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Mortadella Bologna is a large cooked pork sausage originating in Bologna, Emilia-Romagna, with PDO status since 1998, and is one of the oldest documented Italian salumi, with references dating to the 14th century.
Zampone Modena is an Italian prepared meat product protected under the European Union's Protected Geographical Indication scheme. It consists of seasoned minced pork packed into the skin of a pig's foreleg, giving the finished product its characteristic trotter shape, and it is cooked before serving...
Cotechino Modena is a traditional Italian pork sausage recognized with a Protected Geographical Indication (IGP) status, originating from the Emilia-Romagna region. It is characterized by its high fat content and the inclusion of pork rind, which gives the sausage its rich texture and thick casing....
Krakauer is a smoked, cooked sausage of Polish origin named after the city of Kraków, made from coarsely ground pork seasoned with garlic and black pepper. It is widely produced and consumed across Central Europe, particularly in Poland, Germany, and Austria, where it appears both as a sliced deli m...
Wiener Würstchen is a thin, lightly smoked sausage traditionally made from a mixture of pork and beef packed in sheep casing. The name translates to "Viennese sausage," reflecting its origins in Vienna, Austria, where it was developed in the 18th century. The sausage is typically cooked by simmering...
Kielbasa Podwawelska is a traditional Polish smoked pork sausage named after Wawel Castle in Kraków. Made from coarsely ground pork, it is typically seasoned with garlic, marjoram, and pepper before being smoked and cooked. Unlike many dry sausages, it is categorized as a cooked sausage, making it r...
Cervelat is a popular Swiss sausage made from a blend of pork and beef, often smoked and seasoned with spices. When grilled, it's traditional to score the ends in a cross pattern, causing them to split open in a distinctive manner. It can be boiled or grilled and is commonly served with mustard and...
Andouillette de Troyes is a French cooked sausage associated with Troyes and the surrounding Champagne region. It is traditionally made from coarsely cut portions of the pig's digestive tract, placed in a casing and seasoned, giving it a pronounced aroma, uneven texture, and distinctive offal flavor...
Waitrose Cooked Chicken Breast Slices are pre-cooked, individually vacuum-packed slices of chicken breast, typically seasoned with herbs and spices, intended for quick heating and serving.
Leberwurst, or liverwurst, is a type of German sausage made from a mixture of pork liver, fat, and spices. Unlike most sausages, it has a spreadable texture, making it suitable for use on bread or crackers. It is one of the most widely consumed sausage varieties in Germany and Central Europe, availa...
A traditional Danish coarsely ground pork sausage seasoned with allspice, cloves, and onion, a festive staple often served at Christmas julefrokost.
A coarse Austrian pork sausage traditionally sold boiled from Viennese street stands, coarser in texture than Extrawurst and typically served with mustard.
A German cooked sausage made from finely ground pork and beef, lightly smoked for a mild flavor and soft texture, commonly served sliced as a cold cut across Germany.
An Austrian fine-textured boiled sausage made from a blend of pork and beef, widely consumed cold in sandwiches and a staple of Austrian everyday cuisine.
A finely emulsified boiled sausage popular in Romania, Serbia, and neighboring Balkan countries, similar in texture to bologna and typically served sliced cold.
A large-diameter mild cooked sausage derived from Italian mortadella, introduced to the United States by European immigrants and named after Bologna, Italy.
