List of 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 type

Blood sausage Boerewors Chorizo - a Spanish pork sausage Fermented sausage – a type of sausage that is created by salting chopped or minced meat to remove moisture, while allowing beneficial bacteria to break down sugars into savoury molecules – pork-, beef- or veal-based sausage with fresh, dried or granulated garlic

– fresh lamb-based 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 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.

Algeria Merguez

Argentina Bondiola Chorizo Longaniza Morcilla

Australia Bunnings sausage/democracy sausage (or snags); see sausage sizzle Chipolata Devon (also known as 'Polony' or 'Fritz') Kanga Bangas Saveloy

Austria

Blunze Bratwurst Braunschweiger, also called Dürre. Essential part of Potato-Goulash (Kartoffelgulasch). Debrecener Extrawurst, in variants with pieces of Gherkins (Gurkerlextra) or Paprika (Pikante Extrawurst). A more refined type is called Pariser Wurst or Kalbspariser (with veal). Mostly consumed with the typical Austrian bread roll (Extrawurstsemmel). Frankfurter Würstchen; the extra-long variant is called Sacher Würstel. Jausenwurst Kabanossi Käsekrainer Knackwurst Zungenwurst

Belarus Крывянка or Kaszanka or black pudding

Belgium Bloedworst Cervela

Bosnia Ćevapi Kobasica Sudžuka

Brazil Chouriço doce Linguiça Linguiça calabresa

Brunei Belutak

Bulgaria

Lukanka Sujuk

Cambodia Tongmo

Chile Chorizo Longaniza

China

Colombia

Butifarra Soledeñas

Croatia Češnovka Krvavica Kulen Švargl

Cuba Chorizo Moronga

Czechia Jelito

Denmark

Blodpølse Medisterpølse Rød pølse

El Salvador

Butifarra Chorizo Longaniza

Estonia Verivorst Valgevorst Kartulivorst

Finland Mustamakkara Ryynimakkara Siskonmakkara

France

Georgia Kupati

Germany

Greece Loukaniko Noumboulo Seftalia – minced meat wrapped in reticulate fat.

Hungary

Csabai Debrecener Gyulai Liverwurst Pick This may be a brand name, not a style of sausage, see :hu:Pick Szeged Zrt. Winter salami

India Doh snam Goan sausage Calcutta sausage

Indonesia Frikandel Saren Sosis solo Urutan – traditional Balinese smoked or air-dried sausage, made from pork stuffed into pig intestines

Ireland Black pudding Drisheen White pudding

Italy

Biroldo Ciauscolo Ciavàr Cotechino Cotechino Modena Genoa salami Kaminwurz or kaminwurze – air-dried and cold-smoked sausage (Rohwurst) made of beef and fatback or pork, produced in the South Tyrol region of northern Italy.Südtirol – Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (30 August 2011), p. 15, 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. Likëngë Luganega Mazzafegati Mortadella '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 Fish sausage (:ja:魚肉ソーセージ) Kurobuta

Kazakhstan Qarta Qazy

Korea

Sundae

Laos Lao sausage Sai gork Sai ua Som moo

Lebanon Makanek, also referred to as na'anik

Lithuania

Skilandis

Malaysia Lekor – fish sausage Tongmo – Cham-style spiced beef sausage

Mexico Chorizo Moronga

Namibia Boerewors Droëwors

Netherlands

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

Kabanos (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with caraway seed, originally made of pork Kaszanka or kiszka – traditional blood sausage or black pudding Kielbasa Kiełbasa biała – a white sausage sold uncooked Kiełbasa jałowcowa (staropolska) – juniper sausage Kiełbasa myśliwska (staropolska) – hunter's sausage Kiełbasa wędzona – Polish smoked sausage Krakowska (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic Myśliwska – smoked, dried pork sausage. Prasky Weselna – "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively Wiejska () – a large U-shaped pork and veal sausage with marjoram and garlic

Portugal

from Northern Portugal (commonly associated with Trás-os-Montes) Cut(s): Mixed meats (commonly pork with poultry and/or game) Key ingredients: Bread; garlic; spices (often paprika) Casing: Pork small intestine Smoked: Typically yes from Azaruja in Southern Portugal Cut(s): Pork (specific cuts vary by family/variety) Key ingredients: Spices; bread (common in several traditional versions) Casing: Pork intestine Smoked: Varies by type (some smoked; some cooked/fresh) from Northern Portugal (Trás-os-Montes) Cut(s): Pork ribs and bones with meat attached; cartilage/trim Key ingredients: Garlic; paprika; salt; wine; bay leaf (common) Casing: Pig stomach or cecum (varies) Smoked: Yes (smoked and dried; typically eaten cooked) – Similar but thinner than chouriço, from Northern Portugal Cut(s): Pork (lean and fat) Key ingredients: Garlic; paprika (colorau); wine (often) Casing: According to the dictionary it's typically Sheep intestine (thinner casing) but commonly seen using Pork Smoked: Yes found nationwide (regional styles vary) Cut(s): Pork (lean and fat) Key ingredients: Garlic; paprika (colorau); wine (often) Casing: Pork intestine Smoked: Yes from centre inland Portugal (commonly associated with Beira Interior) Cut(s): Pork fat (sometimes with some meat) Key ingredients: Wheat flour; paprika; garlic (often wine) Casing: Pork intestine Smoked: Typically yes found nationwide (regional styles vary), essential ingredient for Cut(s): Pork neck, shoulder and belly Key ingredients: Garlic, white wine, salt and red pepper paste (can be spicy) Casing: Pork intestine Smoked: Yes – A blood sausage, more heavily spiced and cured longer than the regular Morcela. From Northern Portugal (commonly associated with Trás-os-Montes) Cut(s): Pork and pork blood Key ingredients: Pork blood; spices (often more strongly seasoned) Casing: Pork intestine Smoked: Typically yes found nationwide (regional styles vary). Cut(s): Pork and pork blood Key ingredients: Often uses rice, onions, and spices like cumin/cloves (for context black pudding typically uses oatmeal or barley for a firmer texture) Casing: Pork intestine Smoked: Often yes (varies) from Southern Portugal (commonly associated with Alentejo) Cut(s): Pork loin (lean) Key ingredients: Garlic; paprika; wine (often) Casing: Pork stomach fat Smoked: Typically yes – Premium, ready-to-eat sausage made from high-quality pork loin, bigger than chouriço. From Northern Portugal (commonly associated with Trás-os-Montes) Cut(s): Pork loin/tenderloin (often in larger pieces) Key ingredients: Garlic; paprika; wine; bay leaf (common) Casing: Pork intestine Smoked: Typically yes

Puerto Rico

Butifarra Chorizo Longaniza Morcilla Mortadella Salchichón

Romania

Babic Banat sausage Nădlac sausage Pleşcoi sausage Sibiu sausage Tobă

Russia Doktorskaya kolbasa Khaan (:ru:Хаан (блюдо)) – a pre-Islamic blood sausage of Turkic peoples, nowadays made only by the Sakha people, as blood sausages are prohibited in Islam. Lyubitelskaya (:ru:Любительская) Makhan (sausage) (:ru:Махан (колбаса)) – a Tatar's sausage similar to Qazylyq and Sujuk Shyrtan/Sharttan (, :ru:Ширтан) – a ball-shaped Chuvash's sausage made from stomach, similar to Sujuk and Haggis Stolichnaya Sausage Tultyrma (, :ru:Тултырма) – a Bashkir's sausage made from heart, liver, and lungs

Serbia Kulen Sremska kobasica Пеглана кобасица

Slovenia Kranjska klobasa

South Africa Boerewors Droëwors

Spain

Sweden Falukorv Fläskkorv Isterband Pilsnerkorv Potatiskorv Prinskorv

Switzerland

Cervelat Landjäger Salame ticinese Salsiz Saucisse de choux Saucisson Vaudois Schüblig St. Galler Bratwurst

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 krok pla naem Sai ua

Turkey Sucuk

Ukraine Blood sausage – Krov`janka ("krov" – blood) Gurka Sausage – offal sausage Kishka Liverwurst Pashtetivka Odesa Sausage Ukrainian Kovbasa

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 and leek (sometimes called Welsh sausage) Pork sausage Red pudding (mainly in Scotland) Sausage roll Saveloy Snorkers Stonner kebab Tomato sausage (pork and tomato) White pudding

English

Braughing sausage Cumberland sausage Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content 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 Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage Newmarket sausage Oxford sausage – pork, veal and lemon Pork and apple Yorkshire sausage – white pepper, mace, nutmeg and cayenne

Scottish Haggis Lorne sausage Stornoway black pudding

Welsh Dragon sausage – pork, leek and chili pepper sausage Glamorgan sausage

United States

Andouille Bockwurst in North America, resemble Bavarian Weisswurst Bologna sausage Boudin Breakfast sausage Chaudin Goetta Half-smoke – "local sausage delicacy" 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" Lebanon bologna New Orleans hot sausage Pepperoni Thuringer – in North America, refers to Thuringer cervelat, a summer sausage

Venezuela Chorizo Chistorra Morcilla

Vietnam

Tung lamaow (Cham: ꨓꨭꩂ ꨤꨟꨯꨱꨥ, ) – dried spiced Cham beef sausage, see also Malaysian "tongmo"

Zimbabwe Boerewors

List of sausages

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