List of sausages
This is a list of notable 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 made prepared meat products, such as bacon, ham, sausage and other foods, primarily from pork.[1]
Sausages
- Black pudding
- Blood sausage
- Boerewors
- Garlic sausage
- Gyurma
- Helzel
- Hot dog
- Kranjska klobasa
- Loukaniko
- Lucanica
- Merguez
- Panchuker
- Pepperette
- Sai ua
- 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]
- White Pudding
- Winter salami
By country
Argentina
Armenia
Australia
Austria
Belgium
Brazil
Bulgaria
Canada
- Lunenburg pudding [4]
Chile
China
Colombia
Croatia
Cuba
Denmark
Estonia
Finland
France
Georgia
Germany
- Ahle Wurst
- Beutelwurst
- Bierschinken
- Bierwurst
- Blutwurst
- Bockwurst
- Bratwurst
- Braunschweiger
- Bregenwurst
- Brühwurst
- Cervelatwurst [5]
- Currywurst
- Frankfurter Rindswurst
- Frankfurter Würstchen
- Gelbwurst
- Ham sausage
- Jagdwurst
- Knackwurst
- Knipp
- Kochwurst
- Kohlwurst
- Landjäger
- Leberwurst
- Mettwurst
- Nürnberger Bratwürste
- Pinkel
- Regensburger Wurst
- Saumagen
- Stippgrütze
- Teewurst
- Thüringer rotwurst
- Wienerwurst
- Wienerwürstchen [6]
- Weckewerk
- Weisswurst
- Westfälische Rinderwurst
- Wollwurst
- Zungenwurst
- Zwiebelwurst [7]
Greece
Hungary
India
Ireland
- Black pudding
- Cheesy sausage
- Drisheen
- White pudding
Italy
- Biroldo
- Ciauscolo
- Ciavàr
- Cotechino
- Cotechino Modena
- Genoa salami
- Italian sausage
- Kaminwurz or kaminwurze – air-dried and cold-smoked sausage (Rohwurst) made of beef and fatback or pork,[10] produced in the South Tyrol region of northern Italy.[11] 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.[12]
- Likëngë
- Mortadella
- 'Nduja
- Salami
- Soppressata
Italian 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.
Kazakhstan
Korea
Laos
Lebanon
Lithuania
Mexico
Morocco
Netherlands
Philippines
Poland
- kielbasa
- kabanos, a thin, air-dried sausage flavoured with caraway seed, originally made of pork
- kiełbasa wędzona, Polish smoked sausage
- krakowska, a thick, straight sausage hot-smoked with pepper and garlic
- wiejska ([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.
- kiełbasa biała - a white sausage sold uncooked
- prasky
Portugal
Puerto Rico
Romania
- Banat sausage [15]
- Nădlac sausage
- Tobă
- Sibiu sausage
Russia
- Doktorskaya kolbasa (lit. doctor's sausage) – predominant type of mortadella-type sausage closely resembling American-style, lard-less bologna; it was invented in USSR as a healthy food for people with stomach problems, and ended up dominating the Russian market for cooked sausages with high water content (so-called "boiled sausages" in Russia). According to the original Soviet state standard, it had to be made with pork, beef, eggs, milk, cardamom or nutmeg, salt and sugar.
- Krestyanskaya kolbasa (peasant sausage)
- Sardelka – a small cooked sausage that is eaten like a frankfurter; it is, however, thicker than a typical frankfurter.
Serbia
South Africa
Spain
Sweden
Switzerland
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
Tunisia
Turkey
Ukraine
- Blood sausage Krov`janka (krov - blood)
United Kingdom
- Battered sausage – similar in concept to a corn dog, but normally not served on a stick. Found all across the United Kingdom, Ireland, Australia and New Zealand.
- Beef sausage
- Chipolata
- Glamorgan sausage
- Ham sausage
- Hog's pudding
- Pork sausage
- Pork and leek (sometimes called Welsh sausage)
- Sausage roll
- Saveloy
- Snorkers
- Stonner kebab
- Tomato sausage (pork and tomato)
- White pudding
English
- Braughing sausage [20]
- Cumberland sausage
- Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content.[21]
- Lincolnshire sausage
- Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves[22]
- Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage[23]
- Newmarket sausage
- Oxford sausage – pork, veal and lemon
- Yorkshire sausage – white pepper, mace, nutmeg and cayenne[24]
Scottish
Welsh
- Glamorgan sausage
- Dragon sausage - does not contain Dragon, but should. A pork, leek and chilli sausage. [25]
United States
- Andouille
- Bologna sausage
- Boudin
- Breakfast sausage
- Chaudin
- Goetta
- Half-smoke – "local sausage delicacy"[26] found in Washington, D.C. and the surrounding region
- Hog maw
- Hot dog
- Hot link
- Italian sausage
- Knoblewurst - a Jewish delicacy: "a plump, irresistible beef sausage that’s seasoned with garlic."[27] It's a specialty of Katz's Deli.
- Lebanon bologna
- Pepperoni
Vietnam
See also
References
- ↑ 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.
- ↑ Hempstead, A. (2017). Moon Atlantic Canada: Nova Scotia, New Brunswick, Prince Edward Island, Newfoundland & Labrador. Travel Guide. Avalon Publishing. p. pt171. ISBN 978-1-63121-486-8. Retrieved 23 October 2017.
- ↑ Toldrá, F. (2010). Handbook of Meat Processing. Wiley. p. 391. ISBN 978-0-8138-2096-5. Retrieved 23 October 2017.
- ↑ Steves, R. (2017). Rick Steves Berlin. Rick Steves. Avalon Publishing. p. pt606. ISBN 978-1-63121-694-7. Retrieved 23 October 2017.
- ↑ Sheraton, M. (2010). The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House Publishing Group. p. pt396. ISBN 978-0-307-75457-8. Retrieved 23 October 2017.
- ↑ Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Ethnic American Food Today. Rowman & Littlefield Publishers. p. 277. ISBN 978-1-4422-2731-6. Retrieved 23 October 2017.
- ↑ Phillips, A.; Scotchmer, J. (2010). Hungary. Bradt Guides. Bradt Travel Guides. p. 373. ISBN 978-1-84162-285-9. Retrieved 23 October 2017.
- ↑ Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5. Retrieved 25 September 2015.
- ↑ Südtirol - Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (30 August 2011), p. 15, ISBN 978-3625130277
- ↑ "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Metzgerei Mair. Retrieved 18 September 2015.
- ↑ 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. Retrieved 22 October 2017.
- ↑ Khalifé, M. (2008). The Mezze Cookbook. New Holland. p. 10. ISBN 978-1-84537-978-0. Retrieved 22 October 2017.
- ↑ "Banat Sausage". Radio Romania International. 23 October 2017. Retrieved 23 October 2017.
- ↑ Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 245. ISBN 978-1-118-52267-7. Retrieved 23 October 2017.
- ↑ Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4. Retrieved 23 October 2017.
- ↑ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. pt1179. ISBN 978-1-4081-0218-3. Retrieved 23 October 2017.
- ↑ "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 26 March 2014.
- ↑ Country Life. Country Life, Limited. 2000. p. 53. Retrieved 23 October 2017.
- ↑ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. pt571. ISBN 978-1-4081-0218-3. Retrieved 23 October 2017.
- ↑ Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0. Retrieved 23 October 2017.
- ↑ "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. 19 May 2014. Retrieved 23 October 2017.
- ↑ Finney, T.B. (1908). Handy Guide: For the Use of Pork Butchers, Butchers, Bacon Curers, Sausage and Brawn Manufacturers, Provision Merchants, Etc. T.B. Finney. p. 67. Retrieved 23 October 2017.
- ↑ http://news.bbc.co.uk/1/hi/wales/6159630.stm,
- ↑ Carr, David (16 January 2009). "A Monument to Munchies". The New York Times. Retrieved 4 May 2010.
- ↑ Bruni, Frank (30 May 2007). "Go, Eat, You Never Know". Retrieved 26 July 2017.
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