List of sausages
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
- 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
- Gyurma
- Helzel – Ashkenazi Jewish dish
- Hot dog – Sausage in a bun
- Kranjska klobasa – Slovenian sausage
- Loukaniko – Type of Greek sausage
- Lucanica – Ancient Roman pork sausage
- Merguez – Spicy sausage in Maghrebi cuisine
- 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
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
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
Belgium
Brazil
Brunei
Bulgaria
Canada
Chile
China
Colombia
- Butifarra Soledeñas
- Longaniza
- Chorizo, chorizo santarrosano
- Morcilla (Rellena)
- Chunchullo
Croatia
Cuba
Czechia
Denmark
- Blodpølse
- Medisterpølse
- Rød pølse
- Ringriderpølse
- Sønderjysk spegepølse
- Sardel
El Salvador
Estonia
Faroe Islands
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
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 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 aged salume
- 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
Namibia
Norway
Malaysia
- Lekor – fish sausage
- Tong Mo
Mexico
Morocco
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
- Siete Andela
Peru
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
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
- 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[18]
- 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
Surinam
- 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
- Saucisse de choux[19]
- Saucisson Vaudois[20]
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)
- Kishka
- Liverwurst
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[22]
- Cumberland sausage
- Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content.[23]
- Lincolnshire sausage
- Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves[24]
- Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage[25]
- Newmarket sausage
- Oxford sausage – pork, veal and lemon
- Yorkshire sausage – white pepper, mace, nutmeg and cayenne[26]
- Pork and apple
Scottish
Welsh
- Glamorgan sausage
- Dragon sausage – pork, leek and chili pepper sausage.[27]
United States
- 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
- Knoblewurst – a Jewish specialty; "a plump, beef sausage that’s seasoned with garlic."[29]
- Lebanon bologna
- Pepperoni
Venezuela
Vietnam
- 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 nướng – Vietnamese food item
- Chả cốm
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.
- ^ "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