The best sausages you can’t pronounce

Published July 25, 2012

Hotdogs, brats, liverwurst...when it comes to sausages, Americans have their comfort zones. But the delicious charcuterie that exists other places is nearly limitless -- if sometimes not for the faint of heart. "There's nothing quite as satisfying as encased meats," says Chef Josh Lewis, of the Beacon Hill Hotel & Bistro in Boston. "Tradition runs deep where sausage making is concerned, around the world. And there are so many that are so cool that people don't know about." So next time you're on your way to a dinner party, picnic or barbecue, you may want to consider being adventurous and trying one of these delicious foreign sausages:

Zungenwurst (Austria and Germany)
This is another one of Lewis' favorites, but unadventurous eaters should proceed with caution. Zungenwurst is a sausage or paté made from the boiled meat of the head of a pig, speckled with tender strips of tongue and filled with blood. This mildly sweet sausage is typically fried in pork fat prior to eating and makes a great breakfast.