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

By type

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.
  • 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.
  • Garlic sausage
  • Gyurma
  • Helzel
  • Hot dog  Sausage in a bun
  • Kranjska klobasa
  • Loukaniko
  • Lucanica
  • Merguez  Spicy sausage in Maghrebi cuisine
  • Panchuker
  • Pepperette
  • Sai ua  Grilled pork sausage of Northern Thailand
  • Summer sausage  Sausages that can be kept without refrigeration
  • 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[2]
  • Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973
  • White pudding
  • Winter salami

By country

Notes:

  • Many sausages do not have a unique name. E.g. "salchicha", "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

Australia

Austria

Smoked Extrawurst

Belgium

Brazil

  • Chouriço doce
  • Linguiça
  • Salsichão
  • Brativurst

Brunei

Bulgaria

Canada

  • Lunenburg pudding[4]

Chile

China

Colombia

Butifarras Soledeñas: sausages of Soledad, Atlántico, Colombia
  • Butifarra Soledeñas
  • Longaniza
  • Chorizo, chorizo santarrosano
  • Morcilla (Rellena)
  • Chunchullo

Croatia

Cuba

Czechia

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

Denmark

Pieces of fried medisterpølse, of approx. 5 cm

El Salvador

Estonia

Faroe Islands

  • Blóðpylsa

Finland

  • Mustamakkara
  • Ryynimakkara
  • Siskonmakkara

France

Various boudin

Georgia

  • Kupati

Germany

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

Greece

  • Loukaniko
  • Noumboulo

Hungary

Debrecener (indicated by green arrows) atop a wood platter (festival of meat) at a Hungarian restaurant

India

Indonesia

Ireland

Italy

'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.

Japan

Kazakhstan

Korea

Sundae is a type of blood sausage in Korean cuisine.

Laos

Lebanon

  • Makanek, also referred to as na'anik[15][16]

Lithuania

Namibia

Norway

  • Vossakorv
  • Morrpølse
  • Grillpølse

Malaysia

  • Lekor – fish sausage
  • Tong Mo

Mexico

Morocco

Netherlands

A frikandel with fries, lettuce and mayonnaise
  • Balkenbrij  Traditional Dutch food
  • Bloedworst  Traditional sausage dish
  • Braadworst  Large Dutch sausage composed of pork
  • Frikandel
  • Metworst
  • Ossenworst
  • Rookworst
  • Knakworst
  • Grillworst
  • Siete Andela

Palestine

Peru

  • Salchicha Huachana

Philippines

Calumpit longganisa at a market in the Philippines
Various types of Philippine longganisa in Quiapo, Manila
  • 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

Polish kielbasa, grilled.
  • 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 (Polish pronunciation: [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.
  • Prasky

Portugal

Puerto Rico

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

Romania

Pleşcoi sausages served with bread and mustard
  • Babic
  • Banat sausage[17]
  • Pleşcoi sausage
  • Nădlac sausage
  • Tobă
  • Sibiu sausage

Russia

  • Doktorskaya kolbasa
  • Sardelka – a small cooked sausage that is eaten like a frankfurter; it is, however, thicker than a typical frankfurter.

Serbia

  • Kulen
  • Sremska kobasica
  • Пеглана кобасица

Slovakia

  • Hurka
  • Krvavnička
  • Liptovská saláma
  • Spišské párky

South Africa

Spain

Botifarra cooking on a grill

Surinam

  • 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

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

Taiwan

Thailand

Sai ua
  • Naem
  • Sai krok Isan
  • Sai ua

Tunisia

Turkey

Ukraine

United Kingdom

English

  • Braughing sausage[22]
  • Cumberland sausage
  • Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content.[23]
  • Lincolnshire sausage
  • Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves[24]
  • Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage[25]
  • Newmarket sausage
  • Oxford sausage – pork, veal and lemon
  • Yorkshire sausage – white pepper, mace, nutmeg and cayenne[26]
  • Pork and apple


Scottish

Welsh

United States

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. 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. "Ku de Ta: Sacred table surprises".
  11. "Balinese roast pig: The five best places to eat a decadent delight". 31 January 2018.
  12. Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5. Retrieved 25 September 2015.
  13. Südtirol – Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (30 August 2011), p. 15, ISBN 978-3625130277
  14. "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Metzgerei Mair. Retrieved 18 September 2015.
  15. 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.
  16. Khalifé, M. (2008). The Mezze Cookbook. New Holland. p. 10. ISBN 978-1-84537-978-0. Retrieved 22 October 2017.
  17. "Banat Sausage". Radio Romania International. 23 October 2017. Retrieved 23 October 2017.
  18. Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 245. ISBN 978-1-118-52267-7. Retrieved 23 October 2017.
  19. Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4. Retrieved 23 October 2017.
  20. 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.
  21. "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 26 March 2014.
  22. Country Life. Country Life, Limited. 2000. p. 53. Retrieved 23 October 2017.
  23. 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.
  24. Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0. Retrieved 23 October 2017.
  25. "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. 19 May 2014. Retrieved 23 October 2017.
  26. 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.
  27. "Name warning for dragon sausages". 17 November 2006.
  28. Carr, David (16 January 2009). "A Monument to Munchies". The New York Times. Retrieved 4 May 2010.
  29. 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
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