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.

By type

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Sai ua is a grilled pork sausage from Northern Thailand, Laos and Northeastern Myanmar. Winter salami is a type of Hungarian salami[1] based on a centuries-old producing tradition.

By country

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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

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• Bondiola
• Chorizo
• Longaniza
• Morcilla
• Salamin

Australia

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Austria

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Belgium

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Brazil

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Brunei

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Bulgaria

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Canada

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Chile

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China

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Colombia

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

Croatia

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Cuba

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Czechia

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

Denmark

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Pieces of fried medisterpølse, of approx. 5 cm

• Blodpølse
• Medisterpølse
• Rød pølse
• Ringriderpølse
• Sønderjysk spegepølse
• Sardel

El Salvador

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Estonia

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Faroe Islands

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Finland

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France

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Georgia

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Germany

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

Greece

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• Loukaniko
• Noumboulo
• Seftalia these are 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.
• Salami aeras are a 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.

Hungary

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

India

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Indonesia

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

Ireland

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Italy

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

Italian salami

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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 Italian 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 sausage

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• Strolghino – Italian cured pork

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Japan

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

Kazakhstan

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Korea

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Sundae is a type of blood sausage in Korean cuisine.

Laos

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Lebanon

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

Lithuania

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Malaysia

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Mexico

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Namibia

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Netherlands

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A frikandel with fries, lettuce and mayonnaise

• Balkenbrij – Traditional Dutch food
• Bloedworst – Traditional sausage dish
• Braadworst – Large Dutch sausage composed of pork
• Frikandel – Traditional snack of minced-meat sausage
• Metworst – Type of traditional Dutch sausage
• Ossenworst – Dutch sausage
• Rookworst – Type of Dutch sausage
• Knakworst
• Grillworst

Norway

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Palestine

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Peru

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Philippines

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Calumpit longganisa at a market in the Philippines Various types of Philippine longganisa in Quiapo, Manila

Poland

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Polish kielbasa, grilled

• 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]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

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• Alheira – Type of Portuguese sausage
• Azaruja sausage – Type of sausage

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• Botillo – Spanish sausage

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• Chouriço – Pork sausage originating from the Iberian Peninsula

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• Chouriço doce
• Embutido – Sausage

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• Farinheira
• Linguiça – Type of Portuguese smoke-cured pork sausage
• Paio – traditional embutido sausage of Portugal and Brazil

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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

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• Doktorskaya kolbasa
• Lyubitelskaya[20]
• Sardelka – a small cooked sausage that is eaten like a frankfurter; it is, however, thicker than a typical frankfurter.
• Stolichnaya Sausage[21]

Serbia

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• Kulen
• Sremska kobasica
• Пеглана кобасица

Slovakia

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• Hurka
• Krvavnička
• Liptovská saláma
• Spišské párky

South Africa

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Spain

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Botifarra cooking on a grill

• Androlla – meat product

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• Botillo – Spanish sausage

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• Butifarra – Catalan sausage dish

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• Chistorra
• Chorizo – Pork sausage originating from the Iberian Peninsula
• Chorizo de Pamplona – Type of Spanish sausage[22]
• Embutido – Sausage

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• Fuet – Catalan, dry cured pork sausage
• Longaniza – Type of sausage originating from Spain
• Morcilla – Traditional sausage dish

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• Morcón – type of chorizo

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• Salchicha – Meat product

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• Salchichón – Spanish summer sausage

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• Sobrasada – Raw, cured sausage in Balearic Islands cuisine

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Surinam

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

Sweden

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Switzerland

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Taiwan

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• Small sausage in large sausage – segment of Taiwanese pork sausage wrapped in a (slightly bigger and fatter) sticky rice sausage, usually served chargrilled

Thailand

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Tunisia

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Turkey

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Ukraine

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United Kingdom

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English

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Scottish

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Welsh

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United States

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Packaged pepperoni slices

Venezuela

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Vietnam

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

Zimbabwe

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See also

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References

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• Sausages at Wikimedia Commons
• Salumi at Wikimedia Commons
• Sausage making at Wikimedia Commons