List of sausages

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.

Chorizo sausage
Saucisson
Skilandis
Sausages being smoked

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.
A British-style breakfast with black pudding (far left)
Sai ua is a grilled pork sausage from Northern Thailand and Northeastern Burma.
Winter salami is a type of Hungarian salami[1] based on a centuries-old producing tradition.

By country

Argentina

Armenia

Australia

Austria
Smoked Extrawurst

Belgium

Brazil

Bulgaria
Lukanka

Canada
  • Lunenburg pudding [4]

Chile

China

Colombia
Butifarras Soledeñas: sausages of Soledad, Atlántico, Colombia

Croatia

Cuba

Denmark

Estonia

Faroe Islands
  • Blóðpylsa

Finland

France
Various boudin

Georgia

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

Greece

Hungary

India

Indonesia

Ireland

Italy
A variety of soppressata
Italian salumi
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.

Japan
  • Arabiki
  • Kurobota
  • Tako

Kazakhstan

Korea
  • Sundae

Laos

Lebanon

Lithuania

Namibia

Norway
  • Vossakorv
  • Morrpølse
  • Grillpølse

Mexico

Morocco

Netherlands

Peru
  • Salchicha Huachana

Philippines
Further information: Longganisa
Various types of Philippine longganisa in Quiapo, Manila

Poland
Further information: kielbasa
Polish kielbasa, grilled
  • kielbasa
  • kabanos, a thin, air-dried sausage flavoured with caraway seed, originally made of pork
  • kiełbasa wędzona, Polish smoked sausage
  • krakowska, a thick, straight sausage hot-smoked with pepper and garlic
  • wiejska ([ˈvʲejska]) - 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.
  • kiełbasa biała - a white sausage sold uncooked
  • prasky

Portugal
Embutido

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

Romania
Pleşcoi sausages served with bread and mustard

Russia
  • Doktorskaya kolbasa (lit. doctor's sausage) – 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)
  • Sardelka – a small cooked sausage that is eaten like a frankfurter; it is, however, thicker than a typical frankfurter.

Serbia

South Africa

Spain
Botifarra cooking on a grill
Longaniza

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

Sweden

Switzerland
A St. Galler bratwurst, schüblig and cervelat, cooked and served hot.

Taiwan
Taiwanese small sausage in large sausage

Thailand
Sai ua

Tunisia

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.[19]
English
Cumberland sausage
  • Braughing sausage [20]
  • Cumberland sausage
  • Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content.[21]
  • Lincolnshire sausage
  • Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves[22]
  • Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage[23]
  • Newmarket sausage
  • Oxford sausage – pork, veal and lemon
  • Yorkshire sausage – white pepper, mace, nutmeg and cayenne[24]
Scottish
Welsh

United States
Cajun andouille
Packaged pepperoni slices

Venezuela

Vietnam

Zimbabwe
gollark: Anyway, I've been able to figure out that it's apparently because Aidan used `readFileSync` for some reason.
gollark: But only because there aren't *that* many communist countries in the first place.
gollark: I mean, if you compare stock market crash rates to communist country failure rates, I think you'd technically be right, inasmuch as there are more.
gollark: Less frequently than this, at least.
gollark: The stock market doesn't crash very often!

See also

References
  1. Herz salami 1888
  2. Lapidos, Juliet (8 June 2011). "Vegetarian Sausage: Which imitation pig-scrap-product is best?". Slate.
  3. www.meatsandsausages.com https://www.meatsandsausages.com/sausage-recipes/cooked/jausenwurst. Retrieved 4 April 2020. Missing or empty |title= (help)
  4. Hempstead, A. (2017). Moon Atlantic Canada: Nova Scotia, New Brunswick, Prince Edward Island, Newfoundland & Labrador. Travel Guide. Avalon Publishing. p. pt171. ISBN 978-1-63121-486-8. Retrieved 23 October 2017.
  5. Toldrá, F. (2010). Handbook of Meat Processing. Wiley. p. 391. ISBN 978-0-8138-2096-5. Retrieved 23 October 2017.
  6. Steves, R. (2017). Rick Steves Berlin. Rick Steves. Avalon Publishing. p. pt606. ISBN 978-1-63121-694-7. Retrieved 23 October 2017.
  7. Sheraton, M. (2010). The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House Publishing Group. p. pt396. ISBN 978-0-307-75457-8. Retrieved 23 October 2017.
  8. Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Ethnic American Food Today. Rowman & Littlefield Publishers. p. 277. ISBN 978-1-4422-2731-6. Retrieved 23 October 2017.
  9. Phillips, A.; Scotchmer, J. (2010). Hungary. Bradt Guides. Bradt Travel Guides. p. 373. ISBN 978-1-84162-285-9. Retrieved 23 October 2017.
  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. 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. "Banat Sausage". Radio Romania International. 23 October 2017. Retrieved 23 October 2017.
  16. Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 245. ISBN 978-1-118-52267-7. Retrieved 23 October 2017.
  17. Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4. Retrieved 23 October 2017.
  18. 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.
  19. "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 26 March 2014.
  20. Country Life. Country Life, Limited. 2000. p. 53. Retrieved 23 October 2017.
  21. 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.
  22. Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0. Retrieved 23 October 2017.
  23. "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. 19 May 2014. Retrieved 23 October 2017.
  24. 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.
  25. http://news.bbc.co.uk/1/hi/wales/6159630.stm,
  26. Carr, David (16 January 2009). "A Monument to Munchies". The New York Times. Retrieved 4 May 2010.
  27. Bruni, Frank (30 May 2007). "Go, Eat, You Never Know". Retrieved 26 July 2017.
  • Media related to Sausages at Wikimedia Commons
  • Media related to Salumi at Wikimedia Commons
  • Media related to Sausage making at Wikimedia Commons
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.