European food is renowned for its unique flavors and ingredients, but not all dishes are beloved by everyone. Many Americans find some of the European specialties to be downright disgusting! From fermented herring in Sweden to fried caterpillars in Belgium, these European foods might leave you with a sour taste.
Fermented Herring
This Swedish delicacy is made by fermenting herring in a brine mix, giving it a distinct sour flavor. The result is a slimy and smelly dish that has left many Americans running for the hills.
Blood Sausage
This blackish-red sausage is made of pork blood and oatmeal filling, usually with some form of fat added for texture. Blood sausage can be found across Europe, especially in Estonia and Latvia, but it has failed to win over many Americans who find the taste too strong.
Haggis
Haggis is a traditional Scottish treat made from a sheep’s heart, liver, and lungs or a calf minced and mixed with oatmeal, suet, onion, and spices. It is boiled in the animal’s stomach for several hours before serving. Although it might sound unappetizing, haggis is quite tasty when cooked properly.
Hakarl
This traditional Icelandic dish is made from Greenland or sleeper sharks that have been cured in a special process for up to five months. The shark meat is dried for several months until it becomes a putrid, ammonia-rich jelly. The smell puts people off – the taste is usually described as ‘bland’ or ‘fishy.’
Andouillette
Another French specialty, Andouillette, is a sausage with pig intestines stuffed with other offal and herbs. The smell of the cooked dish has been compared to rotten eggs, making it one of Europe’s least popular dishes for Americans.
Blodplättar (Blood Pancake)
One of the most popular Finnish, Swedish, and Norwegian dishes is a blood pancake made with beef or pork blood as one of its main ingredients. Blood cakes from around the world are banned in the US due to sanitary reasons.
Salted Pig Fat (Salo)
Salted pig fat is served as a snack or appetizer in many European countries. The taste of the fat itself is pretty good, but it’s often accompanied by a salty and sickening smell that has deterred many Americans from trying this European specialty.
Smalahove (Sheep’s Head)
This Norwegian dish consists of the entire head of a sheep that is boiled and served with salt, pepper, and onions. The eyes, brains, tongue, and other parts are all eaten in this traditional dish. Most Americans find eating a whole animal’s face rather off-putting.
Liver Pâté
Liver pâté is a popular spread in many Eastern European countries, but it’s not for the faint of heart. This spread is made with raw liver blended with garlic, onion, and spices before serving on crackers or bread. The strong flavor isn’t particularly pleasant to Americans who have never tried it.
Kishka
This traditional Polish delicacy is made from pork and buckwheat, with the latter providing a unique texture to this dish. Kishka can also be made from offal or blood, giving it an even more daunting flavor for any unsuspecting diner.
Casu Marzu
Native to Sardinia, Italy, and also known as ‘maggot cheese,’ this traditional sheep milk cheese is left outside until small flies lay eggs. The larvae then start eating the cheese and breaking down the fats, making it soft and creamy. The cheese is often served with strong red wine, but beware – the live maggots can jump up to six inches in the air!
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