This is a list of notable sausages. Sausage is a

food Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is inge ...

usually made from ground meat with a skin around it. 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 synthetic. Some sausages are cooked during processing and the casing may be removed after. 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 type

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 ...

* Boerewors * Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. * * * * * * * * * * * * * *

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. ...

– 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 * Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973 * White pudding * Winter salami

By country

Notes: * Many sausages do not have a unique name. E.g. "salchicha", "country sausage", etc. * Sausages with the same name in different countries may be identical, similar, or significantly different. This also applies to names with different spellings in different regions, e.g. lukanka, loukaniko; bloedworst, blutwurst. The

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 ...

of many South American countries is different from the Spanish chorizo.

Argentina

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 ...

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 ...

* Morcilla * Salamin

Australia

* Bunnings Sausage/ Democracy Sausage (or snags) see

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 ...

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 ...

* Devon (also known as 'Polony' or 'Fritz') * Kanga Bangas * Saveloy

Austria

* Blunze * Extrawurst * Jausenwurst *

Käsekrainer Käsekrainer is a type of lightly smoked Brühwurst containing roughly torn bits of pork and 10% to 20% cheese (for example Emmentaler) cut into small cubes. They are sold all over Austria at Würstelstand outlets. It is a variety of Carniolan s ...

* Vienna sausage

Belgium

* Bloedworst * Cervela

Brazil

* Chouriço doce * Linguiça * Salsichão * Brativurst

Brunei

Belutak 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 extender ...

Bulgaria

* Lukanka * Sujuk

Canada

Lunenburg pudding Lüneburg is a city in the District of Lüneburg in Lower Saxony, Germany. The historical English spelling was Lunenburg. Since the Electorate of Brunswick-Lüneburg, Elector of Brunswick-Lüneburg became King of Great Britain in 1707, many places ...

Chile

China

Colombia

Butifarra Soledeñas Butifarra Soledeña (sausage of Soledad, Atlántico) is a type of botifarra that has developed into a regional specialty in Colombian cuisine. It is made from ground beef and pork with seasoning and spices. The meat is cut into pieces and boiled. ...

* Longaniza * Chorizo, chorizo santarrosano * Morcilla (Rellena) * Chunchullo

Croatia

* Češnovka *

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 ...

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

* Čajna

Cuba

* Moronga

Czechia

* Jelito * Špekáček * Talián * Trampské cigáro * Ostravská klobása * Vinná klobása

Denmark

* Blodpølse * Medisterpølse *

Rød pølse ''Rød pølse'' (, "red sausage") is a type of brightly red, boiled pork sausage very common in Denmark. Since hot dog stands are ubiquitous in Denmark, some people regard ''røde pølser'' as one of the national dishes. They are made of the Vi ...

* Ringriderpølse * Sønderjysk spegepølse * Sardel

El Salvador

* ''

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 ...

'' * ''

Estonia

Verivorst 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 ...

Faroe Islands

* Blóðpylsa

Finland

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 ...

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 ...

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 ...

France

* * * * * * * * * * * * * *

Georgia

Kupati Kupati ( ka, კუპატი) is a type of GeorgianНовые слова и значения, Надежда Захаровна Котелова, Евгений Александрович Левашов, p. 312 sausage that is made from ground p ...

Germany

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Greece

* Loukaniko *

Noumboulo Noumboulo (from Venetian ''nombolo'': loin) is a traditional charcuterie product of the Island of Corfu. It is made from whole pork tenderloin, cured with salt and spices and marinated in wine. It is then encased in natural intestine, usually to ...

Hungary

* Csabai * Gyulai * Pick * Debrecener * Hungarian sausages * Liverwurst * Winter salami

India

Goan Sausage The Goa sausage or ''Choris'' is a typical reflection of Indo-Portuguese cuisine from Goa, which once were part of the Portuguese State of India. It is based on the ''Chouriço'' sausage, introduced from Portugal. The humidity of Goa made it dif ...

Doh snam 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 th ...

Indonesia

* Frikandel * Saren * Sosis solo * ''Urutan'' – traditional Balinese smoked or air-dried sausage, made from pork stuffed into pig intestines

Ireland

* Black pudding *

Drisheen Drisheen ( ga, drisín) is a type of blood pudding made in Ireland. It is distinguished from other forms of Irish black pudding by having a gelatinous consistency. It is made from a mixture of cow's, pig's or sheep's blood, milk, salt and fat, ...

* White pudding

Italy

Biroldo Biroldo is a very dark, brownish-red, soft-textured Tuscan blood sausage about 4 inches (10 cm) wide, with lighter-coloured chunks of meat and fat in it. It was traditionally made from parts of the pig, offal such as heart, lungs and tongue ...

* Ciauscolo * Cervellata *

Ciavàr ''Ciavàr'', also referred to as mad sausage (''salsiccia matta''), is an Italian sausage made from pig offal and other parts, including tongue, cheek, heart and head. It is typical on the Romagnolo side of the Apennines. It is a traditional pro ...

* Cotechino *

Cotechino Modena Cotechino Modena or Cotechino di Modena (spelled cotecchino or coteghino in some major dialects, but not in Italian) is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy, where it has '' PGI'' status. Zampone M ...

* Genoa salami * Kaminwurz or kaminwurze – air-dried and cold-smoked sausage (''Rohwurst'') made of beef and fatback or pork, produced in the South Tyrol region of northern Italy. 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 A chimney is an architectural ventilation structure made of masonry, clay or metal that isolates hot toxic exhaust gases or smoke produced by a boiler, stove, furnace, incinerator, or fireplace from human living areas. Chimneys are typic ...

up on the roof truss of Tyrolean houses. *

Likëngë Likëngë are pork sausages flavored with salt, pepper and seed of fennel (farë mbrai). Characteristic of the ethnic Albanian Arbëreshë minority of Southern Italy, they are made in the Sicilian towns of Piana degli Albanesi and Santa Cristina ...

* Luganega *

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 ...

* Mazzafegati *

'Nduja 'Nduja () is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain, and is loosely based on the French andouille. It is Calabria's contribution to the many ...

* Salami *

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 ...

Zampina Zampina di Sammichele (in the Apulian dialect zambìne ) is a cold cut awarded the Italian designations of origin: Prodotto Agroalimentare Tradizionale (P.A.T.) and De.C.O.. Zampina originates from the region of Puglia, more specifically from ...

Italian salami

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

Japan

* Arabiki * Fish sausage ( :ja:魚肉ソーセージ) *

Kurobuta The Berkshire is an English breed of pig. It originated in the county of Berkshire, for which it is named. It is normally black, with some white on the snout, on the lower legs, and on the tip of the tail. It is a rare breed in the United King ...

* no casing (cf. :ja:ウイニー) * Tako

Kazakhstan

* Qazy

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 ...

Laos

Lao sausage Lao sausage, also known as Laotian sausage or sai oua ( lo, ໄສ້ອັ່ວ, also sai ua), refers to a popular type of Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cil ...

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 ...

Sai gork Sai gork ( lo, ໄສ້ກອກ, also sai gok, sai kok or sai krok), also known as soured Lao sausage, is a sour sausage in Lao cuisine. The ingredients for ''sai oua'' (Lao sausage) and ''sai gork'' are mainly the same, but ''sai gork'' uses coo ...

Lebanon

* Makanek, also referred to as na'anik

Lithuania

* Skilandis

Namibia

* Boerewors *

Droëwors ''Droëwors'' (; Afrikaans literally "dry sausage") is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage. It is usually made as a ''dunwors'' (Afrikaans for "thin sausage") rather than ''dikwors'' ( ...

Norway

* Vossakorv * Morrpølse * Grillpølse

Malaysia

* Lekor – fish sausage * Tong Mo

Mexico

* Moronga

Morocco

* Merguez

Netherlands

* * * * * * * * * *

Peru

Salchicha Huachana 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 extender ...

Philippines

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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, ...

Baguio longganisa Baguio longganisa is a Filipino pork sausage originating from the city of Baguio. It is a type of ''hamonado'' (sweet) '' longganisa''. See also * Pinuneg * List of sausages This is a list of notable sausages. Sausage is a food usually ...

* Cabanatuan longganisa *

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 ...

or Longganisang Bawang * Chicken longganisa *

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 ...

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 ...

or Longganisa de Cebu *

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 ...

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 ...

or Bacolod Longganisa * Fish longganisa *

Guagua longganisa Guagua longganisa, also known as Candaba longganisa, is a Filipino pork sausage originating from the towns of Guagua and Candaba, Pampanga. It is a type of ''de recado'' ''longganisa'' characterized by its salty and sour taste because of its heavi ...

* Longaniza de Guinobatan or Guinobatan Longganisa *

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 ...

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 ...

* '' Pinuneg'' *

Tuguegarao longganisa 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 pepper ...

or Longganisang Ybanag *

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 ...

Poland

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'' ...

* '' Kiełbasa biała'' – a white sausage sold uncooked * ''Kiełbasa jałowcowa (staropolska)'' * ''Kiełbasa myśliwska (staropolska)'' * ''Kiełbasa wędzona'' – Polish smoked sausage * ''

Kabanos 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. Typically ...

'' (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with caraway seed, originally made of pork * '' Krakowska'' (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic * ''Wiejska'' () – a large U-shaped pork and veal sausage with marjoram and

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 ...

* ''Weselna'' – " wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively * '' Kaszanka'' or ''kiszka'' – traditional

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 ...

or black pudding * ''

Myśliwska Kielbasa myśliwska ('hunter's sausage') is a type of kielbasa (Polish sausage). Lightly smoked and dried, its ingredients are pork, salt, pepper, and juniper. It is typically around long and in diameter. At least one brand, made in Poland but s ...

'' – smoked, dried pork sausage. *

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 ...

Portugal

* * * * * * * * *

Puerto Rico

* Morcilla *

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

Banat sausage Banat (, ; hu, Bánság; sr, Банат, Banat) is a geographical and historical region that straddles Central and Eastern Europe Eastern Europe is a subregion of the European continent. As a largely ambiguous term, it has a wide range of g ...

* Pleşcoi sausage * Nădlac sausage *

Tobă ''Tobă'', "caș de cap de porc" (which means "pig head cheese"), is a kind of a traditional Romanian delicatessen item which looks like a wide sausage, around four inches in diameter, usually using a pig's stomach, stuffed with pork jelly, liver ...

* Sibiu sausage

Russia

* Doktorskaya kolbasa * Sardelka – a small cooked sausage that is eaten like a frankfurter; it is, however, thicker than a typical frankfurter.

Serbia

Sremska kobasica Sremska sausage (in Serbian "sremska kobasica") is a type of sausage from Serbia. It has its origin in the Serbian area of Srem. It contains a mixture of beef and pork meat spiced with paprika, black pepper, salt and "secret spices". It is slightl ...

* Пеглана кобасица

Slovakia

* Hurka * Krvavnička * Liptovská saláma * Spišské párky

South Africa

* Boerewors *

* Plaaswors *

Braai Wors Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be whole, gr ...

* Grabouw Wors * Elim Wors

Spain

* * * * * * * * * * * * * *

Surinam

* bloedworst ("blood sausage") – typically made with pig blood, onions, garlic and breadcrumbs. * vleesworst ( "meat sausage") – a type of white pudding

Sweden

* Falukorv *

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 ...

* Isterband * Potatiskorv * Prinskorv

Switzerland

* Cervelat * Schüblig * St. Galler bratwurst *

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 ...

Saucisse de choux Saucisse (–2014) was a dachshund who gained fame in France as the protagonist of a book series. He was a candidate at the 2001 mayoral elections of Marseille, and appeared on the third season of '' Secret Story'' in 2010. Biography 1998-2000 ...

* Saucisson Vaudois

Taiwan

Small sausage in large sausage Small sausage in large sausage () is a snack sausage sandwich invented in Taiwan in the late 20th century. A segment of Taiwanese pork sausage is wrapped in a (slightly bigger and fatter) sticky rice sausage to make this delicacy, usually served ...

– segment of Taiwanese pork sausage wrapped in a (slightly bigger and fatter) sticky rice sausage, usually served chargrilled

Thailand

* Naem *

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 ...

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 ...

Tunisia

* Merguez

Turkey

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 ...

Ukraine

Krov`janka (krov – blood) * Kishka * Liverwurst

United Kingdom

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 ...

– Found all across the United Kingdom, Ireland, Australia and New Zealand. * Beef sausage * Black pudding *

* Glamorgan sausage *

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 ...

* Pork sausage * Pork and leek (sometimes called Welsh sausage) * Red Pudding (mainly in Scotland) * Sausage roll * Saveloy *

Snorkers Snorkers is a British English colloquialism for sausages. It may have a Royal Navy slang origin.Jolly, R. (2012) ''Jackspeak: A guide to British Naval slang & usage'', Bloomsbury, p.419 The term is probably derived from an earlier dialect term for a ...

Stonner kebab The stonner kebab is a pork sausage wrapped in strips of doner meat, coated in two layers of batter, and then deep fried. It is served on a bed of chips. The kebab weighs . The dish is available in Ruby Chip Shop in Glasgow. The name '' stonner' ...

* Tomato sausage (pork and tomato) * White pudding

English

Braughing sausage Braughing is a village and civil parish, between the rivers Quin and Rib, in the non-metropolitan district of East Hertfordshire, part of the English county of Hertfordshire. Braughing gave its name to a county division in Hertfordshire, kn ...

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 ...

* Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content. *

Lincolnshire sausage Lincolnshire sausages are a distinctive variety of pork sausage developed in and associated with the English county of Lincolnshire. A widely available variety at most UK butchers and supermarkets, the sausage is commonly dominated by the herb s ...

Manchester sausage Manchester () is a city in Greater Manchester, England. It had a population of 552,000 in 2021. It is bordered by the Cheshire Plain to the south, the Pennines to the north and east, and the neighbouring city of City of Salford, Salford to ...

– prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves *

Marylebone sausage Marylebone (usually , also , ) is a district in the West End of London, in the City of Westminster. Oxford Street, Europe's busiest shopping street, forms its southern boundary. An ancient parish and latterly a metropolitan borough, it me ...

– a traditional London butchers sausage made with mace, ginger and sage * Newmarket sausage *

Oxford sausage Oxford sausages are a distinctive variety of pork and veal sausage commonly associated with, and thought to have been developed in, the English city of Oxford. Traditionally, Oxford sausages are noted for the addition of veal, in contrast to man ...

– pork, veal and lemon *

Yorkshire sausage Yorkshire ( ; abbreviated Yorks), formally known as the County of York, is a historic county in northern England and by far the largest in the United Kingdom. Because of its large area in comparison with other English counties, functions have ...

– white pepper, mace, nutmeg and cayenne * Pork and apple

Scottish

* Haggis *

Lorne 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 ...

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 ...

Welsh

* Glamorgan sausage * Dragon sausage – pork, leek and chili pepper sausage.

United States

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 ...

* Bologna sausage * Boudin * Breakfast sausage * Chaudin *

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 ...

Half-smoke A half-smoke is a "local sausage delicacy" found in Washington, D.C., and the surrounding region. Similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat, the sausage is often half-pork and half-beef, Smoking (cooki ...

– "local sausage delicacy" found in Washington, D.C. and the surrounding region * Hog maw * Hot dog * Hot link * Italian sausage * Knoblewurst – a Jewish specialty; "a plump, beef sausage that’s seasoned with garlic." * Lebanon bologna * Pepperoni

Venezuela

Vietnam

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Zimbabwe

* Boerewors

References

External links

* * * {{Meat Sausage list Sausage list Sausage list Salumi