Editing Sausage (section)

===Europe===

====Britain and Ireland====
[[File:Sausages Oxford.jpg|thumb|right|Sausages, seen in [[The Covered Market, Oxford]]]]
In the UK and Ireland, sausages are a very popular and common feature of the national diet and popular culture. British sausages<ref>{{cite web |url=http://www.englishbreakfastsociety.com/british-sausage.html |title=The British Sausage |publisher=The English Breakfast Society |access-date=6 January 2014 |url-status=live |archive-url=https://web.archive.org/web/20140106123125/http://www.englishbreakfastsociety.com/british-sausage.html |archive-date=6 January 2014 |df=dmy-all }}</ref> 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 sausage]]s and [[Lincolnshire sausage]]). They normally contain a certain amount of [[rusk]] or [[Rusk|bread-rusk]], and are traditionally cooked by frying, grilling or baking. They are most typically {{convert|10|–|15|cm|abbr=on}} 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]].<ref>{{cite web |url=https://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=9780992996505 |title=My Dearest: A War Story, a Love Story, a True Story of WW1 by Those Who Lived It |author=Aura Kate Hargreaves |publisher=Property People JV Ltd |access-date=26 March 2015 |archive-date=7 March 2021 |archive-url=https://web.archive.org/web/20210307233317/https://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=9780992996505 |url-status=live }}</ref><ref>{{cite web|url=http://www.sausagelinks.co.uk/?s=banger|title=banger – Search Results – Sausage Links|website=www.sausagelinks.co.uk|url-status=live|archive-url=https://web.archive.org/web/20140112202548/http://www.sausagelinks.co.uk/?s=banger|archive-date=12 January 2014|df=dmy-all}}</ref>

[[Pigs in blankets]] is a dish consisting of small sausages (usually [[chipolata]]s) wrapped in [[bacon]].<ref>{{cite news |last1=Lee |first1=Jeremy |date=26 November 2017 |title=The great Christmas taste test 2017 |work=The Guardian |url=https://www.theguardian.com/lifeandstyle/2017/nov/26/christmas-taste-test-2017-chocolate-cheese-pies-cakes-puddings-salmon |access-date=4 January 2018}}</ref><ref name=":02">{{Cite web |date=2021-12-02 |title=Everything you want to know about pigs in blankets |url=https://erudus.com/editorial/the-food-agenda/everything-about-pigs-in-blankets |access-date=2022-10-21 |website=Erudus}}</ref><ref>{{Cite web |last=Thompson |first=Rachel |date=2018-12-24 |title=I ate 100 different 'pigs in blankets' at a sausage party and it was painfully delicious |url=https://mashable.com/article/pigs-in-blanket-sausage-party |access-date=2022-10-21 |website=Mashable |language=en}}</ref> They are a popular and traditional accompaniment to roast [[Turkey meat|turkey]] in a [[Christmas dinner]] and are served as a [[side dish]].<ref>{{cite news |last1=Neild |first1=Barry |date=14 December 2013 |title=Turkey, pigs in blankets, even sprouts… but no Christmas pudding, thanks |work=The Observer |url=https://www.theguardian.com/lifeandstyle/2013/dec/14/christmas-pudding-off-this-years-menu |access-date=4 January 2018}}</ref><ref name=":02" /><ref>{{Cite web |title=Classic pigs in blankets |url=https://www.bbcgoodfood.com/recipes/classic-pigs-blankets |access-date=2022-10-21 |website=BBC Good Food |language=en}}</ref>

In [[Dublin]], sausages are often served in a stew called [[coddle]] where they are boiled without first being browned.<ref>{{cite web | url=https://www.rte.ie/lifestyle/recipes/2020/1110/1177251-kevin-dundons-irish-coddle-today/ | title=Kevin Dundon's Irish Coddle: Today | date=10 November 2020 | last1=Dundon | first1=Kevin | website=[[RTÉ.ie]] }}</ref>

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 [[Mechanically separated meat|MRM]] which was previously included in meat content, but under later EU law cannot be so described.<ref>{{cite web | url=http://www.sausagelinks.co.uk/facts_health.asp | archive-url = https://web.archive.org/web/20100213114500/http://www.sausagelinks.co.uk/facts_health.asp | archive-date=13 February 2010| work = sausagelinks.co.uk | title = Health & Legal}}</ref><ref>{{cite news | url=https://www.independent.co.uk/life-style/food-and-drink/features/the-secret-life-of-the-sausage-a-great-british-institution-422185.html | work=The Independent | location=London | title=The secret life of the sausage: A great British institution | date=30 October 2006 | access-date=23 May 2010 | url-status=live | archive-url=https://web.archive.org/web/20100323074939/http://www.independent.co.uk/life-style/food-and-drink/features/the-secret-life-of-the-sausage-a-great-british-institution-422185.html | archive-date=23 March 2010 | df=dmy-all }}</ref>

=====Scotland=====
A popular breakfast food is the [[sliced sausage|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.<ref name="Herald2009">{{Cite news|last=Sorooshian|first=Roxanne|url=https://www.heraldscotland.com/news/12608692.square-go-over-status-of-lorne-sausage|title=Square-go over status of Lorne sausage|date=8 November 2009|page=2|work=[[Sunday Herald]]|location=Glasgow|language=en|access-date=22 April 2020|archive-date=8 March 2021|archive-url=https://web.archive.org/web/20210308185925/https://www.heraldscotland.com/news/12608692.square-go-over-status-of-lorne-sausage/|url-status=live}}</ref>

====Poland====
[[File:Kiełbasy, myśliwska, surowa, góralska, frankfuterek biały, parówkowa.jpg|thumb|Polish sausages: myśliwska, surowa, góralska, biała, parówkowa]]

Polish sausages, [[kiełbasa]], come in a wide range of styles such as swojska, krajańska, szynkowa (a [[ham sausage]]), biała, śląska, [[krakowska]], podhalańska, [[Kishka (food)|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 (cooking)|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, [[voivode]]s, [[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 [[List of Polish monarchs|Polish royalty]] beginning in the 13th century.<ref name="T-P" />

====Italy====
{{main|Sausages in Italian cuisine}}
[[File:Bratwurst 2015100901.jpg|thumb|Italian [[Sausages in Italian cuisine|''salsicce'']] with parsley]]
[[File:Salsicce e carciofi 2.jpg|thumb|Italian ''salsicce'' with artichokes]]
[[File:Polenta con salsicce.jpg|thumb|Italian ''salsicce'' with ''[[polenta]]'' porridge]]
[[Sausages in Italian cuisine]] ([[Italian language|Italian]]: ''salsiccia'', {{IPA|it|salˈsittʃa|lang}}, {{Plural form}} ''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 [[Roman people|Romans]] after the conquest of [[Lucania]]. Lucanica's recipe changed over the centuries and spread throughout Italy and the world with slightly different names.<ref>{{Cite web|url=https://latimesblogs.latimes.com/dailydish/2012/01/forklore-a-very-important-sausage.html|title=Forklore: A Very Important Sausage|date=January 22, 2012|access-date=September 16, 2020|website=Los Angeles Times|archive-date=27 November 2020|archive-url=https://web.archive.org/web/20201127111617/https://latimesblogs.latimes.com/dailydish/2012/01/forklore-a-very-important-sausage.html|url-status=live}}</ref> Today, lucanica sausage is identified as  ''[[Lucanica di Picerno]]'', produced in [[Basilicata]] (whose territory was part of the ancient Lucania).<ref>{{Cite web|url= https://www.artecibo.com/the-lucanica-di-picerno-a-historical-sausage|title= The Lucanica di Picerno, A Historical Sausage|access-date= September 16, 2020|website= Arte Cibo|archive-date= 14 August 2020|archive-url= https://web.archive.org/web/20200814102422/http://www.artecibo.com/the-lucanica-di-picerno-a-historical-sausage|url-status= live}}</ref>

''[[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 leaf|bay leaves]].<ref name=lacucinaitaliana>{{cite web |title=From North to South, Italian Sausages Variety |url=https://www.lacucinaitaliana.com/italian-food/italian-dishes/types-italian-sausages-north-south
|website=lacucinaitaliana.com | publisher=La Cucina Italiana |date=24 May 2020 |access-date=6 July 2024}}</ref> ''Salsiccia al finocchio'' ('[[fennel]] sausage') is a sausage popularised in the [[Sicily]] region.<ref>{{cite book |last=Gerard-Sharp |first=Lisa |page=[https://archive.org/details/sicily0000gera/page/128 128] |title=Sicily |year=2016 |publisher=Apa Publications |isbn=9781780053110 |url=https://archive.org/details/sicily0000gera/page/128}}</ref><ref name=ThefoodofItaly>{{cite book |last=Root |first=Waverley |page=[https://archive.org/details/foodofitaly0000root/page/604 604] |title=The food of Italy |year=1903–1992 |publisher=New York : Vintage Books |isbn=0679738967 |url=https://archive.org/details/foodofitaly0000root/page/604}}</ref> These sausages differ from the Tuscan style sausage due the addition of crumbed, dried fennel seeds to the other spices used.<ref name=Prosciutto>{{cite book |last=Bardi |first=Carla |page=[https://archive.org/details/prosciutto0000bard/page/44/mode/2up?q=salsiccia 44] |title=Prosciutto |year=2004 |publisher=South San Francisco : Wine Appreciation Guild |isbn=1-891267-54-X |url=https://archive.org/details/prosciutto0000bard/page/44/mode/2up?q=salsiccia}}</ref>

''Salsiccia fresca'' ('fresh sausage') is a type of sausage that is usually made somewhat spicy. It is made from fresh meat (often pork) and fat, and is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gut [[Sausage casing|casings]].<ref name=Prosciutto/><ref name=CulinariaItaly>{{cite book |last= |first= |page=[https://archive.org/details/culinariaitalypa0000unse_p3j1/page/240/mode/2up?q=Salsiccia 240] |title=Culinaria Italy : pasta, pesto, passion |year=2008 |publisher=H.f. Ullman/Tandem Verlag GmbH |isbn=978-3-8331-1049-8 |url=https://archive.org/details/culinariaitalypa0000unse_p3j1/page/240/mode/2up?q=Salsiccia}}</ref> ''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).<ref name=Prosciutto/> ''Salsiccia secca'' ('dried sausage') is an air dried sausages typically made from either the meat of domestic pigs or from the meat from wild boars.<ref name=Prosciutto/> ''Salsiccia toscana'' ('[[Tuscany|Tuscan]] sausage'), also known as ''sarciccia'', is made from various cuts of pork, including the shoulder and ham, which is chopped and mixed with herbs such as [[Salvia officinalis|sage]] and [[rosemary]].<ref name=CulinariaItaly/>

====Malta====
Maltese sausage ({{langx|mt|Zalzett tal-Malti}}) is made of pork, sea salt, black peppercorns, coriander seeds and parsley. It is short and thick in shape and can be eaten grilled, fried, stewed, steamed or even raw when freshly made. A barbecue variety is similar to the original but with a thinner skin and less salt.<ref>Lawrence, Georgina (30 June 2013). [http://www.tal-forn.com/2013/06/zalzett-malti-maltese-sausage-2/ ZALZETT MALTI ~ MALTESE SAUSAGE] {{webarchive|url=https://web.archive.org/web/20160513075544/http://www.tal-forn.com/2013/06/zalzett-malti-maltese-sausage-2/ |date=13 May 2016 }}. ''Tal-Forn''. Retrieved 24 May 2016.</ref><ref>Scicluna, Frank L. (January 2014). [http://ozmalta.com/wp-content/uploads/NEWS25.pdf How to make Maltese sausages] {{webarchive|url=https://web.archive.org/web/20170125162936/http://ozmalta.com/wp-content/uploads/NEWS25.pdf |date=25 January 2017 }}. ''ozmalta.com''. Consulate of Malta in South Australia Newsletter.  p. 14. Retrieved on 12 October 2016.</ref>

====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 (bread)|paska]] in Ukrainian baskets at [[Easter]] time and is blessed by the priest with holy water before being consumed.<ref>{{cite book|author=S. Yakovenko |editor=C. Etteridge |others=illustrated by T. Koldunenko |title=Taste of Ukraine |publisher=Sova Books |date=2013 |place=Lidcombe, NSW, Australia |isbn=9780987594310}}</ref>

====France and Belgium====
[[File:Sausage S France.jpg|thumb|[[Saucisson]]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 pudding|Black]], [[White pudding|White]] and  [[Red pudding]]s.

Specific [[:Category:French sausages|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;
** [[Blood sausage|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====
[[File:Milzwurst at Aumeister restaurant.jpg|thumb|A plate of German ''[[Milzwurst]]'' – [[spleen]] sausage, served with [[potato salad]], [[mayonnaise]] and lemon.]]
{{main|Category:German sausages}}

There is an enormous variety of German sausages. Some examples of German sausages include [[Hot dog|Frankfurters/Wieners]], [[Bratwurst|Bratwürste]], Rindswürste, [[Knackwurst|Knackwürste]], and [[Bockwurst|Bockwürste]]. [[Currywurst]], a dish of sausages with curry sauce, is a popular fast food in Germany.

====Greece====
[[File:Loukaniko.jpg|thumb|Loukaniko Lemonato]]

'''Loukániko''' ([[Greek language|Greek]]: λουκάνικο) is the common Greek word for [[pork]] sausage.

The name 'loukaniko' is derived from [[ancient Roman cuisine]].

====Nordic countries====
[[File:Sausages on a Barbecue.jpg|thumb|Sausages on a [[barbecue]] in Oslo]]
[[File:Mustamakkara Meal.jpg|thumb|right|Finnish ''[[mustamakkara]]'' served with lingonberry jam, milk, and a doughnut]]
[[Nordic countries|Nordic]] sausages ({{langx|da|pølse}}, {{langx|no|pølsa/pølse/pylsa/korv/kurv}}, {{langx|is|bjúga/pylsa/grjúpán/sperðill}}, {{langx|sv|korv}}, {{langx|fi|makkara}}) are usually made of 60–80% very finely ground pork, very sparsely spiced with [[Black pepper|pepper]], [[nutmeg]], [[allspice]] or similar sweet spices (ground [[mustard seed]], onion and sugar may also be added). Water, lard, rind, [[potato starch|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 dish]]es, 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&nbsp;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]]'', ''{{Interlanguage link|köttkorv|sv}}'' and ''[[isterband]]''; all of these, in addition to ''falukorv'', are often accompanied by potato mash or ''[[rutabaga#Preparation and use|rotmos]]'' (a root vegetable mash) rather than bread. ''[[Isterband]]'' is made of pork, barley groats and potato and is lightly smoked.

In Iceland, [[Lamb and mutton|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).<ref>{{cite web|url=https://kotiliesi.fi/ruoka/ryynimakkara/|title=Ryynimakkara on nostalginen makumuisto lapsuudesta|first=Hanna|last=Kuusisalo|work=[[Kotiliesi]]|date=11 May 2020|access-date=13 October 2024|language=fi}}</ref> There's also a [[blood sausage]] called ''[[mustamakkara]]'' (black sausage), which has become a traditional dish in the [[Tampere]] region.<ref>{{Cite web |url=https://yle.fi/a/3-6718539 |title=Verinen perinneherkku pitää pintansa Pirkanmaalla |last=Sirén |first=Anna |date=4 July 2013 |work=[[Yle]] |language=fi |access-date=13 October 2024}}</ref> Usually grilled sausages are very popular in Finland during the summer, especially in ''[[juhannus]]''.<ref>{{cite web|url=https://yle.fi/a/3-11991790|title=Tirisevä grillimakkara on joka juhannuksen horjumaton suosikki – tänäkin juhannuksena myynti kolminkertaistuu, kertovat lihatalot|first=Emma|last=Halla-aho|work=[[Yle]]|date=23 June 2021|access-date=13 October 2024|language=fi}}</ref>

====Portugal and Brazil====
[[File:Food at WikiCuritiba March 2012-15.jpg|thumb|right|Sausage in [[Curitiba]], Brazil]]
[[Embutido]]s (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====
[[File:Smoked sausage.jpg|thumb|Smoked sausage. [[Buryatia]], [[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 [[Peter the Great|Petrine reform]]s, when a lot of Western products and practices were introduced. Traditional sausages were based on mixing meat with cereals, much like modern [[kishka (food)|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 [[Russian Revolution|pre-revolutionary]] recipes specified as much as half [[pound (mass)|pound]] of [[saltpetre]] per a [[pood]] of meat.<ref>[https://www.kommersant.ru/doc/3047714 History of sausagemaking in Russia], [[Kommersant]], in Russian.</ref>

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 [[Bologna sausage|bologna]]s — [[Doctor's sausage|Doktorskaya sausage]] and its fatter [[Lyubitelskaya sausage|Lyubitelskaya]] variant, as well as generic [[Vienna sausage|wiener]]s and very status-loaded and scarce smoked sausages and [[salami]]s. Traditional sausages continued to be made for local consumption by the farmers and such, often sold on [[Kolkhoz market]]s, 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====
[[File:Sausage vendor in Madrid, Spain.jpg|thumb|left|Sausage vendor in Madrid, Spain]]
In Spain, fresh sausages, ''[[salchicha]]s'', which are eaten cooked, and cured sausages, ''[[embutido]]s'', 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 [[cocido]]s.

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|Nordic countries]] above''

====Switzerland====
{{see also|Swiss sausages and cured meats}}
[[File:Cervelat.jpg|thumb|[[Cervelat]]]]
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 [[Salame ticinese|salami]].