Hungarian sausages soups like Jókai bableves, in meat stews, in some goulash soup variations, pastry dishes and even salads. The smoked sausages may contain bacon, ground pork, beef, boar or lamb, paprika, salt, garlic, black pepper, allspice, white pepper, caraway, nutmeg, zest, marjoram, cayenne pepper, sugar, white wine or cognac. The meat is coarsely ground and salted. If garlic is added, it is mashed in water to produce a slurry and added to the meat along with spices. The sausage is then stuffed into natural casings in 1-foot links - usually using the small intestine of the pig. This traditionally took place
Sausage won't be found often in the centre of France. For the enormous variety of German sausages follow the specific links on the German sausages include Frankfurters/Wieners, Bratwürste, Rindswürste, Knackwürste, and Bockwürste. Currywurst, a dish of sausages with curry sauce, is a popular fast food in Germany. Loukaniko is the common Greek word for pork sausage, but in English it refers specifically to Greek sausages flavored with orange peel, fennel seed and other herbs. Hungarian sausages, when smoked and cured, are called kolbász – different types are often distinguished by their typical regions, e.g. "gyulai" and "csabai" sausage. As no collective