- Source: 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
Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules
Garlic sausage – type of sausagePages displaying wikidata descriptions as a fallback – pork and/or beef/veal based sausage with fresh or dried/granulated garlic
Gyurma
Helzel – Ashkenazi Jewish dish
Hot dog – Sausage in a bun
Kielbasa – Smoked Polish sausage
Kranjska klobasa – Slovenian sausagePages displaying short descriptions of redirect targets
Loukaniko – Type of Greek sausage
Lucanica – Ancient Roman pork sausage
Merguez – Spicy sausage in Maghrebi cuisine – fresh lamb and or beef based spicy sausage
Panchuker – Deep-fried, corn-battered hot dog on a stickPages displaying short descriptions of redirect targets
Sai ua – Grilled pork sausage of Northern Thailand
Summer sausage – Sausages that can be kept without refrigeration
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
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.
= Argentina
=Bondiola
Chorizo
Longaniza
Morcilla
Salamin
= Australia
=Bunnings Sausage/ Democracy sausage (or snags) see Sausage sizzle
Chipolata
Devon (also known as 'Polony' or 'Fritz')
Kanga Bangas
Saveloy
= Austria
=Blunze
Extrawurst
Jausenwurst
Käsekrainer
Vienna sausage
= Belarus
=Пальцам пханая каўбаса
Крывянка or Kaszanka or black pudding
Veraschaka
Machanka
= Belgium
=Bloedworst
Boudin vert
Cervela
= Bosnia
=Ćevapi
Sudžuka
Kobasica
= Brazil
=Chouriço doce
Linguiça
Salsichão
Brativurst
= Brunei
=Belutak
= Bulgaria
=Lukanka
Sujuk
= Canada
=Lunenburg pudding
Pepperette - made from ground meat, with turkey, beef, and pork being the most common varieties
= Chile
=Chorizo
Longaniza
= China
== Cambodia
=Tongmo
= Colombia
=Butifarra Soledeñas
Longaniza
Chorizo, chorizo santarrosano
Morcilla (Rellena)
Chunchullo
= Croatia
=Češnovka
Čurke
Istarska kobasica
Krvavica
Kulen
Kulenova seka
Švargl
Čajna
= Cuba
=Chorizo
Moronga
= Czechia
=Jelito
Špekáček
Talián
Trampské cigáro
Ostravská klobása
Vinná klobása
= Denmark
=Blodpølse
Medisterpølse
Rød pølse
Ringriderpølse
Sønderjysk spegepølse
Sardel
= El Salvador
=Butifarra
Chorizo
Longaniza
= Estonia
=Verivorst
= Faroe Islands
=Blóðpylsa
= Finland
=Mustamakkara
Ryynimakkara
Siskonmakkara
= France
=Andouille – Type of sausage
Andouillette – French sausage made of pork intestine
Boudin – Types of sausage
Boudin blanc de Rethel – Types of sausagePages displaying short descriptions of redirect targets
Cervelas de Lyon – French sausage
Chipolata – Type of sausage
Diot – type of sausagePages displaying wikidata descriptions as a fallback
Morteau sausage – Type of French sausage
Rosette de Lyon – Cured saucisson or French pork sausage
Saucisse de Toulouse – French sausage
Saucisse de Strasbourg
Sabodet
Saucisson – Dry cured sausage
Saucisson de Lyon
= Georgia
=Kupati
= Germany
== Greece
=Loukaniko
Noumboulo
Seftalia these are minced meat wrapped in reticulate fat. It is usually sheep's meat or pork. A small amount of salt, pepper and oregano is present. They are sold raw with the intention of slowly grilling or frying in olive oil by the customer. Size about 10 cm long, 3–4 cm wide. There will be 15–30 in one kilo.
Salami aeras are a salami type sausages primarily from the island of Lefkada, air dried [hence the name, aeras]. The consistency is solid, intended for slicing very thinly. They make a very good starter. Eaten as they are bought, no cooking required. A/B supermarkets and local butchers sell sausages under this name.
= Hungary
=Csabai
Gyulai
Pick
Debrecener
Liverwurst
Winter salami
= India
=Goan Sausage
Doh snam
= Indonesia
=Frikandel
Saren
Sosis solo
Urutan – traditional Balinese smoked or air-dried sausage, made from pork stuffed into pig intestines
= Ireland
=Black pudding
Drisheen
White pudding
= Italy
=Biroldo
Ciauscolo
Cervellata
Ciavàr
Cotechino
Cotechino Modena
Genoa salami
Kaminwurz or kaminwurze – air-dried and cold-smoked sausage (Rohwurst) 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
Mortadella
Mazzafegati
'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.
Ciauscolo – Variety of Italian salame
Cotechino Modena – Type of Italian sausage
Genoa salami – Variety of sausage
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)Pages displaying short descriptions of redirect targets
Strolghino – Italian cured pork
= Japan
=Arabiki
Fish sausage (ja:魚肉ソーセージ)
Kurobuta
no casing (cf. ja:ウイニー)
Tako
= Kazakhstan
=Qazy
Qarta
= Korea
=Sundae
= Laos
=Lao sausage
Sai ua
Sai gork
Som moo
= Lebanon
=Makanek, also referred to as na'anik
= Lithuania
=Skilandis
= Malaysia
=Lekor – fish sausage
Tongmo – Cham-style spiced beef sausage
= Mexico
=Chorizo
Moronga
= Namibia
=Boerewors
Droëwors
= Netherlands
=Balkenbrij – Traditional Dutch food
Bloedworst – Traditional sausage dish
Braadworst – Large Dutch sausage composed of pork
Frikandel – Deep fried meat snack
Metworst – Type of traditional Dutch sausage
Ossenworst – Dutch sausage
Rookworst – Type of Dutch sausage
Knakworst
Grillworst
= Norway
=Vossakorv
Morrpølse
Grillpølse
= Palestine
=Makanek
Sujuk
Masareen
= Peru
=Salchicha Huachana
= 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
=Kielbasa
Kiełbasa biała – a white sausage sold uncooked
Kiełbasa jałowcowa (staropolska) – juniper sausage
Kiełbasa myśliwska (staropolska) – hunter's sausage
Kiełbasa wędzona – Polish smoked sausage
Kabanos (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with caraway seed, originally made of pork
Krakowska (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic
Wiejska (Polish pronunciation: [ˈvʲejska]) – a large U-shaped pork and veal sausage with marjoram and garlic
Weselna – "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively
Kaszanka or kiszka – traditional blood sausage or black pudding
Myśliwska – smoked, dried pork sausage.
Prasky
= Portugal
=Alheira – Type of Portuguese sausage
Azaruja sausage – Azaruja Sausage of Portugal
Botillo – Spanish sausagePages displaying wikidata descriptions as a fallback
Chouriço – Pork sausage originating from the Iberian PeninsulaPages displaying short descriptions of redirect targets
Chouriço doce
Embutido – SausagePages displaying short descriptions with no spaces
Farinheira – Portuguese smoked sausage
Linguiça – Type of Portuguese smoke-cured pork sausage
Paio – traditional embutido sausage of Portugal and BrazilPages displaying wikidata descriptions as a fallback
= Puerto Rico
=Butifarra
Chorizo
Longaniza
Morcilla
Mortadella
Salchichón
= Romania
=Babic
Banat sausage
Pleşcoi sausage
Nădlac sausage
Tobă
Sibiu sausage
= Russia
=Doktorskaya kolbasa
Lyubitelskaya
Sardelka – a small cooked sausage that is eaten like a frankfurter; it is, however, thicker than a typical frankfurter.
Stolichnaya Sausage
Shyrtan/Sharttan (Chuvash: Шӑрттан, ru:Ширтан) - a ball-shaped Chuvash's sausage made from stomach, similar to Sujuk and Haggis
Makhan (sausage) (ru:Махан (колбаса)) - a Tatar's sausage similar to Qazylyq and Sujuk
Khaan (sausage) (ru:Хаан (блюдо)) - a pre-Islamic blood sausage of Turkic peoples, nowadays made only in Sakha Republic, as blood sausages prochibited by Islam
Tultyrma (Bashkir: Тултырма, ru:Тултырма) - a Bashkir's sausage made from heart, liver, and lungs
= Serbia
=Kulen
Sremska kobasica
Пеглана кобасица
= Slovakia
=Hurka
Krvavnička
Liptovská saláma
Spišské párky
= Slovenia
=Kranjska klobasa
= South Africa
=Boerewors
Droëwors
Plaaswors
Braai Wors
Grabouw Wors
Elim Wors
= Spain
=Androlla – meat productPages displaying wikidata descriptions as a fallback
Botillo – Spanish sausagePages displaying wikidata descriptions as a fallback
Butifarra – Catalan sausage dishPages displaying short descriptions of redirect targets
Chistorra – Type of sausage from Spain
Chorizo – Pork sausage originating from the Iberian Peninsula
Chorizo de Pamplona – Type of Spanish sausage
Embutido – SausagePages displaying short descriptions with no spaces
Fuet – Catalan, dry cured pork sausage
Longaniza – Type of sausage originating from Spain
Morcilla – Traditional sausage dishPages displaying short descriptions of redirect targets
Morcón – type of chorizoPages displaying wikidata descriptions as a fallback
Salchicha – Meat productPages displaying short descriptions of redirect targets
Salchichón – Spanish summer sausage
Sobrasada – Raw, cured sausage in Balearic Islands cuisinePages displaying short descriptions of redirect targets
= Suriname
=bloedworst ("blood sausage") – typically made with pig blood, onions, garlic and breadcrumbs.
vleesworst ( "meat sausage") – a type of white pudding
= Sweden
=Falukorv
Fläskkorv
Pilsnerkorv
Isterband
Potatiskorv
Prinskorv
= Switzerland
=Cervelat
Schüblig
St. Galler Bratwurst
Landjäger
Salame ticinese
Salsiz
Saucisse de choux
Saucisson Vaudois
= Taiwan
=Small sausage in large sausage – segment of Taiwanese pork sausage wrapped in a (slightly bigger and fatter) sticky rice sausage, usually served chargrilled
= Thailand
=Naem
Sai krok Isan
Sai ua
= Algeria
=Merguez
= Turkey
=Sucuk
= Ukraine
=Blood sausage Krov`janka (krov – blood)
Gurka Sausage is an offal Sausage.
Kishka
Liverwurst Pashtetivka
Odesa Sausage
Ukrainian Kovbasa Ukrainian Sausage
= 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 sausage
Pork and leek (sometimes called Welsh sausage)
Red Pudding (mainly in Scotland)
Sausage roll
Saveloy
Snorkers
Stonner kebab
Tomato sausage (pork and tomato)
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
Yorkshire sausage – white pepper, mace, nutmeg and cayenne
Pork and apple
Scottish
Haggis
Lorne sausage
Stornoway black pudding
Welsh
Glamorgan sausage
Dragon sausage – pork, leek and chili pepper 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, refer to Thuringer cervelat, a summer sausage
= Venezuela
=Chorizo
= Vietnam
=Chả – Vietnamese types of sausage
Chả cốm: vi:Chả cốm; Cốm;
Chả lụa – Type of sausage in Vietnamese cuisine
Dồi – Traditional sausage dish
Lạp xưởng – Various types of sausage from ChinaPages displaying short descriptions of redirect targets
Nem nướng – Vietnamese food itemPages displaying wikidata descriptions as a fallback
Nem chua – Vietnamese fermented pork dish
Tung lamaow (Cham: ꨓꨭꩂ ꨤꨟꨯꨱꨥ, Vietnamese: tung lò mò) – dried spiced Cham beef sausage, see also Malaysian "tongmo".
= Zimbabwe
=Boerewors
See also
References
External links
Media related to Sausages at Wikimedia Commons
Media related to Salumi at Wikimedia Commons
Media related to Sausage making at Wikimedia Commons
Kata Kunci Pencarian:
- Molase
- Jerman
- Chorizo
- Daftar pemenang Hadiah Ig Nobel
- List of sausages
- List of sausage dishes
- Sausage
- Vienna sausage
- Sausages in Italian cuisine
- Lorne sausage
- Small sausage in large sausage
- Battered sausage
- Chinese sausage
- Hungarian sausages
