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A sausage is a type of
meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
product usually made from
ground meat Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, includ ...
—often
pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...
,
beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...
, or
poultry Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, qu ...
—along with
salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...
, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an
adjective In linguistics, an adjective ( abbreviated ) is a word that generally modifies a noun or noun phrase or describes its referent. Its semantic role is to change information given by the noun. Traditionally, adjectives were considered one of the ...
, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from
intestine The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans an ...
, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional
food preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit ...
technique. Sausages may be preserved by curing,
drying Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be consid ...
(often in association with fermentation or culturing, which can contribute to preservation),
smoking Smoking is a practice in which a substance is burned and the resulting smoke is typically breathed in to be tasted and absorbed into the bloodstream. Most commonly, the substance used is the dried leaves of the tobacco plant, which have b ...
, or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked. Sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...
, peppers,
wine Wine is an alcoholic drink typically made from Fermentation in winemaking, fermented grapes. Yeast in winemaking, Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different ...
, etc.), and the manner of preparation. In the 21st century,
vegetarian Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetariani ...
and
vegan Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. ...
varieties of sausage in which plant-based ingredients are used instead of meat have become much more widely available and consumed.


Etymology

The word ''sausage'' was first used in English in the mid-15th century, spelled . This word came from Old North French (Modern French ). The French word came from Vulgar Latin ("sausage"), from ("seasoned with salt").


History

Sausage making The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt. Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned ...
is a natural outcome of efficient butchery. Traditionally, sausage makers salted various tissues and organs such as scraps,
organ meat Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...
s, blood, and fat to help preserve them. They then stuffed them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages,
pudding Pudding is a type of food. It can be either a dessert or a savoury (salty or spicy) dish served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, inst ...
s, and
salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 ...
are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. An
Akkadian cuneiform Cuneiform is a logo- syllabic script that was used to write several languages of the Ancient Middle East. The script was in active use from the early Bronze Age until the beginning of the Common Era. It is named for the characteristic wedge-s ...
tablet records a dish of intestine casings filled with some sort of
forcemeat Forcemeat (derived from the French ''farcir'', "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous item ...
. A Chinese type of sausage has been described, ''lup cheong'' () from the
Northern and Southern dynasties The Northern and Southern dynasties () was a period of political division in the history of China that lasted from 420 to 589, following the tumultuous era of the Sixteen Kingdoms and the Eastern Jin dynasty. It is sometimes considered a ...
(
589 BC The year 589 BC was a year of the pre-Julian Roman calendar. In the Roman Empire, it was known as year 165 ''Ab urbe condita'' . The denomination 589 BC for this year has been used since the early medieval period, when the Anno Domini calendar e ...
420 BC), made from goat and lamb meat with salt, and flavoured with green onion, bean sauce, ginger, and pepper. The modern type of ''lup cheong'' has a comparatively long
shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a ...
, mainly because of a high content of
lactobacilli The ''Lactobacillaceae'' are a family of lactic acid bacteria. It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; in the ''Lactobacillaceae,'' the pathway used for hexose fermentati ...
—so high that it is considered sour by many. The
Greek Greek may refer to: Greece Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group. *Greek language, a branch of the Indo-European language family. **Proto-Greek language, the assumed last common ancestor ...
poet
Homer Homer (; grc, Ὅμηρος , ''Hómēros'') (born ) was a Greek poet who is credited as the author of the ''Iliad'' and the ''Odyssey'', two epic poems that are foundational works of ancient Greek literature. Homer is considered one of the ...
mentioned a kind of
blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the ...
in the ''
Odyssey The ''Odyssey'' (; grc, Ὀδύσσεια, Odýsseia, ) is one of two major ancient Greek epic poems attributed to Homer. It is one of the oldest extant works of literature still widely read by modern audiences. As with the '' Iliad'', ...
'', Epicharmus wrote a comedy titled ''The Sausage'', and
Aristophanes Aristophanes (; grc, Ἀριστοφάνης, ; c. 446 – c. 386 BC), son of Philippus, of the deme Kydathenaion ( la, Cydathenaeum), was a comic playwright or comedy-writer of ancient Athens and a poet of Old Attic Comedy. Eleven of his ...
' play ''
The Knights ''The Knights'' ( grc, Ἱππεῖς ''Hippeîs''; Attic: ) was the fourth play written by Aristophanes, who is considered the master of an ancient form of drama known as Old Comedy. The play is a satire on the social and political life of cla ...
'' is about a sausage vendor who is elected leader. Evidence suggests that sausages were already popular both among the
ancient Greeks Ancient Greece ( el, Ἑλλάς, Hellás) was a northeastern Mediterranean civilization, existing from the Greek Dark Ages of the 12th–9th centuries BC to the end of classical antiquity ( AD 600), that comprised a loose collection of cult ...
and
Romans Roman or Romans most often refers to: *Rome, the capital city of Italy * Ancient Rome, Roman civilization from 8th century BC to 5th century AD *Roman people, the people of ancient Rome *''Epistle to the Romans'', shortened to ''Romans'', a lette ...
and most likely with the various tribes occupying the larger part of Europe. Eleonora Trojan, Julian Piotrowski
''Tradycyjne wędzenie''
AA Publishing. 96 pages.
The most famous sausage in ancient Italy was from
Lucania Lucania was a historical region of Southern Italy. It was the land of the Lucani, an Oscan people. It extended from the Tyrrhenian Sea to the Gulf of Taranto. It bordered with Samnium and Campania in the north, Apulia in the east, and Bruttiu ...
(modern
Basilicata it, Lucano (man) it, Lucana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = ...
) and was called ''
lucanica Lucanica was a rustic pork sausage in Ancient Roman cuisine. Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according to Cicero and Martial, it was brought by Roman troops or slaves from Lucania. It has give ...
'', a name which lives on in a variety of modern sausages in the Mediterranean. During the reign of the Roman emperor
Nero Nero Claudius Caesar Augustus Germanicus ( ; born Lucius Domitius Ahenobarbus; 15 December AD 37 – 9 June AD 68), was the fifth Roman emperor and final emperor of the Julio-Claudian dynasty, reigning from AD 54 un ...
, sausages were associated with the
Lupercalia Lupercalia was a pastoral festival of Ancient Rome observed annually on February 15 to purify the city, promoting health and fertility. Lupercalia was also known as ''dies Februatus'', after the purification instruments called ''februa'', the ...
festival. Early in the 10th century during the
Byzantine Empire The Byzantine Empire, also referred to as the Eastern Roman Empire or Byzantium, was the continuation of the Roman Empire primarily in its eastern provinces during Late Antiquity and the Middle Ages, when its capital city was Constantinopl ...
,
Leo VI the Wise Leo VI, called the Wise ( gr, Λέων ὁ Σοφός, Léōn ho Sophós, 19 September 866 – 11 May 912), was Byzantine Emperor from 886 to 912. The second ruler of the Macedonian dynasty (although his parentage is unclear), he was very well ...
outlawed the production of
blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the ...
s following cases of
food poisoning Foodborne illness (also foodborne disease and food poisoning) is any illness resulting from the spoilage of contaminated food by pathogenic bacteria, viruses, or parasites that contaminate food, as well as prions (the agents of mad cow disea ...
.


Casings

Traditionally, sausage casings were made of the cleaned intestines, or stomachs in the case of
haggis Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though n ...
and other traditional puddings. Today, however, natural casings are often replaced by
collagen Collagen () is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whol ...
,
cellulose Cellulose is an organic compound with the formula , a polysaccharide consisting of a linear chain of several hundred to many thousands of β(1→4) linked D-glucose units. Cellulose is an important structural component of the primary cell wa ...
, or even plastic casings, especially in the case of industrially manufactured sausages. Some forms of sausage, such as
sliced sausage The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. Although termed a sausage, no casing is used to hold the meat in shape, hence it is usually served as square sl ...
, are prepared without a casing. Additionally,
luncheon meat Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on ...
and sausage meat are now available without casings in
tin can A steel can, tin can, tin (especially in British English, Australian English, Canadian English and South African English), steel packaging, or can is a container for the distribution or storage of goods, made of thin metal. Many cans ...
s and jars.


Ingredients

A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing. Ingredients may include a cheap
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human die ...
filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek.BBC: Pork sausage recipes
. "The meat may be mixed with breadcrumbs, cereals or other ingredients such as leek or apple."
The meat may be from any animal but is often pork, beef or
veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
, or poultry. The lean meat-to-fat
ratio In mathematics, a ratio shows how many times one number contains another. For example, if there are eight oranges and six lemons in a bowl of fruit, then the ratio of oranges to lemons is eight to six (that is, 8:6, which is equivalent to the ...
depends upon the style and producer. The meat content as labelled may exceed 100%, which happens when the weight of meat exceeds the total weight of the sausage after it has been made, sometimes including a drying process which reduces water content. In some jurisdictions foods described as sausages must meet regulations governing their content. For example, in the United States The
Department of Agriculture An agriculture ministry (also called an) agriculture department, agriculture board, agriculture council, or agriculture agency, or ministry of rural development) is a ministry charged with agriculture. The ministry is often headed by a minister ...
specifies that the fat content of different defined types of sausage may not exceed 30%, 35% or 50% by weight; some sausages may contain binders or extenders. Many traditional styles of sausage from Asia and mainland Europe use no bread-based filler and include only meat (lean meat and fat) and flavorings. In the United Kingdom and other countries with
English cuisine English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas ...
traditions, many sausages contain a significant proportion of bread and starch-based fillers, which may comprise 30% of ingredients. The filler in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from the meat. When the food processing industry produces sausages for a low price point, almost any part of the animal can end up in sausages, varying from cheap, fatty specimens stuffed with meat blasted off the carcasses (
mechanically recovered meat Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM) is a paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken, under high pressure thr ...
, MRM) and
rusk A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a whea ...
. On the other hand, the finest quality contain only choice cuts of meat and seasoning. In Britain, "meat" declared on labels could in the past include fat, connective tissue, and MRM. These ingredients may still be used but must be labelled as such, and up to 10% water may be included without being labelled. Sausages are
emulsion An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Alth ...
-type products. They are composed of solid fat globules, dispersed in protein solution. The proteins function by coating the fat and stabilizing them in water.


Classifications

Sausages classification is subject to regional differences of opinion. Various metrics such as types of ingredients, consistency, and preparation are used. In the
English-speaking world Speakers of English are also known as Anglophones, and the countries where English is natively spoken by the majority of the population are termed the '' Anglosphere''. Over two billion people speak English , making English the largest languag ...
, the following distinction between ''fresh'', ''cooked'', and ''dry'' sausages seems to be more or less accepted: * Cooked sausages are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include
hot dog A hot dog (uncommonly spelled hotdog) is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener ( Vienna sausage) or a f ...
s, Braunschweiger, and liver sausage. Meat-and-grain sausages such as goetta,
scrapple Scrapple, also known by the Pennsylvania Dutch name ''Pannhaas'' ("pan tenderloin" in English), is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is for ...
, and kishka are also cooked sausages. * Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold but need to be refrigerated. Examples include
kielbasa Kielbasa (, ; from Polish ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the ''Wiejska'' ...
and
mortadella Mortadella () is a large Italian sausage or luncheon meat ('' salume'' ) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is tradi ...
. Some are slow cooked while smoking, in which case the process takes several days or longer, such as the case for '' Gyulai kolbász''. * Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include ''
Boerewors Boerewors, () is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Botswana and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words ("far ...
'', Italian pork sausage, siskonmakkara, and
breakfast sausage Breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfast in the United States. In the United States, the predominant flavorings used for seasoning are black pepper or sage. There are also varieties seaso ...
. * Fresh smoked sausages are fresh sausages that are smoked and cured. They do not normally require refrigeration and do not require any further cooking before eating. Examples include Mettwurst and
Teewurst Teewurst () is a German sausage made from two parts raw pork (and sometimes beef) and one part bacon; they are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood. The sausage then has t ...
which are meat preparations packed in sausage casing but squeezed out of it (just like any other spread from a tube). * Dry sausages are cured sausages that are
fermented Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...
and dried. Some are smoked as well at the beginning of the drying process. They are generally eaten cold and will keep for a long time. Examples include
salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 ...
, Droë wors, Finnish ''meetvursti'',
Sucuk Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly use ...
,
Landjäger Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refriger ...
(smoked), Slim Jims, and summer sausage. * Bulk sausage, or sometimes ''sausage meat'' or ''skinless sausage'', refers to raw, ground, spiced meat, usually sold without any casing. * Vegetarian sausage are made without meat, for example, based on soya protein or
tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...
, with herbs and spices. Some vegetarian sausages are not necessarily
vegan Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. ...
and may contain ingredients such as
eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...
. The distinct flavor of some sausages is due to fermentation by ''
Lactobacillus ''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically div ...
'', ''
Pediococcus ''Pediococcus'' is a genus of gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae. They usually occur in pairs or tetrads, and divide along two planes of symmetry, as do the other lactic acid cocci genera '' Aerococc ...
'', or ''
Micrococcus ''Micrococcus'' (mi’ krō kŏk’ Əs) is a genus of bacteria in the Micrococcaceae family. ''Micrococcus'' occurs in a wide range of environments, including water, dust, and soil. Micrococci have Gram-positive spherical cells ranging from ...
'' (added as
starter culture A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups wh ...
s) or natural
flora Flora is all the plant life present in a particular region or time, generally the naturally occurring ( indigenous) native plants. Sometimes bacteria and fungi are also referred to as flora, as in the terms '' gut flora'' or '' skin flora''. ...
during curing. Other countries use different systems of classification. Germany, for instance, which produces more than 1200 types of sausage, distinguishes ''raw'', ''cooked'' and ''precooked'' sausages. * Raw sausages are made with raw meat and are not cooked. They are preserved by lactic acid fermentation, and they may be dried,
brined In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically ...
or
smoked Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and '' lapsang souchong'' tea are often smoked. In Europe, alder is the tra ...
. Most raw sausages will keep for a long time. Examples include Mettwurst and salami. * Cooked sausages ('' Brühwurst'') may include water and
emulsifier An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althoug ...
s and are always cooked. They will not keep long. Examples include cervelat,
Jagdwurst ''Jagdwurst'' (literally ''hunting sausage'') is a German cooked sausage made with finely ground pork sausage meat and coarse chunks of lean pork or pork belly. Some recipes also include beef. The meat is usually seasoned with salt and flavoured ...
, and
Weißwurst A Weisswurst (German ''Weißwurst'' , literally ''white sausage''; bar, Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, ...
. * Precooked sausages (''
Kochwurst ''Kochwurst'' is the name given to the German pre-cooked sausage, a class of sausage whose ingredients are largely cooked before the preparation of the sausage meat. The individual ingredients are held together by solidified fat (as in ''Streichw ...
'') are made with precooked meat but may also include raw
organ meat Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...
. They may be heated after casing, and they will keep only for a few days. Examples include Saumagen and
Blutwurst A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the ...
. In Italy, the basic distinctions are: * Raw sausage (''salsiccia'') with a thin casing * Cured and aged sausage (''salsiccia stagionata'' or ''salsiccia secca'') * Cooked sausage (''wuerstel'') * Blood sausage (''sanguinaccio'' or ''
boudin Boudin () are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Etymology The Anglo-Norman word meant 'sausage', 'blood sausage' or 'entrails' in general. ...
'') * Liver sausage (''salsiccia di fegato'') * Salami (in Italy, ''salami'' is the plural of ''
salame Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days ...
'', a big, cured, fermented and air-dried sausage) * ''Cheese sausage'' (''casalsiccia'') with cheese inside The United States has a particular
shelf stable Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated but which have been processed so that they can be s ...
type called pickled sausages, commonly sold in establishments such as
gas station A filling station, also known as a gas station () or petrol station (), is a facility that sells fuel and engine lubricants for motor vehicles. The most common fuels sold in the 2010s were gasoline (or petrol) and diesel fuel. Gasolin ...
s and
delicatessen Traditionally, a delicatessen or deli is a retail establishment that sells a selection of fine, exotic, or foreign prepared foods. Delicatessen originated in Germany (original: ) during the 18th century and spread to the United States in the m ...
s. These are usually smoked or boiled sausages of a highly processed hot dog or
kielbasa Kielbasa (, ; from Polish ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the ''Wiejska'' ...
style plunged into a boiling
brine Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for ...
of vinegar, salt, spices, and often a pink coloring, then canned in
Mason jar A Mason jar, also known as a canning jar or fruit jar, is a glass jar used in home canning to preserve food. It was named after American tinsmith John Landis Mason, who patented it in 1858. The jar's mouth has a screw thread on its outer perime ...
s. They are usually packaged in single
blister pack A blister pack is any of several types of pre-formed plastic packaging used for small consumer goods, foods, and for pharmaceuticals. The primary component of a blister pack is a cavity or pocket made from a formable web, usually a thermofor ...
s or jars. Certain countries classify sausage types according to the region in which the sausage was traditionally produced: * Austria:
Vienna en, Viennese , iso_code = AT-9 , registration_plate = W , postal_code_type = Postal code , postal_code = , timezone = CET , utc_offset = +1 , timezone_DST ...
, etc. * France:
Montbéliard Montbéliard (; traditional ) is a town in the Doubs department in the Bourgogne-Franche-Comté region in eastern France, about from the border with Switzerland. It is one of the two subprefectures of the department. History Montbéliard is ...
,
Morteau Morteau () is a commune, in the Doubs department in the Bourgogne-Franche-Comté region, eastern France. 300px, The road of Doubs_(river).html"_;"title="Villers-le-Lac_(D215)_along_the_Doubs_(river)">Villers-le-Lac_(D215)_along_the_Doubs_(rive ...
,
Strasbourg Strasbourg (, , ; german: Straßburg ; gsw, label= Bas Rhin Alsatian, Strossburi , gsw, label= Haut Rhin Alsatian, Strossburig ) is the prefecture and largest city of the Grand Est region of eastern France and the official seat of the ...
,
Toulouse Toulouse ( , ; oc, Tolosa ) is the prefecture of the French department of Haute-Garonne and of the larger region of Occitania. The city is on the banks of the River Garonne, from the Mediterranean Sea, from the Atlantic Ocean and fr ...
, etc. * Germany:
Frankfurt am Main Frankfurt, officially Frankfurt am Main (; Hessian: , " Frank ford on the Main"), is the most populous city in the German state of Hesse. Its 791,000 inhabitants as of 2022 make it the fifth-most populous city in Germany. Located on it ...
, Thuringian sausage,
Nuremberg Nuremberg ( ; german: link=no, Nürnberg ; in the local East Franconian dialect: ''Nämberch'' ) is the second-largest city of the German state of Bavaria after its capital Munich, and its 518,370 (2019) inhabitants make it the 14th-largest ...
,
Pomerania Pomerania ( pl, Pomorze; german: Pommern; Kashubian: ''Pòmòrskô''; sv, Pommern) is a historical region on the southern shore of the Baltic Sea in Central Europe, split between Poland and Germany. The western part of Pomerania belongs to ...
, etc. * Hungary: kolbász gyulai (after the town of Gyula), csabai (after the city of
Békéscsaba Békéscsaba (; sk, Békešská Čaba; see also other alternative names) is a city with county rights in southeast Hungary, the capital of Békés County. Geography Békéscsaba is located in the Great Hungarian Plain, southeast from Budap ...
), Debrecener (after the city of
Debrecen Debrecen ( , is Hungary's second-largest city, after Budapest, the regional centre of the Northern Great Plain region and the seat of Hajdú-Bihar County. A city with county rights, it was the largest Hungarian city in the 18th century and ...
). * Italy:
Merano Merano (, , ) or Meran () is a city and '' comune'' in South Tyrol, northern Italy. Generally best known for its spa resorts, it is located within a basin, surrounded by mountains standing up to above sea level, at the entrance to the Passeie ...
(Meraner Wurst) *Philippines:
Alaminos longganisa Alaminos longganisa, also known as longganisa Pangasian, is a Filipino pork sausage originating from Alaminos, Pangasinan. It is a type of ''de recado'' ''longganisa''. It is made with ground lean pork, ground pork fat, brown sugar, coarse salt, ...
(
Pangasinan Pangasinan, officially the Province of Pangasinan ( pag, Luyag/Probinsia na Pangasinan, ; ilo, Probinsia ti Pangasinan; tl, Lalawigan ng Pangasinan), is a coastal province in the Philippines located in the Ilocos Region of Luzon. Its cap ...
);
Cabanatuan longganisa Cabanatuan longganisa, also known as batutay, is a Filipino beef sausage originating from Cabanatuan City, Nueva Ecija. It can be served sweet (''hamonado''), garlicky (''de recado''), or "skinless" (without the casing). It is celebrated in the a ...
(
Nueva Ecija Nueva Ecija, officially the Province of Nueva Ecija ( tgl, Lalawigan ng Nueva Ecija , also ; ilo, Probinsia ti Nueva Ecija; pag, Luyag/Probinsia na Nueva Ecija; Kapampangan: ''Lalawigan/Probinsia ning Nueva Ecija''), is a landlocked province ...
);
Calumpit longganisa Calumpit longganisa, also known as longganisang bawang (lit. "garlic longaniza"), is a Filipino pork sausage originating from Calumpit, Bulacan, Philippines. It is a type of ''de recado'' ''longganisa''. It is made with lean pork, pork fat, garli ...
(
Bulacan Bulacan, officially the Province of Bulacan ( tl, Lalawigan ng Bulacan), is a province in the Philippines located in the Central Luzon region. Its capital is the city of Malolos. Bulacan was established on August 15, 1578, and part of the Me ...
);
chorizo de Cebu Chorizo de Cebu, also known as longganisa de Cebu, is a Filipino pork sausage originating from Cebu. It is a type of ''hamonada'' (sweet) ''longganisa''. They are distinctively red in color due to the use of achuete seeds. Each link is also us ...
(
Cebu Cebu (; ceb, Sugbo), officially the Province of Cebu ( ceb, Lalawigan sa Sugbo; tl, Lalawigan ng Cebu; hil, Kapuroan sang Sugbo), is a province of the Philippines located in the Central Visayas region, and consists of a main island and 16 ...
);
chorizo Negrense ''Chorizo negrense'', also known as ''chorizo de Bacólod'', is a Filipino smoked pork sausage originating from Bacolod, Negros. It comes in two flavors: ''hamonado'' (sweet) and ''recado'' (garlicky). It can be prepared smoked in a casing (know ...
(
Negros Island Negros is the fourth largest and third most populous island in the Philippines, with a total land area of . Negros is one of the many islands of the Visayas, in the central part of the country. The predominant inhabitants of the island region a ...
); longaniza de Guinobatan (
Guinobatan, Albay Guinobatan, officially the Municipality of Guinobatan ( bcl, Banwaan kan Guinobatan; tl, Bayan ng Guinobatan), is a 1st class municipality in the province of Albay, Philippines. According to the 2020 census, it has a population of 85,786 people. ...
);
Lucban longganisa Lucban longganisa is a Filipino pork sausage originating from Lucban, Quezon. It is a type of ''de recado'' ''longganisa Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portugues ...
(
Quezon Quezon, officially the Province of Quezon ( tl, Lalawigan ng Quezon), is a province in the Philippines located in the Calabarzon region on Luzon. Kalilayan was the first known name of the province. It was later renamed Tayabas. In honor of the ...
); Pampanga longganisa (
Pampanga Pampanga, officially the Province of Pampanga ( pam, Lalawigan ning Pampanga; tl, Lalawigan ng Pampanga ), is a province in the Central Luzon region of the Philippines. Lying on the northern shore of Manila Bay, Pampanga is bordered by Tarlac ...
); ''
Pinuneg Pinuneg is a Filipino blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken ...
'' (
Cordillera Administrative Region The Cordillera Administrative Region (CAR; ilo, Rehion/Deppaar Administratibo ti Kordiliera; fil, Rehiyong Pampangasiwaan ng Cordillera), also known as the Cordillera Region and Cordillera (), is an administrative region in the Philippines, ...
);
Longganisang Ybanag Tuguegarao longganisa, also known as the Ybanag longganisa, is a Filipino pork sausage originating from the Ybanag people of Tuguegarao City, Cagayan. It is a type of ''de recado'' ''longganisa''. It is made with coarsely ground pork, black pepp ...
(
Cagayan Valley Cagayan Valley ( ilo, Tanap ti Cagayan; fil, Lambak ng Cagayan), is an administrative region in the Philippines, located in the northeastern section of Luzon Island. It is composed of five Philippine provinces: Batanes, Cagayan, Isabela, ...
);
Vigan longganisa Vigan longganisa, also known as the Ilocano longganisa, is a Filipino pork sausage originating from Vigan City, Ilocos Sur. It is a type of ''de recado'' ''longganisa''. It is made with ground lean pork, ground pork fat, brown sugar, garlic, onio ...
(
Ilocos Region Ilocos Region ( ilo, Rehion/Deppaar ti Ilocos; pag, Sagor na Baybay na Luzon/Rehiyon Uno; tl, Rehiyon ng Ilocos) is an administrative region of the Philippines, designated as Region I, occupying the northwestern section of Luzon and part of ...
), etc. * Poland: kiełbasa krakowska (
Kraków Kraków (), or Cracow, is the second-largest and one of the oldest cities in Poland. Situated on the Vistula, Vistula River in Lesser Poland Voivodeship, the city dates back to the seventh century. Kraków was the official capital of Poland un ...
-style), toruńska (
Toruń )'' , image_skyline = , image_caption = , image_flag = POL Toruń flag.svg , image_shield = POL Toruń COA.svg , nickname = City of Angels, Gingerbread city, Copernicus Town , pushpin_map = Kuyavian-Pom ...
), żywiecka (
Żywiec Żywiec () (german: Saybusch) is a town in southern Poland with 31,194 inhabitants (2019). Between 1975 and 1998, it was located within the Bielsko-Biała Voivodeship, but has since become part of the Silesian Voivodeship.It is the capital of Ż ...
), bydgoska (
Bydgoszcz Bydgoszcz ( , , ; german: Bromberg) is a city in northern Poland, straddling the meeting of the River Vistula with its left-bank tributary, the Brda. With a city population of 339,053 as of December 2021 and an urban agglomeration with mor ...
), krotoszyńska (
Krotoszyn Krotoszyn (german: Krotoschin, yi, קראטאשין ''Krotoshin'') is a town in west-central Poland with 30,010 inhabitants . It has been part of the Greater Poland Voivodeship since 1999; it was within Kalisz Voivodeship from 1975 to 1998. ...
), podwawelska (literally: "from under
Wawel The Wawel Royal Castle (; ''Zamek Królewski na Wawelu'') and the Wawel Hill on which it sits constitute the most historically and culturally significant site in Poland. A fortified residency on the Vistula River in Kraków, it was established o ...
"), zielonogórska (
Zielona Góra Zielona Góra is the largest city in Lubusz Voivodeship, located in western Poland, with 140,403 inhabitants (2021). Zielona Góra has a favourable geographical position, being close to the Polish-German border and on several international road ...
), rzeszowska (
Rzeszów Rzeszów ( , ; la, Resovia; yi, ריישא ''Raisha'')) is the largest city in southeastern Poland. It is located on both sides of the Wisłok River in the heartland of the Sandomierz Basin. Rzeszów has been the capital of the Subcarpathian ...
), śląska (
Silesia Silesia (, also , ) is a historical region of Central Europe that lies mostly within Poland, with small parts in the Czech Silesia, Czech Republic and Germany. Its area is approximately , and the population is estimated at around 8,000,000. S ...
), swojska, wiejska, jałowcowa, zwyczajna, polska, krajańska, szynkowa, parówkowa. * Serbia: Sremska kobasica, Sremska salama, Sremski kulen (after the region of
Srem Syrmia ( sh, Srem/Срем or sh, Srijem/Сријем, label=none) is a region of the southern Pannonian Plain, which lies between the Danube and Sava rivers. It is divided between Serbia and Croatia. Most of the region is flat, with the ex ...
/Sirmium), Požarevačka kobasica (after the city of Požarevac) * Slovenia:
Kranjska Carniola ( sl, Kranjska; , german: Krain; it, Carniola; hu, Krajna) is a historical region that comprised parts of present-day Slovenia. Although as a whole it does not exist anymore, Slovenes living within the former borders of the region s ...
( klobasa), after the Slovenian name for the province of
Carniola Carniola ( sl, Kranjska; , german: Krain; it, Carniola; hu, Krajna) is a historical region that comprised parts of present-day Slovenia. Although as a whole it does not exist anymore, Slovenes living within the former borders of the region s ...
* Spain:
botifarra ''Botifarra'' ( es, butifarra; french: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine. ''Botifarra'' is based on ancient recipes, either the Roman sausage ''botulu'' or the ''lucanica'', made of r ...
catalana,
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, ...
riojano, chorizo gallego, chorizo de
Teror Teror is a town and a municipality in the northern part of the island of Gran Canaria in the Province of Las Palmas in the Canary Islands. Its population is 12,671 (2013),Aragón Aragon ( , ; Spanish and an, Aragón ; ca, Aragó ) is an autonomous communities of Spain, autonomous community in Spain, coextensive with the medieval Kingdom of Aragon. In northeastern Spain, the Aragonese autonomous community comprises th ...
, morcilla de
Burgos Burgos () is a city in Spain located in the autonomous community of Castile and León. It is the capital and most populated municipality of the province of Burgos. Burgos is situated in the north of the Iberian Peninsula, on the confluence o ...
, morcilla de
Ronda Ronda () is a town in the Spanish province of Málaga. It is located about west of the city of Málaga, within the autonomous community of Andalusia. Its population is about 35,000. Ronda is known for its cliff-side location and a deep chasm ...
, morcilla extremeña, morcilla dulce canaria, llonganissa de Vic,
fuet Fuet (, lit. "whip") is a Catalan thin, dry-cured, sausage of pork meat in a pork gut. The most famous is made in the ''comarca'' (county) of Osona and is also known as ''Vic fuet'' (''fuet de Vic'', after the city of Vic, capital of Osona). ...
d'
Olot Olot () is the capital city of the '' comarca'' of Garrotxa, in the Province of Girona, Catalonia, Spain. The city is known for its natural landscape, including four volcanoes scattered around the city center. The municipality is part of the Zo ...
, sobrassada mallorquina, botillo de León, llonganissa de
Valencia Valencia ( va, València) is the capital of the autonomous community of Valencia and the third-most populated municipality in Spain, with 791,413 inhabitants. It is also the capital of the province of the same name. The wider urban area al ...
, farinato de
Salamanca Salamanca () is a city in western Spain and is the capital of the Province of Salamanca in the autonomous community of Castile and León. The city lies on several rolling hills by the Tormes River. Its Old City was declared a UNESCO World Herit ...
, etc. * United Kingdom:
Cumberland Cumberland ( ) is a historic counties of England, historic county in the far North West England. It covers part of the Lake District as well as the north Pennines and Solway Firth coast. Cumberland had an administrative function from the 12th c ...
, Chiltern,
Glamorgan , HQ = Cardiff , Government = Glamorgan County Council (1889–1974) , Origin= , Code = GLA , CodeName = Chapman code , Replace = * West Glamorgan * Mid Glamorgan * South Glamorgan , Mot ...
,
Lincolnshire Lincolnshire (abbreviated Lincs.) is a Counties of England, county in the East Midlands of England, with a long coastline on the North Sea to the east. It borders Norfolk to the south-east, Cambridgeshire to the south, Rutland to the south-we ...
, Lorne, etc.


National varieties

Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes.


Africa


North Africa

Merguez is a red, spicy sausage from Morocco, Algeria, Tunisia and Libya, North Africa. It is also popular in France, Israel, and the German state of Saarland, where it is often grilled on a
Schwenker Schwenker is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat: # Schwenker or ''Schwenkbraten'' is a marinated pork neck steak whi ...
. Merguez is made with lamb, beef, or a mixture of both. It can be flavored with a wide range of spices, such as
sumac Sumac ( or ), also spelled sumach, is any of about 35 species of flowering plants in the genus ''Rhus'' and related genera in the cashew family (Anacardiaceae). Sumacs grow in subtropical and temperate regions throughout the world, including Eas ...
for tartness, and
paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from '' Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder ...
,
cayenne pepper The cayenne pepper is a type of '' Capsicum annuum''. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with ...
, or
harissa Harissa ( ar, هريسة ''harīsa'', from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, coriander ...
, a hot chili paste that gives it a red color. It is stuffed into a lamb casing, rather than a pork casing. It is traditionally made fresh and eaten grilled or with couscous. Sun-dried merguez is used to add flavor to tagines. It is also eaten in sandwiches.


South Africa

In South Africa, traditional sausages are known as ''
boerewors Boerewors, () is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Botswana and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words ("far ...
'', or farmer's sausage. Ingredients include game and beef, usually mixed with pork or lamb and with a high percentage of fat. Coriander and vinegar are the two most common seasoning ingredients, although many variations exist. The coarsely-ground nature of the meat as well as the long continuous spiral of sausage are two of its recognisable qualities. Boerewors is traditionally cooked on a ''braai'' (
barbecue Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke ...
). Droë wors is an uncooked sausage similar to boerewors made in a dry-curing process similar to
biltong Biltong is a form of dried, cured meat that originated in Southern African countries (South Africa, Zimbabwe, Malawi, Namibia, Botswana, and Zambia). Various types of meat are used to produce it, ranging from beef to game meats such as ...
. A local variant of the
hot dog A hot dog (uncommonly spelled hotdog) is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener ( Vienna sausage) or a f ...
is the Wors roll, or boerewors roll. This is a hot dog bun with a piece of boerewors in, served with a tomato and onion relish called ''seshebo''. Seshebo can include chilli, atchaar or curries, depending on the area within the country.


Asia


Brunei

is the traditional
Brunei Brunei ( , ), formally Brunei Darussalam ( ms, Negara Brunei Darussalam, Jawi: , ), is a country located on the north coast of the island of Borneo in Southeast Asia. Apart from its South China Sea coast, it is completely surrounded by th ...
an beef sausage. It is made with minced beef and tallow, marinated with garlic, salt, chillies and spices, and stuffed into cow's or buffalo's small intestines. It is then fermented through dehydration. Belutak is a common side dish alongside
ambuyat Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Ambuyat is the national dish of Brunei, and a local specialty in the Malaysian states of Sarawak, Sabah, and the feder ...
.


China

A European-style smoked savory ''hóng cháng'' ( ''red sausage'') is produced in Harbin, China's northernmost major city. It is similar to Lithuanian and Polish sausages including kiełbasa and ''podhalańska'' and tends to have a more European flavour than other Chinese sausages. This kind of sausage was first produced in a Russian-capitalized factory named Churin sausage factory in 1909. Harbin-style sausage has become popular in China, especially in northern regions.
Lap cheong Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name (or ) (). Varieties There is a choice of fatty or lean s ...
(also lap chong, lap chung, lop chong) are dried pork sausages that look and feel like pepperoni but are much sweeter. In southwestern China, sausages are flavored with salt, red pepper and wild pepper. People often cure sausages by smoking and air drying.


Japan

Although Japan is not traditionally known for beef, pork, venison, or even blood sausages, the Japanese do consume a fish-based log called
kamaboko is a type of cured , a processed seafood product common in Japanese cuisine. is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed u ...
, which could be considered a type of sausage. Kamaboko is made with cured ground fish paste called
surimi is a paste made from fish or other meat. The term can also refer to a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and ...
. It is usually shaped into half-moons on top of a small plank of wood and the outside dyed pink. When the kamaboko is cut into slices it appears to have an unmistakable pink rind which surrounds a white interior. It is often cut into thin slices and added to soups, salads,
bento A is the Japanese iteration of a single-portion take-out or home-packed meal, often for lunch. Outside Japan, it is common in other East and Southeast Asian culinary styles, especially within Chinese, Korean, Singaporean cuisines and more, ...
, and many other dishes as a garnish. In recent years, kamaboko has also entered the market as a snack food. Similar to the Slim Jim, cheese, sausage, and fish flavored kamaboko sticks can be found in convenience stores across Japan.


Korea

Sundae A sundae () is an ice cream dessert of American origin that typically consists of one or more scoops of ice cream topped with sauce or syrup and in some cases other toppings such as: sprinkles, whipped cream, marshmallows, peanuts, maraschi ...
, a form of blood sausage, is a traditional Korean sausage. A popular street food, sundae is normally prepared by steaming or boiling cow or pig intestines stuffed with various ingredients. The most common variation is composed of pork blood,
cellophane noodle Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan ...
, sliced carrot and
barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...
stuffed into pig intestines, but other regional variations include
squid True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fittin ...
or
Alaska pollock The Alaska pollock or walleye pollock (''Gadus chalcogrammus'') is a marine fish species of the cod genus '' Gadus'' and family Gadidae. It is a semi-pelagic schooling fish widely distributed in the North Pacific, with largest concentrations ...
casings. Sundae is eaten plain with salt, in stews, or as part of a stir-fry.


Philippines

In the Philippines, sausages are generally called ''
longaniza Longaniza (, or ) is a Spanish sausage ( embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines ...
'' ( Filipino: ''longganisa'') in the northern regions and ''
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, ...
'' ( Visayan: ''choriso'', ''tsoriso'' or ''soriso'') in the southern regions. They are usually fresh or smoked sausages, distinguished primarily by either being sweet (''jamonado'' or ''hamonado'') or garlicky (''de recado'' or ''derecado''). There are numerous kinds of sausages in the Philippines, usually unique to a specific region like
Vigan longganisa Vigan longganisa, also known as the Ilocano longganisa, is a Filipino pork sausage originating from Vigan City, Ilocos Sur. It is a type of ''de recado'' ''longganisa''. It is made with ground lean pork, ground pork fat, brown sugar, garlic, onio ...
,
Alaminos longganisa Alaminos longganisa, also known as longganisa Pangasian, is a Filipino pork sausage originating from Alaminos, Pangasinan. It is a type of ''de recado'' ''longganisa''. It is made with ground lean pork, ground pork fat, brown sugar, coarse salt, ...
, and
Chorizo de Cebu Chorizo de Cebu, also known as longganisa de Cebu, is a Filipino pork sausage originating from Cebu. It is a type of ''hamonada'' (sweet) ''longganisa''. They are distinctively red in color due to the use of achuete seeds. Each link is also us ...
. The most widely known sausages in Philippine cuisine is the Pampanga longganisa. Bulk sausage versions are also known in
Philippine English Philippine English (similar and related to American English) is any variety of English native to the Philippines, including those used by the media and the vast majority of educated Filipinos and English learners in the Philippines from adja ...
as "skinless sausages". There are also a few dry sausages like
Chorizo de Bilbao Chorizo de Bilbao, also known as Chorizo Bilbao, is a type of Filipino pork and beef dry sausage. It was originally produced by Vicente Genato of the Genato Commercial Corporation in Manila and the name is a genericized trademark originating fr ...
and
Chorizo de Macao Chorizo de Macao, sometimes called Chinese Chorizo or Longaniza Macau, is a Filipino dry pork sausage. The ingredients of Chorizo de Macao is identical to other Filipino sweet ''longganisas'' (''longganisa hamonado''), except for its dry textu ...
. Most Filipino sausages are made from pork, but they can also be made from chicken, beef, or even tuna.


Thailand

There are many varieties of sausages known to
Thai cuisine Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian chef David Thompson, an expert on Thai ...
, some of which are specialities of a specific region of Thailand. From
northern Thailand Northern Thailand, or more specifically Lanna, is geographically characterised by several mountain ranges, which continue from the Shan Hills in bordering Myanmar to Laos, and the river valleys which cut through them. Though like most of Thail ...
comes ''
sai ua ''Sai ua'' ( th, ไส้อั่ว, ) or northern Thai sausage or Chiang Mai sausage is a grilled pork sausage from northern Thailand and northeastern Burma. In Thailand, it is a standard food of the northern provinces and it has become very ...
'', a grilled minced pork sausage flavored with
curry paste Indian curry pastes in a UK supermarket Curry paste usually refers to a paste used as a cooking ingredient in the preparation of a curry. There are different varieties of curry paste depending from the region and also within the same cuisine: *In ...
and fresh herbs. Another grilled sausage is called '' sai krok Isan'', a fermented sausage with a distinctive slightly sour taste from northeastern Thailand (the region also known as
Isan Northeast Thailand or Isan ( Isan/ th, อีสาน, ; lo, ອີສານ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pali ''īsānna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 prov ...
). Both sausages are commonly eaten with
sticky rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
, fresh vegetables, and a fresh ''
nam phrik ''Nam phrik'' ( th, น้ำพริก, ) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for ''nam phrik'' type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish ...
'' (Thai chilli paste) or some raw
bird's eye chili Bird's eye chili or Thai chili (Thai: ''prik ki nu'', พริกขี้หนู, literally "mouse dung chili" owing to its shape) is a chili pepper, a variety from the species ''Capsicum annuum'' native to Mexico. Cultivated across Southea ...
es. They might also be served together with a refreshing
Thai salad Salads that are internationally known as Thai salads with a few exceptions fall into four main preparation methods. In Thai cuisine these are called ''yam, tam, lap'' and ''phla''. A few other dishes can also be regarded as being a salad. Overv ...
such as ''som tum'' (
green papaya salad Green papaya salad ( km, បុកល្ហុង, lo, ຕຳຫມາກຫຸ່ງ and th, ส้มตำ) is a spicy salad made from shredded unripe papaya. It was possibly created by the Lao people but is eaten throughout Continental ...
). Also very popular in Thailand is '' naem'', a raw fermented pork sausage similar to the Vietnamese ''nem chua'' and Laotian ''
som moo ''Naem'' ( th, แหนม, , also referred to as ''nham'', ''naem moo'', ''som moo'', ''naem maw'', ''chin som'') is a pork sausage in Laos and Thai. It is a fermented food that has a sour flavor. It has a short shelf life, and is often eaten ...
''. This variety of sausage is often encountered as ''yam naem'' and ''naem khluk'', both of which are Thai salads. Adopted from Vietnam comes '' mu yo''. It is somewhat similar in taste and texture to
liverwurst Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, Latvia, Netherlands, Norway, Polan ...
and, served with a '' nam chim'' (Thai dipping sauce), a popular snack in Thailand. It too can be used as an ingredient for Thai salads and as a meat ingredient in, for instance, Thai soups. ''Kun chiang'' is a dry and sweet
Chinese sausage Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name (or ) (). Varieties There is a choice of fatty or lean s ...
which has also been incorporated into the Thai culinary culture. Known as ''lap cheong'' by
Cantonese Cantonese ( zh, t=廣東話, s=广东话, first=t, cy=Gwóngdūng wá) is a language within the Chinese (Sinitic) branch of the Sino-Tibetan languages originating from the city of Guangzhou (historically known as Canton) and its surrounding a ...
, in Thailand it is most often used, again, as an ingredient for a Thai salad, ''yam kun chiang'', one that is normally only eaten together with ''khao tom kui'', a plain rice
congee Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most ...
. A host of modern, factory-made, sausages have become popular as snacks in recent years. These most often resemble hot-dogs and frankfurters and are commonly sold grilled or deep-fried at street stalls and served with a sweet, sticky and slightly spicy soy-based sauce.


Vietnam


Eurasia


Turkey

In Turkey, sausage is known as ''sosis'', which is made of beef.
Sucuk Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly use ...
(pronounced tsudjuck or
sujuk Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly use ...
with accent on the last syllable) is a type of sausage made in Turkey and neighboring Balkan countries. There are many types of sucuk, but it is mostly made from beef. It is fermented, spiced (with garlic and pepper) and filled in an inedible casing that needs to be peeled off before consuming. Slightly smoked sucuk is considered superior. The taste is spicy, salty and a little raw, similar to pepperoni. Some varieties are extremely hot and/or greasy. Some are adulterated with turkey, water buffalo meat, sheep fat or chicken. There are many dishes made with sucuk, but grilled sucuk remains the most popular. Smoke dried varieties are consumed raw in sandwiches. An intestinal loop is one sucuk. Smoked sucuk is usually straight.


Europe


Britain and Ireland

In the UK and Ireland, sausages are a very popular and common feature of the national diet and popular culture. British sausages and Irish sausages are normally made from raw (i.e., uncooked, uncured, unsmoked) pork, beef, venison or other meats mixed with a variety of herbs and spices and cereals, many recipes of which are traditionally associated with particular regions (for example Cumberland sausages). They normally contain a certain amount of
rusk A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a whea ...
or bread-rusk, and are traditionally cooked by frying, grilling or baking. They are most typically long, the filling compressed by twisting the casing into concatenated "links" into the sausage skin, traditionally made from the prepared
intestine The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans an ...
of the slaughtered animal; most commonly a pig. Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as ''bangers'', particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as
bangers and mash Bangers and mash, also known as sausages and mash, is a traditional British dish, consisting of sausages served with mashed potatoes. It may consist of one of a variety of flavoured sausages made of pork, lamb, or beef (often specifically Cumber ...
. Famously, they are an essential component of a full English, Scottish or Irish breakfast. Some are made to traditional regional recipes such as those from
Cumberland Cumberland ( ) is a historic counties of England, historic county in the far North West England. It covers part of the Lake District as well as the north Pennines and Solway Firth coast. Cumberland had an administrative function from the 12th c ...
or
Lincolnshire Lincolnshire (abbreviated Lincs.) is a Counties of England, county in the East Midlands of England, with a long coastline on the North Sea to the east. It borders Norfolk to the south-east, Cambridgeshire to the south, Rutland to the south-we ...
and, increasingly, to modern recipes which combine fruit such as apples or apricots with the meat or are influenced by other European styles such as the Toulouse sausage or
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, ...
. Vegetarian sausages are also now very widely available, although traditional meatless recipes such as the Welsh '' Selsig Morgannwg'' also exist. A popular and widespread snack is the
sausage roll A sausage roll is a savoury pastry snack, popular in current and former Commonwealth nations, consisting of sausage meat wrapped in puffed pastry. Sausage rolls are sold at retail outlets and are also available from bakeries as a take-away food ...
made from sausage-meat rolled in
puff pastry Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out befo ...
; they are sold from most bakeries and often made at home. Sausages may be baked in a
Yorkshire pudding Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. A common British side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying compon ...
batter to create
toad in the hole Toad in the hole or sausage toad is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump ste ...
, often served with
gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of sa ...
and onions, or they may be cooked with other ingredients in a sausage
casserole A casserole (French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes c ...
. In most areas, sausage meat for frying and
stuffing Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. A ...
into poultry or other meats is sold as ground, spiced meat without casing.
Battered sausage Battered sausages are a type of sausage found all across the United Kingdom, Ireland, Australia and New Zealand. British and Irish battered sausage The battered sausage is a standard menu item in fish and chip shops across the United Kingdom an ...
, consisting of a sausage dipped in batter, and fried, is sold throughout Britain from
fish and chip Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of liv ...
shops. In England, the
saveloy A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and available in most fish and chip shops around England. It is occasionally also available fried in batter. Etymology The word is believed to be derived fr ...
is a type of pre-cooked sausage, larger than a typical hot-dog, which is served hot. A saveloy skin was traditionally colored with bismarck-brown dye giving saveloy a distinctive bright red color. Pigs in blankets is a dish served in the
United Kingdom The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain, is a country in Europe, off the north-western coast of the continental mainland. It comprises England, Scotland, Wales and ...
and the
Republic of Ireland Ireland ( ga, Éire ), also known as the Republic of Ireland (), is a country in north-western Europe consisting of 26 of the 32 counties of the island of Ireland. The capital and largest city is Dublin, on the eastern side of the island. ...
consisting of small sausages (usually chipolatas) wrapped in
bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...
. They are a popular and traditional accompaniment to roast
turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a transcontinental country located mainly on the Anatolian Peninsula in Western Asia, with a small portion on the Balkan Peninsula ...
in a
Christmas dinner Christmas dinner is a meal traditionally eaten at Christmas. This meal can take place any time from the evening of Christmas Eve to the evening of Christmas Day itself. The meals are often particularly rich and substantial, in the tradition of ...
and are served as a
side dish A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal. They are also served cold at children's parties throughout the year. The word chipolata derives from the Italian ''cipollata'', "onioned" or made with onion, although in this context its literal meaning has been forgotten and it need not contain onion.
Black pudding , type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally ...
,
white pudding , country = Great Britain and Ireland , region = England, Ireland, Scotland, Northern Ireland , national_cuisine = United Kingdom and Ireland , creator = , type = Pudding , served = , ma ...
and
Hog's pudding Hog's pudding is a type of sausage produced in Cornwall and Devon. Popular variants of the recipe consist of pork meat and fat, suet, bread, as well as oatmeal or pearl barley formed into a large sausage—also known as 'groats pudding' and are ...
are fairly similar to their Scottish and European counterparts. Following concerns about health and user preference (distaste for horsemeat), heightened by the BSE crisis in the 1990s and the 2013
horsemeat scandal The 2013 horse meat scandal was a food industry scandal in parts of Europe in which foods advertised as containing spicy beef were found to contain undeclared or improperly declared horse meat – as much as 100% of the meat content in some ca ...
, the quality of the meat content in many British sausages improved with a return to the artisanal production of high quality traditional recipes, which had previously been in decline. However, many cheaper sausages contain
mechanically recovered meat Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM) is a paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken, under high pressure thr ...
or meat slurry, which must be so listed on packaging. There are various laws concerning the meat content of sausages in the UK. The minimum meat content to be labelled pork sausages is 42% (30% for other types of meat sausages), although to be classed as meat, the pork can contain 30% fat and 25% connective tissue. Often the cheapest supermarket pork sausages do not have the necessary meat content to be described as pork sausages and are simply labelled ''sausages''; with even less meat content they are described as ''bangers'' (an unregulated name). These typically contain MRM which was previously included in meat content, but under later EU law cannot be so described.


=Scotland

=
Haggis Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though n ...
is generally recognized as the national dish, although not described as a sausage. A popular breakfast food is the square sausage, also known as a Lorne sausage. This is normally eaten as part of a full
Scottish breakfast A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes back bacon, sausages, eggs, black pudding, baked beans, some form of potato, tomatoes, mushrooms, toast, and a ...
or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland. Other types of sausage include
black pudding , type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally ...
, similar to the German and Polish blood sausages. Stornoway black pudding is held in high regard and it has protected geographical indication. Additionally a popular native variety of sausage is the
red pudding Red pudding is a meat dish served mainly at chip shops in some areas of Scotland. Red pudding is associated with the east of Scotland, particularly Fife, but has become less common in recent years.chip shop Chromatin immunoprecipitation (ChIP) is a type of immunoprecipitation experimental technique used to investigate the interaction between proteins and DNA in the cell. It aims to determine whether specific proteins are associated with specific geno ...
s, deep fried in batter and with chips as a red pudding supper.


Bulgaria

Lukanka (луканка) is a spicy salami sausage unique to Bulgarian cuisine. It is similar to
sujuk Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly use ...
but often stronger flavored.


Croatia

Kulen Kulen () is a type of flavored sausage made of minced pork that is traditionally produced in Croatia ( Slavonia) and Serbia (Vojvodina). A regional festival of Kulen is held annually in Bački Petrovac. A kind of kulen from Syrmia has had its ...
is a type of flavored sausage made of minced pork that is traditionally produced in Croatia (Slavonia) and Serbia (Vojvodina), and its designation of origin has been protected. The meat is low-fat, rather brittle and dense, and the flavor is spicy. The red paprika gives it aroma and color, and garlic adds spice. The original kulen recipe does not contain black pepper because its hot flavor comes from hot red paprika. Other types of sausages in Croatia include Češnjovka (Garlic Sausage) and Krvavica (a variation on Blood Sausage).


Denmark

''See the section
Nordic countries The Nordic countries (also known as the Nordics or ''Norden''; lit. 'the North') are a geographical and cultural region in Northern Europe and the North Atlantic. It includes the sovereign states of Denmark, Finland, Iceland, Norway and Sw ...
below''


Finland

The generic word for sausage in Finnish is ''makkara''. Several types of Finnish makkara are similar in appearance to Polish sausages or
bratwurst Bratwurst () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German ''Brätwurst'', from ''brät-'', finely chopped meat, and ''Wurst'', sausage, although in modern German it is o ...
s but have a very different
taste The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor ...
and
texture Texture may refer to: Science and technology * Surface texture, the texture means smoothness, roughness, or bumpiness of the surface of an object * Texture (roads), road surface characteristics with waves shorter than road roughness * Texture ...
. Most makkara have very little spice and are therefore frequently eaten with
mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, seeds of the mustard p ...
,
ketchup Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among o ...
, or other table condiments without a bun. Makkara is usually grilled, roasted over coals or open fire, steamed (called ''höyrymakkara'') or cooked on
sauna A sauna (, ), or sudatory, is a small room or building designed as a place to experience dry or wet heat sessions, or an establishment with one or more of these facilities. The steam and high heat make the bathers perspire. A thermometer in a ...
heating stones. ''Nakki'' is a tinier edition of makkara. There are many types of nakki, with almost as much varieties as larger types of makkara. The closest relative to nakki in North-American cuisine is the thin
knackwurst Knackwurst () (in North America sometimes spelled knockwurst () refers to a type of sausage of northern German origin from the mid-16th century. The many available varieties depend on the geographical region of their production. Etymology and ...
. '' Siskonmakkara'', a finely ground light-colored sausage, is usually encountered as the main ingredient of a soup named ''siskonmakkarakeitto''. Another variety is '' mustamakkara'', lit. black sausage, a specialty of
Tampere Tampere ( , , ; sv, Tammerfors, ) is a city in the Pirkanmaa region, located in the western part of Finland. Tampere is the most populous inland city in the Nordic countries. It has a population of 244,029; the urban area has a population ...
. It is a type of
blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the ...
similar to the Scottish
black pudding , type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally ...
. A Finnish speciality is '' ryynimakkara'', a low-fat sausage which contains
groats Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oat, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosp ...
. Pickled makkara, intended to be consumed as slices, is called ''kestomakkara''. This class includes various mettwurst, salami and Balkanesque styles. The most popular kestomakkara in Finland is ''meetvursti'' (etymologically this word comes from ''mettwurst''), which contains finely ground full meat, ground fat and various spices. It is not unlike salami, but it is usually thicker and less salty. ''Meetvursti'' used to additionally contain horse meat, but hardly any brands contain it anymore, mostly due to the high cost of production. In general, there is no taboo against eating horse meat in Nordic countries, but its popularity has decreased with decreasing availability of suitable horse meat. There is also makkara and meetvursti with game, like
deer Deer or true deer are hoofed ruminant mammals forming the family Cervidae. The two main groups of deer are the Cervinae, including the muntjac, the elk (wapiti), the red deer, and the fallow deer; and the Capreolinae, including the re ...
,
moose The moose (in North America) or elk (in Eurasia) (''Alces alces'') is a member of the New World deer subfamily and is the only species in the genus ''Alces''. It is the largest and heaviest extant species in the deer family. Most adult ma ...
or
reindeer Reindeer (in North American English, known as caribou if wild and ''reindeer'' if domesticated) are deer in the genus ''Rangifer''. For the last few decades, reindeer were assigned to one species, ''Rangifer tarandus'', with about 10 subs ...
meat. Even a ''lohimakkara'', i.e.,
salmon Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family Salmonidae, which are native to tributaries of the North Atlantic (genus '' Salmo'') and North Pacific (genus '' Onco ...
sausage, exists. In Finland there are b- and a-classes of BBQ Sausages like Kabanossi, Camping and HK Sininen Lenkki, Blue Loop. When a thick slice of a thick (diameter about ) makkara is fried and put together with cucumber salad and other fillings between two slices of toast, it becomes a '' porilainen'', named after the town of
Pori ) , website www.pori.fi Pori (; sv, Björneborg ) is a city and municipality on the west coast of Finland. The city is located some from the Gulf of Bothnia, on the estuary of the Kokemäki River, west of Tampere, north of Turku and north- ...
.


France and Belgium

French distinguishes between ''saucisson (sec)'', cured sausage eaten uncooked, and ''saucisse'', fresh sausage that needs cooking. Saucisson is almost always made of pork cured with salt, spices, and occasionally wine or spirits, but it has many variants which may be based on other meats and include nuts, alcohol, and other ingredients. It also differentiates between ''saucisson'' and ''
boudin Boudin () are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Etymology The Anglo-Norman word meant 'sausage', 'blood sausage' or 'entrails' in general. ...
'' ("pudding") which are similar to the British
Black Black is a color which results from the absence or complete absorption of visible light. It is an achromatic color, without hue, like white and grey. It is often used symbolically or figuratively to represent darkness. Black and white ha ...
,
White White is the lightest color and is achromatic (having no hue). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully reflect and scatter all the visible wavelengths of light. White ...
and Red puddings. Specific kinds of French sausage include: * Fresh sausages, mostly grilled, sometimes stewed **
Boudin blanc Boudin () are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Etymology The Anglo-Norman word meant 'sausage', 'blood sausage' or 'entrails' in general ...
, a soft, light-colored sausage made of chicken, pork, or veal, or a mixture, and usually also containing eggs and milk; ** Boudin noir, a blood sausage; **
Andouillette Andouillette () is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are in diameter. True andouillettes are rarely seen outs ...
, made of pork intestines; ** Cervelas de Lyon, with pistachios or truffles; **
Chipolata A chipolata () is a type of fresh sausage, likely created in France. Sausages by that name appear in the 1903 edition of Escoffier's . Chipolatas are often prepared as a relatively thin and short sausage. Chipolatas are typically made from coar ...
, thin and long; ** Crépinette, a small, flattened sausage wrapped in caul fat rather than a casing; ** Merguez, a spicy mutton- or beef-based sausage; **
Saucisse de Toulouse Saucisse de Toulouse (Toulouse Sausage) is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about 3cm in diameter and is usually sold in a co ...
, often used in
cassoulet Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans () ...
* Cured or smoked sausages, '' saucisson'', served thinly sliced **
Andouille Andouille ( , ; ; from Latin'induco') is a smoked sausage made using pork, originating in France. France In France, particularly Brittany and Normandy, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, ...
, usually smoked, made primarily of pork intestines **
Rosette de Lyon Rosette de Lyon is a cured saucisson from France. It is made from pork and usually served thinly sliced. See also * Lyonnaise cuisine * List of sausages This is a list of notable sausages. Sausage is a food usually made from ground me ...
**
Saucisse de Morteau The Morteau sausage (French: saucisse de Morteau; also known as the Belle de Morteau) is a traditional smoked sausage from the Franche-Comté French historical region and take its name from the city of Morteau in the Doubs department. It is smo ...
, smoked **
Saucisson de Lyon Saucisson de Lyon is a large cured pork sausage ('' saucisson sec'') in Lyonnaise cuisine. It sometimes includes some beef or a liqueur.Jane Grigson, ''Charcuterie and French Pork Cookery'', p. 136''f'' It is similar to other large French cured ...
Other French sausages include the
diot A diot is a sausage from the French region of Savoy (La Savoie) which comes in several varieties. Serving Some diots are mostly eaten cooked (grilled, boiled or in the traditional manner, with white wine), while some are dried. They may be eat ...
.


Germany

For the enormous variety of German sausages follow the specific links on the German sausages include Frankfurters/Wieners,
Bratwürste Bratwurst () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German ''Brätwurst'', from ''brät-'', finely chopped meat, and ''Wurst'', sausage, although in modern German it is o ...
, Rindswürste, Knackwürste, and Bockwürste.
Currywurst Currywurst () is a fast food dish of German origin consisting of steamed, fried sausage, usually pork (german: Bratwurst), typically cut into bite-sized chunks and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato past ...
, a dish of sausages with curry sauce, is a popular fast food in Germany.


Greece

Loukániko (
Greek Greek may refer to: Greece Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group. *Greek language, a branch of the Indo-European language family. **Proto-Greek language, the assumed last common ancestor ...
: λουκάνικο) is the common Greek word for
pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...
sausage. The name 'loukaniko' is derived from
ancient Roman cuisine The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans to ...
.


Hungary

Hungarian sausages, when smoked and cured, are called kolbász – different types are often distinguished by their typical regions, e.g. ''
gyulai Gyulai may refer to : * A type of Hungarian sausages, Hungarian sausage People * Ignaz Gyulai (1763-1831), Austrian Empire general of the Napoleonic Wars. Father of Ferencz Gyulai. * Ferencz Gyulai (Pest, 1798 - Vienna, 1868), also known as ''Feren ...
'' and '' csabai'' sausage. As no collective word for "sausage" in the English sense exists in Hungarian, local salamis (see e.g.
winter salami Winter salami ( hu, téliszalámi) is a type of Hungarian people, Hungarian salami produced according to a centuries-old tradition. Made from Mangalitsa pork and spices (white pepper, allspice, and others), winter salami is cured in cold air and Sm ...
) and boiled sausages "hurka" are often not considered when listing regional sausage varieties. The most common boiled sausages are rice liver sausage ("Májas Hurka") and blood sausage ("Véres Hurka"). In the first case, the main ingredient is liver, mixed with rice stuffing. In the latter, the blood is mixed with rice, or pieces of bread rolls. Spices, pepper, salt and marjoram are added.


Iceland

''See the section
Nordic countries The Nordic countries (also known as the Nordics or ''Norden''; lit. 'the North') are a geographical and cultural region in Northern Europe and the North Atlantic. It includes the sovereign states of Denmark, Finland, Iceland, Norway and Sw ...
below''


Italy

Italian sausage In North America, Italian sausage (''salsiccia'' in Italian) most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel as the primary seasoning. In Italy, however, a wide variety of sausages are made ...
s (''salsiccia'' – plural ''salsicce'') are often made of pure pork. Sometimes they may contain beef.
Fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...
seeds and chilli are generally used as the primary spices in the South of Italy, while in the center and North of the country black pepper and garlic are more often used. An early example of Italian sausage is ''
lucanica Lucanica was a rustic pork sausage in Ancient Roman cuisine. Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according to Cicero and Martial, it was brought by Roman troops or slaves from Lucania. It has give ...
'', discovered by
Romans Roman or Romans most often refers to: *Rome, the capital city of Italy * Ancient Rome, Roman civilization from 8th century BC to 5th century AD *Roman people, the people of ancient Rome *''Epistle to the Romans'', shortened to ''Romans'', a lette ...
after the conquest of
Lucania Lucania was a historical region of Southern Italy. It was the land of the Lucani, an Oscan people. It extended from the Tyrrhenian Sea to the Gulf of Taranto. It bordered with Samnium and Campania in the north, Apulia in the east, and Bruttiu ...
. Lucanica's recipe changed over the centuries and spread throughout Italy and the world with slightly different names. Today, lucanica sausage is identified as ''
Lucanica di Picerno Lucanica was a rustic pork sausage in Ancient Roman cuisine. Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according to Cicero and Martial, it was brought by Roman troops or slaves from Lucania. It has giv ...
'', produced in
Basilicata it, Lucano (man) it, Lucana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = ...
(whose territory was part of the ancient Lucania). A different type of sausage that is popular in Italy, found in many varieties, is ''
salame Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days ...
'' (plural ), made from coarsely ground meat (pork or beef) mixed with fat, salted and dried. Spices are added as for ''salsiccia''. ''Salami'' are ready-to-eat as purchased; typically, they are sliced thinly for consumption and eaten cold, for instance as '' salumi''.


Macedonia

Macedonian sausages (''kolbas, lukanec'') are made from fried pork, onions, and
leek The leek is a vegetable, a cultivar of '' Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus '' Al ...
s, with herbs and spices.


Malta

Maltese sausage ('' Maltese'': ''Zalzett tal-Malti'') is made of pork, sea salt, black peppercorns, coriander seeds and parsley. It is short and thick in shape and can be eaten grilled, fried, stewed, steamed or even raw when freshly made. A barbecue variety is similar to the original but with a thinner skin and less salt.


Netherlands

Dutch cuisine Dutch cuisine ( nl, Nederlandse keuken) is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, ...
is not known for its abundant use of sausages in its traditional dishes. Nevertheless, the Dutch have a number of sausage varieties, such as the ''
rookworst The Rookworst (; smoked sausage) is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing (originally made of intestine, but these days usually made of bovine collagen). Described as a Bologna-typ ...
'' (smoked sausage) and the dried ''slagersworst'' (lit. "butchers sausage") mostly found at the specialist butcher shops and still made by hand and spiced following traditionally family recipes. Another common variety in the Netherlands is the ''runderworst'' which is made from beef and the dried sausage known as '' metworst'' or ''droge worst''. The Dutch 's name might suggest its being a variant of the German-style
bratwurst Bratwurst () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German ''Brätwurst'', from ''brät-'', finely chopped meat, and ''Wurst'', sausage, although in modern German it is o ...
, but this is not the case; it is more closely related to the well-known
Afrikaner Afrikaners () are a South African ethnic group descended from predominantly Dutch settlers first arriving at the Cape of Good Hope in the 17th and 18th centuries.Entry: Cape Colony. ''Encyclopædia Britannica Volume 4 Part 2: Brain to Cast ...
Boerewors Boerewors, () is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Botswana and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words ("far ...
.


Nordic countries

Nordic sausages ( da, pølse, no, pølsa/pølse/pylsa/korv/kurv, is, bjúga/pylsa/grjúpán/sperðill, sv, korv) are usually made of 60–80% very finely ground pork, very sparsely spiced with
pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...
,
nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...
,
allspice Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm par ...
or similar sweet spices (ground
mustard seed Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three diff ...
, onion and sugar may also be added). Water, lard, rind, potato starch flour and soy or milk protein are often added for binding and filling. In southern Norway, grill and wiener sausages are often wrapped in a ''lompe'', a potato flatbread somewhat similar to a '' lefse''. Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the
hot dog stand A hot dog stand is a business that sells hot dogs, usually from an external counter. Hot dog stands can be located on a public thoroughfare, near a sports stadium, in a shopping mall, or at a fair. They are often found on the streets of major ...
. Since hot dog stands are ubiquitous in Denmark (known as ''
Pølsevogn ''Pølsevogn(e)'' () are hot dog stands that sell Danish-style hot dogs, such as rød pølse, and sausages as street food. Today, some are mobile, and some are, despite their names, permanent structures. They are equipped with a small kitchen, ...
'') some people regard '' pølser'' as one of the
national dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be ...
es, perhaps along with medisterpølse, a fried, finely ground pork and bacon sausage. The most noticeable aspect of Danish boiled sausages (never the fried ones) is that the casing often contains a traditional bright-red dye. They are also called ''wienerpølser'' and legend has it they originate from
Vienna en, Viennese , iso_code = AT-9 , registration_plate = W , postal_code_type = Postal code , postal_code = , timezone = CET , utc_offset = +1 , timezone_DST ...
where it was once ordered that day-old sausages be dyed as a means of warning. The traditional Swedish ''
falukorv Falukorv ( , ) is a Swedish sausage (''korv'' in Swedish) made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices. Falukorv is a cooked sausage, so it can be eaten without any further prepa ...
'' is a sausage made of a grated mixture of pork and beef or veal with potato flour and mild spices, similarly red-dyed sausage, but about 5 cm thick, usually baked in the oven coated in mustard or cut in slices and fried. The sausage got its name from
Falun Falun () is a city and the seat of Falun Municipality in Dalarna County, Sweden, with 37,291 inhabitants in 2010. It is also the capital of Dalarna County. Falun forms, together with Borlänge, a metropolitan area with just over 100,000 inhabitan ...
, the city from where it originates, after being introduced by German immigrants who came to work in the region's mines. Unlike most other ordinary sausages it is a typical home dish, not sold at hot dog stands. Other Swedish sausages include ''
prinskorv Prinskorv, which directly translates to "prince sausage", is a small Swedish sausage which is often sold in links. Created in 1805 by Viennese butcher Georg Lahner, this dish is usually fried in a frying pan and served with a generous helping of m ...
'', ''
fläskkorv Fläskkorv () is a Swedish sausage made largely or entirely from pork.Travel Stockholm, Sweden: An Illustrated Guide, Phrasebook, and Maps. Published. MobileReference, 2007. Traditionally it is sold raw (though now it is not uncommon to find precook ...
'', ' and '' isterband''; all of these, in addition to ''falukorv'', are often accompanied by potato mash or '' rotmos'' (a root vegetable mash) rather than bread. '' Isterband'' is made of pork, barley groats and potato and is lightly smoked. In Iceland,
lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...
may be added to sausages, giving them a distinct taste. Horse sausage and mutton sausage are also traditional foods in Iceland, although their popularity is waning. Liver sausage, which has been compared to haggis, and blood sausage are also a common foodstuff in Iceland.


Norway

''See the section
Nordic countries The Nordic countries (also known as the Nordics or ''Norden''; lit. 'the North') are a geographical and cultural region in Northern Europe and the North Atlantic. It includes the sovereign states of Denmark, Finland, Iceland, Norway and Sw ...
above''


Poland

Polish sausages, kiełbasa, come in a wide range of styles such as swojska, krajańska, szynkowa (a
ham sausage Ham sausage is a sausage prepared using ham and other ingredients, the latter varying by location. It is a part of the cuisines of China, Germany, Poland and the United States. Ham sausage is a mass-produced food product. By country China Aut ...
), biała, śląska, krakowska, podhalańska, kishka and others. Sausages in Poland are generally made of pork, rarely beef. Sausages with low meat content and additions like soy protein, potato flour or water binding additions are regarded as of low quality. Because of climate conditions, sausages were traditionally preserved by
smoking Smoking is a practice in which a substance is burned and the resulting smoke is typically breathed in to be tasted and absorbed into the bloodstream. Most commonly, the substance used is the dried leaves of the tobacco plant, which have b ...
, rather than drying, like in Mediterranean countries. Since the 14th century, Poland excelled in the production of sausages, thanks in part to the royal hunting excursions across virgin forests with game delivered as gifts to friendly noble families and religious
hierarchy A hierarchy (from Greek: , from , 'president of sacred rites') is an arrangement of items (objects, names, values, categories, etc.) that are represented as being "above", "below", or "at the same level as" one another. Hierarchy is an important ...
across the country. The extended list of beneficiaries of such diplomatic generosity included city magistrates, academy professors,
voivode Voivode (, also spelled ''voievod'', ''voevod'', ''voivoda'', ''vojvoda'' or ''wojewoda'') is a title denoting a military leader or warlord in Central, Southeastern and Eastern Europe since the Early Middle Ages. It primarily referred to the me ...
s,
szlachta The ''szlachta'' (Polish: endonym, Lithuanian: šlėkta) were the noble estate of the realm in the Kingdom of Poland, the Grand Duchy of Lithuania, and the Polish–Lithuanian Commonwealth who, as a class, had the dominating position in ...
and kapituła. Usually the raw meat was delivered in winter and the processed meat throughout the rest of the year. With regard to varieties, early Italian, French and German influences played a role. Meat commonly preserved in fat and by smoking was mentioned by historian
Jan Długosz Jan Długosz (; 1 December 1415 – 19 May 1480), also known in Latin as Johannes Longinus, was a Polish priest, chronicler, diplomat, soldier, and secretary to Bishop Zbigniew Oleśnicki of Kraków. He is considered Poland's first histo ...
in his annals:''Annales seu cronici incliti regni Poloniae'' The ''Annales'' covered events from 965 to 1480, with mention of the hunting castle in
Niepołomice Niepołomice (pronounced ; ) is a town in southern Poland, within the Lesser Poland Voivodeship (since 1999). It is situated on the Vistula River, on the verge of the large virgin Niepołomice Forest. There is a 14th-century hunting castle ...
along with King Władysław sending game to Queen Zofia from
Niepołomice Forest Niepołomice Forest ( pl, Puszcza Niepołomicka) is a large forest complex in western part of Sandomierz Basin, about east of Kraków (center).Polish Journal of Environmental StudiesNiepołomice Forest (Southern Poland): Changes during 30 Year ...
, the most popular hunting ground for the
Polish royalty Polish may refer to: * Anything from or related to Poland, a country in Europe * Polish language * Poles Poles,, ; singular masculine: ''Polak'', singular feminine: ''Polka'' or Polish people, are a West Slavic nation and ethnic group, ...
beginning in the 13th century.


Portugal and Brazil

Embutido (Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed wit ...
s (or enchidos) and linguiça generally contain hashed meat, particularly pork, seasoned with aromatic herbs or spices (pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc.).


Russia

Traditional Russian cuisine eschews the fine cutting or grounding of meat. Thus sausagemaking, though generally known in Russia since at least 12th century, was not popular and largely started in earnest with the Petrine reforms, when a lot of Western products and practices were introduced. Traditional sausages were based on mixing meat with cereals, much like modern kishka and Polish
kaszanka Kaszanka is a traditional blood sausage in the east and central European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat or barley (kasza) stuffed in a pig intestine. It is usually flavored with onion ...
, while the newer purely meat varieties were made in German and Polish styles, often highly spiced and loaded with preservatives for non-refrigerated storage. One of the pre-revolutionary recipes specified as much as half pound of
saltpetre Potassium nitrate is a chemical compound with the chemical formula . This alkali metal nitrate salt is also known as Indian saltpetre (large deposits of which were historically mined in India). It is an ionic salt of potassium ions K+ and nitra ...
per a
pood ''Pood'' ( rus, пуд, r=pud, p=put, plural: or ) is a unit of mass equal to 40 ''funt'' (, Russian pound). Since 1899 it is set to approximately 16.38 kilograms (36.11 pounds). It was used in Russia, Belarus, and Ukraine. ''Pood'' was first m ...
of meat. After the Revolution, the sausage-making was largely concentrated in large, governmentally controlled meat processing plants, often built from the American examples, which introduced new, medically controlled and industrially made styles such as omnipresent Soviet
bologna Bologna (, , ; egl, label= Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 150 different na ...
s — Doktorskaya sausage and its fatter Lyubitelskaya variant, as well as generic wieners and very status-loaded and scarce smoked sausages and
salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 ...
s. Traditional sausages continued to be made for local consumption by the farmers and such, often sold on
Kolkhoz market A kolkhoz ( rus, колхо́з, a=ru-kolkhoz.ogg, p=kɐlˈxos) was a form of collective farm in the Soviet Union. Kolkhozes existed along with state farms or sovkhoz., a syllabic abbreviation, contraction of советское хозяйств� ...
s, like the home-style sausage, made from roughly minced pork and its fat, spiced with garlic and black pepper — this was a raw sausage, intended for roasting or grilling, but sometimes cooked by hot smoking for preservation and flavour (this variant is often called Ukrainian). Since the return of capitalism, all imaginable types of sausage are produced and imported in Russia, but the traditional styles, be it a factory made Doctor's bologna, artisanal links of delicately smoked Ukrainian or boldly red Krakow, or buckwheat-stuffed
blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the ...
, still endure.


Serbia

Types of sausages in Serbia include Sremska, Požarevačka, and Sudžuk.


Spain

In Spain, fresh sausages, ''
salchicha A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...
s'', which are eaten cooked, and cured sausages, ''
embutido (Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed wit ...
s'', which are eaten uncooked, are two distinct categories. Among the cured sausages are found products like
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, ...
,
salchichón Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking or some combination.sobrasada Sobrassada in Balearic Catalan, Balearic or Sobrasada in Spanish language, Spanish, is a raw, Curing (food preservation), cured sausage from the Balearic Islands (Spain) made with ground pork, paprika and salt and other spices. Sobrassada, alo ...
.
Blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the ...
,
morcilla A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the A ...
, is found in both cured and fresh varieties. They are made with pork meat and blood, usually adding rice, garlic, paprika and other spices. There are many regional variations, and in general they are either fried or cooked in
cocido () or ''cozido'' () is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. Etymology In Spanish, ''cocido'' is the past participle of the verb ''cocer'' ("to boil"), so it litera ...
s. Fresh sausage may be red or white. Red sausages contain
paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from '' Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder ...
(
pimentón Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder a ...
in Spanish) and are usually fried; they can also contain other spices such as garlic, pepper or thyme. The most popular type of red sausage is perhaps ''txistorra'', a thin and long paprika sausage originating in
Navarre Navarre (; es, Navarra ; eu, Nafarroa ), officially the Chartered Community of Navarre ( es, Comunidad Foral de Navarra, links=no ; eu, Nafarroako Foru Komunitatea, links=no ), is a foral autonomous community and province in northern Spain, ...
. White sausages do not contain paprika and can be fried, boiled in wine, or, more rarely, in water.


Sweden

''See the section
Nordic countries The Nordic countries (also known as the Nordics or ''Norden''; lit. 'the North') are a geographical and cultural region in Northern Europe and the North Atlantic. It includes the sovereign states of Denmark, Finland, Iceland, Norway and Sw ...
above''


Switzerland

The cervelat, a cooked sausage, is often referred to as Switzerland's national sausage. A great number of regional sausage specialties exist as well.


Ukraine

In Ukrainian sausage is called "kovbasa" (ковбаса). It is a general term and is used to describe a variety of sausages including "domashnia" (homemade kovbasa), "pechinky" (liver kovbasa), "krovianka" (kovbasa filled with blood and buckwheat) and "vudzhena" (smoked kovbasa). The traditional varieties are similar to Polish
kielbasa Kielbasa (, ; from Polish ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the ''Wiejska'' ...
. It is served in a variety of ways such as fried with onions atop
varenyky Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Easte ...
, sliced on rye bread, eaten with an egg and mustard sauce, or in "Yayechnia z Kovbosoyu i yarnoyu" a dish of fried kovbasa with red capsicum and scrambled eggs. In Ukraine kovbasa may be roasted in an oven on both sides and stored in ceramic pots with lard. The sausage is often made at home; however it has become increasingly brought at markets and even supermarkets. Kovbasa also tends to accompany "
pysanka The tradition of egg decoration in Slavic cultures originated in pagan times,Kazimierz Moszyński – Kultura ludowa Słowian, Kraków 1929Anna Zadrożyńska – Powtarzać czas początku, Warsaw 1985, and was transformed by the process of ...
" (dyed and decorated eggs) as well as the eastern Slavic bread, paska in Ukrainian baskets at
Easter Easter,Traditional names for the feast in English are "Easter Day", as in the '' Book of Common Prayer''; "Easter Sunday", used by James Ussher''The Whole Works of the Most Rev. James Ussher, Volume 4'') and Samuel Pepys''The Diary of Samue ...
time and is blessed by the priest with holy water before being consumed.


Latin America

In most of Latin America, a few basic types of sausages are consumed, with slight regional variations on each recipe. These are ''
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, ...
'' (raw, rather than cured and dried like its Spanish namesake), ''
longaniza Longaniza (, or ) is a Spanish sausage ( embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines ...
'' (usually very similar to ''chorizo'' but longer and thinner), ''
morcilla A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the A ...
'' or ''relleno'' (blood sausage), and ''salchichas'' (often similar to
hot dog A hot dog (uncommonly spelled hotdog) is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener ( Vienna sausage) or a f ...
s or
Vienna sausage A Vienna sausage (german: Wiener Würstchen, Wiener; Viennese/Austrian German: ''Frankfurter Würstel'' or ''Würstl''; Swiss German: ''Wienerli''; Swabian: ''Wienerle'' or ''Saitenwurst'') is a thin parboiled sausage traditionally made of por ...
s). Beef tends to be more predominant than in the pork-heavy Spanish equivalents.


Argentina and Uruguay

In Argentina and Uruguay, many sausages are consumed. Eaten as part of the traditional ''
asado ' () is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, por ...
'', ''chorizo'' (beef and/or pork, flavored with spices) and ''morcilla'' (blood sausage or
black pudding , type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally ...
) are the most popular. Both share a Spanish origin. One local variety is the ''salchicha argentina'' (Argentine sausage), ''criolla'' or ''parrillera'' (literally, barbecue-style), made of the same ingredients as the chorizo but thinner. There are hundreds of salami-style sausages. Very popular is the ''salame tandilero'', from the city of Tandil. Other types include ''longaniza'', '' cantimpalo'' and '' soppressata''. Vienna sausages are eaten as an appetizer or in hot dogs (called panchos), which are usually served with different sauces and salads. Leberwurst is usually found in every market. Weisswurst is also a common dish in some regions, eaten usually with mashed potatoes or ''chucrut'' (
sauerkraut Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ...
).


Chile

''
Longaniza Longaniza (, or ) is a Spanish sausage ( embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines ...
'' is the most common type of sausage, or at least the most common name in Chile for sausages that also could be classified as
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, ...
. The Chilean variety is made of four parts pork to one part
bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...
(or less) and seasoned with finely ground garlic, salt, pepper, cumin, oregano, paprika and chilli sauce. The cities of
Chillán Chillán () is the capital city of the Ñuble Region in the Diguillín Province of Chile located about south of the country's capital, Santiago, near the geographical center of the country. It is the capital of the new Ñuble Region since 6 S ...
and San Carlos are known among Chileans for having the best ''longanizas''. Another traditional sausage is the ''prieta'', the Chilean version of
blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the ...
, generally known elsewhere in Latin America as ''morcilla''. In Chile, it contains onions, spices and sometimes walnut or rice and is usually eaten at ''
asado ' () is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, por ...
s'' or accompanied by simple boiled potatoes. It sometimes has a very thick skin so is cut open lengthwise before eating. "Vienesa"s or Vienna sausages are also very common and are mainly used in the '' completo'', the Chilean version of the hot dog.


Colombia

A grilled chorizo served with a buttered ''
arepa ''Arepa'' () is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuis ...
'' is one of the most common
street food Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumpt ...
s in Colombia. Butifarras Soledeñas are sausages from
Soledad, Atlántico Soledad () is a municipality in the Colombian department of Atlántico, part of the metropolitan area of Barranquilla. It is 6th in population in Colombia and 3rd in the Caribbean region, after Barranquilla and Cartagena. It is also the city ...
, Colombia. In addition to the standard Latin American sausages, dried pork sausages are served cold as a snack, often to accompany beer drinking. These include ''cábanos'' (salty, short, thin, and served individually), ''
butifarra ''Botifarra'' ( es, butifarra; french: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine. ''Botifarra'' is based on ancient recipes, either the Roman sausage ''botulu'' or the ''lucanica'', made of r ...
s'' (of
Catalan Catalan may refer to: Catalonia From, or related to Catalonia: * Catalan language, a Romance language * Catalans, an ethnic group formed by the people from, or with origins in, Northern or southern Catalonia Places * 13178 Catalan, asteroid #1 ...
origin; spicier, shorter, fatter and moister than cábanos, often eaten raw, sliced and sprinkled with lemon juice) and ''salchichón'' (a long, thin and heavily processed sausage served in slices).


Mexico

The most common
Mexican Mexican may refer to: Mexico and its culture *Being related to, from, or connected to the country of Mexico, in North America ** People *** Mexicans, inhabitants of the country Mexico and their descendants *** Mexica, ancient indigenous people ...
sausage by far is ''
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, ...
''. It is fresh and usually deep red in color (in most of the rest of Latin America, chorizo is uncolored and coarsely chopped). Some chorizo is so loose that it spills out of its casing as soon as it is cut; this crumbled ''chorizo'' is a popular filling for
torta Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes. Usually, it refers to: * cake or pie in South America, much of Europe, and southern Philippines * flatbread in Spain * a ...
sandwiches, eggs, breakfast burritos and
taco A taco (, , ) is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillin ...
s. ''Salchichas'', ''longaniza'' (a long, thin, lightly spiced, coarse chopped pork sausage),
moronga Moronga, rellena, or morcilla is a kind of blood sausage. It is found in Argentina, Cuba, Colombia, Puerto Rico, Central America, and Mexican cuisine. Spices, herbs (such as ruta, oregano, and mint), onions and chili peppers are added and then boi ...
(a type of blood pudding) and
head cheese Head cheese ( Dutch: ''hoofdkaas'') or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, ...
are also widely consumed.


El Salvador

upTypical sausages from Cojutepeque, El Salvador In El Salvador, chorizos are quite common, and the ones from the city of
Cojutepeque Cojutepeque () is the capital city of El Salvador's Cuscatlán department. It also served as the capital of San Salvador during several years. It also serves as the administrative centre for the surrounding municipality of Cojutepeque. Its popul ...
are particularly well known there. The links, especially of those from Cojutepeque, are separated with corn husks tied in knots (see photo). Like most chorizos in Latin America, they are sold raw and must be cooked.


North America

North American breakfast or country sausage is made from uncooked ground pork, breadcrumbs and salt mixed with
pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...
, sage, and other spices. It is widely sold in grocery stores in a large synthetic plastic casing, or in links which may have a protein casing. It is also available sold by the pound without a casing. It can often be found on a smaller scale in rural regions, especially in southern states, where it is either in fresh patties or in links with either natural or synthetic casings as well as smoked. This sausage is most similar to English-style sausages and has been made in the United States since colonial days. It is commonly sliced into small patties and pan-fried, or cooked and crumbled into
scrambled eggs Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients. Preparation Only eggs are necessary to make scramble ...
or
gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of sa ...
. Other uncooked sausages are available in certain regions in link form, including
Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...
,
bratwurst Bratwurst () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German ''Brätwurst'', from ''brät-'', finely chopped meat, and ''Wurst'', sausage, although in modern German it is o ...
,
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, ...
, and linguica. Several varieties of meat-and-grain sausages developed in the US.
Scrapple Scrapple, also known by the Pennsylvania Dutch name ''Pannhaas'' ("pan tenderloin" in English), is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is for ...
is a pork-and-cornmeal sausage that originated in the Mid-Atlantic States. Goetta is a pork-and-oats sausage that originated in Cincinnati. Livermush, originating in North Carolina, is made with pork, liver, and cornmeal or rice. All were developed by German immigrants. In Louisiana, there is a variety of sausage that is unique to its heritage, a variant of
andouille Andouille ( , ; ; from Latin'induco') is a smoked sausage made using pork, originating in France. France In France, particularly Brittany and Normandy, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, ...
. Unlike the original variety native to Northern France, Louisiana andouille has evolved to be made mainly of pork butt, not tripe, and tends to be spicy with a flavor far too strong for the mustard sauce that traditionally accompanies French andouille: prior to casing, the meat is heavily spiced with cayenne and black pepper. The variety from Louisiana is known as Tasso ham and is often a staple in
Cajun The Cajuns (; French: ''les Cadjins'' or ''les Cadiens'' ), also known as Louisiana ''Acadians'' (French: ''les Acadiens''), are a Louisiana French ethnicity mainly found in the U.S. state of Louisiana. While Cajuns are usually described as ...
and Creole cooking. Traditionally it is smoked over pecan wood or sugar cane as a final step before being ready to eat. In Cajun cuisine,
boudin Boudin () are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Etymology The Anglo-Norman word meant 'sausage', 'blood sausage' or 'entrails' in general. ...
is also popular. Sausages made in the French tradition are popular in Québec, Ontario, and parts of the Prairies, where butchers offer their own variations on the classics. Locals of
Flin Flon Flin Flon (pop. 5,185 in 2016 census; 4,982 in Manitoba and 203 in Saskatchewan) is a mining city, located on a correction line on the border of the Canadian provinces of Manitoba and Saskatchewan, with the majority of the city located within M ...
are especially fond of the
Saucisse de Toulouse Saucisse de Toulouse (Toulouse Sausage) is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about 3cm in diameter and is usually sold in a co ...
, which is often served with
poutine Poutine () is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding it ...
.
Hot dog A hot dog (uncommonly spelled hotdog) is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener ( Vienna sausage) or a f ...
s, also known as frankfurters or wieners, are the most common pre-cooked sausage in the United States and Canada. Another popular variation is the
corn dog A corn dog (also spelled corndog) is a sausage (usually a hot dog) on a stick that has been coated in a thick layer of cornmeal batter and deep fried. It originated in the United States and is commonly found in American cuisine. History Newly ...
, which is a hot dog that is deep fried in cornmeal batter and served on a stick. A common and popular regional sausage in New Jersey and surrounding areas is
pork roll Pork roll is a processed meat commonly available in New Jersey and neighboring states. It was developed in 1856 by John Taylor of Trenton, and sold as "Taylor's Prepared Ham" until 1906. Though since then food labeling regulations require Tay ...
, usually thinly sliced and grilled as a breakfast meat. Other popular ready-to-eat sausages, often eaten in
sandwich A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a po ...
es, include
salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 ...
, American-style
bologna Bologna (, , ; egl, label= Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 150 different na ...
, Lebanon bologna,
prasky Prasky, sometimes spelled praski, is a type of coarse-ground summer sausage or salami related to a German Thuringer sausage, or Plockwurst (not to be confused with a Thuringer-style bratwurst). It is also very closely related to several Hungarian s ...
,
liverwurst Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, Latvia, Netherlands, Norway, Polan ...
, and
head cheese Head cheese ( Dutch: ''hoofdkaas'') or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, ...
.
Pepperoni Pepperoni is an American variety of spicy salami made from cured pork and beef seasoned with paprika or other chili pepper. Prior to cooking, pepperoni is characteristically soft, slightly smoky, and bright red. Thinly sliced pepperoni is one ...
and Italian sausage are popular
pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, on ...
toppings.


Oceania


Australia

Australian sausages have traditionally been made with beef, pork and
chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...
, while recently
game meat Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation (" sporting"), or for trophies. The species of animals hunted as game varies in different parts of the world and by different local jurisdictions, th ...
s such as
kangaroo Kangaroos are four marsupials from the family Macropodidae (macropods, meaning "large foot"). In common use the term is used to describe the largest species from this family, the red kangaroo, as well as the antilopine kangaroo, eastern ...
have been used that typically have much less fat. English style sausages, known colloquially as "snags", come in two varieties: thin, that resemble an English 'breakfast' sausage, and thick, known as 'Merryland' in South Australia. These types of sausage are popular at
barbecue Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke ...
s and can be purchased from any butcher or supermarket.
Devon Devon ( , historically known as Devonshire , ) is a ceremonial and non-metropolitan county in South West England. The most populous settlement in Devon is the city of Plymouth, followed by Devon's county town, the city of Exeter. Devo ...
is a spiced pork sausage similar to
Bologna sausage Bologna sausage, informally baloney ( ), is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage, originally from the city of Bologna (). Typical seasonings for bologna include black pepper, nutmeg, ...
and
Gelbwurst ''Gelbwurst'', meaning “yellow sausage”, is a traditional sausage and deli meat from Bavaria, Germany. Description Gelbwurst was invented in 1905 and is made from pork, veal, and a combination of spices such as ginger and nutmeg. Tradition ...
. It is usually made in a large diameter, and it is often thinly sliced and eaten cold in sandwiches. Mettwurst and other German-style sausages are highly popular in
South Australia South Australia (commonly abbreviated as SA) is a States and territories of Australia, state in the southern central part of Australia. It covers some of the most arid parts of the country. With a total land area of , it is the fourth-largest o ...
, often made in towns like Hahndorf and Tanunda, due to the large German immigration to the state during early settlement. Mettwurst is usually sliced and eaten cold on sandwiches or alone as a snack. A local variation on
cabanossi Kabanos (; plural: ''kabanosy''), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically ...
, developed by Italian migrants after World War II using local cuts of meat, is a popular snack at parties. The Don small goods company developed a spiced snack-style sausage based on the cabanossi in 1991 called Twiggy Sticks. In Australia it is common to eat a sausage on a single slice of bread topped with onions and either tomato or barbeque sauce. This food item is known as a Sausage sizzle.


New Zealand

Sausage roll A sausage roll is a savoury pastry snack, popular in current and former Commonwealth nations, consisting of sausage meat wrapped in puffed pastry. Sausage rolls are sold at retail outlets and are also available from bakeries as a take-away food ...
s are a popular snack and party food, as are
saveloy A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and available in most fish and chip shops around England. It is occasionally also available fried in batter. Etymology The word is believed to be derived fr ...
s,
cheerios Cheerios is a brand of cereal manufactured by General Mills in the United States, consisting of pulverized oats in the shape of a solid torus. In some countries, including the United Kingdom, Cheerios is marketed by Cereal Partners under the ...
, and are locally manufactured
cabanossi Kabanos (; plural: ''kabanosy''), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically ...
. Traditional sausages similar to English bangers are eaten throughout the country; these are usually made of finely ground beef or mutton with breadcrumbs, very mildly spiced, stuffed into an edible collagen casing which crisps and splits when fried. These may be eaten for breakfast, lunch or dinner. In recent years, many international and exotic sausages have also become widely available in New Zealand.


Other variations

Sausages may be served as
hors d'œuvre An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the ...
s, in a
sandwich A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a po ...
, in a bread roll as a
hot dog A hot dog (uncommonly spelled hotdog) is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener ( Vienna sausage) or a f ...
, wrapped in a
tortilla A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of M ...
, or as an ingredient in dishes such as
stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...
s and
casserole A casserole (French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes c ...
s. It can be served on a stick (like the
corn dog A corn dog (also spelled corndog) is a sausage (usually a hot dog) on a stick that has been coated in a thick layer of cornmeal batter and deep fried. It originated in the United States and is commonly found in American cuisine. History Newly ...
) or on a bone as well. Sausage without casing is called ''sausage meat'' and can be fried or used as stuffing for poultry, or for wrapping foods like
Scotch egg A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried . Origin The ''Oxford English Dictionary'' gives the first instance of the name as of 1809, in an edition of Maria Rundell's '' A New System ...
s. Similarly, sausage meat encased in
puff pastry Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out befo ...
is called a ''
sausage roll A sausage roll is a savoury pastry snack, popular in current and former Commonwealth nations, consisting of sausage meat wrapped in puffed pastry. Sausage rolls are sold at retail outlets and are also available from bakeries as a take-away food ...
''. Sausages are almost always fried in oil, served for any meal, particularly breakfast or lunch and often "sweet sausages" have been created which are made with any of the above: dried fruit, nuts, caramel and chocolate, bound with butter and sugar. These sweet sausages are refrigerated rather than fried and usually, however, served for dessert rather than as part of a savory course. Sausages can also be modified to use indigenous ingredients. Mexican styles add oregano and the ''guajillo'' red pepper to the Spanish
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, ...
to give it an even hotter spicy touch. Certain sausages also contain ingredients such as cheese and apple, or types of vegetable.


Vegetarian versions

Vegetarian Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetariani ...
and
vegan Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. ...
sausages are also available in some countries, or can be made from scratch at home. These may be made from
tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...
, seitan, nuts,
pulses In medicine, a pulse represents the tactile arterial palpation of the cardiac cycle (heartbeat) by trained fingertips. The pulse may be palpated in any place that allows an artery to be compressed near the surface of the body, such as at the nec ...
,
mycoprotein Mycoprotein (lit. "fungus protein") is a form of single-cell protein, also known as fungal protein, derived from fungi for human consumption. The only commercial mycoprotein is marketed under the brand name Quorn, currently sold in 17 countries. ...
, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking. These sausages, like most meat-replacement products, generally fall into two categories: some are shaped, colored, flavored, and spiced to replicate the taste and texture of meat as accurately as possible; others such as the Glamorgan sausage rely on spices and vegetables to lend their natural flavor to the product and no attempt is made to imitate meat. While not vegetarian, the soya sausage was invented 1916 in Germany. First known as ''Kölner Wurst'' ("Cologne Sausage") by later German Chancellor
Konrad Adenauer Konrad Hermann Joseph Adenauer (; 5 January 1876 – 19 April 1967) was a German statesman who served as the first chancellor of the Federal Republic of Germany from 1949 to 1963. From 1946 to 1966, he was the first leader of the Christian Dem ...
(1876–1967).


Gallery

File:Salami aka.jpg,
Salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 ...
, a cured sausage File:Veg sausages beans.jpg,
Vegetarian sausages A vegetarian hot dog is a hot dog produced completely from non-meat products. Unlike traditional home-made meat sausages, the casing is not made of intestine, but of cellulose or other plant-based ingredients. The filling is usually based on some ...
with
baked beans Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked, but usually stewed in sauce. Canned ...
on toast File:Chorizo cortado.jpg, A sliced chorizo sausage File:Small sausage rolls.jpg, Two sausage rolls on a plate File:Tray-of-sausages.jpg, Sausages after
roasting Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizatio ...
File:Sausage Sandwich.jpg, A
sausage sandwich A sausage sandwich is a sandwich containing cooked sausage. It may consist of an oblong bread roll such as a baguette or ciabatta roll, and sliced or whole links of sausage, such as hot or sweet Italian sausage, Polish sausage, German sausage ( ...
with egg and ketchup File:Raw sausages.jpg, Raw sausages File:Grillen (10584565295).jpg, Some sausages grilling File:Yam mu yo.jpg, ''Yam mu yo'', a Thai sausage salad File:Alloco.JPG, Sausage and alloco (plantain banana),
Abidjan Abidjan ( , ; N’ko: ߊߓߌߖߊ߲߬) is the economic capital of the Ivory Coast. As of the 2021 census, Abidjan's population was 6.3 million, which is 21.5 percent of overall population of the country, making it the sixth most populous city p ...
(Ivory Coast) File:Salmon Sausage Poland.jpg, A
salmon Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family Salmonidae, which are native to tributaries of the North Atlantic (genus '' Salmo'') and North Pacific (genus '' Onco ...
sausage


See also

*
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 durin ...
*
List of smoked foods This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and f ...
* Pigs in culture ''Similar food'' * Seekh kebab


References


External links

*
The British Sausage
by The English Breakfast Society {{Authority control Garde manger Charcuterie Meat industry Meat Types of food World cuisine Cuisine of Northern Ireland Smoked meat Ancient dishes