worldcuisines/food-kb-v1.1 huggingface dataset:
Frijoles negros
Category: beans (black beans)
Cuisine: Guatemalan, Cuban, Venezuelan, Puerto Rican, Mexican
Associated cuisines: Guatemalan, Cuban, Venezuelan, Puerto Rican, Mexican
Area: Guatemala, Cuba, Venezuela, Puerto Rico, Mexico, Latin America
Countries: Guatemala, Cuba, Venezuela, Puerto Rico, Mexico, Argentina, Bolivia, Brazil, Chile, Colombia, Costa Rica, Cuba, Dominican Republic, Ecuador, El Salvador, Guatemala, Haiti, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Uruguay, Venezuela
Region: Caribbean
Other names: tr - Turkish: Frijoles negros

This dish is a black beans that is typically seasoned with salt, ham hocks, onions and garlic, tomatoes, powdered cumin seeds, oregano and vinegar.
Deep-fried peanuts
Category: snack (deep fried peanuts)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: el - Greek: Τηγανητά φιστίκια

This a food created by deep frying peanuts in an oil. The resulting product is a food that can be eaten in its entirety, both shell and nut. The deep-frying process does not change the flavour or texture of the nutmeats.
Frijoles charros
Category: stew (beans stew)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Mexico
Countries: Mexico
Region: Central America
Other names: es - Spanish: Frijoles charros
jv - Javanese: Frijoles charros
tr - Turkish: Frijoles charros

The dish is characterised by common ground beans stewed with onion, garlic, and bacon. Other common ingredients include chili peppers, tomatoes, cilantro, ham, sausage, pork and pork sausage. It is served warm and is usually of a soupy consistency.
Cowboy beans
Category: stew (beans stew)
Cuisine: American
Associated cuisines: American
Area: American Southwest
Countries: United States
Region: Northern America
Other names: jv - Javanese: Kacang koboi
ko - Korean: 카우보이 빈즈
vi - Vietnamese: Món đậu cao bồi

The dish consists of common ground beans and ground beef in a sweet and tangy sauce. Other types of meat can be used.
Dalcha
Category: meat, beans, stew (meat, beans, stew)
Cuisine: Indian
Associated cuisines: Indian
Area: Telangana
Countries: India
Region: Southern Asia
Other names: jv - Javanese: Dalcha
ms - Malay: Dalcha
ta - Tamil: தால்சா
te - Telugu: దాల్చా

Primary ingredients are lentils, can be chick pea or sometimes pigeon pea. Vegetables or meats, both chicken or mutton, may also be added to the stew.
Bean salad
Category: salad (beans salad)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ar - Arabic: سلطة الفاصولياء
bg - Bulgarian: Бобена салата
de - German: Bohnensalat
es - Spanish: Ensalada de judías
fa - Persian: سالاد لوبیا
he - Hebrew: סלט שעועית
hy - Armenian: Լոբով աղցան
it - Italian: Insalata di fagioli
ja - Japanese: 豆サラダ
jv - Javanese: Salad kacang polong

This is a common salad with various cooked beans—typically green, wax, kidney, and/or lima beans—tossed in a sweet-sour vinaigrette. Variant ingredients include fresh raw onions, bell pepper, and/or other cooked or raw vegetables, such as chickpeas.
Dal bati
Category: bread (hard bread)
Cuisine: Indian
Associated cuisines: Indian
Area: Rajasthan
Countries: India
Region: Southern Asia
Other names: bn - Bangla: ডাল বাটি
gu - Gujarati: દાલ બાટી
he - Hebrew: דאל באט
hi - Hindi: दाल बाटी चूरमा
jv - Javanese: Dal baati
kn - Kannada: ದಾಲ್ ಬಾಟಿ
mr - Marathi: दालबाटी

The sauce is made from pulses such as pigeon peas, split chickpeas, green gram, dew beans, or black gram. The lentils are soaked, boiled, and then cooked with a seasoning of mustard and cumin seeds, along with green chillies, garlic, and spices like red chilli, turmeric, coriander, and ginger. Some versions may include sweet and sour elements. The bread is a hard, round bread made from wheat flour, mixed with yogurt, salt, and water. The dough is shaped into balls and cooked in a traditional oven or stove until golden brown, then greased with clarified butter. It is typically served with daal, along with sides like semolina-based dessert, rice, mint chutney, raw mango chutney, garlic chutney, onion salad, and buttermilk.
Chana masala
Category: stew (curry, chickpeas)
Cuisine: Indian
Associated cuisines: Indian, Pakistani, Bangladeshi
Area: North India
Countries: India, Pakistan, Bangladesh
Region: Southern Asia
Other names: ar - Arabic: حمص مصالحة
bn - Bangla: ছোলাবুট
de - German: Chana Masala
eo - Esperanto: Ĉanamasalo
es - Spanish: Chana masala
fr - French: Chana masala
he - Hebrew: צ'אנה מסאלה
hi - Hindi: चना मसाला
id - Indonesian: Chana masala
it - Italian: Chana masala
ja - Japanese: チャナマサラ
jv - Javanese: Chana masala
kn - Kannada: ಚನಾ ಮಸಾಲಾ
ko - Korean: 차나 마살라
mai - Maithili: चना मसाला
or - Odia: ଚଣା ମସଲା
pa - Punjabi: ਚਣਾ ਮਸਾਲਾ
pnb - Western Punjabi: چنا مسالا
pt - Portuguese: Chana masala
th - Thai: จนา มสาลา
uk - Ukrainian: Чана масала
ur - Urdu: چنا مسالہ

The dish is a curry with chickpea as the main ingredient, which typically includes onion, chopped tomatoes, ghee, cumin, turmeric, coriander powder, garlic, chillies, ginger, mango powder, lemon juice, and ground spices.
Chili con carne
Category: stew (beans stew)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Mexico City
Countries: Mexico, United States
Region: Central America
Other names: ar - Arabic: تشيلي كون كارني
be - Belarusian: Чылі кон карнэ
bg - Bulgarian: Чили кон карне
ca - Catalan: Xili
cs - Czech: Chili con carne
da - Danish: Chili con carne
de - German: Chili con Carne
el - Greek: Τσίλι
en-simple - Simple English: Chili con carne
eo - Esperanto: Kapsiketa viandaĵo
es - Spanish: Chili con carne
fa - Persian: چیلی کون کارنه
fi - Finnish: Chili
fr - French: Chili
he - Hebrew: צ'ילי קון קרנה
it - Italian: Chili con carne
ja - Japanese: チリコンカーン
jv - Javanese: Chili
ka - Georgian: ჩილი კონ კარნე
ko - Korean: 칠리
la - Latin: Capsicum e carne
nb - Norwegian Bokmål: Chili con carne
nl - Dutch: Chili
pl - Polish: Chili con carne
pt - Portuguese: Chili com carne
ro - Romanian: Chili
ru - Russian: Чили кон карне
sc - Sardinian: Tzili cun petza
sv - Swedish: Chili con carne
th - Thai: ชิลิกอนการ์เน
tr - Turkish: Chili
uk - Ukrainian: Чилі
vi - Vietnamese: Chili
zh - Chinese: 辣肉酱

The stew's main ingredients are chilli peppers (sometimes in the form of chilli powder), meat (usually beef), tomatoes, and often pinto beans or kidney beans. Other seasonings may include garlic, onions, and cumin.
Bigilla
Category: dip, beans (dip, spread, mashed beans)
Cuisine: Maltese
Associated cuisines: Maltese
Area: Malta
Countries: Malta
Region: Southern Europe
Other names: es - Spanish: Bigilla
pt - Portuguese: Bigilla
uk - Ukrainian: Бігілла

The dish contains mashed beans, olive oil, salt and red pepper. It is usually served as a dip. It could also served as a snack or appetizer and is usually eaten as a spread.
Cholent
Category: stew (beans stew, meat stew)
Cuisine: French
Associated cuisines: German
Area: France
Countries: France, Germany, Spain, Israel, United States
Region: Northern America
Other names: ar - Arabic: سخينة
be - Belarusian: Чолент
ca - Catalan: Txólent
cs - Czech: Šoulet
de - German: Tscholent
es - Spanish: Cholent
fa - Persian: شولنت
fr - French: Tcholent
he - Hebrew: חמין
hu - Hungarian: Sólet
hy - Armenian: Չոլնտ
id - Indonesian: Cholent
it - Italian: Cholent
ja - Japanese: チョレント
jv - Javanese: Cholent
ko - Korean: 촐런트
nn - Norwegian Nynorsk: Tsjolent
pl - Polish: Czulent
pt - Portuguese: Tcholent
ro - Romanian: Ciolent
ru - Russian: Чолнт
uk - Ukrainian: Човлент
yi - Yiddish: טשאלנט

The dish is a slow-simmering stew, placing their individual pots of into the town baker's ovens that always stayed hot and slow-cooked the food overnight.
Ciceri e tria
Category: pasta (pasta)
Cuisine: Italian
Associated cuisines: Italian
Area: Salento
Countries: Italy
Region: Southern Europe
Other names: es - Spanish: Ciceri e tria
he - Hebrew: צ'יצ'רי א טריה
it - Italian: Ciceri e tria
ja - Japanese: チチェリ・エ・トリア
jv - Javanese: Ciceri e tria
ru - Russian: Чичери э трия
tr - Turkish: Ciceri e tria

The dish is prepared with pasta and chickpeas as primary ingredients and includes fried pasta. Some versions of the dish may have a significant amount of broth, which may be eaten using a spoon. Some of the pasta (from one-third to one-half) is fried in oil as part of its preparation, while the rest of it is boiled.
Bob chorba
Category: soup (beans soup)
Cuisine: Bulgarian
Associated cuisines: Bulgarian
Area: Bulgaria
Countries: Bulgaria
Region: Eastern Europe
Other names: ar - Arabic: حساء الفاصولياء
be - Belarusian: Боб чорба
bg - Bulgarian: Боб чорба
el - Greek: Μπομπ τσορμπά
jv - Javanese: Bob chorba
sq - Albanian: Bob Çorba
uk - Ukrainian: Боб-чорба

This dish is made from dry beans, onions, tomatoes, spearmint and carrots.
Bissara
Category: beans, dip (fava beans, dip)
Cuisine: Egyptian
Associated cuisines: Egyptian, Moroccan
Area: Egypt, Morocco, Ancient Egypt
Countries: Egypt, Morocco
Region: Northern Africa
Other names: ar - Arabic: بصارة
ary - Moroccan Arabic: بيصارة
arz - Egyptian Arabic: بصاره
es - Spanish: Bissara
eu - Basque: Bissara
fr - French: Bissara
hy - Armenian: Բիսարա
jv - Javanese: Bissara
ko - Korean: 비사라
pt - Portuguese: Bissara
ru - Russian: Биссара
uk - Ukrainian: Бісара
uz - Uzbek: Bissara

The dish contains beans, onions, garlic, fresh aromatic herbs and spices. All ingredients are slowly cooked and then blended together to yield a creamy and fragrant dip or side dish.
Boiled peanuts
Category: beans (peanuts)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: jv - Javanese: Kacang godhog

This dish is based on raw or green peanuts, as fully mature peanuts do not make good quality of this dish. Normally salt water is used to boil.
Burmese tofu
Category: tofu (chickpea flour tofu)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Myanmar
Countries: Myanmar
Region: South Eastern Asia
Other names: de - German: Burmesischer Shan-Tofu
en-simple - Simple English: Burmese tofu
hr - Croatian: Burmanski tofu
ja - Japanese: ビルマ風豆腐
jv - Javanese: Tahu Burma
ko - Korean: 버마두부
my - Burmese: တို့ဟူး
th - Thai: ข้าวแรมฟืน
zh - Chinese: 缅甸豆腐

This dish is made from water and flour ground from yellow split peas and gram flour, a version of chickpea flour The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set.
Borracho beans
Category: beans, dip (beans, sauce, dip)
Cuisine: Mexican, Texan
Associated cuisines: Mexican, Texan
Area: Mexico, Texas
Countries: Mexico, United States
Region: Central America
Other names: es - Spanish: Frijoles borrachos

This dish is made of pinto beans cooked in beer and flavored with cilantro, onion, garlic, bacon, bacon fat, cumin, and chili powder or whole chili peppers. This dish can be served wrapped in tortillas with some form of grilled beef, eaten from a bowl much like chili, or used as a bean dip and eaten with tortilla chips.
Bouneschlupp
Category: soup (beans soup)
Cuisine: Luxembourgish
Associated cuisines: Luxembourgish
Area: Luxembourg, Saarland, Gaume, Arelerland, Lorraine
Countries: Luxembourg, Germany, Belgium, France
Region: Western Europe
Other names: ca - Catalan: Bouneschlupp
fr - French: Bouneschlupp
id - Indonesian: Bouneschlupp
jv - Javanese: Bouneschlupp
lb - Luxembourgish: Bouneschlupp

This dish a green bean soup with potatoes, bacon, and onions.
Chole bhature
Category: bread (fried bread)
Cuisine: Indian
Associated cuisines: Indian, Pakistani
Area: India
Countries: India
Region: Southern Asia
Other names: as - Assamese: চোলে ভাতুৰে
bn - Bangla: ছোলা ভাটোরা
da - Danish: Chole bhature
el - Greek: Τσόλε μπατούρε
es - Spanish: Chole bhature
fa - Persian: شله بهاتوری
hi - Hindi: छोले भटूरे
it - Italian: Chole bhature
ja - Japanese: チョーレー・バトゥーレー
jv - Javanese: Chole bhature
kn - Kannada: ಛೋಲೆ ಭಟೂರೆ
nb - Norwegian Bokmål: Chole bhature
pa - Punjabi: ਛੋਲੇ ਭਟੂਰੇ
pnb - Western Punjabi: حلوا پوری
ta - Tamil: சோலா பட்டுரா
uk - Ukrainian: Чоле бхатуре
ur - Urdu: حلوا پوری

This dish is a combination of spicy white chickpeas and deep-fried bread made from super-refined wheat flour. It is often eaten as a breakfast dish, sometimes accompanied with lassi.
Chipolata
Category: meat (pork sausage)
Cuisine: French
Associated cuisines: French, British
Area: France, United Kingdom
Countries: France, United Kingdom
Region: Northern Europe
Other names: de - German: Chipolata
es - Spanish: Chipolata
fa - Persian: سوسیس کوکتل
fr - French: Chipolata
he - Hebrew: צ'יפולאטה
hy - Armenian: Չիպոլատա
it - Italian: Chipolata
jv - Javanese: Chipolata
mk - Macedonian: Чиполата
nl - Dutch: Chipolata
ru - Russian: Чиполата
th - Thai: ชีปอลาตา
uk - Ukrainian: Чиполата
zh - Chinese: 直布羅陀腸

This sausage is typically made from coarse-ground pork seasoned with salt and pepper together with herbs and spices, such as sage, thyme, pimento, or nutmeg.
Medisterpølse
Category: meat (spiced sausage, pork sausage)
Cuisine: Danish, Norwegian
Associated cuisines: Danish, Norwegian, Swedish
Area: Scandanavian
Countries: Denmark, Norway, Sweden
Region: Northern Europe
Other names: cs - Czech: Medisterpølse
da - Danish: Medisterpølse
es - Spanish: Medisterpølse
he - Hebrew: מדיסטרפלסה
hy - Armenian: Մեդիստերպյոլսե
it - Italian: Medisterpølse
nb - Norwegian Bokmål: Medisterpølse
pt - Portuguese: Medisterpølse
ru - Russian: Медистерпёльсе
sv - Swedish: Medisterkorv

This specialty food consist of a thick spiced sausage made of minced pork and lard, stuffed into a casing.
Bondiola sandwich
Category: sandwich (sandwich)
Cuisine: Argentinian
Associated cuisines: Argentinian
Area: Argentina
Countries: Argentina
Region: South America
Other names: es - Spanish: Sándwich de bondiola
fa - Persian: ساندویچ بوندیولا
pt - Portuguese: Sanduíche de bondiola
vi - Vietnamese: Bánh mì kẹp Bondiola

This dish is a sandwich made with thick slices of pork shoulder. The meat consists of slices of roasted or cured pork shoulder and it is usually served on crispy brioche bread. It can be topped with a variety of condiments and vegetables.
Chorizo
Category: meat (pork sausage)
Cuisine: Portuguese, Spanish
Associated cuisines: Portuguese, Spanish, Iberian Peninsula, Latin American, East Timorese, Filipino, Goan
Area: Portugal, Spain, Iberian Peninsula, Latin America, East Timor, Philippines, Goa (India)
Countries: Portugal, Spain, Timor Leste, Philippines, India, Mexico, United States
Region: South Eastern Asia
Other names: af - Afrikaans: Chorizo
an - Aragonese: Churizo
ar - Arabic: جريثة
arz - Egyptian Arabic: شوریزو
ast - Asturian: Chorizu
be - Belarusian: Чарыза
bg - Bulgarian: Чорисо
br - Breton: Chorizo
ca - Catalan: Xoriço
cs - Czech: Chorizo
de - German: Chorizo
el - Greek: Τσορίθο
en-simple - Simple English: Chorizo
eo - Esperanto: Ĉorizo
es - Spanish: Chorizo
et - Estonian: Chorizo
eu - Basque: Txorizo
fa - Persian: چوریزو
fi - Finnish: Chorizo
fr - French: Chorizo
gl - Galician: Chourizo
he - Hebrew: צ'וריסו
hu - Hungarian: Chorizo
hy - Armenian: Չորիսո
id - Indonesian: Chorizo
io - Ido: Chorizo
it - Italian: Chorizo
ja - Japanese: チョリソ
jv - Javanese: Chorizo
ko - Korean: 초리소
la - Latin: Chorizum
nb - Norwegian Bokmål: Chorizo
nl - Dutch: Chorizo
pl - Polish: Chorizo
pt - Portuguese: Chouriço
ru - Russian: Чоризо
sc - Sardinian: Chorizo
sq - Albanian: Çorizo
sr - Serbian: Ћоризо
sv - Swedish: Chorizo
tr - Turkish: Chorizo
uk - Ukrainian: Чорисо
vi - Vietnamese: Chorizo
yue - Cantonese: 西班牙辣肉腸
zh - Chinese: 乔利佐

This dish is a type of pork sausage with varieties that are quite different from each other depending on the countries and the continent. The most common version is a fermented, cured, smoked sausage which gets its smokiness and deep red color from dried, smoked, red peppers.
Longaniza
Category: meat (pork sausage)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico, Chile
Countries: Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico, Chile
Region: Caribbean
Other names: an - Aragonese: Lenguaniza
bcl - Central Bikol: Longaniza
ca - Catalan: Llonganissa
es - Spanish: Longaniza
eu - Basque: Lukainka
jv - Javanese: Longaniza
ko - Korean: 롱가니사

This sausage is similar to salchichón, though thinner; both differ from chorizo in that black pepper is used for them instead of paprika and may have different spices in them like nutmeg.
Devon
Category: meat (pork sausage)
Cuisine: Australian, New Zealand
Associated cuisines: Australian, New Zealand
Area: Australia, New Zealand
Countries: Australia, New Zealand
Region: Australia and New Zealand
Other names: hr - Croatian: Devon

This sausage is a type of manufactured meat product. It is usually composed of several types of pork, basic spices, and a binder.
Saveloy
Category: meat (sausage)
Cuisine: British
Associated cuisines: British
Area: England, Wales, Australia, New Zealand
Countries: United Kingdom, Australia, New Zealand
Region: Australia and New Zealand
Other names: es - Spanish: Saveloy
jv - Javanese: Saveloy

This dish is a type of highly seasoned sausage, usually bright red, normally boiled and available in fish and chip shops. It is sometimes also available fried in batter.
Käsekrainer
Category: meat (smoked sausage, pork sausage)
Cuisine: Austrian
Associated cuisines: Austrian
Area: Austria
Countries: Austria
Region: Western Europe
Other names: bar - Bavarian: Kaaskraina
de - German: Käsekrainer
es - Spanish: Käsekrainer
gl - Galician: Käsekrainer
he - Hebrew: קזהקריינר
hy - Armenian: Կազեկրայներ
pt - Portuguese: Käsekrainer
ru - Russian: Кезекрайнер

This dish is a type of lightly smoked sausages containing roughly torn bits of pork and 10% to 20% cheese (for example Emmentaler) cut into small cubes.
Vienna sausage
Category: meat (parboiled sausage)
Cuisine: Austrian, German
Associated cuisines: Austrian, German
Area: Austria, German
Countries: Austria, Germany
Region: Western Europe
Other names: af - Afrikaans: Weense worsie
az - Azerbaijani: Sosiska
be - Belarusian: Сасіска
be-tarask - Belarusian (Taraškievica orthography): Сасіска
bg - Bulgarian: Кренвирш
bjn - Banjar: Sosis Wina
ca - Catalan: Salsitxa de Viena
cs - Czech: Párek
da - Danish: Wienerpølse
de - German: Wiener Würstchen
el - Greek: Λουκάνικο Βιέννης
es - Spanish: Salchicha de Viena
et - Estonian: Viinerid
eu - Basque: Wiener Würstchen
fa - Persian: سوسیس وین
fr - French: Saucisse de Vienne
gsw - Alemannic: Saitenwürstchen
he - Hebrew: נקניקייה
hu - Hungarian: Virsli
hy - Armenian: Նրբերշիկ
id - Indonesian: Sosis Wina
it - Italian: Würstel di Vienna
ja - Japanese: ヴィーナー・ヴュルストヒェン
jv - Javanese: Sosis Wina
kk - Kazakh: Сосиска
ko - Korean: 비너 뷔르스트헨
lt - Lithuanian: Dešrelė
nb - Norwegian Bokmål: Wienerpølse
nl - Dutch: Weense worst
pl - Polish: Parówka
pt - Portuguese: Wiener
ro - Romanian: Crenvurști
ru - Russian: Сосиска
sk - Slovak: Párok
sl - Slovenian: Dunajska klobasa
sr - Serbian: Виршле
sv - Swedish: Wienerkorv
th - Thai: ไส้กรอกเวียนนา
tr - Turkish: Viyana sosisi
uk - Ukrainian: Сосиска
uz - Uzbek: Sosiska
vi - Vietnamese: Xúc xích Viên
yue - Cantonese: 維也納腸
zh - Chinese: 维也纳香肠

This dish is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low-temperature smoking.
Kaszanka
Category: meat (blood sausage, pork sausage)
Cuisine: German, Danish
Associated cuisines: German, Danish
Area: German, Denmark
Countries: Germany, Denmark
Region: Northern Europe
Other names: az - Azerbaijani: Kaşanka
cs - Czech: Jelito
csb - Kashubian: Krëpnica
de - German: Grützwurst
es - Spanish: Kaszanka
it - Italian: Kaszanka
nb - Norwegian Bokmål: Kaszanka
nds - Low German: Göttwust
pl - Polish: Kaszanka
pt - Portuguese: Kaszanka
ru - Russian: Кашанка
sk - Slovak: Jaternica
szl - Silesian: Krupńok
uk - Ukrainian: Кашанка

This dish is a sausage made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.
Black pudding
Category: meat (blood sausage)
Cuisine: English, Irish, Scottish
Associated cuisines: English, Irish, Scottish
Area: England, Ireland, Scotland
Countries: England, Ireland, Scotland
Region: Northern Europe
Other names: ar - Arabic: بودينغ أسود
arz - Egyptian Arabic: البودينج الاسود
cy - Welsh: Pwdin gwaed
de - German: Blutpudding
en-simple - Simple English: Black pudding
ga - Irish: Putóg dubh
gv - Manx: Putage ghoo
he - Hebrew: פודינג שחור
id - Indonesian: Black pudding
it - Italian: Black pudding
jv - Javanese: Pudhing ireng
ko - Korean: 블랙 푸딩
pl - Polish: Black pudding
uk - Ukrainian: Чорний пудинг
yue - Cantonese: 黑布甸
zh - Chinese: 黑布丁

This dish is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. It has a high proportion of cereal, along with the use of certain herbs such as pennyroyal.
Cervelat
Category: meat (sausage)
Cuisine: Swiss, French, Belgian, Dutch, German
Associated cuisines: Swiss, French, Belgian, Dutch, German
Area: Switzerland, France, Alsace, Lyon, Belgium, Netherlands, Germany
Countries: Switzerland, France, Belgium, Netherlands, Germany
Region: Western Europe
Other names: ca - Catalan: Cervelat
de - German: Cervelat
en-simple - Simple English: Cervelat
es - Spanish: Cervelat
fr - French: Cervelas
gsw - Alemannic: Cervelat
hy - Armenian: Սերվելատ
ja - Japanese: セルベラ
jv - Javanese: Cervelat
ko - Korean: 세르블라
nl - Dutch: Cervelaat
pt - Portuguese: Cervelat
sv - Swedish: Cervelatkorv
uk - Ukrainian: Сервелат
yue - Cantonese: 司華力腸
zh - Chinese: 思華力腸

This dish is a sausage produced in Switzerland, France, Belgium, the Netherlands, and parts of Germany. The recipe and preparation of the sausage vary regionally.
Salchichón
Category: meat (sausage)
Cuisine: Spanish
Associated cuisines: Spanish, Puerto Rican
Area: Spain, Puerto Rico
Countries: Spain, United States
Region: Northern America
Other names: cs - Czech: Salchichón
es - Spanish: Salchichón
eu - Basque: Saltxitxoi
he - Hebrew: סלצ'יצ'ון
jv - Javanese: Salchichón
ru - Russian: Сальчичон

This dish is a summer sausage that is made by smoking, drying, cooking, or some combination. It is made with pork, although some recipes use other meats including ox, veal, or horse.
Linguiça
Category: meat (pork sausage)
Cuisine: Portuguese
Associated cuisines: Portuguese, Brazilian
Area: Portugal, Brazil
Countries: Portugal, Brazil
Region: Southern Europe
Other names: es - Spanish: Linguiça
fr - French: Linguiça
he - Hebrew: לינגויסה
it - Italian: Linguiça
ja - Japanese: リングィーサ
jv - Javanese: Linguiça
ko - Korean: 링구이사
pt - Portuguese: Linguiça
uk - Ukrainian: Лінгвіса

This dish is a sausage made from pork and seasoned with onion, garlic, paprika and other spices. It can be used fresh in cooked preparations or undergo a curing and preservation process through smoking.
Lukanka
Category: meat (sausage)
Cuisine: Bulgarian
Associated cuisines: Bulgarian
Area: Bulgaria
Countries: Bulgaria
Region: Eastern Europe
Other names: be - Belarusian: Луканка
bg - Bulgarian: Луканка
de - German: Lukanka
es - Spanish: Lukanka
fr - French: Lukanka
he - Hebrew: לוקאנקה
it - Italian: Lukanka
nl - Dutch: Lukanka
pl - Polish: Łukanka
ro - Romanian: Lukanka
ru - Russian: Луканка
ta - Tamil: இலுகன்கா
tr - Turkish: Lukanka
uk - Ukrainian: Луканка

This dish is semi-dried, has a flattened cylindrical shape, and brownish-red interior in a skin that is normally covered with a white fungus. The mix of small pieces of meat and fat give the interior a grainy structure.
Butifarra Soledeñas
Category: meat (sausage)
Cuisine: Colombian
Associated cuisines: Colombian
Area: Colombia
Countries: Colombia
Region: South America
Other names: he - Hebrew: בוטיפארה סולדניאס

This dish is made from ground beef and pork with seasoning and spices. The meat is cut into pieces and boiled. The mixture is encased in intestine and tied off with string into sections.
Češnovka
Category: meat (sausage pork)
Cuisine: Croatian
Associated cuisines: Croatian
Area: Turopolje
Countries: Croatia
Region: Southern Europe
Other names: de - German: Češnjovka
he - Hebrew: צ'שניובקה

This dish is a spicy pork garlic sausage from Turopolje.