This is alist of notable sausages.Sausage is afood and usually made fromground meat with a skin around it. Typically, a sausage is formed in acasing traditionally made fromintestine, but sometimes synthetic. Some sausages arecooked during processing and the casing may be removed after.Sausage making is a traditionalfood preservation technique. Sausages may be preserved.
This is adynamic list and may never be able to satisfy particular standards for completeness. You can help byediting the page to add missing items, with references toreliable sources.
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 – pork-, beef- or veal-based sausage with fresh, dried or granulated garlic
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. Thechorizo of many South American countries is different from the Spanish chorizo.
Extrawurst, in variants with pieces of Gherkins (Gurkerlextra) or Paprika (Pikante Extrawurst). A more refined type is calledPariser Wurst or Kalbspariser (with veal). Mostly consumed with the typical Austrian bread roll (Extrawurstsemmel).
Salumi areItaliancured meat products and predominantly made from pork. Only sausage versions of salami are listed below. See the salami article andCategory:Salumi for additional varieties.
Azaruja sausage – Type of sausage from Portugal from Azaruja in Southern Portugal
Cut(s): Pork (specific cuts vary by family/variety)
Key ingredients: Spices; bread (common in several traditional versions)
Casing: Pork intestine
Smoked: Varies by type (some smoked; some cooked/fresh)
Botelo – Dry-cured pork sausage from northwestern IberiaPages displaying short descriptions of redirect targets from Northern Portugal (Trás-os-Montes)
Cut(s): Pork ribs and bones with meat attached; cartilage/trim
Key ingredients: Garlic; paprika; salt; wine; bay leaf (common)
Casing: Pig stomach or cecum (varies)
Smoked: Yes (smoked and dried; typically eaten cooked)
Chouriça – Similar but thinner than chouriço, from Northern Portugal
Casing: According to the dictionary[17] it's typically Sheep intestine (thinner casing) but commonly seen using Pork
Smoked: Yes
Chouriço – Pork sausage originating from the Iberian PeninsulaPages displaying short descriptions of redirect targets found nationwide (regional styles vary)
Linguiça – Type of Portuguese smoke-cured pork sausage found nationwide (regional styles vary), essential ingredient forFrancesinha – Portuguese sandwich
Cut(s): Pork neck, shoulder and belly
Key ingredients: Garlic, white wine, salt and red pepper paste (can be spicy)
Casing: Pork intestine
Smoked: Yes
Moira – A blood sausage, more heavily spiced and cured longer than the regular Morcela. From Northern Portugal (commonly associated with Trás-os-Montes)
Cut(s): Pork and pork blood
Key ingredients: Pork blood; spices (often more strongly seasoned)
Casing: Pork intestine
Smoked: Typically yes
Morcela – Traditional sausage dishPages displaying short descriptions of redirect targets found nationwide (regional styles vary).
Cut(s): Pork and pork blood
Key ingredients: Often uses rice, onions, and spices like cumin/cloves (for context black pudding typically uses oatmeal or barley for a firmer texture)
Casing: Pork intestine
Smoked: Often yes (varies)
Paio – Traditional embutido Iberian sausage from Southern Portugal (commonly associated with Alentejo)
Cut(s): Pork loin (lean)
Key ingredients: Garlic; paprika; wine (often)
Casing: Pork stomach fat
Smoked: Typically yes
Salpicão – Premium, ready-to-eat sausage made from high-quality pork loin, bigger than chouriço. From Northern Portugal (commonly associated with Trás-os-Montes)[18]
Cut(s): Pork loin/tenderloin (often in larger pieces)
Key ingredients: Garlic; paprika; wine; bay leaf (common)
^Nakamura, Rie (December 2020). "Food and Ethnic identity in the Cham Refugee Community in Malaysia".Journal of the Malaysian Branch of the Royal Asiatic Society.93 (2): 160.doi:10.1353/ras.2020.0024.
.jpg)
.jpg)
.jpg)
Media related toSausages at Wikimedia Commons
