Meat & Meat Products – A to Z

Bratwurst

Bratwurst

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 found as early as 228 AD, the first documented evidence of the Bratwurst in Germany dates back to 1313, and can be found in the Franconian city of Nuremberg, which is still an internationally renowned centre for the production of grill sausages.

A variety of Bratwürste on a stand at the Hauptmarkt in Nuremberg

A variety of Bratwürste on a stand at the Hauptmarkt in Nuremberg

Types and traditions

Germany

Recipes for the sausage vary by region and even locality; some sources list over 40 different varieties of German bratwurst, many of the best k...

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Cağ Kebabı

Cağ kebabı is a horizontally stacked marinated rotating lamb kebab variety, originating in Turkey's Erzurum Province. Read More
Shish Kebabs

Shish Kebab

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 cuisine however, kebab denotes a wide variety of different grilled meat dishes. Shish is the Turkish word for sword or skewer.

Probably the best known Turkish dish outside Turkey, shish kebab is generally made of lamb (kuzu şiş) but there are also versions with beef or veal (dana şiş), swordfish (kılıç şiş) and chicken meat (tavuk şiş or şiş tavuk)...

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Kielbasa

Kielbasa

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.Read More
Typical Brazilian churrasco.

Churrasco

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 countriesRead More

Index – Meat and Meat Products

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.Read More
Merguez

Merguez

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.Read More

Barbacoa

Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term barbecue derives. Read More
Cajun Andouille Sausage

Andouille

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). Read More
Goetta

Goetta

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. Read More