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 Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, ...

and 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 ...

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 tract is the largest of the body's systems, after the cardiovascular system. T ...

, 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 learne ...

is a traditional

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

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 ...

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

Chorizo ''Chorizo'' ( , ; ; see #Names, below) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite differe ...

- a Spanish pork sausage * Fermented sausage – a type of sausage that is created by salting chopped or minced meat to remove moisture, while allowing beneficial bacteria to break down sugars into savoury molecules * – pork-, beef- or veal-based sausage with fresh, dried or granulated garlic * * * * * * * * – fresh lamb-based or beef-based spicy sausage * * * * * Vegetarian sausage – may be made from

tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...

seitan Seitan (, ; ) is a food made from gluten, the main protein of wheat. It is also known as miànjīn ( zh, links=no, t=麵筋), fu (), milgogi (), wheat meat, gluten meat, or simply gluten. Wheat gluten is an alternative to soybean-based foods, ...

, nuts, pulses, mycoprotein, soya protein,

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

s or any combination of similar ingredients that will hold together during cooking * Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973 * White pudding *

Winter salami Winter salami () 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. During the dry ri ...

* Zalzett tal-Malti – fresh Maltese pork sausage with sea salt and cracked coriander seeds and black pepper

By country

Notes: * Many sausages do not have a unique name. E.g. "salsicha", "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'' ( , ; ; see #Names, below) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite differe ...

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

Algeria

* Merguez

Argentina

* Bondiola *

* Longaniza *

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 ...

Australia

* Bunnings sausage/ democracy sausage (or snags); see sausage sizzle * Chipolata *

Devon Devon ( ; historically also known as Devonshire , ) is a ceremonial county in South West England. It is bordered by the Bristol Channel to the north, Somerset and Dorset to the east, the English Channel to the south, and Cornwall to the west ...

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

Austria

* Blunze *

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 , from , finely chopped meat, and , sausage, although in modern German it is often associated with the ver ...

* Braunschweiger, also called ''Dürre''. Essential part of Potato-Goulash (Kartoffelgulasch). * Debrecener *

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 cold cut made from a well-spiced mixture of beef, pork and bacon fat. In Austria, it is the most popular ...

, in variants with pieces of Gherkins (''Gurkerlextra'') or Paprika (''Pikante Extrawurst''). A more refined type is called ''Pariser Wurst'' or Kalbspariser (with veal). Mostly consumed with the typical Austrian bread roll (''Extrawurstsemmel''). *

Frankfurter Würstchen ''Frankfurter Würstchen'' ('Frankfurt sausage') is a thin parboiled sausage in a casing of sheep's intestine. The flavour is acquired by low temperature smoking. For consumption, Frankfurters are occasionally heated in hot water for only abou ...

; the extra-long variant is called ''Sacher Würstel''. * Jausenwurst * Kabanossi *

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 ...

* Knackwurst * Zungenwurst

Belarus

* Крывянка or

Kaszanka Kaszanka is a traditional blood sausage in Central and Eastern European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat ( kasha) or barley stuffed in a pig intestine. It is usually flavored with onion ...

black pudding Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef Blood as food, blood, with Lard, pork fat or Suet, beef suet, and a cereal, usually oatmeal, oat ...

Belgium

* Bloedworst * Cervela

Bosnia

Ćevapi Ćevapi (, ) or ćevapčići (formal: diminutive; , ) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and ...

* Kobasica * Sudžuka

Brazil

* Chouriço doce * Linguiça

Brunei

* Belutak

Bulgaria

* Lukanka *

Sujuk Sujuk or sucuk ( /suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef ...

Cambodia

* Tongmo

Chile

* Longaniza

China

Colombia

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

Croatia

* Češnovka * Krvavica *

Kulen Kulen () is a type of flavored sausage made of minced pork that is traditionally produced in Croatia (Slavonia) and Serbia (Vojvodina). Variants A kind of kulen from Slavonia (Slavonski Kulen) has had its designation of origin protected in Cr ...

* Švargl

Cuba

* Moronga

Czechia

* Jelito

Denmark

* Blodpølse * Medisterpølse *

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

El Salvador

Butifarra ''Botifarra'' (; ) is a type of sausage and one of the most important dishes of the Catalan cuisine. ''Botifarra'' is based on ancient recipes, either the Ancient Rome, Roman sausage ''botulu'' or the ''lucanica'', made of raw pork and spic ...

* Longaniza

Estonia

* Verivorst

Finland

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. is at its best when bought and eaten fresh at market stalls, to which i ...

Ryynimakkara Ryynimakkara () is a type of sausage in Finnish cuisine containing Groat (grain), 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 sa ...

* Siskonmakkara

France

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

Georgia

* Kupati

Germany

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

Greece

* Loukaniko *

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

* Seftalia – minced meat wrapped in reticulate fat.

Hungary

* Csabai * Debrecener * Gyulai *

Liverwurst Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver (food), liver. It is eaten throughout Europe, as well as North and South America, notably in Argentina and Chile. Some liverwurst varieties are spreadable. Liverwurst ...

* Pick *

India

* Doh snam * Goan sausage

Indonesia

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

Ireland

Black pudding Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef Blood as food, blood, with Lard, pork fat or Suet, beef suet, and a cereal, usually oatmeal, oat ...

* Drisheen * White pudding

Italy

* Biroldo * Ciauscolo * Ciavàr * Cotechino *

Cotechino Modena ''Cotechino Modena'' or ''cotechino di Modena'' (; spelled ''cotecchino'' or ''coteghino'' in some major dialects, but not in Italian) is a sausage made with pork, fatback, and pork rind recognised as a product with a protected geographical indi ...

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

beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

and

fatback Fatback is a layer of subcutaneous fat taken from under the skin of the back of a domestic pig, with or without the skin (referred to as pork rind). In cuisine Fatback is a preferred fat for various forms of charcuterie, particularly sau ...

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

, produced in the

South Tyrol South Tyrol ( , ; ; ), officially the Autonomous Province of Bolzano – South Tyrol, is an autonomous administrative division, autonomous provinces of Italy, province in northern Italy. Together with Trentino, South Tyrol forms the autonomo ...

region of northern

Italy Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land b ...

. Occasionally, kaminwurz is also made of lamb,

goat The goat or domestic goat (''Capra hircus'') is a species of Caprinae, goat-antelope that is mostly 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 ...

venison Venison refers primarily to the meat of deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into spe ...

. 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 curing (food preservation), cured with Smoking (cooking), smoke. The finished product might be stored in the building, sometimes for a year or more.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 typical ...

up on the roof truss of Tyrolean houses. * Likëngë * Luganega * Mazzafegati *

Mortadella Mortadella () is a large made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is traditionally flavoured with Black pepper, peppercorns, bu ...

'Nduja 'Nduja () is a spicy, spreadable pork sausage from the Calabria Calabria is a Regions of Italy, region in Southern Italy. It is a peninsula bordered by the region Basilicata to the north, the Ionian Sea to the east, the Strait of Messina ...

Salami Salami ( ; : ''salame'') is a ''salume'' 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 fo ...

* Soppressata *

Zampina ''Zampina di Sammichele'' (in the Apulian dialect ''zambìne'', ) is a Lunch meat, cold cut recognised as a (PAT). It also holds the trademark of ''denominazione comunale d'origine'' (De.CO). ''Zampina'' originates from the Apulia region of I ...

Italian salami

Salumi (: , ) are Italian cuisine, Italian meat products typical of an antipasto, predominantly made from pork and Curing (food preservation), cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadell ...

are

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

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

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

Kazakhstan

* Qarta * Qazy

Korea

Sundae A sundae (Sunday Ice) () is an ice cream frozen dessert of American origin that typically consists of one or more scoops of ice cream topped with a sweet sauce or syrup and other toppings such as sprinkles, whipped cream, marshmallows, chocola ...

Laos

* Lao sausage *

Sai gork Sai gork (, 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 cooked Lao sticky rice ...

* Sai ua * Som moo

Lebanon

* Makanek, 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 col ...

Malaysia

Lekor Keropok lekor (; Jawi: ) 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 and gives off a fishy taste and ...

– fish sausage * Tongmo – Cham-style spiced beef sausage

Mexico

* Moronga

Namibia

* Droëwors

Netherlands

* * * * * * *

Philippines

* Alaminos longganisa * Baguio longganisa * Cabanatuan longganisa *

Calumpit longganisa Calumpit , officially the Municipality of Calumpit (, kapampangan language, Kapampangan: ''Balen ning Calumpit''), is a municipality of the Philippines, municipality in the Philippine Province, province of Bulacan, Philippines. According to th ...

or Longganisang Bawang * Chicken longganisa * Chorizo de Bilbao * Chorizo de Cebu or Longganisa de Cebu * Chorizo de Macao * Chorizo Negrense or Bacolod Longganisa * Fish longganisa * Guagua longganisa * Longaniza de Guinobatan or Guinobatan Longganisa * Lucban longganisa * Pampanga longganisa * Pinuneg' * Tuguegarao longganisa or Longganisang Ybanag * Vigan longganisa

Poland

Kabanos Kabanos (; , plural: ), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically, they are ...

(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 *

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 ...

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

** Kiełbasa biała – a white sausage sold uncooked ** Kiełbasa jałowcowa (staropolska) – juniper sausage ** Kiełbasa myśliwska (staropolska) – hunter's sausage ** Kiełbasa wędzona – Polish smoked sausage * Krakowska (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic * Myśliwska – smoked, dried pork sausage. * Prasky * Weselna – "

wedding A wedding is a ceremony in which two people are united in marriage. Wedding traditions and customs vary greatly between cultures, ethnicity, ethnicities, Race (human categorization), races, religions, Religious denomination, denominations, Cou ...

" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively * Wiejska () – a large U-shaped pork and veal sausage with marjoram and

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

Portugal

* * * * * * * * *

Puerto Rico

* Longaniza *

* Salchichón

Romania

* Babic *

Banat sausage Banat ( , ; ; ; ) is a geographical and historical region located in the Pannonian Basin that straddles Central and Eastern Europe. It is divided among three countries: the eastern part lies in western Romania (the counties of Timiș, Cara� ...

* Nădlac sausage * Pleşcoi sausage * Sibiu sausage * Tobă

Russia

* Doktorskaya kolbasa * Khaan ( :ru:Хаан (блюдо)) – a pre-

Islam Islam is an Abrahamic religions, Abrahamic monotheistic religion based on the Quran, and the teachings of Muhammad. Adherents of Islam are called Muslims, who are estimated to number Islam by country, 2 billion worldwide and are the world ...

Turkic peoples Turkic peoples are a collection of diverse ethnic groups of West Asia, West, Central Asia, Central, East Asia, East, and North Asia as well as parts of Europe, who speak Turkic languages.. "Turkic peoples, any of various peoples whose members ...

, nowadays made only by the Sakha people, as blood sausages are prohibited in Islam. * Lyubitelskaya * Makhan (sausage) ( :ru:Махан (колбаса)) – a Tatar's

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. ...

similar to Qazylyq and

* Shyrtan/ Sharttan (, :ru:Ширтан) – a ball-shaped Chuvash's

made from

stomach The stomach is a muscular, hollow organ in the upper gastrointestinal tract of Human, humans and many other animals, including several invertebrates. The Ancient Greek name for the stomach is ''gaster'' which is used as ''gastric'' in medical t ...

, similar to

and

Haggis Haggis ( ) is a savoury pudding containing sheep's offal, pluck (heart, liver, and lungs), Mincing, minced with chopped onion, oatmeal, suet, spices, and salt, mixed with Stock (food), stock, and cooked while traditionally encased in the anima ...

* Stolichnaya Sausage * Tultyrma (, :ru:Тултырма) – a Bashkir's sausage made from heart, liver, and lungs

Serbia

* Sremska kobasica * Пеглана кобасица

Slovenia

* Kranjska klobasa

South Africa

* Droëwors

Spain

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

Sweden

Falukorv Falukorv ( , ), or Falu sausage in English, is a type of sausage (''korv'' in Swedish) that originates from Falun, Sweden. It is made from a mixture of smoked pork and beef or veal, blended with potato starch flour, onion, salt, and mild spice ...

* Fläskkorv * Isterband * Pilsnerkorv * Potatiskorv * Prinskorv

Switzerland

* Cervelat * Landjäger * Salame ticinese * Salsiz * Saucisse de choux * Saucisson Vaudois * Schüblig * St. Galler Bratwurst

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 *

Sai krok Isan ''Sai krok Esan'' (, ; , ) is a fermented sausage originating from northeastern provinces of Thailand. It is made with pork and rice, and typically eaten as a snack served with bird's eye chilis, raw cabbage, and sliced ginger Ginger (''Zi ...

* Sai ua

Turkey

* Sucuk

Ukraine

– Krov`janka ("krov" – blood) * Gurka Sausage – offal sausage * Kishka *

Pashtetivka * Odesa Sausage * Ukrainian Kovbasa

United Kingdom

* Battered sausage – found all across the United Kingdom, Ireland, Australia and New Zealand * Beef sausage *

* Chipolata * Glamorgan sausage * Hog's pudding * Pork and leek (sometimes called Welsh sausage) * Pork sausage * Red pudding (mainly in Scotland) * Sausage roll * Saveloy * Snorkers * Stonner kebab * Tomato sausage (pork and tomato) * White pudding

English

* Braughing sausage * Cumberland sausage * Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content * Letchworth – a traditional pork sausage with the addition of tomatoes * Lincolnshire sausage * Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves * Marylebone sausage – 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 – pork, veal and lemon * Pork and apple * Yorkshire sausage – white pepper, mace, nutmeg and cayenne

Scottish

Lorne sausage The Lorne sausage, also known as square sausage and flat sausage is a traditional food, traditional Scottish food item made from ground meat, minced meat, rusk and spices. Although termed a sausage, no Sausage casing, casing is used to hold the m ...

* Stornoway black pudding

Welsh

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

United States

* Andouille *

Bockwurst Bockwurst () is a German sausage traditionally made from ground pork or veal (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives and parsley, are also o ...

in North America, resemble Bavarian

Weisswurst , literally 'white sausage'; ) is a traditional Bavarian sausage made from minced veal and pork fatback. It is usually flavored with parsley, lemon, Mace (spice), mace, onions, ginger and cardamom, although there are some variations. Then the ...

Bologna sausage Bologna ( , , ; ; ) 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 150 different nationalities. Its metropolitan province is ...

* Boudin * Breakfast sausage *

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 sew ...

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 and spic ...

* Half-smoke – "local sausage delicacy" found in

Washington, D.C. Washington, D.C., formally the District of Columbia and commonly known as Washington or D.C., is the capital city and federal district of the United States. The city is on the Potomac River, across from Virginia, and shares land borders with ...

, and the surrounding region * Hog maw *

Hot dog A hot dog is a grilled, steamed, or boiled sausage served in the slit of a partially sliced bun. The term ''hot dog'' can also refer to the sausage itself. The sausage used is a wiener ( Vienna sausage) or a frankfurter ( Frankfurter Würs ...

* Hot link * Italian sausage * Knoblewurst – a Jewish specialty; "a plump, beef sausage that's seasoned with garlic" * Lebanon bologna * New Orleans hot sausage *

Pepperoni Pepperoni is an American variety of spicy salami made from cured pork and beef seasoned with paprika and chili peppers. Before cooking, pepperoni is characteristically soft, slightly smoky, and bright red. Sliced pepperoni is one of the ...

* Thuringer – in North America, refers to Thuringer cervelat, a summer sausage

Venezuela

* Chistorra *

Vietnam

* * * * * * * Tung lamaow ( Cham: ꨓꨭꩂ ꨤꨟꨯꨱꨥ, ) – dried spiced Cham beef sausage, see also

Malaysia Malaysia is a country in Southeast Asia. Featuring the Tanjung Piai, southernmost point of continental Eurasia, it is a federation, federal constitutional monarchy consisting of States and federal territories of Malaysia, 13 states and thre ...