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.
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By type
- 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
- Kielbasa – Smoked Polish sausage
- 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. "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
Australia
- Bunnings Sausage/ Democracy sausage (or snags) see Sausage sizzle
- Chipolata
- Devon (also known as 'Polony' or 'Fritz')
- Kanga Bangas
- Saveloy
Austria
- Blunze
- Extrawurst
- Jausenwurst[3]
- Käsekrainer
- Vienna sausage
Belarus
- Пальцам пханая каўбаса
- Крывянка or Kaszanka or black pudding
- Veraschaka
- Machanka
Belgium
Brazil
- Chouriço doce
- Linguiça
- Salsichão
- Brativurst
Brunei
Bulgaria
Canada
- Lunenburg pudding[4]
Chile
China
Colombia
- Butifarra Soledeñas
- Longaniza
- Chorizo, chorizo santarrosano
- Morcilla (Rellena)
- Chunchullo
Croatia
Cuba
Czechia
- Jelito
- Špekáček
- Talián
- Trampské cigáro
- Ostravská klobása
- Vinná klobása
Denmark
- Blodpølse
- Medisterpølse
- Rød pølse
- Ringriderpølse
- Sønderjysk spegepølse
- Sardel
El Salvador
Estonia
Faroe Islands
- Blóðpylsa
Finland
France
- 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 – type of sausage
- Morteau sausage – Type of French sausage
- Rosette de Lyon – Cured saucisson or French pork sausage
- Saucisse de Toulouse – French sausage
- Saucisse de Strasbourg
- Sabodet
- Saucisson – Dry cured sausage
- Saucisson de Lyon
Georgia
Germany
- Ahle Wurst – kind of hard pork sausage made in northern Hesse, Germany
- 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 – York Sausage
- Brühwurst – Types of sausages according to German classification
- Cervelatwurst[5]
- Fleischwurst / Lyoner – finely ground pork sausage
- 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 – German pre-cooked sausage
- 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
- Wiener Würstchen – Type of sausage[6]
- Weckewerk – Sausage specialty from North Hesse
- Weisswurst – Traditional Bavarian sausage
- Westfälische Rinderwurst – Type of German sausage
- Wollwurst – German sausage
- Zungenwurst – German head cheese with tongue
- Zwiebelwurst[7]
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
India
Indonesia
- Frikandel
- Saren
- Sosis solo
- Urutan – traditional Balinese smoked or air-dried sausage, made from pork stuffed into pig intestines[10][11]
Ireland
Italy
- Biroldo
- Ciauscolo
- Cervellata
- Ciavàr
- Cotechino
- Cotechino Modena
- Genoa salami
- Kaminwurz or kaminwurze – air-dried and cold-smoked sausage (Rohwurst) made of beef and fatback or pork,[12] produced in the South Tyrol region of northern Italy.[13] Occasionally, kaminwurz is also made of lamb, goat or venison. The name of the sausage comes from the custom of curing the sausages in a smokehouse attached to the chimney up on the roof truss of Tyrolean houses.[14]
- Likëngë
- Luganega
- Mortadella
- Mazzafegati
- 'Nduja
- Salami
- Soppressata
- Zampina
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 – 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
- Arabiki
- Fish sausage (ja:魚肉ソーセージ)
- Kurobuta
- no casing (cf. ja:ウイニー)
- Tako
Kazakhstan
Korea
Laos
Lebanon
Lithuania
Malaysia
- Lekor – fish sausage
- Tongmo or Tong mo – Cham-style spiced beef sausage[17][18]
Mexico
Namibia
Netherlands
- 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
- Knakworst
- Grillworst
Norway
- Vossakorv
- Morrpølse
- Grillpølse
Palestine
Peru
- Salchicha Huachana
Philippines
- 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
- 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
- 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
Romania
- Babic
- Banat sausage[19]
- Pleşcoi sausage
- Nădlac sausage
- Tobă
- Sibiu sausage
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
- Kulen
- Sremska kobasica
- Пеглана кобасица
Slovakia
- Hurka
- Krvavnička
- Liptovská saláma
- Spišské párky
Slovenia
South Africa
Spain
- 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
- bloedworst ("blood sausage") – typically made with pig blood, onions, garlic and breadcrumbs.
- vleesworst ( "meat sausage") – a type of white pudding
Sweden
Switzerland
- Cervelat
- Schüblig
- St. Galler Bratwurst
- Landjäger
- Salame ticinese
- Salsiz
- Saucisse de choux[23]
- Saucisson Vaudois[24]
Taiwan
- Small sausage in large sausage – segment of Taiwanese pork sausage wrapped in a (slightly bigger and fatter) sticky rice sausage, usually served chargrilled
Thailand
Tunisia
Turkey
Ukraine
- Blood sausage Krov`janka (krov – blood)
- Gurka Sausage is an offal Sausage.[25]
- Kishka
- Liverwurst Pashtetivka [26]
- Odesa Sausage[27]
- Ukrainian Kovbasa Ukrainian Sausage [28]
United Kingdom
- Battered sausage – Found all across the United Kingdom, Ireland, Australia and New Zealand.
- Beef sausage
- Black pudding
- Chipolata
- Glamorgan sausage
- Hog's pudding
- Pork sausage
- Pork and leek (sometimes called Welsh sausage)
- Red Pudding (mainly in Scotland)
- Sausage roll
- Saveloy
- Snorkers
- Stonner kebab
- Tomato sausage (pork and tomato)
- White pudding
English
- Braughing sausage[30]
- Cumberland sausage
- Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content.[31]
- Lincolnshire sausage
- Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves[32]
- Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage[33]
- Newmarket sausage
- Oxford sausage – pork, veal and lemon
- Yorkshire sausage – white pepper, mace, nutmeg and cayenne[34]
- Pork and apple
Scottish
Welsh
- Glamorgan sausage
- Dragon sausage – pork, leek and chili pepper sausage.[35]
United States
- Andouille
- Bockwurst in North America, resemble Bavarian Weisswurst
- Bologna sausage
- Boudin
- Breakfast sausage
- Chaudin
- Goetta
- Half-smoke – "local sausage delicacy"[36] found in Washington, D.C., and the surrounding region
- Hog maw
- Hot dog
- Hot link
- Italian sausage
- Knoblewurst – a Jewish specialty; "a plump, beef sausage that's seasoned with garlic."[37]
- Lebanon bologna
- New Orleans hot sausage
- Pepperoni
- Thuringer in North America, refer to Thuringer cervelat, a summer sausage
Venezuela
Vietnam
- 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
- ^ Herz salami 1888
- ^ Lapidos, Juliet (8 June 2011). "Vegetarian Sausage: Which imitation pig-scrap-product is best?". Slate.
- ^ 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.
- ^ 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.
- ^ Toldrá, F. (2010). Handbook of Meat Processing. Wiley. p. 391. ISBN 978-0-8138-2096-5. Retrieved 23 October 2017.
- ^ Steves, R. (2017). Rick Steves Berlin. Rick Steves. Avalon Publishing. p. pt606. ISBN 978-1-63121-694-7. Retrieved 23 October 2017.
- ^ 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.
- ^ 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.
- ^ Phillips, A.; Scotchmer, J. (2010). Hungary. Bradt Guides. Bradt Travel Guides. p. 373. ISBN 978-1-84162-285-9. Retrieved 23 October 2017.
- ^ "Ku de Ta: Sacred table surprises".
- ^ "Balinese roast pig: The five best places to eat a decadent delight". 31 January 2018.
- ^ Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5. Retrieved 25 September 2015.
- ^ Südtirol – Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (30 August 2011), p. 15, ISBN 978-3625130277
- ^ "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Metzgerei Mair. Retrieved 18 September 2015.
- ^ 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.
- ^ Khalifé, M. (2008). The Mezze Cookbook. New Holland. p. 10. ISBN 978-1-84537-978-0. Retrieved 22 October 2017.
- ^ 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.
- ^ Norhaslinda Abd Wahid (9 July 2017). "Tong mo menu istimewa Kemboja". Berita Harian (in Malay).
- ^ "Banat Sausage". Radio Romania International. 23 October 2017. Retrieved 23 October 2017.
- ^ "The Soviet Union's FAVORITE sausages!". 18 July 2021.
- ^ "The Soviet Union's FAVORITE sausages!". 18 July 2021.
- ^ Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 245. ISBN 978-1-118-52267-7. Retrieved 23 October 2017.
- ^ Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4. Retrieved 23 October 2017.
- ^ 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.
- ^ "Gurka Zakarpattya Sausage".
- ^ "Pashtetivka".
- ^ "Odesa Sausage".
- ^ "Ukrainian Kovbasa".
- ^ "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 26 March 2014.
- ^ Country Life. Country Life, Limited. 2000. p. 53. Retrieved 23 October 2017.
- ^ 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.
- ^ Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0. Retrieved 23 October 2017.
- ^ "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. 19 May 2014. Retrieved 23 October 2017.
- ^ 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.
- ^ "Name warning for dragon sausages". 17 November 2006.
- ^ Carr, David (16 January 2009). "A Monument to Munchies". The New York Times. Retrieved 4 May 2010.
- ^ Bruni, Frank (30 May 2007). "Go, Eat, You Never Know". The New York Times. Retrieved 26 July 2017.
- ^ Viet An (17 July 2022). "Special red sausage of the Cham ethnic people". The Saigon Times. Retrieved 13 August 2023.
External links
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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This page was last edited on 20 March 2024, at 04:16