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List of sausages

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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

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This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
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.

By country

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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.

Argentina

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Australia

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Austria

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Smoked Extrawurst

Belarus

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Belgium

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Bosnia

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Brazil

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Brunei

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Bulgaria

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Lukanka

Canada

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  • Lunenburg pudding[4]
  • Pepperette - made from ground meat, with turkey, beef, and pork being the most common varieties

Chile

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China

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Main article: Chinese sausage

Cambodia

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Colombia

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Butifarras Soledeñas: sausages of Soledad, Atlántico, Colombia

Croatia

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Cuba

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Czechia

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

Denmark

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Pieces of fried medisterpølse, of approx. 5 cm

El Salvador

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Estonia

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Faroe Islands

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Finland

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France

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Various boudin

Georgia

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Germany

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

Greece

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  • 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

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

India

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Indonesia

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Ireland

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Italy

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Main article: Sausages in Italian cuisine
'Nduja is a particularly spicy, spreadable pork sausage from the region of Calabria in Southern Italy.
A variety of soppressata

Italian salami

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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 sausage
  • 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

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Kazakhstan

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Korea

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Sundae is a type of blood sausage in Korean cuisine.

Laos

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Lebanon

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Lithuania

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Skilandis

Malaysia

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Mexico

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Namibia

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Netherlands

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A frikandel with fries, lettuce and mayonnaise

Norway

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Palestine

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Peru

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Philippines

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Further information: Longganisa
Calumpit longganisa at a market in the Philippines
Various types of Philippine longganisa in Quiapo, Manila

Poland

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Further information: kielbasa
Polish kielbasa, grilled
  • Kielbasa
  • Kiełbasa biała – a white sausage sold uncooked
  • Kiełbasa jałowcowa (staropolska) – juniper sausage
  • Kiełbasa myśliwska (staropolska) – hunter's sausage
  • 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

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

Puerto Rico

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

Romania

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Pleşcoi sausages served with bread and mustard

Russia

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Serbia

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Slovakia

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  • Hurka
  • Krvavnička
  • Liptovská saláma
  • Spišské párky

Slovenia

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South Africa

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Spain

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Botifarra cooking on a grill
Longaniza
  • Androlla – meat product
  • Botillo – Spanish sausage
  • 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[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

Suriname

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Sweden

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Switzerland

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See also: Swiss sausages and cured meats
A St. Galler bratwurst, schüblig and cervelat, cooked and served hot

Taiwan

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Taiwanese small sausage in large sausage

Thailand

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Sai ua

Algeria

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Turkey

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Ukraine

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United Kingdom

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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

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Cumberland sausage

Scottish

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Welsh

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United States

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Cajun andouille
Packaged pepperoni slices

Venezuela

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Vietnam

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Sliced chả lụa served over bánh cuốn, and garnished with fried shallots

Zimbabwe

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See also

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References

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  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.
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  • 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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