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]
Contents
- 1 Sausages
- 1.1 By country
- 1.1.1 Argentina
- 1.1.2 Armenia
- 1.1.3 Australia
- 1.1.4 Austria
- 1.1.5 Belgium
- 1.1.6 Brazil
- 1.1.7 Bulgaria
- 1.1.8 Canada
- 1.1.9 Chile
- 1.1.10 China
- 1.1.11 Colombia
- 1.1.12 Croatia
- 1.1.13 Cuba
- 1.1.14 Denmark
- 1.1.15 Estonia
- 1.1.16 Finland
- 1.1.17 France
- 1.1.18 Georgia
- 1.1.19 Germany
- 1.1.20 Greece
- 1.1.21 Hungary
- 1.1.22 India
- 1.1.23 Ireland
- 1.1.24 Italy
- 1.1.25 Kazakhstan
- 1.1.26 Korea
- 1.1.27 Laos
- 1.1.28 Lebanon
- 1.1.29 Lithuania
- 1.1.30 Mexico
- 1.1.31 Morocco
- 1.1.32 Netherlands
- 1.1.33 Philippines
- 1.1.34 Poland
- 1.1.35 Portugal
- 1.1.36 Puerto Rico
- 1.1.37 Romania
- 1.1.38 Russia
- 1.1.39 Serbia
- 1.1.40 South Africa
- 1.1.41 Spain
- 1.1.42 Sweden
- 1.1.43 Switzerland
- 1.1.44 Taiwan
- 1.1.45 Thailand
- 1.1.46 Tunisia
- 1.1.47 Turkey
- 1.1.48 Ukraine
- 1.1.49 United Kingdom
- 1.1.50 United States
- 1.1.51 Vietnam
- 1.1 By country
- 2 See also
- 3 References
- 4 External links
Sausages
.jpg)
- Black pudding
- Blood sausage
- Boerewors
- Garlic sausage
- Gyurma
- Helzel
- Hot dog
- Hot dog variations – different areas of the world have local variations on the type of meat used, condiments, and means of preparation
- World's longest hot dog
- Kranjska klobasa
- Loukaniko
- Lucanica
- Merguez
- Panchuker
- Pepperette
- Sai ua
- Summer sausage
- Träipen
- Vegetarian sausage – may be made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking[3]
- White Pudding
- Winter salami
By country
Argentina
Armenia
Australia
Austria
Smoked Extrawurst
Belgium
Brazil
Bulgaria
Canada
Chile
China
Colombia
Croatia
Cuba
Denmark
Estonia
Finland
France
Various boudin
- Andouille
- Andouillette
- Boudin
- Boudin blanc de Rethel
- Cervelas de Lyon
- Chipolata
- Diot
- Morteau sausage
- Rosette de Lyon
- Saucisse de Toulouse
- Sabodet
- Saucisson
- Saucisson de Lyon
Georgia
Germany
- Ahle Wurst
- Beutelwurst
- Bierschinken
- Bierwurst
- Blutwurst
- Bockwurst
- Bratwurst
- Braunschweiger
- Bregenwurst
- Brühwurst
- Cervelatwurst [5]
- Currywurst
- Frankfurter Rindswurst
- Frankfurter Würstchen
- Gelbwurst
- Ham sausage
- Jagdwurst
- Knackwurst
- Knipp
- Kochwurst
- Kohlwurst
- Landjäger
- Leberwurst
- Mettwurst
- Nürnberger Bratwürste
- Pinkel
- Regensburger Wurst
- Saumagen
- Stippgrütze
- Teewurst
- Thüringer rotwurst
- Wienerwurst
- Wienerwürstchen [6]
- Weckewerk
- Weisswurst
- Westfälische Rinderwurst
- Wollwurst
- Zungenwurst
- Zwiebelwurst [7]
Greece
Hungary
- Csabai [8][9]
- Gyulai
- Pick[disambiguation needed]
- Debrecener
- Hungarian sausages
- Liverwurst
- Winter salami
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
.jpg)
A variety of soppressata
- Biroldo
- Ciauscolo
- Ciavàr
- Cotechino
- Cotechino Modena
- Genoa salami
- Italian sausage
- Kaminwurz or kaminwurze – air-dried and cold-smoked sausage (Rohwurst) made of beef and fatback or pork,[10] produced in the South Tyrol region of northern Italy.[11] Occasionally, kaminwurz is also made of lamb, goat or venison. The name of the sausage comes from the custom of curing the sausages in a smokehouse attached to the chimney up on the roof truss of Tyrolean houses.[12]
- Likëngë
- Mortadella
- 'Nduja
- Salami
- 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
.jpg)
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
- Androlla
- Botillo
- Butifarra
- Chistorra
- Chorizo
- Chorizo de Pamplona [16]
- Embutido
- Fuet
- Longaniza
- Morcilla
- Morcón
- Salchicha
- Salchichón
- Sobrasada
Sweden
Switzerland
- Cervelat
- Schüblig
- St. Galler bratwurst
- Landjäger
- Saucisse de choux [17]
- Saucisson Vaudois [18]
Taiwan
- Small sausage in large sausage – segment of Taiwanese pork sausage wrapped in a (slightly bigger and fatter) sticky rice sausage, usually served chargrilled
Thailand
Tunisia
Turkey
Ukraine
- Blood sausage Krov`janka (krov - blood)
United Kingdom
Cross section of a Stornoway Black Pudding. It was granted Protected Geographical Indicator of Origin status in May 2013 by The European Commission.[19]
- Battered sausage – similar in concept to a corn dog, but normally not served on a stick. Found all across the United Kingdom, Ireland, Australia and New Zealand.
- Beef sausage
- Chipolata
- Glamorgan sausage
- Ham sausage
- Hog's pudding
- Pork sausage
- Pork and leek (sometimes called Welsh sausage)
- Sausage roll
- Saveloy
- Snorkers
- Stonner kebab
- Tomato sausage (pork and tomato)
- White pudding
English
- Braughing sausage [20]
- Cumberland sausage
- Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content.[21]
- Lincolnshire sausage
- Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves[22]
- Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage[23]
- Newmarket sausage
- Oxford sausage – pork, veal and lemon
- Yorkshire sausage – white pepper, mace, nutmeg and cayenne[24]
Scottish
Welsh
- Glamorgan sausage
- Dragon sausage - does not contain Dragon, but should. A pork, leek and chilli sausage. [25]
United States
Packaged pepperoni slices
- Andouille
- Bologna sausage
- Boudin
- Breakfast sausage
- Chaudin
- Goetta
- Half-smoke – "local sausage delicacy"[26] found in Washington, D.C. and the surrounding region
- Hog maw
- Hot dog
- Hot link
- Italian sausage
- Knoblewurst - a Jewish delicacy: "a plump, irresistible beef sausage that’s seasoned with garlic."[27] It's a specialty of Katz's Deli.
- Lebanon bologna
- Pepperoni
Vietnam
See also
References
- ^ Ruhlman, 18.; The Culinary Institute of America, 3.
- ^ Herz salami 1888
- ^ Lapidos, Juliet (8 June 2011). "Vegetarian Sausage: Which imitation pig-scrap-product is best?". Slate.
- ^ 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.
- ^ Toldrá, F. (2010). Handbook of Meat Processing. Wiley. p. 391. ISBN 978-0-8138-2096-5. Retrieved October 23, 2017.
- ^ Steves, R. (2017). Rick Steves Berlin. Rick Steves. Avalon Publishing. p. pt606. ISBN 978-1-63121-694-7. Retrieved October 23, 2017.
- ^ 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.
- ^ 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.
- ^ Phillips, A.; Scotchmer, J. (2010). Hungary. Bradt Guides. Bradt Travel Guides. p. 373. ISBN 978-1-84162-285-9. Retrieved October 23, 2017.
- ^ Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5. Retrieved September 25, 2015.
- ^ Südtirol - Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (August 30, 2011), p. 15, ISBN 978-3625130277
- ^ "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Metzgerei Mair. Retrieved September 18, 2015.
- ^ 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.
- ^ Khalifé, M. (2008). The Mezze Cookbook. New Holland. p. 10. ISBN 978-1-84537-978-0. Retrieved October 22, 2017.
- ^ "Banat Sausage". Radio Romania International. October 23, 2017. Retrieved October 23, 2017.
- ^ Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 245. ISBN 978-1-118-52267-7. Retrieved October 23, 2017.
- ^ Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4. Retrieved October 23, 2017.
- ^ 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.
- ^ "Stornoway black pudding given protected status". BBC News. May 8, 2013. Retrieved 26 March 2014.
- ^ Country Life. Country Life, Limited. 2000. p. 53. Retrieved October 23, 2017.
- ^ 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.
- ^ Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0. Retrieved October 23, 2017.
- ^ "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. May 19, 2014. Retrieved October 23, 2017.
- ^ 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.
- ^ http://news.bbc.co.uk/1/hi/wales/6159630.stm,
- ^ Carr, David (2009-01-16). "A Monument to Munchies". The New York Times. Retrieved 2010-05-04.
- ^ 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
| Overview |
|
||||
|---|---|---|---|---|---|
| Fresh sausage | |||||
| Dry sausage |
|
||||
| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage |
|||||
| Precooked sausage |
|||||
| Related articles | |||||
| Variations |
|
 |
|---|---|---|
| Types | ||
| List articles | ||
| Related topics | ||
| Poultry and game |
  |
|
|---|---|---|
| Livestock and minilivestock |
||
| Fish and seafood |
|
|
| Cuts and preparation | ||
| List articles | ||
| Related subjects |
|
|