Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
In many historical periods, peasant foods have been stigmatized.
They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. One-dish meals are common.
Common types
Meat-and-grain sausages or mushes
Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried Balkenbrij Black pudding Boudin Goetta, a pork or pork-and-beef and pinhead oats sausage Groaty pudding Haggis, a savory dish containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while encased in a sheep's stomach Knipp Livermush Lorne sausage Meatloaf Scrapple, pig scraps, cornmeal and other flours and spices fried together in a mush Slatur
Pasta
Pasta con i peperoni cruschi, an Italian pasta dish from Basilicata, defined a true representative of "cucina povera" (peasant cooking) Pasta mollicata, Italian pasta dish from South Italy, especially Basilicata, often known as a "poor man's dish". Testaroli
Sauces
Agliata – a garlic sauce in Italian cuisine that has been a peasant food, and also used by upper-class people
Soups and stews
Acquacotta, an Italian soup that dates to ancient history. Primary ingredients are water, stale bread, onion, tomato and olive oil, along with various vegetables and leftover foods that may have been available. Batchoy (Tagalog), a Filipino meat soup or noodle soup made with pork and pork offal in ginger-flavored broth, traditionally with pork blood added. Cassoulet, a French bean, meat, and vegetable stew originating from the rural Southwest that has since become a staple of French cuisine Cawl, a Welsh broth or soup
Cholent, a traditional Jewish Sabbath stew
Chupe, refers to a variety of stews from South America generally made with chicken, red meat, lamb or beef tripe and other offal Duckefett, a German sauce Dinuguan, a Filipino pork blood stew infused with vinegar. Feijoada, originally a Portuguese stew consisting of beans and meat; also a Brazilian dish originally made by slaves from leftover ingredients from their master's house Gazpacho, typically a tomato-based vegetable soup, traditionally served cold, originating in the southern Spanish region of Andalusia. Minestrone, the meal in one pot of ancient Italy that is still a basic part of Italian cuisine Mulligan stew, a stew often made by itinerant workers Mujaddara, an Arabian dish of lentils, rice, grains, and onions Pea soup or "pease pudding", a common thick soup, from when dried peas were a very common food in Europe, still widely eaten there and in French Canada Pot-au-feu, the French stew of oxtail, marrow, and vegetables, sometimes sausage Pottage, a staple stew made from boiling vegetables, grains and whatever was available, since Neolithic times in the British Isles Ratatouille, a French stewed vegetable dish Shchi, a traditional Russian soup made from cabbage, meat, mushrooms, flour and sour cream, usually eaten with rye bread Scouse (food), a stew type dish from Liverpool, which gives its name to the residents of the city, who are known as scousers. Zatiruha, an Eastern European soup