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
- Blood sausage
- Boerewors
- Chorizo - a Spanish pork sausage
- Fermented sausage – a type of sausage that is created by salting chopped or minced meat to remove moisture, while allowing beneficial bacteria to break down sugars into savoury molecules
- – pork-, beef- or veal-based sausage with fresh, dried or granulated garlic
- – fresh lamb-based or beef-based spicy sausage
- Vegetarian sausage – may be made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking
- Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973
- White pudding
- Winter salami
- Zalzett tal-Malti – fresh Maltese pork sausage with sea salt and cracked coriander seeds and black pepper
By country
Notes:- Many sausages do not have a unique name. E.g. "salsicha", "country sausage", etc.
- Sausages with the same name in different countries may be identical, similar, or significantly different. This also applies to names with different spellings in different regions, e.g. lukanka, loukaniko; bloedworst, blutwurst. The chorizo of many South American countries is different from the Spanish chorizo.
Algeria
Argentina
Australia
- Bunnings sausage/democracy sausage ; see sausage sizzle
- Chipolata
- Devon
- Kanga Bangas
- Saveloy
Austria
- Blunze
- Bratwurst
- Braunschweiger, also called Dürre. Essential part of Potato-Goulash.
- Debrecener
- Extrawurst, in variants with pieces of Gherkins or Paprika. A more refined type is called Pariser Wurst or Kalbspariser. Mostly consumed with the typical Austrian bread roll.
- Frankfurter Würstchen; the extra-long variant is called Sacher Würstel.
- Jausenwurst
- Kabanossi
- Käsekrainer
- Knackwurst
- Zungenwurst
Belarus
- Крывянка or Kaszanka or black pudding
Belgium
Bosnia
Brazil
Brunei
Bulgaria
Cambodia
Chile
Colombia
Croatia
Cuba
Czechia
Denmark
El Salvador
Estonia
*Finland
France
*Georgia
Germany
*Greece
Hungary
India
Indonesia
- Frikandel
- Saren
- Sosis solo
- Urutan – traditional Balinese smoked or air-dried sausage, made from pork stuffed into pig intestines
Ireland
Italy
- Biroldo
- Ciauscolo
- Ciavàr
- Cotechino
- Cotechino Modena
- Genoa salami
- Kaminwurz or kaminwurze – air-dried and cold-smoked sausage made of beef and fatback or pork, produced in the South Tyrol region of northern Italy. Occasionally, kaminwurz is also made of lamb, goat or venison. The name of the sausage comes from the custom of curing the sausages in a smokehouse attached to the chimney up on the roof truss of Tyrolean houses.
- Likëngë
- Luganega
- Mazzafegati
- Mortadella
- 'Nduja
- Salami
- Soppressata
- Zampina
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 Category:Salumi 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
- Alaminos longganisa
- Baguio longganisa
- Cabanatuan longganisa
- Calumpit longganisa or Longganisang Bawang
- Chicken longganisa
- Chorizo de Bilbao
- Chorizo de Cebu or Longganisa de Cebu
- Chorizo de Macao
- Chorizo Negrense or Bacolod Longganisa
- Fish longganisa
- Guagua longganisa
- Longaniza de Guinobatan or Guinobatan Longganisa
- Lucban longganisa
- Pampanga longganisa
- Pinuneg'
- Tuguegarao longganisa or Longganisang Ybanag
- Vigan longganisa
Poland
- Kabanos – 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 – juniper sausage
- * Kiełbasa myśliwska – hunter's sausage
- * Kiełbasa wędzona – Polish smoked sausage
- Krakowska – 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
*Puerto Rico
Romania
- Babic
- Banat sausage
- Nădlac sausage
- Pleşcoi sausage
- Sibiu sausage
- Tobă
Russia
- Doktorskaya kolbasa
- Khaan – a pre-Islamic blood sausage of Turkic peoples, nowadays made only by the Sakha people, as blood sausages are prohibited in Islam.
- Lyubitelskaya
- Makhan (sausage) – a Tatar's sausage similar to Qazylyq and Sujuk
- Shyrtan/Sharttan – a ball-shaped Chuvash's sausage made from stomach, similar to Sujuk and Haggis
- Stolichnaya Sausage
- Tultyrma – a Bashkir's sausage made from heart, liver, and lungs
Serbia
- Kulen
- Sremska kobasica
- Пеглана кобасица
Slovenia
South Africa
Spain
*Sweden
Switzerland
- Cervelat
- Landjäger
- Salame ticinese
- Salsiz
- Saucisse de choux
- Saucisson Vaudois
- Schüblig
- St. Galler Bratwurst
Taiwan
- Small sausage in large sausage – segment of Taiwanese pork sausage wrapped in a sticky rice sausage, usually served chargrilled
Thailand
Turkey
Ukraine
- Blood sausage – Krov`janka
- Gurka Sausage – offal sausage
- Kishka
- Liverwurst Pashtetivka
- Odesa Sausage
- Ukrainian Kovbasa
United Kingdom
- Battered sausage – found all across the United Kingdom, Ireland, Australia and New Zealand
- Beef sausage
- Black pudding
- Chipolata
- Glamorgan sausage
- Hog's pudding
- Pork and leek
- Pork sausage
- Red pudding
- Sausage roll
- Saveloy
- Snorkers
- Stonner kebab
- Tomato sausage
- White pudding
English
- Braughing sausage
- Cumberland sausage
- Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content
- Letchworth – a traditional pork sausage with the addition of tomatoes
- Lincolnshire sausage
- Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves
- Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage
- Newmarket sausage
- Oxford sausage – pork, veal and lemon
- Pork and apple
- Yorkshire sausage – white pepper, mace, nutmeg and cayenne
Scottish
Welsh
- Dragon sausage – pork, leek and chili pepper sausage
- Glamorgan sausage
United States
- Andouille
- Bockwurst in North America, resemble Bavarian Weisswurst
- Bologna sausage
- Boudin
- Breakfast sausage
- Chaudin
- Goetta
- Half-smoke – "local sausage delicacy" found in Washington, D.C., and the surrounding region
- Hog maw
- Hot dog
- Hot link
- Italian sausage
- Knoblewurst – a Jewish specialty; "a plump, beef sausage that's seasoned with garlic"
- Lebanon bologna
- New Orleans hot sausage
- Pepperoni
- Thuringer – in North America, refers to Thuringer cervelat, a summer sausage
Venezuela
Vietnam
- Tung lamaow – dried spiced Cham beef sausage, see also Malaysian "tongmo"