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 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 quant ...

, 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, quail ...

—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 quanti ...

, 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 ...

, 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 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 a ...

, 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 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 inhi ...

technique. Sausages may be preserved by

curing A cure is a completely effective treatment for a disease. Cure, or similar, may also refer to: Places * Cure (river), a river in France * Cures, Sabinum, an ancient Italian town * Cures, Sarthe, a commune in western France People * Curate or ...

drying Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be considere ...

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

, 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 ...

, 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. Vegetaria ...

and

vegan Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a 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 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,

pudding Pudding is a type of food. It can be either a dessert or a savoury (salty or spicy) dish served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, in ...

s, and

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 da ...

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 wedg ...

tablet records a dish of intestine casings filled with some sort of forcemeat. A Chinese type of sausage has been described, ''lup cheong'' () from the

Northern and Southern dynasties The Northern and Southern dynasties () was a period of political division in the history of China that lasted from 420 to 589, following the tumultuous era of the Sixteen Kingdoms and the Eastern Jin dynasty. It is sometimes considered a ...

( 589 BC 420 BC), made from goat and lamb meat with salt, and flavoured with green onion,

bean sauce A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes thr ...

, 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 The ''Lactobacillaceae'' are a family of lactic acid bacteria. It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; in the ''Lactobacillaceae,'' the pathway used for hexose fermentat ...

—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 ...

mentioned a kind of blood sausage in the ''

Odyssey The ''Odyssey'' (; grc, Ὀδύσσεια, Odýsseia, ) is one of two major Ancient Greek literature, ancient Greek Epic poetry, epic poems attributed to Homer. It is one of the oldest extant works of literature still widely read by moder ...

'', Epicharmus 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 fo ...

' play ''

The Knights ''The Knights'' ( grc, Ἱππεῖς ''Hippeîs''; Attic: ) was the fourth play written by Aristophanes, who is considered the master of an ancient form of drama known as Old Comedy. The play is a satire on the social and political life of cla ...

'' 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 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 Bru ...

(modern Basilicata) and was called '' lucanica'', 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 unt ...

, 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 b ...

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 Constantin ...

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 r ...

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 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 wall ...

, 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 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 A jar is a rigid, cylindrical or slightly conical container, typically made of glass, ceramic, or plastic, with a wide mouth or opening that can be closed with a lid, screw cap, lug cap, cork stopper, roll-on cap, crimp-on cap, press-on c ...

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 Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...

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 Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, ...

, 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 An agriculture ministry (also called an) agriculture department, agriculture board, agriculture council, or agriculture agency, or ministry of rural development) is a ministry charged with agriculture. The ministry is often headed by a minister f ...

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 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 w ...

. 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 An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althou ...

-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 languag ...

, 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 dogs, 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 Gyulai may refer to : * A type of 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 ''Ferenc Gyulai, Ferencz G ...

''. * Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include '' Boerewors'', 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 and Teewurst which are meat preparations packed in sausage casing but squeezed out of it (just like any other spread from a tube). * Dry sausages are cured sausages that are fermented 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

, Droë wors, Finnish ''meetvursti'',

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

, Landjäger (smoked), Slim Jims, and summer sausage. * 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 fi ...

, with herbs and spices. Some vegetarian sausages are not necessarily

and may contain ingredients such as eggs. The distinct flavor of some sausages is due to fermentation by '' Lactobacillus'', '' Pediococcus'', or '' Micrococcus'' (added as

starter culture A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups wh ...

s) or natural

flora Flora (: floras or florae) is all the plant life present in a particular region or time, generally the naturally occurring (indigenous (ecology), indigenous) native plant, native plants. The corresponding term for animals is ''fauna'', and for f ...

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 In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined ...

smoked Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the tradi ...

. Most raw sausages will keep for a long time. Examples include Mettwurst and salami. * Cooked sausages ('' Brühwurst'') may include water and emulsifiers and are always cooked. They will not keep long. Examples include cervelat, Jagdwurst, and Weißwurst. * Precooked sausages (''

Kochwurst ''Kochwurst'' is the name given to the German pre-cooked sausage, a class of sausage whose ingredients are largely cooked before the preparation of the sausage meat. The individual ingredients are held together by solidified fat (as in ''Streich ...

'') 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 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'') * Liver sausage (''salsiccia di fegato'') * Salami (in Italy, ''salami'' is the plural of '' salame'', a big, cured, fermented and air-dried sausage) * ''Cheese sausage'' (''casalsiccia'') with cheese inside The United States has a particular

shelf stable Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated but which have been processed so that they can be s ...

type called pickled sausages, commonly sold in establishments such as

gas station A filling station, also known as a gas station () or petrol station (), is a facility that sells fuel and engine lubricants for motor vehicles. The most common fuels sold in the 2010s were gasoline (or petrol) and diesel fuel. Gasol ...

s and

delicatessen Traditionally, a delicatessen or deli is a retail establishment that sells a selection of fine, exotic, or foreign prepared foods. Delicatessen originated in Germany (original: ) during the 18th century and spread to the United States in the m ...

s. These are usually smoked or boiled sausages of a highly processed hot dog or kielbasa style plunged into a boiling

brine Brine is a high-concentration Solution (chemistry), solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of ...

of vinegar, salt, spices, and often a pink coloring, then

canned Canned may refer to: * " Canned", an episode of ''Rocko's Modern Life'' * Canning of food * Dismissal (employment) * Drunkenness * produced and conserved to be released on demand, e.g. ** Canned air ** Canned hunt ** Canned laughter ** Cann ...

in Mason jars. They are usually packaged in single

blister pack A blister pack is any of several types of pre-formed plastic packaging used for small consumer goods, foods, and for pharmaceuticals. The primary component of a blister pack is a cavity or pocket made from a formable web, usually a thermofor ...

s 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, Strasbourg,

Toulouse Toulouse ( , ; oc, Tolosa ) is the Prefectures in France, prefecture of the Departments of France, French department of Haute-Garonne and of the larger Regions of France, region of Occitania (administrative region), Occitania. The city is on t ...

, etc. * Germany:

Frankfurt am Main Frankfurt, officially Frankfurt am Main (; Hessian dialects, Hessian: , "Franks, Frank ford (crossing), ford on the Main (river), Main"), is the most populous city in the States of Germany, German state of Hesse. Its 791,000 inhabitants as o ...

, 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 t ...

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

Debrecen Debrecen ( , is Hungary's second-largest city, after Budapest, the regional centre of the Northern Great Plain region and the seat of Hajdú-Bihar County. A city with county rights, it was the largest Hungarian city in the 18th century and i ...

). * Italy: Merano (Meraner Wurst) *Philippines: Alaminos longganisa ( Pangasinan); Cabanatuan longganisa ( Nueva Ecija);

Calumpit longganisa Calumpit longganisa, also known as longganisang bawang (lit. "garlic longaniza"), is a Filipino pork sausage originating from Calumpit, Bulacan, Philippines. It is a type of ''de recado'' ''longganisa''. It is made with lean pork, pork fat, garlic ...

( 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 ...

); chorizo Negrense ( Negros Island); longaniza de Guinobatan ( Guinobatan, Albay); Lucban longganisa ( Quezon); Pampanga longganisa (

Pampanga Pampanga, officially the Province of Pampanga ( pam, Lalawigan ning Pampanga; tl, Lalawigan ng Pampanga ), is a province in the Central Luzon region of the Philippines. Lying on the northern shore of Manila Bay, Pampanga is bordered by Tar ...

); '' Pinuneg'' ( Cordillera Administrative Region); Longganisang Ybanag (

Cagayan Valley Cagayan Valley ( ilo, Tanap ti Cagayan; fil, Lambak ng Cagayan), is an administrative region in the Philippines, located in the northeastern section of Luzon Island. It is composed of five Philippine provinces: Batanes, Cagayan, Isabela, ...

); 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 159 ...

-style), toruńska (

Toruń )'' , image_skyline = , image_caption = , image_flag = POL Toruń flag.svg , image_shield = POL Toruń COA.svg , nickname = City of Angels, Gingerbread city, Copernicus Town , pushpin_map = Kuyavian-Pom ...

), żywiecka ( Żywiec), bydgoska (

Bydgoszcz Bydgoszcz ( , , ; german: Bromberg) is a city in northern Poland, straddling the meeting of the River Vistula with its left-bank tributary, the Brda. With a city population of 339,053 as of December 2021 and an urban agglomeration with more ...

), krotoszyńska ( Krotoszyn), 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 ...

"), zielonogórska (

Zielona Góra Zielona Góra is the largest city in Lubusz Voivodeship, located in western Poland, with 140,403 inhabitants (2021). Zielona Góra has a favourable geographical position, being close to the Polish-German border and on several international road ...

), 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 Vo ...

), 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 spli ...

), swojska, wiejska, jałowcowa, zwyczajna, polska, krajańska, szynkowa, parówkowa. * Serbia: Sremska kobasica, Sremska salama, Sremski kulen (after the region of Srem/Sirmium), Požarevačka kobasica (after the city of Požarevac) * Slovenia:

Kranjska Carniola ( sl, Kranjska; , german: Krain; it, Carniola; hu, Krajna) is a historical region that comprised parts of present-day Slovenia. Although as a whole it does not exist anymore, Slovenes living within the former borders of the region sti ...

(

klobasa 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 ...

), after the Slovenian name for the province of

Carniola Carniola ( sl, Kranjska; , german: Krain; it, Carniola; hu, Krajna) is a historical region that comprised parts of present-day Slovenia. Although as a whole it does not exist anymore, Slovenes living within the former borders of the region st ...

* Spain: botifarra catalana,

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, o ...

riojano, chorizo gallego, chorizo de

Teror Teror is a town and a municipality in the northern part of the island of Gran Canaria in the Province of Las Palmas in the Canary Islands. Its population is 12,671 (2013),Aragón, 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 o ...

, 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 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 Her ...

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

Lincolnshire Lincolnshire (abbreviated Lincs.) is a 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-west, Leicestershir ...

, 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 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 Schwenker is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat: # Schwenker or ''Schwenkbraten'' is a marinated pork neck steak whi ...

. Merguez is made with lamb, beef, or a mixture of both. It can be flavored with a wide range of spices, such as sumac for tartness, and

paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from '' Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder ...

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, 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'', 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 Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke ...

). Droë wors is an uncooked sausage similar to boerewors made in a dry-curing process similar to biltong. A local variant of the hot dog 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 alphabet, 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 sur ...

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.

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 is a type of cured , a processed seafood product common in Japanese cuisine. is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed u ...

, 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, as r ...

, 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 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, mara ...

, 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 Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan ...

, 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 ...

stuffed into pig intestines, but other regional variations include

squid True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting ...

or Alaska pollock 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 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 cuisine ...

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

'' ( Visayan: ''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 Th ...

, 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 and fresh herbs. Another grilled sausage is called '' sai krok Isan'', a fermented sausage with a distinctive slightly sour taste from northeastern Thailand (the region also known as

Isan 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 provi ...

). Both sausages are commonly eaten with sticky rice, fresh vegetables, and a fresh '' nam phrik'' (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'', a raw fermented pork sausage similar to the Vietnamese ''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 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 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.

(pronounced tsudjuck or sujuk 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

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 Bangers and mash, also known as sausages and mash, is a traditional British dish, consisting of sausages served with mashed potatoes. It may consist of one of a variety of flavoured sausages made of pork, lamb, or beef (often specifically Cumber ...

. 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

. 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 foo ...

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 bef ...

; 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 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 shops. In England, the saveloy 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 Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sa ...

. 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 list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...

in a Christmas dinner and are served as a side dish. 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, white pudding and

Hog's pudding Hog's pudding is a type of sausage produced in Cornwall and Devon. Popular variants of the recipe consist of pork meat and fat, suet, bread, as well as oatmeal or pearl barley formed into a large sausage—also known as 'groats pudding' and are ...

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 2013 horse meat scandal was a food industry scandal in parts of Europe in which foods advertised as containing spicy beef were found to contain undeclared or improperly declared horse meat – as much as 100% of the meat content in some ca ...

, 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, 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 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 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, similar to the German and Polish blood sausages.

Stornoway black pudding Stornoway black pudding is a type of black pudding ( gd, marag-dhubh) made in the Western Isles of Scotland. Characteristics Jeremy Lee described it as "... arguably the best sausage made in the UK" and tourist website ''Information-Britain.c ...

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 (луканка) is a spicy salami sausage unique to Bulgarian cuisine. It is similar to sujuk but often stronger flavored. Wurst on fire

Croatia

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 de ...

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 bratwursts but have a very different

taste The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste recepto ...

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

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 ot ...

, or other table condiments without a bun. Makkara is usually grilled, roasted over coals or open fire, steamed (called ''höyrymakkara'') or cooked on sauna 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. '' 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 A city is a human settlement of notable size.Goodall, B. (1987) ''The Penguin Dictionary of Human Geography''. London: Penguin.Kuper, A. and Kuper, J., eds (1996) ''The Social Science Encyclo ...

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

moose The moose (in North America) or elk (in Eurasia) (''Alces alces'') is a member of the New World deer subfamily and is the only species in the genus ''Alces''. It is the largest and heaviest extant species in the deer family. Most adult ma ...

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 subsp ...

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

salmon Salmon () is the common name In biology, a common name of a taxon or organism (also known as a vernacular name, English name, colloquial name, country name, popular name, or farmer's name) is a name that is based on the normal language of ...

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 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 '' boudin'' ("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 ha ...

White White is the lightness, 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 diffuse reflection, reflect and scattering, scatter all the ...

and Red puddings. Specific kinds of French sausage include: * Fresh sausages, mostly grilled, sometimes stewed **

Boudin blanc 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 ...

, 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 Cervelas de Lyon is a sausage that is among the specialties of Lyonnaise cuisine. The sausage contains finely minced pork and either truffles or pistachios. Sold uncooked, the sausage has to boiled before it is eaten. Summary There are many va ...

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

, 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.

Hungary

Hungarian sausages, when smoked and cured, are called kolbász – different types are often distinguished by their typical regions, e.g. '' gyulai'' and '' csabai'' sausage. As no collective word for "sausage" in the English sense exists in Hungarian, local salamis (see e.g. winter salami) 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 sausages (''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 '' lucanica'', discovered by Romans 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 '' salame'' (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. ...

''.

Macedonia

Macedonian sausages (''kolbas, lukanec'') are made from fried pork, onions, and

leek The leek is a vegetable, a cultivar of '' Allium ampeloprasum'', the broadleaf wild leek (syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''All ...

s, with herbs and spices.

Malta

Maltese sausage (''

Maltese Maltese may refer to: * Someone or something of, from, or related to Malta * Maltese alphabet * Maltese cuisine * Maltese culture * Maltese language, the Semitic language spoken by Maltese people * Maltese people, people from Malta or of Malte ...

'': ''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 Dutch cuisine ( nl, Nederlandse keuken) is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, f ...

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

Afrikaner Afrikaners () are a South African ethnic group descended from predominantly Dutch settlers first arriving at the Cape of Good Hope in the 17th and 18th centuries.Entry: Cape Colony. ''Encyclopædia Britannica Volume 4 Part 2: Brain to Cas ...

Boerewors.

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 Nutmeg is the seed or ground spice of several species of the genus '' Myristica''. '' Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, ...

allspice Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm par ...

or similar sweet spices (ground

mustard seed Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three dif ...

, 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''. Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the

hot dog stand A hot dog stand is a business that sells hot dogs, usually from an external counter. Hot dog stands can be located on a public thoroughfare, near a sports stadium, in a shopping mall, or at a fair. They are often found on the streets of major ...

. 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, 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'' 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, 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''; all of these, in addition to ''falukorv'', are often accompanied by potato mash or '' rotmos'' (a root vegetable mash) rather than bread. '' Isterband'' 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 A hierarchy (from Greek: , from , 'president of sacred rites') is an arrangement of items (objects, names, values, categories, etc.) that are represented as being "above", "below", or "at the same level as" one another. Hierarchy is an important ...

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 ...

szlachta The ''szlachta'' (Polish: endonym, Lithuanian: šlėkta) were the noble estate of the realm in the Kingdom of Poland, the Grand Duchy of Lithuania, and the Polish–Lithuanian Commonwealth who, as a class, had the dominating position in ...

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 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 along with King Władysław sending game to Queen Zofia from

Niepołomice Forest Niepołomice Forest ( pl, Puszcza Niepołomicka) is a large forest complex in western part of Sandomierz Basin, about east of Kraków (center).Polish Journal of Environmental StudiesNiepołomice Forest (Southern Poland): Changes during 30 Year ...

, the most popular hunting ground for the Polish royalty beginning in the 13th century.

Portugal and Brazil

Embutidos (or enchidos) and

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 immigran ...

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, 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 Pound or Pounds may refer to: Units * Pound (currency), a unit of currency * Pound sterling, the official currency of the United Kingdom * Pound (mass), a unit of mass * Pound (force), a unit of force * Rail pound, in rail profile Symbols * Po ...

of saltpetre per a pood 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

s. 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

, salchichón, and

sobrasada 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 ...

. Blood sausage, morcilla, 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

(

pimentón Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from '' Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milde ...

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 Navarre (; es, Navarra ; eu, Nafarroa ), officially the Chartered Community of Navarre ( es, Comunidad Foral de Navarra, links=no ; eu, Nafarroako Foru Komunitatea, links=no ), is a foral autonomous community and province in northern Spain, ...

. 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 cervelat, 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" (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 ''

'' (raw, rather than cured and dried like its Spanish namesake), ''

'' (usually very similar to ''chorizo'' but longer and thinner), '' morcilla'' or ''relleno'' (blood sausage), and ''salchichas'' (often similar to hot dogs or Vienna sausages). 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 black pudding) 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 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 cuisine ...

'' is the most common type of sausage, or at least the most common name in Chile for sausages that also could be classified as

. The Chilean variety is made of four parts pork to one part

(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 are also very common and are mainly used in the ''

completo The completo (Spanish for "complete", "total") is a hot dog variation eaten in Chile, usually served with ingredients such as chopped tomatoes, avocados, mayonnaise, sauerkraut, salsa Americana, ají pepper and green sauce. It can be twice the s ...

'', the Chilean version of the hot dog.

Colombia

A grilled chorizo served with a buttered '' arepa'' is one of the most common street foods in Colombia. Butifarras Soledeñas are sausages from Soledad, Atlántico, 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 Catalan may refer to: Catalonia From, or related to Catalonia: * Catalan language, a Romance language * Catalans, an ethnic group formed by the people from, or with origins in, Northern or southern Catalonia Places * 13178 Catalan, asteroid ...

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 ''

''. 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 sandwiches, eggs, breakfast burritos and tacos. ''Salchichas'', ''longaniza'' (a long, thin, lightly spiced, coarse chopped pork sausage), moronga (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 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 or gravy. Other uncooked sausages are available in certain regions in link form, including Italian, bratwurst,

, 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, boudin 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 are especially fond of the Saucisse de Toulouse, which is often served with poutine. Hot dogs, 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, 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, usually thinly sliced and grilled as a breakfast meat. Other popular ready-to-eat sausages, often eaten in sandwiches, include

, American-style

, Lebanon bologna, prasky, liverwurst, and head cheese. Pepperoni 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 domestication, domesticated junglefowl species, with attributes of wild species such as the grey junglefowl, grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster ...

, while recently game meats 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

s 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. Devon is ...

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. Mettwurst 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 foo ...

s are a popular snack and party food, as are saveloys, cheerios, 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'œuvre An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the m ...

s, in a sandwich, in a bread roll as a hot dog, wrapped in a tortilla, or as an ingredient in dishes such as stews and casseroles. It can be served on a stick (like the corn dog) 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 eggs. 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

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. Vegetaria ...

and

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

, seitan,

nuts Nut often refers to: * Nut (fruit), fruit composed of a hard shell and a seed, or a collective noun for dry and edible fruits or seeds * Nut (hardware), fastener used with a bolt Nut or Nuts may also refer to: Arts, entertainment, and media Com ...

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

, mycoprotein, 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 (1876–1967).

Gallery

File:Salami aka.jpg,

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 da ...

, a cured sausage File:Veg sausages beans.jpg,

Vegetarian sausages A vegetarian hot dog is a hot dog produced completely from non-meat products. Unlike traditional home-made meat sausages, the casing is not made of intestine, but of cellulose or other plant-based ingredients. The filling is usually based on some ...

with baked beans 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 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 script, N’ko: ߊߓߌߖߊ߲߬) is the economic capital of the Ivory Coast. As of the Demographics of Ivory Coast, 2021 census, Abidjan's population was 6.3 million, which is 21.5 percent of overall population of the country, ...

(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