Haggis is a savoury pudding containing sheep's pluck, minced with chopped 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.
Scrapple, also known by the Pennsylvania Dutch name Pannhaas, is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal 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.
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation.
White pudding, oatmeal pudding or mealy pudding is a meat dish popular in the British Isles.
A rissole is "a ball or flattened cake of chopped meat, fish, or vegetables mixed with herbs or spices, then coated in breadcrumbs and fried."
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 influenced mainly by Turkish but also a series of European cuisines in particular from the Balkan Peninsula and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. 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.
Pig's organ soup or chheng-thng (清湯), is a Malaysian and Singaporean soup that is made from pork offal. The dish is a clear soup, served with other optional side dishes as well as rice.
Skilpadjies is a traditional South African food, also known by other names such as muise and vlermuise.
A crépinette is a small, flattened sausage, sometimes referred to as a sausage parcel. It is similar in shape to a sausage patty, circular, and flattened.
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.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on legumes, vegetables, mushrooms, fish or other seafood.
Drob, fully named Drob de Miel or Drob de Paște, is a traditional Romanian dish of lamb offals, green onions, herbs, eggs, and bread soaked in water or milk. The boiled offals are chopped and mixed with all the other ingredients and seasoned with salt and pepper. The caul of the lamb is stretched over a loaf pan and filled with the mixture.
