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List of sausages

From Wikipedia, the free encyclopedia

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

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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.

By country

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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

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Argentina

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Australia

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Austria

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Smoked Extrawurst

Belarus

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Belgium

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Bosnia

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Brazil

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Brunei

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Bulgaria

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Lukanka

Cambodia

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Chile

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China

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Main article: Chinese sausage

Colombia

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Butifarras Soledeñas: sausages of Soledad, Atlántico, Colombia

Croatia

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Cuba

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Czechia

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Denmark

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Pieces of fried medisterpølse, of approx. 5 cm

El Salvador

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Estonia

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Finland

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France

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Various boudin

Georgia

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Germany

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

Greece

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Hungary

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Further information: Hungarian sausages
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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Ireland

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Italy

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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

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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

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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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Lithuania

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Skilandis

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

Philippines

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

Poland

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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

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Embutido
  • Alheira – Type of Portuguese sausage
  • Azaruja sausage – Type of sausage from Portugal
  • Botillo
  • 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 Iberian sausage

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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Serbia

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Slovenia

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South Africa

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Spain

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Botifarra cooking on a grill
Longaniza
  • Androlla
  • Botillo
  • 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[19]
  • 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

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Switzerland

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See also: Swiss sausages and cured meats
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

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Ukraine

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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.[26]

English

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Cumberland sausage

Scottish

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Welsh

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United States

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Cajun andouille
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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  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. ^ "Ku de Ta: Sacred table surprises".
  8. ^ "Balinese roast pig: The five best places to eat a decadent delight". 31 January 2018.
  9. ^ Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5. Retrieved 25 September 2015.
  10. ^ Südtirol – Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (30 August 2011), p. 15, ISBN 978-3625130277
  11. ^ "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Retrieved 18 September 2015.
  12. ^ 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.
  13. ^ Khalifé, M. (2008). The Mezze Cookbook. New Holland. p. 10. ISBN 978-1-84537-978-0. Retrieved 22 October 2017.
  14. ^ 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.
  15. ^ Norhaslinda Abd Wahid (9 July 2017). "Tong mo menu istimewa Kemboja". Berita Harian (in Malay).
  16. ^ "Banat Sausage". Radio Romania International. 23 October 2017. Retrieved 23 October 2017.
  17. ^ "The Soviet Union's FAVORITE sausages!". 18 July 2021.
  18. ^ "The Soviet Union's FAVORITE sausages!". 18 July 2021.
  19. ^ Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 245. ISBN 978-1-118-52267-7. Retrieved 23 October 2017.
  20. ^ Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4. Retrieved 23 October 2017.
  21. ^ 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.
  22. ^ "Gurka Zakarpattya Sausage".
  23. ^ "Pashtetivka".
  24. ^ "Odesa Sausage".
  25. ^ "Ukrainian Kovbasa".
  26. ^ "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 26 March 2014.
  27. ^ Country Life. Country Life, Limited. 2000. p. 53. Retrieved 23 October 2017.
  28. ^ 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.
  29. ^ Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0. Retrieved 23 October 2017.
  30. ^ "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. 19 May 2014. Retrieved 23 October 2017.
  31. ^ 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.
  32. ^ "Name warning for dragon sausages". 17 November 2006.
  33. ^ Carr, David (16 January 2009). "A Monument to Munchies". The New York Times. Retrieved 4 May 2010.
  34. ^ Bruni, Frank (30 May 2007). "Go, Eat, You Never Know". The New York Times. Retrieved 26 July 2017.
  35. ^ Viet An (17 July 2022). "Special red sausage of the Cham ethnic people". The Saigon Times. Retrieved 13 August 2023.
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  • Media related to Sausages at Wikimedia Commons
  • Media related to Salumi at Wikimedia Commons
  • Media related to Sausage making at Wikimedia Commons
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