Haggis is a savoury pudding containing sheep's pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".
A sausage is a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders.
Head cheese or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig, typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder.
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, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Scrapple, also known by the Pennsylvania Dutch name Pannhaas, is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as an American food of the southern Mid-Atlantic states.
Offal, also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Leberkäse (help·info) (German, literally means 'liver-cheese'; sometimes spelled Leberkäs or Leberka s in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and Fleischkäse in Saarland, Baden, Switzerland and Tyrol, is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage. It consists of corned beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust. Variations may be made of other meats such as horse meat or turkey, or may contain additional ingredients such as cheese or minced chili pepper.
White pudding, oatmeal pudding or mealy pudding is a meat dish popular in Ireland, Scotland, Northumberland, Nova Scotia, and Newfoundland.
The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. Although termed a sausage, no casing is used to hold the meat in shape, hence it is usually served as square slices from a formed block. It is a common component of the traditional Scottish breakfast.
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer, "If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis, the land of the Pennsylvania Dutch—in and around Lancaster County, Pennsylvania—would be at or near the top of that list," mainly because the area is a cultural enclave of Pennsylvania Dutch culture.
Goetta is a meat-and-grain sausage or mush of German inspiration that is popular in Metro Cincinnati. It is primarily composed of ground meat, pin-head oats and spices. It was originally a dish meant to stretch out servings of meat over several meals to conserve money, and is a similar dish to scrapple and livermush, both also developed by German immigrants.
South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.
Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional cuisine that is common in Western North Carolina, and is typically consumed as a breakfast and lunch food. It has been suggested that livermush derives from scrapple. By law in North Carolina, the product must consist of at least 30% pig liver. Several festivals exist in North Carolina that are dedicated to the food.
Kishka or kishke refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws.
A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes bacon, sausages, eggs, black pudding, baked beans, tomatoes, mushrooms, toast, and a beverage such as coffee or tea. It appears in different regional variants and is referred to by different names depending on the area. While it is colloquially known as a "fry up" in most areas of the UK and Ireland, it is usually referred to as a "full English", a "full Irish", "full Scottish", "full Welsh", "full Cornish", and "Ulster fry", in England, the Republic of Ireland, Scotland, Wales, Cornwall, and Northern Ireland, respectively.
Limburgisch cuisine is different from the Belgian and Dutch cuisines but also shares many similarities with these cuisines. Limburg is a little different compared to the rest of the Dutch and Belgian provinces. The landscape is hilly in the southeast and the Limburgish language could be said to be a separate language rather than a dialect of Dutch. This different landscape provides the Limburgish cuisine with a lot of game meat, especially in the hunting season. The north of the Limburg is quite flat and is the largest asparagus producing area of the Netherlands. In the southwest you will find the Haspengouw which is famous for being the fruit basket of Belgium.
Slátur is an Icelandic food made from the innards of sheep. There are two types of slátur; blóðmör (Icelandic) or "blood pudding" and lifrarpylsa. The first is similar to Irish and British black pudding, although it does not contain the spices used in British and Irish cuisine. They are also much smoother in texture.
Ashkenazi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of Eastern, Central, Western, Northern, and Southern Europe, and their diaspora mainly concentrated in North America and other Western countries.
