in Russia Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes.
Asia Brunei is the traditional
Bruneian beef sausage. It is made with minced beef and tallow, marinated with garlic, salt, chillies and spices, and stuffed into cow's or buffalo's small intestines. It is then fermented through dehydration. It is similar to Lithuanian and Polish sausages including
kiełbasa and
podhalańska and tends to have a more European flavour than other Chinese sausages. This kind of sausage was first produced in a Russian-capitalized factory named Churin sausage factory in 1909. Harbin-style sausage has become popular in China, especially in northern regions. Sai ua moo (Lao sausage made with pork meat) was listed among a collection of hand-written recipes from
Phia Sing (1898–1967), the king's personal chef and master of ceremonies. Both sai ua and sai gork are some of the most popular traditional Lao dishes enjoyed by Lao people not only in Laos but also in countries where Lao people have migrated to.
Philippines '' in
Quiapo, Manila In the Philippines, sausages are generally called
longaniza (
Filipino:
longganisa) in the northern regions and
chorizo (
Visayan:
choriso,
tsoriso or
soriso) in the southern regions. They are usually fresh or smoked sausages, distinguished primarily by either being sweet (
jamonado or
hamonado) or garlicky (
de recado or
derecado). There are numerous kinds of sausages in the Philippines, usually unique to a specific region like
Vigan longganisa,
Alaminos longganisa, and
Chorizo de Cebu. The most widely known sausages in Philippine cuisine is the
Pampanga longganisa. Bulk sausage versions are also known in
Philippine English as "skinless sausages". There are also a few dry sausages like
Chorizo de Bilbao and
Chorizo de Macao. Most Filipino sausages are made from pork, but they can also be made from chicken, beef, or even tuna.
Thailand , Thailand There are many varieties of sausages known to
Thai cuisine, some of which are specialities of a specific
region of Thailand. From
northern Thailand comes
sai ua, a grilled minced pork sausage flavored with
curry paste and fresh herbs. Another grilled sausage is called
sai krok Isan, a fermented sausage with a distinctive slightly sour taste from
northeastern Thailand (the region also known as
Isan).
Vietnam Europe Britain and Ireland In the UK and Ireland, sausages are a very popular and common feature of the national diet and popular culture. British sausages and Irish sausages are normally made from raw (i.e., uncooked, uncured, unsmoked) pork, beef, venison or other meats mixed with a variety of herbs and spices and cereals, many recipes of which are traditionally associated with particular regions (for example
Cumberland sausages and
Lincolnshire sausage). They normally contain a certain amount of
rusk or
bread-rusk, and are traditionally cooked by frying, grilling or baking. They are most typically long, the filling compressed by twisting the casing into concatenated "links" into the sausage skin, traditionally made from the prepared
intestine of the slaughtered animal; most commonly a pig. Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as
bangers, particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as
bangers and mash.
Pigs in blankets is a dish consisting of small sausages (usually
chipolatas) wrapped in
bacon. They are a popular and traditional accompaniment to roast
turkey in a
Christmas dinner and are served as a
side dish. In
Dublin, sausages are often served in a stew called
coddle where they are boiled without first being browned. There are various laws concerning the meat content of sausages in the UK. The minimum meat content to be labelled pork sausages is 42% (32% for other types of meat sausages). These may contain
MRM which was previously included in meat content, but under later EU law cannot be so described.
Scotland A popular breakfast food is the
square sausage, also known as a Lorne sausage. This is normally eaten as part of a full
Scottish breakfast or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland.
Poland Polish sausages,
kiełbasa, come in a wide range of styles such as swojska, krajańska, szynkowa (a
ham sausage), biała, śląska,
krakowska, podhalańska,
kishka and others. Sausages in Poland are generally made of pork, rarely beef. Sausages with low meat content and additions like soy protein, potato flour or water binding additions are regarded as of low quality. Because of climate conditions, sausages were traditionally preserved by
smoking, rather than drying, like in Mediterranean countries. Since the 14th century, Poland excelled in the production of sausages, thanks in part to the royal hunting excursions across virgin forests with game delivered as gifts to friendly noble families and religious
hierarchy across the country. The extended list of beneficiaries of such diplomatic generosity included city magistrates, academy professors,
voivodes,
szlachta. Usually the raw meat was delivered in winter and the processed meat throughout the rest of the year. With regard to varieties, early Italian, French and German influences played a role. Meat commonly preserved in fat and by smoking was mentioned by historian
Jan Długosz in his annals:
Annales seu cronici incliti regni Poloniae The
Annales covered events from 965 to 1480, with mention of the hunting castle in
Niepołomice along with King Władysław sending game to Queen Zofia from
Niepołomice Forest, the most popular hunting ground for the
Polish royalty beginning in the 13th century.
Italy with parsley '' porridge
Sausages in Italian cuisine (
Italian:
salsiccia, ,
salsicce) are often made of pure pork. Sometimes they may contain beef.
Fennel seeds and chilli are generally used as the primary spices in the South of Italy, while in the center and North of the country black pepper and garlic are more often used. An early example of Italian sausage is
lucanica, discovered by
Romans after the conquest of
Lucania. Lucanica's recipe changed over the centuries and spread throughout Italy and the world with slightly different names. Today, lucanica sausage is identified as
Lucanica di Picerno, produced in
Basilicata (whose territory was part of the ancient Lucania).
Mazzafegato sausage ('
liver mash', or 'liver sausage') is a sausage typically from
Abruzzo,
Lazio,
Marche,
Umbria, and
Tuscany regions that includes mashed liver. The style from Abruzzo includes pork liver, heart, lungs, and pork cheek, and is seasoned with garlic, orange peel, salt, pepper, and
bay leaves.
Salsiccia fresca al peperoncino ('fresh chilli sausage') is a spicy sausage flavoured with chopped garlic, salt, and chilli pepper (which gives the sausage a redder colour).
Ukraine In Ukrainian sausage is called "kovbasa" (ковбаса). It is a general term and is used to describe a variety of sausages including "domashnia" (homemade kovbasa), "pechinky" (liver kovbasa), "krovianka" (kovbasa filled with blood and buckwheat) and "vudzhena" (smoked kovbasa). The traditional varieties are similar to Polish
kielbasa. It is served in a variety of ways such as fried with onions atop
varenyky, sliced on rye bread, eaten with an egg and mustard sauce, or in "Yayechnia z Kovbosoyu i yarnoyu" a dish of fried kovbasa with red capsicum and scrambled eggs. In Ukraine kovbasa may be roasted in an oven on both sides and stored in ceramic pots with lard. The sausage is often made at home; however it has become increasingly brought at markets and even supermarkets. Kovbasa also tends to accompany "
pysanka" (dyed and decorated eggs) as well as the eastern Slavic bread,
paska in Ukrainian baskets at
Easter time and is blessed by the priest with holy water before being consumed.
France and Belgium s in a market in the south of France French distinguishes between
saucisson (sec), cured sausage eaten uncooked, and
saucisse, fresh sausage that needs cooking.
Saucisson is almost always made of pork cured with salt, spices, and occasionally wine or spirits, but it has many variants which may be based on other meats and include nuts, alcohol, and other ingredients. It also differentiates between
saucisson and
boudin ("pudding") which are similar to the British
Black,
White and
Red puddings. Specific
kinds of French sausage include: • Fresh sausages, mostly grilled, sometimes stewed •
Boudin blanc, a soft, light-colored sausage made of chicken, pork, or veal, or a mixture, and usually also containing eggs and milk; •
Boudin noir, a blood sausage; •
Andouillette, made of pork intestines; •
Cervelas de Lyon, with pistachios or truffles; •
Chipolata, thin and long; •
Crépinette, a small, flattened sausage wrapped in
caul fat rather than a casing; •
Merguez, a spicy mutton- or beef-based sausage; •
Saucisse de Toulouse, often used in
cassoulet • Cured or smoked sausages,
saucisson, served thinly sliced •
Andouille, usually smoked, made primarily of pork intestines •
Rosette de Lyon •
Saucisse de Morteau, smoked •
Saucisson de Lyon Other French sausages include the
diot.
Germany '' –
spleen sausage, served with
potato salad,
mayonnaise and lemon. There is an enormous variety of German sausages. Some examples of German sausages include
Frankfurters/Wieners,
Bratwürste, Rindswürste,
Knackwürste, and
Bockwürste.
Currywurst, a dish of sausages with curry sauce, is a popular fast food in Germany.
Greece Loukániko (
Greek: λουκάνικο) is the common Greek word for
pork sausage. The name 'loukaniko' is derived from
ancient Roman cuisine.
Nordic countries in Oslo '' served with lingonberry jam, milk, and a doughnut
Nordic sausages (, , , , ) are usually made of 60–80% very finely ground pork, very sparsely spiced with
pepper,
nutmeg,
allspice or similar sweet spices (ground
mustard seed, onion and sugar may also be added). Water, lard, rind,
potato starch flour and soy or milk protein are often added for binding and filling. In southern Norway, grilled and wiener sausages are often wrapped in a
lompe, a potato flatbread somewhat similar to a
lefse. Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the
hot dog stand. Since hot dog stands are ubiquitous in Denmark (known as
Pølsevogn) some people regard
pølser as one of the
national dishes, perhaps along with
medisterpølse, a fried, finely ground pork and bacon sausage. The most noticeable aspect of Danish boiled sausages (never the fried ones) is that the casing often contains a traditional bright-red dye. They are also called
wienerpølser and legend has it they originate from
Vienna where it was once ordered that day-old sausages be dyed as a means of warning. The traditional Swedish
falukorv is a sausage made of a grated mixture of pork and beef or veal with potato flour and mild spices, similarly red-dyed sausage, but about 5 cm thick, usually baked in the oven coated in mustard or cut in slices and fried. The sausage got its name from
Falun, the city from where it originates, after being introduced by German immigrants who came to work in the region's mines. Unlike most other ordinary sausages it is a typical home dish, not sold at hot dog stands. Other Swedish sausages include
prinskorv,
fläskkorv, ''
and isterband; all of these, in addition to falukorv
, are often accompanied by potato mash or rotmos (a root vegetable mash) rather than bread. Isterband'' is made of pork, barley groats and potato and is lightly smoked. In Iceland,
lamb may be added to sausages, giving them a distinct taste. Horse sausage and mutton sausage are also traditional foods in Iceland, although their popularity is waning. Liver sausage, which has been compared to haggis, and blood sausage are also a common foodstuff in Iceland. In Finland, there are a few traditional types of sausages that have become a part of
Finnish cuisine, such as
ryynimakkara (groat sausage). There's also a
blood sausage called
mustamakkara (black sausage), which has become a traditional dish in the
Tampere region. Usually grilled sausages are very popular in Finland during the summer, especially in
juhannus.
Portugal and Brazil , Brazil
Embutidos (or enchidos) such as
chouriço,
linguiça, or
alheira generally contain hashed meat, most commonly pork, seasoned with aromatic herbs or spices (pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc.).
Russia ,
Russia Traditional Russian cuisine eschews the fine cutting or grounding of meat. Thus sausagemaking, though generally known in Russia since at least 12th century, was not popular and largely started in earnest with the
Petrine reforms, when a lot of Western products and practices were introduced. Traditional sausages were based on mixing meat with cereals, much like modern
kishka and Polish
kaszanka, while the newer purely meat varieties were made in German and Polish styles, often highly spiced and loaded with preservatives for non-refrigerated storage. One of the
pre-revolutionary recipes specified as much as half
pound of
saltpetre per a
pood of meat. After the Revolution, the sausage-making was largely concentrated in large, governmentally controlled meat processing plants, often built from the American examples, which introduced new, medically controlled and industrially made styles such as omnipresent Soviet
bolognas —
Doktorskaya sausage and its fatter
Lyubitelskaya variant, as well as generic
wieners and very status-loaded and scarce smoked sausages and
salamis. Traditional sausages continued to be made for local consumption by the farmers and such, often sold on
Kolkhoz markets, like the home-style sausage, made from roughly minced pork and its fat, spiced with garlic and black pepper — this was a raw sausage, intended for roasting or grilling, but sometimes cooked by hot smoking for preservation and flavour (this variant is often called Ukrainian). Since the return of capitalism, all imaginable types of sausage are produced and imported in Russia, but the traditional styles, be it a factory made Doctor's bologna, artisanal links of delicately smoked Ukrainian or boldly red Krakow, or buckwheat-stuffed
blood sausage, still endure.
Serbia Types of sausages in Serbia include Sremska, Požarevačka, and Sudžuk.
Spain In Spain, fresh sausages,
salchichas, which are eaten cooked, and cured sausages,
embutidos, which are eaten uncooked, are two distinct categories. Among the cured sausages are found products like
chorizo,
salchichón, and
sobrasada.
Blood sausage,
morcilla, is found in both cured and fresh varieties. They are made with pork meat and blood, usually adding rice, garlic, paprika and other spices. There are many regional variations, and in general they are either fried or cooked in
cocidos. Fresh sausage may be red or white. Red sausages contain
paprika (
pimentón in Spanish) and are usually fried; they can also contain other spices such as garlic, pepper or thyme. The most popular type of red sausage is perhaps
txistorra, a thin and long paprika sausage originating in
Navarre. White sausages do not contain paprika and can be fried, boiled in wine, or, more rarely, in water.
Sweden See the section Nordic countries above Switzerland The
cervelat, a cooked sausage, is often referred to as Switzerland's national sausage. A great number of regional sausage specialties exist as well, including air-dried such as
salami.
Latin America In most of Latin America, a few basic types of sausages are consumed, with slight regional variations on each recipe. These are
chorizo (raw, rather than cured and dried like its Spanish namesake),
longaniza (usually very similar to
chorizo but longer and thinner),
morcilla or
relleno (blood sausage), and
salchichas (often similar to
hot dogs or
Vienna sausages). Beef tends to be more predominant than in the pork-heavy Spanish equivalents.
Argentina and Uruguay In Argentina and Uruguay, many sausages are consumed. Eaten as part of the traditional
asado,
chorizo (beef or pork, flavored with spices) and
morcilla (blood sausage or
black pudding) are the most popular. Both share a Spanish origin. One local variety is the
salchicha argentina (Argentine sausage),
criolla or
parrillera (literally, barbecue-style), made of the same ingredients as the chorizo but thinner. There are hundreds of salami-style sausages. Very popular is the
salame tandilero, from the city of
Tandil. Other types include
longaniza,
cantimpalo and
soppressata. Vienna sausages are eaten as an appetizer or in hot dogs (called panchos), which are usually served with different sauces and salads.
Leberwurst is usually found in every market.
Weißwurst is also a common dish in some regions, eaten usually with mashed potatoes or
chucrut (
sauerkraut).
Chile Longaniza is the most common type of sausage, or at least the most common name in Chile for sausages that also could be classified as
chorizo. The Chilean variety is made of four parts pork to one part
bacon (or less) and seasoned with finely ground garlic, salt, pepper, cumin, oregano, paprika and chilli sauce. The cities of
Chillán and
San Carlos are known among Chileans for having the best
longanizas. Another traditional sausage is the
prieta, the Chilean version of
blood sausage, generally known elsewhere in Latin America as
morcilla. In Chile, it contains onions, spices and sometimes walnut or rice and is usually eaten at
asados or accompanied by simple boiled potatoes. It sometimes has a very thick skin so is cut open lengthwise before eating. "Vienesa"s or
Vienna sausages are also very common and are mainly used in the
completo, the Chilean version of the hot dog.
Colombia from
Soledad, Atlántico, Colombia A grilled chorizo served with a buttered
arepa is one of the most common
street foods in Colombia.
Butifarras Soledeñas are sausages from
Soledad, Atlántico, Colombia. In addition to the standard Latin American sausages, dried pork sausages are served cold as a snack, often to accompany beer drinking. These include
cábanos (salty, short, thin, and served individually),
butifarras (of
Catalan origin; spicier, shorter, fatter and moister than cábanos, often eaten raw, sliced and sprinkled with lemon juice) and
salchichón (a long, thin and heavily processed sausage served in slices).
Mexico The most common
Mexican sausage by far is
chorizo. It is fresh and usually deep red in color (in most of the rest of Latin America, chorizo is uncolored and coarsely chopped). Some chorizo is so loose that it spills out of its casing as soon as it is cut; this crumbled
chorizo is a popular filling for
torta sandwiches, eggs,
breakfast burritos and
tacos.
Salchichas,
longaniza (a long, thin, lightly spiced, coarse chopped pork sausage),
moronga (a type of blood pudding) and
head cheese are also widely consumed.
El Salvador In El Salvador, chorizos are quite common, and the ones from the city of
Cojutepeque are particularly well known there. The links, especially of those from Cojutepeque, are separated with corn husks tied in knots (see photo). Like most chorizos in Latin America, they are sold raw and must be cooked.
North America , the most common pre-cooked sausage in the United States and Canada North American
breakfast or country sausage is made from uncooked ground pork, breadcrumbs and salt mixed with
pepper,
sage, and other spices. It is widely sold in grocery stores in a large synthetic plastic casing, or in links which may have a protein casing. It is also available sold by the pound without a casing. It can often be found on a smaller scale in rural regions, especially in southern states, where it is either in fresh patties or in links with either natural or synthetic casings as well as smoked. This sausage is most similar to English-style sausages and has been made in the United States since colonial days. It is commonly sliced into small patties and pan-fried, or cooked and crumbled into
scrambled eggs or
gravy. Other uncooked sausages are available in certain regions in link form, including
Italian,
bratwurst,
chorizo, and
linguica. Several varieties of meat-and-grain sausages developed in the US.
Scrapple is a pork-and-cornmeal sausage that originated in the
Mid-Atlantic States.
Goetta is a pork-and-oats sausage that originated in Cincinnati.
Livermush, originating in North Carolina, is made with pork, liver, and cornmeal or rice.
Africa Mutura is a Kenyan sausage made with goat and cow meat, tripe and cooked animal blood and spices. It is commonly eaten as streetfood and at gatherings. ==Vegetarian versions==