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List of sausages

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List of sausages

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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Chorizo sausage
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Saucisson
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Skilandis
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Sausages being smoked

By type

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
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A British-style breakfast with black pudding (far left)
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Sai ua is a grilled pork sausage from Northern Thailand, Laos and Northeastern Myanmar.
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Winter salami is a type of Hungarian salami[1] based on a centuries-old manufacturing tradition.
  • Blood sausage
  • Boerewors
  • Mutura
  • Fermented sausage – a type of sausage that is created by salting chopped or minced meat to remove moisture, while allowing beneficial bacteria to break down sugars into savoury molecules
  • Garlic sausage – type of sausage – pork-, beef- or veal-based sausage with fresh, dried or 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 – Ancient Roman pork sausage
  • Merguez – Spicy sausage in Maghrebi cuisine – fresh lamb-based or beef-based spicy sausage
  • Panchuker – Deep-fried, corn-battered hot dog on a stick
  • Sai ua – Seasoned pork sausage in Laos, Myanmar, and 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

Summarize
Perspective

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.

Algeria

Argentina

Australia

Austria

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Smoked Extrawurst
  • Beskidenwurst
  • Blunze
  • Bratwurst
  • Braunschweiger, also called Dürre. Essential part of Potato-Goulash (Kartoffelgulasch).
  • Burenwurst, also called Klobasse when cut from a larger sausage wheel.
  • Debrecener
  • Extrawurst, in variants with pieces of Gherkins (Gurkerlextra) or Paprika (Pikante Extrawurst). A more refined type is called Pariser Wurst or Kalbspariser (with veal). Mostly consumed with the typical Austrian bread roll (Extrawurstsemmel).
  • Frankfurter Würstchen, the extra long variant is called Sacher Würstel.
  • Jausenwurst[3]
  • Kabanossi
  • Käsekrainer
  • Käsewurst
  • Knackwurst
  • Kraukauer
  • Polnische
  • Presswurst
  • Streichwurst, also called Teewurst. Smoked and very soft sausage eaten as a spread.
  • Tiroler Wurst
  • Waldviertler
  • Wiener Wurst, a kind of summer sausage, not to be confused with Vienna sausage
  • Zungenwurst

Belarus

Belgium

Bosnia

Brazil

Brunei

Bulgaria

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Lukanka

Cambodia

Canada

  • Lunenburg pudding[4]
  • Pepperette – made from ground meat, with turkey, beef, and pork being the most common varieties

Chile

China

Main article: Chinese sausage

Colombia

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Butifarras Soledeñas: sausages of Soledad, Atlántico, Colombia

Croatia

Cuba

Czechia

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

Denmark

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Pieces of fried medisterpølse, of approx. 5 cm

El Salvador

Estonia

Faroe Islands

  • Blóðpylsa

Finland

France

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Various boudin

Georgia

Germany

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

Greece

  • Loukaniko
  • Noumboulo
  • Salami aeras – 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.
  • Seftalia – 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.

Hungary

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

India

Indonesia

Ireland

Italy

Main article: Sausages in Italian cuisine
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'Nduja is a particularly spicy, spreadable pork sausage from the region of Calabria in Southern Italy.
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A variety of soppressata

Italian salami

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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 – Variety of Italian salame
  • Cotechino Modena – Type of Italian sausage
  • Genoa salami – American variety of salami
  • Mortadella – Large Italian pork sausage
  • 'Nduja – Italian spicy, spreadable pork sausage
  • Salami – Cured sausage, fermented and air-dried meat
  • Soppressata – Italian dry salami (sausage)
  • Sopressa – Italian dry salami (sausage)
  • Strolghino – Italian cured pork

Japan

Kazakhstan

Kenya

  • Mutura

Korea

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Sundae is a type of blood sausage in Korean cuisine.

Laos

Lebanon

Lithuania

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Skilandis

Malaysia

Mexico

Namibia

Netherlands

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A frikandel with fries, lettuce and mayonnaise

Norway

  • Grillpølse
  • Morrpølse
  • Vossakorv

Peru

  • Salchicha Huachana

Philippines

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

Poland

Further information: kielbasa
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Polish kielbasa, grilled
  • Kabanos (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with caraway seed, originally made of pork
  • Kaszanka or kiszka – traditional blood sausage or black pudding
  • Kielbasa
  • Kiełbasa biała – a white sausage sold uncooked
  • Kiełbasa jałowcowa (staropolska) – juniper sausage
  • Kiełbasa myśliwska (staropolska) – hunter's sausage
  • Kiełbasa wędzona – Polish smoked sausage
  • Krakowska (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic
  • Myśliwska – smoked, dried pork sausage.
  • Prasky
  • Weselna – "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively
  • Wiejska (Polish pronunciation: [ˈvʲejska]) – a large U-shaped pork and veal sausage with marjoram and garlic

Portugal

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Embutido
  • Alheira – Type of Portuguese sausage
  • Azaruja sausage – Azaruja Sausage of Portugal
  • Botillo – Spanish sausage
  • Chouriço – Pork sausage originating from the Iberian Peninsula
  • Chouriço doce – Portuguese blood sausage
  • Embutido – Sausage
  • Farinheira – Portuguese smoked sausage
  • Linguiça – Type of Portuguese smoke-cured pork sausage
  • Paio – traditional embutido sausage of Portugal and Brazil

Puerto Rico

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

Romania

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Pleşcoi sausages served with bread and mustard

Russia

Serbia

Slovakia

  • Hurka
  • Krvavnička
  • Liptovská saláma
  • Spišské párky

Slovenia

South Africa

Spain

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Botifarra cooking on a grill
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Longaniza
  • 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

See also: Swiss sausages and cured meats
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A St. Galler bratwurst, schüblig and cervelat, cooked and served hot

Taiwan

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Taiwanese small sausage in large sausage

Thailand

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Sai ua

Turkey

Ukraine

United Kingdom

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Cross section of a Stornoway black pudding. It was granted Protected Geographical Indicator of Origin status in May 2013 by The European Commission.[29]

English

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Cumberland sausage
  • Braughing sausage[30]
  • Cumberland sausage
  • Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content[31]
  • Letchworth – a traditional pork sausage with the addition of tomatoes
  • 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
  • Pork and apple
  • Yorkshire sausage – white pepper, mace, nutmeg and cayenne[34]

Scottish

Welsh

United States

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Cajun andouille
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Packaged pepperoni slices

Venezuela

Vietnam

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

Zimbabwe

See also

References

External links

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