List of sausages
From Wikipedia, the free encyclopedia
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Chorizo sausage
This is a list of sausages. 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 curing, drying, or smoking. Charcuterie is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage and other foods, primarily from pork.[1]
Contents
- 1 Sausages
- 1.1 By country
- 1.1.1 Argentina
- 1.1.2 Australia
- 1.1.3 Austria
- 1.1.4 Belgium
- 1.1.5 Brazil
- 1.1.6 Bulgaria
- 1.1.7 Chile
- 1.1.8 China
- 1.1.9 Colombia
- 1.1.10 Croatia
- 1.1.11 Cuba
- 1.1.12 Denmark
- 1.1.13 Finland
- 1.1.14 France
- 1.1.15 Georgia
- 1.1.16 Germany
- 1.1.17 Hungary
- 1.1.18 India
- 1.1.19 Italy
- 1.1.20 Korea
- 1.1.21 Lithuania
- 1.1.22 Laos
- 1.1.23 Mexico
- 1.1.24 Netherlands
- 1.1.25 New Zealand
- 1.1.26 Philippines
- 1.1.27 Poland
- 1.1.28 Portugal
- 1.1.29 Puerto Rico
- 1.1.30 Romania
- 1.1.31 Russia
- 1.1.32 Serbia
- 1.1.33 Spain
- 1.1.34 Sweden
- 1.1.35 Switzerland
- 1.1.36 Taiwan
- 1.1.37 Thailand
- 1.1.38 Tunisia
- 1.1.39 Turkey
- 1.1.40 United Kingdom
- 1.1.41 United States
- 1.1.42 Vietnam
- 1.1 By country
- 2 See also
- 3 References
- 4 External links
Sausages[edit]
-
This list might be incomplete and may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.
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- Black pudding
- Blood sausage
- Boerewors
- Gyurma
- Helzel
- Hot dog
- Hot dog variations – different areas of the world have local variations on the type of meat used, condiments, and means of preparation
- World's longest hot dog
- Kazy
- Kranjska klobasa
- Loukaniko
- Lucanica
- Merguez
- Panchuker
- Pepperette
- Sai ua
- Sujuk
- Summer sausage
- Träipen
- 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.[3]
- Winter salami
By country[edit]
Argentina[edit]
Australia[edit]
Austria[edit]
Smoked Extrawurst
Belgium[edit]
Brazil[edit]
Bulgaria[edit]
Chile[edit]
China[edit]
Colombia[edit]
Croatia[edit]
Cuba[edit]
Denmark[edit]
Finland[edit]
France[edit]
Various boudin
- Andouille
- Andouillette
- Boudin
- Boudin blanc de Rethel
- Cervelas de Lyon
- Chipolata
- Diot
- Morteau sausage
- Rosette de Lyon
- Sabodet
- Saucisson
- Saucisson de Lyon
Georgia[edit]
Germany[edit]
- Ahle Wurst
- Beutelwurst
- Bierwurst
- Blood tongue
- Bockwurst
- Bratwurst
- Braunschweiger
- Bregenwurst
- Brühwurst
- Bucyrus Bratwurst Festival
- Cervelat
- Currywurst
- Extrawurst
- Frankfurter Rindswurst
- Frankfurter Würstchen
- Gelbwurst
- Jagdwurst
- Kaszanka
- Ketwurst
- Knackwurst
- Knipp
- Kochwurst
- Kohlwurst
- Landjäger
- Liverwurst
- Mettwurst
- Nürnberger Bratwürste
- Panhas
- Pinkel
- Regensburger Wurst
- Saumagen
- Stippgrütze
- Teewurst
- Thüringer rotwurst
- Thuringian sausage
- Vienna sausage
- Weckewerk
- Weisswurst
- Westfälische Rinderwurst
- Wollwurst
Hungary[edit]
India[edit]
Italy[edit]
Kaminwurz from South Tyrol
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A variety of soppressata
- Biroldo
- Ciauscolo
- Ciavàr
- Cotechino
- Cotechino Modena
- Genoa salami
- Italian sausage
- Kaminwurz or kaminwurze – an air-dried and cold-smoked sausage (Rohwurst) made of beef and fatback or pork,[4] produced in the South Tyrol region of northern Italy.[5] 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.[6]
- Likëngë
- Mortadella
- 'Nduja
- Salami
- Soppressata
Italian salumi[edit]
Aging salumi
Salumi are Italian cured meat products and predominantly made from pork. Only sausage versions of salumi are listed below. See the salumi article and Category:Salumi for additional varieties.
Korea[edit]
Lithuania[edit]
Laos[edit]
Mexico[edit]
Netherlands[edit]
Braadworst in an enamel pan
New Zealand[edit]
Philippines[edit]
Poland[edit]
Portugal[edit]
Puerto Rico[edit]
Morcilla cocida, Spanish-style blood sausage eaten in Spain and Latin America.
Romania[edit]
Pleşcoi sausages served with bread and mustard.
- Nădlac sausage
- Pleşcoi sausages
- Sibiu sausages
- Tobă
- Vanatori sausages
- Transilvanian sausages
- Carpatin sausages
- Mioritic sausages
- Bucegi sausages
- Negru sausages
- Moldovean sausages
- Bucovina sausages
- Maramures sausages
- Mangalican sausages
- Banat sausages
- Plai sausages
- Fagarasan sausages
Russia[edit]
- Krestyanskaya kolbasa (peasant sausage)
Serbia[edit]
Spain[edit]
Botifarra cooking on a grill.
- Androlla
- Butifarra
- Botillo
- Chorizo
- Chorizo de Pamplona
- Embutido
- Fuet
- Güeña
- Longaniza
- Morcón
- Morcilla
- Salchicha
- Salchichón
- Sobrassada
Basque sausages[edit]
Fried chistorra
Sweden[edit]
Switzerland[edit]
Taiwan[edit]
- Small sausage in large sausage – a segment of Taiwanese pork sausage is wrapped in a (slightly bigger and fatter) sticky rice sausage, usually served chargrilled
Thailand[edit]
Tunisia[edit]
Turkey[edit]
United Kingdom[edit]
Cross section of a Stornoway Black Pudding. It was granted Protected Geographical Indicator of Origin status in May 2013 by The European Commission.[7]
- Battered sausage – similar in concept to a corn dog, but normally are not served on a stick. Found all across the United Kingdom, Ireland, Australia and New Zealand.
- Chipolata
- Glamorgan sausage
- Hog's pudding
- Sausage roll
- Saveloy
- Snorkers
- Stonner kebab
- Stornoway black pudding
- White pudding
English[edit]
Scottish[edit]
United States[edit]
Packaged pepperoni slices
- Andouille
- Bologna sausage
- Boudin
- Breakfast sausage
- Chaudin
- Goetta
- Half-smoke – a "local sausage delicacy"[8] found in Washington, D.C. and the surrounding region
- Hog maw
- Italian sausage
- Lebanon bologna
- Pepperoni
Vietnam[edit]
See also[edit]
References[edit]
- ^ Ruhlman, 18.; The Culinary Institute of America, 3.
- ^ Herz salami 1888
- ^ Lapidos, Juliet (8 June 2011). "Vegetarian Sausage: Which imitation pig-scrap-product is best?". Slate.
- ^ Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5. Retrieved September 25, 2015.
- ^ Südtirol - Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (August 30, 2011), p. 15, ISBN 978-3625130277
- ^ "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Metzgerei Mair. Retrieved September 18, 2015.
- ^ "Stornoway black pudding given protected status". BBC News. May 8, 2013. Retrieved 26 March 2014.
- ^ Carr, David (2009-01-16). "A Monument to Munchies". The New York Times. Retrieved 2010-05-04.
External links[edit]
Media related to Sausages at Wikimedia Commons- Media related to Salumi at Wikimedia Commons
- Media related to Sausage making at Wikimedia Commons
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