Editing Sausage (section)

====Nordic countries====
[[File:Sausages on a Barbecue.jpg|thumb|Sausages on a [[barbecue]] in Oslo]]
[[File:Mustamakkara Meal.jpg|thumb|right|Finnish ''[[mustamakkara]]'' served with lingonberry jam, milk, and a doughnut]]
[[Nordic countries|Nordic]] sausages ({{langx|da|pølse}}, {{langx|no|pølsa/pølse/pylsa/korv/kurv}}, {{langx|is|bjúga/pylsa/grjúpán/sperðill}}, {{langx|sv|korv}}, {{langx|fi|makkara}}) are usually made of 60–80% very finely ground pork, very sparsely spiced with [[Black pepper|pepper]], [[nutmeg]], [[allspice]] or similar sweet spices (ground [[mustard seed]], onion and sugar may also be added). Water, lard, rind, [[potato starch|potato starch flour]] and soy or milk protein are often added for binding and filling. In southern Norway, grilled and wiener sausages are often wrapped in a ''lompe'', a potato flatbread somewhat similar to a ''[[lefse]]''.

Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the [[hot dog stand]]. Since hot dog stands are ubiquitous in Denmark (known as ''[[Pølsevogn]]'') some people regard ''[[pølser]]'' as one of the [[national dish]]es, perhaps along with [[medisterpølse]], a fried, finely ground pork and bacon sausage. The most noticeable aspect of Danish boiled sausages (never the fried ones) is that the casing often contains a traditional bright-red dye. They are also called ''wienerpølser'' and legend has it they originate from [[Vienna]] where it was once ordered that day-old sausages be dyed as a means of warning.

The traditional Swedish ''[[falukorv]]'' is a sausage made of a grated mixture of pork and beef or veal with potato flour and mild spices, similarly red-dyed sausage, but about 5&nbsp;cm thick, usually baked in the oven coated in mustard or cut in slices and fried. The sausage got its name from [[Falun]], the city from where it originates, after being introduced by German immigrants who came to work in the region's mines. Unlike most other ordinary sausages it is a typical home dish, not sold at hot dog stands. Other Swedish sausages include ''[[prinskorv]]'', ''[[fläskkorv]]'', ''{{Interlanguage link|köttkorv|sv}}'' and ''[[isterband]]''; all of these, in addition to ''falukorv'', are often accompanied by potato mash or ''[[rutabaga#Preparation and use|rotmos]]'' (a root vegetable mash) rather than bread. ''[[Isterband]]'' is made of pork, barley groats and potato and is lightly smoked.

In Iceland, [[Lamb and mutton|lamb]] may be added to sausages, giving them a distinct taste. Horse sausage and mutton sausage are also traditional foods in Iceland, although their popularity is waning. Liver sausage, which has been compared to haggis, and blood sausage are also a common foodstuff in Iceland.

In Finland, there are a few traditional types of sausages that have become a part of [[Finnish cuisine]], such as ''[[ryynimakkara]]'' (groat sausage).<ref>{{cite web|url=https://kotiliesi.fi/ruoka/ryynimakkara/|title=Ryynimakkara on nostalginen makumuisto lapsuudesta|first=Hanna|last=Kuusisalo|work=[[Kotiliesi]]|date=11 May 2020|access-date=13 October 2024|language=fi}}</ref> There's also a [[blood sausage]] called ''[[mustamakkara]]'' (black sausage), which has become a traditional dish in the [[Tampere]] region.<ref>{{Cite web |url=https://yle.fi/a/3-6718539 |title=Verinen perinneherkku pitää pintansa Pirkanmaalla |last=Sirén |first=Anna |date=4 July 2013 |work=[[Yle]] |language=fi |access-date=13 October 2024}}</ref> Usually grilled sausages are very popular in Finland during the summer, especially in ''[[juhannus]]''.<ref>{{cite web|url=https://yle.fi/a/3-11991790|title=Tirisevä grillimakkara on joka juhannuksen horjumaton suosikki – tänäkin juhannuksena myynti kolminkertaistuu, kertovat lihatalot|first=Emma|last=Halla-aho|work=[[Yle]]|date=23 June 2021|access-date=13 October 2024|language=fi}}</ref>