A sausage is a type of meat product usually made from

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

—often

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

, beef, or

poultry Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, ...

—along with

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an

adjective In linguistics, an adjective (abbreviated ) is a word that generally modifies a noun or noun phrase or describes its referent. Its semantic role is to change information given by the noun. Traditionally, adjectives were considered one of the ma ...

, 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, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed.

Sausage-making The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt. Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned ...

is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, 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, peppers,

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

, etc.), and the manner of preparation. In the 21st century,

vegetarian Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetariani ...

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 The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt. Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned ...

is a natural outcome of efficient butchery. Traditionally, sausage makers salted various tissues and organs such as scraps,

organ meat Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...

s, blood, and fat to help preserve them. They then stuffed them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. An

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

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

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

. A Chinese type of sausage has been described, ''lup cheong'' () from the Northern and Southern dynasties ( 589 BC

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

), made from goat and lamb meat with salt, and flavoured with green onion, bean sauce, ginger, and pepper. The modern type of ''lup cheong'' has a comparatively long

shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a ...

, mainly because of a high content of lactobacilli—so high that it is considered sour by many. Wurstplatte

The

Greek Greek may refer to: Greece Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group. *Greek language, a branch of the Indo-European language family. **Proto-Greek language, the assumed last common ancestor ...

poet

Homer Homer (; grc, Ὅμηρος , ''Hómēros'') (born ) was a Greek poet who is credited as the author of the ''Iliad'' and the ''Odyssey'', two epic poems that are foundational works of ancient Greek literature. Homer is considered one of the ...

mentioned a kind of blood sausage in the ''

Odyssey The ''Odyssey'' (; grc, Ὀδύσσεια, Odýsseia, ) is one of two major ancient Greek epic poems attributed to Homer. It is one of the oldest extant works of literature still widely read by modern audiences. As with the ''Iliad'', th ...

'',

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

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

Aristophanes Aristophanes (; grc, Ἀριστοφάνης, ; c. 446 – c. 386 BC), son of Philippus, of the deme Kydathenaion ( la, Cydathenaeum), was a comic playwright or comedy-writer of ancient Athens and a poet of Old Attic Comedy. Eleven of his for ...

' play '' The Knights'' is about a sausage vendor who is elected leader. Evidence suggests that sausages were already popular both among the

ancient Greeks Ancient Greece ( el, Ἑλλάς, Hellás) was a northeastern Mediterranean civilization, existing from the Greek Dark Ages of the 12th–9th centuries BC to the end of classical antiquity ( AD 600), that comprised a loose collection of cult ...

and

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

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

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

(modern Basilicata) and was called ''

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

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

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

, sausages were associated with the

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

festival. Early in the 10th century during the

Byzantine Empire The Byzantine Empire, also referred to as the Eastern Roman Empire or Byzantium, was the continuation of the Roman Empire primarily in its eastern provinces during Late Antiquity and the Middle Ages, when its capital city was Constantinopl ...

Leo VI the Wise Leo VI, called the Wise ( gr, Λέων ὁ Σοφός, Léōn ho Sophós, 19 September 866 – 11 May 912), was Byzantine Emperor from 886 to 912. The second ruler of the Macedonian dynasty (although his parentage is unclear), he was very well ...

outlawed the production of blood sausages following cases of food poisoning.

Casings

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

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

and other traditional puddings. Today, however, natural casings are often replaced by collagen,

cellulose Cellulose is an organic compound with the formula , a polysaccharide consisting of a linear chain of several hundred to many thousands of β(1→4) linked D-glucose units. Cellulose is an important structural component of the primary cell w ...

, or even plastic casings, especially in the case of industrially manufactured sausages. Some forms of sausage, such as sliced sausage, are prepared without a casing. Additionally,

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

and sausage meat are now available without casings in

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

s and jars.

Ingredients

A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing. Ingredients may include a cheap starch filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek.BBC: Pork sausage recipes
. "The meat may be mixed with breadcrumbs, cereals or other ingredients such as leek or apple." The meat may be from any animal but is often pork, beef or veal, or poultry. The lean meat-to-fat

ratio In mathematics, a ratio shows how many times one number contains another. For example, if there are eight oranges and six lemons in a bowl of fruit, then the ratio of oranges to lemons is eight to six (that is, 8:6, which is equivalent to the ...

depends upon the style and producer. The meat content as labelled may exceed 100%, which happens when the weight of meat exceeds the total weight of the sausage after it has been made, sometimes including a drying process which reduces water content. In some jurisdictions foods described as sausages must meet regulations governing their content. For example, in the United States The Department of Agriculture specifies that the fat content of different defined types of sausage may not exceed 30%, 35% or 50% by weight; some sausages may contain binders or extenders. Many traditional styles of sausage from Asia and mainland Europe use no bread-based filler and include only meat (lean meat and fat) and flavorings. In the United Kingdom and other countries with

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

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

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

. On the other hand, the finest quality contain only choice cuts of meat and seasoning. In Britain, "meat" declared on labels could in the past include fat, connective tissue, and MRM. These ingredients may still be used but must be labelled as such, and up to 10% water may be included without being labelled. Sausages are emulsion-type products. They are composed of solid fat globules, dispersed in protein solution. The proteins function by coating the fat and stabilizing them in water.

Classifications

DEU Braunschweiger (Mettwurst) S&L 37 MSZ111114

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

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

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

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

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

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

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

and Teewurst which are meat preparations packed in sausage casing but squeezed out of it (just like any other spread from a tube). *

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

s are cured sausages that are

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

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, Landjäger (smoked), Slim Jims, and

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

. * Bulk sausage, or sometimes ''sausage meat'' or ''skinless sausage'', refers to raw, ground, spiced meat, usually sold without any casing. * Vegetarian sausage are made without meat, for example, based on soya protein or

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...

, with herbs and spices. Some vegetarian sausages are not necessarily vegan and may contain ingredients such as

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

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

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

'', ''

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

'', or '' Micrococcus'' (added as starter cultures) or natural

flora Flora is all the plant life present in a particular region or time, generally the naturally occurring (indigenous (ecology), indigenous) native plant, native plants. Sometimes bacteria and fungi are also referred to as flora, as in the terms '' ...

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

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

'') may include water and emulsifiers and are always cooked. They will not keep long. Examples include

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

, Jagdwurst, and Weißwurst. * Precooked sausages ('' Kochwurst'') are made with precooked meat but may also include raw

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

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

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

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

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

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

'', a big, cured, fermented and air-dried sausage) * ''Cheese sausage'' (''casalsiccia'') with cheese inside The United States has a particular shelf stable type called pickled sausages, commonly sold in establishments such as gas stations and delicatessens. These are usually smoked or boiled sausages of a highly processed hot dog or kielbasa style plunged into a boiling brine of vinegar, salt, spices, and often a pink coloring, then canned in

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

s. They are usually packaged in single blister packs or jars. Certain countries classify sausage types according to the region in which the sausage was traditionally produced: * Austria:

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

, etc. * France:

Montbéliard Montbéliard (; traditional ) is a town in the Doubs department in the Bourgogne-Franche-Comté region in eastern France, about from the border with Switzerland. It is one of the two subprefectures of the department. History Montbéliard is ...

Morteau Morteau () is a commune, in the Doubs department in the Bourgogne-Franche-Comté region, eastern France. 300px, The road of Doubs_(river).html"_;"title="Villers-le-Lac_(D215)_along_the_Doubs_(river)">Villers-le-Lac_(D215)_along_the_Doubs_(rive ...

, Strasbourg,

Toulouse Toulouse ( , ; oc, Tolosa ) is the prefecture of the French department of Haute-Garonne and of the larger region of Occitania. The city is on the banks of the River Garonne, from the Mediterranean Sea, from the Atlantic Ocean and from Pa ...

, etc. * Germany:

Frankfurt am Main Frankfurt, officially Frankfurt am Main (; Hessian: , "Frank ford on the Main"), is the most populous city in the German state of Hesse. Its 791,000 inhabitants as of 2022 make it the fifth-most populous city in Germany. Located on its na ...

, Thuringian sausage,

Nuremberg Nuremberg ( ; german: link=no, Nürnberg ; in the local East Franconian dialect: ''Nämberch'' ) is the second-largest city of the German state of Bavaria after its capital Munich, and its 518,370 (2019) inhabitants make it the 14th-largest ...

Pomerania Pomerania ( pl, Pomorze; german: Pommern; Kashubian: ''Pòmòrskô''; sv, Pommern) is a historical region on the southern shore of the Baltic Sea in Central Europe, split between Poland and Germany. The western part of Pomerania belongs to ...

, etc. * Hungary: kolbász gyulai (after the town of Gyula), csabai (after the city of

Békéscsaba Békéscsaba (; sk, Békešská Čaba; see also other alternative names) is a city with county rights in southeast Hungary, the capital of Békés County. Geography Békéscsaba is located in the Great Hungarian Plain, southeast from Budap ...

Debrecener A debrecener ( hu, debreceni kolbász, german: Debre(c)ziner, it, Salsiccia di Debrecen) is a pork sausage of uniform fine texture and reddish-orange colour, named after the Hungarian city of Debrecen. The sausages are heavily spiced with papr ...

(after the city of Debrecen). * Italy: Merano (Meraner Wurst) *Philippines: Alaminos longganisa ( Pangasinan);

Cabanatuan longganisa Cabanatuan longganisa, also known as batutay, is a Filipino beef sausage originating from Cabanatuan City, Nueva Ecija. It can be served sweet (''hamonado''), garlicky (''de recado''), or "skinless" (without the casing). It is celebrated in the a ...

( Nueva Ecija); Calumpit longganisa ( Bulacan); chorizo de Cebu (

Cebu Cebu (; ceb, Sugbo), officially the Province of Cebu ( ceb, Lalawigan sa Sugbo; tl, Lalawigan ng Cebu; hil, Kapuroan sang Sugbo), is a province of the Philippines located in the Central Visayas region, and consists of a main island and 16 ...

); chorizo Negrense (

Negros Island Negros is the fourth largest and third most populous island in the Philippines, with a total land area of . Negros is one of the many islands of the Visayas, in the central part of the country. The predominant inhabitants of the island region a ...

);

longaniza de Guinobatan Longganisa de Guinobatan is a Filipino cuisine, Filipino pork sausage originating from the town of Guinobatan in Albay, Philippines. It is a type of ''de recado'' ''longganisa''. Each link is typically only in length. It is made from lean pork, p ...

(

Guinobatan, Albay Guinobatan, officially the Municipality of Guinobatan ( bcl, Banwaan kan Guinobatan; tl, Bayan ng Guinobatan), is a 1st class municipality in the province of Albay, Philippines. According to the 2020 census, it has a population of 85,786 people. ...

); Lucban longganisa ( Quezon); Pampanga longganisa ( Pampanga); ''

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

'' ( Cordillera Administrative Region); Longganisang Ybanag ( Cagayan Valley); Vigan longganisa (

Ilocos Region Ilocos Region ( ilo, Rehion/Deppaar ti Ilocos; pag, Sagor na Baybay na Luzon/Rehiyon Uno; tl, Rehiyon ng Ilocos) is an administrative region of the Philippines, designated as Region I, occupying the northwestern section of Luzon and part of ...

), etc. * Poland: kiełbasa krakowska (

Kraków Kraków (), or Cracow, is the second-largest and one of the oldest cities in Poland. Situated on the Vistula River in Lesser Poland Voivodeship, the city dates back to the seventh century. Kraków was the official capital of Poland until 1596 ...

-style), toruńska ( Toruń), żywiecka (

Żywiec Żywiec () (german: Saybusch) is a town in southern Poland with 31,194 inhabitants (2019). Between 1975 and 1998, it was located within the Bielsko-Biała Voivodeship, but has since become part of the Silesian Voivodeship.It is the capital of Ż ...

), bydgoska ( Bydgoszcz), krotoszyńska (

Krotoszyn Krotoszyn (german: Krotoschin, yi, קראטאשין ''Krotoshin'') is a town in west-central Poland with 30,010 inhabitants . It has been part of the Greater Poland Voivodeship since 1999; it was within Kalisz Voivodeship from 1975 to 1998. ...

), podwawelska (literally: "from under

Wawel The Wawel Royal Castle (; ''Zamek Królewski na Wawelu'') and the Wawel Hill on which it sits constitute the most historically and culturally significant site in Poland. A fortified residency on the Vistula River in Kraków, it was established o ...

"), zielonogórska ( Zielona Góra), rzeszowska (

Rzeszów Rzeszów ( , ; la, Resovia; yi, ריישא ''Raisha'')) is the largest city in southeastern Poland. It is located on both sides of the Wisłok River in the heartland of the Sandomierz Basin. Rzeszów has been the capital of the Subcarpathian ...

), śląska (

Silesia Silesia (, also , ) is a historical region of Central Europe that lies mostly within Poland, with small parts in the Czech Republic and Germany. Its area is approximately , and the population is estimated at around 8,000,000. Silesia is split ...

), swojska, wiejska, jałowcowa, zwyczajna, polska, krajańska, szynkowa, parówkowa. * Serbia: Sremska kobasica, Sremska salama, Sremski kulen (after the region of

Srem Syrmia ( sh, Srem/Срем or sh, Srijem/Сријем, label=none) is a region of the southern Pannonian Plain, which lies between the Danube and Sava rivers. It is divided between Serbia and Croatia. Most of the region is flat, with the ex ...

/Sirmium), Požarevačka kobasica (after the city of Požarevac) * Slovenia: Kranjska ( klobasa), after the Slovenian name for the province of Carniola * Spain:

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

catalana, chorizo riojano, chorizo gallego, chorizo de Teror, longaniza de

Aragón Aragon ( , ; Spanish and an, Aragón ; ca, Aragó ) is an autonomous communities of Spain, autonomous community in Spain, coextensive with the medieval Kingdom of Aragon. In northeastern Spain, the Aragonese autonomous community comprises th ...

, morcilla de

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

, morcilla de

Ronda Ronda () is a town in the Spanish province of Málaga. It is located about west of the city of Málaga, within the autonomous community of Andalusia. Its population is about 35,000. Ronda is known for its cliff-side location and a deep chasm ...

, morcilla extremeña, morcilla dulce canaria, llonganissa de Vic, fuet d' Olot,

sobrassada Sobrassada in Balearic or Sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika and salt and other spices. Sobrassada, along with , are traditional Balearic meat products prepared in t ...

mallorquina, botillo de León, llonganissa de

Valencia Valencia ( va, València) is the capital of the autonomous community of Valencia and the third-most populated municipality in Spain, with 791,413 inhabitants. It is also the capital of the province of the same name. The wider urban area al ...

, farinato de

Salamanca Salamanca () is a city in western Spain and is the capital of the Province of Salamanca in the autonomous community of Castile and León. The city lies on several rolling hills by the Tormes River. Its Old City was declared a UNESCO World Herit ...

, etc. * United Kingdom: Cumberland, Chiltern, Glamorgan,

Lincolnshire Lincolnshire (abbreviated Lincs.) is a Counties of England, county in the East Midlands of England, with a long coastline on the North Sea to the east. It borders Norfolk to the south-east, Cambridgeshire to the south, Rutland to the south-we ...

, Lorne, etc.

National varieties

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

Africa

North Africa

Merguez Merguez () is a red, spicy mutton- or beef-based fresh sausage in Maghrebi cuisine. Since the late 20th century, it has been popular in France and Great Britain due to the large Algerian populations. Merguez is a sausage made with uncooked la ...

is a red, spicy sausage from Morocco, Algeria, Tunisia and Libya, North Africa. It is also popular in France, Israel, and the German state of Saarland, where it is often grilled on a Schwenker. Merguez is made with lamb, beef, or a mixture of both. It can be flavored with a wide range of spices, such as

sumac Sumac ( or ), also spelled sumach, is any of about 35 species of flowering plants in the genus ''Rhus'' and related genera in the cashew family (Anacardiaceae). Sumacs grow in subtropical and temperate regions throughout the world, including Eas ...

for tartness, and paprika,

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

, or

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

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

South Africa

In South Africa, traditional sausages are known as ''

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

'', or farmer's sausage. Ingredients include game and beef, usually mixed with pork or lamb and with a high percentage of fat. Coriander and vinegar are the two most common seasoning ingredients, although many variations exist. The coarsely-ground nature of the meat as well as the long continuous spiral of sausage are two of its recognisable qualities. Boerewors is traditionally cooked on a ''braai'' ( barbecue). Droë wors is an uncooked sausage similar to boerewors made in a dry-curing process similar to biltong. A local variant of the

is the Wors roll, or boerewors roll. This is a hot dog bun with a piece of boerewors in, served with a tomato and onion relish called ''seshebo''. Seshebo can include chilli, atchaar or curries, depending on the area within the country.

Asia

Brunei

is the traditional

Brunei Brunei ( , ), formally Brunei Darussalam ( ms, Negara Brunei Darussalam, Jawi: , ), is a country located on the north coast of the island of Borneo in Southeast Asia. Apart from its South China Sea coast, it is completely surrounded by t ...

an beef sausage. It is made with minced beef and tallow, marinated with garlic, salt, chillies and spices, and stuffed into cow's or buffalo's small intestines. It is then fermented through dehydration. Belutak is a common side dish alongside

ambuyat Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Ambuyat is the national dish of Brunei, and a local specialty in the Malaysian states of Sarawak, Sabah, and the feder ...

China

A European-style smoked savory ''hóng cháng'' ( ''red sausage'') is produced in Harbin, China's northernmost major city. It is similar to Lithuanian and Polish sausages including kiełbasa 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

Arabiki sausages scrambled eggs Chiang Mai

Although Japan is not traditionally known for beef, pork, venison, or even blood sausages, the Japanese do consume a fish-based log called kamaboko, which could be considered a type of sausage. Kamaboko is made with cured ground fish paste called surimi. It is usually shaped into half-moons on top of a small plank of wood and the outside dyed pink. When the kamaboko is cut into slices it appears to have an unmistakable pink rind which surrounds a white interior. It is often cut into thin slices and added to soups, salads,

bento A is the Japanese iteration of a single-portion take-out or home-packed meal, often for lunch. Outside Japan, it is common in other East and Southeast Asian culinary styles, especially within Chinese, Korean, Singaporean cuisines and more, ...

, 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 form of blood sausage, is a traditional Korean sausage. A popular street food, sundae is normally prepared by steaming or boiling cow or pig intestines stuffed with various ingredients. The most common variation is composed of pork blood, cellophane noodle, sliced carrot and

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

stuffed into pig intestines, but other regional variations include squid or

Alaska pollock The Alaska pollock or walleye pollock (''Gadus chalcogrammus'') is a marine fish species of the cod genus '' Gadus'' and family Gadidae. It is a semi-pelagic schooling fish widely distributed in the North Pacific, with largest concentrations ...

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

Philippines

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In the Philippines, sausages are generally called '' longaniza'' (

Filipino Filipino may refer to: * Something from or related to the Philippines ** Filipino language, standardized variety of 'Tagalog', the national language and one of the official languages of the Philippines. ** Filipinos, people who are citizens of th ...

: ''longganisa'') in the northern regions and '' chorizo'' (

Visayan Visayans ( Visayan: ''mga Bisaya''; ) or Visayan people are a Philippine ethnolinguistic group or metaethnicity native to the Visayas, the southernmost islands of Luzon and a significant portion of Mindanao. When taken as a single ethnic group ...

: ''choriso'', ''tsoriso'' or ''soriso'') in the southern regions. They are usually fresh or smoked sausages, distinguished primarily by either being sweet (''jamonado'' or ''hamonado'') or garlicky (''de recado'' or ''derecado''). There are numerous kinds of sausages in the Philippines, usually unique to a specific region like Vigan longganisa, Alaminos longganisa, and Chorizo de Cebu. The most widely known sausages in Philippine cuisine is the Pampanga longganisa. Bulk sausage versions are also known in

Philippine English Philippine English (similar and related to American English) is any variety of English native to the Philippines, including those used by the media and the vast majority of educated Filipinos and English learners in the Philippines from adj ...

as "skinless sausages". There are also a few dry sausages like Chorizo de Bilbao and Chorizo de Macao. Most Filipino sausages are made from pork, but they can also be made from chicken, beef, or even tuna.

Thailand

There are many varieties of sausages known to

Thai cuisine Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian chef David Thompson, an expert on Thai ...

, some of which are specialities of a specific region of Thailand. From northern Thailand comes '' sai ua'', a grilled minced pork sausage flavored with

curry paste Indian curry pastes in a UK supermarket Curry paste usually refers to a paste used as a cooking ingredient in the preparation of a curry. There are different varieties of curry paste depending from the region and also within the same cuisine: *In ...

and fresh herbs. Another grilled sausage is called '' sai krok Isan'', a fermented sausage with a distinctive slightly sour taste from

northeastern Thailand Northeast Thailand or Isan (Isan/ th, อีสาน, ; lo, ອີສານ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pali ''īsānna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 provin ...

(the region also known as Isan). Both sausages are commonly eaten with

sticky rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...

, fresh vegetables, and a fresh ''

nam phrik ''Nam phrik'' ( th, น้ำพริก, ) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for ''nam phrik'' type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish ...

'' (Thai chilli paste) or some raw bird's eye chilies. They might also be served together with a refreshing Thai salad such as ''som tum'' ( green papaya salad). Also very popular in Thailand is ''

naem ''Naem'' ( th, แหนม, , also referred to as ''nham'', ''naem moo'', ''som moo'', ''naem maw'', ''chin som'') is a pork sausage in Laos and Thai. It is a fermented food that has a sour flavor. It has a short shelf life, and is often eaten ...

'', a raw fermented pork sausage similar to the

Vietnamese Vietnamese may refer to: * Something of, from, or related to Vietnam, a country in Southeast Asia ** A citizen of Vietnam. See Demographics of Vietnam. * Vietnamese people, or Kinh people, a Southeast Asian ethnic group native to Vietnam ** Overse ...

''nem chua'' and Laotian '' som moo''. This variety of sausage is often encountered as ''yam naem'' and ''naem khluk'', both of which are Thai salads. Adopted from Vietnam comes '' mu yo''. It is somewhat similar in taste and texture to

liverwurst Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, Latvia, Netherlands, Norway, Polan ...

and, served with a '' nam chim'' (Thai dipping sauce), a popular snack in Thailand. It too can be used as an ingredient for Thai salads and as a meat ingredient in, for instance, Thai soups. ''Kun chiang'' is a dry and sweet

Chinese sausage Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name (or ) (). Varieties There is a choice of fatty or lean s ...

which has also been incorporated into the Thai culinary culture. Known as ''lap cheong'' by

Cantonese Cantonese ( zh, t=廣東話, s=广东话, first=t, cy=Gwóngdūng wá) is a language within the Chinese (Sinitic) branch of the Sino-Tibetan languages originating from the city of Guangzhou (historically known as Canton) and its surrounding ar ...

, 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. A host of modern, factory-made, sausages have become popular as snacks in recent years. These most often resemble hot-dogs and frankfurters and are commonly sold grilled or deep-fried at street stalls and served with a sweet, sticky and slightly spicy soy-based sauce.

Vietnam

Eurasia

Turkey

In Turkey, sausage is known as ''sosis'', which is made of beef. Sucuk (pronounced tsudjuck or

sujuk Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly use ...

with accent on the last syllable) is a type of sausage made in Turkey and neighboring Balkan countries. There are many types of sucuk, but it is mostly made from beef. It is fermented, spiced (with garlic and pepper) and filled in an inedible casing that needs to be peeled off before consuming. Slightly smoked sucuk is considered superior. The taste is spicy, salty and a little raw, similar to pepperoni. Some varieties are extremely hot and/or greasy. Some are adulterated with turkey, water buffalo meat, sheep fat or chicken. There are many dishes made with sucuk, but grilled sucuk remains the most popular. Smoke dried varieties are consumed raw in sandwiches. An intestinal loop is one sucuk. Smoked sucuk is usually straight.

Europe

Britain and Ireland

In the UK and Ireland, sausages are a very popular and common feature of the national diet and popular culture. British sausages and Irish sausages are normally made from raw (i.e., uncooked, uncured, unsmoked) pork, beef, venison or other meats mixed with a variety of herbs and spices and cereals, many recipes of which are traditionally associated with particular regions (for example Cumberland sausages). They normally contain a certain amount of

or bread-rusk, and are traditionally cooked by frying, grilling or baking. They are most typically long, the filling compressed by twisting the casing into concatenated "links" into the sausage skin, traditionally made from the prepared intestine of the slaughtered animal; most commonly a pig. Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as ''bangers'', particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as bangers and mash. Famously, they are an essential component of a full English, Scottish or Irish breakfast. Some are made to traditional regional recipes such as those from Cumberland or

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. Vegetarian sausages are also now very widely available, although traditional meatless recipes such as the Welsh '' Selsig Morgannwg'' also exist. A popular and widespread snack is the

sausage roll A sausage roll is a savoury pastry snack, popular in current and former Commonwealth nations, consisting of sausage meat wrapped in puffed pastry. Sausage rolls are sold at retail outlets and are also available from bakeries as a take-away food ...

made from sausage-meat rolled in

puff pastry Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out befo ...

; they are sold from most bakeries and often made at home. Sausages may be baked in a Yorkshire pudding batter to create toad in the hole, often served with gravy and onions, or they may be cooked with other ingredients in a sausage casserole. In most areas, sausage meat for frying and

stuffing Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. A ...

into poultry or other meats is sold as ground, spiced meat without casing. Battered sausage, consisting of a sausage dipped in batter, and fried, is sold throughout Britain from

fish and chip Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of liv ...

shops. In England, the

saveloy A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and available in most fish and chip shops around England. It is occasionally also available fried in batter. Etymology The word is believed to be derived fr ...

is a type of pre-cooked sausage, larger than a typical hot-dog, which is served hot. A saveloy skin was traditionally colored with bismarck-brown dye giving saveloy a distinctive bright red color. Pigs in blankets is a dish served in the

United Kingdom The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain, is a country in Europe, off the north-western coast of the European mainland, continental mainland. It comprises England, Scotlan ...

and the

Republic of Ireland Ireland ( ga, Éire ), also known as the Republic of Ireland (), is a country in north-western Europe consisting of 26 of the 32 Counties of Ireland, counties of the island of Ireland. The capital and largest city is Dublin, on the eastern ...

consisting of small sausages (usually chipolatas) wrapped in bacon. They are a popular and traditional accompaniment to roast

turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a transcontinental country located mainly on the Anatolian Peninsula in Western Asia, with a small portion on the Balkan Peninsula in ...

in a

Christmas dinner Christmas dinner is a meal traditionally eaten at Christmas. This meal can take place any time from the evening of Christmas Eve to the evening of Christmas Day itself. The meals are often particularly rich and substantial, in the tradition of ...

and are served as a

side dish A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal. They are also served cold at children's parties throughout the year. The word chipolata derives from the Italian ''cipollata'', "onioned" or made with onion, although in this context its literal meaning has been forgotten and it need not contain onion.

Black pudding , type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally ...

white pudding , country = Great Britain and Ireland , region = England, Ireland, Scotland, Northern Ireland , national_cuisine = United Kingdom and Ireland , creator = , type = Pudding , served = , ma ...

and Hog's pudding are fairly similar to their Scottish and European counterparts. Following concerns about health and user preference (distaste for horsemeat), heightened by the BSE crisis in the 1990s and the 2013 horsemeat scandal, the quality of the meat content in many British sausages improved with a return to the artisanal production of high quality traditional recipes, which had previously been in decline. However, many cheaper sausages contain mechanically recovered meat or

meat slurry A reconstituted meat, meat slurry, or emulsified meat is a liquefied meat product that contains fewer fats, pigments and less myoglobin than unprocessed dark meats. Meat slurry is more malleable than dark meats and eases the process of meat distri ...

, which must be so listed on packaging. There are various laws concerning the meat content of sausages in the UK. The minimum meat content to be labelled pork sausages is 42% (30% for other types of meat sausages), although to be classed as meat, the pork can contain 30% fat and 25% connective tissue. Often the cheapest supermarket pork sausages do not have the necessary meat content to be described as pork sausages and are simply labelled ''sausages''; with even less meat content they are described as ''bangers'' (an unregulated name). These typically contain MRM which was previously included in meat content, but under later EU law cannot be so described.

=Scotland

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

is generally recognized as the national dish, although not described as a sausage. A popular breakfast food is the square sausage, also known as a Lorne sausage. This is normally eaten as part of a full

Scottish breakfast A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes back bacon, sausages, eggs, black pudding, baked beans, some form of potato, tomatoes, mushrooms, toast, and a ...

or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland. Other types of sausage include

black pudding , type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally ...

, similar to the German and Polish blood sausages. Stornoway black pudding is held in high regard and it has protected geographical indication. Additionally a popular native variety of sausage is the red pudding. It is usually served in chip shops, deep fried in batter and with chips as a red pudding supper.

Bulgaria

Lukanka Lukanka ( bg, луканка) is a Bulgarian (sometimes spicy) salami unique to Bulgarian cuisine. It is similar to sujuk, but often stronger flavored. Lukanka is semi-dried, has a flattened cylindrical shape, and brownish-red interior in a skin ...

(луканка) is a spicy salami sausage unique to Bulgarian cuisine. It is similar to

but often stronger flavored. Wurst on fire

Croatia

Kulen 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 below''

Finland

The generic word for sausage in Finnish is ''makkara''. Several types of Finnish makkara are similar in appearance to Polish sausages or

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

s but have a very different taste and

texture Texture may refer to: Science and technology * Surface texture, the texture means smoothness, roughness, or bumpiness of the surface of an object * Texture (roads), road surface characteristics with waves shorter than road roughness * Texture ...

. Most makkara have very little spice and are therefore frequently eaten with

mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, seeds of the mustard p ...

ketchup Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among o ...

, or other table condiments without a bun. Makkara is usually

grilled Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...

, roasted over coals or open fire, steamed (called ''höyrymakkara'') or cooked on

sauna A sauna (, ), or sudatory, is a small room or building designed as a place to experience dry or wet heat sessions, or an establishment with one or more of these facilities. The steam and high heat make the bathers perspire. A thermometer in a ...

heating stones. ''Nakki'' is a tinier edition of makkara. There are many types of nakki, with almost as much varieties as larger types of makkara. The closest relative to nakki in North-American cuisine is the thin

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

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

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

. It is a type of blood sausage similar to the Scottish

. A Finnish speciality is '' ryynimakkara'', a low-fat sausage which contains groats. Pickled makkara, intended to be consumed as slices, is called ''kestomakkara''. This class includes various

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

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

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

, moose or

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

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

salmon Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family Salmonidae, which are native to tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus '' Oncorhy ...

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

France and Belgium

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

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

is almost always made of pork cured with salt, spices, and occasionally wine or spirits, but it has many variants which may be based on other meats and include nuts, alcohol, and other ingredients. It also differentiates between ''saucisson'' and ''

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

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

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

and Red puddings. Specific kinds of French sausage include: * Fresh sausages, mostly grilled, sometimes stewed ** Boudin blanc, a soft, light-colored sausage made of chicken, pork, or veal, or a mixture, and usually also containing eggs and milk; ** Boudin noir, a blood sausage; ** Andouillette, made of pork intestines; ** Cervelas de Lyon, with pistachios or truffles; ** Chipolata, thin and long; **

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

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

, a spicy mutton- or beef-based sausage; ** Saucisse de Toulouse, often used in

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

* Cured or smoked sausages, ''

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

'', served thinly sliced ** Andouille, usually smoked, made primarily of pork intestines ** Rosette de Lyon ** Saucisse de Morteau, smoked **

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

Other French sausages include the diot.

Germany

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

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

, Rindswürste, Knackwürste, and Bockwürste. Currywurst, a dish of sausages with curry sauce, is a popular fast food in Germany.

Greece

Loukániko (

: λουκάνικο) is the common Greek word for

sausage. The name 'loukaniko' is derived from

ancient Roman cuisine The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans to ...

Hungary

Hungarian sausages Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sui sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by ...

, when smoked and cured, are called kolbász – different types are often distinguished by their typical regions, e.g. ''

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

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

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

) 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 below''

Italy

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

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

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

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

'', discovered by

after the conquest of

. Lucanica's recipe changed over the centuries and spread throughout Italy and the world with slightly different names. Today, lucanica sausage is identified as '' Lucanica di Picerno'', produced in Basilicata (whose territory was part of the ancient Lucania). A different type of sausage that is popular in Italy, found in many varieties, is ''

'' (plural ), made from coarsely ground meat (pork or beef) mixed with fat, salted and dried. Spices are added as for ''salsiccia''. ''Salami'' are ready-to-eat as purchased; typically, they are sliced thinly for consumption and eaten cold, for instance as ''

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

''.

Macedonia

Macedonian sausages (''kolbas, lukanec'') are made from fried pork, onions, and leeks, with herbs and spices.

Malta

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

Netherlands

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

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

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 or similar sweet spices (ground mustard seed, onion and sugar may also be added). Water, lard, rind, potato starch flour and soy or milk protein are often added for binding and filling. In southern Norway, grill and wiener sausages are often wrapped in a ''lompe'', a potato flatbread somewhat similar to a ''

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

''. Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the hot dog stand. Since hot dog stands are ubiquitous in Denmark (known as '' Pølsevogn'') some people regard '' pølser'' as one of the national dishes, perhaps along with

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

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

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

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

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

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

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

, 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'', ' and ''

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

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

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

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

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

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

Norway

''See the section Nordic countries above''

Poland

Polish sausages, kiełbasa, come in a wide range of styles such as swojska, krajańska, szynkowa (a ham sausage), 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, 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 across the country. The extended list of beneficiaries of such diplomatic generosity included city magistrates, academy professors,

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

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

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

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

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

along with King Władysław sending game to Queen Zofia from Niepołomice Forest, the most popular hunting ground for the Polish royalty 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 Kaszanka is a traditional blood sausage in the east and central European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat or barley (kasza) stuffed in a pig intestine. It is usually flavored with onion ...

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

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

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

bologna Bologna (, , ; egl, label=Emilian language, Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 1 ...

s — 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 markets, 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, still endure.

Serbia

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

Spain

In Spain, fresh sausages, '' salchichas'', 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, salchichón, and sobrasada. Blood sausage,

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

, is found in both cured and fresh varieties. They are made with pork meat and blood, usually adding rice, garlic, paprika and other spices. There are many regional variations, and in general they are either fried or cooked in cocidos. Fresh sausage may be red or white. Red sausages contain paprika ( pimentón 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. White sausages do not contain paprika and can be fried, boiled in wine, or, more rarely, in water.

Sweden

''See the section Nordic countries above''

Switzerland

The

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

Ukraine

In Ukrainian sausage is called "kovbasa" (ковбаса). It is a general term and is used to describe a variety of sausages including "domashnia" (homemade kovbasa), "pechinky" (liver kovbasa), "krovianka" (kovbasa filled with blood and buckwheat) and "vudzhena" (smoked kovbasa). The traditional varieties are similar to Polish kielbasa. 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 The tradition of egg decoration in Slavic cultures originated in pagan times,Kazimierz Moszyński – Kultura ludowa Słowian, Kraków 1929Anna Zadrożyńska – Powtarzać czas początku, Warsaw 1985, and was transformed by the process of ...

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

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

time and is blessed by the priest with holy water before being consumed.

Latin America

In most of Latin America, a few basic types of sausages are consumed, with slight regional variations on each recipe. These are '' chorizo'' (raw, rather than cured and dried like its Spanish namesake), '' longaniza'' (usually very similar to ''chorizo'' but longer and thinner), ''

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

s or

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

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

Argentina and Uruguay

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

) are the most popular. Both share a Spanish origin. One local variety is the ''salchicha argentina'' (Argentine sausage), ''criolla'' or ''parrillera'' (literally, barbecue-style), made of the same ingredients as the chorizo but thinner. There are hundreds of salami-style sausages. Very popular is the ''salame tandilero'', from the city of Tandil. Other types include ''longaniza'', '' cantimpalo'' and '' soppressata''. Vienna sausages are eaten as an appetizer or in hot dogs (called panchos), which are usually served with different sauces and salads. Leberwurst 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'' 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. The Chilean variety is made of four parts pork to one part bacon (or less) and seasoned with finely ground garlic, salt, pepper, cumin, oregano, paprika and chilli sauce. The cities of Chillán and San Carlos are known among Chileans for having the best ''longanizas''. Another traditional sausage is the ''prieta'', the Chilean version of blood sausage, generally known elsewhere in Latin America as ''morcilla''. In Chile, it contains onions, spices and sometimes walnut or rice and is usually eaten at '' asados'' or accompanied by simple boiled potatoes. It sometimes has a very thick skin so is cut open lengthwise before eating. "Vienesa"s or

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

are also very common and are mainly used in the '' completo'', the Chilean version of the hot dog.

Colombia

A grilled chorizo served with a buttered ''

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

'' is one of the most common

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

s in Colombia. Butifarras Soledeñas are sausages from

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

, Colombia. In addition to the standard Latin American sausages, dried pork sausages are served cold as a snack, often to accompany beer drinking. These include ''cábanos'' (salty, short, thin, and served individually), '' butifarras'' (of Catalan origin; spicier, shorter, fatter and moister than cábanos, often eaten raw, sliced and sprinkled with lemon juice) and ''salchichón'' (a long, thin and heavily processed sausage served in slices).

Mexico

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

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

sandwiches, eggs,

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

s and

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

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

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

(a type of blood pudding) and head cheese 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 Cojutepeque () is the capital city of El Salvador's Cuscatlán department. It also served as the capital of San Salvador during several years. It also serves as the administrative centre for the surrounding municipality of Cojutepeque. Its popul ...

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

, sage, and other spices. It is widely sold in grocery stores in a large synthetic plastic casing, or in links which may have a protein casing. It is also available sold by the pound without a casing. It can often be found on a smaller scale in rural regions, especially in southern states, where it is either in fresh patties or in links with either natural or synthetic casings as well as smoked. This sausage is most similar to English-style sausages and has been made in the United States since colonial days. It is commonly sliced into small patties and pan-fried, or cooked and crumbled into

scrambled eggs Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients. Preparation Only eggs are necessary to make scramble ...

or gravy. Other uncooked sausages are available in certain regions in link form, including

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...

, chorizo, and linguica. Several varieties of meat-and-grain sausages developed in the US. Scrapple is a pork-and-cornmeal sausage that originated in the Mid-Atlantic States. Goetta is a pork-and-oats sausage that originated in Cincinnati. Livermush, originating in North Carolina, is made with pork, liver, and cornmeal or rice. All were developed by German immigrants. In Louisiana, there is a variety of sausage that is unique to its heritage, a variant of andouille. Unlike the original variety native to Northern France, Louisiana andouille has evolved to be made mainly of pork butt, not tripe, and tends to be spicy with a flavor far too strong for the mustard sauce that traditionally accompanies French andouille: prior to casing, the meat is heavily spiced with cayenne and black pepper. The variety from Louisiana is known as Tasso ham and is often a staple in

Cajun The Cajuns (; French: ''les Cadjins'' or ''les Cadiens'' ), also known as Louisiana ''Acadians'' (French: ''les Acadiens''), are a Louisiana French ethnicity mainly found in the U.S. state of Louisiana. While Cajuns are usually described as ...

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,

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 Flin Flon (pop. 5,185 in 2016 census; 4,982 in Manitoba and 203 in Saskatchewan) is a mining city, located on a correction line on the border of the Canadian provinces of Manitoba and Saskatchewan, with the majority of the city located within M ...

are especially fond of the Saucisse de Toulouse, which is often served with

poutine Poutine () is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding it ...

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

s, 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 A corn dog (also spelled corndog) is a sausage (usually a hot dog) on a stick that has been coated in a thick layer of cornmeal batter and deep fried. It originated in the United States and is commonly found in American cuisine. History Newly ...

, 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 Pork roll is a processed meat commonly available in New Jersey and neighboring states. It was developed in 1856 by John Taylor of Trenton, and sold as "Taylor's Prepared Ham" until 1906. Though since then food labeling regulations require Tay ...

, usually thinly sliced and grilled as a breakfast meat. Other popular ready-to-eat sausages, often eaten in sandwiches, include salami, American-style

Lebanon bologna Lebanon bologna is a type of cured, smoked, and fermented semidry beef sausage; it is not, in spite of its name, a pork-based bologna. Similar in appearance and texture to salami, it is somewhat darker in color, and is typically served as a cold ...

, prasky,

, and head cheese.

Pepperoni Pepperoni is an American variety of spicy salami made from cured pork and beef seasoned with paprika or other chili pepper. Prior to cooking, pepperoni is characteristically soft, slightly smoky, and bright red. Thinly sliced pepperoni is one ...

and Italian sausage are popular pizza toppings.

Oceania

Australia

Australian sausages have traditionally been made with beef, pork and

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

, while recently

game meat Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation (" sporting"), or for trophies. The species of animals hunted as game varies in different parts of the world and by different local jurisdictions, th ...

s such as

kangaroo Kangaroos are four marsupials from the family Macropodidae (macropods, meaning "large foot"). In common use the term is used to describe the largest species from this family, the red kangaroo, as well as the antilopine kangaroo, eastern ...

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 barbecues and can be purchased from any butcher or supermarket.

Devon Devon ( , historically known as Devonshire , ) is a ceremonial and non-metropolitan county in South West England. The most populous settlement in Devon is the city of Plymouth, followed by Devon's county town, the city of Exeter. Devo ...

is a spiced pork sausage similar to Bologna sausage and Gelbwurst. It is usually made in a large diameter, and it is often thinly sliced and eaten cold in sandwiches.

and other German-style sausages are highly popular in

South Australia South Australia (commonly abbreviated as SA) is a state in the southern central part of Australia. It covers some of the most arid parts of the country. With a total land area of , it is the fourth-largest of Australia's states and territories ...

, often made in towns like Hahndorf 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, developed by Italian migrants after World War II using local cuts of meat, is a popular snack at parties. The Don small goods company developed a spiced snack-style sausage based on the cabanossi in 1991 called Twiggy Sticks. In Australia it is common to eat a sausage on a single slice of bread topped with onions and either tomato or barbeque sauce. This food item is known as a Sausage sizzle.

New Zealand

Sausage roll A sausage roll is a savoury pastry snack, popular in current and former Commonwealth nations, consisting of sausage meat wrapped in puffed pastry. Sausage rolls are sold at retail outlets and are also available from bakeries as a take-away food ...

s are a popular snack and party food, as are

cheerios Cheerios is a brand of cereal manufactured by General Mills in the United States, consisting of pulverized oats in the shape of a solid torus. In some countries, including the United Kingdom, Cheerios is marketed by Cereal Partners under the ...

, and are locally manufactured cabanossi. Traditional sausages similar to English bangers are eaten throughout the country; these are usually made of finely ground beef or mutton with breadcrumbs, very mildly spiced, stuffed into an edible collagen casing which crisps and splits when fried. These may be eaten for breakfast, lunch or dinner. In recent years, many international and exotic sausages have also become widely available in New Zealand.

Other variations

Sausages may be served as hors d'œuvres, in a sandwich, in a bread roll as a

, wrapped in a

tortilla A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of M ...

, or as an ingredient in dishes such as stews and casseroles. It can be served on a stick (like the

) 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 egg A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried . Origin The ''Oxford English Dictionary'' gives the first instance of the name as of 1809, in an edition of Maria Rundell's '' A New System ...

s. Similarly, sausage meat encased in

is called a ''

''. Sausages are almost always fried in oil, served for any meal, particularly breakfast or lunch and often "sweet sausages" have been created which are made with any of the above: dried fruit, nuts, caramel and chocolate, bound with butter and sugar. These sweet sausages are refrigerated rather than fried and usually, however, served for dessert rather than as part of a savory course. Sausages can also be modified to use indigenous ingredients. Mexican styles add oregano and the ''guajillo'' red pepper to the Spanish chorizo 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 Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetariani ...

and vegan sausages are also available in some countries, or can be made from scratch at home. These may be made from

, seitan, nuts, pulses,

mycoprotein Mycoprotein (lit. "fungus protein") is a form of single-cell protein, also known as fungal protein, derived from fungi for human consumption. The only commercial mycoprotein is marketed under the brand name Quorn, currently sold in 17 countries. ...

, 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 Konrad Hermann Joseph Adenauer (; 5 January 1876 – 19 April 1967) was a German statesman who served as the first chancellor of the Federal Republic of Germany from 1949 to 1963. From 1946 to 1966, he was the first leader of the Christian Dem ...

(1876–1967).

Gallery

File:Salami aka.jpg, Salami, a cured sausage File:Veg sausages beans.jpg, Vegetarian sausages with

baked beans Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked, but usually stewed in sauce. Canned ...

on toast File:Chorizo cortado.jpg, A sliced chorizo sausage File:Small sausage rolls.jpg, Two sausage rolls on a plate File:Tray-of-sausages.jpg, Sausages after roasting File:Sausage Sandwich.jpg, A

sausage sandwich A sausage sandwich is a sandwich containing cooked sausage. It may consist of an oblong bread roll such as a baguette or ciabatta roll, and sliced or whole links of sausage, such as hot or sweet Italian sausage, Polish sausage, German sausage ( ...

with egg and ketchup File:Raw sausages.jpg, Raw sausages File:Grillen (10584565295).jpg, Some sausages grilling File:Yam mu yo.jpg, ''Yam mu yo'', a Thai sausage salad File:Alloco.JPG, Sausage and alloco (plantain banana),

Abidjan Abidjan ( , ; N’ko: ߊߓߌߖߊ߲߬) is the economic capital of the Ivory Coast. As of the 2021 census, Abidjan's population was 6.3 million, which is 21.5 percent of overall population of the country, making it the sixth most populous city p ...

(Ivory Coast) File:Salmon Sausage Poland.jpg, A

sausage

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