A sausage is a type of

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

product usually made from

ground meat Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, includi ...

—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 quantity ...

, 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, quails, a ...

—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 quantitie ...

, 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 (list of glossing abbreviations, abbreviated ) is a word that generally grammatical modifier, modifies a noun or noun phrase or describes its referent. Its semantic role is to change information given by the noun. Tra ...

, 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 ...

, 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 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 traditional

food preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit ...

technique. Sausages may be preserved by curing,

drying Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be considered ...

(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 bee ...

, 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, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

, peppers,

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

, 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. Vegetarianism m ...

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. Di ...

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 In biology, an organ is a collection of tissues joined in a structural unit to serve a common function. In the hierarchy of life, an organ lies between tissue and an organ system. Tissues are formed from same type cells to act together in a f ...

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, ins ...

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 days ...

are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. An

Akkadian cuneiform Cuneiform is a logo-syllabic script that was used to write several languages of the Ancient Middle East. The script was in active use from the early Bronze Age until the beginning of the Common Era. It is named for the characteristic wedge-sha ...

tablet records a dish of intestine casings filled with some sort of

forcemeat Forcemeat (derived from the French ''farcir'', "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous item ...

. A Chinese type of sausage has been described, ''lup cheong'' () from the

Northern and Southern dynasties The Northern and Southern dynasties () was a period of political division in the history of China that lasted from 420 to 589, following the tumultuous era of the Sixteen Kingdoms and the Eastern Jin dynasty. It is sometimes considered as ...

( 589 BC

420 BC __NOTOC__ Year 420 BC was a year of the pre-Julian Roman calendar. The denomination 420 BC for this year has been used since the early medieval period, when the Anno Domini calendar era became the prevalent method in Europe for naming years. ...

), 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. Wurstplatte

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 A ...

in the ''

Odyssey The ''Odyssey'' (; grc, Ὀδύσσεια, Odýsseia, ) is one of two major Ancient Greek literature, ancient Greek Epic poetry, epic poems attributed to Homer. It is one of the oldest extant works of literature still widely read by moder ...

'',

Epicharmus Epicharmus of Kos or Epicharmus Comicus or Epicharmus Comicus Syracusanus ( grc-gre, Ἐπίχαρμος ὁ Κῷος), thought to have lived between c. 550 and c. 460 BC, was a Greek dramatist and philosopher who is often credited with ...

wrote a comedy titled ''The Sausage'', and

Aristophanes Aristophanes (; grc, Ἀριστοφάνης, ; c. 446 – c. 386 BC), son of Philippus, of the deme In Ancient Greece, a deme or ( grc, δῆμος, plural: demoi, δημοι) was a suburb or a subdivision of Athens and other city-states ...

' 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 clas ...

'' 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 cultu ...

and

Romans Roman or Romans most often refers to: *Rome, the capital city of Italy * Ancient Rome, Roman civilization from 8th century BC to 5th century AD *Roman people, the people of ancient Rome *''Epistle to the Romans'', shortened to ''Romans'', a lette ...

and most likely with the various tribes occupying the larger part of Europe. Eleonora Trojan, Julian Piotrowski
''Tradycyjne wędzenie''
AA Publishing. 96 pages. The most famous sausage in ancient Italy was from

Lucania Lucania was a historical region of Southern Italy. It was the land of the Lucani, an Oscan people. It extended from the Tyrrhenian Sea to the Gulf of Taranto. It bordered with Samnium and Campania in the north, Apulia in the east, and Brutti ...

(modern

Basilicata it, Lucano (man) it, Lucana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = ...

) and was called ''

lucanica Lucanica was a rustic pork sausage in Ancient Roman cuisine. Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according to Cicero and Martial, it was brought by Roman troops or slaves from Lucania. It has give ...

'', a name which lives on in a variety of modern sausages in the Mediterranean. During the reign of the Roman emperor

Nero Nero Claudius Caesar Augustus Germanicus ( ; born Lucius Domitius Ahenobarbus; 15 December AD 37 – 9 June AD 68), was the fifth Roman emperor and final emperor of the Julio-Claudian dynasty, reigning from AD 54 un ...

, sausages were associated with the

Lupercalia Lupercalia was a pastoral festival of Ancient Rome observed annually on February 15 to purify the city, promoting health and fertility. Lupercalia was also known as ''dies Februatus'', after the purification instruments called ''februa'', the b ...

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 r ...

outlawed the production of

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 disease) ...

Casings

Traditionally, sausage casings were made of the cleaned intestines, or stomachs in the case of

haggis Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an a ...

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 whole ...

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 wall ...

, or even plastic casings, especially in the case of industrially manufactured sausages. Some forms of sausage, such as

sliced sausage The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. Although termed a sausage, no casing is used to hold the meat in shape, hence it is usually served as square sl ...

, are prepared without a casing. Additionally,

luncheon meat Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on ...

and sausage meat are now available without casings in

tin can A steel can, tin can, tin (especially in British English, Australian English, Canadian English and South African English), steel packaging, or can is a container for the distribution or storage of goods, made of thin metal. Many cans re ...

s and jars.

Ingredients

A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing. Ingredients may include a cheap

starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...

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, 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 specifies that the fat content of different defined types of sausage may not exceed 30%, 35% or 50% by weight; some sausages may contain binders or extenders. Many traditional styles of sausage from Asia and mainland Europe use no bread-based filler and include only meat (lean meat and fat) and flavorings. In the United Kingdom and other countries with

English cuisine English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas ...

traditions, many sausages contain a significant proportion of bread and starch-based fillers, which may comprise 30% of ingredients. The filler in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from the meat. When the food processing industry produces sausages for a low

price point Price points are prices at which demand for a given product is supposed to stay relatively high. Characteristics Introductory microeconomics depicts a demand curve as downward-sloping to the right and either linear or gently convex to the origi ...

, 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 thro ...

, MRM) and

rusk A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a whea ...

. On the other hand, the finest quality contain only choice cuts of meat and seasoning. In Britain, "meat" declared on labels could in the past include fat, connective tissue, and MRM. These ingredients may still be used but must be labelled as such, and up to 10% water may be included without being labelled. Sausages are

emulsion An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althoug ...

-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

DEU Braunschweiger (Mettwurst) S&L 37 MSZ111114

Sausages classification is subject to regional differences of opinion. Various metrics such as types of ingredients, consistency, and preparation are used. In the

English-speaking world Speakers of English are also known as Anglophones, and the countries where English is natively spoken by the majority of the population are termed the '' Anglosphere''. Over two billion people speak English , making English the largest languag ...

, the following distinction between ''fresh'', ''cooked'', and ''dry'' sausages seems to be more or less accepted: * Cooked sausages are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include

hot dog A hot dog (uncommonly spelled hotdog) is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced Hot dog bun, bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener (Vienna sausag ...

s, Braunschweiger, and

liver sausage 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 ...

. Meat-and-grain sausages such as

goetta Goetta ( ) is a meat-and-grain sausage or mush of German inspiration that is popular in Cincinnati/Northern Kentucky metropolitan area, Metro Cincinnati. It is primarily composed of ground meat (pork, or sausage and beef), steel-cut oats, pin-hea ...

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 formed ...

, 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. Some are slow cooked while smoking, in which case the process takes several days or longer, such as the case for '' Gyulai kolbász''. * Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include ''

Boerewors Boerewors, () is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Botswana and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words ("far ...

'', Italian pork sausage,

siskonmakkara Siskonmakkara is a mild, Finnish fresh sausage made of pork, cooked before serving. The meat is soft and smooth-textured and usually squeezed from its casing when cooking. The most common dish using this sausage is siskonmakkara soup (''siskonmakk ...

, 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 Mettwurst () is a strongly flavored German sausage made from raw minced pork preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst. Braunschweiger mettwurst is partially smoked but stil ...

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 sausage Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including ''Lactobacillus'' ...

s are cured sausages that are

fermented Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

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

, Droë wors, Finnish ''meetvursti'', Sucuk, Landjäger (smoked), Slim Jims, and

summer sausage Summer sausage is an American term for any sausage that can be kept without refrigeration until opened. Summer sausage is usually a mixture of pork, but may be made of or contain other meats such as beef or venison. Summer sausage is fermente ...

. * 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 firm ...

, with herbs and spices. Some vegetarian sausages are not necessarily

and may contain ingredients such as

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

. The distinct flavor of some sausages is due to fermentation by ''

Lactobacillus ''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diver ...

'', ''

Pediococcus ''Pediococcus'' is a genus of gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae. They usually occur in pairs or tetrads, and divide along two planes of symmetry, as do the other lactic acid cocci genera '' Aerococc ...

'', or ''

Micrococcus ''Micrococcus'' (mi’ krō kŏk’ Əs) is a genus of bacteria in the Micrococcaceae family. ''Micrococcus'' occurs in a wide range of environments, including water, dust, and soil. Micrococci have Gram-positive spherical cells ranging from abo ...

'' (added as starter cultures) 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''. E ...

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 Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid ...

, and they may be

dried 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 consider ...

, brined or smoked. Most raw sausages will keep for a long time. Examples include Mettwurst and salami. * Cooked sausages (''

Brühwurst Brühwurst ("scalded sausage" or "parboiled sausage") is the collective name for several types of sausages according to the German classification. They are a cooked sausage that are scalded ( parboiled), as opposed to being raw. They are typica ...

'') 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. Altho ...

s and are always cooked. They will not keep long. Examples include

cervelat Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary regionally. The sausages are spelled ''cervelas'' in ...

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 carda ...

. * 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

. They may be heated after casing, and they will keep only for a few days. Examples include

Saumagen Saumagen (, " sow's stomach") is a German dish popular in the Palatinate. The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It is not as thin as a typical sausage casin ...

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 A ...

. In Italy, the basic distinctions are: * Raw sausage (''salsiccia'') with a thin casing * Cured and aged sausage (''salsiccia stagionata'' or ''salsiccia secca'') * Cooked sausage (''wuerstel'') * Blood sausage (''sanguinaccio'' or ''

boudin Boudin () are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Etymology The Anglo-Norman word meant 'sausage', 'blood sausage' or 'entrails' in general. ...

'') * Liver sausage (''salsiccia di fegato'') * Salami (in Italy, ''salami'' is the plural of ''

salame Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days ...

'', a big, cured, fermented and air-dried sausage) * ''Cheese sausage'' (''casalsiccia'') with cheese inside The United States has a particular shelf stable 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. Gasoline ...

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

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 br ...

of vinegar, salt, spices, and often a pink coloring, then canned in

Mason jar A Mason jar, also known as a canning jar or fruit jar, is a glass jar used in home canning to preserve food. It was named after American tinsmith John Landis Mason, who patented it in 1858. The jar's mouth has a screw thread on its outer perime ...

s. They are usually packaged in single

blister pack A blister pack is any of several types of pre-formed plastic packaging used for small consumer goods, foods, and for pharmaceuticals. The primary component of a blister pack is a cavity or pocket made from a formable web, usually a thermoforme ...

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 Departments of France, department in the Bourgogne-Franche-Comté Regions of France, region in eastern France, about from the border with Switzerland. It is one of the two Subprefectures in F ...

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 V ...

(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 i ...

); Calumpit longganisa (

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 Metr ...

);

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 pork sausage originating from the town of Guinobatan in Albay, Philippines. It is a type of ''de recado'' ''longganisa Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also clo ...

(

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 Provinces of the Philippines, province in the Philippines located in the Calabarzon Regions of the Philippines, region on Luzon. Kalilayan was the first known name of th ...

);

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, Nue ...

);

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 on ...

"), 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 Vo ...

), 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 Carniola ( sl, Kranjska; , german: Krain; it, Carniola; hu, Krajna) is a historical region that comprised parts of present-day Slovenia. Although as a whole it does not exist anymore, Slovenes living within the former borders of the region sti ...

* 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 ...

chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or ...

riojano, chorizo gallego, chorizo de

Teror Teror is a town and a municipality in the northern part of the island of Gran Canaria in the Province of Las Palmas in the Canary Islands. Its population is 12,671 (2013),Aragón Aragon ( , ; Spanish and an, Aragón ; ca, Aragó ) is an autonomous communities of Spain, autonomous community in Spain, coextensive with the medieval Kingdom of Aragon. In northeastern Spain, the Aragonese autonomous community comprises th ...

, morcilla de

Burgos Burgos () is a city in Spain located in the autonomous community of Castile and León. It is the capital and most populated municipality of the province of Burgos. Burgos is situated in the north of the Iberian Peninsula, on the confluence 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 ...

, morcilla extremeña, morcilla dulce canaria, llonganissa de

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). ...

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 ...

mallorquina, botillo de León, llonganissa de

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 ...

, Chiltern,

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 ...

, Lorne, etc.

National varieties

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

Africa

North Africa

Merguez 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 ...

for tartness, and

paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder an ...

cayenne pepper The cayenne pepper is a type of ''Capsicum annuum''. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with ...

, or

harissa Harissa ( ar, هريسة ''harīsa'', from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, coriander ...

, a hot chili paste that gives it a red color. It is stuffed into a lamb casing, rather than a pork casing. It is traditionally made fresh and eaten grilled or with couscous. Sun-dried merguez is used to add flavor to tagines. It is also eaten in sandwiches.

South Africa

In South Africa, traditional sausages are known as ''

boerewors Boerewors, () is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Botswana and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words ("far ...

'', or farmer's sausage. Ingredients include game and beef, usually mixed with pork or lamb and with a high percentage of fat. Coriander and vinegar are the two most common seasoning ingredients, although many variations exist. The coarsely-ground nature of the meat as well as the long continuous spiral of sausage are two of its recognisable qualities. Boerewors is traditionally cooked on a ''braai'' (

barbecue Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke t ...

). 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

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

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

Arabiki sausages scrambled eggs Chiang Mai

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 cuisine, 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 cuisine, Chinese, Korean c ...

, and many other dishes as a garnish. In recent years, kamaboko has also entered the market as a snack food. Similar to the Slim Jim, cheese, sausage, and fish flavored kamaboko sticks can be found in convenience stores across Japan.

Korea

Sundae A sundae () is an ice cream dessert of American origin that typically consists of one or more scoops of ice cream topped with sauce or syrup and in some cases other toppings such as: sprinkles, whipped cream, marshmallows, peanuts, maraschino ...

, 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 ...

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 Shoaling and schooling, schooling fish widely distributed in the North Pacific Ocean, N ...

casings. Sundae is eaten plain with salt, in stews, or as part of a stir-fry.

Philippines

09794jfFajardo Echague Street Loyola Sampaloc Quiapo Manilafvf 16

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 ''

'' (

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

, 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

. 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 ...

, some of which are specialities of a specific region of Thailand. From

northern Thailand Northern Thailand, or more specifically Lanna, is geographically characterised by several mountain ranges, which continue from the Shan Hills in bordering Myanmar to Laos, and the river valleys which cut through them. Though like most of 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 provin ...

). 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 ...

''nem chua'' and Laotian ''

som moo ''Naem'' ( th, แหนม, , also referred to as ''nham'', ''naem moo'', ''som moo'', ''naem maw'', ''chin som'') is a pork sausage in 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 Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most o ...

. 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 (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

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

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

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

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 an ...

and onions, or they may be cooked with other ingredients in a sausage

casserole A casserole ( French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes ...

. 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 Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...

. They are a popular and traditional accompaniment to roast

turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a 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

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 distr ...

, 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 now an a ...

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

but often stronger flavored. Wurst on fire

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 (c ...

. 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 other ...

, 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 Knackwurst () (in North America sometimes spelled knockwurst () refers to a type of sausage of northern German origin from the mid-16th century. The many available varieties depend on the geographical region of their production. Etymology and ...

. ''

Siskonmakkara Siskonmakkara is a mild, Finnish fresh sausage made of pork, cooked before serving. The meat is soft and smooth-textured and usually squeezed from its casing when cooking. The most common dish using this sausage is siskonmakkara soup (''siskonmakk ...

'', a finely ground light-colored sausage, is usually encountered as the main ingredient of a soup named ''siskonmakkarakeitto''. Another variety is ''

mustamakkara Mustamakkara () is a type of Finnish blood sausage traditionally eaten with lingonberry jam. It is available in many stores across Finland, but is considered a specialty of Tampere, Pirkanmaa. Mustamakkara is at its best when bought and eaten ...

'', lit. black sausage, a specialty of

Tampere Tampere ( , , ; sv, Tammerfors, ) is a city in the Pirkanmaa region, located in the western part of Finland. Tampere is the most populous inland city in the Nordic countries. It has a population of 244,029; the urban area has a population o ...

. It is a type of

similar to the Scottish

. A Finnish speciality is ''

ryynimakkara Ryynimakkara () is a type of sausage in Finnish cuisine containing groats. Ryynimakkara has barley groats, about one fifth of its weight, lowering its meat and fat content. Also, the fat content is considerably lower than other sausages, usuall ...

'', a low-fat sausage which contains

groats Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oat, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endospe ...

. Pickled makkara, intended to be consumed as slices, is called ''kestomakkara''. This class includes various

mettwurst Mettwurst () is a strongly flavored German sausage made from raw minced pork preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst. Braunschweiger mettwurst is partially smoked but stil ...

, salami and Balkanesque styles. The most popular kestomakkara in Finland is ''meetvursti'' (etymologically this word comes from ''mettwurst''), which contains finely ground full meat, ground fat and various spices. It is not unlike salami, but it is usually thicker and less salty. ''Meetvursti'' used to additionally contain horse meat, but hardly any brands contain it anymore, mostly due to the high cost of production. In general, there is no taboo against eating horse meat in Nordic countries, but its popularity has decreased with decreasing availability of suitable horse meat. There is also makkara and meetvursti with game, like

deer Deer or true deer are hoofed ruminant mammals forming the family Cervidae. The two main groups of deer are the Cervinae, including the muntjac, the elk (wapiti), the red deer, and the fallow deer; and the Capreolinae, including the reindeer ...

moose The moose (in North America) or elk (in Eurasia) (''Alces alces'') is a member of the New World deer subfamily and is the only species in the genus ''Alces''. It is the largest and heaviest extant species in the deer family. Most adult mal ...

reindeer Reindeer (in North American English, known as caribou if wild and ''reindeer'' if domesticated) are deer in the genus ''Rangifer''. For the last few decades, reindeer were assigned to one species, ''Rangifer tarandus'', with about 10 subspe ...

meat. Even a ''lohimakkara'', i.e.,

salmon Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the ...

sausage, exists. In Finland there are b- and a-classes of BBQ Sausages like Kabanossi, Camping and HK Sininen Lenkki, Blue Loop. When a thick slice of a thick (diameter about ) makkara is fried and put together with cucumber salad and other fillings between two slices of toast, it becomes a '' porilainen'', named after the town of

Pori ) , website www.pori.fi Pori (; sv, Björneborg ) is a city and municipality on the west coast of Finland. The city is located some from the Gulf of Bothnia, on the estuary of the Kokemäki River, west of Tampere, north of Turku and north-w ...

France and Belgium

French distinguishes between ''saucisson (sec)'', cured sausage eaten uncooked, and ''saucisse'', fresh sausage that needs cooking.

Saucisson Saucisson () or saucisson sec is a family of thick, dry-cured sausages in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage. Origin Saucisso ...

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 ''

'' ("pudding") which are similar to the British

Black Black is a color which results from the absence or complete absorption of visible light. It is an achromatic color, without hue, like white and grey. It is often used symbolically or figuratively to represent darkness. Black and white have o ...

White White is the lightest color and is achromatic (having no hue). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully reflect and scatter all the visible wavelengths of light. White on ...

and Red puddings. Specific 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; ** Boudin noir, a blood sausage; **

Andouillette Andouillette () is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are in diameter. True andouillettes are rarely seen outsi ...

, made of pork intestines; ** Cervelas de Lyon, with pistachios or truffles; **

Chipolata A chipolata () is a type of fresh sausage, likely created in France. Sausages by that name appear in the 1903 edition of Escoffier's . Chipolatas are often prepared as a relatively thin and short sausage. Chipolatas are typically made from coars ...

, thin and long; **

Crépinette A crépinette is a small, flattened sausage, sometimes referred to as a sausage parcel. It is similar in shape to a sausage patty, circular, and flattened. It is made from minced or ground pork, turkey meat, turkey, veal, Lamb and mutton, lamb or ...

, a small, flattened sausage wrapped in caul fat rather than a casing; **

, a spicy mutton- or beef-based sausage; **

Saucisse de Toulouse Saucisse de Toulouse (Toulouse Sausage) is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about 3cm in diameter and is usually sold in a co ...

, often used in

cassoulet Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans () ...

* Cured or smoked sausages, ''

saucisson Saucisson () or saucisson sec is a family of thick, dry-cured sausages in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage. Origin Saucisso ...

'', served thinly sliced ** Andouille, usually smoked, made primarily of pork intestines **

Rosette de Lyon Rosette de Lyon is a cured saucisson from France. It is made from pork and usually served thinly sliced. See also *Lyonnaise cuisine * List of sausages This is a list of notable sausages. Sausage is a food usually made from ground meat ...

** Saucisse de Morteau, smoked **

Saucisson de Lyon Saucisson de Lyon is a large cured pork sausage ('' saucisson sec'') in Lyonnaise cuisine. It sometimes includes some beef or a liqueur.Jane Grigson, ''Charcuterie and French Pork Cookery'', p. 136''f'' It is similar to other large French cured ...

Other French sausages include the

diot A diot is a sausage from the French region of Savoy (La Savoie) which comes in several varieties. Serving Some diots are mostly eaten cooked (grilled, boiled or in the traditional manner, with white wine), while some are dried. They may be ea ...

Germany

For the enormous variety of German sausages follow the specific links on the German sausages include Frankfurters/Wieners,

Bratwürste Bratwurst () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German ''Brätwurst'', from ''brät-'', finely chopped meat, and ''Wurst'', sausage, although in modern German it is o ...

, Rindswürste, Knackwürste, and Bockwürste.

Currywurst Currywurst () is a fast food dish of German origin consisting of steamed, fried sausage, usually pork (german: Bratwurst), typically cut into bite-sized chunks and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste to ...

, a dish of sausages with curry sauce, is a popular fast food in Germany.

Greece

Loukániko (

: λουκάνικο) is the common Greek word for

sausage. The name 'loukaniko' is derived from

ancient Roman cuisine The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans t ...

Hungary

Hungarian sausages 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 ...

, when smoked and cured, are called

– different types are often distinguished by their typical regions, e.g. ''

gyulai Gyulai may refer to : * A type of Hungarian sausages, Hungarian sausage People * Ignaz Gyulai (1763-1831), Austrian Empire general of the Napoleonic Wars. Father of Ferencz Gyulai. * Ferencz Gyulai (Pest, 1798 - Vienna, 1868), also known as ''Feren ...

'' and '' csabai'' sausage. As no collective word for "sausage" in the English sense exists in Hungarian, local salamis (see e.g.

winter salami Winter salami ( hu, téliszalámi) is a type of Hungarian salami produced according to a centuries-old tradition. Made from Mangalitsa pork and spices (white pepper, allspice, and others), winter salami is cured in cold air and smoked slowly. Dur ...

) 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

below''

Italy

Italian sausage In North America, Italian sausage (''salsiccia'' in Italian) most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel as the primary seasoning. In Italy, however, a wide variety of sausages are made, ...

s (''salsiccia'' – plural ''salsicce'') are often made of pure pork. Sometimes they may contain beef.

Fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...

seeds and chilli are generally used as the primary spices in the South of Italy, while in the center and North of the country black pepper and garlic are more often used. An early example of Italian sausage is ''

'', discovered by

after the conquest of

. 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 ''

'' (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 Salumi (singular salume) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto cotto. The ...

''.

Macedonia

Macedonian sausages (''kolbas, lukanec'') are made from fried pork, onions, and

leek The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Alli ...

s, with herbs and spices.

Malta

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

Netherlands

Dutch cuisine Dutch cuisine ( nl, Nederlandse keuken) is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, fa ...

is not known for its abundant use of sausages in its traditional dishes. Nevertheless, the Dutch have a number of sausage varieties, such as the ''

rookworst The Rookworst (; smoked sausage) is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing (originally made of intestine, but these days usually made of bovine collagen). Described as a Bologna-type ...

'' (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 Metworst () or droge worst (; "dry sausage") is a type of traditional Dutch sausage. The sausages have a strong flavor, and are made from raw minced pork which is then air dried. ''Droge worst'' simply means "dry sausage", referring to drying ...

'' or ''droge worst''. The Dutch 's name might suggest its being a variant of the German-style

, but this is not the case; it is more closely related to the well-known

Afrikaner Afrikaners () are a South African ethnic group descended from Free Burghers, predominantly Dutch settlers first arriving at the Cape of Good Hope in the 17th and 18th centuries.Entry: Cape Colony. ''Encyclopædia Britannica Volume 4 Part 2: ...

Nordic countries

Nordic sausages ( da, pølse, no, pølsa/pølse/pylsa/korv/kurv, is, bjúga/pylsa/grjúpán/sperðill, sv, korv) are usually made of 60–80% very finely ground pork, very sparsely spiced with

pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...

allspice Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry (botany), berry of ''Pimenta dioica'', a Canopy (forest), midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, ...

or similar sweet spices (ground

mustard seed Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three diff ...

, onion and sugar may also be added). Water, lard, rind,

potato starch flour Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. Th ...

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 Lefse () is a traditional soft Norwegian flatbread. It is made with flour, can include riced potatoes, and includes butter, and milk, cream, or lard. It is cooked on a large, flat griddle. Special tools are used to prepare lefse, including a p ...

''. 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 ''Pølsevogn(e)'' () are hot dog stands that sell Danish-style hot dogs, such as rød pølse, and sausages as street food. Today, some are mobile, and some are, despite their names, permanent structures. They are equipped with a small kitchen, ...

'') some people regard '' pølser'' as one of the

national dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be ...

es, perhaps along with

medisterpølse Medisterpølse, medisterkorv or simply medister, is a Scandinavian specialty food consisting of a thick, spiced sausage made of minced pork and suet (or lard), stuffed into a casing. It is a slightly sweet-tasting sausage and the finely-ground m ...

, a fried, finely ground pork and bacon sausage. The most noticeable aspect of Danish boiled sausages (never the fried ones) is that the casing often contains a traditional bright-red dye. They are also called ''wienerpølser'' and legend has it they originate from

Vienna en, Viennese , iso_code = AT-9 , registration_plate = W , postal_code_type = Postal code , postal_code = , timezone = CET , utc_offset = +1 , timezone_DST ...

where it was once ordered that day-old sausages be dyed as a means of warning. The traditional Swedish ''

falukorv Falukorv ( , ) is a Swedish sausage (''korv'' in Swedish) made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices. Falukorv is a cooked sausage, so it can be eaten without any further prepa ...

'' is a sausage made of a grated mixture of pork and beef or veal with potato flour and mild spices, similarly red-dyed sausage, but about 5 cm thick, usually baked in the oven coated in mustard or cut in slices and fried. The sausage got its name from

Falun Falun () is a city and the seat of Falun Municipality in Dalarna County, Sweden, with 37,291 inhabitants in 2010. It is also the capital of Dalarna County. Falun forms, together with Borlänge, a metropolitan area with just over 100,000 inhabita ...

, the city from where it originates, after being introduced by German immigrants who came to work in the region's mines. Unlike most other ordinary sausages it is a typical home dish, not sold at hot dog stands. Other Swedish sausages include ''

prinskorv Prinskorv, which directly translates to "prince sausage", is a small Swedish sausage which is often sold in links. Created in 1805 by Viennese butcher Georg Lahner, this dish is usually fried in a frying pan and served with a generous helping of mu ...

'', ''

fläskkorv Fläskkorv () is a Swedish sausage made largely or entirely from pork.Travel Stockholm, Sweden: An Illustrated Guide, Phrasebook, and Maps. Published. MobileReference, 2007. Traditionally it is sold raw (though now it is not uncommon to find precook ...

'', ' and ''

isterband Isterband (Swedish: "lard-strips") is a coarsely ground, lightly smoked sausage from Sweden. It is made of pork, barley groats and potato. There are many varieties of isterband in Swedish cuisine, such as "småländska isterband" from the region o ...

''; all of these, in addition to ''falukorv'', are often accompanied by potato mash or '' rotmos'' (a root vegetable mash) rather than bread. ''

Isterband Isterband (Swedish: "lard-strips") is a coarsely ground, lightly smoked sausage from Sweden. It is made of pork, barley groats and potato. There are many varieties of isterband in Swedish cuisine, such as "småländska isterband" from the region o ...

'' is made of pork, barley groats and potato and is lightly smoked. In Iceland,

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

may be added to sausages, giving them a distinct taste. Horse sausage and mutton sausage are also traditional foods in Iceland, although their popularity is waning. Liver sausage, which has been compared to haggis, and blood sausage are also a common foodstuff in Iceland.

Norway

''See the section

above''

Poland

Polish sausages,

, come in a wide range of styles such as swojska, krajańska, szynkowa (a

ham sausage Ham sausage is a sausage prepared using ham and other ingredients, the latter varying by location. It is a part of the cuisines of China, Germany, Poland and the United States. Ham sausage is a mass-produced food product. By country China Auto ...

), 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

, rather than drying, like in Mediterranean countries. Since the 14th century, Poland excelled in the production of sausages, thanks in part to the royal hunting excursions across virgin forests with game delivered as gifts to friendly noble families and religious

hierarchy A hierarchy (from Greek: , from , 'president of sacred rites') is an arrangement of items (objects, names, values, categories, etc.) that are represented as being "above", "below", or "at the same level as" one another. Hierarchy is an important ...

across the country. The extended list of beneficiaries of such diplomatic generosity included city magistrates, academy professors,

voivode Voivode (, also spelled ''voievod'', ''voevod'', ''voivoda'', ''vojvoda'' or ''wojewoda'') is a title denoting a military leader or warlord in Central, Southeastern and Eastern Europe since the Early Middle Ages. It primarily referred to the me ...

szlachta The ''szlachta'' (Polish: endonym, Lithuanian: šlėkta) were the noble estate of the realm in the Kingdom of Poland, the Grand Duchy of Lithuania, and the Polish–Lithuanian Commonwealth who, as a class, had the dominating position in the ...

and kapituła. Usually the raw meat was delivered in winter and the processed meat throughout the rest of the year. With regard to varieties, early Italian, French and German influences played a role. Meat commonly preserved in fat and by smoking was mentioned by historian

Jan Długosz Jan Długosz (; 1 December 1415 – 19 May 1480), also known in Latin as Johannes Longinus, was a Polish priest, chronicler, diplomat, soldier, and secretary to Bishop Zbigniew Oleśnicki of Kraków. He is considered Poland's first histor ...

in his annals:''Annales seu cronici incliti regni Poloniae'' The ''Annales'' covered events from 965 to 1480, with mention of the hunting castle in

Niepołomice Niepołomice (pronounced ; ) is a town in southern Poland, within the Lesser Poland Voivodeship (since 1999). It is situated on the Vistula River, on the verge of the large virgin Niepołomice Forest. There is a 14th-century Niepołomice Ca ...

along with King Władysław sending game to Queen Zofia from Niepołomice Forest, the most popular hunting ground for the

Polish royalty Polish may refer to: * Anything from or related to Poland, a country in Europe * Polish language * Poles Poles,, ; singular masculine: ''Polak'', singular feminine: ''Polka'' or Polish people, are a West Slavic nation and ethnic group, w ...

beginning in the 13th century.

Portugal and Brazil

Embutido (Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with ...

s (or enchidos) and

linguiça ''Linguiça'' or ''lingüiça'' () calabresa is Calabrian chili-seasoned smoke-cured pork sausage seasoned with garlic and paprika, popular in Portugal, Brazil, Lusophone countries, and the U.S. state of Hawaii, created by Calabrian immigr ...

generally contain hashed meat, particularly pork, seasoned with aromatic herbs or spices (pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc.).

Russia

Traditional Russian cuisine eschews the fine cutting or grounding of meat. Thus sausagemaking, though generally known in Russia since at least 12th century, was not popular and largely started in earnest with the Petrine reforms, when a lot of Western products and practices were introduced. Traditional sausages were based on mixing meat with cereals, much like modern kishka and Polish

kaszanka Kaszanka is a traditional blood sausage in the east and central European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat or barley (kasza) stuffed in a pig intestine. It is usually flavored with onion ...

, while the newer purely meat varieties were made in German and Polish styles, often highly spiced and loaded with preservatives for non-refrigerated storage. One of the pre-revolutionary recipes specified as much as half pound of

saltpetre Potassium nitrate is a chemical compound with the chemical formula . This alkali metal nitrate salt is also known as Indian saltpetre (large deposits of which were historically mined in India). It is an ionic salt of potassium ions K+ and nitra ...

per a

pood ''Pood'' ( rus, пуд, r=pud, p=put, plural: or ) is a unit of mass equal to 40 ''funt'' (, Russian pound). Since 1899 it is set to approximately 16.38 kilograms (36.11 pounds). It was used in Russia, Belarus, and Ukraine. ''Pood'' was first ...

of meat. After the Revolution, the sausage-making was largely concentrated in large, governmentally controlled meat processing plants, often built from the American examples, which introduced new, medically controlled and industrially made styles such as omnipresent Soviet

bologna Bologna (, , ; egl, label= Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 150 different nat ...

s — Doktorskaya sausage and its fatter Lyubitelskaya variant, as well as generic wieners and very status-loaded and scarce smoked sausages and

s. Traditional sausages continued to be made for local consumption by the farmers and such, often sold on

Kolkhoz market A kolkhoz ( rus, колхо́з, a=ru-kolkhoz.ogg, p=kɐlˈxos) was a form of collective farm in the Soviet Union. Kolkhozes existed along with state farms or sovkhoz., a syllabic abbreviation, contraction of советское хозяйств� ...

s, like the home-style sausage, made from roughly minced pork and its fat, spiced with garlic and black pepper — this was a raw sausage, intended for roasting or grilling, but sometimes cooked by hot smoking for preservation and flavour (this variant is often called Ukrainian). Since the return of capitalism, all imaginable types of sausage are produced and imported in Russia, but the traditional styles, be it a factory made Doctor's bologna, artisanal links of delicately smoked Ukrainian or boldly red Krakow, or buckwheat-stuffed

, still endure.

Serbia

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

Spain

In Spain, fresh sausages, ''

salchicha A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

s'', which are eaten cooked, and cured sausages, ''

embutido (Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with ...

s'', which are eaten uncooked, are two distinct categories. Among the cured sausages are found products like

salchichón Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking or some combination.sobrasada.

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 A ...

morcilla A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the A ...

, is found in both cured and fresh varieties. They are made with pork meat and blood, usually adding rice, garlic, paprika and other spices. There are many regional variations, and in general they are either fried or cooked in

cocido () or ''cozido'' () is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. Etymology In Spanish, ''cocido'' is the past participle of the verb ''cocer'' ("to boil"), so it literal ...

s. Fresh sausage may be red or white. Red sausages contain

(

pimentón Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder an ...

in Spanish) and are usually fried; they can also contain other spices such as garlic, pepper or thyme. The most popular type of red sausage is perhaps ''txistorra'', a thin and long paprika sausage originating in

Navarre Navarre (; es, Navarra ; eu, Nafarroa ), officially the Chartered Community of Navarre ( es, Comunidad Foral de Navarra, links=no ; eu, Nafarroako Foru Komunitatea, links=no ), is a foral autonomous community and province in northern Spain, ...

. White sausages do not contain paprika and can be fried, boiled in wine, or, more rarely, in water.

Sweden

''See the section

above''

Switzerland

The

, 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

. It is served in a variety of ways such as fried with onions atop

varenyky Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Eas ...

, sliced on rye bread, eaten with an egg and mustard sauce, or in "Yayechnia z Kovbosoyu i yarnoyu" a dish of fried kovbasa with red capsicum and scrambled eggs. In Ukraine kovbasa may be roasted in an oven on both sides and stored in ceramic pots with lard. The sausage is often made at home; however it has become increasingly brought at markets and even supermarkets. Kovbasa also tends to accompany "

pysanka The tradition of egg decoration in Slavic cultures originated in pagan times,Kazimierz Moszyński – Kultura ludowa Słowian, Kraków 1929Anna Zadrożyńska – Powtarzać czas początku, Warsaw 1985, and was transformed by the process of r ...

" (dyed and decorated eggs) as well as the eastern Slavic bread, paska in Ukrainian baskets at

Easter Easter,Traditional names for the feast in English are "Easter Day", as in the '' Book of Common Prayer''; "Easter Sunday", used by James Ussher''The Whole Works of the Most Rev. James Ussher, Volume 4'') and Samuel Pepys''The Diary of Samuel ...

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 ''

'' (raw, rather than cured and dried like its Spanish namesake), ''

'' (usually very similar to ''chorizo'' but longer and thinner), ''

'' or ''relleno'' (blood sausage), and ''salchichas'' (often similar to

s or

Vienna sausage A Vienna sausage (german: Wiener Würstchen, Wiener; Viennese/Austrian German: ''Frankfurter Würstel'' or ''Würstl''; Swiss German: ''Wienerli''; Swabian: ''Wienerle'' or ''Saitenwurst'') is a thin parboiled sausage traditionally made of p ...

s). Beef tends to be more predominant than in the pork-heavy Spanish equivalents.

Argentina and Uruguay

In Argentina and Uruguay, many sausages are consumed. Eaten as part of the traditional '' asado'', ''chorizo'' (beef and/or pork, flavored with spices) and ''morcilla'' (blood sausage or

) 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 Tandil is the main city of the homonymous Partidos of Buenos Aires, partido (department), located in Argentina, in the southeast of Buenos Aires Province, just north-northwest of Tandilia hills. The city was founded in 1823 and its name originate ...

. Other types include ''longaniza'', '' cantimpalo'' and ''

soppressata Soppressata is an Italian dry salami. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria. It ...

''. Vienna sausages are eaten as an appetizer or in hot dogs (called panchos), which are usually served with different sauces and salads.

Leberwurst 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 ...

is usually found in every market. Weisswurst is also a common dish in some regions, eaten usually with mashed potatoes or ''chucrut'' (

sauerkraut Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferme ...

Chile

Longaniza Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of ...

'' is the most common type of sausage, or at least the most common name in Chile for sausages that also could be classified as

. The Chilean variety is made of four parts pork to one part

(or less) and seasoned with finely ground garlic, salt, pepper, cumin, oregano, paprika and chilli sauce. The cities of

Chillán Chillán () is the capital city of the Ñuble Region in the Diguillín Province of Chile located about south of the country's capital, Santiago, near the geographical center of the country. It is the capital of the new Ñuble Region since 6 Sept ...

and San Carlos are known among Chileans for having the best ''longanizas''. Another traditional sausage is the ''prieta'', the Chilean version of

, 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 A Vienna sausage (german: Wiener Würstchen, Wiener; Viennese/Austrian German: ''Frankfurter Würstel'' or ''Würstl''; Swiss German: ''Wienerli''; Swabian: ''Wienerle'' or ''Saitenwurst'') is a thin parboiled sausage traditionally made of po ...

are also very common and are mainly used in the ''

completo The completo (Spanish for "complete", "total") is a hot dog variation eaten in Chile, usually served with ingredients such as chopped tomatoes, avocados, mayonnaise, sauerkraut, salsa Americana, ají pepper and green sauce. It can be twice the ...

'', the Chilean version of the hot dog.

Colombia

A grilled chorizo served with a buttered ''

arepa ''Arepa'' () is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuis ...

'' is one of the most common

street food Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption ...

s in Colombia.

Butifarras Soledeñas ''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 ...

are sausages from

Soledad, Atlántico Soledad () is a municipality in the Colombian department of Atlántico, part of the metropolitan area of Barranquilla. It is 6th in population in Colombia and 3rd in the Caribbean region, after Barranquilla and Cartagena. It is also the city ...

, Colombia. In addition to the standard Latin American sausages, dried pork sausages are served cold as a snack, often to accompany beer drinking. These include ''cábanos'' (salty, short, thin, and served individually), ''

butifarra ''Botifarra'' ( es, butifarra; french: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine. ''Botifarra'' is based on ancient recipes, either the Roman times, Roman sausage ''botulu'' or the ''lucanica ...

s'' (of

Catalan Catalan may refer to: Catalonia From, or related to Catalonia: * Catalan language, a Romance language * Catalans, an ethnic group formed by the people from, or with origins in, Northern or southern Catalonia Places * 13178 Catalan, asteroid #1 ...

origin; spicier, shorter, fatter and moister than cábanos, often eaten raw, sliced and sprinkled with lemon juice) and ''salchichón'' (a long, thin and heavily processed sausage served in slices).

Mexico

The most common Mexican sausage by far is ''

''. It is fresh and usually deep red in color (in most of the rest of Latin America, chorizo is uncolored and coarsely chopped). Some chorizo is so loose that it spills out of its casing as soon as it is cut; this crumbled ''chorizo'' is a popular filling for

torta Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes. Usually, it refers to: * cake or pie in South America, much of Europe, and southern Philippines * flatbread in Spain * a ...

sandwiches, eggs,

breakfast burrito The breakfast burrito, sometimes referred to as a breakfast wrap outside of the American Southwest, is a variety of American breakfast composed of breakfast items wrapped inside a flour tortilla burrito. This style was invented and popularized ...

s and

taco A taco (, , ) is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of filling ...

s. ''Salchichas'', ''longaniza'' (a long, thin, lightly spiced, coarse chopped pork sausage),

moronga Moronga, rellena, or morcilla is a kind of blood sausage. It is found in Argentina, Cuba, Colombia, Puerto Rico, Central America, and Mexican cuisine. Spices, herbs (such as ruta, oregano, and mint), onions and chili peppers are added and then ...

(a type of blood pudding) and

head cheese Head cheese (Dutch: ''hoofdkaas'') or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, ...

are also widely consumed.

El Salvador

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

, 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

. Other uncooked sausages are available in certain regions in link form, including Italian sausage, Italian,

, 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,

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

, 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

, American-style

, Lebanon bologna, prasky,

, and

. 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

s 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.

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

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

, wrapped in a tortilla, or as an ingredient in dishes such as stews and

s. 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

is called a ''

''. 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

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

, 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

sausage

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