usually baked, grilled, or added to traditional Polish soups, including kapusniak cabbage soup.

Kiełbasa wędzona

France

Knack d'Alsace are cooked and smoked sausages made from pork and beef, so they are darker pink in color than the famous Frankfurters. The sausages are produced in the French region of Alsace. Their unique name comes from the sound they make when they are bitten into (knack). Pork and beef are made into a paste and mixed with sugar, crushed ice, salt, plasma, spirits, spices, aromas, and natural additives before being placed into sheep casings. The smoking process is done over beechwood exclusively. The sausages have a hard, crispy texture and a delicate, smoky, and meaty flavor. Traditionally, they are served in pairs on paper plates, accompanied by boiled potatoes, mustard, and sauerkraut.

Knack d'Alsace

Knackwurst or knockwurst is a preboiled German sausage made from ground pork, beef, or a combination of both. The sausage is heavily seasoned with garlic and has a high fat content. Unlike bratwurst and other similar sausages, knackwurst's casing becomes extra crispy when heated, giving it a different texture and a specific sound when bitten into it. It is recommended to serve the sausage with sauerkraut, potato salad, pickles, mustard, and a glass of cold beer on the side.

Knackwurst

Knipp is a German sausage that is believed to have originated in Bremen. It is made with pork or beef, oats, onions, allspice, salt, pepper, and various herbs. Although knipp is visually unappealing, when fried in butter and served on a slice of toasted white bread or wholemeal bread, it makes for a great breakfast treat. Originally, it was consumed by peat diggers who used to mix ground offal and bacon rind with oatmeal. It is recommended to serve knipp with pickles, applesauce, or fried potatoes on the side.

Knipp

Kohlwurst is a traditional sausage that is particularly popular in northern Germany, especially in regions like Schleswig-Holstein and Lower Saxony. Its name translates to "cabbage sausage", as it is often served with kale (Gr&uuml;nkohl) or other cabbage-based dishes. Kohlwurst is typically made from pork, including fattier cuts, and is seasoned with salt, pepper, marjoram, and other spices. The sausage is usually smoked, giving it a rich and robust smoky flavor. It has a coarse texture due to the use of chunky pork cuts. The sausage is usually boiled or simmered before serving, often in stews or as a standalone dish with vegetables. The most common traditional use of Kohlwurst is in the dish "Gr&uuml;nkohl mit Pinkel," where the sausage is boiled alongside kale and potatoes, allowing it to absorb the flavors of the vegetables and broth. It is typically served with boiled potatoes or kale and sometimes alongside other sausages like Pinkel or Bregenwurst. Kohlwurst is mostly enjoyed during the colder months, especially when kale is in season, making it part of hearty, warming winter meals.