Pork Offal

Feijoada or feijoada completa is Brazil's national dish, a hearty stew featuring pork and black beans. The dish is consumed throughout the country, and every family in Brazil has their own, special recipe. Sautéed greens, cheese ro... READ MORE

Nürnberger Bratwürste are small, thin sausages originating from the city of Nürnberg in the Franconia region of Bavaria, Germany. They are typically about 7 to 9 centimeters (2.75 to 3.5 inches) long and weigh around 20 to 25 grams ... READ MORE

Thüringer Rostbratwurst is a product with centuries of tradition. The oldest known recipe, held at the Weimar State Archives, dates back to 1613. Martin Luther and Goethe both appreciated it, and it was often praised in literature. O... READ MORE

Regensburger wurst is a German sausage originating from Regensburg, where it was invented in the late 19th century. The sausages are made from fine or coarse pork and they're smoked and boiled before being sold or consumed. The pork is us... READ MORE

Drob po selski, meaning liver cooked village-style, is a traditional dish that is made by cooking liver with vegetable chunks and (optionally) mushrooms in a clay earthenware pot. Pieces of chicken, beef, or pork liver are first roasted w... READ MORE

This classic peasant stew hails from the French region of Burgundy. This dish is the perfect showcase for the harmonious coexistence of its two main ingredients – coq, or rooster, and vin, or wine, in this case a bold, rust... READ MORE

Outside of Greece, loukaniko is typically described as a pork sausage that is generously seasoned with orange zest and fennel. However, in Greece and Cyprus, the term encompasses fresh, smoked, or cured sausages that are prepared with different ty... READ MORE

This traditional Toulouse sausage consists of coarsely minced pork, with the only other additions being salt and pepper. It first appeared in the 18th century, and nowadays it is a hallmark product that is usually sold rolled in a coil at traditio... READ MORE

Käsekrainer is a quintessential Austrian gourmet delicacy, a type of sausage filled with small chunks of cheese. It is usually prepared with pork or a mixture of pork, beef, and a variety of spices, while the cheese used for the filling is ty... READ MORE

Kupati is a spicy Georgian sausage made with pork or beef, onions, and flavorings such as black pepper, cinnamon, garlic, salt, and coriander. It is especially popular in the Caucasus region. The sausage is most commonly grilled or fried before se... READ MORE

Češnjovka is a traditional sausage made from pork. It is slightly spicy due to a large amount of garlic added into it as a flavoring, hence the name that can be translated as garlic sausage. In the city of Samobor, where češ... READ MORE

Weisswurst or white sausage is a famous specialty of the city of Munich, invented in 1857 by a butcher named Sepp Moser. He was working in a restaurant next to his butcher's shop and had used the last of thick sausage skins used to make r... READ MORE

Mettwurst is a long and thin German sausage made with a combination of pork and beef, flavored with anything from garlic, pepper, marjoram, caraway, and mace to alcoholic beverages such as rum and cognac. The sausage is cured and cold smoked or ai... READ MORE

Knackwurst or knockwurst is a preboiled German sausage made from ground pork, beef, or a combination of both. The sausage is heavily seasoned with garlic and has a high fat content. Unlike bratwurst and other similar sausages, kn... READ MORE

Braunschweiger is a German dish using liverwurst sausage as the main ingredient. The sausage is first sliced into smaller pieces, then combined with smoked meat (such as bacon) in a pan. The two are fried together until they develop a nice, browne... READ MORE

Chok is the Thai version of traditional Chinese congee, a type of rice porridge. It is typically prepared with boiled jasmine rice cooked with water, chicken broth, or pork broth until the dish becomes very thick. Pork meatballs, liver slices, shr... READ MORE

Diot is a traditional sausage hailing from the French region of Savoie. Although there are several varieties of these sausages, they're usually prepared with a combination of fatty ground pork that's seasoned with salt, pepper, and nutmeg. There a... READ MORE

Hurka is a popular Hungarian sausage consisting of ground pork and pork liver, rice, and onions. There are two main varieties: májas hurka, made with liver and rice, and véres hurka, made with blood, rice, and seaso... READ MORE

Sopa de mondongo is a term that is widely used all across Central and South America when referring to a hearty tripe and vegetable soup. The star of the dish is beef or pork tripe, the rather tough edible part of animal stomach which is cut into s... READ MORE

Lincolnshire sausage is a traditional sausage originating from Lincolnshire. The sausage is made with a combination of coarsely ground pork, sage, breadcrumbs or rusks, salt, and black pepper. The mixture is stuffed into natural pork casings (or s... READ MORE

This tamale variety originates from the town of Salta in Argentina, hence the name. Fresh corn husks called chalas are filled with a delicious mixture of corn flour and shredded meat – either from boiled lamb or pork head. These tam... READ MORE

The spicy medisterpølse is one of the classic Danish pork sausages. Nowadays, it is usually prepared with pork, lard, onions, and a variety of spices such as cloves, allspice, and pepper. It is typically poached for a few minutes before it ... READ MORE

Lókolbász is a Hungarian sausage made from horse meat. During the preparation process, the meat is flavored with paprika, garlic, and caraway. Occasionally, pork fat is added to enrich the flavor and improve texture. Horse sausage is... READ MORE

Leberknödelsuppe is a traditional and Austrian soup featuring liver dumplings. The dumplings, or "leberknödel," are made from ground liver (typically beef or pork), stale bread rolls (or bread), onions, eggs, and various herbs and spices... READ MORE

Enjoyed throughout the Caribbean, souse is a versatile dish that is typically prepared with pork, namely some of the less-favored cuts such as head, feet, knuckles, or tail, while other versions also employ beef or chicken feet. The cuts are cooke... READ MORE

Morcilla dulce from the Canary Islands is a traditional blood sausage made with pig's blood, lean meat, bacon, sugar, almonds, raisins, garlic, spices like cinnamon and aniseed, and salt. It is a cherished part of the Canarian culinary heritage kn... READ MORE

Leberwurst is a spicy German sausage consisting of a combination of ground pork liver, onions, and spices. The sausage is traditionally consumed with sauerkraut, although it can also be used in sandwiches, where leberwurst is sliced and paired wit... READ MORE

Jitrnice are one of the most common pork sausages in the Czech Republic. Although there are numerous regional varieties, they mostly consist of pork cuts, various internal organs, and pork liver. Depending on the tradition, some prefer to incorpor... READ MORE

This versatile liver pâté is one of the most common Danish spreads known as leverpostej. Since it is incredibly popular throughout the country, it appears in numerous varieties which differ in ingredients, flavors, and textures. Next ... READ MORE

Knipp is a German sausage that is believed to have originated in Bremen. It is made with pork or beef, oats, onions, allspice, salt, pepper, and various herbs. Although knipp is visually unappealing, when fried in butter and served on a slice of t... READ MORE

Saucisse de Montbéliard is a smoked sausage made from pork and presented in a natural pork intestine casing. It has a uniquely distinctive smoky flavor which comes from using the wood and sawdust in the smoking process. That proces... READ MORE

Although it originated from the Chaozhou province in China, pig’s organ soup is nowadays most popular in Singapore. The dish consists of pig offal, sliced pork, vegetable strips, onion leaves, and pepper. It is often served accompanied by eg... READ MORE

Bockwurst is one of the most common sausage varieties enjoyed in Germany. The sausages were originally prepared with finely ground veal, but today they can employ various types of meat and numerous combinations of spices and fresh herbs. They come... READ MORE

Mujuji is a traditional dish consisting of jellied pork offal such as tails, ears, and feet. The offal is combined with vinegar, vegetables, and spices such as onions, carrots, garlic, allspice, cinnamon, bay leaves, and peppercorns. This dish can... READ MORE

Boudin blanc de Rethel is a white pudding sausage made from prime cuts of pork, pork fat, fresh eggs, milk and a secret blend of seasonings which has been protectively treasured since the 17th century. It is traditionally produced in the ... READ MORE

Jambon persillé is a French appetizer coming from the region of Burgundy. It consists of a ham hock that is simmered in white wine and made into a terrine with a hefty amount of parsley. This humble dish is also a historic one: the Ediun tr... READ MORE

Saumagen is a German dish from the region of Palatinate, where it was created in the 18th century by local farmers as a way to use up leftover food. Translated as sow’s stomach, saumagen consists of potatoes, carrots, onions, and po... READ MORE

Dyrlægens natmad, which translates to veterinarian's midnight snack, is a popular variety of the Danish smørrebrød. The sandwich is assembled with rye bread that is spread with butter and used as a base to hol... READ MORE

Bregenwurst is a traditional sausage originating from Lower Saxony and Saxony-Anhalt. The sausage is made from pork, pork belly, and (in the past) either pig or cattle brain. It's often enriched with the addition of white pepper, cumin, mace, and ... READ MORE

Bahur is a traditional sausage made with a combination of rice and trimmings and blood of pork (but sheep and beef offal can also be used). Onions, bay leaves, cumin, and allspice are also added to the mixture. The ingredients are sautéed b... READ MORE

Black pudding is a famous British delicacy made from animal blood (usually from pigs), oats, and fat. The combined ingredients are stuffed into a casing, and the sausage can then be fried, grilled, boiled, sliced, or crumbled. In Manchester, it is... READ MORE

Jelito is a traditional blood sausage. Prepared with pig’s blood and ground pork meat (mainly head, belly, and offal) it incorporates lard and various spices such as marjoram and cumin. Many jelito variations also consist of grains or plain ... READ MORE