Editing Sausage (section)

===North America===
[[File:Hot dog with mustard.png|thumb|left|[[Hot dog]], the most common pre-cooked sausage in the United States and Canada]]
North American [[breakfast sausage|breakfast or country sausage]] is made from uncooked ground pork, breadcrumbs and salt mixed with [[Black pepper|pepper]], [[salvia officinalis|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 sausage|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.<ref name=":0">{{Cite book|url=https://books.google.com/books?id=fECgDwAAQBAJ&q=cincinnati+goetta+a+delectible+history|title=Cincinnati Goetta: A Delectable History|last=Woellert|first=Dann|date=2019|publisher=Arcadia Publishing|isbn=9781467142083|language=en|access-date=20 November 2020|archive-date=3 September 2021|archive-url=https://web.archive.org/web/20210903191225/https://books.google.com/books?id=fECgDwAAQBAJ&q=cincinnati+goetta+a+delectible+history|url-status=live}}</ref> [[Livermush]], originating in North Carolina, is made with pork, liver, and cornmeal or rice.<ref name=":0" />{{Rp|42}} All were developed by German immigrants.<ref name=":0" />

In Louisiana, there is a variety of sausage that is unique to its heritage, a variant of [[andouille]]. Unlike the original variety native to Northern France, Louisiana andouille has evolved to be made mainly of pork butt, not tripe, and tends to be spicy with a flavor far too strong for the mustard sauce that traditionally accompanies French andouille: prior to casing, the meat is heavily spiced with cayenne and black pepper. The variety from Louisiana is known as [[Tasso ham]] and is often a staple in [[Cajun cuisine|Cajun]] and [[Louisiana Creole cuisine|Creole]] cooking. Traditionally it is smoked over pecan wood or sugar cane as a final step before being ready to eat. In Cajun cuisine, [[boudin]] is also popular. Sausages made in the French tradition are popular in Québec, Ontario, and parts of the Prairies, where butchers offer their own variations on the classics.  Locals of [[Flin Flon]] are especially fond of the [[Saucisse de Toulouse]], which is often served with [[poutine]].

[[Hot dog]]s, also known as frankfurters or wieners, are the most common pre-cooked sausage in the United States and Canada. Another popular variation is the [[corn dog]], which is a hot dog that is deep fried in cornmeal batter and served on a stick. A common and popular regional sausage in New Jersey and surrounding areas is [[pork roll]], usually thinly sliced and grilled as a breakfast meat.

Other popular ready-to-eat sausages, often eaten in [[sandwich]]es, include [[salami]], American-style [[Bologna sausage|bologna]], [[Lebanon bologna]], [[prasky]], [[liverwurst]], and [[head cheese]]. [[Pepperoni]] and Italian sausage are popular [[pizza]] toppings.