Sausage dishes

salad dish

'''''' () is a fast food dish of German origin consisting of sausage (usually pork) with curry ketchup. It was invented in 1949 by Herta Heuwer, who began selling it at a food stand in West Berlin. The Deutsches Currywurst Museum estimated that 800 million currywursts are eaten every year in Germany, with 70 million in Berlin alone.

Jambalaya ( , ) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries. Historian Ibraham Seck states Senegalese people were making jambalaya. The tomato, a mainstay ingredient of the dish, was introduced to West Africans by the French and was subsequently incorporated into their one-pot rice dishes. Spanish people made paella, which is also a one-p

Gumbo () is a stew that is popular among the U.S. Gulf Coast community, the New Orleans stew variation being the official state cuisine of the U.S. state of Louisiana. Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity": celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé powder.

Cassoulet (, also ,; ; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". It originated in the town of Castelnaudary in the Aude department in the Occitanie region. Variants of the dish are local to other towns and cities in the Aude.

Turkish tomato, fresh pepper and optional onion with egg.

Francesinha ( meaning little French girl or little French woman) is a Portuguese sandwich, originally from Porto, made with layers of toasted bread and assorted hot meats such as roast, steak, wet-cured ham, linguiça, or chipolata over which sliced cheese is melted by the ladling of a near-boiling tomato-and-beer sauce called molho de francesinha. It is typically served with French fries.

Galette (from the Norman word gale, meaning 'flat cake') is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette ( ; ), a pancake made with buckwheat flour, usually with a savoury filling.

traditional English dish of sausages in Yorkshire pudding batter

thumb|Grilled botifarra vermella thumb|White botifarra thumb|Black botifarra thumb|Barranquilla butifarras, Butifarra Soledeñas|butifarras soledeñas Botifarra (; ; ) is a type of sausage and one of the most important dishes of the Catalan cuisine.

Budae-jjigae () is a type of spicy jjigae (Korean stew) from South Korea that is made with a variety of ingredients, often canned or processed. Common ingredients include ham, sausage, SPAM, baked beans, kimchi, instant noodles, gochujang, and American cheese. The dish is now a popular anju (accompaniment to alcoholic drinks) and a comfort food cooked in a large pot for multiple people. It also goes by the English names army stew, army base stew, and spicy sausage stew.

Coddle (sometimes Dublin coddle; ) is an Irish dish which is often made to use up leftovers. It most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs. Traditionally, it can also include barley.

A salchipapa or salchipapas is a South American and Caribbean fast food dish commonly consumed as street food, typically consisting of thinly sliced pan-fried beef sausages and French fries, mixed together with a savory coleslaw on the side. The dish's name is a portmanteau of the Spanish words salchicha (sausage) and papa (potato). The dish is served with different sauces, such as ketchup, mayonnaise and mustard, crema de aceituna (olive sauce), along with aji or chili peppers. Sometimes a fried egg or cheese is added on top; it can also be served with tomato and lettuce, and is occasionally

British meal of sausages and mashed potato

pastry snack popular in current and former Commonwealth nations

thumb|Jägerschnitzel with fettucine Jägerschnitzel (; "hunter's schnitzel") is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and Spätzle.

Wurstsalat (, literally sausage salad) is a tart sausage salad prepared with distilled white vinegar, oil and onions. A variation of the recipe adds strips of pickled gherkin. It is generally made from boiled sausage like Lyoner, stadtwurst, Regensburger Wurst or extrawurst. It is a traditional snack in Southern Germany, Alsace, Switzerland and Austria (where it is known as , lit. "sour sausage"). In the Czech Republic, similar snack is served in full, not cut to slices, and is known as “the drowning man”, “utopenec” in Czech.

Taiwanese snack sandwich

American pork dish

The ' () or ' (in Cheli), in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into a representative piece of cuisine. In Spain, they are often eaten in cafes and tapas bars.

Pasulj (from phaseolus; ), grah () or grav () is a bean stew made of usually white, cranberry or pinto beans, and kidney beans, which is a popular dish in Balkan cuisine. It is normally prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock, and is a dish typically eaten in the winter months, especially around the Christmas period. Other commonly used ingredients include carrots and onions. Another version of the dish using baked beans is known as prebranac.The dish can be served both hot or cold, and it is typically served with a side of sour cream or ajvar,

traditional Portuguese boiled meal

Chorrillana is a Chilean dish consisting of a plate of salted French fries topped with different types of sliced meat, sausages and other ingredients, most commonly scrambled or fried eggs, and caramelized onions. It is commonly served as a comfort food in bars.

dish characteristic of Louisiana Creole cuisine

type of hot dog

breakfast dish in the United States

Romanian dish

Hungarian potato casserole

Asian rice dish

savory pastry of the United States

Spanish potato dish

sausage and bacon dish of the United Kingdom

Philippine stew

potato dish

Iranian dish

Australian colloquial term for a fund-raising sausage sizzle held at polling places on election day

thumb|300px |right|Schlachteplatte

American food using sausage

typical dish of Naples

Swabian dish of egg noodles, lentils, and wiener sausages

sausage dish

savory fried meat dish from Britain and Ireland

So-tteok so-tteok (), sometimes translated as sausage and rice cakes, is a popular South Korean street food consisting of skewered and fried garae-tteok (rice cakes) and Vienna sausages brushed with several sauces including mustard and spicy gochujang-based sauce. It is a portmanteau as well as a reduplication of sausage () and tteok ().

Popular snack in West Virginia and neighboring areas

steamed beef hot dog on a steamed bun topped with a meaty sauce, originating from Plattsburgh, New York, US

breakfast dish from the Southern United States