List of sausages
![](../I/m/Chorizo_(4776711673).jpg)
Chorizo sausage
This is a list of notable sausages. Sausage is a food 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 curing, drying, or smoking. Charcuterie is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage and other foods, primarily from pork.[1]
Sausages
This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.
![](../I/m/Johns%2C_Fitzrovia%2C_London_(6959378220).jpg)
A British-style breakfast with black pudding (far left)
![](../I/m/Salami_aka.jpg)
- Black pudding
- Blood sausage
- Boerewors
- Gyurma
- Helzel
- Hot dog
- Hot dog variations – different areas of the world have local variations on the type of meat used, condiments, and means of preparation
- World's longest hot dog
- Kazy
- Kranjska klobasa
- Loukaniko
- Lucanica
- Merguez
- Panchuker
- Pepperette
- Sai ua
- Sujuk
- Summer sausage
- Träipen
- 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[3]
- Winter salami
By country
Argentina
Australia
Austria
Smoked Extrawurst
Belgium
Brazil
Bulgaria
Canada
- Flin Flon sausage
- Lunenburg pudding
Chile
China
Colombia
![](../I/m/Butifarras_solede%C3%B1as.jpg)
Croatia
Cuba
Denmark
Estonia
Finland
France
![](../I/m/Boudin_blanc_au_chou.jpg)
Various boudin
- Andouille
- Andouillette
- Boudin
- Boudin blanc de Rethel
- Cervelas de Lyon
- Chipolata
- Diot
- Morteau sausage
- Rosette de Lyon
- Saucisse de Toulouse
- Sabodet
- Saucisson
- Saucisson de Lyon
Georgia
Germany
- Ahle Wurst
- Beutelwurst
- Bierschinken
- Bierwurst
- Blutwurst
- Bockwurst
- Bratwurst, grob und fein
- Braunschweiger
- Bregenwurst
- Brühwurst
- Cervelatwurst
- Currywurst
- Frankfurter Rindswurst
- Frankfurter Würstchen
- Gelbwurst
- Jagdwurst
- Kabanossi
- Knackwurst
- Knipp
- Kochwurst
- Kohlwurst
- Landjäger
- Leberwurst
- Mettwurst
- Nürnberger Bratwürste
- Pinkel
- Regensburger Wurst
- Saumagen
- Stippgrütze
- Teewurst
- Thüringer rotwurst
- Wienerwurst
- Wienerwürstchen
- Weckewerk
- Weisswurst
- Westfälische Rinderwurst
- Wollwurst
- Zungenwurst
- Zwiebelwurst
Hungary
India
Ireland
Italy
![](../I/m/Kaminwurz_zwei_St%C3%BCck.jpg)
Kaminwurz from South Tyrol
![](../I/m/Soppressata_di_Gioi_(Cilento).jpg)
A variety of soppressata
- Biroldo
- Ciauscolo
- Ciavàr
- Cotechino
- Cotechino Modena
- Genoa salami
- Italian sausage
- Kaminwurz or kaminwurze – an air-dried and cold-smoked sausage (Rohwurst) made of beef and fatback or pork,[4] produced in the South Tyrol region of northern Italy.[5] Occasionally, kaminwurz is also made of lamb, goat or venison. The name of the sausage comes from the custom of curing the sausages in a smokehouse attached to the chimney up on the roof truss of Tyrolean houses.[6]
- Likëngë
- Mortadella
- 'Nduja
- Salami
- Soppressata
Italian salumi
![](../I/m/Aging_meat2.jpg)
Aging salumi
Salumi are Italian cured meat products and predominantly made from pork. Only sausage versions of salumi are listed below. See the salumi article and Category:Salumi for additional varieties.
Korea
Laos
Lithuania
Mexico
Netherlands
![](../I/m/Braadworst.jpg)
Braadworst in an enamel pan
Philippines
Poland
Portugal
Puerto Rico
![](../I/m/Morcilla_cocida.jpg)
Morcilla cocida, Spanish-style blood sausage eaten in Spain and Latin America
Romania
![](../I/m/C%C3%A2rna%C8%9Bi_de_Ple%C8%99coi_cu_mu%C8%99tar_%C8%99i_p%C3%A2ine.jpg)
Pleşcoi sausages served with bread and mustard
- Banat sausages
- Bucegi sausages
- Bucovina sausages
- Carpatin sausages
- Fagarasan sausages
- Mangalican sausages
- Maramures sausages
- Mioritic sausages
- Moldovean sausages
- Nădlac sausage
- Negru sausages
- Plai sausages
- Pleşcoi sausages
- Sibiu sausages
- Tobă
- Transilvanian sausages
- Vanatori sausages
Russia
- Doktorskaya kolbasa (lit. doctor's sausage), a predominant type of mortadella-type sausage closely resembling American-style, lard-less bologna; it was invented in USSR as a healthy food for people with stomach problems, and ended up dominating the Russian market for cooked sausages with high water content (so-called "boiled sausages" in Russia). According to the original Soviet state standard, it had to be made with pork, beef, eggs, milk, cardamom or nutmeg, salt and sugar.
- Krestyanskaya kolbasa (peasant sausage)
Serbia
South Africa
Spain
![](../I/m/Butifarra_Medieval_de_Vic.jpg)
Botifarra cooking on a grill.
- Androlla
- Botillo
- Butifarra
- Chistorra
- Chorizo
- Chorizo de Pamplona
- Embutido
- Fuet
- Güeña
- Longaniza
- Morcilla
- Morcón
- Salchicha
- Salchichón
- Sobrasada
Sweden
Switzerland
Taiwan
- Small sausage in large sausage – a segment of Taiwanese pork sausage wrapped in a (slightly bigger and fatter) sticky rice sausage, usually served chargrilled
Thailand
Tunisia
Turkey
United Kingdom
![](../I/m/Stornoway_Black_Pudding.jpg)
Cross section of a Stornoway Black Pudding. It was granted Protected Geographical Indicator of Origin status in May 2013 by The European Commission.[7]
- Battered sausage – similar in concept to a corn dog, but normally not served on a stick. Found all across the United Kingdom, Ireland, Australia and New Zealand.
- Chipolata
- Glamorgan sausage
- Hog's pudding
- Sausage roll
- Saveloy
- Snorkers
- Stonner kebab
- Stornoway black pudding
- White pudding
English
- Braughing sausage
- Cumberland sausage
- Lincolnshire sausage
- Manchester sausage
- Newmarket sausage
- Oxford sausage
Scottish
United States
![](../I/m/Salami_pepperoni_ZIMBO.jpg)
Packaged pepperoni slices
- Andouille
- Bologna sausage
- Boudin
- Breakfast sausage
- Chaudin
- Goetta
- Half-smoke – a "local sausage delicacy"[8] found in Washington, D.C. and the surrounding region
- Hog maw
- Hot link
- Italian sausage
- Lebanon bologna
- Pepperoni
Vietnam
See also
References
![](../I/m/Saucisses.svg.png)
- ↑ Ruhlman, 18.; The Culinary Institute of America, 3.
- ↑ Herz salami 1888
- ↑ Lapidos, Juliet (8 June 2011). "Vegetarian Sausage: Which imitation pig-scrap-product is best?". Slate.
- ↑ Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5. Retrieved September 25, 2015.
- ↑ Südtirol - Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (August 30, 2011), p. 15, ISBN 978-3625130277
- ↑ "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Metzgerei Mair. Retrieved September 18, 2015.
- ↑ "Stornoway black pudding given protected status". BBC News. May 8, 2013. Retrieved 26 March 2014.
- ↑ Carr, David (2009-01-16). "A Monument to Munchies". The New York Times. Retrieved 2010-05-04.
External links
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Media related to Sausages at Wikimedia Commons
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Media related to Salumi at Wikimedia Commons
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Media related to Sausage making at Wikimedia Commons
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