List of sausages

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 manufacturing tradition.
  • 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
  • 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
  • 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. "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

Smoked Extrawurst
  • Blunze
  • Bratwurst
  • Braunschweiger, also called Dürre. Essential part of Potato-Goulash (Kartoffelgulasch).
  • Debrecener
  • Extrawurst, in variants with pieces of Gherkins (Gurkerlextra) or Paprika (Pikante Extrawurst). A more refined type is called Pariser Wurst or Kalbspariser (with veal). Mostly consumed with the typical Austrian bread roll (Extrawurstsemmel).
  • Frankfurter Würstchen; the extra-long variant is called Sacher Würstel.
  • Jausenwurst[3]
  • Kabanossi
  • Käsekrainer
  • Knackwurst
  • Zungenwurst

Belarus

Belgium

Bosnia

Brazil

Brunei

Bulgaria

Lukanka

Cambodia

  • Tongmo

Chile

China

Main article: Chinese sausage

Colombia

Butifarras Soledeñas: sausages of Soledad, Atlántico, Colombia
  • Butifarra Soledeñas

Croatia

Cuba

Czechia

Denmark

Pieces of fried medisterpølse, of approx. 5 cm

El Salvador

Estonia

Finland

  • Mustamakkara
  • Ryynimakkara
  • Siskonmakkara

France

Various boudin
  • Andouille – Type of sausage
  • Andouillette – French sausage made of pork intestine
  • Boudin – Types of sausage
  • Boudin blanc de Rethel – Types of sausage
  • Cervelas de Lyon – French sausage
  • Chipolata – Type of sausage
  • Diot
  • Morteau sausage – Type of French sausage
  • Rosette de Lyon – Cured saucisson or French pork sausage
  • Sabodet
  • Saucisse de Toulouse – French sausage
  • Saucisson – Dry cured sausage
  • Saucisson de Lyon

Georgia

  • Kupati

Germany

Thuringian sausage
A variety of bratwurst on a stand at the Hauptmarkt in Nuremberg, Germany
  • Ahle Wurst
  • Beutelwurst
  • Bierschinken – Type of sausage or cold cut
  • Bierwurst – Smoked food
  • Blutwurst – Traditional sausage dish
  • Bockwurst – German sausage
  • Bratwurst – Type of sausage
  • Braunschweiger – Sausage named after Braunschweig, Germany
  • Bregenwurst – Type of German sausage
  • Brühwurst – Types of sausages according to German classification
  • Frankfurter Rindswurst – German sausage
  • Frankfurter Würstchen – Sausage specialty from Frankfurt, Hesse
  • Gelbwurst – Traditional sausage from Germany
  • Jagdwurst – German sausage
  • Knackwurst – Short, plump, Low German sausage type
  • Knipp – German meat-and-grain sausage
  • Kochwurst
  • Kohlwurst – German smoked sausage
  • Landjäger – Type of semi-dried sausage
  • Leberkäse – Baked loaf of finely minced meat
  • Leberwurst – Type of sausage
  • Mettwurst – German pork sausage
  • Möpkenbrot – A German pork and grain sausage
  • Nürnberger Bratwürste – Type of sausage
  • Pinkel – Type of German sausage
  • Regensburger Wurst – German pork sausage
  • Saumagen – German stuffed dish of potatoes and pork with spices
  • Schinkenwurst – Type of sausage prepared using ham
  • Stippgrütze
  • Teewurst – German pork spread
  • Thüringer Rostbratwurst – Sausage from Germany
  • Thüringer Rotwurst – Traditional sausage dish
  • Weckewerk – German sausage
  • Weisswurst – Traditional Bavarian sausage
  • Westfälische Rinderwurst – Type of German sausage
  • Wiener Würstchen – Type of sausage[4]
  • Wollwurst – German sausage
  • Zungenwurst – German head cheese with tongue

Greece

  • Loukaniko
  • Noumboulo
  • Seftalia – minced meat wrapped in reticulate fat.

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 – 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

Sundae is a type of blood sausage in Korean cuisine.

Laos

  • Lao sausage
  • Sai gork
  • Sai ua
  • Som moo

Lebanon

  • Makanek, also referred to as na'anik[12][13]

Lithuania

Skilandis

Malaysia

  • Lekor – fish sausage
  • Tongmo – Cham-style spiced beef sausage[14][15]

Mexico

Namibia

Netherlands

A frikandel with fries, lettuce and mayonnaise
  • Balkenbrij – Traditional Dutch food
  • Bloedworst – Traditional sausage dish
  • Braadworst – Large Dutch sausage composed of pork
  • Frikandel – Deep fried meat snack
  • Metworst – Type of traditional Dutch sausage
  • Ossenworst – Dutch sausage
  • Rookworst – Type of Dutch sausage

Philippines

Further information: Longganisa
Calumpit longganisa at a market in the Philippines
Various types of Philippine longganisa in Quiapo, Manila
  • Alaminos longganisa
  • Baguio longganisa
  • Cabanatuan longganisa
  • Calumpit longganisa or Longganisang Bawang
  • Chicken longganisa
  • Chorizo de Bilbao
  • Chorizo de Cebu or Longganisa de Cebu
  • Chorizo de Macao
  • Chorizo Negrense or Bacolod Longganisa
  • Fish longganisa
  • Guagua longganisa
  • Longaniza de Guinobatan or Guinobatan Longganisa
  • Lucban longganisa
  • Pampanga longganisa
  • Pinuneg'
  • Tuguegarao longganisa or Longganisang Ybanag
  • Vigan longganisa

Poland

Further information: kielbasa
Polish kielbasa, grilled
  • 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

Embutido
  • Alheira – Type of Portuguese sausage
  • Azaruja sausage – Azaruja Sausage of Portugal
  • Botillo
  • 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

Puerto Rico

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

Romania

Pleşcoi sausages served with bread and mustard
  • Babic
  • Banat sausage[16]
  • Nădlac sausage
  • Pleşcoi sausage
  • Sibiu sausage
  • Tobă

Russia

Serbia

  • Kulen
  • Sremska kobasica
  • Пеглана кобасица

Slovenia

South Africa

Spain

Botifarra cooking on a grill
Longaniza
  • Androlla
  • Botillo
  • 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
  • Salchicha – Meat product
  • Salchichón – Spanish summer sausage
  • Sobrasada – Raw, cured sausage in Balearic Islands cuisine

Sweden

  • Falukorv
  • Fläskkorv
  • Isterband
  • Pilsnerkorv
  • Potatiskorv
  • Prinskorv

Switzerland

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

Taiwan

Taiwanese small sausage in large sausage

Thailand

Sai ua
  • Naem
  • Sai krok Isan
  • Sai ua

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.[26]

English

Cumberland sausage
  • 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

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 lụa – Type of sausage in Vietnamese cuisine
  • Dồi – Traditional sausage dish
  • Lạp xưởng – Various types of sausage from China
  • Nem chua – Vietnamese fermented pork dish
  • Nem nướng – Vietnamese food item
  • Tung lamaow (Cham: ꨓꨭꩂ ꨤꨟꨯꨱꨥ, Vietnamese: tung lò mò) – dried spiced Cham beef sausage,[35] 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. ^ 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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