This is a list of notable sausages.

Sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

is a

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

usually made from

ground meat 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, includi ...

with a skin around it. Typically, a sausage is formed in a casing traditionally made from

intestine The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans ...

, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after.

Sausage making 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 Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit ...

technique. Sausages may be preserved.

By type

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

Boerewors 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 ...

Fermented 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'' ...

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

Vegetarian sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

– may be made from

tofu 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 firm ...

seitan Seitan (, ; Japanese: セイタン) is a food made from gluten, the main protein of wheat. It is also known as miànjīn (), fu (Japanese: 麩), milgogi (Korean: 밀고기), wheat meat, gluten meat, vital wheat gluten or simply gluten. It is m ...

, nuts,

pulses In medicine, a pulse represents the tactile arterial palpation of the cardiac cycle (heartbeat) by trained fingertips. The pulse may be palpated in any place that allows an artery to be compressed near the surface of the body, such as at the nec ...

mycoprotein 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,

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

s or any combination of similar ingredients that will hold together during cooking *

Volkswagen currywurst Volkswagen currywurst is a brand of sausage manufactured by the Volkswagen car maker since 1973. It is manufactured at the company's Wolfsburg plant and sold in restaurants in its six German factories. The currywurst are also sold externall ...

– a brand of sausage manufactured by the Volkswagen car maker since 1973 *

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

Winter salami Winter salami ( hu, téliszalámi) is a type of 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 smoked slowly. Dur ...

By country

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

chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or ...

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

Argentina

Chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or ...

Longaniza Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of ...

Morcilla 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 ...

* Salamin

Australia

* Bunnings Sausage/ Democracy Sausage (or snags) see

Sausage sizzle A sausage sizzle (also referred to as 'sausage in bread' or a sausage sandwich) is a grilled or barbecued food item and community event held in Australia and New Zealand. A sausage (most commonly beef or pork) is served in sliced bread or a ...

Chipolata A chipolata () is a type of fresh sausage, likely created in France. Sausages by that name appear in the 1903 edition of Escoffier's . Chipolatas are often prepared as a relatively thin and short sausage. Chipolatas are typically made from coars ...

Devon 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. Devon is ...

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

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 ...

Austria

* Blunze *

Extrawurst Extrawurst can be either a type of cold cut or part of a German idiomatic expression. Sausage type Extrawurst is a type of Austrian scalded cold cut. It is moist, light-coloured, fine-textured, and made from a well-spiced mixture of beef, pork ...

* Jausenwurst *

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

Vienna sausage 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 p ...

Belgium

* Bloedworst * Cervela

Brazil

* Chouriço doce *

Linguiça ''Linguiça'' or ''lingüiça'' () calabresa is Calabrian chili-seasoned smoke-cured pork sausage seasoned with garlic and paprika, popular in Portugal, Brazil, Lusophone countries, and the U.S. state of Hawaii, created by Calabrian immigrant ...

* Salsichão * Brativurst

Brunei

* Belutak

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 ...

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 ...

Canada

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

Chile

China

Colombia

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

Croatia

* Češnovka *

Kulen Kulen () is a type of flavored sausage made of minced pork that is traditionally produced in Croatia (Slavonia) and Serbia (Vojvodina). A regional festival of Kulen is held annually in Bački Petrovac. A kind of kulen from Syrmia has had its d ...

* Švargl * Čajna

Cuba

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 ...

Czechia

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

Denmark

* Blodpølse *

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 ...

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

* Ringriderpølse * Sønderjysk spegepølse * Sardel

El Salvador

* ''

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

'' * ''

Estonia

* Verivorst

Faroe Islands

* Blóðpylsa

Finland

Mustamakkara Mustamakkara () is a type of Finnish blood sausage traditionally eaten with lingonberry jam. It is available in many stores across Finland, but is considered a specialty of Tampere, Pirkanmaa. Mustamakkara is at its best when bought and eaten ...

Ryynimakkara Ryynimakkara () is a type of sausage in Finnish cuisine containing groats. Ryynimakkara has barley groats, about one fifth of its weight, lowering its meat and fat content. Also, the fat content is considerably lower than other sausages, usuall ...

Siskonmakkara Siskonmakkara is a mild, Finnish fresh sausage made of pork, cooked before serving. The meat is soft and smooth-textured and usually squeezed from its casing when cooking. The most common dish using this sausage is siskonmakkara soup (''siskonmakk ...

France

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

Georgia

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

Germany

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

Greece

Loukaniko Loukaniko (Greek: λουκάνικο) is a type of Greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often ...

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

Hungary

* Csabai *

Gyulai 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 ...

* Pick *

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 ...

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 ...

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 ...

India

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

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

Indonesia

Frikandel A frikandel (; plural frikandellen) is a traditional snack originating from the historical Low Countries ( Netherlands, Belgium and north of France), a sort of minced-meat sausage, of which the modern version was developed after World War ...

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

Ireland

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 ...

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

Italy

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

Ciauscolo ''Ciauscolo'' (; sometimes also spelled ''ciavuscolo'' or ''ciabuscolo'') is a variety of Italian salame, typical of the Marche region (especially in the Province of Macerata), although it is also widely used in nearby Umbria (especially in the t ...

* Cervellata * Ciavàr *

Cotechino The ''cotechino'' (, ) is an Italian large pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. Its name comes from ''cotica'' (rind), but it may take different names depending on its various locations of pr ...

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

Genoa salami Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa, Italy. It is normally made from pork, but may also contain veal. It is seasoned with garlic, salt, black and white peppercorns, and red or white wine. L ...

* Kaminwurz or kaminwurze – air-dried and cold-smoked sausage (''Rohwurst'') made of

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

and

fatback Fatback (also known as streak of lean or streak of fat) is a cut of meat from a domestic pig. It consists of the layer of adipose tissue (subcutaneous fat) under the skin of the back, with or without the skin (pork rind). Fatback is "hard fat ...

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; ...

, produced in the

South Tyrol it, Provincia Autonoma di Bolzano – Alto Adige lld, Provinzia Autonoma de Balsan/Bulsan – Südtirol , settlement_type = Autonomous province , image_skyline = , image_alt ...

region of northern

Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical re ...

. Occasionally, kaminwurz is also made of

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 ...

goat The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...

venison Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, in ...

. The name of the sausage comes from the custom of curing the sausages in a

smokehouse A smokehouse (North American) or smokery (British) is a building where meat or fish is cured with smoke Smoke is a suspension of airborne particulates and gases emitted when a material undergoes combustion or pyrolysis, together with t ...

attached to the

chimney A chimney is an architectural ventilation structure made of masonry, clay or metal that isolates hot toxic exhaust gases or smoke produced by a boiler, stove, furnace, incinerator, or fireplace from human living areas. Chimneys are typic ...

up on the

roof truss A timber roof truss is a structural framework of timbers designed to bridge the space above a room and to provide support for a roof. Trusses usually occur at regular intervals, linked by longitudinal timbers such as purlins. The space between each ...

of Tyrolean houses. * Likëngë *

Luganega Luganega (also ''luganiga'', ''luganica'' or ''lucanica'') is an Italian fresh sausage made with pork; it is a traditional food from Lombardy, Veneto and northern Italy and is usually rolled up to appear like a snail. Luganega is part of the ''ri ...

* Mortadella * Mazzafegati * 'Nduja *

Salami 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 ...

Soppressata Soppressata is an Italian dry salami. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria. It ...

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

Italian salami

Salumi 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 ...

are

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 ...

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

Japan

* Arabiki * Fish sausage ( :ja:魚肉ソーセージ) * Kurobuta * no casing (cf. :ja:ウイニー) * Tako

Kazakhstan

* Qazy

Korea

Sundae A sundae () is an ice cream dessert of American origin that typically consists of one or more scoops of ice cream topped with sauce or syrup and in some cases other toppings such as: sprinkles, whipped cream, marshmallows, peanuts, maraschino ...

Laos

* Lao sausage *

Som moo ''Naem'' ( th, แหนม, , also referred to as ''nham'', ''naem moo'', ''som moo'', ''naem maw'', ''chin som'') is a pork sausage in Lao cuisine, Laos and Thai cuisine, Thai. It is a Fermentation in food processing, fermented food that has a ...

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

Lebanon

Makanek Makanek, also known as Na'anik, is a type of Arabic sausage. It is made from a combination of spiced ground meat (traditionally lamb and beef) filled into a sheep casing. The casing is then fried to create a sausage. The dish can be spiced with pi ...

, also referred to as na'anik

Lithuania

Skilandis Skilandis or Kindziukas is a Lithuanian matured sausage made of meat, fat, salt, pepper and garlic. The ground meat is traditionally pressed into a pig's stomach or bladder, but today may be contained in other skins. The sausage is dried and Smoki ...

Namibia

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

Norway

* Vossakorv * Morrpølse * Grillpølse

Malaysia

Lekor Keropok lekor () is a traditional Malay fish cracker snack originating from the state of Terengganu, Malaysia. It is made from fish and sago flour and seasoned with salt and sugar. It is slightly greyish in colour and gives off a fishy taste an ...

– fish sausage * Tong Mo

Mexico

Morocco

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 ...

Netherlands

* * * * * * * * * *

Peru

Salchicha Huachana A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. W ...

Philippines

09828jfBulakan, Bulacan Public Market Foodsfvf 07

09794jfFajardo Echague Street Loyola Sampaloc Quiapo Manilafvf 16

Alaminos longganisa Alaminos longganisa, also known as longganisa Pangasian, is a Filipino pork sausage originating from Alaminos, Pangasinan. It is a type of ''de recado'' ''longganisa''. It is made with ground lean pork, ground pork fat, brown sugar, coarse salt, ...

Baguio longganisa Baguio longganisa is a Filipino pork sausage originating from the city of Baguio. It is a type of ''hamonado'' (sweet) ''longganisa''. See also *Pinuneg Pinuneg is a Filipino blood sausage A blood sausage is a sausage filled with blood ...

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 ...

* Calumpit longganisa or Longganisang Bawang *

Chicken longganisa Chicken longganisa is a Filipino fresh sausage made with minced chicken meat, garlic, onion, soy sauce, muscovado sugar, salt, vinegar, and black pepper. Vegetable extenders can also be added like carrots, turnips, or jicamas. It is sold as a h ...

Chorizo de Bilbao Chorizo de Bilbao, also known as Chorizo Bilbao, is a type of Filipino pork and beef dry sausage. It was originally produced by Vicente Genato of the Genato Commercial Corporation in Manila and the name is a genericized trademark originating f ...

Chorizo de Cebu Chorizo de Cebu, also known as longganisa de Cebu, is a Filipino pork sausage originating from Cebu. It is a type of ''hamonada'' (sweet) ''longganisa''. They are distinctively red in color due to the use of achuete seeds. Each link is also us ...

or Longganisa de Cebu *

Chorizo de Macao Chorizo de Macao, sometimes called Chinese Chorizo or Longaniza Macau, is a Filipino dry pork sausage. The ingredients of Chorizo de Macao is identical to other Filipino sweet ''longganisas'' (''longganisa hamonado''), except for its dry textur ...

Chorizo Negrense ''Chorizo negrense'', also known as ''chorizo de Bacólod'', is a Filipino cuisine, Filipino smoked pork sausage originating from Bacolod, Negros Island, Negros. It comes in two flavors: ''hamonado'' (sweet) and ''recado'' (garlicky). It can be pr ...

or Bacolod Longganisa *

Fish longganisa Fish longganisa, or fish chorizo, is a Filipino sausage made with fish instead of pork or beef. It is typically made from tuna, tilapia, or milkfish. It is prepared identically to other Filipino ''longganisa'' and is marketed as a healthier alter ...

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

Longaniza de Guinobatan Longganisa de Guinobatan is a Filipino pork sausage originating from the town of Guinobatan in Albay, Philippines. It is a type of ''de recado'' ''longganisa Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also clo ...

or Guinobatan Longganisa *

Lucban longganisa Lucban longganisa is a Filipino pork sausage originating from Lucban, Quezon. It is a type of ''de recado'' ''longganisa Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese ...

Pampanga longganisa Pampanga longganisa is a Filipino pork sausage originating from the province of Pampanga Pampanga, officially the Province of Pampanga ( pam, Lalawigan ning Pampanga; tl, Lalawigan ng Pampanga ), is a province in the Central Luzon region o ...

* ''

Pinuneg 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 ...

'' * Tuguegarao longganisa or Longganisang Ybanag *

Vigan longganisa Vigan longganisa, also known as the Ilocano longganisa, is a Filipino pork sausage originating from Vigan City, Ilocos Sur. It is a type of ''de recado'' ''longganisa''. It is made with ground lean pork, ground pork fat, brown sugar, garlic, onion ...

Poland

Kielbasa Kielbasa (, ; from Polish ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the ''Wiejska'' ...

* '' Kiełbasa biała'' – a white sausage sold uncooked * ''Kiełbasa jałowcowa (staropolska)'' * ''Kiełbasa myśliwska (staropolska)'' * ''Kiełbasa wędzona'' – Polish smoked sausage * '' Kabanos'' (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with

caraway Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been ...

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

marjoram Marjoram (; ''Origanum majorana'') is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted mar ...

and

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

* ''Weselna'' – "

wedding A wedding is a ceremony where two people are united in marriage. Wedding traditions and customs vary greatly between cultures, ethnic groups, religions, countries, and social classes. Most wedding ceremonies involve an exchange of marriage vo ...

" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively * ''

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 ...

'' or ''kiszka'' – traditional

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

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 ...

* '' Myśliwska'' – smoked, dried pork sausage. *

Prasky Prasky, sometimes spelled praski, is a type of coarse-ground summer sausage or salami related to a German Thuringer sausage, or Plockwurst (not to be confused with a Thuringer-style bratwurst). It is also very closely related to several Hungarian s ...

Portugal

* * * * * * * * *

Puerto Rico

* Mortadella *

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

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

* Pleşcoi sausage *

Nădlac sausage Nădlac sausage ( ro, salam de Nădlac) is a traditional Romanian pork sausage from Nădlac in Arad County. The recipe is attested since the sixteenth century in Germany, has been improved upon, by Romanians. Nădlac sausage is greater, spiced wit ...

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

* Sibiu sausage

Russia

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

Serbia

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

* Пеглана кобасица

Slovakia

* Hurka * Krvavnička * Liptovská saláma * Spišské párky

South Africa

* Plaaswors *

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

Grabouw Wors Grabouw is a town located in the Western Cape province of South Africa. Grabouw is located some 65 km south-east of Cape Town, over Sir Lowry's Pass from Somerset West, along the N2 highway.The town is the commercial centre for the vast Elgi ...

Elim Wors Elim may refer to: Places * Elim Aboriginal Mission, Queensland, Australia Africa * Elim, Western Cape, a village on the Agulhas Plain in the Western Cape of South Africa * Elim (Bible), one of the places where the Israelites camped following the ...

Spain

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

Surinam

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

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

Sweden

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 ...

Fläskkorv Fläskkorv () is a Swedish sausage made largely or entirely from pork.Travel Stockholm, Sweden: An Illustrated Guide, Phrasebook, and Maps. Published. MobileReference, 2007. Traditionally it is sold raw (though now it is not uncommon to find precook ...

Isterband 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 ...

Potatiskorv Potatiskorv (more commonly known as värmlandskorv in Sweden) is a regional Swedish sausage from Värmland, made with ground pork, beef, onions, and potatoes. Potatiskorv is traditionally served hot at Christmas in Värmland but often served hot or ...

Prinskorv Prinskorv, which directly translates to "prince sausage", is a small Swedish sausage which is often sold in links. Created in 1805 by Viennese butcher Georg Lahner, this dish is usually fried in a frying pan and served with a generous helping of mu ...

Switzerland

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 ...

Schüblig Schüblig are various heavily smoked sausages made throughout the German-speaking part of Switzerland as well as the Black Forest and Lake Constance areas of southern Germany. Made of pork or beef, some schüblig are classified as dry sausage, w ...

* St. Galler bratwurst * Landjäger *

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

Saucisson Vaudois 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 ...

Taiwan

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

Thailand

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 ...

Sai krok Isan ''Sai krok Isan'' ( th, ไส้กรอกอีสาน, ) is a fermented sausage originating from the Lao living in the northeastern provinces of Thailand. It is made with pork and rice, and typically eaten as a snack served with bird's eye ...

Sai ua ''Sai ua'' ( th, ไส้อั่ว, ) or northern Thai sausage or Chiang Mai sausage is a grilled pork sausage from northern Thailand and northeastern Burma. In Thailand, it is a standard food of the northern provinces and it has become very ...

Tunisia

Turkey

* Sucuk

Ukraine

Krov`janka (krov – blood) * Kishka *

United Kingdom

Battered sausage Battered sausages are a type of sausage found all across the United Kingdom, Ireland, Australia and New Zealand. British and Irish battered sausage The battered sausage is a standard menu item in fish and chip shops across the United Kingdom and ...

– Found all across the United Kingdom, Ireland, Australia and New Zealand. *

Beef sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders ...

Glamorgan sausage Glamorgan sausage ( cy, Selsig Morgannwg) is a traditional Welsh vegetarian sausage for which the main ingredients are cheese (usually Caerphilly), leeks and breadcrumbs. It is named after the historic county of Glamorgan in Wales. The ear ...

* Hog's pudding *

Pork sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

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

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 ...

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

* Stonner kebab * Tomato sausage (pork and tomato) *

English

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

Cumberland sausage Cumberland sausage is a pork sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. It is traditionally very long, up to , and sold rolled in a flat, circular coil, but within western Cumbria, it is more often s ...

Gloucester sausage Gloucester ( ) is a cathedral city and the county town of Gloucestershire in the South West of England. Gloucester lies on the River Severn, between the Cotswolds to the east and the Forest of Dean to the west, east of Monmouth and east of the ...

– made from

Gloucester Old Spot The Gloucestershire Old Spots (also "Gloucester, Gloucester Old Spot, Gloucestershire Old Spot" or simply "Old Spots") is an English breed of pig which is predominantly white with black spots. It is named after the county of Gloucestershire. T ...

pork, which has a high fat content. *

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

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

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

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

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

Newmarket sausage The Newmarket sausage is a pork sausage made to a traditional recipe from the English town of Newmarket, Suffolk. Two varieties of Newmarket Sausage are made branded with the names of two different family butchers. Both are sold widely throughout ...

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

– pork, veal and lemon *

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

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

Scottish

Haggis 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 now an a ...

Lorne sausage The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. Although termed a sausage, no casing is used to hold the meat in shape, hence it is usually served as square sl ...

* Stornoway black pudding

Welsh

Dragon sausage A dragon is a reptilian legendary creature that appears in the folklore of many cultures worldwide. Beliefs about dragons vary considerably through regions, but dragons in western cultures since the High Middle Ages have often been depicted as ...

– pork, leek and chili pepper sausage.

United States

* Andouille *

Bologna sausage Bologna sausage, informally baloney ( ), is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage, originally from the city of Bologna (). Typical seasonings for bologna include black pepper, nutmeg, a ...

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. ...

Breakfast sausage Breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfast in the United States. In the United States, the predominant flavorings used for seasoning are black pepper or sage. There are also varieties seaso ...

Chaudin Chaudin (from the French word for stomach), also referred to as ponce or Southern Louisiana Ponce, is a meat dish from southern Louisiana, US, (primarily the southwestern portion of the state). It is a sausage-like variant made from ingredients sewn ...

Goetta Goetta ( ) is a meat-and-grain sausage or mush of German inspiration that is popular in Cincinnati/Northern Kentucky metropolitan area, Metro Cincinnati. It is primarily composed of ground meat (pork, or sausage and beef), steel-cut oats, pin-hea ...

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

– "local sausage delicacy" found in

Washington, D.C. ) , image_skyline = , image_caption = Clockwise from top left: the Washington Monument and Lincoln Memorial on the National Mall, United States Capitol, Logan Circle, Jefferson Memorial, White House, Adams Morgan, ...

and the surrounding region *

Hog maw Hog maw is the stomach of a pig. More specifically, it is the exterior muscular wall of the stomach organ (with interior, lining mucosa removed) which contains no fat if cleaned properly. It can be found in American, Soul Food, Chinese, Pennsylv ...

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 Hot dog bun, bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener (Vienna sausag ...

* Hot link *

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, ...

* Knoblewurst – a Jewish specialty; "a plump, beef sausage that’s seasoned with garlic." *

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 ...

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 ...

Venezuela

Vietnam