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[edit]

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[edit]

Argentina[edit]

Australia[edit]

Austria[edit]

Smoked Extrawurst

Belgium[edit]

Brazil[edit]

Bulgaria[edit]

Lukanka

Canada[edit]

Lunenburg pudding^[4]

Chile[edit]

China[edit]

Chinese sausage

Colombia[edit]

Butifarras Soledeñas: sausages of Soledad, Atlántico, Colombia

Butifarra Soledeñas
Longaniza
Chorizo, chorizo santarrosano
Morcilla (Rellena)
Chunchullo

Croatia[edit]

Cuba[edit]

Denmark[edit]

Pieces of fried medisterpølse, of approx. 5 cm.

Blodpølse
Medisterpølse
Rød pølse
Ringriderpølse
Sønderjysk spegepølse
Sardel

Estonia[edit]

Verivorst

Faroe Islands[edit]

Blóðpylsa

Finland[edit]

France[edit]

Various boudin

Georgia[edit]

Kupati

Germany[edit]

Thuringian sausage

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

Greece[edit]

Noumboulo

Hungary[edit]

Debrecener (indicated by green arrows) atop a wood platter (festival of meat) at a Hungarian restaurant

India[edit]

Indonesia[edit]

Frikandel
Saren
Sosis solo
Urutan – traditional Balinese smoked or air-dried sausage, made from pork stuffed into pig intestines^[10]^[11]

Ireland[edit]

Italy[edit]

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

A variety of soppressata

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
Mortadella
Mazzafegati
'Nduja
Salami
Soppressata
Zampina

Italian salami[edit]

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[edit]

Arabiki
Fish sausage (ja:魚肉ソーセージ)
Kurobuta
no casing (cf. ja:ウイニー)
Tako

Kazakhstan[edit]

Qazy

Korea[edit]

Sundae is a type of blood sausage in Korean cuisine.

Sundae

Laos[edit]

Lebanon[edit]

Makanek, also referred to as na'anik^[15]^[16]

Lithuania[edit]

Skilandis

Skilandis

Namibia[edit]

Norway[edit]

Malaysia[edit]

Belutak
Lekor - fish sausage
Tong Mo

Mexico[edit]

Morocco[edit]

Merguez

Netherlands[edit]

A frikandel with fries, lettuce and mayonnaise

Peru[edit]

Salchicha Huachana

Philippines[edit]

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[edit]

Polish kielbasa, grilled

Kielbasa
Kabanos – a thin, air-dried sausage flavoured with caraway seed, originally made of pork
Kiełbasa wędzona – Polish smoked sausage
Krakowska – 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.
Kiełbasa biała – a white sausage sold uncooked
Prasky

Portugal[edit]

Embutido

Puerto Rico[edit]

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

Romania[edit]

Pleşcoi sausages served with bread and mustard

Russia[edit]

Doktorskaya kolbasa (lit. "doctor's sausage") – predominant type of mortadella-type sausage closely resembling American-style, lard-less bologna; it was invented in the USSR as a healthy food for people with stomach problems, and ended up dominating the Russian market for cooked sausages with high water content (so-called "boiled sausages" in Russia). According to the original Soviet state standard, it had to be made with pork, beef, eggs, milk, cardamom or nutmeg, salt and sugar.
Krestyanskaya kolbasa (peasant sausage)
Sardelka – a small cooked sausage that is eaten like a frankfurter; it is, however, thicker than a typical frankfurter.

Serbia[edit]

South Africa[edit]

Spain[edit]

Botifarra cooking on a grill

Longaniza

Surinam[edit]

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

Sweden[edit]

Switzerland[edit]

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

Taiwan[edit]

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

Ukraine[edit]

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

United Kingdom[edit]

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[edit]

Cumberland sausage

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]

Scottish[edit]

Welsh[edit]

Glamorgan sausage
Dragon sausage – pork, leek and chili pepper sausage.^[27]

United States[edit]

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
Knoblewurst – a Jewish delicacy: "a plump, beef sausage that’s seasoned with garlic."^[29]
Lebanon bologna
Pepperoni

Venezuela[edit]

Chorizo

Vietnam[edit]

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

Zimbabwe[edit]

References[edit]

^ 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.
^ ToldrÃ¡, 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.
^ https://www.thejakartapost.com/news/2013/08/18/ku-de-ta-sacred-table-surprises.html
^ https://www.scmp.com/lifestyle/food-drink/article/2131048/balinese-roast-pig-ubuds-five-best-babi-guling-restaurants-ones
^ 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.
^ http://news.bbc.co.uk/1/hi/wales/6159630.stm
^ 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[edit]

Media related to Sausages at Wikimedia Commons
Media related to Salumi at Wikimedia Commons
Media related to Sausage making at Wikimedia Commons

[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] ToldrÃ¡, 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] ttps://www.thejakartapost.com/news/2013/08/18/ku-de-ta-sacred-table-surprises.html

[11] ttps://www.scmp.com/lifestyle/food-drink/article/2131048/balinese-roast-pig-ubuds-five-best-babi-guling-restaurants-ones

[Publishing_2012_p._34-12] 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] ttp://news.bbc.co.uk/1/hi/wales/6159630.stm

[obamanyt-28] Carr, David (16 January 2009). "A Monument to Munchies". The New York Times. Retrieved 4 May 2010.

[katzsnyt-29] Bruni, Frank (30 May 2007). "Go, Eat, You Never Know". Retrieved 26 July 2017.

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[29]

v t e Hot dogs
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