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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 during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Charcuterie is the branch of cooking made prepared meat products, such as bacon, ham, sausage and other foods, primarily from pork.[1]

Sausages

A British-style breakfast with black pudding (far left)
Sai ua is a grilled pork sausage from Northern Thailand and Northeastern Burma.
Winter salami is a type of Hungarian salami[2] based on a centuries-old producing tradition.

By country

Argentina

Armenia

Australia

Austria

Smoked Extrawurst

Belgium

Brazil

Bulgaria

Canada

Chile

China

Colombia

Croatia

Cuba

Denmark

Estonia

Finland

France

Various boudin

Georgia

Germany

A variety of bratwurst on a stand at the Hauptmarkt in Nuremberg, Germany

Greece

Hungary

India

Ireland

  • Black pudding
  • Cheesy sausage during the late 1980's & early 1990's they existed. A sausage that was yellow instead of Pink in Colour when raw of didn't turn Brown when cooked. They were a sausage with cheese pieces in them.
  • Drisheen
  • White pudding

Italy

Kaminwurz from South Tyrol
A variety of soppressata
Italian salumi
Aging salumi

Salumi are Italian cured meat products and predominantly made from pork. Only sausage versions of salumi are listed below. See the salumi article and Category:Salumi for additional varieties.

Kazakhstan

Korea

Laos

Lebanon

Lithuania

Mexico

Morocco

Netherlands

Braadworst in an enamel pan

Philippines

Poland

Polish kielbasa, grilled

Portugal

Puerto Rico

Morcilla cocida, Spanish-style blood sausage eaten in Spain and Latin America

Romania

Pleşcoi sausages served with bread and mustard

Russia

  • Doktorskaya kolbasa (lit. doctor's sausage) – predominant type of mortadella-type sausage closely resembling American-style, lard-less bologna; it was invented in USSR as a healthy food for people with stomach problems, and ended up dominating the Russian market for cooked sausages with high water content (so-called "boiled sausages" in Russia). According to the original Soviet state standard, it had to be made with pork, beef, eggs, milk, cardamom or nutmeg, salt and sugar.
  • Krestyanskaya kolbasa (peasant sausage)

Serbia

South Africa

Spain

Botifarra cooking on a grill

Sweden

Switzerland

A St. Galler bratwurst, schüblig and cervelat, cooked and served hot.

Taiwan

Thailand

Tunisia

Turkey

Ukraine

United Kingdom

English
Scottish
Welsh

United States

Packaged pepperoni slices

Vietnam

See also

Saucisses.svg

References

  1. ^ Ruhlman, 18.; The Culinary Institute of America, 3.
  2. ^ Herz salami 1888
  3. ^ Lapidos, Juliet (8 June 2011). "Vegetarian Sausage: Which imitation pig-scrap-product is best?". Slate. 
  4. ^ Hempstead, A. (2017). Moon Atlantic Canada: Nova Scotia, New Brunswick, Prince Edward Island, Newfoundland & Labrador. Travel Guide. Avalon Publishing. p. pt171. ISBN 978-1-63121-486-8. Retrieved October 23, 2017. 
  5. ^ Toldrá, F. (2010). Handbook of Meat Processing. Wiley. p. 391. ISBN 978-0-8138-2096-5. Retrieved October 23, 2017. 
  6. ^ Steves, R. (2017). Rick Steves Berlin. Rick Steves. Avalon Publishing. p. pt606. ISBN 978-1-63121-694-7. Retrieved October 23, 2017. 
  7. ^ Sheraton, M. (2010). The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House Publishing Group. p. pt396. ISBN 978-0-307-75457-8. Retrieved October 23, 2017. 
  8. ^ Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Ethnic American Food Today. Rowman & Littlefield Publishers. p. 277. ISBN 978-1-4422-2731-6. Retrieved October 23, 2017. 
  9. ^ Phillips, A.; Scotchmer, J. (2010). Hungary. Bradt Guides. Bradt Travel Guides. p. 373. ISBN 978-1-84162-285-9. Retrieved October 23, 2017. 
  10. ^ Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5. Retrieved September 25, 2015. 
  11. ^ Südtirol - Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (August 30, 2011), p. 15, ISBN 978-3625130277
  12. ^ "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Metzgerei Mair. Retrieved September 18, 2015. 
  13. ^ Wadi, S. (2015). The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents. Page Street Publishing. p. 193. ISBN 978-1-62414-104-1. Retrieved October 22, 2017. 
  14. ^ Khalifé, M. (2008). The Mezze Cookbook. New Holland. p. 10. ISBN 978-1-84537-978-0. Retrieved October 22, 2017. 
  15. ^ "Banat Sausage". Radio Romania International. October 23, 2017. Retrieved October 23, 2017. 
  16. ^ Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 245. ISBN 978-1-118-52267-7. Retrieved October 23, 2017. 
  17. ^ Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4. Retrieved October 23, 2017. 
  18. ^ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. pt1179. ISBN 978-1-4081-0218-3. Retrieved October 23, 2017. 
  19. ^ "Stornoway black pudding given protected status". BBC News. May 8, 2013. Retrieved 26 March 2014. 
  20. ^ Country Life. Country Life, Limited. 2000. p. 53. Retrieved October 23, 2017. 
  21. ^ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. pt571. ISBN 978-1-4081-0218-3. Retrieved October 23, 2017. 
  22. ^ Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0. Retrieved October 23, 2017. 
  23. ^ "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. May 19, 2014. Retrieved October 23, 2017. 
  24. ^ Finney, T.B. (1908). Handy Guide: For the Use of Pork Butchers, Butchers, Bacon Curers, Sausage and Brawn Manufacturers, Provision Merchants, Etc. T.B. Finney. p. 67. Retrieved October 23, 2017. 
  25. ^ http://news.bbc.co.uk/1/hi/wales/6159630.stm,
  26. ^ Carr, David (2009-01-16). "A Monument to Munchies". The New York Times. Retrieved 2010-05-04. 
  27. ^ Bruni, Frank (2007-05-30). "Go, Eat, You Never Know". Retrieved 2017-07-26. 

External links

  • Media related to Sausages at Wikimedia Commons
  • Media related to Salumi at Wikimedia Commons
  • Media related to Sausage making at Wikimedia Commons