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 ...
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 tablet records a dish of intestine casings filled with some sort of forcemeat.
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 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 ...
) and was called '' lucanica'', 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 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 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 ...
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 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. 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 dogs, 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'', 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 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 ...
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.
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 ...
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'')
* Liver sausage (''salsiccia di fegato'')
* Salami (in Italy, ''salami'' is the plural of '' salame'', 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 jars. 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 Eu ...
,
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 from Par ...
, 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 its na ...
,
Thuringian sausage
Thuringian sausage, or ''Thüringer Bratwurst'' in German is a unique sausage from the German state of Thuringia which has protected geographical indication status under European Union law.
History
Thuringian sausage has been produced for ...
,
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
Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sui sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by ...
gyulai (after the town of Gyula), csabai (after the city of
Békéscsaba
Békéscsaba (; sk, Békešská Čaba; see also #Name, other alternative names) is a City with county rights, city with county rights in southeast Hungary, the capital of Békés County.
Geography
Békéscsaba is located in the Great Hungarian ...
),
Debrecener
A debrecener ( hu, debreceni kolbász, german: Debre(c)ziner, it, Salsiccia di Debrecen) is a pork sausage of uniform fine texture and reddish-orange colour, named after the Hungarian city of Debrecen. The sausages are heavily spiced with papr ...
(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 i ...
).
* 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 Passeier ...
(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 capit ...
);
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 ...
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 167 ...
);
chorizo Negrense
''Chorizo negrense'', also known as ''chorizo de Bacólod'', is a Filipino cuisine, Filipino smoked pork sausage originating from Bacolod, Negros Island, Negros. It comes in two flavors: ''hamonado'' (sweet) and ''recado'' (garlicky). It can be pr ...
(
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
Longganisa de Guinobatan is a Filipino cuisine, Filipino pork sausage originating from the town of Guinobatan in Albay, Philippines. It is a type of ''de recado'' ''longganisa''. Each link is typically only in length. It is made from lean pork, p ...
(
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 Portuguese ...
(
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 longganisa is a Filipino pork sausage originating from the province of Pampanga
Pampanga, officially the Province of Pampanga ( pam, Lalawigan ning Pampanga; tl, Lalawigan ng Pampanga ), is a province in the Central Luzon region o ...
(
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 peppe ...
(
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, onion ...
(
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
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'' ...
krakowska (
Kraków
Kraków (), or Cracow, is the second-largest and one of the oldest cities in Poland. Situated on the Vistula River in Lesser Poland Voivodeship, the city dates back to the seventh century. Kraków was the official capital of Poland until 1596 ...
-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 more ...
), 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 Republic and Germany. Its area is approximately , and the population is estimated at around 8,000,000. Silesia is split ...
), 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
Požarevac ( sr-cyr, Пожаревац, ) is a city and the administrative centre of the Braničevo District in eastern Serbia. It is located between three rivers: Danube, Great Morava and Mlava and below the hill Čačalica (208m). As of 2011 ...
)
* Slovenia: Kranjska ( klobasa), after the Slovenian name for the province of Carniola
* 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
, Catalana del Prat, Catalana del Prat Leonada, Prat, Buff Catalana
, country = Spain
, distribution =
, standard MAGRAMA, use = dual-purpose
, nickname =
, apa = continental
, aba =
, ee ...
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 of t ...
, 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 ...
Vic
Vic (; es, Vic or Pancracio Celdrán (2004). Diccionario de topónimos españoles y sus gentilicios (5ª edición). Madrid: Espasa Calpe. p. 843. ISBN 978-84-670-3054-9. «Vic o Vich (viquense, vigitano, vigatán, ausense, ausetano, ausonense): ...
,
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 Zon ...
,
sobrassada
Sobrassada in Balearic or Sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika and salt and other spices. Sobrassada, along with , are traditional Balearic meat products prepared in t ...
Valencia
Valencia ( va, València) is the capital of the Autonomous communities of Spain, autonomous community of Valencian Community, Valencia and the Municipalities of Spain, third-most populated municipality in Spain, with 791,413 inhabitants. It is ...
, 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 Heritag ...
, etc.
* United Kingdom:
Cumberland
Cumberland ( ) is a 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 century until 1974. From 19 ...
Glamorgan
, HQ = Cardiff
, Government = Glamorgan County Council (1889–1974)
, Origin=
, Code = GLA
, CodeName = Chapman code
, Replace =
* West Glamorgan
* Mid Glamorgan
* South Glamorgan
, Motto ...
,
Lincolnshire
Lincolnshire (abbreviated Lincs.) is a 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-west, Leicestershire ...
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
Merguez () is a red, spicy mutton- or beef-based fresh sausage in Maghrebi cuisine. Since the late 20th century, it has been popular in France and Great Britain due to the large Algerian populations.
Merguez is a sausage made with uncooked la ...
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. 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 ...
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).
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 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 alphabet, 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 sur ...
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
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 ''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 sa ...
(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, which could be considered a type of sausage. Kamaboko is made with cured ground fish paste called
surimi
is a paste made from Fish as food, fish or other meat. The term can also refer to a number of East Asian cuisine, East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is ofte ...
. 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 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, 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 pr ...
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 fitting t ...
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 of ...
'' (
Filipino
Filipino may refer to:
* Something from or related to the Philippines
** Filipino language, standardized variety of 'Tagalog', the national language and one of the official languages of the Philippines.
** Filipinos, people who are citizens of th ...
: ''longganisa'') in the northern regions and '' chorizo'' (
Visayan
Visayans ( Visayan: ''mga Bisaya''; ) or Visayan people are a Philippine ethnolinguistic group or metaethnicity native to the Visayas, the southernmost islands of Luzon and a significant portion of Mindanao. When taken as a single ethnic group ...
: ''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, onion ...
,
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
Pampanga longganisa is a Filipino pork sausage originating from the province of Pampanga
Pampanga, officially the Province of Pampanga ( pam, Lalawigan ning Pampanga; tl, Lalawigan ng Pampanga ), is a province in the Central Luzon region o ...
. 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 adjac ...
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 f ...
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 textur ...
. 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 Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David ...
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 Thailand ...
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
''Sai krok Isan'' ( th, ไส้กรอกอีสาน, ) is a fermented sausage originating from the Lao living in the northeastern provinces of Thailand. It is made with pork and rice, and typically eaten as a snack served with bird's eye ...
'', a fermented sausage with a distinctive slightly sour taste from
northeastern Thailand
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 provin ...
(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.
Overvi ...
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
''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 ...
'', a raw fermented pork sausage similar to the
Vietnamese
Vietnamese may refer to:
* Something of, from, or related to Vietnam, a country in Southeast Asia
** A citizen of Vietnam. See Demographics of Vietnam.
* Vietnamese people, or Kinh people, a Southeast Asian ethnic group native to Vietnam
** Overse ...
som moo
''Naem'' ( th, แหนม, , also referred to as ''nham'', ''naem moo'', ''som moo'', ''naem maw'', ''chin som'') is a pork sausage in Lao cuisine, Laos and Thai cuisine, Thai. It is a Fermentation in food processing, fermented food that has a ...
''. 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
''Nam chim'' or ''nam jim'' ( th, น้ำจิ้ม, ) is Thai for "dipping sauce". It can refer to a wide variety of dipping sauces in Lao cuisine and Thai cuisine, with many of them a combination of salty, sweet, spicy and sour.
''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 are ...
, 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. 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 sausage
Cumberland sausage is a pork sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. It is traditionally very long, up to , and sold rolled in a flat, circular coil, but within western Cumbria, it is more often s ...
s). They normally contain a certain amount of rusk 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 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.
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 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 century until 1974. From 19 ...
or
Lincolnshire
Lincolnshire (abbreviated Lincs.) is a 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-west, Leicestershire ...
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.
Vegetarian sausage
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 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 salt ...
and onions, or they may be cooked with other ingredients in a sausage casserole. 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 and ...
, 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 li ...
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
Pigs in blankets or kilted soldiers is a dish served in the United Kingdom and Ireland consisting of small sausages (usually chipolatas) wrapped in bacon. They are a popular and traditional accompaniment to roast turkey in a Christmas dinner ...
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 North ...
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. A ...
consisting of small sausages (usually chipolatas) wrapped in bacon. 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 list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...
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 are fairly similar to their Scottish and European counterparts. Following concerns about health and user preference (distaste for horsemeat), heightened by the
BSE
BSE may refer to:
Medicine
* Bovine spongiform encephalopathy, also known as mad cow disease, a neurodegenerative disease of cattle
* Breast self-examination
Stock exchanges
* Bahrain Stock Exchange, Bahrain
* Baku Stock Exchange, Azerbaijan
* B ...
crisis in the 1990s and the 2013 horsemeat scandal, 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
A reconstituted meat, meat slurry, or emulsified meat is a liquefied meat product that contains fewer fats, pigments and less myoglobin than unprocessed dark meats. Meat slurry is more malleable than dark meats and eases the process of meat distri ...
, 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 shops, deep fried in batter and with chips as a red pudding supper.
Bulgaria
Lukanka
Lukanka ( bg, луканка) is a Bulgarian (sometimes spicy) salami unique to Bulgarian cuisine. It is similar to sujuk, but often stronger flavored. Lukanka is semi-dried, has a flattened cylindrical shape, and brownish-red interior in a skin ...
(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 d ...
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''; literal translation, lit. 'the North') are a geographical and cultural region in Northern Europe and the Atlantic Ocean, North Atlantic. It includes the sovereign states of Denmar ...
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
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...
, 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. ''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. 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 =
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, served = Hot, occasionally ...
.
A Finnish speciality is ''ryynimakkara'', a low-fat sausage which contains groat (grain), groats. 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, moose or reindeer meat. Even a ''lohimakkara'', i.e., Salmon as food, salmon 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.
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'' ("pudding") which are similar to the British Black pudding, Black, White pudding, White and Red pudding, Red puddings.
Specific :French sausages, kinds of French sausage include:
* Fresh sausages, mostly grilled, sometimes stewed
** Boudin blanc, a soft, light-colored sausage made of chicken, pork, or veal, or a mixture, and usually also containing eggs and milk;
** Blood sausage, Boudin noir, a blood sausage;
** Andouillette, made of pork intestines;
** Cervelas de Lyon, with pistachios or truffles;
** Chipolata, thin and long;
** Crépinette, a small, flattened sausage wrapped in caul fat rather than a casing;
**
Merguez
Merguez () is a red, spicy mutton- or beef-based fresh sausage in Maghrebi cuisine. Since the late 20th century, it has been popular in France and Great Britain due to the large Algerian populations.
Merguez is a sausage made with uncooked la ...
, a spicy mutton- or beef-based sausage;
** Saucisse de Toulouse, often used in cassoulet
* Cured or smoked sausages, ''saucisson'', served thinly sliced
** Andouille, usually smoked, made primarily of pork intestines
** Rosette de Lyon
** Saucisse de Morteau, smoked
** Saucisson de Lyon
Other French sausages include the diot.
Germany
For the enormous variety of German sausages follow the specific links on the
German sausages include Hot dog, Frankfurters/Wieners, Bratwurst, Bratwürste, Rindswürste, Knackwurst, Knackwürste, and Bockwurst, Bockwürste. Currywurst, a dish of sausages with curry sauce, is a popular fast food in Germany.
Greece
Loukániko (Greek language, Greek: 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.
Hungary
Hungarian sausages, when smoked and cured, are called
kolbász
Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sui sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by ...
– different types are often distinguished by their typical regions, e.g. ''Kolbász, gyulai'' and ''Kolbász, csabai'' sausage. As no collective word for "sausage" in the English sense exists in Hungarian, local salamis (see e.g. winter salami) 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''; literal translation, lit. 'the North') are a geographical and cultural region in Northern Europe and the Atlantic Ocean, North Atlantic. It includes the sovereign states of Denmar ...
below''
Italy
Italian sausages (''salsiccia'' – plural ''salsicce'') are often made of pure pork. Sometimes they may contain beef. Fennel 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'', discovered by Roman people, Romans 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'', produced in
(whose territory was part of the ancient Lucania).
A different type of sausage that is popular in Italy, found in many varieties, is '' salame'' (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 leeks, with herbs and spices.
Malta
Maltese sausage (''Maltese language, 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 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'' (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 Afrikaans, Afrikaner Boerewors.
Nordic countries
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 Black pepper, pepper, nutmeg, allspice or similar sweet spices (ground mustard seed, onion and sugar may also be added). Water, lard, rind, potato starch, 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. Since hot dog stands are ubiquitous in Denmark (known as ''Pølsevogn'') some people regard ''pølser'' as one of the national dishes, 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'' 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, 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'', ''fläskkorv'', ' and ''isterband''; all of these, in addition to ''falukorv'', are often accompanied by potato mash or ''rutabaga#Preparation and use, rotmos'' (a root vegetable mash) rather than bread. ''Isterband'' is made of pork, barley groats and potato and is lightly smoked.
In Iceland, Lamb and mutton, lamb 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''; literal translation, lit. 'the North') are a geographical and cultural region in Northern Europe and the Atlantic Ocean, North Atlantic. It includes the sovereign states of Denmar ...
above''
Poland
Polish sausages,
kiełbasa
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'' ...
, come in a wide range of styles such as swojska, krajańska, szynkowa (a ham sausage), 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 (cooking), smoking, 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 across the country. The extended list of beneficiaries of such diplomatic generosity included city magistrates, academy professors, voivodes, szlachta 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 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 along with King Władysław sending game to Queen Zofia from Niepołomice Forest, the most popular hunting ground for the List of Polish monarchs, Polish royalty beginning in the 13th century.
Portugal and Brazil
Embutidos (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 Peter the Great, 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 (food), kishka and Polish kaszanka, 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 Russian Revolution, pre-revolutionary recipes specified as much as half pound (mass), pound of saltpetre per a pood 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 sausage, bolognas — Doctor's sausage, Doktorskaya sausage and its fatter Lyubitelskaya sausage, Lyubitelskaya variant, as well as generic Vienna sausage, 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 markets, 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, ''salchichas'', which are eaten cooked, and cured sausages, ''embutidos'', which are eaten uncooked, are two distinct categories. Among the cured sausages are found products like chorizo, salchichón, and sobrasada. Blood sausage, morcilla, 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 cocidos.
Fresh sausage may be red or white. Red sausages contain paprika (pimentón 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. 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''; literal translation, lit. 'the North') are a geographical and cultural region in Northern Europe and the Atlantic Ocean, North Atlantic. It includes the sovereign states of Denmar ...
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, 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" (dyed and decorated eggs) as well as the eastern Slavic bread, Paska (bread), paska in Ukrainian baskets at Easter 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#South America, chorizo'' (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 of ...
'' (usually very similar to ''chorizo'' but longer and thinner), ''morcilla'' or ''relleno'' (blood sausage), and ''salchichas'' (often similar to hot dogs or Vienna sausages). 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'', ''chorizo'' (beef and/or pork, flavored with spices) and ''morcilla'' (blood sausage or
black pudding
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, region =England, Ireland, Scotland
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) 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).
Chile
''Longaniza'' 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. The Chilean variety is made of four parts pork to one part bacon (or less) and seasoned with finely ground garlic, salt, pepper, cumin, oregano, paprika and chilli sauce. The cities of Chillán and San Carlos, Chile, San Carlos are known among Chileans for having the best ''longanizas''.
Another traditional sausage is the ''prieta'', the Chilean version of black pudding, blood sausage, generally known elsewhere in Latin America as ''morcilla''. In Chile, it contains onions, spices and sometimes walnut or rice and is usually eaten at ''asados'' 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'' is one of the most common street foods in Colombia. Butifarras Soledeñas are sausages from Soledad, Atlántico, 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), ''butifarras'' (of Catalan cuisine, Catalan 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 cuisine, Mexican sausage by far is ''Chorizo#Mexico, chorizo''. 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 sandwiches, eggs, breakfast burritos and tacos. ''Salchichas'', ''longaniza'' (a long, thin, lightly spiced, coarse chopped pork sausage), moronga (a type of blood pudding) and head cheese are also widely consumed.
El Salvador
file:Chorizo de Cojutepeque.jpg, upTypical sausages from Cojutepeque, El Salvador
In El Salvador, chorizos are quite common, and the ones from the city of Cojutepeque 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 sausage, breakfast or country sausage is made from uncooked ground pork, breadcrumbs and salt mixed with Black pepper, pepper, salvia officinalis, 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 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 salt ...
. Other uncooked sausages are available in certain regions in link form, including Italian sausage, Italian,
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, and linguica.
Several varieties of meat-and-grain sausages developed in the US. Scrapple 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. 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 cuisine, Cajun and Louisiana Creole cuisine, 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 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 are especially fond of the Saucisse de Toulouse, which is often served with poutine.
Hot dogs, 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, 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, usually thinly sliced and grilled as a breakfast meat.
Other popular ready-to-eat sausages, often eaten in sandwiches, 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 ...
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. Pepperoni and Italian sausage are popular pizza toppings.
Oceania
Australia
Australian sausages have traditionally been made with beef, pork and Chicken (food), chicken, while recently game meats such as kangaroo 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 barbecues and can be purchased from any butcher or supermarket. Devon (sausage), Devon is a spiced pork sausage similar to Bologna sausage and Gelbwurst. 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, often made in towns like Hahndorf, South Australia, Hahndorf and Tanunda, South Australia, 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, 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 rolls 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, savaloy, cheerios, and are locally manufactured cabanossi. 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'œuvres, in a sandwich, in a bread roll as a hot dog, wrapped in a tortilla, or as an ingredient in dishes such as stews and casseroles. It can be served on a stick (like the corn dog) 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 eggs. 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 to give it an even hotter spicy touch. Certain sausages also contain ingredients such as cheese and apple, or types of vegetable.
Vegetarian versions
Vegetarianism, Vegetarian and Veganism, 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, nut (fruit), nuts, pulse (legume), pulses, mycoprotein, 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 (1876–1967).
Gallery
File:Salami aka.jpg, Salami, a cured sausage
File:Veg sausages beans.jpg, Vegetarian sausages with baked beans 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
File:Sausage Sandwich.jpg, A sausage sandwich 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 (Ivory Coast)
File:Salmon Sausage Poland.jpg, A Salmon as food, salmon sausage
See also
* List of sausages
* List of smoked foods
* Pigs in culture
''Similar food''
* Seekh kebab
References
External links
*
The British Sausage by The English Breakfast Society
{{Authority control
Sausages,
Garde manger
Charcuterie
Meat industry
Meat
Types of food
World cuisine
Cuisine of Northern Ireland
Smoked meat
Ancient dishes