When it comes to food, almost every country has own set of common and weird foods. When it comes to Europe as a foodie, people just want their share of mouth watering sausages and lip-smacking cheesy fondues. So if you have decided to make a trip in Europe, you must try the weird foods over here. Warning for faint hearted readers, because the below content can make you uneasy. Read at your own risk and those who like weird stuff will sure enjoy it.
Blood Tongue: It is known as Zungenwurst in Germany. A large head cheese that is made with pig’s blood, suet, oatmeal and bread crumbs with chunks of tongue spiced with ground black pepper. It is usually sliced and browned in butter or bacon fat, prior to eating. Appearing in maroon to black in color, it is available in markets as pre-cooked stuff.
Haggis: It is a cooked sheep’s stomach stuffed with its lungs, liver and heart, combined with oatmeal, onion, salt and spices and is traditionally served with neeps and tatties, boiled and mashed separately and a glass of Scotch Whisky. It has an exceptional nutty texture and mouth-watering flavor.
Black Pudding: It typically consists of pig’s blood, diced pork fat or beef suet, oatmeal, onion, milk, salt and spices. It is packed with protein, calcium, zinc and iron and extremely low in carbohydrates. It is served as sliced and grilled or fried as a part of a traditional breakfast in Ireland.
Smalahove: It is a traditional dish of Norway made from sheep’s head, boiled potatoes and rutabagas mashed with salt, pepper, butter and cream. The most lip smacking parts of Smalahove are ear and eye, as they have the fattiest meat and tastes best when eaten warm.
Hákarl: Fermented and dried Greenland or basking sharks which are beheaded, gutted and buried in shallow holes for 6 to 12 weeks depending on the season. Following this curing period, sharks are then taken out of the ground, filleted and hung up to dry for several months. Brown crust is developed, which is removed prior to cutting the shark into small pieces and your Hákarl is ready. Due to high content of ammonia, the smell is much stronger than taste.
Jellied Pigs Feet: It is known as Studzienina in Poland. The meat is boiled with spices and herbs, until bone gets separated and is set in gelatin.
Hugh Xavier is a writer of this article. When he is not writing, he can be found exploring new places and foods, especially weird ones.