List of sausages explained

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

• Blood sausage
• Boerewors
• Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules
• – pork and/or beef/veal based sausage with fresh or dried/granulated garlic
  • • • • • • • – fresh lamb and or beef based spicy 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^[1]
• 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.

Argentina

• Bondiola
• Chorizo
• Longaniza
• Morcilla
• Salamin

Australia

• Bunnings Sausage/ Democracy sausage (or snags) see Sausage sizzle
• Chipolata
• Devon (also known as 'Polony' or 'Fritz')
• Kanga Bangas
• Saveloy

Austria

• Blunze
• Extrawurst
• Jausenwurst^[2]
• Käsekrainer
• Vienna sausage

Belarus

• Пальцам пханая каўбаса
• Крывянка or Kaszanka or black pudding
• Veraschaka
• Machanka

Belgium

• Bloedworst
• Boudin vert
• Cervela

Brazil

• Chouriço doce
• Linguiça
• Salsichão
• Brativurst

Brunei

• Belutak

Bulgaria

• Lukanka
• Sujuk

Canada

• Lunenburg pudding^[3]
• Pepperette - made from ground meat, with turkey, beef, and pork being the most common varieties

Chile

• Chorizo
• Longaniza

China

See main article: Chinese sausage.

Colombia

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

Croatia

• Češnovka
• Kulen
• Švargl
• Čajna

Cuba

• Chorizo
• Moronga

Czechia

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

Denmark

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

El Salvador

• Butifarra
• Chorizo
• Longaniza

Estonia

• Verivorst

Faroe Islands

• Blóðpylsa

Finland

• Mustamakkara
• Ryynimakkara
• Siskonmakkara

Georgia

• Kupati

Germany

• • • • • • • • • • • ^[4]
• Fleischwurst / Lyoner – finely ground pork sausage
  • • • • • • • • • • • • • • • • • • • • • • ^[5]
          • ^[6]

Greece

• 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

• Csabai^{[7] [8]}
• Gyulai
• Pick
• Debrecener
• Liverwurst
• Winter salami

India

• Goan Sausage
• Doh snam

Indonesia

• Frikandel
• Saren
• Sosis solo
• Urutan – traditional Balinese smoked or air-dried sausage, made from pork stuffed into pig intestines^{[9] [10]}

Ireland

• Black pudding
• Drisheen
• White pudding

Italy

See main article: Sausages in Italian cuisine.

• Biroldo
• Ciauscolo
• Cervellata
• Ciavàr
• Cotechino
• Cotechino Modena
• Genoa salami
• Kaminwurz or kaminwurze – air-dried and cold-smoked sausage (Rohwurst) made of beef and fatback or pork,^[11] produced in the South Tyrol region of northern Italy.^[12] 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.^[13]
• Likëngë
• Luganega
• Mortadella
• Mazzafegati
• 'Nduja
• Salami
• Soppressata
• Zampina

Italian salami

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.

Japan

• Arabiki
• Fish sausage
• Kurobuta
• no casing (cf.)
• Tako

Kazakhstan

• Qazy
• Qarta

Korea

• Sundae

Laos

• Lao sausage
• Sai ua
• Sai gork
• Som moo

Lebanon

• Makanek, also referred to as na'anik^{[14] [15]}

Lithuania

• Skilandis

Malaysia

• Lekor – fish sausage
• Tongmo or Tong mo – Cham-style spiced beef sausage^{[16] [17]}

Mexico

• Chorizo
• Moronga

Namibia

• Boerewors
• Droëwors

Norway

• Vossakorv
• Morrpølse
• Grillpølse

Palestine

• Makanek
• Sujuk
• Masareen

Peru

• Salchicha Huachana

Philippines

• • Alaminos longganisa Baguio longganisa
  • Cabanatuan longganisa Calumpit longganisa or Longganisang Bawang
• Chicken longganisa
• Chorizo de Bilbao
• Chorizo de Cebu or Longganisa de Cebu
• Chorizo de Macao
• Chorizo Negrense or Bacolod Longganisa
• Fish longganisa
• Guagua longganisa
• Longaniza de Guinobatan or Guinobatan Longganisa
  • • Lucban longganisa Pampanga longganisa Pinuneg
• Tuguegarao longganisa or Longganisang Ybanag
• Vigan longganisa

Poland

• 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 (pronounced as /pol/) – a large U-shaped pork and veal sausage with 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

Puerto Rico

• Butifarra
• Chorizo
• Longaniza
• Morcilla
• Mortadella
• Salchichón

Romania

• Babic
• Banat sausage^[18]
• Pleşcoi sausage
• Nădlac sausage
• Tobă
• Sibiu sausage

Russia

• • Doktorskaya kolbasa Lyubitelskaya^[19]
• Sardelka – a small cooked sausage that is eaten like a frankfurter; it is, however, thicker than a typical frankfurter.
• Stolichnaya Sausage^[20]
• Shyrtan/Sharttan (Chuvash: Шӑрттан,) - a ball-shaped Chuvash's sausage made from stomach, similar to Sujuk and Haggis
• Makhan (sausage) - a Tatar's sausage similar to Qazylyq and Sujuk
• Khaan (sausage) - a pre-Islamic blood sausage of Turkic peoples, nowadays made only in Sakha Republic, as blood sausages prochibited by Islam
• Tultyrma (Bashkir: Тултырма,) - a Bashkir's sausage made from heart, liver, and lungs

Serbia

• Kulen
• Sremska kobasica
• Пеглана кобасица

Slovakia

• Hurka
• Krvavnička
• Liptovská saláma
• Spišské párky

Slovenia

• Kranjska klobasa

South Africa

• Boerewors
• Droëwors
• Plaaswors
• Braai Wors
• Grabouw Wors
• Elim Wors

Spain

• • • • • • ^[21]

Suriname

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

Sweden

• Falukorv
• Fläskkorv
• Isterband
• Potatiskorv
• Prinskorv

Switzerland

See also: Swiss sausages and cured meats.

• Cervelat
• Schüblig
• St. Galler Bratwurst
• Landjäger
• Salame ticinese
• Salsiz
• Saucisse de choux^[22]
• Saucisson Vaudois^[23]

Taiwan

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

Thailand

• Naem
• Sai krok Isan
• Sai ua

Tunisia

• Merguez

Turkey

• Sucuk

Ukraine

• Blood sausage Krov`janka (krov – blood)
• Gurka Sausage is an offal Sausage.^[24]
• Kishka
• Liverwurst Pashtetivka ^[25]
• Odesa Sausage^[26]
• Ukrainian Kovbasa Ukrainian Sausage ^[27]

United Kingdom

• Battered sausage – Found all across the United Kingdom, Ireland, Australia and New Zealand.
• Beef sausage
• Black pudding
• Chipolata
• Glamorgan sausage
• Hog's pudding
• Pork sausage
• Pork and leek (sometimes called Welsh sausage)
• Red Pudding (mainly in Scotland)
• Sausage roll
• Saveloy
• Snorkers
• Stonner kebab
• Tomato sausage (pork and tomato)
• White pudding

English

• Braughing sausage^[28]
• Cumberland sausage
• Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content.^[29]
• 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^[30]
• Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage^[31]
• Newmarket sausage
• Oxford sausage – pork, veal and lemon
• Yorkshire sausage – white pepper, mace, nutmeg and cayenne^[32]
• Pork and apple

Scottish

• Haggis
• Lorne sausage
• Stornoway black pudding

Welsh

• Glamorgan sausage
• Dragon sausage – pork, leek and chili pepper sausage.^[33]

United States

• Andouille
• Bockwurst in North America, resemble Bavarian Weisswurst
• Bologna sausage
• Boudin
• Breakfast sausage
• Chaudin
• Goetta
• Half-smoke – "local sausage delicacy"^[34] found in Washington, D.C., and the surrounding region
• Hog maw
• Hot dog
• Hot link
• Italian sausage
• Knoblewurst – a Jewish specialty; "a plump, beef sausage that's seasoned with garlic."^[35]
• Lebanon bologna
• New Orleans hot sausage
• Pepperoni
• Thuringer in North America, refer to Thuringer cervelat, a summer sausage

Venezuela

• Chorizo

Vietnam

• • : ; Cốm;
    • • • • Tung lamaow (Cham: ꨓꨭꩂ ꨤꨟꨯꨱꨥ,) – dried spiced Cham beef sausage,^[36] see also Malaysian "tongmo".

Zimbabwe

• Boerewors

See also

• Bucyrus Bratwurst Festival
• Casing
• Global cuisine
• List of dried foods
• List of pork dishes
• List of sausage dishes
• List of smoked foods
• Salumeria
• Smoked meat

Notes and References

1. News: Lapidos. Juliet. Vegetarian Sausage: Which imitation pig-scrap-product is best?. Slate. 8 June 2011.
2. Book: Sinclair, C. . Dictionary of Food: International Food and Cooking Terms from A to Z . Bloomsbury Publishing . 2009 . 978-1-4081-0218-3 . 7 February 2021 . 681.
3. Book: Hempstead, A. . Moon Atlantic Canada: Nova Scotia, New Brunswick, Prince Edward Island, Newfoundland & Labrador . Avalon Publishing . Travel Guide . 2017 . 978-1-63121-486-8 . 23 October 2017 . pt171.
4. Book: Toldrá, F. . Handbook of Meat Processing . Wiley . 2010 . 978-0-8138-2096-5 . 23 October 2017 . 391.
5. Book: Steves, R. . Rick Steves Berlin . Avalon Publishing . Rick Steves . 2017 . 978-1-63121-694-7 . 23 October 2017 . pt606.
6. Book: Sheraton, M. . The German Cookbook: A Complete Guide to Mastering Authentic German Cooking . Random House Publishing Group . 2010 . 978-0-307-75457-8 . 23 October 2017 . pt396.
7. Book: Long, L.M. . Ethnic American Food Today: A Cultural Encyclopedia . Rowman & Littlefield Publishers . Ethnic American Food Today . 2015 . 978-1-4422-2731-6 . 23 October 2017 . 277.
8. Book: Phillips . A. . Scotchmer . J. . Hungary . Bradt Travel Guides . Bradt Guides . 2010 . 978-1-84162-285-9 . 23 October 2017 . 373.
9. Web site: Ku de Ta: Sacred table surprises.
10. Web site: Balinese roast pig: The five best places to eat a decadent delight. 31 January 2018.
11. Book: Publishing, DK . Sausage . DK Publishing . 2012 . 978-1-4654-0092-5 . de . 25 September 2015 . 34.
12. Südtirol – Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (30 August 2011), p. 15,
13. Web site: Kaminwurzen – smoked dry sausages, pack of 3 . . Metzgerei Mair . Metzgerei Mair . 18 September 2015.
14. Book: Wadi, S. . The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents . Page Street Publishing . 2015 . 978-1-62414-104-1 . 22 October 2017 . 193.
15. Book: Khalifé, M. . The Mezze Cookbook . New Holland . 2008 . 978-1-84537-978-0 . 22 October 2017 . 10.
16. Food and Ethnic identity in the Cham Refugee Community in Malaysia . Rie . Nakamura . Journal of the Malaysian Branch of the Royal Asiatic Society . Dec 2020 . 93 . 2 . 160 . 10.1353/ras.2020.0024.
17. News: Tong mo menu istimewa Kemboja . . Norhaslinda Abd Wahid . July 9, 2017 . ms.
18. Web site: Banat Sausage . Radio Romania International . 23 October 2017 . . 23 October 2017.
19. Web site: The Soviet Union's FAVORITE sausages! . 18 July 2021 .
20. Web site: The Soviet Union's FAVORITE sausages! . 18 July 2021 .
21. Book: Handbook of Fermented Meat and Poultry . Wiley . 2014 . 978-1-118-52267-7 . 23 October 2017 . 245.
22. Book: Allen, G. . Sausage: A Global History . Reaktion Books . Edible . 2015 . 978-1-78023-555-4 . de . 23 October 2017 . pt115.
23. Book: Sinclair, C. . Dictionary of Food: International Food and Cooking Terms from A to Z . Bloomsbury Publishing . 2009 . 978-1-4081-0218-3 . 23 October 2017 . pt1179.
24. Web site: Gurka Zakarpattya Sausage .
25. Web site: Pashtetivka .
26. Web site: Odesa Sausage .
27. Web site: Ukrainian Kovbasa .
28. Book: Country Life . Country Life, Limited . v. 194 . 2000 . 23 October 2017 . 53.
29. Book: Sinclair, C. . Dictionary of Food: International Food and Cooking Terms from A to Z . Bloomsbury Publishing . 2009 . 978-1-4081-0218-3 . 23 October 2017 . pt571.
30. Book: Webb, A. . Food Britannia . Random House . 2012 . 978-1-4090-2222-0 . 23 October 2017 . 120–121.
31. Web site: Britain's Best Baker judge urges menu simplicity . The Morning Advertiser . 19 May 2014 . 23 October 2017.
32. Book: Finney, T.B. . Handy Guide: For the Use of Pork Butchers, Butchers, Bacon Curers, Sausage and Brawn Manufacturers, Provision Merchants, Etc . T.B. Finney . 1908 . 23 October 2017 . 67.
33. News: Name warning for dragon sausages. 17 November 2006.
34. News: A Monument to Munchies . The New York Times . David . Carr . 16 January 2009 . 4 May 2010.
35. News: Go, Eat, You Never Know . Frank . Bruni . The New York Times . 30 May 2007 . 26 July 2017.
36. News: The Saigon Times. Special red sausage of the Cham ethnic people. Viet An. July 17, 2022. Aug 13, 2023.