National varieties Sausage

1 national varieties

1.1 africa

1.1.1 north africa
1.1.2 south africa


1.2 asia

1.2.1 china
1.2.2 japan
1.2.3 korea
1.2.4 philippines
1.2.5 thailand
1.2.6 vietnam


1.3 eurasia

1.3.1 turkey


1.4 europe

1.4.1 britain , ireland
1.4.2 bulgaria
1.4.3 croatia / serbia
1.4.4 finland
1.4.5 france , belgium
1.4.6 germany
1.4.7 greece
1.4.8 hungary
1.4.9 italy
1.4.10 macedonia
1.4.11 malta
1.4.12 netherlands , belgium
1.4.13 nordic countries
1.4.14 poland
1.4.15 portugal , brazil
1.4.16 scotland
1.4.17 spain
1.4.18 sweden
1.4.19 switzerland


1.5 latin america

1.5.1 argentina , uruguay
1.5.2 chile
1.5.3 colombia
1.5.4 mexico
1.5.5 el salvador


1.6 north america
1.7 oceania

1.7.1 australia
1.7.2 new zealand

national varieties


sausage making in russia

many nations , regions have own characteristic sausages, using meats , other ingredients native region , employed in traditional dishes.

africa
north africa

merguez red, spicy sausage morocco, algeria, tunisia , libya, north africa. popular in france, israel, , german state of saarland, grilled on schwenker. merguez made lamb, beef, or mixture of both. can flavored wide range of spices, such sumac tartness, , paprika, cayenne pepper, or harissa, hot chili paste gives red color. stuffed lamb casing, rather pork casing. traditionally made fresh , eaten grilled or couscous. sun-dried merguez used add flavor tagines. eaten in sandwiches.

south africa

in south africa, traditional sausages known boerewors, or farmer s sausage. ingredients include game , beef, mixed pork or lamb , high percentage of fat. coriander , vinegar 2 common seasoning ingredients, although many variations exist. coarsely-ground nature of meat long continuous spiral of sausage 2 of recognisable qualities. boerewors traditionally cooked on braai (barbecue).

droë wors uncooked sausage similar boerewors made in dry-curing process similar biltong. local variant of hot dog wors roll , or boerewors roll. hotdog bun piece of boerewors in, served tomato , onion relish called seshebo. seshebo can include chilli, atchaar or curries, depending on area within country.

asia
china


smoked sausages harbin, china

a european-style smoked savory hóng cháng (simplified chinese: 红肠; traditional chinese: 紅腸 red sausage) produced in harbin, china s northernmost major city. similar lithuanian , polish sausages including kiełbasa , podhalańska, , tends have more european flavour other chinese sausages. kind of sausage first produced in russian-capitalized factory named churin sausage factory in 1909. harbin-style sausage has become popular in china, in northern regions.

lap cheong (also lap chong, lap chung, lop chong) dried pork sausages , feel pepperoni, sweeter. in southwestern china, sausages flavored salt, red pepper , wild pepper. people cure sausages smoking , air drying.

japan

japanese arabiki pork sausages served scrambled eggs in restaurant in chiang mai, thailand

although japan not traditionally known beef, pork, venison, or blood sausages, japanese consume fish-based log called kamaboko, considered type of sausage. kamaboko made cured ground fish paste called surimi. shaped half-moons on top of small plank of wood , outside dyed pink. when kamaboko cut slices appears have unmistakable pink rind surrounds white interior. cut thin slices , added soups, salads, bento, , many other dishes garnish. in recent years, kamaboko has entered market snack food. similar slim jim, cheese, sausage, , fish flavored kamaboko sticks can found in convenience stores across japan.

korea

sundae, form of blood sausage, traditional korean sausage. popular street food, sundae prepared steaming or boiling cow or pig intestines stuffed various ingredients. common variation composed of pork blood, cellophane noodle, sliced carrot , barley stuffed pig intestines, other regional variations include squid or alaska pollock casings. sundae eaten plain salt, in stews, or part of stir-fry.

philippines

in philippines, there different kinds of sausages called longaniza (filipino languages: longganisa) mixes dependent on size of origin: longaniza de vigan (longganisang vigan), longaniza de lucban (longganisang lucban), , longaniza de cebu (longganisang sugbo/cebu) examples.

while longganisa accepted term native sausages, in parts of visayas , mindanao chorizo (visayan: tsoriso) more common term. there regional varieties such vigan (with lots of garlic , not sweet) , lucban (lots of oregano , pork fat chunky). longganisas contain prague powder , hardly smoked , sold fresh. in general there several common variants:

matamis, sweet
jamonado or hamonado, lots of garlic, black pepper , other spices
skinless, sans usual natural casing , rolled in plastic sheets
chorizo de macao (in reference macao. sweet , dried lots of chunky fat , identified red colored abacá twine)
chorizo de bilbao, lots of paprika , kept in can lard. best , popular brand marca el rey; contrary popular belief comes bilbao, manufactured in united states. chorizo de bilbao seems purely filipino term variant not exist in spain.

thailand

sai krok isan being freshly grilled @ market in uttaradit, thailand

there many varieties of sausages known thai cuisine, of specialities of specific region of thailand. northern thailand comes sai ua, grilled minced pork sausage flavored curry paste , fresh herbs. grilled sausage called sai krok isan, fermented sausage distinctive sour taste northeastern thailand (the region known isan). both sausages commonly eaten sticky rice, fresh vegetables, , fresh nam phrik (thai chilli paste) or raw bird s eye chilies. might served refreshing thai salad such som tum (green papaya salad).

also popular in thailand naem, raw fermented pork sausage similar vietnamese nem chua , laotian som moo. variety of sausage encountered yam naem , naem khluk, both of thai salads. adopted vietnam comes mu yo. similar in taste , texture liverwurst and, served nam chim (thai dipping sauce), popular snack in thailand. can used ingredient thai salads , meat ingredient in, instance, thai soups. kun chiang dry , sweet chinese sausage has been incorporated thai culinary culture. known lap cheong cantonese, in thailand used, again, ingredient thai salad, yam kun chiang, 1 eaten khao tom kui, plain rice congee. host of modern, factory-made, sausages have become popular snacks in recent years. these resemble hot-dogs , frankfurters , commonly sold grilled or deep-fried @ street stalls, , served sweet, sticky , spicy soy-based sauce.

vietnam

a dish of dồi, popular vietnamese blood pudding



eurasia
turkey

in turkey, sausage known sosis, made of beef. sucuk (pronounced tsudjuck or sujuk accent on last syllable) type of sausage made in turkey , neighboring balkan countries. there many types of sucuk, made beef. fermented, spiced (with garlic , pepper) , filled in inedible casing needs peeled off before consuming. smoked sucuk considered superior. taste spicy, salty , little raw, similar pepperoni. varieties extremely hot and/or greasy. adulterated turkey, water buffalo meat, sheep fat or chicken. there many dishes made sucuk, grilled sucuk remains popular. smoke dried varieties consumed raw in sandwiches. intestinal loop 1 sucuk. smoked sucuk straight.

europe
britain , ireland

sausages, seen in covered market, oxford

in uk , ireland, sausages popular , common feature of national diet , popular culture. british sausages , irish sausages made raw (i.e., uncooked, uncured, unsmoked) pork, beef, venison or other meats mixed variety of herbs , spices , cereals, many recipes of traditionally associated particular regions (for example cumberland sausages). contain amount of rusk or bread-rusk, , traditionally cooked frying, grilling or baking. typically 10–15 cm (3.9–5.9 in) long, filling compressed twisting casing concatenated links sausage skin, traditionally made prepared intestine of slaughtered animal; commonly pig.

due habit of exploding due shrinkage of tight skin during cooking, referred bangers, particularly when served common accompaniment of mashed potatoes form bi-national dish known bangers , mash.

famously, essential component of full english or irish breakfast. made traditional regional recipes such cumberland or lincolnshire, , increasingly modern recipes combine fruit such apples or apricots meat, or influenced other european styles such toulouse sausage or chorizo. vegetarian sausages available, although traditional meatless recipes such welsh selsig morgannwg exist.

a popular , widespread snack sausage roll made sausage-meat rolled in puff pastry; sold bakeries , made @ home. sausages may baked in yorkshire pudding batter create toad in hole , served gravy , onions, or may cooked other ingredients in sausage casserole. in areas, sausage meat frying , stuffing poultry or other meats sold ground, spiced meat without casing. battered sausage, consisting of sausage dipped in batter, , fried, sold throughout britain fish , chip shops. in england, saveloy type of pre-cooked sausage, larger typical hot-dog, served hot. saveloy skin traditionally colored bismarck-brown dye giving saveloy distinctive bright red color.

a thin variety of sausage, known chipolata wrapped in bacon , served alongside roast turkey @ christmas time , known pigs in blanket or pigs in blankets . served cold @ children s parties throughout year. word derives italian cipolatta , onioned or made onion, although meaning has been forgotten , need not contain onion. black pudding, white pudding , hog s pudding similar scottish , european counterparts. following concerns health , user preference (distaste horsemeat), heightened bse crisis in 1990s , 2013 horsemeat scandal, quality of meat content in many british sausages improved return artisanal production of high quality traditional recipes, had been in decline. however, many cheaper sausages contain mechanically recovered meat or meat slurry, must listed on packaging.

there various laws concerning meat content of sausages in uk. minimum meat content labelled pork sausages 42% (30% other types of meat sausages), although classed meat, pork can contain 30% fat , 25% connective tissue. cheapest supermarket pork sausages not have necessary meat content described pork sausages , labelled sausages ; less meat content described bangers (an unregulated name). these typically contain mrm included in meat content, under later eu law cannot described.

for scotland, see below.

bulgaria

lukanka (луканка) spicy salami sausage unique bulgarian cuisine. similar sujuk, stronger flavored.

croatia / serbia

kulen type of flavored sausage made of minced pork traditionally produced in croatia (slavonia) , serbia (vojvodina), , designation of origin has been protected. meat low-fat, rather brittle , dense, , flavor spicy. red paprika gives aroma , color, , garlic adds spice. original kulen recipe not contain black pepper because hot flavor comes hot red paprika.

other types of sausages in serbia include sremska, požarevačka, , sudžuk. , other types of sausages in croatia include Češnjovka (garlic sausage) , krvavica (a variation on blood sausage).

finland

finnish mustamakkara lingonberry jam

finnish makkara typically similar in appearance polish sausages or bratwursts, have different taste , texture. nakki tinier edition of makkara. there variety of different nakkis varying as different types of makkara. closest relative nakki thin knackwurst. makkara has little spice , therefore eaten mustard, ketchup, or other table condiments without bun. makkara grilled, roasted on coals or open fire, steamed (called höyrymakkara) or cooked on sauna heating stones. siskonmakkara, finely ground light-colored sausage encountered in form of soup, siskonmakkarakeitto.

one finnish variety mustamakkara, lit. black sausage. mustamakkara prepared blood , specialty of tampere. similar scottish black pudding. when steak made out of thick (diameter 10 cm (3.9 in)) makkara prepared inside sliced, fried bun cucumber salad , other fillings, becomes porilainen after town of pori. finnish speciality ryynimakkara, low-fat sausage contains groats. pickled makkara intended consumed slices called kestomakkara. class includes various mettwurst, salami , balkanesque styles. popular kestomakkara in finland meetvursti (etymologically word comes mettwurst), contains finely ground full meat, ground fat , various spices. not unlike salami, thicker , less salty. meetvursti used additionally contain horse meat, few brands contain anymore, due high cost of production. in general, there no taboo against eating horse meat in nordic countries, popularity has decreased decreasing availability of suitable horse meat. there makkara , meetvursti game, deer, moose or reindeer meat. lohimakkara, i.e., salmon sausage, exists. in finland there b- , a-classes of bbq sausages kabanossi, camping , hk sininen lenkki, blue loop.

france , belgium

saucissons in market in south of france

saucisson perhaps 1 of popularized forms of dried sausage in france, many different variations region region. saucisson contains pork, cured mixture of salt, wine and/or spirits. regional varieties contain more unorthodox ingredients such nuts , fruits. other french sausages include diot , various types of boudin.

the french language makes difference between saucisse , saucisson , former meant bake, , latter dried sausage. however, saucisse popular near germanic border (belgium, switzerland, regions near germany, ...), , won t found in centre of france.

germany

for enormous variety of german sausages follow specific links on the

a plate of milzwurst (de) – spleen sausage, served potato salad, mayonnaise , lemon, @ aumeister (de) inn in munich, germany

german sausages include frankfurters/wieners, bratwürste, rindswürste, knackwürste, , bockwürste. currywurst, dish of sausages curry sauce, popular fast food in germany.

greece

loukaniko common greek word pork sausage, in english refers greek sausages flavored orange peel, fennel seed , other herbs.

hungary

hungarian sausages, when smoked , cured, called kolbász – different types distinguished typical regions, e.g. gyulai , csabai sausage. no collective word sausage in english sense exists in hungarian, local salamis (see e.g. winter salami) , boiled sausages hurka not considered when listing regional sausage varieties. common boiled sausages rice liver sausage ( májas hurka ) , blood sausage ( véres hurka ). in first case, main ingredient liver, mixed rice stuffing. in latter, blood mixed rice, or pieces of bread rolls. spices, pepper, salt , marjoram added.

italy

italian sausages (salsiccia – pl. salsicce ) made of pure pork. may contain beef. fennel seeds , chilli used primary spices in south of italy, in apulia called zampina , while in center , north of country black pepper , garlic more used.

macedonia

macedonian sausages (kolbas, lukanec) made fried pork, onions, , leeks, herbs , spices.

malta

maltese sausage (maltese: zalzett tal-malti) made of pork, sea salt, black peppercorns, coriander seeds , parsley. short , thick in shape , can eaten grilled, fried, stewed, steamed or raw when freshly made. barbecue variety similar original thinner skin , less salt.

netherlands , belgium

dutch , belgian cuisine not known abundant use of sausages in traditional dishes. nevertheless, dutch have number of sausage varieties, such rookworst (smoked sausage) , slagersworst (lit. butchers meat or sausage) found @ specialist butcher shops , still made hand , spiced following traditionally family recipes. common variety in netherlands runderworst made beef , dried sausage known metworst or droge worst. dutch braadworst s name might suggest being variant of bratwurst, not case , closely related known afrikaner boerewors.

nordic countries

sausages on barbecue in oslo

nordic sausages (danish: pølse, norwegian: pølsa/pølse/pylsa/korv/kurv, icelandic: bjúga/pylsa/grjúpán/sperðill, swedish: korv) made of 60–80% finely ground pork, sparsely spiced pepper, nutmeg, allspice or similar sweet spices (ground mustard seed, onion , sugar may added). water, lard, rind, potato starch flour , soy or milk protein added binding , filling. in southern norway, grill , wiener sausages wrapped in potato lompe, kind of lefse.

virtually sausages industrially precooked , either fried or warmed in hot water consumer or @ hot dog stand. since hot dog stands ubiquitous in denmark (known pølsevogn) people regard pølser 1 of national dishes, perhaps along medisterpølse, fried, finely ground pork , bacon sausage. noticeable aspect of danish boiled sausages (never fried ones) cover contains traditional bright-red dye. called wienerpølser , legend has originate vienna once ordered day-old sausages dyed means of warning.

the swedish falukorv red-dyed sausage, 5 cm thick, baked in oven coated in mustard or cut in slices , fried. unlike ordinary sausages typical home dish, not sold @ hot dog stands. other swedish sausages include prinskorv, fläskkorv, köttkorv (sv) , isterband; of these, in addition falukorv, accompanied potato mash or rotmos (a root vegetable mash) rather bread. in iceland, lamb may added sausages, giving them distinct taste. horse sausage , mutton sausage traditional foods in iceland, although popularity waning. liver sausage, has been compared haggis, , blood sausage common foodstuff in iceland.

poland

polish sausages: myśliwska, surowa, góralska, biała, parówkowa

polish sausages, kiełbasa, come in wide range of styles such swojska, krajańska, szynkowa (a ham sausage), biała, śląska, krakowska, podhalańska, kishka , others. sausages in poland made of pork, beef. sausages low meat content , additions soy protein, potato flour or water binding additions regarded of low quality. because of climate conditions, sausages traditionally preserved smoking, rather drying, in mediterranean countries.

since 14th century, poland excelled in production of sausages, in part royal hunting excursions across virgin forests game delivered gifts friendly noble families , religious hierarchy across country. extended list of beneficiaries of such diplomatic generosity included city magistrates, academy professors, voivodes, szlachta , kapituła. raw meat delivered in winter, processed meat, throughout rest of year. regard varieties, italian, french , german influences played role. meat commonly preserved in fat , smoking mentioned historian jan długosz in annals:annales seu cronici incliti regni poloniae annales covered events 965 1480, mention of hunting castle in niepołomice along king władysław sending game queen zofia niepołomice forest, popular hunting ground polish royalty beginning in 13th century.

portugal , brazil

embutidos (or enchidos) , linguiça contain hashed meat, particularly pork, seasoned aromatic herbs or spices (pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc.).

scotland

haggis recognized national dish, although not described sausage. popular breakfast food square sausage. eaten part of full scottish breakfast or on scottish morning roll. sausage produced in rectangular block , individual portions sliced off. seasoned pepper. seen outside scotland , in fact still uncommon in highlands. other types of sausage include black pudding, similar german , polish blood sausages. stornoway black pudding held in high regard , measures being taken bring under eu geographical protection. additionally popular native variety of sausage red pudding. served in chip shops, deep fried in batter , chips red pudding supper.

spain

in spain, fresh sausages, salchichas, eaten cooked, , cured sausages, embutidos, eaten uncooked, 2 distinct categories. among cured sausages found products chorizo, salchichón, , sobrasada. blood sausage, morcilla, found in both cured , fresh varieties. made pork meat , blood, adding rice, garlic, paprika , other spices. there many regional variations, , in general either fried or cooked in cocidos.

fresh sausage may red or white. red sausages contain paprika (pimentón in spanish) , fried; can contain other spices such garlic, pepper or thyme. popular type of red sausage perhaps txistorra, thin , long paprika sausage originating in navarre. white sausages not contain paprika , can fried, boiled in wine, or, more rarely, in water.

sausage vendor in madrid, spain


sweden

falukorv large traditional swedish sausage made of grated mixture of pork , beef or veal potato flour , mild spices. sausage got name falun, city originates, after being introduced german immigrants came work in region s mines. isterband made of pork, barley groats , potato , lightly smoked.

switzerland

cervelat

the cervelat, cooked sausage, referred switzerland s national sausage. great number of regional sausage specialties exist well.

latin america

in of latin america, few basic types of sausages consumed, slight regional variations on each recipe. these chorizo (raw, rather cured , dried spanish namesake), longaniza (usually similar chorizo longer , thinner), morcilla or relleno (blood sausage), , salchichas (often similar hot dogs or vienna sausages). beef tends more predominant in pork-heavy spanish equivalents.

argentina , uruguay

in argentina , uruguay, many sausages consumed. eaten part of traditional asado, chorizo (beef and/or pork, flavored spices) , morcilla (blood sausage or black pudding) popular. both share spanish origin. 1 local variety salchicha argentina (argentine sausage), criolla or parrillera (literally, barbecue-style), made of same ingredients chorizo thinner. there hundreds of salami-style sausages. popular salame tandilero, city of tandil. other types include longaniza, cantimpalo , soppressata.

vienna sausages eaten appetizer or in hot dogs (called panchos), served different sauces , salads. leberwurst found in every market. weisswurst common dish in regions, eaten mashed potatoes or chucrut (sauerkraut).

chile

longaniza common type of sausage, or @ least common name in chile sausages classified chorizo. chilean variety made of 4 parts pork 1 part bacon (or less) , seasoned finely ground garlic, salt, pepper, cumin, oregano, paprika , chilli sauce. cities of chillán , san carlos known among chileans having best longanizas.

another traditional sausage prieta, chilean version of blood sausage, known elsewhere in latin america morcilla. in chile, contains onions, spices , walnut or rice , eaten @ asados or accompanied simple boiled potatoes. has thick skin cut open lengthwise before eating. vienesa s or vienna sausages common , used in completo, chilean version of hot dog.

colombia

butifarras soledeñas soledad, atlántico, colombia

a grilled chorizo served buttered arepa 1 of common street foods in colombia. butifarras soledeñas sausages soledad, atlántico, colombia. in addition standard latin american sausages, dried pork sausages served cold snack, accompany beer drinking. these include cábanos (salty, short, thin, , served individually), butifarras (of catalan origin; spicier, shorter, fatter , moister cábanos, eaten raw, sliced , sprinkled lemon juice) , salchichón (a long, thin , heavily processed sausage served in slices).

mexico

salchicha oaxaqueña, type of semi-dry sausage mexican state of oaxaca

the common mexican sausage far chorizo. fresh , deep red in color (in of rest of latin america, chorizo uncolored , coarsely chopped). chorizo loose spills out of casing cut; crumbled chorizo popular filling torta sandwiches, eggs, breakfast burritos , tacos. salchichas, longaniza (a long, thin, lightly spiced, coarse chopped pork sausage), moronga (a type of blood pudding) , head cheese consumed.

el salvador

typical sausages cojutepeque, el salvador

in el salvador, chorizos quite common, , ones city of cojutepeque particularly known there. links, of cojutepeque, separated corn husks tied in knots (see photo). chorizos in latin america, sold raw, , must cooked.

north america

frankfurter sausage

north american breakfast or country sausage made uncooked ground pork, breadcrumbs , salt mixed pepper, sage, , other spices. sold in grocery stores in large synthetic plastic casing, or in links may have protein casing. available sold pound without casing. can found on smaller scale in rural regions, in southern states, either in fresh patties or in links either natural or synthetic casings smoked. sausage similar english-style sausages , has been made in united states since colonial days. commonly sliced small patties , pan-fried, or cooked , crumbled scrambled eggs or gravy. scrapple pork-based breakfast meat originated in mid-atlantic states. other uncooked sausages available in regions in link form, including italian, bratwurst, chorizo, , linguica.

in louisiana, there variety of sausage unique heritage, variant of andouille. unlike original variety native northern france, louisiana andouille has evolved made of pork butt, not tripe, , tends spicy flavor far strong mustard sauce traditionally accompanies french andouille: prior casing, meat heavily spiced cayenne , black pepper. variety louisiana known tasso ham , staple in cajun , creole cooking. traditionally smoked on pecan wood or sugar cane final step before being ready eat. in cajun cuisine, boudin popular. sausages made in french tradition popular in québec, ontario, , parts of prairies, butchers offer own variations on classics. locals of flin flon fond of saucisse de toulouse, served poutine.

hot dogs, known frankfurters or wieners, common pre-cooked sausage in united states , canada. popular variation corn dog, hot dog deep fried in cornmeal batter , served on stick. common , popular regional sausage in new jersey , surrounding areas pork roll, thinly sliced , grilled breakfast meat.

other popular ready-to-eat sausages, eaten in sandwiches, include salami, american-style bologna, lebanon bologna, prasky, liverwurst, , head cheese. pepperoni , italian sausage popular pizza toppings.

oceania
australia

australian snags cooking on campfire

australian sausages have traditionally been made beef, pork , chicken, while game meats such kangaroo have been used typically have less fat. english style sausages, known colloquially snags , come in 2 varieties: thin, resemble english breakfast sausage, , thick, known merryland in south australia. these types of sausage popular @ barbecues, , can purchased butcher or supermarket. devon spiced pork sausage similar bologna sausage , gelbwurst. made in large diameter, , thinly sliced , eaten cold in sandwiches.

mettwurst , other german-style sausages highly popular in south australia, made in towns hahndorf , tanunda, due large german immigration state during settlement. mettwurst sliced, , eaten cold on sandwiches or alone snack. local variation on cabanossi, developed italian migrants after world war ii using local cuts of meat, popular snack @ parties. don small goods company developed spiced snack-style sausage based on cabanossi in 1991 called twiggy sticks.

new zealand

sausage rolls popular snack , party food, saveloys, cheerios, , locally manufactured cabanossi. traditional sausages similar english bangers eaten throughout country; these made of finely ground beef or mutton breadcrumbs, mildly spiced, stuffed edible collagen casing crisps , splits when fried. these may eaten breakfast, lunch or dinner. in recent years, many international , exotic sausages have become available in nz.