List of sausages

From Wikipedia, the free encyclopedia

Chorizo sausage
Saucisson
Skilandis
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[]

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by with reliable sources.
A British-style breakfast with black pudding (far left)
Sai ua is a grilled pork sausage from Northern Thailand and Northeastern Burma.
Winter salami is a type of Hungarian salami[1] based on a centuries-old producing tradition.
  • 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[]

Austria[]

Smoked Extrawurst

Belgium[]

  • Bloedworst
  • Cervela

Brazil[]

Brunei[]

  • Belutak

Bulgaria[]

Lukanka
  • Lukanka
  • Sujuk

Canada[]

Chile[]

  • Chorizo
  • Longaniza

China[]

Main article: Chinese sausage

Colombia[]

Butifarras Soledeñas: sausages of Soledad, Atlántico, Colombia

Croatia[]

Cuba[]

  • Chorizo
  • Moronga

Czechia[]

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

Denmark[]

Pieces of fried medisterpølse, of approx. 5 cm.

Estonia[]

  • Verivorst

Faroe Islands[]

Finland[]

France[]

Various boudin

Georgia[]

  • Kupati

Germany[]

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

Greece[]

Hungary[]

Debrecener (indicated by green arrows) atop a wood platter (festival of meat) at a Hungarian restaurant
  • [8][9]
  • Gyulai
  • Pick
  • Debrecener
  • Hungarian sausages
  • Liverwurst
  • Winter salami

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[]

Italy[]

'Nduja is a particularly spicy, spreadable pork sausage from the region of Calabria in Southern Italy
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[]

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.

Japan[]

Kazakhstan[]

  • Qazy

Korea[]

Sundae is a type of blood sausage in Korean cuisine.
  • Sundae

Laos[]

  • Lao sausage
  • Som moo

Lebanon[]

Lithuania[]

Skilandis

Namibia[]

Norway[]

Malaysia[]

  • Lekor - fish sausage
  • Tong Mo

Mexico[]

  • Chorizo
  • Moronga

Morocco[]

  • Merguez

Netherlands[]

A frikandel with fries, lettuce and mayonnaise
  • Balkenbrij
  • Bloedworst
  • Braadworst
  • Frikandel
  • Metworst
  • Ossenworst
  • Rookworst

Peru[]

Philippines[]

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

Poland[]

Further information: kielbasa
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[]

Embutido

Puerto Rico[]

Morcilla cocida, Spanish-style blood sausage eaten in Spain and Latin America
  • Butifarra
  • Chorizo
  • Longaniza
  • Morcilla
  • Mortadella
  • Salchichón

Romania[]

Pleşcoi sausages served with bread and mustard

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[]

Spain[]

Botifarra cooking on a grill
Longaniza

Surinam[]

  • ("blood sausage") – typically made with pig blood, onions, garlic and breadcrumbs.
  • ( "meat sausage") – a type of white pudding

Sweden[]

Switzerland[]

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

Taiwan[]

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[]

Sai ua

Tunisia[]

  • Merguez

Turkey[]

  • Sucuk

Ukraine[]

  • Blood sausage Krov`janka (krov - blood)
  • Kishka
  • Liverwurst

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.[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[]

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[]

Cajun andouille
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[]

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

Zimbabwe[]

  • Boerewors

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. ^ 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. ^ "Banat Sausage". Radio Romania International. 23 October 2017. Retrieved 23 October 2017.
  18. ^ Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 245. ISBN 978-1-118-52267-7. Retrieved 23 October 2017.
  19. ^ Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4. Retrieved 23 October 2017.
  20. ^ 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.
  21. ^ "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 26 March 2014.
  22. ^ Country Life. Country Life, Limited. 2000. p. 53. Retrieved 23 October 2017.
  23. ^ 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.
  24. ^ Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0. Retrieved 23 October 2017.
  25. ^ "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. 19 May 2014. Retrieved 23 October 2017.
  26. ^ 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.
  27. ^ "Name warning for dragon sausages". 17 November 2006.
  28. ^ Carr, David (16 January 2009). "A Monument to Munchies". The New York Times. Retrieved 4 May 2010.
  29. ^ 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
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