List of sausages

Chorizo sausage
Saucisson
Skilandis
Sausages being smoked

Sausage is a food 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

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by editing the page to add missing items, with references to reliable sources.
A British-style breakfast with black pudding (far left)
Sai ua is a grilled pork sausage from Northern Thailand, Laos and Northeastern Myanmar.
Winter salami is a type of Hungarian salami based on a centuries-old manufacturing tradition.

By country

Notes:

Algeria

Argentina

Australia

Austria

Smoked Extrawurst

Belarus

Belgium

Bosnia

Brazil

Brunei

Bulgaria

Lukanka

Cambodia

Chile

China

Colombia

Butifarras Soledeñas: sausages of Soledad, Atlántico, Colombia

Croatia

Cuba

Czechia

Denmark

Pieces of fried medisterpølse, of approx. 5 cm

El Salvador

Estonia

Finland

France

Various boudin

Georgia

Germany

Thuringian sausage
A variety of bratwurst on a stand at the Hauptmarkt in Nuremberg, Germany

Greece

Hungary

Debrecener (indicated by green arrows) atop a wood platter (festival of meat) at a Hungarian restaurant

India

Indonesia

Ireland

Italy

'Nduja is a particularly spicy, spreadable pork sausage from the region of Calabria in Southern Italy.
A variety of soppressata

Italian salami

Aging salumi

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.

  • Ciauscolo – Variety of Italian salame
  • Cotechino Modena – Type of Italian sausage
  • Genoa salami – American variety of salami
  • Mortadella – Large Italian pork sausage
  • 'Nduja – Italian spicy, spreadable pork sausage
  • Salami – Cured sausage, fermented and air-dried meat
  • Soppressata – Italian dry salami (sausage)
  • Sopressa – Italian dry salami (sausage)
  • Strolghino – Italian cured pork

Japan

Kazakhstan

Korea

Sundae is a type of blood sausage in Korean cuisine.

Laos

Lebanon

Lithuania

Skilandis

Malaysia

Mexico

Namibia

Netherlands

A frikandel with fries, lettuce and mayonnaise

Philippines

Calumpit longganisa at a market in the Philippines
Various types of Philippine longganisa in Quiapo, Manila

Poland

Polish kielbasa, grilled

Portugal

Chorizo Grill Dish
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
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)
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)
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
Cut(s): Pork (lean and fat)
Key ingredients: Garlic; paprika (colorau); wine (often)
Casing: Pork intestine
Smoked: Yes
Cut(s): Pork fat (sometimes with some meat)
Key ingredients: Wheat flour; paprika; garlic (often wine)
Casing: Pork intestine
Smoked: Typically yes
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
Cut(s): Pork and pork blood
Key ingredients: Pork blood; spices (often more strongly seasoned)
Casing: Pork intestine
Smoked: Typically yes
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)
Cut(s): Pork loin (lean)
Key ingredients: Garlic; paprika; wine (often)
Casing: Pork stomach fat
Smoked: Typically yes
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

Morcilla cocida, Spanish-style blood sausage eaten in Spain and Latin America

Romania

Pleşcoi sausages served with bread and mustard

Russia

Serbia

Slovenia

South Africa

Spain

Botifarra cooking on a grill
Longaniza

Sweden

Switzerland

A St. Galler bratwurst, schüblig and cervelat, cooked and served hot

Taiwan

Taiwanese small sausage in large sausage

Thailand

Sai ua

Turkey

Ukraine

United Kingdom

Cross section of a Stornoway black pudding. It was granted Protected Geographical Indicator of Origin status in May 2013 by The European Commission.

English

Cumberland sausage

Scottish

Welsh

United States

Cajun andouille
Packaged pepperoni slices

Venezuela

Vietnam

Sliced chả lụa served over bánh cuốn, and garnished with fried shallots

Zimbabwe

See also

References

  1. ↑ "HERZ.hu | Lépj szintet velünk!". Herz.hu. Retrieved 24 May 2026.
  2. ↑ Rampton, Mike (12 February 2022). "Who Determined the Exact Parameters of the Cocktail Wiener?". Mel Magazine. Retrieved 6 July 2026.
  3. ↑ Lapidos, Juliet (8 June 2011). "Vegetarian Sausage: Which imitation pig-scrap-product is best?". Slate.
  4. ↑ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. 681. ISBN 978-1-4081-0218-3 – via Google Books.
  5. ↑ Steves, R. (2017). Rick Steves Berlin. Avalon Publishing. ISBN 978-1-63121-694-7 – via Google Books.
  6. ↑ Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield Publishers. p. 277. ISBN 978-1-4422-2731-6 – via Google Books.
  7. ↑ Phillips, A.; Scotchmer, J. (2010). Hungary. Bradt Guides. Bradt Travel Guides. p. 373. ISBN 978-1-84162-285-9 – via Google Books.
  8. ↑ Chatterjee, Priyadarshini (7 August 2021). "Going beyond the Goan 'choris'". Livemint.com. Retrieved 24 May 2026.
  9. ↑ "Ku de Ta: Sacred table surprises". Thejakartapost.com.
  10. ↑ "Balinese roast pig: The five best places to eat a decadent delight". Scmp.com. 31 January 2018.
  11. ↑ Fletcher, Nichola (2012). Sausage: A Country-by-Country Photographic Guide with Recipes. London: Dorling Kindersley. p. 34. ISBN 978-1-4654-0092-5 – via Google Books.
  12. ↑ Winnewisser, Sylvia (2011). Südtirol – Das Kochbuch (in German). Köln: Naumann Und Goebel. p. 15. ISBN 978-3-625-13027-7.
  13. ↑ "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Retrieved 18 September 2015.
  14. ↑ Wadi, S. (2015). The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents. Page Street Publishing. p. 193. ISBN 978-1-62414-104-1 – via Google Books.
  15. ↑ Khalifé, M. (2008). The Mezze Cookbook. New Holland. p. 10. ISBN 978-1-84537-978-0 – via Google Books.
  16. ↑ Nakamura, Rie (December 2020). "Food and Ethnic identity in the Cham Refugee Community in Malaysia". Journal of the Malaysian Branch of the Royal Asiatic Society. 93 (2): 160. doi:10.1353/ras.2020.0024.
  17. ↑ Norhaslinda Abd Wahid (9 July 2017). "Tong mo menu istimewa Kemboja". Berita Harian (in Malay).
  18. ↑ "Chouriço". Ciberdúvidas (in portuguese). Retrieved 3 February 2026.
  19. ↑ "Chouriço". RelishPortugal. Retrieved 3 February 2026.
  20. ↑ "Banat Sausage". Radio Romania International. 23 October 2017. Retrieved 23 October 2017.
  21. 1 2 "The Soviet Union's FAVORITE sausages!". Rbth.com. 18 July 2021.
  22. ↑ Fidel Toldrá; Iciar Astiasaran; Joseph Sebranek; Regine Talon; Y. H. Hui, eds. (2015). Handbook of Fermented Meat and Poultry (2nd ed.). Chichester, West Sussex, UK: Wiley Blackwell. p. 245. ISBN 978-1-118-52267-7 – via Google Books.
  23. ↑ Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. ISBN 978-1-78023-555-4 – via Google Books.
  24. ↑ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. ISBN 978-1-4081-0218-3 – via Google Books.
  25. ↑ "Gurka Zakarpattya Sausage". Asnotedin.com.
  26. ↑ "Pashtetivka". Asnotedin.com.
  27. ↑ "Odesa Sausage". Asnotedin.com.
  28. ↑ "Ukrainian Kovbasa". Asnotedin.com.
  29. ↑ "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 26 March 2014.
  30. ↑ "[unknown]". Country Life. Vol. 194. 2000. p. 53. ISSN 0045-8856 – via Google Books. {{cite magazine}}: Cite uses generic title (help)
  31. ↑ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. ISBN 978-1-4081-0218-3 – via Google Books.
  32. ↑ Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0 – via Google Books.
  33. ↑ "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. 19 May 2014. Retrieved 23 October 2017.
  34. ↑ Finney, Thomas B. (1908). Handy Guide: For the Use of Pork Butchers, Butchers, Bacon Curers, Sausage and Brawn Manufacturers, Provision Merchants, Etc. T.B. Finney & Co. p. 67 – via Google Books.
  35. ↑ "Name warning for dragon sausages". News.bbc.co.uk. 17 November 2006.
  36. ↑ Carr, David (16 January 2009). "A Monument to Munchies". The New York Times. Retrieved 4 May 2010.
  37. ↑ Bruni, Frank (30 May 2007). "Go, Eat, You Never Know". The New York Times. Retrieved 26 July 2017.
  38. ↑ Viet An (17 July 2022). "Special red sausage of the Cham ethnic people". The Saigon Times. Retrieved 13 August 2023.