Local, sustainable, authentic: These are today\u2019s buzzwords, but decades and centuries ago, people had to eat this way. While snacks made from the humble pig have long been central throughout Europe, styles have come to vary wildly across the continent. Here, discover some of the most popular categories, each suffused with local culture, and what to pair with them.\r\nEngland\r\nSausages, or bangers, are much-loved. The Cumberland is a coarse, raw pork sausage that\u2019s traditionally shaped in a coil and known for its pronounced pepperiness. Short, plump Lincolnshire sausages, on the other hand, are dominated by sage. Dry English cider goes well with either.\r\nScandinavia\r\nIn Sweden, Falukorv\u2014a large, curved link of cured, fine-ground pork sausage that\u2019s similar to a hot dog\u2014is often served hot alongside aquavit or beer. Danish medisterp\u00f8lse is a coarse, raw pork sausage. It\u2019s often slightly sweet, made with onions and allspice, and most popular at Christmas. Often accompanied by beets, Pinot Noir will work.\r\nHungary & Poland\r\nPaprika and garlic dominate the boiled and smoked kolb\u00e1sz of Hungary, part of many wintry stews. Its Polish cousin, kielbasa, lines the stomach for vodka and beer. Fine-ground, dried Hungarian szal\u00e1mi offers plenty of both sweet and hot paprika. It goes well with a lighter, unoaked K\u00e9kfrankos, the local name for Blaufr\u00e4nkisch.\r\nAustria\r\nGrilled K\u00e4sekrainer, a coarse-ground hot dog lookalike, enjoys cult status. Slightly smoked, accented with garlic and pepper, and containing bits of cheese, Gr\u00fcner Veltliner is an excellent match, but at a sausage stand in Vienna, it\u2019s more authentic to order the local lager, Ottakringer.\r\nGermany\r\nFrom tiny, herby, grilled Nuremberg bratwursts and Munich\u2019s veal-based weisswurst, to pink, fine-ground and smoked Frankfurters, anything goes in sausage-loving Germany. Pf\u00e4lzer Leberwurst, made with pork and pork liver, deserves particular mention. This spreadable delight is seasoned with marjoram, pepper and nutmeg, and most certainly calls for dry Riesling.\r\nFrance\r\nFrance offers a full sausage spectrum. There\u2019s dried, herbes de Provence-seasoned Saucisson Sec in the south, and smoky Montb\u00e9liard and Knack up north. Refined Cervelas de Lyon consists of smooth pork studded with truffle or pistachio, while smelly and coarse Andouillette is made from pork intestines. Local wine for local sausage is the rule.\r\n\r\n\r\nPortugal\r\nBoth garlic and paprika are central to Portugal\u2019s linguica and chouri\u00e7o, coarse, raw pork sausages that are often grilled. Garlic and paprika also feature alongside bay leaf and wine in Butelo de Vinhais, a chunky, smoked salami. A hearty red from Tr\u00e1s-os-Montes will suit both.\r\nSpain\r\nChorizo is probably Spain\u2019s best-known sausage. It\u2019s very coarse-cut pork, seasoned with paprika, then smoked and dried. Some others to look out for are butifarra, a rustic, raw pork sausage for grilling, and morcilla, made from pork blood. Again, local selections rule when it comes to wine.\r\nNorthern Italy\r\nSubtly spiced mortadella, flecked with lumps of white pork fat and sometimes green pistachio, is at home in Bologna. Cotechino, a fatty pork sausage, is traditionally sliced into rounds cooked with lentils on New Year\u2019s Eve. Fizzy, dry Lambrusco is an ideal match for both.\r\nCentral Italy\r\nThe strong flavor of finocchiona, the fennel-scented salami of Tuscany, was used in the past to numb palates to rough country wines. Today, it\u2019s great with Chianti, as is Lardo di Colonnata. This pork fat flavored with pepper, salt, sage and rosemary and cured in tubs made from local marble is perfect on unsalted Tuscan bread.\r\nSouthern Italy\r\nCalabrian \u2019nduja is a spreadable salami whose bright red color signals its chile and paprika heat right away. Salsiccia alla salentina, from southern Puglia, is made from pork and lamb and seasoned with lemon peel and dry white wine. A glass of Bombino Bianco will be a match for both.\r\nGreece\r\nLoukaniko is a wonderfully aromatic, coarse pork sausage may also contain lamb and is seasoned with orange peel, garlic, coriander, oregano and fennel seed. Best grilled over charcoal or wood, it comes alive with a lightly chilled, unoaked Xinomavro.