List of sausages

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

  • Blood sausage
  • Boerewors
  • Chorizo - a Spanish pork sausage
  • Fermented sausage – a type of sausage that is created by salting chopped or minced meat to remove moisture, while allowing beneficial bacteria to break down sugars into savoury molecules
  • Garlic sausage – pork-, beef- or veal-based sausage with fresh, dried or granulated garlic
  • Gyurma – Tibetan blood sausage
  • Helzel – Ashkenazi Jewish dish
  • Hot dog – Sausage in a bun
  • Kielbasa – Smoked Polish sausage
  • Kranjska klobasa – Slovenian sausage
  • Loukaniko – Type of Greek sausage
  • Lucanica – Ancient Roman pork sausage
  • Merguez – Spicy sausage in Maghrebi cuisine – fresh lamb-based or beef-based spicy sausage
  • Panchuker – Deep-fried, corn-battered hot dog on a stick
  • Sai ua – Seasoned pork sausage in Laos, Myanmar, and Thailand
  • Sai krok Isan – Thai fermented sausage
  • Summer sausage – Sausages that can be kept without refrigeration
  • Träipen – Luxembourgish blood sausage
  • 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. "salsicha", "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.

Algeria

Argentina

Australia

Austria

Belarus

Belgium

Bosnia

Brazil

Brunei

Bulgaria

Cambodia

Chile

China

Main article: Chinese sausage

Colombia

Croatia

Cuba

Czechia

Denmark

El Salvador

Estonia

Finland

France

Georgia

Germany

Greece

Hungary

Further information: Hungarian sausages

India

Indonesia

Ireland

Italy

Main article: Sausages in Italian cuisine

Italian salami

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 – American variety of salami
  • Mortadella – Large Italian pork sausage
  • 'Nduja – Italian spicy, spreadable pork sausage
  • Salami – Cured sausage, fermented and air-dried meat
  • Soppressata – Italian dry salami (sausage)
  • Sopressa – Italian dry salami (sausage)
  • Strolghino – Italian cured pork

Japan

Kazakhstan

Korea

Laos

Lebanon

Lithuania

Malaysia

Mexico

Namibia

Netherlands

Philippines

Further information: Longganisa

Poland

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  • Kabanos (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with caraway seed, originally made of pork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

Portugal

  • Alheira – Type of Portuguese sausage
  • Azaruja sausage – Type of sausage from Portugal
  • Botillo – Dry-cured pork sausage from northwestern Iberia
  • Chouriço – Pork sausage originating from the Iberian Peninsula
  • Chouriço doce – Portuguese blood sausage
  • Embutido – Sausage
  • Farinheira – Portuguese smoked sausage
  • Linguiça – Type of Portuguese smoke-cured pork sausage
  • Paio – Traditional embutido Iberian sausage

Puerto Rico

Romania

Russia

Serbia

Slovenia

South Africa

Spain

  • Androlla
  • Botillo – Dry-cured pork sausage from northwestern Iberia
  • Butifarra – Catalan sausage dish
  • Chistorra – Type of sausage from Spain
  • Chorizo – Pork sausage originating from the Iberian Peninsula
  • Chorizo de Pamplona – Type of Spanish sausage[19]
  • Embutido – Sausage
  • Fuet – Catalan dry-cured pork sausage
  • Longaniza – Type of sausage originating from Spain
  • Morcilla – Traditional sausage dish
  • Morcón – Spanish pork sausage
  • Salchicha – Meat product
  • Salchichón – Spanish summer sausage
  • Sobrasada – Raw, cured sausage in Balearic Islands cuisine

Sweden

Switzerland

See also: Swiss sausages and cured meats

Taiwan

Thailand

Turkey

Ukraine

United Kingdom

English

  • Braughing sausage[27]
  • Cumberland sausage
  • Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content[28]
  • Letchworth – a traditional pork sausage with the addition of tomatoes
  • Lincolnshire sausage
  • Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves[29]
  • Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage[30]
  • Newmarket sausage
  • Oxford sausage – pork, veal and lemon
  • Pork and apple
  • Yorkshire sausage – white pepper, mace, nutmeg and cayenne[31]

Scottish

Welsh

United States

Venezuela

Vietnam

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. ^ Steves, R. (2017). Rick Steves Berlin. Avalon Publishing. p. pt606. ISBN 978-1-63121-694-7. Retrieved 23 October 2017.
  5. ^ Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield Publishers. p. 277. ISBN 978-1-4422-2731-6. Retrieved 23 October 2017.
  6. ^ Phillips, A.; Scotchmer, J. (2010). Hungary. Bradt Guides. Bradt Travel Guides. p. 373. ISBN 978-1-84162-285-9. Retrieved 23 October 2017.
  7. ^ "Ku de Ta: Sacred table surprises".
  8. ^ "Balinese roast pig: The five best places to eat a decadent delight". 31 January 2018.
  9. ^ Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5. Retrieved 25 September 2015.
  10. ^ Südtirol – Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (30 August 2011), p. 15, ISBN 978-3625130277
  11. ^ "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Retrieved 18 September 2015.
  12. ^ 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.
  13. ^ Khalifé, M. (2008). The Mezze Cookbook. New Holland. p. 10. ISBN 978-1-84537-978-0. Retrieved 22 October 2017.
  14. ^ 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.
  15. ^ Norhaslinda Abd Wahid (9 July 2017). "Tong mo menu istimewa Kemboja". Berita Harian (in Malay).
  16. ^ "Banat Sausage". Radio Romania International. 23 October 2017. Retrieved 23 October 2017.
  17. ^ "The Soviet Union's FAVORITE sausages!". 18 July 2021.
  18. ^ "The Soviet Union's FAVORITE sausages!". 18 July 2021.
  19. ^ Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 245. ISBN 978-1-118-52267-7. Retrieved 23 October 2017.
  20. ^ Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4. Retrieved 23 October 2017.
  21. ^ 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.
  22. ^ "Gurka Zakarpattya Sausage".
  23. ^ "Pashtetivka".
  24. ^ "Odesa Sausage".
  25. ^ "Ukrainian Kovbasa".
  26. ^ "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 26 March 2014.
  27. ^ Country Life. Country Life, Limited. 2000. p. 53. Retrieved 23 October 2017.
  28. ^ 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.
  29. ^ Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0. Retrieved 23 October 2017.
  30. ^ "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. 19 May 2014. Retrieved 23 October 2017.
  31. ^ 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.
  32. ^ "Name warning for dragon sausages". 17 November 2006.
  33. ^ Carr, David (16 January 2009). "A Monument to Munchies". The New York Times. Retrieved 4 May 2010.
  34. ^ Bruni, Frank (30 May 2007). "Go, Eat, You Never Know". The New York Times. Retrieved 26 July 2017.
  35. ^ 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
  • Media related to Salumi at Wikimedia Commons
  • Media related to Sausage making at Wikimedia Commons
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