Sausages

Revelers roast wieners and “witches” at this annual Czech festival.

These “drowning” pickled sausages may be named for their appearance or their inventor's untimely demise.

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

In Tibet, blood sausage is the byproduct of bloodletting yaks for healing purposes.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

This Polish Easter tradition artfully assembles symbolic foods, from bread to lamb-shaped butter.

This simple dish of boiled horse intestine is prized for its unique and layered texture.

Once a delicacy limited to the wealthy, smoked horse meat sausage is now a centerpiece at many Kazakh feasts.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

Pennsylvania's pork loaf embodies Amish resourcefulness.

From humble meat-hybrid to Cincinnati favorite.

Making this sausage of meat, tripe, and blood is its own festive occasion in Kenya.

This German comfort food unites earthbound potatoes with apples from above.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

These woolly pigs produce the “Kobe beef of pork.”