Chorizo sausage
Saucisson
Skilandis
Sausages being smoked

This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved.

By type

A British-style breakfast with black pudding (far left)
Sai ua is a grilled pork sausage from Northern Thailand, Laos and Northeastern Myanmar.
Winter salami is a type of Hungarian salami[1] based on a centuries-old producing tradition.
  • Blood sausage
  • Boerewors
  • Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules
  • Garlic sausage – type of sausage – pork and/or beef/veal based sausage with fresh or dried/granulated garlic
  • Gyurma
  • Helzel – Ashkenazi Jewish dish
  • Hot dog – Sausage in a bun
  • Kranjska klobasa – Slovenian sausage
  • Loukaniko – Type of Greek sausage
  • Lucanica – pork sausage of Ancient Roman cuisine
  • Merguez – Spicy sausage in Maghrebi cuisine – fresh lamb and or beef based spicy sausage
  • Panchuker – Deep-fried, corn-battered hot dog on a stick
  • Pepperette
  • Sai ua – Grilled pork sausage of Northern Thailand
  • Summer sausage – Sausages that can be kept without refrigeration
  • Träipen
  • Vegetarian sausage – may be made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking[2]
  • Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973
  • White pudding
  • Winter salami
  • Zalzett tal-Malti – fresh Maltese pork sausage with sea salt and cracked coriander seeds and black pepper

By country

Notes:

  • Many sausages do not have a unique name. E.g. "salchicha", "country sausage", etc.
  • Sausages with the same name in different countries may be identical, similar, or significantly different. This also applies to names with different spellings in different regions, e.g. lukanka, loukaniko; bloedworst, blutwurst. The chorizo of many South American countries is different from the Spanish chorizo.

Argentina

Australia

Austria

Smoked Extrawurst

Belgium

Brazil

Brunei

Bulgaria

Lukanka

Canada

  • Lunenburg pudding[4]

Chile

China

Colombia

Butifarras Soledeñas: sausages of Soledad, Atlántico, Colombia

Croatia

Cuba

Czechia

  • Jelito
  • Špekáček
  • Talián
  • Trampské cigáro
  • Ostravská klobása
  • Vinná klobása

Denmark

Pieces of fried medisterpølse, of approx. 5 cm

El Salvador

Estonia

Faroe Islands

  • Blóðpylsa

Finland

France

Various boudin

Georgia

Germany

Thuringian sausage
A variety of bratwurst on a stand at the Hauptmarkt in Nuremberg, Germany

Greece

  • Loukaniko
  • Noumboulo
  • Seftalia these are minced meat wrapped in reticulate fat. It is usually sheep's meat or pork. A small amount of salt, pepper and oregano is present. They are sold raw with the intention of slowly grilling or frying in olive oil by the customer. Size about 10 cm long, 3–4 cm wide. There will be 15–30 in one kilo.
  • Salami aeras are a salami type sausages primarily from the island of Lefkada, air dried [hence the name, aeras]. The consistency is solid, intended for slicing very thinly. They make a very good starter. Eaten as they are bought, no cooking required. A/B supermarkets and local butchers sell sausages under this name.

Hungary

Debrecener (indicated by green arrows) atop a wood platter (festival of meat) at a Hungarian restaurant

India

Indonesia

Ireland

Italy

'Nduja is a particularly spicy, spreadable pork sausage from the region of Calabria in Southern Italy.
A variety of soppressata

Italian salami

Aging salumi

Salumi are Italian cured meat products and predominantly made from pork. Only sausage versions of salami are listed below. See the salami article and Category:Salumi for additional varieties.

  • Ciauscolo – Variety of Italian salame
  • Cotechino Modena – Type of Italian sausage
  • Genoa salami – Variety of Italian sausage
  • Mortadella – Large Italian (pork) sausage
  • 'Nduja – Italian spicy, spreadable sausage made with pork
  • Salami – Cured sausage, fermented and air-dried meat
  • Soppressata – Italian dry salami (sausage)
  • Sopressa – Italian sausage
  • Strolghino – Italian cured pork

Japan

Kazakhstan

Korea

Sundae is a type of blood sausage in Korean cuisine.

Laos

Lebanon

Lithuania

Skilandis

Malaysia

Mexico

Namibia

Netherlands

A frikandel with fries, lettuce and mayonnaise

Norway

  • Vossakorv
  • Morrpølse
  • Grillpølse

Palestine

Peru

  • Salchicha Huachana

Philippines

Calumpit longganisa at a market in the Philippines
Various types of Philippine longganisa in Quiapo, Manila

Poland

Polish kielbasa, grilled
  • Kielbasa
  • Kiełbasa biała – a white sausage sold uncooked
  • Kiełbasa jałowcowa (staropolska)
  • Kiełbasa myśliwska (staropolska)
  • Kiełbasa wędzona – Polish smoked sausage
  • Kabanos (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with caraway seed, originally made of pork
  • Krakowska (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic
  • Wiejska (Polish pronunciation: [ˈvʲejska]) – a large U-shaped pork and veal sausage with marjoram and garlic
  • Weselna – "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively
  • Kaszanka or kiszka – traditional blood sausage or black pudding
  • Myśliwska – smoked, dried pork sausage.
  • Prasky

Portugal

Embutido
  • Alheira – Type of Portuguese sausage
  • Azaruja sausage – Type of sausage
  • Botillo – Spanish sausage
  • Chouriço – Pork sausage originating from the Iberian Peninsula
  • Chouriço doce
  • Embutido – Sausage
  • Farinheira
  • Linguiça – Type of Portuguese smoke-cured pork sausage
  • Paio – traditional embutido sausage of Portugal and Brazil

Puerto Rico

Morcilla cocida, Spanish-style blood sausage eaten in Spain and Latin America

Romania

Pleşcoi sausages served with bread and mustard

Russia

  • Doktorskaya kolbasa
  • Lyubitelskaya[20]
  • Sardelka – a small cooked sausage that is eaten like a frankfurter; it is, however, thicker than a typical frankfurter.
  • Stolichnaya Sausage[21]

Serbia

Slovakia

  • Hurka
  • Krvavnička
  • Liptovská saláma
  • Spišské párky

South Africa

Spain

Botifarra cooking on a grill
Longaniza
  • Androlla – meat product
  • Botillo – Spanish sausage
  • Butifarra – Catalan sausage dish
  • Chistorra
  • Chorizo – Pork sausage originating from the Iberian Peninsula
  • Chorizo de Pamplona – Type of Spanish sausage[22]
  • Embutido – Sausage
  • Fuet – Catalan, dry cured pork sausage
  • Longaniza – Type of sausage originating from Spain
  • Morcilla – Traditional sausage dish
  • Morcón – type of chorizo
  • Salchicha – Meat product
  • Salchichón – Spanish summer sausage
  • Sobrasada – Raw, cured sausage in Balearic Islands cuisine

Surinam

  • bloedworst ("blood sausage") – typically made with pig blood, onions, garlic and breadcrumbs.
  • vleesworst ( "meat sausage") – a type of white pudding

Sweden

Switzerland

A St. Galler bratwurst, schüblig and cervelat, cooked and served hot

Taiwan

Taiwanese small sausage in large sausage

Thailand

Sai ua

Tunisia

Turkey

Ukraine

United Kingdom

Cross section of a Stornoway black pudding. It was granted Protected Geographical Indicator of Origin status in May 2013 by The European Commission.[29]

English

Cumberland sausage

Scottish

Welsh

United States

Cajun andouille
Packaged pepperoni slices

Venezuela

Vietnam

Sliced chả lụa served over bánh cuốn, and garnished with fried shallots
  • Chả – Vietnamese types of sausage
  • Chả cốm: vi:Chả cốm; Cốm;
  • Chả lụa – Type of sausage in Vietnamese cuisine
  • Dồi – Traditional sausage dish
  • Lạp xưởng – Various types of sausage from China
  • Nem nướng – Vietnamese food item
  • Nem chua – Vietnamese fermented pork dish
  • Tung lamaow (Cham: ꨓꨭꩂ ꨤꨟꨯꨱꨥ, Vietnamese: tung lò mò) – dried spiced Cham beef sausage,[38] see also Malaysian "tongmo".

Zimbabwe

See also

References

  1. ↑ Herz salami 1888
  2. ↑ Lapidos, Juliet (8 June 2011). "Vegetarian Sausage: Which imitation pig-scrap-product is best?". Slate.
  3. ↑ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. 681. ISBN 978-1-4081-0218-3. Retrieved 7 February 2021.
  4. ↑ Hempstead, A. (2017). Moon Atlantic Canada: Nova Scotia, New Brunswick, Prince Edward Island, Newfoundland & Labrador. Travel Guide. Avalon Publishing. p. pt171. ISBN 978-1-63121-486-8. Retrieved 23 October 2017.
  5. ↑ Toldrá, F. (2010). Handbook of Meat Processing. Wiley. p. 391. ISBN 978-0-8138-2096-5. Retrieved 23 October 2017.
  6. ↑ Steves, R. (2017). Rick Steves Berlin. Rick Steves. Avalon Publishing. p. pt606. ISBN 978-1-63121-694-7. Retrieved 23 October 2017.
  7. ↑ Sheraton, M. (2010). The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House Publishing Group. p. pt396. ISBN 978-0-307-75457-8. Retrieved 23 October 2017.
  8. ↑ Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Ethnic American Food Today. Rowman & Littlefield Publishers. p. 277. ISBN 978-1-4422-2731-6. Retrieved 23 October 2017.
  9. ↑ Phillips, A.; Scotchmer, J. (2010). Hungary. Bradt Guides. Bradt Travel Guides. p. 373. ISBN 978-1-84162-285-9. Retrieved 23 October 2017.
  10. ↑ "Ku de Ta: Sacred table surprises".
  11. ↑ "Balinese roast pig: The five best places to eat a decadent delight". 31 January 2018.
  12. ↑ Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5. Retrieved 25 September 2015.
  13. ↑ Südtirol – Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (30 August 2011), p. 15, ISBN 978-3625130277
  14. ↑ "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Metzgerei Mair. Retrieved 18 September 2015.
  15. ↑ Wadi, S. (2015). The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents. Page Street Publishing. p. 193. ISBN 978-1-62414-104-1. Retrieved 22 October 2017.
  16. ↑ Khalifé, M. (2008). The Mezze Cookbook. New Holland. p. 10. ISBN 978-1-84537-978-0. Retrieved 22 October 2017.
  17. ↑ Nakamura, Rie (December 2020). "Food and Ethnic identity in the Cham Refugee Community in Malaysia". Journal of the Malaysian Branch of the Royal Asiatic Society. 93 (2): 160. doi:10.1353/ras.2020.0024.
  18. ↑ Norhaslinda Abd Wahid (9 July 2017). "Tong mo menu istimewa Kemboja". Berita Harian (in Malay).
  19. ↑ "Banat Sausage". Radio Romania International. 23 October 2017. Retrieved 23 October 2017.
  20. ↑ "The Soviet Union's FAVORITE sausages!". 18 July 2021.
  21. ↑ "The Soviet Union's FAVORITE sausages!". 18 July 2021.
  22. ↑ Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 245. ISBN 978-1-118-52267-7. Retrieved 23 October 2017.
  23. ↑ Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4. Retrieved 23 October 2017.
  24. ↑ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. pt1179. ISBN 978-1-4081-0218-3. Retrieved 23 October 2017.
  25. ↑ "Gurka Zakarpattya Sausage".
  26. ↑ "Pashtetivka".
  27. ↑ "Odesa Sausage".
  28. ↑ "Ukrainian Kovbasa".
  29. ↑ "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 26 March 2014.
  30. ↑ Country Life. Country Life, Limited. 2000. p. 53. Retrieved 23 October 2017.
  31. ↑ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. pt571. ISBN 978-1-4081-0218-3. Retrieved 23 October 2017.
  32. ↑ Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0. Retrieved 23 October 2017.
  33. ↑ "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. 19 May 2014. Retrieved 23 October 2017.
  34. ↑ Finney, T.B. (1908). Handy Guide: For the Use of Pork Butchers, Butchers, Bacon Curers, Sausage and Brawn Manufacturers, Provision Merchants, Etc. T.B. Finney. p. 67. Retrieved 23 October 2017.
  35. ↑ "Name warning for dragon sausages". 17 November 2006.
  36. ↑ Carr, David (16 January 2009). "A Monument to Munchies". The New York Times. Retrieved 4 May 2010.
  37. ↑ Bruni, Frank (30 May 2007). "Go, Eat, You Never Know". The New York Times. Retrieved 26 July 2017.
  38. ↑ Viet An (17 July 2022). "Special red sausage of the Cham ethnic people". The Saigon Times. Retrieved 13 August 2023.
  • Media related to Sausages at Wikimedia Commons
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  • Media related to Sausage making at Wikimedia Commons
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