What  pork sausages are flavored with a plant indigenous to the shores of the Mediterranean?
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Likëngë Likëngë are pork sausages flavored with salt, pepper and seed of Fennel (farë mbrai), made in Piana degli Albanesi and Santa Cristina Gela. "Likëngë" is the Undefinite Singular, "Likënga" is the Definite Singular and is cognate with the Italian Lucanica and the Greek Loukaniko.
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Fennel Fennel ("Foeniculum vulgare") is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.
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Pirenaica The Pirenaica , Basque: Behi-gorri , is a breed of beef cattle indigenous to the Pyrenees of north-eastern Spain. It is distributed mainly in the autonomous communities of Navarre and the Basque Country, but is present in much of the northern part of the country. It is well adapted to the mountainous terrain and humid climate of the area. It came close to extinction in twentieth century, but is not now at risk.
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Cervelas de Lyon Cervelas de Lyon is a sausage that is among the specialties of Lyonnaise cuisine.
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Berner Platte The Berner Platte (English: Bernese plate) is a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green and/or dried beans, which are served on a large plate.
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Vermentino Vermentino is a light-skinned wine grape variety, primarily found in Italian wine. It is widely planted in Sardinia, in Liguria primarily under the name Pigato, to some extent in Corsica, in Piedmont under the name Favorita, and in increasing amounts in Languedoc-Roussillon. The leaves are dark green and pentagonal. The grapes are amber-yellow and hang in pyramidal bunches. The vines are often grown on slopes facing the sea where they can benefit from the additional reflected light. The Vitis International Variety Catalogue now gives Italy as its origin.
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Hamonado Hamonado (not to be confused with Hamon or Glazed Bone-in Ham) is a Filipino dish consisting of pork cooked in pineapple (and/or orange, calamansi) juice.
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Diot A diot is a sausage from the French region of Savoy (La Savoie) which comes in several varieties.
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Šoldra Šoldra is a traditional Silesian cuisine Easter bread. It is also known as muřin. It is traditionally prepared and eaten on Easter Sunday. "Šoldra" translates as roll or wrap and muřin means blackened. The dough is stuffed with sausage varieties such as smoked meat sausage, white wine sausage, and ham/pork sausage. Almond meal is used.
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Ful medames Ful medames (Arabic: فول مدمس‎ ‎ , "fūl midammis  " ] ; other spellings include "ful mudammas" and " foule mudammes"), or simply fūl, is a dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetable, herb and spice ingredients. It is notably a staple food in Egypt, especially in the northern cities of Cairo and Gizah. Ful medames is also a common part of the cuisines of many Arab, Middle Eastern and African cultures, including in Djibouti, Lebanon, Iraq, Syria, Libya, Palestine, Jordan, Israel, Ethiopia, Sudan, Yemen, Somalia and Saudi Arabia.
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Ham Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork. Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and some varieties of Spanish "jamón". Technically a processed meat, "ham" may refer to a product which has been through mechanical re-forming.
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Prosciutto Prosciutto ( ,<ref </a» Pronunciation of "Prosciutto". Cambridge dictionaries online.</ref> ] ) is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, "prosciutto cotto.
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Quercus faginea Quercus faginea, the Portuguese oak, is a species of oak native to the western Mediterranean region in the Iberian Peninsula and the Balearic Islands. Similar trees in the Atlas Mountains of northwest Africa are usually included in this species, or sometimes treated as a distinct species "Quercus tlemcenensis". It occurs in mountains between 0–1900 metres altitude, and flourishes in a variety of soils and climates.
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Espelette pepper The Espelette pepper (French: "Piment d'Espelette" ] ; Basque: "Ezpeletako biperra") is a variety of species C. annuum that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. On 1 June 2000, it was classified as an AOC product and was confirmed as an APO product on 22 August 2002.
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Capocollo Capocollo (] ) or coppa (] ) is a traditional Italian and Corsican pork cold cut ("salume") made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. It is a whole muscle salume, dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, it is not brined as ham typically is.
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Sujuk Sujuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia.
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Rookworst Rookworst (] ; smoked sausage) is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing (originally made of intestine, but these days usually made of bovine collagen). Rookworst is a traditional ingredient in stamppot. Described as a Bologna-type sausage, it is common in the Netherlands and is also exported to Great Britain. Typical Dutch rookworst is made with pork, but in recent years, turkey based rookworst is available in most Dutch supermarkets.
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Taramasalata Taramasalata or taramosalata (Greek: ταραμοσαλάτα , from "taramas", from Turkish: "tarama" 'fish roe' + "salata", from Italian: "insalata" "salad") is a Greek "meze" made from "tarama", the salted and cured roe of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked, rather than cured, cod's roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod's roe.
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Greek cuisine Greek cuisine (, "Elliniki kouzina") is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, eggplant, zucchini, lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry. It is also influenced by Persian and Turkish cuisine because of approximately 200 years of Achaemenid and 400 years of Ottoman government. Foods such as baklava, tzatziki, gyro, moussaka, dolmades, yuvarlakia and keftethes are shared staples in the cuisines of countries that emerged after the collapse of the Ottoman empire, such as various Balkan countries, Greece and Turkey.
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Stuffed intestines Stuffed intestines (Turkish: "Bumbar dolması" ) is a dish from the Turkish cuisine. The main ingredients are minced meat, lamb’s intestines, rice, tomato paste, red pepper paste, butter, salt, black pepper, allspice, and cinnamon.
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Boerewors Boerewors (] ) a type of sausage which originated in South Africa, is an important part of South African cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words "boer" ("farmer") and "wors" ("sausage"). Boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain any "mechanically recovered" meat (meat derived through a process where meat and bone are mechanically separated).
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Breakfast sausage Breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfast in the United States. It is a common breakfast item in traditional American "farmer" or "country" breakfasts, as it originated as a way for farmers to make use of as much of their livestock (usually pigs) as possible. Scraps and trimmings were ground, seasoned and later consumed by the farmer as an inexpensive, high-protein morning meal.