Meat and grain sausages

sausage filled with blood that are cooked or dried and mixed with a filler until they are thick enough to congeal when cooled

thumb|Haggis on a platter at a Burns supper thumb|right|A serving of haggis, neeps, and tatties

British and Irish blood sausage

Kaszanka is a traditional blood sausage in Central and Eastern European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat (kasha) or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.

East European sausage regionally known as krupnik or krupniok

Usban (or osban) (, ) is a traditional kind of sausage in Algeria, Libya and Tunisia, stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.

thumb|Boudin noir, before cooking

Scrapple, also known by the Pennsylvania Dutch name ( in English; compare Panhas), is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.

thumb|Balkenbrij, potato and carrot

thumb|Knipp, raw thumb|Knipp, warm on wholemeal bread thumb|A plate of pan-fried Knipp with apple sauce Knipp (; in the Hanover area: Calenberger Pfannenschlag) is a type of sausage made by mixing meat with grains (Grützwurst) related to Pinkel which comes from the Bremen and Lower Saxon regions of Germany.

Chireta is an Aragonese type of savoury pudding. It is a flavorful rustic dish typical to the counties of Ribagorza, Sobrarbe and Somontano de Barbastro in the Spanish Pyrenees. In the Catalan counties of Alta Ribagorça and Pallars, formerly territories united to the historic County of Ribagorza in medieval Aragon, chireta is known as gireta, or girella, respectively.

thumb|The shop version explains the name Wurstebrei. thumb|A slice of Stippgrütze is fried without fat. thumb|Stippgrütze freshly served

thumb|Slátur

traditional Scottish food usually made from minced meat, rusk and spices