List of sausages
![](http://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Chorizo_%284776711673%29.jpg/232px-Chorizo_%284776711673%29.jpg)
Chorizo sausage
Saucisson
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Salame_in_fume.jpg/220px-Salame_in_fume.jpg)
Sausages being smoked
This is a list of notable sausages. Sausage is a food 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[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Johns%2C_Fitzrovia%2C_London_%286959378220%29.jpg/200px-Johns%2C_Fitzrovia%2C_London_%286959378220%29.jpg)
A British-style breakfast with black pudding (far left)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/200px-Salami_aka.jpg)
- 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
- Gyurma
- Helzel
- Hot dog
- Kranjska klobasa
- Loukaniko
- Lucanica
- Merguez
- Panchuker
- Pepperette
- Sai ua
- Summer sausage
- 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
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[]
- Chorizo
- Longaniza
- Morcilla
- Salamin
Australia[]
- Chipolata
- Devon
- Saveloy
Austria[]
Smoked Extrawurst
- Blunze
- Extrawurst
- Jausenwurst[3]
- Käsekrainer
- Vienna sausage
Belgium[]
- Bloedworst
- Cervela
Brazil[]
Brunei[]
- Belutak
Bulgaria[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Lukanka.jpg/200px-Lukanka.jpg)
Lukanka
- Lukanka
- Sujuk
Canada[]
Chile[]
- Chorizo
- Longaniza
China[]
Colombia[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Butifarras_solede%C3%B1as.jpg/200px-Butifarras_solede%C3%B1as.jpg)
- Butifarra Soledeñas
- Longaniza
- Chorizo, chorizo santarrosano
- Morcilla (Rellena)
- Chunchullo
Croatia[]
Cuba[]
- Chorizo
- Moronga
Czechia[]
- Jelito
- Špekáček
- Trampské cigáro
- Ostravská klobása
- Vinná klobása
Denmark[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Medisterp%C3%B8lse.jpg/200px-Medisterp%C3%B8lse.jpg)
Pieces of fried medisterpølse, of approx. 5 cm.
- Blodpølse
- Medisterpølse
- Rød pølse
- Ringriderpølse
- Sønderjysk spegepølse
- Sardel
Estonia[]
- Verivorst
Faroe Islands[]
Finland[]
- Mustamakkara
- Ryynimakkara
- Siskonmakkara
France[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Boudin_blanc_au_chou.jpg/180px-Boudin_blanc_au_chou.jpg)
Various boudin
- Andouille
- Andouillette
- Boudin
- Boudin blanc de Rethel
- Cervelas de Lyon
- Chipolata
- Diot
- Morteau sausage
- Rosette de Lyon
- Saucisse de Toulouse
- (fr)
- Sabodet
- Saucisson
- Saucisson de Lyon
Georgia[]
- Kupati
Germany[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Th%C3%BCringer_Rostbratwurst.jpg/200px-Th%C3%BCringer_Rostbratwurst.jpg)
Thuringian sausage
![](http://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/German_Bratw%C3%BCrste.jpg/180px-German_Bratw%C3%BCrste.jpg)
A variety of bratwurst on a stand at the Hauptmarkt in Nuremberg, Germany
- Ahle Wurst
- Beutelwurst
- Bierschinken
- Bierwurst
- Blutwurst
- Bockwurst
- Bratwurst
- Braunschweiger
- Bregenwurst
- Brühwurst
- [5]
- Fleischwurst / Lyoner
- Frankfurter Rindswurst
- Frankfurter Würstchen
- Gelbwurst
- Jagdwurst
- Knackwurst
- Knipp
- Kochwurst
- Kohlwurst
- Landjäger
- Leberkäse
- Leberwurst
- Mettwurst
- Nürnberger Bratwürste
- Pinkel
- Regensburger Wurst
- Saumagen
- Schinkenwurst
- Stippgrütze
- Teewurst
- Thüringer Rostbratwurst
- Thüringer Rotwurst
- Wiener Würstchen[6]
- Weckewerk
- Weisswurst
- Westfälische Rinderwurst
- Wollwurst
- Zungenwurst
- [7]
Greece[]
- Loukaniko
- Noumboulo
Hungary[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Wood_Plate_HU_Debrecener.jpg/180px-Wood_Plate_HU_Debrecener.jpg)
Debrecener (indicated by green arrows) atop a wood platter (festival of meat) at a Hungarian restaurant
India[]
- Goan Sausage
- Doh snam
Indonesia[]
- Frikandel
- Saren
- Sosis solo
- Urutan – traditional Balinese smoked or air-dried sausage, made from pork stuffed into pig intestines[10][11]
Ireland[]
- Black pudding
- Drisheen
- White pudding
Italy[]
'Nduja is a particularly spicy, spreadable pork sausage from the region of Calabria in Southern Italy
![](http://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Soppressata_di_Gioi_%28Cilento%29.jpg/150px-Soppressata_di_Gioi_%28Cilento%29.jpg)
A variety of soppressata
- Biroldo
- Ciauscolo
- 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
Italian salami[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Aging_meat2.jpg/170px-Aging_meat2.jpg)
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
- Cotechino Modena
- Genoa salami
- Mortadella
- 'Nduja
- Salami
- Soppressata
- Sopressa
- Strolghino
Japan[]
- Fish sausage (ja:魚肉ソーセージ)
- Kurobuta
- no casing (cf. ja:ウイニー)
- Tako
Kazakhstan[]
- Qazy
Korea[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Sundae_4.jpg/200px-Sundae_4.jpg)
Sundae is a type of blood sausage in Korean cuisine.
- Sundae
Laos[]
- Lao sausage
- Som moo
Lebanon[]
Lithuania[]
Namibia[]
- Boerewors
- Droëwors
Norway[]
Malaysia[]
- Lekor - fish sausage
- Tong Mo
Mexico[]
- Chorizo
- Moronga
Morocco[]
- Merguez
Netherlands[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Frikandel.jpg/200px-Frikandel.jpg)
A frikandel with fries, lettuce and mayonnaise
- Balkenbrij
- Bloedworst
- Braadworst
- Frikandel
- Metworst
- Ossenworst
- Rookworst
Peru[]
Philippines[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/09828jfBulakan%2C_Bulacan_Public_Market_Foodsfvf_07.jpg/200px-09828jfBulakan%2C_Bulacan_Public_Market_Foodsfvf_07.jpg)
Calumpit longganisa at a market in the Philippines
![](http://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/09794jfFajardo_Echague_Street_Loyola_Sampaloc_Quiapo_Manilafvf_16.jpg/200px-09794jfFajardo_Echague_Street_Loyola_Sampaloc_Quiapo_Manilafvf_16.jpg)
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[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Grilled_kielbasa.jpg/200px-Grilled_kielbasa.jpg)
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[]
- Alheira
- Azaruja sausage
- Botillo
- Chouriço
- Chouriço doce
- Embutido
- Farinheira
- Linguiça
- Paio
Puerto Rico[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Morcilla_cocida.jpg/200px-Morcilla_cocida.jpg)
Morcilla cocida, Spanish-style blood sausage eaten in Spain and Latin America
- Butifarra
- Chorizo
- Longaniza
- Morcilla
- Mortadella
- Salchichón
Romania[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/C%C3%A2rna%C8%9Bi_de_Ple%C8%99coi_cu_mu%C8%99tar_%C8%99i_p%C3%A2ine.jpg/200px-C%C3%A2rna%C8%9Bi_de_Ple%C8%99coi_cu_mu%C8%99tar_%C8%99i_p%C3%A2ine.jpg)
Pleşcoi sausages served with bread and mustard
- Babic
- [17]
- Pleşcoi sausage
- Nădlac sausage
- Tobă
- Sibiu sausage
Russia[]
- Doktorskaya kolbasa
- Sardelka – a small cooked sausage that is eaten like a frankfurter; it is, however, thicker than a typical frankfurter.
Serbia[]
- Kulen
- Sremska kobasica
- Пеглана кобасица
Slovakia[]
- Hurka
- Krvavnička
- Liptovská saláma
- Spišské párky
South Africa[]
- Boerewors
- Droëwors
Spain[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Butifarra_Medieval_de_Vic.jpg/200px-Butifarra_Medieval_de_Vic.jpg)
Botifarra cooking on a grill
![](http://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Longaniza.jpg/200px-Longaniza.jpg)
Longaniza
- Androlla
- Botillo
- Butifarra
- Chistorra
- Chorizo
- Chorizo de Pamplona[18]
- Embutido
- Fuet
- Longaniza
- Morcilla
- Morcón
- Salchicha
- Salchichón
- Sobrasada
Surinam[]
- ("blood sausage") – typically made with pig blood, onions, garlic and breadcrumbs.
- ( "meat sausage") – a type of white pudding
Sweden[]
Switzerland[]
Taiwan[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/%E9%A6%99%E8%85%B8.jpg/220px-%E9%A6%99%E8%85%B8.jpg)
Taiwanese small sausage in large sausage
- Small sausage in large sausage – segment of Taiwanese pork sausage wrapped in a (slightly bigger and fatter) sticky rice sausage, usually served chargrilled
Thailand[]
- Naem
- Sai krok Isan
- Sai ua
Tunisia[]
- Merguez
Turkey[]
- Sucuk
Ukraine[]
- Blood sausage Krov`janka (krov - blood)
- Kishka
- Liverwurst
United Kingdom[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Stornoway_Black_Pudding.jpg/200px-Stornoway_Black_Pudding.jpg)
Cross section of a Stornoway black pudding. It was granted Protected Geographical Indicator of Origin status in May 2013 by The European Commission.[21]
- 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)
- Sausage roll
- Saveloy
- Snorkers
- Stonner kebab
- Tomato sausage (pork and tomato)
- White pudding
English[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Cumberland_sausage.jpg/200px-Cumberland_sausage.jpg)
Cumberland sausage
- [22]
- Cumberland sausage
- – made from Gloucester Old Spot pork, which has a high fat content.[23]
- Lincolnshire sausage
- – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves[24]
- – a traditional London butchers sausage made with mace, ginger and sage[25]
- Newmarket sausage
- Oxford sausage – pork, veal and lemon
- – white pepper, mace, nutmeg and cayenne[26]
Scottish[]
- Haggis
- Lorne sausage
- Stornoway black pudding
Welsh[]
- Glamorgan sausage
- – pork, leek and chili pepper sausage.[27]
United States[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Andouille.jpg/200px-Andouille.jpg)
Cajun andouille
![](http://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Salami_pepperoni_ZIMBO.jpg/160px-Salami_pepperoni_ZIMBO.jpg)
Packaged pepperoni slices
- Andouille
- Bologna sausage
- Boudin
- Breakfast sausage
- Chaudin
- Goetta
- Half-smoke – "local sausage delicacy"[28] found in Washington, D.C. and the surrounding region
- Hog maw
- Hot dog
- Hot link
- Italian sausage
- – a Jewish delicacy: "a plump, beef sausage that’s seasoned with garlic."[29]
- Lebanon bologna
- Pepperoni
Venezuela[]
- Chorizo
Vietnam[]
Zimbabwe[]
- Boerewors
See also[]
- Bucyrus Bratwurst Festival
- Casing
- Global cuisine
- List of dried foods
- List of pork dishes
- List of sausage dishes
- List of smoked foods
- Salumeria
- Sausage Capital
- Smoked meat
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.
- ^ "Banat Sausage". Radio Romania International. 23 October 2017. Retrieved 23 October 2017.
- ^ 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.
- ^ "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". Retrieved 26 July 2017.
External links[]
Media related to Sausages at Wikimedia Commons
Media related to Salumi at Wikimedia Commons
Media related to Sausage making at Wikimedia Commons
Categories:
- Sausages
- Sausages by country
- Charcuterie
- Lists of foods by type
- World cuisine
- Salumi