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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
Commune in Bourgogne-Franche-Comté, France
Slovakia similar to those from Franche-Comté. The traditional smoked sausages, Morteau Sausage for example, as well as the drinks (syrups and lemonades Rième)
Morteau
Cervelas de Lyon – French sausage Chipolata – Type of sausage Diot – French pork sausage Morteau sausage – Type of French sausage Rosette de Lyon – Cured
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
Meat product
smoked sausages, saucisson, served thinly sliced Andouille, usually smoked, made primarily of pork intestines Rosette de Lyon Saucisse de Morteau, smoked
Sausage
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
Mettwurst Morteau sausage Nădlac sausage (Romania) Pinkel Rookworst Salami Skilandis Sremska kobasica Summer sausage Teewurst Vienna sausage Winter salami
List_of_smoked_foods
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
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
Alsatian recipe
recipes call for three types of sausage: Morteau sausage or Montbéliard sausage, Strasbourg sausage and Frankfurt sausage. Fatty, inexpensive or salted
Choucroute_garnie
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)
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
Vienna sausage (German: Wiener Würstchen, Wiener; Viennese/Austrian German: Frankfurter Würstel or Würstl; Swiss German: Wienerli; Swabian: Wienerle or
Vienna_sausage
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
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
French beef stew
variations. The best-known have beef as the main meat, but pork, chicken, and sausage are also used. The Oxford Companion to Food calls pot-au-feu "a dish symbolic
Pot-au-feu
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
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
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
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)
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
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
the town of Châteaubriant, Loire-Atlantique Lyoner sausage — Lyon Morteau sausage — the town of Morteau, Franche-Comté Pariser Schnitzel — the city of Paris
List of foods named after places
List_of_foods_named_after_places
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
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
Department of France in Bourgogne-Franche-Comté
morbier, and cancoillotte, and by charcuteries such as Morteau sausage, Montbéliard sausage, and smoked ham. The department's main tourist attractions
Doubs
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
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
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)
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
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
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
Traditional Bavarian sausage
([ˈvaɪsvʊɐ̯st] , literally 'white sausage'; Bavarian: Weißwuascht; plural Weißwürste) is a traditional Bavarian sausage made from minced veal and pork fatback
Weißwurst
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
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
Slovenian sausage
Slovenian parboiled sausage similar to what is known as kielbasa or Polish sausage in North America. The noun klobasa refers to a small sausage generally served
Carniolan_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
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
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
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
US pork and oats dish
meat-and-grain sausage or mush of German inspiration that is popular in metro Cincinnati. It is primarily composed of ground meat (pork, or sausage and beef)
Goetta
Swiss sausage
sausage and onion sauce. Veal sausages, including the St. Galler, are the most popular sausages for grilling in Switzerland. Bratwurst Swiss sausages
St._Galler_Bratwurst
Type of sausage from Eastern Europe
Lithuanian: vėdarai; Hungarian: hurka [ˈhurkɒ]) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and
Kishka_(food)
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
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
Type of sausage
(/ˌtʃɪpəˈlɑːtə/ (British) or /ˌtʃɪpəˈlædə/ (American)) is a type of small sausage, usually containing minced pork, or sometimes minced chicken. In the Oxford
Chipolata
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
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
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
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
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
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
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
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
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
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
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
Finnish fresh sausage
this sausage is siskonmakkara soup (siskonmakkarakeitto) in which the sausage is cooked in, and simultaneously flavour, the soup stock. The sausage can
Siskonmakkara
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
Esteemed blood sausage from the Western Isles, Scotland
Commercial recipes include beef suet, oatmeal, onion and animal blood, in sausage casings made from cellulose or intestines. An application for protected
Stornoway_black_pudding
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
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
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
Type of Swiss smoked sausage
pork or beef, some schüblig are classified as dry sausage, while others are cooked smoked sausage. In Eastern Switzerland, Häsch Schüblig i de Ore? (have
Schüblig
Smoked food
German pronunciation: [ˈbiːɐ̯ˌvʊʁst]; lit. 'beer sausage') is a German cooked, smoked Brühwurst sausage originally from Bavaria, with a garlicky flavor
Bierwurst
Icelandic food
slátur; blóðmör (Icelandic) or "blood pudding" and lifrarpylsa ("liver sausage"). The first is similar to Irish and British black pudding, although it
Slátur
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
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
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
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
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
German meat-and-grain sausage
[ˈknɪp]; in the Hanover area: Calenberger Pfannenschlag) is a type of sausage made by mixing meat with grains (Grützwurst) related to Pinkel which comes
Knipp
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
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
Swiss sausage
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon), Belgium, the Netherlands and
Cervelat
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
Catalan dry-cured pork sausage
(Catalan pronunciation: [fuˈɛt], lit. "whip") is a Catalan thin, dry-cured, sausage of pork meat in a pork gut, covered with white, edible mould—similar to
Fuet
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
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
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
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
Ways to serve the "hot dog" style of sausage from around the world
dog is a type of cooked sausage, traditionally grilled or steamed and served in a partially sliced bun. This type of sausage was culturally imported from
Hot_dog_variations
Scottish savoury pudding containing sheep's pluck
Haggis (Scottish Gaelic: taigeis [ˈtʰakʲɪʃ]) is a savoury pudding and sausage containing sheep's pluck (heart, liver, and lungs), minced with chopped
Haggis
Italian pork and fennel salami
Smoked sausage Andouille Kolbász Isterband Krakowska Kulen Lebanon bologna Linguiça Mettwurst Morteau Rookworst Skilandis Teewurst Cooked sausage Battered
Finocchiona
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
Type of traditional Dutch sausage
droge worst (pronounced [ˈdroːɣə ˈʋɔrst]; "dry sausage") is a type of traditional Dutch sausage. The sausages have a strong flavor, and are made from raw
Metworst
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
German barley and sausage dish
similar to Grützwurst or Knipp. It consists of barley groats cooked in sausage juices (Wurstbrühe), which are enriched with pieces of meat, offal, such
Stippgrütze
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
Swedish pork sausage
Isterband (Swedish: "lard-skins") is a coarsely ground, lightly smoked sausage from Sweden. It is made of pork, barley groats and potato. There are many
Isterband
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
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
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
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
German sausage
Bockwurst (German pronunciation: [ˈbɔkˌvʊʁst] ) is a German sausage traditionally made from ground pork or veal (tending more towards veal, unlike bratwurst)
Bockwurst
Finnish sausage
Ryynimakkara (lit. 'groat sausage') is a type of sausage in Finnish cuisine containing groats. Ryynimakkara has barley groats, about one fifth of its weight
Ryynimakkara
Lithuanian sausage
Skilandis or Kindziukas is a Lithuanian matured sausage made of meat, fat, salt, pepper and garlic. The ground meat is traditionally pressed into a pig's
Skilandis
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
travel, tourism, insurance
MORTEAU SAUSAGE
MORTEAU SAUSAGE
Boy/Male
Teutonic
Mortal.
Biblical
mortal man; sick; despaired of; forgetful
Boy/Male
French, German, Latin
Hammer; Little Warrior
Boy/Male
British, English
Mortal
Girl/Female
Biblical
A cloud of death, a mortal vapor.
Boy/Male
British, English
Lady
Boy/Male
Latin French
Warring.
Biblical
mortal
Boy/Male
British, English
Mortal
Girl/Female
Biblical
Mortal.
Boy/Male
Teutonic American English
Mortal.
Male
Norwegian
Danish and Norwegian form of Latin Martinus, MORTEN means "of/like Mars."
Boy/Male
Australian, British, Danish, English, French, Swedish
From the Moor Town; From the God Mars
Boy/Male
Afghan, Arabic, Australian, Indian, Iranian, Muslim, Parsi
Chosen
Male
Danish
, of Mars.
Surname or Lastname
English (of Norman origin)
English (of Norman origin) : habitational name from Mortagne in La Manche, France. This surname may have been sometimes confused with Morton.
Male
French
French form of Latin Marcus, MARCEAU means "defense" or "of the sea."
Female
Chinese
mortal.
Boy/Male
Hindu, Indian, Marathi
A Blade of Grass; Mortal
Boy/Male
Teutonic English
Mortal.
MORTEAU SAUSAGE
MORTEAU SAUSAGE
MORTEAU SAUSAGE
MORTEAU SAUSAGE
MORTEAU SAUSAGE
MORTEAU SAUSAGE
MORTEAU SAUSAGE
travel, tourism, insurance