100 Best Rated
Dishes with Cooked Sausage

Hailing from the Thessaly region, this rustic dish combines sausages, locally referred to as loukaniko, and bell peppers, all sliced into larger chunks and doused in a rich tomato sauce. Spetsofai is commonly elevated with hot peppers which provide the welcoming heat during the colder winter months. The dish is a tavern staple across Central Greece, and it can be enjoyed as a meze dish or a main course that perfectly pairs with rice, potatoes, or feta cheese and country-style bread on the side.Expand

Feijão tropeiro is a traditional dish from the Brazilian state of Minas Gerais. A favorite dish of cattle rangers (tropeiros), it consists of beans that are cooked with salted or dried meat, manioc flour, and various flavorings, herbs, and vegetables. Today, there are numerous variations on the dish, so the type of beans and meat vary from one part of the country to the next. It is believed that the dish was invented during the Brazilian Colonial period, when tropeiros used to sell things while traveling on horses, bringing beans, manioc flour, and dried meat with them on long journeys.Expand

Żurek is a traditional soup characterized by its distinctively sour taste, which comes from sour leavening, or the fermentation of bread and rye flour. The soup also contains meats such as sausages, bacon, or ham, and vegetables such as potatoes and mushrooms. Although it is extremely popular throughout Poland, each region has its own version of the dish. It is sometimes served in an edible bowl made of bread, when it is common to add halves of hard-boiled eggs on top of the soup as garnish. Żurek is traditionally prepared and consumed during Easter. There is a popular version of the soup called barszcz bialy, made with wheat flour instead of rye flour. The name żur is derived from the German word sur, or sauer, meaning sour, referring to the typical flavor of this popular, hearty soup.Expand

Ragù Toscano is a hearty Italian meat sauce from Tuscany, consisting of ground beef, bits of sausage, tomatoes, wine, olive oil, and a sofrito made from onion, carrots, and celery. There are numerous variations on the ragù depending on the region where it is prepared. The ragù can be used with various pasta types such as lasagne. Unlike the traditional ragù from Emilia-Romagna, ragù Toscano is not that red and is somewhat drier.Expand

Calentado is a traditional breakfast consisting of last night's leftovers that are simply reheated. It stems from the past, when much of the Colombian population lived in poverty and nothing was wasted. This hearty breakfast usually includes rice, beans, plantains, steak, fried eggs, and arepas. Some people like to add other ingredients as well, such as sausages or chicharrónes. Nowadays, calentado is typically served on weekends due to the sheer amount of food, and it is recommended to serve it with coffee or a cup of hot chocolate on the side. The name calentado means heated, referring to the process of reheating leftovers.Expand

One of the street foods that are synonymous with Chicago, the Maxwell Street Polish sandwich is said to have been created in 1943 by a Macedonian immigrant Jimmy Stefanovic who operated a hot dog stand - now called Jim's Original - back then located in Chicago's old Maxwell Street market district. Served on a bun, the grilled or fried Polish sausage is topped with grilled onions, yellow mustard and optional pickled green sport peppers. Soon after its invention, Maxwell Street Polish grew to be one of the Windy City's most popular local fare, and remains a staple of its hot dog stands until this day.Expand

Choripán is the ultimate in Argentine street food, a sandwich consisting of a chorizo sausage and a variety of condiments in a crusty bun. It is usually consumed on the go, since it is mostly sold at street stands throughout Latin America. The name choripán is derived from two words: chorizo, referring to the sausage, and pan, meaning bread.Expand

A true Argentinian asado is only complete with chorizo, a fresh pork (or beef or pork and beef) sausage seasoned with paprika, pepper, oregano, and garlic. It is briefly soaked in water and then grilled until the outside is charred, but the insides remain juicy. Still, chorizo sausage is nearly impossible to overcook thanks to its high-fat percentage. Chorizo is typically served as an appetizer and as a sandwich, inside a bread roll, smothered in chimichurri sauce. Expand

Hailing from the region of Asturias, chorizo a la sidra is one of the most traditional Spanish tapas. It's made with fresh or uncured chorizo sausage that's cut into thick slices and fried in olive oil with the addition of Asturian apple cider until the liquid reduces. This tapa is traditionally served warm in small clay pots. And don't forget to pair this tapa with a glass of Sidra de Asturias on the side, because you can never have too much cider.Expand

One of the most popular street food items in Chile is the delicious completo – which is the Chilean version of the famous American hot dog. Made with boiled wiener sausages served inside plain bread rolls, the whole dish is finished with generous amounts of various savory condiments such as sauerkraut, mashed avocado, chopped tomatoes, mayonnaise, mustard, and many other luscious combinations. Depending on the toppings, they appear under various names such as original or Italiana, and can be found in the local laid-back eateries and fast food chains everywhere in the country.Expand