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Traditional Scottish food item
The Lorne sausage, also known as square sausage or slice sausage, is a traditional Scottish food item made from minced meat, rusk and spices. Although
Lorne_sausage
Meat product
square sausage, also known as a Lorne sausage. This is normally eaten as part of a full Scottish breakfast or on a Scottish morning roll. The sausage is produced
Sausage
British comedian
that Lorne sausage is named after him, advertisements for Lorne sausage have been found in newspapers as early as 1896, and both the sausage and Lorne himself
Tommy_Lorne
Yorkshire sausage – white pepper, mace, nutmeg and cayenne Haggis Lorne sausage Stornoway black pudding Dragon sausage – pork, leek and chili pepper sausage Glamorgan
List_of_sausages
Smoked Polish sausage
type of meat sausage from Poland and a staple of Polish cuisine. In American English, it is typically a coarse, U-shaped smoked sausage of any kind of
Kielbasa
Branch of cooking of prepared meat products, primarily from pork
French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork
Charcuterie
Topics referred to by the same term
Minnesota Lorne, Virginia Lorne plateau lavas Lorne sausage, a traditional Scottish large square sausage served in slices Marquess of Lorne, courtesy title for
Lorne
Various types of sausage from China
sausages are the different types of sausages with ties to China, the Sinosphere or the Chinese diaspora. There is a choice of fatty or lean sausages.
Chinese_sausage
Type of sausage
ann-DOO-ee, /ɑːn-/ ahn-; French: [ɑ̃duj]; from Latin induco) is a smoked sausage made using pork, originating in France but also known as an element in
Andouille
Variety of boiled sausage in Russia
Doctor's sausage (Russian: Докторская колбаса, romanized: Doktorskaya kolbasa) is the name given to an emulsified boiled sausage product in Russia and
Doctor's_sausage
US pork and oats dish
pudding Grützwurst Haggis Jaternice Kaszanka Kishka Knipp Livermush Lorne sausage Pölsa Red pudding Scrapple Slátur Stippgrütze Weckewerk Westfälische
Goetta
Sausage specialty from Frankfurt, Hesse
Frankfurter Würstchen ('Frankfurt sausage') is a thin parboiled sausage in a casing of sheep's intestine. The flavour is acquired by low temperature smoking
Frankfurter_Würstchen
regional varieties. The sausages will typically be either a type of fresh sausage (Italian: salsiccia fresca), or a type of dried sausage (Italian: salsiccia
Sausages_in_Italian_cuisine
Type of pork sausage
In North America, Italian sausage most often refers to a style of predominantly pork sausage, often with fennel or anise as the primary seasoning. In Italy
Italian_sausage
Sandwich containing cooked sausage
North East they are often served in a stottie cake. In Scotland, a Lorne sausage may be substituted and is usually served in a morning roll or bap. In
Sausage_sandwich
Shetland chopped meat product
fried; the meatloaf is baked. Often, it is shaped into squares using Lorne sausage tins, producing a mass which can weigh multiple kilograms. Once shaped
Sassermaet
Algerian seasoned sausage
Merguez (/mɛərˈɡɛz/ mair-GHEZ) is a red, spicy lamb- or beef-based fresh sausage in Maghrebi cuisine. In France, merguez became popular in the 1960s and
Merguez
Savoury fried meat dish from Britain
Battered sausages are a type of sausage found all across the United Kingdom, Australia and New Zealand. The battered sausage is a standard menu item in
Battered_sausage
Manufactured meat product
South Australia Originally known in some parts of Australia as "German sausage", this name fell out of favour during World War I when Australia was at
Devon_(sausage)
Breakfast served in Great Britain and Ireland
Scottish breakfast, including Scottish style or Stornoway black pudding, Lorne sausage, Ayrshire middle bacon and tattie scones. Commonly, a full Scottish
Full_breakfast
Ancient Scottish province
to the traditional Scottish breakfast dish Lorne sausage. Lorn is bordered on the west by the Firth of Lorne, which separates it from Mull. The northern
Lorne,_Scotland
Type of sausage
Vienna sausage (German: Wiener Würstchen, Wiener; Viennese/Austrian German: Frankfurter Würstel or Würstl; Swiss German: Wienerli; Swabian: Wienerle or
Vienna_sausage
Scottish potato dish
with fried eggs, bacon and Lorne sausage. Alternatively, they are eaten in a roll, usually accompanied with either Lorne sausage, bacon, or fried egg. They
Tattie_scone
American sausage
Bologna sausage, informally Baloney (/bə.ˈloʊ.ni/, bə-LOH-nee), is an American cooked sausage. It derives from Italian mortadella Bologna PGI, a variety
Bologna_sausage
Traditional sausage dish
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly
Blood_sausage
Type of sausage
A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and available in fish and chip shops around Britain. It is sometimes
Saveloy
Taiwanese snack sandwich
Small sausage in large sausage (simplified Chinese: 大肠包小肠; traditional Chinese: 大腸包小腸; pinyin: Dàcháng Bāo Xiǎocháng; Pe̍h-ōe-jī: tōa-tn̂g pau sió-tn̂g;
Small sausage in large sausage
Small_sausage_in_large_sausage
Cracovian sausage from Poland
The Kraków sausage (Polish: kiełbasa krakowska), also known by its German name, Krakauer, is a type of Polish sausage (kielbasa), usually served as a cold
Kraków_sausage
Pork sausage originating from the Iberian Peninsula
[tʃoˈɾiθo, tʃoˈɾiso]; Portuguese: chouriço [ʃo(w)ˈɾisu]) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and
Chorizo
Sausage in a bun
steamed, or boiled sausage served in the slit of a partially sliced bun. The term hot dog can also refer to the sausage itself. The sausage used is a wiener
Hot_dog
Pork sausage usually served at breakfast in the United States
The breakfast sausage (or country sausage) is a type of fresh sausage, typically made from pork, and a common breakfast food in North America. In Canada
Breakfast_sausage
English sage-flavoured pork sausage
Lincolnshire sausages are a distinctive variety of pork sausage developed in and associated with the English county of Lincolnshire. A widely available
Lincolnshire_sausage
Type of French sausage
The Morteau sausage (French: saucisse de Morteau; also known as the Belle de Morteau) is a traditional smoked sausage from the Franche-Comté French historical
Morteau_sausage
English pork sausage
Cumberland sausage is a pork sausage that originated in the historic county of Cumberland, England, ceremonially part of Cumbria. It is traditionally
Cumberland_sausage
Type of Portuguese smoke-cured pork sausage
Linguiça (Portuguese: [lĩˈɡwisɐ]) is a Portuguese sausage made from pork and seasoned with onion, garlic, paprika and other spices. It can be used fresh
Linguiça
Type of sausage
Bratwurst (German: [ˈbʁaːtvʊʁst] ) is a type of German sausage made from pork or, less commonly, beef, veal, or any combination of beef, veal, and pork
Bratwurst
Dry-cured sausage
also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine. Typically made of pork, or a mixture
Saucisson
Sausage named after Braunschweig, Germany
(/ˈbɹɑʊ̯nˌʃwɑɪgɚ/, named after Braunschweig, Germany) is a type of sausage. The type of sausage the term refers to varies by region. In the German language,
Braunschweiger_(sausage)
This is a list of notable sausage dishes, in which sausage is used as a primary ingredient or as a significant component of a dish. Bacon Explosion – American
List_of_sausage_dishes
Type of red sausage common in Denmark
Rød pølse (listen, "red sausage") is a type of brightly red, boiled pork sausage very common in Denmark. Since hot dog stands are almost everywhere in
Rød_pølse
Airy, chewy bread roll popular in Scotland
eaten as a breakfast food with Scottish breakfast items such as bacon, Lorne sausage, black pudding, haggis, fried eggs and tattie scones, and there are
Morning_roll
Short, plump, Low German sausage type
spelled knockwurst (US: /ˈnɑːkwɜːrst/ NAHK-wurst) refers to a type of sausage of northern German origin from the mid-16th century. The many available
Knackwurst
Sausage of Balkan to Central Asian origin
Sujuk, sugou or sucuk (/suːˈd͡ʒʊk/) is a Turkish dry, spicy and fermented sausage which is consumed in several Anatolian, Balkan, Middle Eastern and Central
Sujuk
Swedish sausage
(/ˈfɑːluːkɔːrv/ FAH-loo-korv, Swedish: [ˈfɑ̂ːlɵˌkɔrv]), or Falu sausage in English, is a type of sausage (korv in Swedish) that originates from Falun, Sweden. It
Falukorv
Material used in sausage-making
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal
Sausage_casing
Vietnamese sausage
lûˀə]) or giò lụa (Hanoi: [zɔ̂ lûˀə]), lit. 'banana leaf pork sausage' is a type of sausage in Vietnamese cuisine, made of pork and traditionally steamed
Chả_lụa
Italian dry salami (sausage)
Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured
Soppressata
Italian spicy, spreadable pork sausage
(Calabrian: [nˈduːja]) or 'nduja di Spilinga is a spicy, spreadable pork sausage from the Calabria region of Italy. It is a salume that comes from the area
'Nduja
German head cheese with tongue
Blood tongue, or Zungenwurst (translation: tongue sausage), is a variety of German head cheese with blood. It is a large head cheese that is made with
Blood_tongue
German classification for sausages
Boiled sausage, minced (Lyon, Weisswurst (white sausage), meatloaf, Burenwurst) Coarse cooked sausage (smoked sausage, Krainer sausage, beer sausage, Krakauer)
Brühwurst
Type of sausage
bologna is a type of American cured, smoked, and fermented semidry beef sausage; it is not, in spite of its name, a pork-based bologna. It is typically
Lebanon_bologna
Sausage production processes
Sausage making originally developed as a means to preserve and transport meat. The origins of meat preservation are lost to the ages but probably began
Sausage_making
American pork offal mush
in the United States, a dish of pig liver, head parts, and cornmeal Lorne sausage, a traditional Scottish food usually made from minced meat, rusk and
Scrapple
Traditional Bavarian sausage
([ˈvaɪsvʊɐ̯st] , literally 'white sausage'; Bavarian: Weißwuascht; plural Weißwürste) is a traditional Bavarian sausage made from minced veal and pork fatback
Weißwurst
Forcemeat
Cumberland Egg sausage Falukorv Frankfurter Würstchen St. Galler Bratwurst Gelbwurst Hot dog variations vegetarian Lincolnshire Lorne sausage Mortadella Mortadella
Pâté
Large Italian pork sausage
name from a Roman sausage flavoured with myrtle berries that Romans called farcimen myrtatum or farcimen murtatum (myrtle sausage). Myrtle was a popular
Mortadella
Italian cured meat products usually made from pork
– thin, lean cured sausage Ciauscolo – smoked and dry-cured sausage from Marche and Umbria Ventricina – dry fermented pork sausage from Abruzzo Italy
Salumi
Sausage
New Orleans hot sausage is a type of sausage used in Cajun and Louisiana Creole cuisine. Hot sausage, also known as "Creole chaurice" in French, is a part
New_Orleans_hot_sausage
Italian pork and fennel salami
Cumberland Egg sausage Falukorv Frankfurter Würstchen St. Galler Bratwurst Gelbwurst Hot dog variations vegetarian Lincolnshire Lorne sausage Mortadella Mortadella
Finocchiona
Savoury pastry snack
A sausage roll is a savoury dish, popular in current and former Commonwealth nations, consisting of sausage meat wrapped in puff pastry. Although variations
Sausage_roll
Raw, cured sausage in Balearic Islands cuisine
Sobrassada in Catalan, or sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika, salt and other
Sobrassada
German sausage
Bockwurst (German pronunciation: [ˈbɔkˌvʊʁst] ) is a German sausage traditionally made from ground pork or veal (tending more towards veal, unlike bratwurst)
Bockwurst
Dishes eaten by peasants
stock, and cooked while encased in a sheep's stomach Knipp Livermush Lorne sausage Meatloaf Scrapple, a spiced mush of pig scraps, cornmeal and other flours
Peasant_foods
Type of semi-dried sausage
Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, South Tyrol, Switzerland, and Alsace. It is popular as a snack food
Landjäger
Sausages of Hungarian cuisine
Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sausage types. They may be boiled, fresh or dried, and
Hungarian_sausages
Type of Portuguese sausage
Tabafeia in Mirandese (Mirandese: [ta.βaˈfej.a]), is a type of Portuguese sausage, made with meats (usually veal, duck, chicken, quail or rabbit) and bread
Alheira
Precooked or cured meats that are sliced and served cold or hot
needed] Veal loaf Mortadella Pork roll Roast beef Roast lamb Roast pork Sausages Bierwurst or beerwurst Blood tongue (Zungenwurst) Bologna, Polony Lebanon
Lunch_meat
Korean blood sausage
pronounced [sun.dɛ], sometimes anglicized as soondae) is a type of blood sausage in Korean cuisine. It is a popular street food in both North and South
Sundae_(sausage)
Type of Dutch sausage
Rookworst (Dutch pronunciation: [ˈroːkʋɔrst] ; smoked sausage) or Gelderse rookworst is a type of Dutch sausage in which ground meat is mixed with spices and
Rookworst
Type of sausage from Spain
Chistorra (pronounced [tʃis̺ˈtora], Basque: txistor) is a type of fast-cure sausage from Navarre, Spain. It can be considered a special type of chorizo. It
Chistorra
Thin dry Polish sausage
plural: kabanosy), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor
Kabanos
Type of Greek sausage
Loukaniko (Greek: λουκάνικο) is a type of Greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other
Loukaniko
Catalan sausage dish
type of sausage and one of the most important dishes of the Catalan cuisine. Botifarra is based on ancient recipes, either the Roman sausage botulu or
Botifarra
Type of pork sausage
Kulen (pronounced [kǔlen]) is a type of flavored sausage made of minced pork that is traditionally produced in Croatia (Slavonia) and Serbia (Vojvodina)
Kulen
Type of sausage
Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten throughout Europe, particularly Northern Germany, as well as
Liverwurst
Sausage originating from South Africa
Boerewors (pronounced [ˈbuːrəˌvɔrs]) is a type of sausage which originated in South Africa. It is an important part of South African, Setswana, Zimbabwean
Boerewors
Cured sausage, fermented and air-dried meat
the many different versions of sausage each have their own cultural and flavor profiles. Additionally, each sausage has its own type of seasonings and
Salami
Type of English pork sausage
Newmarket sausage is a pork sausage made to a traditional recipe from the English town of Newmarket, Suffolk. Two varieties of Newmarket Sausage are made
Newmarket_sausage
Paprika-spiced European sausage
Debrecen) is a pork sausage of uniform fine texture and reddish-orange colour, named after the Hungarian city of Debrecen. The sausages are heavily spiced
Debrecener
Long thick pork sausage seasoned with herbs
Hmong sausage (Hmong: hnyuv ntxwm hmoob) is a long thick pork sausage from Hmong culture seasoned with herbs like lemongrass and Thai chili pepper. The
Hmong_sausage
German pork sausage
Mettwurst (German: [ˈmɛtvʊʁst] ) is a strongly flavored German sausage made from raw minced pork preserved by curing and smoking, often with garlic. The
Mettwurst
Types of sausage
Boudin (French pronunciation: [budɛ̃]) is a category of sausage - typically blood sausage - found in several French-speaking cultures. The added ingredients
Boudin
Type of German sausage
Pinkel is a smoked Kaszanka (German: Grützwurst), which is a type of sausage. It is eaten mainly in northwest Germany, especially the region around Oldenburg
Pinkel
Butifarra Soledeña (sausage of Soledad, Atlántico) is a type of botifarra that has developed into a regional specialty in Colombian cuisine. It is made
Butifarra_Soledeñas
Sausage dish
Moronga (also called rellena, morcilla, or mbusia) is a kind of blood sausage. It is found in Uruguayan, Argentine, Cuban, Colombian, Puerto Rican, Central
Moronga
Smoked food
German pronunciation: [ˈbiːɐ̯ˌvʊʁst]; lit. 'beer sausage') is a German cooked, smoked Brühwurst sausage originally from Bavaria, with a garlicky flavor
Bierwurst
Type of pork and veal sausage
Oxford sausages are a distinctive variety of pork and veal sausage commonly associated with, and thought to have been developed in, [citation needed]
Oxford_sausage
Cumberland Egg sausage Falukorv Frankfurter Würstchen St. Galler Bratwurst Gelbwurst Hot dog variations vegetarian Lincolnshire Lorne sausage Mortadella Mortadella
List_of_hot_dog_restaurants
German sausage
Frankfurter Rindswurst (German for "Frankfurt beef sausage") is a sausage made of beef. It was introduced in 1894 by Frankfurt butcher Gref-Völsing to
Frankfurter_Rindswurst
American variety of spicy salami
Italian word for bell pepper. The first use of pepperoni to refer to a sausage dates to 1916 at the latest. In Italian, the word peperoncino refers to
Pepperoni
American variety of salami
Cumberland Egg sausage Falukorv Frankfurter Würstchen St. Galler Bratwurst Gelbwurst Hot dog variations vegetarian Lincolnshire Lorne sausage Mortadella Mortadella
Genoa_salami
Variety of Italian salame
meaning 'small food'.[citation needed] Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder and belly. It is spiced
Ciauscolo
Type of sausage originating from Spain
[loŋɡaˈnisa]) is a type of sausage (embutido) of Spanish origin that is similar to chorizo and closely associated with the Portuguese sausage linguiça. Its defining
Longaniza
Italian fresh pork sausage
Luganega (also called luganiga, luganica or lucanica) is an Italian fresh sausage made with pork. It is a traditional food from Lombardy, Veneto and northern
Luganega
Sausages wrapped in bacon
in blankets, kilted sausages or kilted soldiers is a dish served in the United Kingdom and Ireland consisting of small sausages (usually chipolatas)
Pigs_in_blankets
Thai fermented meat product
Naem is a pork sausage in Lao and Thai cuisine. It is a fermented food that has a sour flavor. It has a short shelf life, and is often eaten without cooking
Naem_(food)
Swiss sausage
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon), Belgium, the Netherlands and
Cervelat
German pork spread
Teewurst (German: [ˈteːˌvʊʁst] ) is a German sausage made from two parts raw pork (and sometimes beef) and one part bacon; they are minced, seasoned and
Teewurst
Seasoned pork sausage in Laos, Myanmar, and Thailand
Sai oua, sometimes also known as Laotian sausage (Lao: ໄສ້ອັ່ວ, pronounced [sȁj ʔūa], also sai ua; Thai: ไส้อั่ว, pronounced [sâj ʔùa]; Northern Thai:
Sai_oua
Sausage
meatloaf wrapped around slices of egg and sausage. Specific varieties include, among many others (see list of sausages for the various countries): Chorizo,
Embutido
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LORNE SAUSAGE
LORNE SAUSAGE
LORNE SAUSAGE
LORNE SAUSAGE
LORNE SAUSAGE
LORNE SAUSAGE
LORNE SAUSAGE
LORNE SAUSAGE
LORNE SAUSAGE
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