List of sausages
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
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 producing tradition.
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
Australia
Austria
Smoked Extrawurst
Belarus
Belgium
Brazil
Brunei
Bulgaria
Lukanka
Canada
Lunenburg pudding [4]
Pepperette - made from ground meat, with turkey, beef, and pork being the most common varieties
Chile
China
Colombia
Butifarras Soledeñas : sausages of Soledad, Atlántico , Colombia
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
Finland
France
Various boudin
Georgia
Germany
Thuringian sausage
A variety of bratwurst on a stand at the Hauptmarkt in Nuremberg , Germany
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
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
Lithuania
Skilandis
Malaysia
Mexico
Namibia
Netherlands
A frikandel with fries, lettuce and mayonnaise
Norway
Palestine
Peru
Philippines
Calumpit longganisa at a market in the Philippines
Various types of Philippine longganisa in Quiapo, Manila
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
Embutido
Alheira – Type of Portuguese sausage
Azaruja sausage – Type of sausagePages displaying wikidata descriptions as a fallback
Botillo – Spanish sausagePages displaying wikidata descriptions as a fallback
Chouriço – Pork sausage originating from the Iberian PeninsulaPages displaying short descriptions of redirect targets
Chouriço doce
Embutido – SausagePages displaying short descriptions with no spaces
Farinheira
Linguiça – Type of Portuguese smoke-cured pork sausage
Paio – traditional embutido sausage of Portugal and BrazilPages displaying wikidata descriptions as a fallback
Puerto Rico
Morcilla cocida , Spanish-style blood sausage eaten in Spain and Latin America
Romania
Pleşcoi sausages served with bread and mustard
Russia
Serbia
Slovakia
Hurka
Krvavnička
Liptovská saláma
Spišské párky
Slovenia
South Africa
Spain
Botifarra cooking on a grill
Longaniza
Androlla – meat productPages displaying wikidata descriptions as a fallback
Botillo – Spanish sausagePages displaying wikidata descriptions as a fallback
Butifarra – Catalan sausage dishPages displaying short descriptions of redirect targets
Chistorra – Type of sausage from Spain
Chorizo – Pork sausage originating from the Iberian Peninsula
Chorizo de Pamplona – Type of Spanish sausage[22]
Embutido – SausagePages displaying short descriptions with no spaces
Fuet – Catalan, dry cured pork sausage
Longaniza – Type of sausage originating from Spain
Morcilla – Traditional sausage dishPages displaying short descriptions of redirect targets
Morcón – type of chorizoPages displaying wikidata descriptions as a fallback
Salchicha – Meat productPages displaying short descriptions of redirect targets
Salchichón – Spanish summer sausagePages displaying wikidata descriptions as a fallback
Sobrasada – Raw, cured sausage in Balearic Islands cuisinePages displaying short descriptions of redirect targets
Suriname
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 .[29]
English
Cumberland sausage
Braughing sausage [30]
Cumberland sausage
Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content.[31]
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[32]
Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage[33]
Newmarket sausage
Oxford sausage – pork, veal and lemon
Yorkshire sausage – white pepper, mace, nutmeg and cayenne[34]
Pork and apple
Scottish
Welsh
United States
Cajun andouille
Packaged pepperoni slices
Venezuela
Vietnam
Sliced chả lụa served over bánh cuốn , and garnished with fried shallots
Chả – Vietnamese types of sausage
Chả cốm : vi:Chả cốm ; Cốm ;
Chả lụa – Type of sausage in Vietnamese cuisine
Dồi – Traditional sausage dish
Lạp xưởng – Various types of sausage from ChinaPages displaying short descriptions of redirect targets
Nem nướng – Vietnamese food itemPages displaying wikidata descriptions as a fallback
Nem chua – Vietnamese fermented pork dish
Tung lamaow (Cham : ꨓꨭꩂ ꨤꨟꨯꨱꨥ, Vietnamese : tung lò mò ) – dried spiced Cham beef sausage,[38] see also Malaysian "tongmo".
Zimbabwe
See also
References
^ Herz salami 1888
^ Lapidos, Juliet (8 June 2011). "Vegetarian Sausage: Which imitation pig-scrap-product is best?" . Slate .
^ 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 .
^ 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 .
^ Toldrá, F. (2010). Handbook of Meat Processing . Wiley. p. 391. ISBN 978-0-8138-2096-5 . Retrieved 23 October 2017 .
^ Steves, R. (2017). Rick Steves Berlin . Rick Steves. Avalon Publishing. p. pt606. ISBN 978-1-63121-694-7 . Retrieved 23 October 2017 .
^ 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 .
^ 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 .
^ Phillips, A.; Scotchmer, J. (2010). Hungary . Bradt Guides. Bradt Travel Guides. p. 373. ISBN 978-1-84162-285-9 . Retrieved 23 October 2017 .
^ "Ku de Ta: Sacred table surprises" .
^ "Balinese roast pig: The five best places to eat a decadent delight" . 31 January 2018.
^ Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5 . Retrieved 25 September 2015 .
^ Südtirol – Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (30 August 2011), p. 15, ISBN 978-3625130277
^ "Kaminwurzen – smoked dry sausages, pack of 3" . Metzgerei Mair . Metzgerei Mair. Retrieved 18 September 2015 .
^ 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 .
^ Khalifé, M. (2008). The Mezze Cookbook . New Holland. p. 10. ISBN 978-1-84537-978-0 . Retrieved 22 October 2017 .
^ 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 .
^ Norhaslinda Abd Wahid (9 July 2017). "Tong mo menu istimewa Kemboja" . Berita Harian (in Malay).
^ "Banat Sausage" . Radio Romania International . 23 October 2017. Retrieved 23 October 2017 .
^ "The Soviet Union's FAVORITE sausages!" . 18 July 2021.
^ "The Soviet Union's FAVORITE sausages!" . 18 July 2021.
^ Handbook of Fermented Meat and Poultry . Wiley. 2014. p. 245. ISBN 978-1-118-52267-7 . Retrieved 23 October 2017 .
^ Allen, G. (2015). Sausage: A Global History . Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4 . Retrieved 23 October 2017 .
^ 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 .
^ "Gurka Zakarpattya Sausage" .
^ "Pashtetivka" .
^ "Odesa Sausage" .
^ "Ukrainian Kovbasa" .
^ "Stornoway black pudding given protected status" . BBC News . 8 May 2013. Retrieved 26 March 2014 .
^ Country Life . Country Life, Limited. 2000. p. 53. Retrieved 23 October 2017 .
^ 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 .
^ Webb, A. (2012). Food Britannia . Random House. pp. 120–121. ISBN 978-1-4090-2222-0 . Retrieved 23 October 2017 .
^ "Britain's Best Baker judge urges menu simplicity" . The Morning Advertiser . 19 May 2014. Retrieved 23 October 2017 .
^ 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 .
^ "Name warning for dragon sausages" . 17 November 2006.
^ Carr, David (16 January 2009). "A Monument to Munchies" . The New York Times . Retrieved 4 May 2010 .
^ Bruni, Frank (30 May 2007). "Go, Eat, You Never Know" . The New York Times . Retrieved 26 July 2017 .
^ Viet An (17 July 2022). "Special red sausage of the Cham ethnic people" . The Saigon Times . Retrieved 13 August 2023 .
External links
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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