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A sausage is a type of
meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
product usually made from ground meat—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. When used as an adjective, 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 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, etc.), and the manner of preparation. In the 21st century, vegetarian and vegan varieties of sausage in which plant-based ingredients are used instead of meat have become much more widely available and consumed.


Etymology

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


History

Sausage making is a natural outcome of efficient butchery. Traditionally, sausage makers salted various tissues and organs such as scraps, organ meats, 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 are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. An Akkadian cuneiform tablet records a dish of intestine casings filled with some sort of forcemeat. A Chinese type of sausage has been described, ''lup cheong'' () from the Northern and Southern dynasties (
589 BC The year 589 BC was a year of the pre-Julian Roman calendar. In the Roman Empire, it was known as year 165 '' Ab urbe condita'' . The denomination 589 BC for this year has been used since the early medieval period, when the Anno Domini calendar ...
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 A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes thr ...
, ginger, and pepper. The modern type of ''lup cheong'' has a comparatively long shelf life, mainly because of a high content of
lactobacilli The ''Lactobacillaceae'' are a family of lactic acid bacteria. It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; in the ''Lactobacillaceae,'' the pathway used for hexose fermentati ...
—so high that it is considered sour by many. The Greek poet Homer 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'', Epicharmus wrote a comedy titled ''The Sausage'', and Aristophanes' 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 and Romans and most likely with the various tribes occupying the larger part of Europe. Eleonora Trojan, Julian Piotrowski
''Tradycyjne wędzenie''
AA Publishing. 96 pages.
The most famous sausage in ancient Italy was from Lucania (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'', a name which lives on in a variety of modern sausages in the Mediterranean. During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. Early in the 10th century during the Byzantine Empire, Leo VI the Wise outlawed the production of
blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the A ...
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 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, or even plastic casings, especially in the case of industrially manufactured sausages. Some forms of sausage, such as
sliced sausage The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. Although termed a sausage, no casing is used to hold the meat in shape, hence it is usually served as square sl ...
, are prepared without a casing. Additionally, luncheon meat and sausage meat are now available without casings in tin cans and
jars A jar is a rigid, cylindrical or slightly conical container, typically made of glass, ceramic, or plastic, with a wide mouth or opening that can be closed with a lid, screw cap, lug cap, cork stopper, roll-on cap, crimp-on cap, press-on cap, ...
.


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 Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
, or poultry. The lean meat-to-fat ratio depends upon the style and producer. The meat content as labelled may exceed 100%, which happens when the weight of meat exceeds the total weight of the sausage after it has been made, sometimes including a drying process which reduces water content. In some jurisdictions foods described as sausages must meet regulations governing their content. For example, in the United States The
Department of Agriculture An agriculture ministry (also called an) agriculture department, agriculture board, agriculture council, or agriculture agency, or ministry of rural development) is a ministry charged with agriculture. The ministry is often headed by a minister f ...
specifies that the fat content of different defined types of sausage may not exceed 30%, 35% or 50% by weight; some sausages may contain binders or extenders. Many traditional styles of sausage from Asia and mainland Europe use no bread-based filler and include only meat (lean meat and fat) and flavorings. In the United Kingdom and other countries with English cuisine traditions, many sausages contain a significant proportion of bread and starch-based fillers, which may comprise 30% of ingredients. The filler in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from the meat. When the food processing industry produces sausages for a low price point, almost any part of the animal can end up in sausages, varying from cheap, fatty specimens stuffed with meat blasted off the carcasses (
mechanically recovered meat Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM) is a paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken, under high pressure thro ...
, MRM) and rusk. On the other hand, the finest quality contain only choice cuts of meat and seasoning. In Britain, "meat" declared on labels could in the past include fat, connective tissue, and MRM. These ingredients may still be used but must be labelled as such, and up to 10% water may be included without being labelled. Sausages are emulsion-type products. They are composed of solid fat globules, dispersed in protein solution. The proteins function by coating the fat and stabilizing them in water.


Classifications

Sausages classification is subject to regional differences of opinion. Various metrics such as types of ingredients, consistency, and preparation are used. In the English-speaking world, the following distinction between ''fresh'', ''cooked'', and ''dry'' sausages seems to be more or less accepted: * Cooked sausages are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger, and
liver sausage 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 Mortadella () is a large Italian cuisine, Italian sausage or luncheon meat (''salumi, salume'' ) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck o ...
. Some are slow cooked while smoking, in which case the process takes several days or longer, such as the case for ''
Gyulai kolbász Gyulai may refer to : * A type of 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 ''Ferenc Gyulai, Ferencz G ...
''. * Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include '' Boerewors'', Italian pork sausage,
siskonmakkara 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. * Fresh smoked sausages are fresh sausages that are smoked and cured. They do not normally require refrigeration and do not require any further cooking before eating. Examples include Mettwurst and
Teewurst Teewurst () is a German sausage made from two parts raw pork (and sometimes beef) and one part bacon; they are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood. The sausage then has t ...
which are meat preparations packed in sausage casing but squeezed out of it (just like any other spread from a tube). * Dry sausages are cured sausages that are fermented and dried. Some are smoked as well at the beginning of the drying process. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Finnish ''meetvursti'',
Sucuk Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used ...
,
Landjäger Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrig ...
(smoked), Slim Jims, and summer sausage. * Bulk sausage, or sometimes ''sausage meat'' or ''skinless sausage'', refers to raw, ground, spiced meat, usually sold without any casing. * Vegetarian sausage are made without meat, for example, based on soya protein or tofu, with herbs and spices. Some vegetarian sausages are not necessarily vegan and may contain ingredients such as eggs. The distinct flavor of some sausages is due to fermentation by '' Lactobacillus'', '' Pediococcus'', 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 culture A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups wh ...
s) or natural flora 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 In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined ...
or
smoked Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the tradi ...
. Most raw sausages will keep for a long time. Examples include Mettwurst and salami. * Cooked sausages ('' Brühwurst'') may include water and
emulsifier An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Altho ...
s and are always cooked. They will not keep long. Examples include cervelat,
Jagdwurst ''Jagdwurst'' (literally ''hunting sausage'') is a German cooked sausage made with finely ground pork sausage meat and coarse chunks of lean pork or pork belly. Some recipes also include beef. The meat is usually seasoned with salt and flavoured ...
, and
Weißwurst A Weisswurst (German ''Weißwurst'' , literally ''white sausage''; bar, Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, ...
. * Precooked sausages (''
Kochwurst ''Kochwurst'' is the name given to the German pre-cooked sausage, a class of sausage whose ingredients are largely cooked before the preparation of the sausage meat. The individual ingredients are held together by solidified fat (as in ''Streichw ...
'') are made with precooked meat but may also include raw organ meat. They may be heated after casing, and they will keep only for a few days. Examples include Saumagen and
Blutwurst A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the 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'') * Liver sausage (''salsiccia di fegato'') * Salami (in Italy, ''salami'' is the plural of '' salame'', a big, cured, fermented and air-dried sausage) * ''Cheese sausage'' (''casalsiccia'') with cheese inside The United States has a particular
shelf stable Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated but which have been processed so that they can be s ...
type called pickled sausages, commonly sold in establishments such as
gas station A filling station, also known as a gas station () or petrol station (), is a facility that sells fuel and engine lubricants for motor vehicles. The most common fuels sold in the 2010s were gasoline (or petrol) and diesel fuel. Gasoline ...
s and delicatessens. These are usually smoked or boiled sausages of a highly processed hot dog or
kielbasa Kielbasa (, ; from Polish ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the ''Wiejska'' ...
style plunged into a boiling
brine Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for br ...
of vinegar, salt, spices, and often a pink coloring, then canned in Mason jars. They are usually packaged in single blister packs or jars. Certain countries classify sausage types according to the region in which the sausage was traditionally produced: * Austria: Vienna, etc. * France: Montbéliard, Morteau,
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, etc. * Germany: Frankfurt am Main,
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, Pomerania, etc. * Hungary: kolbász gyulai (after the town of Gyula), csabai (after the city of Békéscsaba), Debrecener (after the city of Debrecen). * Italy: Merano (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 ( Nueva Ecija);
Calumpit longganisa Calumpit longganisa, also known as longganisang bawang (lit. "garlic longaniza"), is a Filipino pork sausage originating from Calumpit, Bulacan, Philippines. It is a type of ''de recado'' ''longganisa''. It is made with lean pork, pork fat, garlic ...
( Bulacan);
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);
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); longaniza de Guinobatan ( Guinobatan, Albay);
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);
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); '' Pinuneg'' ( Cordillera Administrative Region);
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);
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), 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-style), toruńska ( Toruń), żywiecka ( Żywiec), 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), podwawelska (literally: "from under Wawel"), zielonogórska ( Zielona Góra), rzeszowska ( Rzeszów), śląska ( Silesia), swojska, wiejska, jałowcowa, zwyczajna, polska, krajańska, szynkowa, parówkowa. * Serbia: Sremska kobasica, Sremska salama, Sremski kulen (after the region of Srem/Sirmium), Požarevačka kobasica (after the city of Požarevac) * Slovenia:
Kranjska Carniola ( sl, Kranjska; , german: Krain; it, Carniola; hu, Krajna) is a historical region that comprised parts of present-day Slovenia. Although as a whole it does not exist anymore, Slovenes living within the former borders of the region sti ...
(
klobasa 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. W ...
), 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
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, morcilla de Burgos, morcilla de Ronda, 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 d'
Olot Olot () is the capital city of the ''comarca'' of Garrotxa, in the Province of Girona, Catalonia, Spain. The city is known for its natural landscape, including four volcanoes scattered around the city center. The municipality is part of the Zon ...
, sobrassada mallorquina, botillo de León, llonganissa de Valencia, farinato de Salamanca, 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, Lorne, etc.


National varieties

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


Africa


North Africa

Merguez is a red, spicy sausage from Morocco, Algeria, Tunisia and Libya, North Africa. It is also popular in France, Israel, and the German state of Saarland, where it is often grilled on a
Schwenker Schwenker is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat: # Schwenker or ''Schwenkbraten'' is a marinated pork neck steak whi ...
. Merguez is made with lamb, beef, or a mixture of both. It can be flavored with a wide range of spices, such as sumac 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, or harissa, 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'', 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. A local variant of the hot dog is the Wors roll, or boerewors roll. This is a hot dog bun with a piece of boerewors in, served with a tomato and onion relish called ''seshebo''. Seshebo can include chilli, atchaar or curries, depending on the area within the country.


Asia


Brunei

is the traditional Bruneian 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.


China

A European-style smoked savory ''hóng cháng'' ( ''red sausage'') is produced in Harbin, China's northernmost major city. It is similar to Lithuanian and Polish sausages including
kiełbasa Kielbasa (, ; from Polish ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the ''Wiejska'' ...
and ''podhalańska'' and tends to have a more European flavour than other Chinese sausages. This kind of sausage was first produced in a Russian-capitalized factory named Churin sausage factory in 1909. Harbin-style sausage has become popular in China, especially in northern regions. Lap cheong (also lap chong, lap chung, lop chong) are dried pork sausages that look and feel like pepperoni but are much sweeter. In southwestern China, sausages are flavored with salt, red pepper and wild pepper. People often cure sausages by smoking and air drying.


Japan

Although Japan is not traditionally known for beef, pork, venison, or even blood sausages, the Japanese do consume a fish-based log called
kamaboko is a type of cured , a processed seafood product common in Japanese cuisine. is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed u ...
, which could be considered a type of sausage. Kamaboko is made with cured ground fish paste called
surimi is a paste made from Fish 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, 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 Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan ...
, sliced carrot and barley stuffed into pig intestines, but other regional variations include
squid True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting t ...
or Alaska pollock casings. Sundae is eaten plain with salt, in stews, or as part of a stir-fry.


Philippines

In the Philippines, sausages are generally called ''
longaniza Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of ...
'' ( Filipino: ''longganisa'') in the northern regions and ''
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or ...
'' ( Visayan: ''choriso'', ''tsoriso'' or ''soriso'') in the southern regions. They are usually fresh or smoked sausages, distinguished primarily by either being sweet (''jamonado'' or ''hamonado'') or garlicky (''de recado'' or ''derecado''). There are numerous kinds of sausages in the Philippines, usually unique to a specific region like
Vigan longganisa Vigan longganisa, also known as the Ilocano longganisa, is a Filipino pork sausage originating from Vigan City, Ilocos Sur. It is a type of ''de recado'' ''longganisa''. It is made with ground lean pork, ground pork fat, brown sugar, garlic, onion ...
,
Alaminos longganisa Alaminos longganisa, also known as longganisa Pangasian, is a Filipino pork sausage originating from Alaminos, Pangasinan. It is a type of ''de recado'' ''longganisa''. It is made with ground lean pork, ground pork fat, brown sugar, coarse salt, ...
, and
Chorizo de Cebu Chorizo de Cebu, also known as longganisa de Cebu, is a Filipino pork sausage originating from Cebu. It is a type of ''hamonada'' (sweet) ''longganisa''. They are distinctively red in color due to the use of achuete seeds. Each link is also us ...
. The most widely known sausages in Philippine cuisine is the
Pampanga longganisa Pampanga longganisa is a Filipino pork sausage originating from the province of Pampanga Pampanga, officially the Province of Pampanga ( pam, Lalawigan ning Pampanga; tl, Lalawigan ng Pampanga ), is a province in the Central Luzon region o ...
. Bulk sausage versions are also known in Philippine English 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, 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 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 (the region also known as Isan). Both sausages are commonly eaten with sticky rice, fresh vegetables, and a fresh '' nam phrik'' (Thai chilli paste) or some raw bird's eye chilies. They might also be served together with a refreshing Thai salad such as ''som tum'' (
green papaya salad Green papaya salad ( km, បុកល្ហុង, lo, ຕຳຫມາກຫຸ່ງ and th, ส้มตำ) is a spicy salad made from shredded unripe papaya. It was possibly created by the Lao people but is eaten throughout Continental ...
). Also very popular in Thailand is '' naem'', a raw fermented pork sausage similar to the Vietnamese ''nem chua'' and Laotian ''
som moo ''Naem'' ( th, แหนม, , also referred to as ''nham'', ''naem moo'', ''som moo'', ''naem maw'', ''chin som'') is a pork sausage in 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 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 which has also been incorporated into the Thai culinary culture. Known as ''lap cheong'' by Cantonese, 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 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 used ...
(pronounced tsudjuck or sujuk with accent on the last syllable) is a type of sausage made in Turkey and neighboring Balkan countries. There are many types of sucuk, but it is mostly made from beef. It is fermented, spiced (with garlic and pepper) and filled in an inedible casing that needs to be peeled off before consuming. Slightly smoked sucuk is considered superior. The taste is spicy, salty and a little raw, similar to pepperoni. Some varieties are extremely hot and/or greasy. Some are adulterated with turkey, water buffalo meat, sheep fat or chicken. There are many dishes made with sucuk, but grilled sucuk remains the most popular. Smoke dried varieties are consumed raw in sandwiches. An intestinal loop is one sucuk. Smoked sucuk is usually straight.


Europe


Britain and Ireland

In the UK and Ireland, sausages are a very popular and common feature of the national diet and popular culture. British sausages and Irish sausages are normally made from raw (i.e., uncooked, uncured, unsmoked) pork, beef, venison or other meats mixed with a variety of herbs and spices and cereals, many recipes of which are traditionally associated with particular regions (for example
Cumberland sausage Cumberland sausage is a pork sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. It is traditionally very long, up to , and sold rolled in a flat, circular coil, but within western Cumbria, it is more often s ...
s). They normally contain a certain amount of rusk or bread-rusk, and are traditionally cooked by frying, grilling or baking. They are most typically long, the filling compressed by twisting the casing into concatenated "links" into the sausage skin, traditionally made from the prepared
intestine 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 ...
of the slaughtered animal; most commonly a pig. Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as ''bangers'', particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as
bangers and mash Bangers and mash, also known as sausages and mash, is a traditional British dish, consisting of sausages served with mashed potatoes. It may consist of one of a variety of flavoured sausages made of pork, lamb, or beef (often specifically Cumber ...
. Famously, they are an essential component of a full English, Scottish or Irish breakfast. Some are made to traditional regional recipes such as those from
Cumberland Cumberland ( ) is a historic county in the far North West England. It covers part of the Lake District as well as the north Pennines and Solway Firth coast. Cumberland had an administrative function from the 12th century until 1974. From 19 ...
or Lincolnshire and, increasingly, to modern recipes which combine fruit such as apples or apricots with the meat or are influenced by other European styles such as the Toulouse sausage or
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, 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 made from sausage-meat rolled in puff pastry; 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 compone ...
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 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 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 shops. In England, the saveloy 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 a ...
is a dish served in the United Kingdom and the Republic of Ireland 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 in a Christmas dinner and are served as a side dish. 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, white pudding and
Hog's pudding Hog's pudding is a type of sausage produced in Cornwall and Devon. Popular variants of the recipe consist of pork meat and fat, suet, bread, as well as oatmeal or pearl barley formed into a large sausage—also known as 'groats pudding' and are ...
are fairly similar to their Scottish and European counterparts. Following concerns about health and user preference (distaste for horsemeat), heightened by the BSE crisis in the 1990s and the 2013
horsemeat scandal The 2013 horse meat scandal was a food industry scandal in parts of Europe in which foods advertised as containing spicy beef were found to contain undeclared or improperly declared horse meat – as much as 100% of the meat content in some ca ...
, the quality of the meat content in many British sausages improved with a return to the artisanal production of high quality traditional recipes, which had previously been in decline. However, many cheaper sausages contain
mechanically recovered meat Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM) is a paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken, under high pressure thro ...
or meat slurry, which must be so listed on packaging. There are various laws concerning the meat content of sausages in the UK. The minimum meat content to be labelled pork sausages is 42% (30% for other types of meat sausages), although to be classed as meat, the pork can contain 30% fat and 25% connective tissue. Often the cheapest supermarket pork sausages do not have the necessary meat content to be described as pork sausages and are simply labelled ''sausages''; with even less meat content they are described as ''bangers'' (an unregulated name). These typically contain MRM which was previously included in meat content, but under later EU law cannot be so described.


=Scotland

= Haggis 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 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, similar to the German and Polish blood sausages.
Stornoway black pudding Stornoway black pudding is a type of black pudding ( gd, marag-dhubh) made in the Western Isles of Scotland. Characteristics Jeremy Lee described it as "... arguably the best sausage made in the UK" and tourist website ''Information-Britain.c ...
is held in high regard and it has protected geographical indication. Additionally a popular native variety of sausage is the
red pudding Red pudding is a meat dish served mainly at chip shops in some areas of Scotland. Red pudding is associated with the east of Scotland, particularly Fife, but has become less common in recent years.chip shop Chromatin immunoprecipitation (ChIP) is a type of immunoprecipitation experimental technique used to investigate the interaction between proteins and DNA in the cell. It aims to determine whether specific proteins are associated with specific genom ...
s, deep fried in batter and with chips as a red pudding supper.


Bulgaria

Lukanka (луканка) is a spicy salami sausage unique to Bulgarian cuisine. It is similar to sujuk but often stronger flavored.


Croatia

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


Denmark

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


Finland

The generic word for sausage in Finnish is ''makkara''. Several types of Finnish makkara are similar in appearance to Polish sausages or bratwursts but have a very different taste and texture. Most makkara have very little spice and are therefore frequently eaten with mustard, ketchup, or other table condiments without a bun. Makkara is usually grilled, roasted over coals or open fire, steamed (called ''höyrymakkara'') or cooked on sauna heating stones. ''Nakki'' is a tinier edition of makkara. There are many types of nakki, with almost as much varieties as larger types of makkara. The closest relative to nakki in North-American cuisine is the thin knackwurst. ''
Siskonmakkara 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. It is a type of
blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the A ...
similar to the Scottish black pudding. 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. Pickled makkara, intended to be consumed as slices, is called ''kestomakkara''. This class includes various mettwurst, salami and Balkanesque styles. The most popular kestomakkara in Finland is ''meetvursti'' (etymologically this word comes from ''mettwurst''), which contains finely ground full meat, ground fat and various spices. It is not unlike salami, but it is usually thicker and less salty. ''Meetvursti'' used to additionally contain horse meat, but hardly any brands contain it anymore, mostly due to the high cost of production. In general, there is no taboo against eating horse meat in Nordic countries, but its popularity has decreased with decreasing availability of suitable horse meat. There is also makkara and meetvursti with game, like deer, moose or reindeer meat. Even a ''lohimakkara'', i.e., salmon 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 Porilainen () is a sandwich and street food dish in Finnish cuisine made from white bread and a thick slice of sausage, normally jagdwurst (). Additional ingredients may include diced sweet onion, chopped pickled cucumber, ketchup, mustard, and ...
'', 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 is almost always made of pork cured with salt, spices, and occasionally wine or spirits, but it has many variants which may be based on other meats and include nuts, alcohol, and other ingredients. It also differentiates between ''saucisson'' and '' boudin'' ("pudding") which are similar to the British Black, White and Red puddings. Specific kinds of French sausage include: * Fresh sausages, mostly grilled, sometimes stewed **
Boudin blanc Boudin () are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Etymology The Anglo-Norman word meant 'sausage', 'blood sausage' or 'entrails' in general ...
, a soft, light-colored sausage made of chicken, pork, or veal, or a mixture, and usually also containing eggs and milk; ** Boudin noir, a blood sausage; **
Andouillette Andouillette () is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are in diameter. True andouillettes are rarely seen outsi ...
, made of pork intestines; **
Cervelas de Lyon Cervelas de Lyon is a sausage that is among the specialties of Lyonnaise cuisine. The sausage contains finely minced pork and either truffles or pistachios. Sold uncooked, the sausage has to boiled before it is eaten. Summary There are many va ...
, 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; ** Merguez, a spicy mutton- or beef-based sausage; **
Saucisse de Toulouse Saucisse de Toulouse (Toulouse Sausage) is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about 3cm in diameter and is usually sold in a co ...
, often used in cassoulet * Cured or smoked sausages, '' saucisson'', served thinly sliced **
Andouille Andouille ( , ; ; from Latin'induco') is a smoked sausage made using pork, originating in France. France In France, particularly Brittany and Normandy, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, w ...
, 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 The Morteau sausage (French: saucisse de Morteau; also known as the Belle de Morteau) is a traditional smoked sausage from the Franche-Comté French historical region and take its name from the city of Morteau in the Doubs department. It is sm ...
, smoked ** Saucisson de Lyon Other French sausages include the
diot A diot is a sausage from the French region of Savoy (La Savoie) which comes in several varieties. Serving Some diots are mostly eaten cooked (grilled, boiled or in the traditional manner, with white wine), while some are dried. They may be eat ...
.


Germany

For the enormous variety of German sausages follow the specific links on the German sausages include Frankfurters/Wieners,
Bratwürste Bratwurst () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German ''Brätwurst'', from ''brät-'', finely chopped meat, and ''Wurst'', sausage, although in modern German it is of ...
, 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 ( Greek: λουκάνικο) is the common Greek word for pork sausage. The name 'loukaniko' is derived from ancient Roman cuisine.


Hungary

Hungarian sausages, when smoked and cured, are called kolbász – different types are often distinguished by their typical regions, e.g. '' gyulai'' and '' csabai'' sausage. As no collective word for "sausage" in the English sense exists in Hungarian, local salamis (see e.g. winter salami) and boiled sausages "hurka" are often not considered when listing regional sausage varieties. The most common boiled sausages are rice liver sausage ("Májas Hurka") and blood sausage ("Véres Hurka"). In the first case, the main ingredient is liver, mixed with rice stuffing. In the latter, the blood is mixed with rice, or pieces of bread rolls. Spices, pepper, salt and marjoram are added.


Iceland

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


Italy

Italian sausages (''salsiccia'' – plural ''salsicce'') are often made of pure pork. Sometimes they may contain beef. Fennel seeds and chilli are generally used as the primary spices in the South of Italy, while in the center and North of the country black pepper and garlic are more often used. An early example of Italian sausage is '' lucanica'', discovered by Romans after the conquest of Lucania. Lucanica's recipe changed over the centuries and spread throughout Italy and the world with slightly different names. Today, lucanica sausage is identified as ''
Lucanica di Picerno Lucanica was a rustic pork sausage in Ancient Roman cuisine. Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according to Cicero and Martial, it was brought by Roman troops or slaves from Lucania. It has giv ...
'', produced in
Basilicata it, Lucano (man) it, Lucana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = ...
(whose territory was part of the ancient Lucania). A different type of sausage that is popular in Italy, found in many varieties, is '' salame'' (plural ), made from coarsely ground meat (pork or beef) mixed with fat, salted and dried. Spices are added as for ''salsiccia''. ''Salami'' are ready-to-eat as purchased; typically, they are sliced thinly for consumption and eaten cold, for instance as '' salumi''.


Macedonia

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


Malta

Maltese sausage (''
Maltese Maltese may refer to: * Someone or something of, from, or related to Malta * Maltese alphabet * Maltese cuisine * Maltese culture * Maltese language, the Semitic language spoken by Maltese people * Maltese people, people from Malta or of Malte ...
'': ''Zalzett tal-Malti'') is made of pork, sea salt, black peppercorns, coriander seeds and parsley. It is short and thick in shape and can be eaten grilled, fried, stewed, steamed or even raw when freshly made. A barbecue variety is similar to the original but with a thinner skin and less salt.


Netherlands

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


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,
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''. Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the
hot dog stand A hot dog stand is a business that sells hot dogs, usually from an external counter. Hot dog stands can be located on a public thoroughfare, near a sports stadium, in a shopping mall, or at a fair. They are often found on the streets of major ...
. Since hot dog stands are ubiquitous in Denmark (known as ''
Pølsevogn ''Pølsevogn(e)'' () are hot dog stands that sell Danish-style hot dogs, such as rød pølse, and sausages as street food. Today, some are mobile, and some are, despite their names, permanent structures. They are equipped with a small kitchen, ...
'') some people regard '' pølser'' as one of the
national dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be ...
es, perhaps along with medisterpølse, a fried, finely ground pork and bacon sausage. The most noticeable aspect of Danish boiled sausages (never the fried ones) is that the casing often contains a traditional bright-red dye. They are also called ''wienerpølser'' and legend has it they originate from Vienna where it was once ordered that day-old sausages be dyed as a means of warning. The traditional Swedish '' falukorv'' is a sausage made of a grated mixture of pork and beef or veal with potato flour and mild spices, similarly red-dyed sausage, but about 5 cm thick, usually baked in the oven coated in mustard or cut in slices and fried. The sausage got its name from Falun, the city from where it originates, after being introduced by German immigrants who came to work in the region's mines. Unlike most other ordinary sausages it is a typical home dish, not sold at hot dog stands. Other Swedish sausages include '' prinskorv'', ''
fläskkorv Fläskkorv () is a Swedish sausage made largely or entirely from pork.Travel Stockholm, Sweden: An Illustrated Guide, Phrasebook, and Maps. Published. MobileReference, 2007. Traditionally it is sold raw (though now it is not uncommon to find precook ...
'', ' and '' isterband''; all of these, in addition to ''falukorv'', are often accompanied by potato mash or '' rotmos'' (a root vegetable mash) rather than bread. '' Isterband'' is made of pork, barley groats and potato and is lightly smoked. In Iceland, lamb may be added to sausages, giving them a distinct taste. Horse sausage and mutton sausage are also traditional foods in Iceland, although their popularity is waning. Liver sausage, which has been compared to haggis, and blood sausage are also a common foodstuff in Iceland.


Norway

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


Poland

Polish sausages,
kiełbasa Kielbasa (, ; from Polish ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the ''Wiejska'' ...
, come in a wide range of styles such as swojska, krajańska, szynkowa (a
ham sausage 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
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 ...
, 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, voivodes,
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 in his annals:''Annales seu cronici incliti regni Poloniae'' The ''Annales'' covered events from 965 to 1480, with mention of the hunting castle in Niepołomice along with King Władysław sending game to Queen Zofia from
Niepołomice Forest Niepołomice Forest ( pl, Puszcza Niepołomicka) is a large forest complex in western part of Sandomierz Basin, about east of Kraków (center).Polish Journal of Environmental StudiesNiepołomice Forest (Southern Poland): Changes during 30 Year ...
, the most popular hunting ground for the
Polish royalty Polish may refer to: * Anything from or related to Poland, a country in Europe * Polish language * Poles, people from Poland or of Polish descent * Polish chicken *Polish brothers (Mark Polish and Michael Polish, born 1970), American twin screenwr ...
beginning in the 13th century.


Portugal and Brazil

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


Russia

Traditional Russian cuisine eschews the fine cutting or grounding of meat. Thus sausagemaking, though generally known in Russia since at least 12th century, was not popular and largely started in earnest with the 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, 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 Pound or Pounds may refer to: Units * Pound (currency), a unit of currency * Pound sterling, the official currency of the United Kingdom * Pound (mass), a unit of mass * Pound (force), a unit of force * Rail pound, in rail profile Symbols * Po ...
of saltpetre per a pood of meat. After the Revolution, the sausage-making was largely concentrated in large, governmentally controlled meat processing plants, often built from the American examples, which introduced new, medically controlled and industrially made styles such as omnipresent Soviet bolognas — Doktorskaya sausage and its fatter Lyubitelskaya variant, as well as generic wieners and very status-loaded and scarce smoked sausages and salamis. Traditional sausages continued to be made for local consumption by the farmers and such, often sold on
Kolkhoz market A kolkhoz ( rus, колхо́з, a=ru-kolkhoz.ogg, p=kɐlˈxos) was a form of collective farm in the Soviet Union. Kolkhozes existed along with state farms or sovkhoz., a syllabic abbreviation, contraction of советское хозяйств ...
s, like the home-style sausage, made from roughly minced pork and its fat, spiced with garlic and black pepper — this was a raw sausage, intended for roasting or grilling, but sometimes cooked by hot smoking for preservation and flavour (this variant is often called Ukrainian). Since the return of capitalism, all imaginable types of sausage are produced and imported in Russia, but the traditional styles, be it a factory made Doctor's bologna, artisanal links of delicately smoked Ukrainian or boldly red Krakow, or buckwheat-stuffed
blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the A ...
, 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, '' embutidos'', which are eaten uncooked, are two distinct categories. Among the cured sausages are found products like
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or ...
,
salchichón Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking or some combination.sobrasada 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 ...
.
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, 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
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 ...
(
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
Nordic countries The Nordic countries (also known as the Nordics or ''Norden''; literal translation, lit. 'the North') are a geographical and cultural region in Northern Europe and the Atlantic Ocean, North Atlantic. It includes the sovereign states of Denmar ...
above''


Switzerland

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


Ukraine

In Ukrainian sausage is called "kovbasa" (ковбаса). It is a general term and is used to describe a variety of sausages including "domashnia" (homemade kovbasa), "pechinky" (liver kovbasa), "krovianka" (kovbasa filled with blood and buckwheat) and "vudzhena" (smoked kovbasa). The traditional varieties are similar to Polish
kielbasa Kielbasa (, ; from Polish ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the ''Wiejska'' ...
. It is served in a variety of ways such as fried with onions atop varenyky, sliced on rye bread, eaten with an egg and mustard sauce, or in "Yayechnia z Kovbosoyu i yarnoyu" a dish of fried kovbasa with red capsicum and scrambled eggs. In Ukraine kovbasa may be roasted in an oven on both sides and stored in ceramic pots with lard. The sausage is often made at home; however it has become increasingly brought at markets and even supermarkets. Kovbasa also tends to accompany " pysanka" (dyed and decorated eggs) as well as the eastern Slavic bread, paska in Ukrainian baskets at Easter time and is blessed by the priest with holy water before being consumed.


Latin America

In most of Latin America, a few basic types of sausages are consumed, with slight regional variations on each recipe. These are ''
chorizo 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 ...
'' (raw, rather than cured and dried like its Spanish namesake), ''
longaniza Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of ...
'' (usually very similar to ''chorizo'' but longer and thinner), '' morcilla'' or ''relleno'' (blood sausage), and ''salchichas'' (often similar to hot dogs or Vienna sausages). Beef tends to be more predominant than in the pork-heavy Spanish equivalents.


Argentina and Uruguay

In Argentina and Uruguay, many sausages are consumed. Eaten as part of the traditional ''
asado ' () is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, po ...
'', ''chorizo'' (beef and/or pork, flavored with spices) and ''morcilla'' (blood sausage or black pudding) 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).


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
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 ...
. The Chilean variety is made of four parts pork to one part
bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...
(or less) and seasoned with finely ground garlic, salt, pepper, cumin, oregano, paprika and chilli sauce. The cities of
Chillán Chillán () is the capital city of the Ñuble Region in the Diguillín Province of Chile located about south of the country's capital, Santiago, near the geographical center of the country. It is the capital of the new Ñuble Region since 6 Sept ...
and San Carlos are known among Chileans for having the best ''longanizas''. Another traditional sausage is the ''prieta'', the Chilean version of
blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the A ...
, generally known elsewhere in Latin America as ''morcilla''. In Chile, it contains onions, spices and sometimes walnut or rice and is usually eaten at ''
asado ' () is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, po ...
s'' or accompanied by simple boiled potatoes. It sometimes has a very thick skin so is cut open lengthwise before eating. "Vienesa"s or Vienna sausages are also very common and are mainly used in the ''
completo The 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'' is one of the most common street foods 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 times, Roman sausage ''botulu'' or the ''lucanica ...
are sausages from Soledad, Atlántico, Colombia. In addition to the standard Latin American sausages, dried pork sausages are served cold as a snack, often to accompany beer drinking. These include ''cábanos'' (salty, short, thin, and served individually), ''
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 Mexican may refer to: Mexico and its culture *Being related to, from, or connected to the country of Mexico, in North America ** People *** Mexicans, inhabitants of the country Mexico and their descendants *** Mexica, ancient indigenous people ...
sausage by far is ''
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or ...
''. It is fresh and usually deep red in color (in most of the rest of Latin America, chorizo is uncolored and coarsely chopped). Some chorizo is so loose that it spills out of its casing as soon as it is cut; this crumbled ''chorizo'' is a popular filling for torta sandwiches, eggs, breakfast burritos and tacos. ''Salchichas'', ''longaniza'' (a long, thin, lightly spiced, coarse chopped pork sausage), moronga (a type of blood pudding) and head cheese are also widely consumed.


El Salvador

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 or country sausage is made from uncooked ground pork, breadcrumbs and salt mixed with
pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...
,
sage Sage or SAGE may refer to: Plants * ''Salvia officinalis'', common sage, a small evergreen subshrub used as a culinary herb ** Lamiaceae, a family of flowering plants commonly known as the mint or deadnettle or sage family ** ''Salvia'', a large ...
, and other spices. It is widely sold in grocery stores in a large synthetic plastic casing, or in links which may have a protein casing. It is also available sold by the pound without a casing. It can often be found on a smaller scale in rural regions, especially in southern states, where it is either in fresh patties or in links with either natural or synthetic casings as well as smoked. This sausage is most similar to English-style sausages and has been made in the United States since colonial days. It is commonly sliced into small patties and pan-fried, or cooked and crumbled into scrambled eggs or gravy. Other uncooked sausages are available in certain regions in link form, including Italian, bratwurst,
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 ...
, and linguica. Several varieties of meat-and-grain sausages developed in the US.
Scrapple Scrapple, also known by the Pennsylvania Dutch name ''Pannhaas'' ("pan tenderloin" in English), is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed ...
is a pork-and-cornmeal sausage that originated in the Mid-Atlantic States.
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 ...
is a pork-and-oats sausage that originated in Cincinnati.
Livermush Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional cuisine that is common in Western North Carolina, and is typically consumed as a breakfast and lunch food. ...
, originating in North Carolina, is made with pork, liver, and cornmeal or rice. All were developed by German immigrants. In Louisiana, there is a variety of sausage that is unique to its heritage, a variant of
andouille Andouille ( , ; ; from Latin'induco') is a smoked sausage made using pork, originating in France. France In France, particularly Brittany and Normandy, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, w ...
. 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 Tasso ham is a smoked, spiced, and cured meat, a specialty of south Louisiana cuisine. In this case "ham" is a misnomer since tasso is not made from the hind leg of a hog, but rather the hog's shoulder. This cut is typically fatty, and because ...
and is often a staple in Cajun and Creole cooking. Traditionally it is smoked over pecan wood or sugar cane as a final step before being ready to eat. In Cajun cuisine, boudin is also popular. Sausages made in the French tradition are popular in Québec, Ontario, and parts of the Prairies, where butchers offer their own variations on the classics. Locals of Flin Flon are especially fond of the
Saucisse de Toulouse Saucisse de Toulouse (Toulouse Sausage) is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about 3cm in diameter and is usually sold in a co ...
, which is often served with poutine. Hot dogs, also known as frankfurters or wieners, are the most common pre-cooked sausage in the United States and Canada. Another popular variation is the corn dog, which is a hot dog that is deep fried in cornmeal batter and served on a stick. A common and popular regional sausage in New Jersey and surrounding areas is pork roll, usually thinly sliced and grilled as a breakfast meat. Other popular ready-to-eat sausages, often eaten in sandwiches, include salami, American-style bologna, Lebanon bologna,
prasky Prasky, sometimes spelled praski, is a type of coarse-ground summer sausage or salami related to a German Thuringer sausage, or Plockwurst (not to be confused with a Thuringer-style bratwurst). It is also very closely related to several Hungarian s ...
, liverwurst, and head cheese. Pepperoni and Italian sausage are popular
pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...
toppings.


Oceania


Australia

Australian sausages have traditionally been made with beef, pork and 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
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 ...
s and can be purchased from any butcher or supermarket. Devon is a spiced pork sausage similar to Bologna sausage and
Gelbwurst ''Gelbwurst'', meaning “yellow sausage”, is a traditional sausage and deli meat from Bavaria, Germany. Description Gelbwurst was invented in 1905 and is made from pork, veal, and a combination of spices such as ginger and nutmeg. Traditiona ...
. It is usually made in a large diameter, and it is often thinly sliced and eaten cold in sandwiches. Mettwurst and other German-style sausages are highly popular in South Australia, often made in towns like
Hahndorf Hahndorf is a small town in the Adelaide Hills region of South Australia. Currently an important tourism spot, it has previously been a centre for farming and services. Geography It is accessible from Adelaide, the South Australian capital, ...
and Tanunda, due to the large German immigration to the state during early settlement. Mettwurst is usually sliced and eaten cold on sandwiches or alone as a snack. A local variation on
cabanossi Kabanos (; plural: ''kabanosy''), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typicall ...
, 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 A sausage sizzle (also referred to as 'sausage in bread' or a sausage sandwich) is a grilled or barbecued food item and community event held in Australia and New Zealand. A sausage (most commonly beef or pork) is served in sliced bread or a ...
.


New Zealand

Sausage rolls are a popular snack and party food, as are saveloys, cheerios, and are locally manufactured
cabanossi Kabanos (; plural: ''kabanosy''), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typicall ...
. Traditional sausages similar to English bangers are eaten throughout the country; these are usually made of finely ground beef or mutton with breadcrumbs, very mildly spiced, stuffed into an edible collagen casing which crisps and splits when fried. These may be eaten for breakfast, lunch or dinner. In recent years, many international and exotic sausages have also become widely available in New Zealand.


Other variations

Sausages may be served as
hors d'œuvre An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the m ...
s, in a sandwich, in a bread roll as a hot dog, wrapped in a tortilla, or as an ingredient in dishes such as
stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
s and
casserole A casserole ( French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes ...
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 puff pastry is called a '' sausage roll''. Sausages are almost always fried in oil, served for any meal, particularly breakfast or lunch and often "sweet sausages" have been created which are made with any of the above: dried fruit, nuts, caramel and chocolate, bound with butter and sugar. These sweet sausages are refrigerated rather than fried and usually, however, served for dessert rather than as part of a savory course. Sausages can also be modified to use indigenous ingredients. Mexican styles add oregano and the ''guajillo'' red pepper to the Spanish
chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or ...
to give it an even hotter spicy touch. Certain sausages also contain ingredients such as cheese and apple, or types of vegetable.


Vegetarian versions

Vegetarian and vegan sausages are also available in some countries, or can be made from scratch at home. These may be made from tofu, seitan,
nuts Nut often refers to: * Nut (fruit), fruit composed of a hard shell and a seed, or a collective noun for dry and edible fruits or seeds * Nut (hardware), fastener used with a bolt Nut or Nuts may also refer to: Arts, entertainment, and media Com ...
,
pulses In medicine, a pulse represents the tactile arterial palpation of the cardiac cycle (heartbeat) by trained fingertips. The pulse may be palpated in any place that allows an artery to be compressed near the surface of the body, such as at the nec ...
, mycoprotein, 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 A vegetarian hot dog is a hot dog produced completely from non-meat products. Unlike traditional home-made meat sausages, the casing is not made of intestine, but of cellulose or other plant-based ingredients. The filling is usually based on some ...
with baked beans on toast File:Chorizo cortado.jpg, A sliced chorizo sausage File:Small sausage rolls.jpg, Two sausage rolls on a plate File:Tray-of-sausages.jpg, Sausages after
roasting Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization ...
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 Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central America, the tropical region of northern South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast ...
(plantain banana), Abidjan (Ivory Coast) File:Salmon Sausage Poland.jpg, A salmon sausage


See also

*
List of sausages This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked durin ...
*
List of smoked foods This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish a ...
*
Pigs in culture Pigs, widespread in societies around the world since neolithic times, have been used for many purposes in art, literature, and other expressions of human culture. In classical times, the Romans considered pork the finest of meats, enjoying sausa ...
''Similar food'' *
Seekh kebab The seekh kebab (Pashto and Urdu: , Hindi: ) is a type of kebab, originating in the Indian subcontinent. It is made with spiced, minced or ground meat, usually goat, lamb or chicken, and in Pakistan, Bangladesh and Afghanistan, sometimes made wi ...


References


External links

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