52 Sausage dishes

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.

A Bacon Explosion is a pork dish that consists of bacon wrapped around a filling of spiced sausage and crumbled bacon. The American-football-sized dish is then smoked or baked. It became known after being posted on the BBQ Addicts blog, and spread to the mainstream press with numerous stories discussing the dish. In time, the articles began to discuss the Internet "buzz" itself.

A bagel dog is a food item consisting of a full-size or miniature hot dog wrapped in bagel-style breading before or after cooking. They are similar in concept to a corn dog or pigs in a blanket. Bagel dogs are commonly available for purchase at prepared-food concession stands and frozen in grocery stores in the greater New York City, Chicago, and Cincinnati areas, but are more difficult to find elsewhere. Some bagel dogs are prepared using an actual bagel to wrap around the hot dog, rather than a bagel-like breading. Ketchikan, Alaska, is home to the most fervent bagel dog consumers in the world.

Bangers and mash, also known as sausages and mash, is a traditional dish of Great Britain and Ireland, consisting of sausages served with mashed potatoes. It may consist of one of a variety of flavoured sausages made of pork, lamb, or beef. The dish is usually served with onion gravy, but may also include fried onions, and peas.

Battered sausages are a type of sausage found all across Great Britain, Ireland, Australia and New Zealand.

Bigos, often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enriched with vegetables, spices or wine.

The bocadillo or bocata, in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. In Spain, they are often eaten in cafes and tapas bars.

Boliche is a Cuban pot roast dish consisting of eye round beef roast stuffed with ham browned in olive oil simmered in water with onions until the meat is soft, and then quartered potatoes added. Additional ingredients can include green peppers and various spices such as coriander, oregano and bay leaf, and salt and pepper.

Botifarra is a type of sausage and one of the most important dishes of the Catalan cuisine.

Budae-jjigae or spicy sausage stew is a type of jjigae (stew), made with ham, sausage, spam, baked beans, kimchi and gochujang. The dish was created shortly after the armistice that ended the Korean War, using the scrounged or smuggled surplus foods from the U. S. army bases. Although the dish was born in the period of post-war impoverishment, it continued to be popular during the period of rapid growth, and is still popular today. There are many restaurants specializing in budae-jjigae; the most famous ones on the budae-jjigae street in Uijeongbu, where the dish was first made. The dish is now a popular anju and a lunch item in college neighborhoods.

Cassoulet is a rich, slow-cooked casserole containing meat, pork skin and white beans, originating in southern France. It is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides.

A cheese dog is a hot dog served with cheese or processed cheese on it or stuffed within it, as a filling.

Chili dog is the generic name for a hot dog served in a bun and topped with some sort of meat sauce, such as chili con carne. Often other toppings are also added, such as cheese, onions, and mustard. The style has multiple regional variations in the United States, many calling for specific and unique sauce ingredients, types of hot dogs, or types of buns and referred to regionally under region-specific names.

Choripán is a type of sandwich with chorizo popular in Argentina, Chile, Peru, Uruguay, and El Salvador. The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread such as a pan batido, baguette, or francés.

Chorrillana is a Chilean dish consisting of a plate of french fries topped with different types of sliced meat, sausages and other ingredients. Most commonly scrambled or fried eggs, and fried onions.

Claypot rice, sometimes translated as "rice casserole", is a traditional dinner dish in Southern China and Southeast Asia, mainly Hong Kong, Malaysia and Singapore. The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The rice develops a crust similar to that in Korean dolsot bibimbap or Spanish paella. It is commonly served with chicken, Chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options.

Coddle is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced sausages and rashers with chunky potatoes, sliced onion, salt, pepper, and herbs. Traditionally, it can also include barley.

A corn dog is a sausage on a stick that has been coated in a thick layer of cornmeal batter and deep fried. It originated in the United States and is commonly found in American cuisine.

Cozido à portuguesa or Portuguese stew is a type of cozido, traditional Portuguese boiled meal. Numerous regional variations exist throughout Portugal, and the dish is considered part of the Portuguese heritage, as well as one of the national dishes of Portugal.

Currywurst is a fast food dish of German origin consisting of steamed, then fried pork sausage typically cut into bite-sized chunks and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste topped with curry powder, or a ready-made ketchup seasoned with curry and other spices. This dish is often served with French fries.

"Democracy sausage" is the colloquial name for a sausage wrapped in a slice of bread, bought from a sausage sizzle operated as a fundraiser at Australian polling places on election day, often in aid of the institutions that house the polling place. In 2016, the BBC reported that just under one-third of the 1,992 polling booths across Australia had a sausage stand by the count of the Election Sausage Sizzles site.

Fasole cu cârnați is a popular Romanian dish, consisting of baked beans and sausages. A variation replaces the sausages with afumătură.

Francesinha is a Portuguese sandwich originally from Porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat, and covered with melted cheese and a hot and thick spiced tomato and beer sauce. It is typically served with french fries.

Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef suet, brown sugar, currants or sultanas, salt and cinnamon, formed into the shape of a large sausage.

Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette, a pancake made with buckwheat flour usually with a savoury filling. Of the cake type of galette, one notable variety is the galette des Rois eaten on the day of Epiphany. In French Canada the term galette is usually applied to pastries best described as large cookies.

Gumbo is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun/Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder.

Linsen mit Spätzle, normally accompanied with wiener sausages, is a traditional Swabian dish that is by many Swabians considered the Swabian national meal in the southwestern region of Germany.

A locrio is a rice dish from the Dominican Republic. Similar to pilaf and paella, it consists of seasoned rice with some kind of meat, such as chicken, Dominican salami or pork, but no beef.

Manchamanteles in Mexican cuisine, is a stew of assorted meat, chili peppers, vegetables, and fruits. A typical recipe for mancha manteles contains turkey, chorizo, pork, pineapple, apple, banana, chili peppers, almonds, cinnamon, lard, and tomatoes.

A Maxwell Street Polish consists of a grilled or fried length of Polish sausage topped with grilled onions and yellow mustard and optional pickled whole, green sport peppers, served on a bun. The sandwich traces its origins to Chicago's Maxwell Street market, and has been called one of "the classic foods synonymous with Chicago".

Menemen is a traditional Turkish dish which includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil or sunflower oil. White cheese, and charcuterie products such as sucuk or pastırma may also be added. Menemen may be made with onions, but the addition of onions is often debated and is more common when menemen is eaten as a main dish, rather than at breakfast. The dish is similar to shakshouka.

A michigan hot dog, michigan red hot, or simply "michigan", is a steamed all-beef hot dog on a steamed bun topped with a meaty sauce, generally referred to as "michigan sauce", and is a specialty in and around Plattsburgh, New York.

Olivier salad is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries, many European countries, Iran, Israel, Mongolia and also throughout Latin America. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles, green peas, eggs, celeriac, onions, diced boiled chicken or bologna sausage, and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad. A variation called stolichny salad exists, and is also popular in the Russian cuisine.

Pasulj or grah, is a bean soup made of usually white, cranberry or pinto beans, and more rarely kidney beans, that is common in Albanian, Kosovo-Albanian, Serbian, Montenegrin, Bosnian, Croatian and Slovenian cuisine. It is normally prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock, and is a typical winter dish. Other commonly used ingredients include carrots and onions. Another version of the dish using baked beans is known as prebranac (пребранац). It has also spread via the diaspora, and is known in English as Serbian bean soup, and in German-speaking countries as Serbische Bohnensuppe. In North Macedonia, a spicy and thicker variant is known as tavče gravče.

The pepperoni roll is a snack popular in West Virginia and some nearby regions of the Appalachian Mountains such as Western Pennsylvania, Western Maryland, and Appalachian Ohio. It is ubiquitous in West Virginia, particularly in convenience stores, and is arguably the food most closely associated with the state. Pepperoni rolls are also found in Southwest Michigan where they were popular among auto workers in the factories.

Port sausage is an Iranian fast-food or street food, usually served in sandwich shops in Iran in the form of a sub or meal. It contains sausage, onion, tomato paste, ground chilli pepper and other spices. The Dehkhoda Dictionary of the Persian language defines port sausage as very hot and spicy sausage dish which is common in Khuzestan Province.

Pringá is a Spanish dish popular in Andalusia. It consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat slow-cooked for many hours until the meat falls apart easily. Pieces of crusty bread are used to pull away a little meat, sausage, and fat. It is a social dish eaten around the family dinner table.

Rakott krumpli is a Hungarian dish made from potatoes, sour cream, sausages and eggs. It is a layered casserole with slices of each ingredient layered onto each other, it was first mentioned in István Czifray's 1840 edition of the Magyar nemzeti szakácskönyve.

Red beans and rice is an emblematic dish of Louisiana Creole cuisine traditionally made on Mondays with red beans, vegetables, spices and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage, and tasso ham are also frequently used in the dish. The dish is customary – ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast. Similar dishes are common in Latin American cuisine, including moros y cristianos, gallo pinto and feijoada.

Riojan Style Potatoes or Patatas a la Riojana is a dish from Spanish cuisine, popular in the counties of Rioja and Álava in the Basque region of Spain. It's made with bell peppers, chorizo sausage and potatoes. The sauce is simple, and thickened by the potato starch. Other ingredients like bay leaves, pimenton and mushrooms may be added. Red wines complement this dish.

A salchipapa or salchipapas is a Peruvian fast food dish commonly consumed as street food, typically consisting of thinly sliced pan-fried beef sausages and French fries, mixed together with a savory coleslaw on the side. The dish's name is a portmanteau of the Spanish words salchicha (sausage) and papa (potato). The dish is served with different sauces, such as ketchup and mustard, crema de aceituna, along with aji or chili peppers. Sometimes a fried egg or cheese is added on top; it can also be served with tomato and lettuce, and is occasionally garnished with oregano.

Sartù di riso is a typical dish of Neapolitan cuisine. It is prepared with rice seasoned with ragù, peas, pancetta, mushrooms, fior di latte or provola, meatballs, sausages, boiled eggs and, traditionally, with chicken livers. The whole is baked and then turned out before being served.

Sausage and peppers is a dish in Italian-American cuisine prepared using Italian sausage and peppers as primary ingredients. It is served as a dish on its own, sometimes with the use of additional ingredients such as tomato sauce, onions and pasta, and is sometimes served in the form of a sandwich. Some Italian delicatessens in the United States prepare and serve sausage and peppers, and it is a common dish at the Feast of San Gennaro where it was first served back in 1927, Italian street festivals, feasts and events in the United States.

Sausage bread is an American food made of sausage and other ingredients rolled or enclosed in dough and cooked in an oven.

Sausage gravy is a traditional Southern breakfast dish in the United States. After loose pork sausage is cooked in a pan and removed, a roux is formed by browning flour in the residual fat. Milk and seasonings, such as salt and pepper, are added to create a moderately thick gravy, to which the cooked sausage is added. Occasionally, ingredients such as cayenne pepper or a spicy sausage are used to make a spicier gravy.

A sausage roll is a savoury pastry snack, popular in Commonwealth nations. They are sold at retail outlets and are also available from bakeries as a take-away food. A miniature version can be served as buffet or party food. Similar meat and pastry recipes include the Czech klobásník, the Dutch saucijzenbroodje, the German Münsterländer Wurstbrötchen and sausage bread in the United States.

A sausage sandwich is a sandwich containing cooked sausage. It may consist of an oblong bread roll such as a baguette or ciabatta roll, and sliced or whole links of sausage, such as hot or sweet Italian sausage, Polish sausage, German sausage, Mediterranean merguez, andouille or chorizo. Popular toppings include mustard, brown sauce, ketchup, BBQ sauce, steak sauce, peppers, onions, sauerkraut, chili, and salsa.

A sausage sizzle is a grilled or barbecued food item, where a sausage is served on sliced bread with grilled onions and various condiments, most commonly tomato sauce, barbecue sauce or mustard. Sausage sizzles are often served at community events in Australia and New Zealand, and have become common features in the cultures of both nations. The term "sausage sizzle" came into common use in the 1980s and is used to describe either the food item itself, the barbecuing technique or the nature of the event it may be served at.

Siskonmakkara is a mild, Finnish fresh sausage made of pork, cooked before serving. The meat is soft and smooth-textured and usually squeezed from its casing when cooking. The most common dish using this sausage is siskonmakkara soup (siskonmakkarakeitto) in which they are cooked in, and simultaneously flavours, the soup stock. The sausage can also be used for a stroganoff or macaroni casserole in place of minced meat. It does not keep well and should be used on the day it is bought.

So-tteok so-tteok is a popular South Korean street food consisting of skewered and fried garae-tteok and vienna sausage brushed with several sauce include mustard and spicy gochujang-based sauce.

Toad in the hole or Sausage Toad is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney.

Wurstsalat is a tart sausage salad prepared with distilled white vinegar, oil and onions. A variation of the recipe adds strips of pickled gherkin. It is normally made from a sort of boiled sausage like Lyoner, stadtwurst, Regensburger Wurst or extrawurst. It is a traditional snack in southern Germany, Alsace, Switzerland and Austria, where in Austria it is called Saure Wurst.