Chorizo sausageSaucisson Skilandis Sausages beingsmoked 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.
ABritish -style breakfast withblack pudding (far left) Sai ua is a grilled pork sausage fromNorthern Thailand , Laos and NortheasternMyanmar .Winter salami is a type ofHungarian salami [ 1] Blood sausage Boerewors Chorizo - a Spanish pork sausageFermented 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 moleculesGarlic sausage – pork-, beef- or veal-based sausage with fresh, dried or granulated garlicGyurma Helzel – Ashkenazi Jewish dishHot dog – Sausage in a bunKielbasa – Smoked Polish sausageKranjska klobasa – Slovenian sausagePages displaying short descriptions of redirect targets Loukaniko – Type of Greek sausageLucanica – Ancient Roman pork sausageMerguez – Spicy sausage in Maghrebi cuisine – fresh lamb-based or beef-based spicy sausagePanchuker – Deep-fried, corn-battered hot dog on a stickPages displaying short descriptions of redirect targets Sai ua – Seasoned pork sausage in Laos, Myanmar, and ThailandPages displaying short descriptions of redirect targets Sai krok Isan – Thai fermented sausageSummer sausage – Sausages that can be kept without refrigerationTräipen Vegetarian sausage – may be made fromtofu ,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 1973White pudding Winter salami Zalzett tal-Malti – fresh Maltese pork sausage with sea salt and cracked coriander seeds and black pepperNotes:
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. SmokedExtrawurst Lukanka Butifarras Soledeñas : sausages ofSoledad, Atlántico ,Colombia Pieces of friedmedisterpølse , of approx. 5 cm Variousboudin Thuringian sausage A variety ofbratwurst on a stand at the Hauptmarkt inNuremberg , Germany Debrecener (indicated by green arrows) atop a wood platter (festival of meat) at a Hungarian restaurant'Nduja is a particularly spicy, spreadable pork sausage from the region ofCalabria inSouthern Italy .A variety ofsoppressata Agingsalumi Salumi areItalian cured meat products and predominantly made from pork. Only sausage versions of salami are listed below. See the salami article andCategory:Salumi for additional varieties.
Sundae is a type of blood sausage in Korean cuisine.Skilandis Afrikandel with fries, lettuce and mayonnaise Calumpit longganisa at a market in the PhilippinesVarious types of Philippinelongganisa Quiapo, Manila Polishkielbasa , grilled Kabanos (Kabanosy staropolskie) – a thin, air-dried sausage flavoured withcaraway seed, originally made of porkKaszanka or kiszka – traditionalblood sausage orblack 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 garlicMyśliwska – 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] marjoram andgarlic Embutido Alheira – Type of Portuguese sausageAzaruja sausage – Type of sausage from PortugalBotillo – Dry-cured pork sausage from northwestern IberiaChouriço – Pork sausage originating from the Iberian PeninsulaPages displaying short descriptions of redirect targets Chouriço doce – Portuguese blood sausageEmbutido – SausagePages displaying short descriptions with no spaces Farinheira – Portuguese smoked sausageLinguiça – Type of Portuguese smoke-cured pork sausagePaio – Traditional embutido Iberian sausageMorcilla cocida ,Spanish-style blood sausage eaten in Spain and Latin AmericaPleşcoi sausages served with bread and mustardBotifarra cooking on a grillLonganiza Androlla Botillo – Dry-cured pork sausage from northwestern IberiaButifarra – Catalan sausage dishPages displaying short descriptions of redirect targets Chistorra – Type of sausage from SpainChorizo – Pork sausage originating from the Iberian PeninsulaChorizo de Pamplona – Type of Spanish sausage[ 19] Embutido – SausagePages displaying short descriptions with no spaces Fuet – Catalan dry-cured pork sausageLonganiza – Type of sausage originating from SpainMorcilla – Traditional sausage dishPages displaying short descriptions of redirect targets Morcón – Spanish pork sausageSalchicha – Meat productPages displaying short descriptions of redirect targets Salchichón – Spanish summer sausageSobrasada – Raw, cured sausage in Balearic Islands cuisinePages displaying short descriptions of redirect targets ASt. Galler bratwurst ,schüblig andcervelat , cooked and served hot Taiwanesesmall sausage in large sausage Sai ua Cross section of aStornoway black pudding . It was grantedProtected Geographical Indicator of Origin status in May 2013 byThe European Commission .[ 26] Cumberland sausage Braughing sausage [ 27] Cumberland sausage Gloucester sausage – made fromGloucester Old Spot pork, which has a high fat content[ 28] 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[ 29] Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage[ 30] Newmarket sausage Oxford sausage – pork, veal and lemonPork and apple Yorkshire sausage – white pepper, mace, nutmeg and cayenne[ 31] Cajun andouille Packagedpepperoni slices Slicedchả lụa served overbánh cuốn , and garnished with fried shallots ^ 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 ISBN 978-1-4081-0218-3 . Retrieved7 February 2021 . ^ Steves, R. (2017).Rick Steves Berlin ISBN 978-1-63121-694-7 . Retrieved23 October 2017 . ^ Long, L.M. (2015).Ethnic American Food Today: A Cultural Encyclopedia ISBN 978-1-4422-2731-6 . Retrieved23 October 2017 . ^ Phillips, A.; Scotchmer, J. (2010).Hungary ISBN 978-1-84162-285-9 . Retrieved23 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 ISBN 978-1-4654-0092-5 . Retrieved25 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 . Retrieved18 September 2015 .^ Wadi, S. (2015).The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents ISBN 978-1-62414-104-1 . Retrieved22 October 2017 . ^ Khalifé, M. (2008).The Mezze Cookbook ISBN 978-1-84537-978-0 . Retrieved22 October 2017 . ^ 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 . ^ Norhaslinda Abd Wahid (9 July 2017)."Tong mo menu istimewa Kemboja" .Berita Harian ^ "Banat Sausage" .Radio Romania International . 23 October 2017. Retrieved23 October 2017 .^ "The Soviet Union's FAVORITE sausages!" . 18 July 2021.^ "The Soviet Union's FAVORITE sausages!" . 18 July 2021.^ Handbook of Fermented Meat and Poultry ISBN 978-1-118-52267-7 . Retrieved23 October 2017 .^ Allen, G. (2015).Sausage: A Global History ISBN 978-1-78023-555-4 . Retrieved23 October 2017 . ^ Sinclair, C. (2009).Dictionary of Food: International Food and Cooking Terms from A to Z ISBN 978-1-4081-0218-3 . Retrieved23 October 2017 . ^ "Gurka Zakarpattya Sausage" .^ "Pashtetivka" .^ "Odesa Sausage" .^ "Ukrainian Kovbasa" .^ "Stornoway black pudding given protected status" .BBC News . 8 May 2013. Retrieved26 March 2014 .^ Country Life . Retrieved23 October 2017 .^ Sinclair, C. (2009).Dictionary of Food: International Food and Cooking Terms from A to Z ISBN 978-1-4081-0218-3 . Retrieved23 October 2017 . ^ Webb, A. (2012).Food Britannia 120– 121.ISBN 978-1-4090-2222-0 . Retrieved23 October 2017 . ^ "Britain's Best Baker judge urges menu simplicity" .The Morning Advertiser . 19 May 2014. Retrieved23 October 2017 .^ Finney, T.B. (1908).Handy Guide: For the Use of Pork Butchers, Butchers, Bacon Curers, Sausage and Brawn Manufacturers, Provision Merchants, Etc . Retrieved23 October 2017 . ^ "Name warning for dragon sausages" . 17 November 2006.^ Carr, David (16 January 2009)."A Monument to Munchies" .The New York Times . Retrieved4 May 2010 . ^ Bruni, Frank (30 May 2007)."Go, Eat, You Never Know" .The New York Times . Retrieved26 July 2017 . ^ Viet An (17 July 2022)."Special red sausage of the Cham ethnic people" .The Saigon Times . Retrieved13 August 2023 . Sausages at Wikimedia CommonsSalumi at Wikimedia CommonsSausage making at Wikimedia Commons
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