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List of sausages

This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved.

By type

By country

Notes:

  • Many sausages do not have a unique name. E.g. "salsicha", "country sausage", etc.
  • Sausages with the same name in different countries may be identical, similar, or significantly different. This also applies to names with different spellings in different regions, e.g. lukanka, loukaniko; bloedworst, blutwurst. The chorizo of many South American countries is different from the Spanish chorizo.

Algeria

Argentina

Australia

Austria

Belarus

Belgium

Bosnia

Brazil

Brunei

Bulgaria

Cambodia

Chile

China

Colombia

Croatia

Cuba

Czechia

Denmark

El Salvador

Estonia

Finland

France

Georgia

Germany

Greece

Hungary

India

Indonesia

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

Ireland

Italy

Italian salami

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

Japan

Kazakhstan

Korea

Laos

Lebanon

  • Makanek, also referred to as na'anik

Lithuania

Malaysia

  • Lekor – fish sausage
  • Tongmo – Cham-style spiced beef sausage

Mexico

Namibia

Netherlands

Philippines

Poland

  • Kabanos (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with caraway seed, originally made of pork
  • Kaszanka or kiszka – traditional blood sausage or black pudding
  • Kielbasa
  • Kiełbasa biała – a white sausage sold uncooked
  • Kiełbasa jałowcowa (staropolska) – juniper sausage
  • Kiełbasa myśliwska (staropolska) – hunter's sausage
  • Kiełbasa wędzona – Polish smoked sausage
  • Krakowska (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic
  • Myśliwska – smoked, dried pork sausage.
  • Prasky
  • Weselna – "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively
  • Wiejska () – a large U-shaped pork and veal sausage with marjoram and garlic

Portugal

  • from Northern Portugal (commonly associated with Trás-os-Montes)
Cut(s): Mixed meats (commonly pork with poultry and/or game)
Key ingredients: Bread; garlic; spices (often paprika)
Casing: Pork small intestine
Smoked: Typically yes
  • from Azaruja in Southern Portugal
Cut(s): Pork (specific cuts vary by family/variety)
Key ingredients: Spices; bread (common in several traditional versions)
Casing: Pork intestine
Smoked: Varies by type (some smoked; some cooked/fresh)
  • from Northern Portugal (Trás-os-Montes)
Cut(s): Pork ribs and bones with meat attached; cartilage/trim
Key ingredients: Garlic; paprika; salt; wine; bay leaf (common)
Casing: Pig stomach or cecum (varies)
Smoked: Yes (smoked and dried; typically eaten cooked)
  • – Similar but thinner than chouriço, from Northern Portugal
Cut(s): Pork (lean and fat)
Key ingredients: Garlic; paprika (colorau); wine (often)
Casing: According to the dictionary it's typically Sheep intestine (thinner casing) but commonly seen using Pork
Smoked: Yes
  • found nationwide (regional styles vary)
Cut(s): Pork (lean and fat)
Key ingredients: Garlic; paprika (colorau); wine (often)
Casing: Pork intestine
Smoked: Yes
  • from centre inland Portugal (commonly associated with Beira Interior)
Cut(s): Pork fat (sometimes with some meat)
Key ingredients: Wheat flour; paprika; garlic (often wine)
Casing: Pork intestine
Smoked: Typically yes
  • found nationwide (regional styles vary), essential ingredient for
Cut(s): Pork neck, shoulder and belly
Key ingredients: Garlic, white wine, salt and red pepper paste (can be spicy)
Casing: Pork intestine
Smoked: Yes
  • – A blood sausage, more heavily spiced and cured longer than the regular Morcela. From Northern Portugal (commonly associated with Trás-os-Montes)
Cut(s): Pork and pork blood
Key ingredients: Pork blood; spices (often more strongly seasoned)
Casing: Pork intestine
Smoked: Typically yes
  • found nationwide (regional styles vary).
Cut(s): Pork and pork blood
Key ingredients: Often uses rice, onions, and spices like cumin/cloves (for context black pudding typically uses oatmeal or barley for a firmer texture)
Casing: Pork intestine
Smoked: Often yes (varies)
  • from Southern Portugal (commonly associated with Alentejo)
Cut(s): Pork loin (lean)
Key ingredients: Garlic; paprika; wine (often)
Casing: Pork stomach fat
Smoked: Typically yes
  • – Premium, ready-to-eat sausage made from high-quality pork loin, bigger than chouriço. From Northern Portugal (commonly associated with Trás-os-Montes)
Cut(s): Pork loin/tenderloin (often in larger pieces)
Key ingredients: Garlic; paprika; wine; bay leaf (common)
Casing: Pork intestine
Smoked: Typically yes

Puerto Rico

Romania

Russia

Serbia

  • Kulen
  • Sremska kobasica
  • Пеглана кобасица

Slovenia

South Africa

Spain

Sweden

Switzerland

Taiwan

Thailand

Turkey

Ukraine

United Kingdom

English

Scottish

Welsh

United States

Venezuela

Vietnam

  • Tung lamaow (Cham: ꨓꨭꩂ ꨤꨟꨯꨱꨥ, ) – dried spiced Cham beef sausage, see also Malaysian "tongmo"

Zimbabwe

See also

References

External links