Ingredient: Sausages - Classification by Country and Regions
Category: Meat - Butchery
Season: All
Certain countries classify sausage types according to the region in which the sausage was traditionally produced:
France: Montbéliard, Morteau, Strasbourg, Toulouse, Merguez…
Germany: Frankfurt, Thuringia, Nuremberg, Pomerania, …
Austria: Vienna, …
Italy: Merano (Meran)
UK: Cumberland, Chiltern, Lincolnshire, Glamorgan ...
Slovenia: Kranjska (klobasa), after the Slovenian name for the province of Carniola
Spain: botifarra catalana, chorizo riojano, chorizo gallego, chorizo de Teror, longaniza de Aragón, morcilla de Burgos, morcilla de Ronda, morcilla extremeña, morcilla dulce canaria, llonganissa de Vic, fuet d'Olot, sobrassada mallorquina, botillo de León, llonganissa de Valencia, farinato de Salamanca, ...
Poland: kielbasa krakowska (Kraków-style), toruńska ( Toruń), żywiecka (Żywiec), bydgoska (Bydgoszcz), krotoszyńska (Krotoszyn), podwawelska (literally: "from under Wawel"), zielonogórska (Zielona Góra), rzeszowska (Rzeszów), śląska (Silesia), swojska, wiejska, jałowcowa, zwyczajna, polska, krajańska, szynkowa, parówkowa, etc
Hungary: kolbász gyulai (after the town of Gyula), csabai (after the city of Békéscsaba), Debrecener (after the city of Debrecen).
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