List of sausages

Chorizo sausage
Saucisson
Skilandis
Sausages being smoked

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

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by editing the page to add missing items, with references to reliable sources.
A British-style breakfast with black pudding (far left)
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 manufacturing tradition.
  • Blood sausage
  • Boerewors
  • Chorizo - a Spanish pork sausage
  • 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
  • Gyurma – Tibetan blood sausage
  • 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
  • Sai krok Isan – Thai fermented sausage
  • Summer sausage – Sausages that can be kept without refrigeration
  • Träipen – Luxembourgish blood sausage
  • 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

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

Smoked Extrawurst

Belarus

Belgium

Bosnia

Brazil

Brunei

Bulgaria

Lukanka

Cambodia

Chile

China

Main article: Chinese sausage

Colombia

Butifarras Soledeñas: sausages of Soledad, Atlántico, Colombia

Croatia

Cuba

Czechia

Denmark

Pieces of fried medisterpølse, of approx. 5 cm

El Salvador

Estonia

Finland

France

Various boudin

Georgia

Germany

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

Greece

Hungary

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

Italian salami

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

Korea

Sundae is a type of blood sausage in Korean cuisine.

Laos

Lebanon

Lithuania

Skilandis

Malaysia

Mexico

Namibia

Netherlands

A frikandel with fries, lettuce and mayonnaise

Philippines

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

Poland

Further information: kielbasa
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

Chorizo Grill Dish
  • Alheira – Type of Portuguese sausage from Northern Portugal (commonly associated with Trás-os-Montes)
Cut(s): Mixed meats (commonly pork with poultry and/or game)
Key ingredients: Bread; garlic; spices (often paprika)
Casing: Pork small intestine
Smoked: Typically yes
  • 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 Iberia 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
Cut(s): Pork (lean and fat)
Key ingredients: Garlic; paprika (colorau); wine (often)
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 Peninsula found nationwide (regional styles vary)
Cut(s): Pork (lean and fat)
Key ingredients: Garlic; paprika (colorau); wine (often)
Casing: Pork intestine
Smoked: Yes
  • Farinheira – Portuguese smoked sausage from centre inland Portugal (commonly associated with Beira Interior)
Cut(s): Pork fat (sometimes with some meat)
Key ingredients: Wheat flour; paprika; garlic (often wine)
Casing: Pork intestine
Smoked: Typically yes
  • Linguiça – Type of Portuguese smoke-cured pork sausage found nationwide (regional styles vary), essential ingredient for Francesinha – 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 dish 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)
Casing: Pork intestine
Smoked: Typically yes

Puerto Rico

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

Romania

Pleşcoi sausages served with bread and mustard

Russia

Serbia

Slovenia

South Africa

Spain

Botifarra cooking on a grill
Longaniza
  • Androlla
  • Botillo – Dry-cured pork sausage from northwestern Iberia
  • 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 – Spanish pork sausage
  • Salchicha – Meat product
  • Salchichón – Spanish summer sausage
  • Sobrasada – Raw, cured sausage in Balearic Islands cuisine

Sweden

Switzerland

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

Taiwan

Taiwanese small sausage in large sausage

Thailand

Sai ua

Turkey

Ukraine

United Kingdom

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

Cumberland sausage

Scottish

Welsh

United States

Cajun andouille
Packaged pepperoni slices

Venezuela

Vietnam

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

Zimbabwe

See also

References

  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. ^ Steves, R. (2017). Rick Steves Berlin. Avalon Publishing. p. pt606. ISBN 978-1-63121-694-7. Retrieved 23 October 2017.
  5. ^ Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield Publishers. p. 277. ISBN 978-1-4422-2731-6. Retrieved 23 October 2017.
  6. ^ Phillips, A.; Scotchmer, J. (2010). Hungary. Bradt Guides. Bradt Travel Guides. p. 373. ISBN 978-1-84162-285-9. Retrieved 23 October 2017.
  7. ^ https://www.livemint.com/mint-lounge/food/going-beyond-the-goan-choris-111628216131880.html
  8. ^ "Ku de Ta: Sacred table surprises".
  9. ^ "Balinese roast pig: The five best places to eat a decadent delight". 31 January 2018.
  10. ^ Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5. Retrieved 25 September 2015.
  11. ^ Südtirol – Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (30 August 2011), p. 15, ISBN 978-3625130277
  12. ^ "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Retrieved 18 September 2015.
  13. ^ 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.
  14. ^ Khalifé, M. (2008). The Mezze Cookbook. New Holland. p. 10. ISBN 978-1-84537-978-0. Retrieved 22 October 2017.
  15. ^ 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.
  16. ^ Norhaslinda Abd Wahid (9 July 2017). "Tong mo menu istimewa Kemboja". Berita Harian (in Malay).
  17. ^ "Chouriço". Ciberdúvidas (in portuguese). Retrieved 3 February 2026.
  18. ^ "Chouriço". RelishPortugal. Retrieved 3 February 2026.
  19. ^ "Banat Sausage". Radio Romania International. 23 October 2017. Retrieved 23 October 2017.
  20. ^ "The Soviet Union's FAVORITE sausages!". 18 July 2021.
  21. ^ "The Soviet Union's FAVORITE sausages!". 18 July 2021.
  22. ^ Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 245. ISBN 978-1-118-52267-7. Retrieved 23 October 2017.
  23. ^ Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4. Retrieved 23 October 2017.
  24. ^ 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.
  25. ^ "Gurka Zakarpattya Sausage".
  26. ^ "Pashtetivka".
  27. ^ "Odesa Sausage".
  28. ^ "Ukrainian Kovbasa".
  29. ^ "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 26 March 2014.
  30. ^ Country Life. Country Life, Limited. 2000. p. 53. Retrieved 23 October 2017.
  31. ^ 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.
  32. ^ Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0. Retrieved 23 October 2017.
  33. ^ "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. 19 May 2014. Retrieved 23 October 2017.
  34. ^ 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.
  35. ^ "Name warning for dragon sausages". 17 November 2006.
  36. ^ Carr, David (16 January 2009). "A Monument to Munchies". The New York Times. Retrieved 4 May 2010.
  37. ^ Bruni, Frank (30 May 2007). "Go, Eat, You Never Know". The New York Times. Retrieved 26 July 2017.
  38. ^ Viet An (17 July 2022). "Special red sausage of the Cham ethnic people". The Saigon Times. Retrieved 13 August 2023.
  • Media related to Sausages at Wikimedia Commons
  • Media related to Salumi at Wikimedia Commons
  • Media related to Sausage making at Wikimedia Commons
allikas: https://en.wikipedia.org/wiki/List_of_sausages