Cajun cuisine is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple.
Head cheese or brawn is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a dairy cheese, but a terrine or meat jelly often made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic. The parts of the head used vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes the feet and heart, may be included. It can also be made from trimmings from pork and veal, adding gelatin to the stock as a binder. Sometimes it is made with nothing from the head.
Braunschweiger is the name for several types of sausages in different regions. In the German language, Braunschweiger is the demonym for people from Brunswick, but under German food law refers to a variety of mettwurst. In Austria, Braunschweiger is known as a type of parboiled sausage (Brühwurst), while American Braunschweiger is often confused with liverwurst.
Blood sausages, often called blood pudding in British English are sausages filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled. Variants are found worldwide. Pig, cow, sheep, duck, and goat blood can be used, varying by country.
Chorizo or chouriço is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times.
Offal, also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including foie gras, pâté and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays. This includes Scottish haggis, Jewish chopped liver, U.S. chitterlings, Mexican menudo as well as many other dishes. Intestines are traditionally used as casing for sausages.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by a series of European cuisines such as the Austrian cuisine, German cuisine, Greek cuisine, or Hungarian cuisine, yet it also includes culinary elements stemming from the cuisines of the Slavic-speaking countries of Eastern and Central Europe, most notably Serbian and Bulgarian as well as Polish, Ukrainian, and Russian.
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton or beef.
Cypriot cuisine is the cuisine of Cyprus and is closely related to Greek and Turkish cuisine; it has also been influenced by Byzantine, French, Italian, Catalan, Ottoman and Middle Eastern cuisines.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote. In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (gravies), are popular dishes.
Salo is a traditional, predominantly Slavic food consisting of cured slabs of fatback, with or without skin. The food is commonly eaten and known under different names in countries across the region. It is usually dry salt or brine cured. The East Slavic variety is sometimes treated with paprika or other seasonings, while the South Slavic version is often smoked.
The cuisine of Hungary produces a vast number of types of sausages, many of which were influenced by their Polish and Slovak neighbors and brethren.
Mett is a preparation of minced raw pork that is popular in Germany. In Belgium and the Netherlands, a similar preparation is made from beef. The name originates from mett, either meaning "chopped pork meat without bacon", or the Old Saxon meti, meaning "food". It is normally served with salt and black pepper, and sometimes with garlic, caraway or chopped onion, and eaten raw, usually on a bread roll. At a buffet it is sometimes served as a Mettigel. It is also sold in the form of mettwurst, a spicy, raw sausage, often smoked. In Germany, laws require that no more than 35% of the mett is constituted by fat.
Ventricina is a pork sausage commonly found in the Abruzzo region of central Italy. It is similar to certain luncheon meats, included in the category English-speakers from the United States refer to as "cold cuts". Traditionally made using relatively low grade, very fatty pig meat cuts and encasing them in the animal's intestines or stomach while they cure. There are two principal types of ventricina: those of the area in and around the city of Teramo, and others coming from the area of Vasto.
Extremadura, Spain is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional Extremaduran cuisine were its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends and neighbors. The resulting dishes are eaten with local bread.
Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (Rohwurst) made of lights, pork and fat, which is mostly eaten cooked with kale (cabbage) dishes such as Knieperkohl. It is mainly used in Northeast and Northwest German and Silesian cuisine.
Stippgrütze, also called Wurstebrei, is a German dish from Westphalia which is similar to Grützwurst or Knipp. It consists of barley groats cooked in sausage juices (Wurstbrühe), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. More rarely, finely chopped onions are added. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling. There are various recipes, but they all contain barley groats, fat and meat.
