Bratwurst is a type of German sausage made from veal, beef, or most commonly pork. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. While sausage recipes can be […]
Cağ kebabı is a horizontally stacked marinated rotating lamb kebab variety, originating in Turkey’s Erzurum Province.
Shish kebab (Turkish: şiş kebap) is a Turkish dish of skewered and grilled cubes of meat. The term shish kebab has a history of over one hundred years in English. In American English, the word kebab refers to shish kebab, while in British English, kebab may also mean döner kebab or shawarma. In Middle Eastern […]
Sausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, chicken or veal with every region having its own speciality.
Churrasco is a Spanish and Portuguese term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisine of Uruguay, Brazil, Bolivia, Argentina, Chile, Colombia, Nicaragua, Peru and other Latin American countries
There are a number of meat and meat products we have used in our recipes or referenced in our world cuisine pages. This is the sub-index for the meat items that we have listed in the glossary. Each listing has information, availability, substitution, and nutritional data where applicable.
These spicy North African sausages are popular in Algeria, Morocco, and Tunisia, where they’re served plain, with couscous, in sandwiches, with eggs or stuffed into pastries.
Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term barbecue derives.
Andouille sausage is a classical Louisiana smoked sausage which is used in meals like gumbo or jambalaya. The regional cooking style known as Cajun employs many hot spices and vegetables and is famous for its original sausages: Andouille, Boudain, Chaurice (local version of Spanish chorizo) or Tasso (smoked butt).
Goetta is a breakfast sausage of likely German-American origin that is popular in the greater Cincinnati area. It is primarily composed of ground meat (pork, or pork and beef), pin-head oats and spices.