Editing Sausage

{{short description|Meat product}}
{{About|the food}}
{{pp-vandalism|small=yes}}

{{Use dmy dates|date=June 2017}}
[[File:Wurstplatte.jpg|thumb|Plate of German sausage: [[Jagdwurst]], [[liver sausage]], [[blood sausage]], [[Westphalian ham]]]]
[[File:Sausage making-H-1.jpg|thumb|[[Sausage making]] at home]]

A '''sausage''' is a type of [[meat]] product usually made from [[ground meat]]—often [[pork]], [[beef]], or [[poultry]]—along with [[Edible salt|salt]], spices and other flavourings that is encased in a skin. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.

When used as an uncountable noun, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin.

Typically, a sausage is formed in a [[casing (sausage)|casing]] traditionally made from [[Gut (anatomy)|intestine]], but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are [[Cooking|cooked]] during processing, and the casing may then be removed.

[[Sausage making]] is a traditional [[food preservation]] technique. Sausages may be preserved by [[curing (food preservation)|curing]], [[Drying (food)|drying]] (often in association with fermentation or culturing, which can contribute to preservation), [[Smoking (food)|smoking]], or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked.

Sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the  flavouring or spicing ingredients (e.g., [[garlic]], peppers, [[wine]], etc.), and the manner of preparation. In the 21st century, [[vegetarian]] and [[vegan]] varieties of sausage in which plant-based ingredients are used instead of meat have become much more widely available and consumed.
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==Etymology==
The word ''sausage'' was first used in English in the mid-15th century, spelled {{lang|enm|sawsyge}}.<ref name="etymonline.com">{{cite web|url=http://www.etymonline.com/index.php?allowed_in_frame=0&search=sausage|title=sausage – Origin and history of sausage by Online Etymology Dictionary|website=www.etymonline.com|url-status=live|archive-url=https://web.archive.org/web/20170101090819/http://www.etymonline.com/index.php?allowed_in_frame=0&search=sausage|archive-date=1 January 2017|df=dmy-all}}</ref> This word came from Old North French {{lang|fro|saussiche}} (Modern French {{lang|fr|saucisse}}).<ref name="etymonline.com"/> The French word came from Vulgar Latin {{lang|la|salsica}} ("sausage"), from {{lang|la|salsicus}} ("seasoned with salt").<ref name="etymonline.com"/>

==History==
[[File:Salsiccia Italian pork sausage.jpg|thumb|Italian [[Sausages in Italian cuisine|''salsicce'']]]]
[[Sausage making]] is a natural outcome of efficient butchery. Traditionally, sausage makers [[Salting (food)|salted]] various [[tissue (biology)|tissues]] and [[organ (anatomy)|organs]] such as scraps, [[organ meat]]s, blood, and fat to help preserve them. They then stuffed them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape.

An [[Akkadian language|Akkadian cuneiform]] tablet records a dish of intestine casings filled with some sort of [[forcemeat]].<ref>Jean Bottéro, "The Cuisine of Ancient Mesopotamia", ''The Biblical Archaeologist'' '''48''':1:36-47 (March 1985) {{JSTOR|3209946}}</ref>

The [[Ancient Greece|Greek]] poet [[Homer]] mentioned a kind of [[blood sausage]] in the ''[[Odyssey]]'', [[Epicharmus]] wrote a comedy titled ''The Sausage'', and [[Aristophanes]]' play ''[[The Knights]]'' is about a sausage vendor who is elected leader. Evidence suggests that sausages were already popular both among the [[ancient Greeks]] and [[Ancient Rome|Romans]] and most likely with the various tribes occupying the larger part of Europe.<ref name="T-P">{{in lang|pl}} Eleonora Trojan, Julian Piotrowski, [http://www.poczytaj.pl/77818 ''Tradycyjne wędzenie''] {{webarchive|url=https://web.archive.org/web/20110929030838/http://www.poczytaj.pl/77818 |date=29 September 2011 }} AA Publishing. 96 pages. {{ISBN|978-83-61060-30-7}}</ref>

The most famous sausage in ancient Italy was from [[Lucania]] (modern [[Basilicata]]) and was called ''[[lucanica]]'', a name which lives on in a variety of modern sausages in the Mediterranean.<ref name="Riley2007">{{cite book|last=Riley|first=Gillian|author-link=Gillian Riley|url=https://books.google.com/books?id=-HStec87HdcC&q=The+Oxford+companion+to+Italian+food|title=The Oxford companion to Italian food|pages=301–302|date=2007|access-date=22 April 2020|publisher=[[OUP]]|location=Oxford|language=en|isbn=978-0-19-860617-8|oclc=602719737|archive-date=3 September 2021|archive-url=https://web.archive.org/web/20210903191225/https://books.google.com/books?id=-HStec87HdcC&q=The+Oxford+companion+to+Italian+food|url-status=live}}</ref> During the reign of the Roman emperor [[Nero]], sausages were associated with the [[Lupercalia]] festival.<ref name="All about sausages"/> Early in the 10th century during the [[Byzantine Empire]], [[Leo VI the Wise]] outlawed the production of [[blood sausage]]s following cases of [[food poisoning]].<ref name="All about sausages">{{cite web |url=http://www.victoriahansenfood.com/all-about-sausages/ |title=All About Sausages |date=24 August 2014 |website=www.victoriahansenfood.com |access-date=3 June 2015 |archive-date=11 December 2018 |archive-url=https://web.archive.org/web/20181211115126/http://www.victoriahansenfood.com/all-about-sausages/ |url-status=live }}</ref>

A [[Chinese sausage|Chinese type of sausage]] has been described, ''lap cheong'' ({{zh|p=làcháng|s=腊肠|t=臘腸}}) from the [[Northern and Southern dynasties]] ([[AD 420|420]]{{ndash}}[[589]]).<ref>Felicia Lee, [[Food Republic (website)|Food Republic]], Feb. 23, 2024, [https://www.foodrepublic.com/1513425/what-is-lap-cheong-chinese-sausage/ "What Is Lap Cheong And How Do You Cook With It?"] "The first written record in Chinese of sausage production as we know it –- that is, meat stuffed into casings –- dates to 455 AD. The description appeared in a guide titled "Essential Techniques for the Welfare of the People""</ref>  The modern type of ''lap cheong'' has a comparatively long [[shelf life]],<ref name="Zeuthen2007">{{cite book|last=Zeuthen|first=Peter|editor-last=Toldrá|editor-first=Fidel|chapter-url=https://books.google.com/books?id=ie2IxsLTqfgC&q=Handbook%20of%20Fermented%20Meat%20and%20Poultry&pg=PA4|title=Handbook of fermented meat and poultry|chapter=1. A Historical Perspective of Meat Fermentation. Early Records Of Fermented Meat Products. Raw Cured Ham|page=4|date=2007|publisher=John Wiley & Sons |access-date=22 April 2020|language=en|isbn=978-0-470-37643-0|oclc=1039150137|archive-date=3 September 2021|archive-url=https://web.archive.org/web/20210903191225/https://books.google.com/books?id=ie2IxsLTqfgC&q=Handbook+of+Fermented+Meat+and+Poultry&pg=PA4|url-status=live}}</ref> mainly because of a high content of [[lactobacilli]]—so high that it is considered sour by many.{{Who|date=May 2023}}{{Citation needed|date=May 2025}}

==Casings==
{{main|Casing (sausage)}}
[[File:Monroe Sausage.jpg|thumb|[[Monroe Sausage]] using Natural Hog Casing]]
Traditionally, sausage casings were made of the cleaned intestines,<ref>{{Cite book|url=https://books.google.com/books?id=bba8f3a89TQC&q=Traditionally%2C+sausage+casings+were+made+of+the+clean+intestines&pg=PA119|title=The Complete Guide to Preserving Meat, Fish, and Game: Step-by-step Instructions to Freezing, Canning, and Smoking|last=Oster|first=Kenneth V.|date=2011|publisher=Atlantic Publishing Company|isbn=9781601383433|language=en|url-status=live|archive-url=https://web.archive.org/web/20171119194228/https://books.google.com/books?id=bba8f3a89TQC&pg=PA119&dq=Traditionally,+sausage+casings+were+made+of+the+clean+intestines&hl=en&sa=X&ved=0ahUKEwjdkuyft-PUAhUM6WMKHY-ZDbQQ6AEIJzAA#v=onepage&q=Traditionally,%20sausage%20casings%20were%20made%20of%20the%20clean%20intestines&f=false|archive-date=19 November 2017|df=dmy-all}}</ref> or stomachs in the case of [[haggis]] and other traditional puddings. Today, natural casings are often replaced by [[collagen]], [[cellulose]], or even plastic casings, especially in the case of industrially manufactured sausages. However, in some parts of the [[southern United States]], companies like Snowden's, [[Monroe Sausage]], Conecuh Sausage, and Kelly Foods still use natural casings, primarily from hog or sheep intestines.<ref>{{Cite web |last=Velasco |first=Eric |date=2021-12-24 |title=Eat your way along the Lower Alabama Smoked Sausage Trail |url=https://yellowhammernews.com/eat-your-way-along-the-lower-alabama-smoked-sausage-trail/ |access-date=2024-07-15 |website=Yellowhammer News |language=en-US}}</ref>

==Ingredients==
[[File:Grinners breakfast.jpg|thumb|Full Scottish breakfast: [[black pudding]], [[Lorne sausage]], toast, fried mushrooms and baked beans]]
A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing. Ingredients may include a cheap [[starch]] filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek.<ref name="beebswozzle">[https://www.bbc.co.uk/food/pork_sausages BBC: Pork sausage recipes] {{webarchive|url=https://web.archive.org/web/20131226151803/http://www.bbc.co.uk/food/pork_sausages|date=26 December 2013}}. "The meat may be mixed with breadcrumbs, cereals or other ingredients such as leek or apple."</ref> The meat may be from any animal but is often pork, beef or [[veal]], or poultry. The lean meat-to-fat [[ratio]] depends upon the style and producer. The meat content as labelled may exceed 100%, which happens when the weight of meat exceeds the total weight of the sausage after it has been made, sometimes including a drying process which reduces water content.

In some jurisdictions foods described as sausages must meet regulations governing their content. For example, in the United States, the [[United States Department of Agriculture|Department of Agriculture]] specifies that the fat content of different defined types of sausage may not exceed 30%, 35% or 50% by weight; some sausages may contain binders or extenders.<ref>{{cite web|url=http://www.cfsan.fda.gov/~lrd/9CF319.html|archive-url=https://web.archive.org/web/20071219033648/http://www.cfsan.fda.gov/~lrd/9CF319.html|archive-date=19 December 2007|title=USDA Standards of Identity; see Subparts E, F and G}}</ref><ref>{{cite web|url=http://www.gpo.gov/fdsys/pkg/CFR-2012-title9-vol2/pdf/CFR-2012-title9-vol2-part319.pdf|title=PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION, parts E, F, and G|url-status=live|archive-url=https://web.archive.org/web/20140112205028/http://www.gpo.gov/fdsys/pkg/CFR-2012-title9-vol2/pdf/CFR-2012-title9-vol2-part319.pdf|archive-date=12 January 2014|df=dmy-all}}</ref>

Many traditional styles of sausage from Asia and mainland Europe use no bread-based filler and include only meat (lean meat and fat) and flavorings.<ref>''Joy of Cooking'', Rombauer and Becker; ''The Fine Art of Italian Cooking'', Bugialli</ref> In the United Kingdom and other countries with [[English cuisine]] traditions, many sausages contain a significant proportion of bread and starch-based fillers, which may comprise 30% of ingredients. The filler in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from the meat.<ref name=beebbanger>{{cite news|url=http://news.bbc.co.uk/1/hi/uk/2284846.stm|title=What's in the great British banger?|date=27 September 2002|via=news.bbc.co.uk|url-status=live|archive-url=https://web.archive.org/web/20071227173620/http://news.bbc.co.uk/1/hi/uk/2284846.stm|archive-date=27 December 2007|df=dmy-all}}</ref>

When the food processing industry produces sausages for a low [[price point]], almost any part of the animal can end up in sausages, varying from cheap, fatty specimens stuffed with meat blasted off the carcasses ([[mechanically recovered meat]], MRM) and [[rusk]]. On the other hand, the finest quality contain only choice cuts of meat and seasoning.<ref name=beebswozzle/> In Britain, "meat" declared on labels could in the past include fat, connective tissue, and MRM. These ingredients may still be used but must be labelled as such, and up to 10% water may be included without being labelled.<ref name=beebbanger/>

==National varieties==

[[File:Russian Sausage Making.jpg|thumb|[[Sausage making]] 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====
{{lang|ms|Belutak}} is the traditional [[Brunei]]an beef sausage.<ref name="Azli 10.5.2021">{{cite news |author=Azli Azney |title=On a journey to become Brunei's biggest belutak producer: Nikmat Rose |date=10 May 2021 |work=Biz Brunei |url=https://www.bizbrunei.com/2021/05/on-a-journey-to-become-bruneis-biggest-belutak-producer-nikmat-rose/ |access-date=19 November 2021 |url-status=live |archive-url=https://web.archive.org/web/20210509234959/https://www.bizbrunei.com/2021/05/on-a-journey-to-become-bruneis-biggest-belutak-producer-nikmat-rose/ |archive-date=9 May 2021}}</ref> 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.<ref name="Azli 10.5.2021" /><ref name="Reyes 10.9.2020">{{cite news |author=Lai S. Reyes |title=A taste of satay, ambuyat, trey amok, ayam masak merah, mohinga, larp, hokkien mee, tom yum, goi cuon & adobo |date=10 September 2020 |work=[[Philstar]] |url=https://www.philstar.com/lifestyle/food-and-leisure/2020/09/10/2041207/taste-satay-ambuyat-trey-amok-ayam-masak-merah-mohinga-larp-hokkien-mee-tom-yum-goi-cuon-adobo |access-date=19 November 2021 |url-status=live |archive-url=https://web.archive.org/web/20201129192001/https://www.philstar.com/lifestyle/food-and-leisure/2020/09/10/2041207/taste-satay-ambuyat-trey-amok-ayam-masak-merah-mohinga-larp-hokkien-mee-tom-yum-goi-cuon-adobo |archive-date=29 November 2020 }}</ref> It is then fermented through dehydration.<ref name="Azli 10.5.2021" /> Belutak is a common side dish alongside [[ambuyat]].<ref name="Reyes 10.9.2020" />

====China====
{{Main|Chinese sausage}}
[[File:Smoked Chinese sausage.jpg|thumb|Smoked sausages from [[Harbin]], China]]
A European-style smoked savory ''hóng cháng'' ({{zh|t=紅腸|s=红肠}} ''red sausage'') is produced in Harbin, China's northernmost major city.<ref name="cnntravel">
{{cite web
 |url         = http://travel.cnn.com/shanghai/eat/around-china-31-dishes-808639
 |title       = 31 dishes: A guide to China's regional specialties
 |publisher   = CNN Travel
 |access-date  = 3 March 2014
 |url-status     = live
 |archive-url  = https://web.archive.org/web/20140225065916/http://travel.cnn.com/shanghai/eat/around-china-31-dishes-808639
 |archive-date = 25 February 2014
 |df          = dmy-all
}}</ref> 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.<ref name="cnntravel"/>

[[Lap cheong]] ({{Zh|s=腊肠|t=臘腸|p=làcháng|j=laap6 coeng4|cy=laahp chéung}}; also lap chong, lap chung, lop chong) are dried pork sausages that look and feel like pepperoni but are much sweeter. In southwestern China, sausages are flavored with salt, red pepper and wild pepper. People often cure sausages by smoking and air drying.{{Citation needed|date=May 2023}}

====Taiwan====
[[Small sausage in large sausage]], a segment of Taiwanese pork sausage is wrapped in a sticky rice sausage to make this delicacy, usually served chargrilled.

====Laos====
[[File:Lao Sai Oua.jpg|thumb|Sai Oua is an herbaceous Lao pork sausage]]
There are several [[Lao sausage]] types, but the most popular are [[sai ua]] and [[sai gork]] that have a unique taste and are different from most sausages found internationally. Sai oua is an ancient Lao word that literally combines sai (intestine) with ua (stuffed). It originated from Luang Prabang, an ancient royal capital of the former [[Lan Xang]] kingdom (1353–1707) located in Northern Laos.<ref>{{cite book |last=Massie |first=Victor-Alphonse |url=https://archive.org/details/DictionnaireFranais-laotien_546/mode/1up?view=theater |title=Dictionnaire français-laotien: Mission Pavie, exploration de l' indochine (Latin characters) |year=1894|page=108}}</ref> 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.<ref>{{Cite web|url=http://www.seasite.niu.edu/lao/otherTopics/foods/recipe12.htm|title=Lao Reci-pes|website=www.seasite.niu.edu|access-date=15 July 2023|archive-date=31 May 2012|archive-url=https://web.archive.org/web/20120531110928/http://www.seasite.niu.edu/lao/otherTopics/foods/recipe12.htm|url-status=dead}}</ref> Both sai ua and sai gork are some of the most popular traditional Lao dishes enjoyed by Lao people not only in Laos<ref>{{Cite web|url=https://laostravel.com/laotian-food/|title=Laotian food - 15 Famous Dishes You Must Try When Travel in Laos|website=Laos Travel|date=November 4, 2015|access-date=July 15, 2023}}</ref> but also in countries where Lao people have migrated to.<ref>{{Cite web|url=https://www.nytimes.com/2022/03/08/dining/lao-food-cuisine.html/|title=Once Obscured in the U.S., Lao Cooks Share and Celebrate Their Cuisine |first=Tejal|last=Rao|website=The New York Times|date=March 8, 2022|access-date=July 15, 2023}}</ref>

====Philippines====
{{Main|Longaniza#Philippines}}
[[File:09794jfFajardo Echague Street Loyola Sampaloc Quiapo Manilafvf 16.jpg|thumb|Various types of Philippine ''[[longganisa]]'' in [[Quiapo, Manila]]]]
In the Philippines, sausages are generally called ''[[longaniza]]'' ([[Filipino language|Filipino]]: ''longganisa'') in the northern regions and ''[[chorizo]]'' ([[Visayan languages|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.<ref name="polistico">{{cite book|author =Edgie Polistico|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo}}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>

====Thailand====
[[File:Sai krok isan.jpg|thumb|''Sai krok Isan'' being freshly grilled at a market in [[Uttaradit province|Uttaradit]], Thailand]]
There are many varieties of sausages known to [[Thai cuisine]], some of which are specialities of a specific [[Regions of Thailand|region of Thailand]]. From [[northern Thailand]] comes ''[[sai ua]]'', a grilled minced pork sausage flavored with [[Thai curry|curry paste]] and fresh herbs.<ref>{{cite web |url=http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=188 |title=::Sai-ua ,Lanna Food,Thai Food,Thai Lanna Food,Food and Cuisine,Northern Thai Food,Herb,Thai Ingredient:: |publisher=Library.cmu.ac.th |date=9 July 2007 |access-date=6 November 2013 |url-status=live |archive-url=https://web.archive.org/web/20131023061622/http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=188 |archive-date=23 October 2013 |df=dmy-all }}</ref> 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]]).<ref>{{cite web |url=http://www.shesimmers.com/2011/04/northeastern-thai-sour-sausage-sai-krok.html |title=Thai Fermented Sausages from the Northeast (Sai Krok Isan ไส้กรอกอีสาน) |publisher=Shesimmers.com |date=23 April 2011 |access-date=6 November 2013 |url-status=live |archive-url=https://web.archive.org/web/20131023121154/http://shesimmers.com/2011/04/northeastern-thai-sour-sausage-sai-krok.html |archive-date=23 October 2013 |df=dmy-all }}</ref>

====Vietnam====
[[File:Giò lụa.jpg|thumb|A plate of [[giò lụa]]]]
{{Further|Chả|Chả lụa}}

===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]].

===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#South America|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 dog]]s or [[Vienna sausage]]s). 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 and/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.<ref>{{cite web |url=http://www.asadoargentina.com/article/sausage-chorizo/ |title=Sausage-Chorizo |publisher=Asado Argentina |access-date=31 January 2012 |url-status=live |archive-url=https://web.archive.org/web/20120212140247/http://www.asadoargentina.com/article/sausage-chorizo/ |archive-date=12 February 2012 |df=dmy-all }}</ref> 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]]''.<ref>{{cite web |url=http://www.argentina.ar/_en/country/C161-the-gastronomy-in-the-world.php |title=Argentina – The gastronomy in the World |publisher=Argentina.ar |date=14 November 2007 |access-date=31 January 2012 |url-status=live |archive-url=https://web.archive.org/web/20120323163916/http://www.argentina.ar/_en/country/C161-the-gastronomy-in-the-world.php |archive-date=23 March 2012 |df=dmy-all }}</ref>

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]]).<ref>{{cite web |url=http://www.clarin.com/diario/2005/05/27/sociedad/s-04201.htm |title=La salchicha de viena cumple 200 años |publisher=Clarin.com |date=27 May 2005 |access-date=31 January 2012 |url-status=live |archive-url=https://web.archive.org/web/20090312075259/http://www.clarin.com/diario/2005/05/27/sociedad/s-04201.htm |archive-date=12 March 2009 |df=dmy-all }}</ref><ref>{{cite web | url = http://www.pasqualinonet.com.ar/Propuesta%20empanada.htm | language = es | title = La inmigración: hecho integrador de La Argentina y el surgir de una nueva gastronomía | work = La Cocina de Pasqualino Marchese | archive-url = https://web.archive.org/web/20100721223239/http://www.pasqualinonet.com.ar/Propuesta%20empanada.htm | archive-date = 21 July 2010}}</ref>

====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, Chile|San Carlos]] are known among Chileans for having the best ''longanizas''.<ref>[http://www.thisischile.cl/1253/2/gastronomy/News.aspx  Gastronomy, Chile's top traditional foods: a visitor's guide] {{webarchive|url=https://web.archive.org/web/20131111172557/http://www.thisischile.cl/1253/2/gastronomy/News.aspx |date=11 November 2013 }} 29 July 2009, retrieved 6 August 2013</ref><ref>{{usurped|1=[https://web.archive.org/web/20131111164444/http://www.atlasvivodechile.com/?s=longanizas Chilean Longanizas, detailed explanation of the traditional method]}} www.atlasvivodechile.com retrieved 11 November 2013</ref>

Another traditional sausage is the ''prieta'', the Chilean version of [[black pudding|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 ''[[asado]]s'' 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====
[[File:Butifarras soledeñas.jpg|thumb|[[Butifarras Soledeñas]] from [[Soledad, Atlántico]], Colombia]]
A grilled chorizo served with a buttered ''[[arepa]]'' is one of the most common [[street food]]s 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), ''[[butifarra]]s'' (of [[Catalan cuisine|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====
[[File:Salchicha oaxaqueña.png|thumb|upright|left|Salchicha oaxaqueña, a type of semi-dry sausage from the Mexican state of [[Oaxaca]]]]
The most common [[Mexican cuisine|Mexican]] sausage by far is ''[[Chorizo#Mexico|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 burrito]]s and [[taco]]s. ''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====
[[file:Chorizo de Cojutepeque.jpg|thumb|upright|Typical sausages from Cojutepeque, 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===
[[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.

===Oceania===

====Australia====
[[File:Cooking snags over campfire.jpg|thumb|Australian "snags" cooking on a campfire]]

Australian sausages have traditionally been made with beef, pork and [[Chicken (food)|chicken]], while recently [[game meat]]s such as [[kangaroo meat|kangaroo]] have been used that typically have much less fat. English style sausages, known colloquially as "snags", come in two varieties: thin, that resemble an English 'breakfast' sausage, and thick, known as 'Merryland' in South Australia. These types of sausage are popular at [[barbecue]]s and can be purchased from any butcher or supermarket. [[Devon (sausage)|Devon]] is a spiced pork sausage similar to [[Bologna sausage]] and [[Gelbwurst]]. It is usually made in a large diameter, and it is often thinly sliced and eaten cold in sandwiches.

[[Mettwurst]] and other German-style sausages are highly popular in [[South Australia]], often made in towns like [[Hahndorf, South Australia|Hahndorf]] and [[Tanunda, South Australia|Tanunda]], due to the large German immigration to the state during early settlement. Mettwurst is usually sliced and eaten cold on sandwiches or alone as a snack. A local variation on [[cabanossi]], developed by Italian migrants after World War II using local cuts of meat, is a popular snack at parties. The Don small goods company developed a spiced snack-style sausage based on the cabanossi in 1991 called Twiggy Sticks.

In Australia it is common to eat a sausage on a single slice of bread topped with onions and either tomato or barbeque sauce. This food item is known as a [[sausage sizzle]].<ref>{{Cite web |date=2022-07-12 |title=Cost of living snags the iconic Bunnings sausage sizzle |url=https://thewest.com.au/business/retail/rising-cost-of-living-snags-the-iconic-bunnings-sausage-sizzle-as-community-groups-call-for-price-increase-c-7501859 |access-date=2022-12-14 |website=The West Australian |language=en}}</ref>

==Vegetarian versions==
{{see also|Vegetarian hot dog}}
[[File:Beyond Sausage 2.jpg|thumb|Vegan sausages]]

[[Vegetarianism|Vegetarian]] and [[Veganism|vegan]] sausages are also available in some countries, or can be made from scratch at home.<ref>{{cite book|last=Peery|first=Susan Mahnke|title=Home Sausage Making|year=2002|publisher=Storey Books|location=North Adams, Mass.|isbn=978-1-58017-471-8|pages=201–212|chapter-url=https://books.google.com/books?id=9RwtfASSFaYC&q=%22vegetarian%20sausage%22&pg=PA201|edition=3rd|author2=Reavis, Charles G.|chapter=Vegetarian Sausages|url-status=live|archive-url=https://web.archive.org/web/20160511104106/https://books.google.com/books?id=9RwtfASSFaYC&lpg=PA283&dq=%22vegetarian%20sausage%22&pg=PA201|archive-date=11 May 2016|df=dmy-all}}</ref> These may be made from [[tofu]], [[seitan]], [[nut (fruit)|nuts]], [[pulse (legume)|pulses]], [[mycoprotein]], [[soybean|soya]] protein, vegetables or any combination of similar ingredients that will hold together during cooking.<ref>{{cite news|last=Lapidos|first=Juliet|title=Vegetarian Sausage: Which imitation pig-scrap-product is best?|url=http://www.slate.com/articles/life/food/2011/06/vegetarian_sausage.single.html|newspaper=Slate|date=8 June 2011|url-status=live|archive-url=https://web.archive.org/web/20130527214046/http://www.slate.com/articles/life/food/2011/06/vegetarian_sausage.single.html|archive-date=27 May 2013|df=dmy-all}}</ref> These sausages, like most meat-replacement products, generally fall into two categories: some are shaped, colored, flavored, and spiced to replicate the taste and texture of meat as accurately as possible; others such as the [[Glamorgan sausage]] rely on spices and vegetables to lend their natural flavor to the product and no attempt is made to imitate meat.<ref>{{cite news |last=Godwin |first=Nigel |title=St David's Day recipes: Glamorgan sausages |url=https://www.telegraph.co.uk/foodanddrink/recipes/4864411/St-Davids-Day-recipes-Glamorgan-sausages.html |newspaper=The Daily Telegraph |location=London |date=27 February 2009 |url-status=live |archive-url=https://web.archive.org/web/20120524094805/http://www.telegraph.co.uk/foodanddrink/recipes/4864411/St-Davids-Day-recipes-Glamorgan-sausages.html |archive-date=24 May 2012 |df=dmy-all }}</ref> While not vegetarian, the soya sausage was invented 1916 in Germany. First known as ''Kölner Wurst'' ("Cologne Sausage") by later German Chancellor [[Konrad Adenauer]] (1876–1967).<ref>{{cite web|title=Bibliografische Daten: GB131402 (A) ― 28 August 1919|url=http://worldwide.espacenet.com/publicationDetails/biblio?locale=de_EP&CC=GB&NR=131402|publisher=Espacenet|access-date=24 July 2013|archive-date=28 February 2016|archive-url=https://web.archive.org/web/20160228060212/http://worldwide.espacenet.com/publicationDetails/biblio?locale=de_EP&CC=GB&NR=131402|url-status=live}}</ref>
{{clear}}

==Gallery==
<gallery mode="packed">
File:Salami aka.jpg|[[Salami]], a cured sausage
File:Veg sausages beans.jpg|[[Vegetarian sausages]] with [[baked beans]] on toast
File:Chorizo cortado.jpg|A sliced chorizo sausage
File:Small sausage rolls.jpg|Two sausage rolls on a plate
File:Salsiccealsugo.jpg|Italian [[Sausages in Italian cuisine|''salsicce'']] with tomato sauce
File:Tray-of-sausages.jpg|Sausages after [[roasting]]
File:Sausage Sandwich.jpg|A [[sausage sandwich]] with egg and ketchup
File:Raw sausages.jpg|Raw sausages
File:Grillen (10584565295).jpg|Some sausages grilling
File:Yam mu yo.jpg|''Yam mu yo'', a Thai sausage salad
File:Alloco.JPG|Sausage and [[alloco]] (plantain banana), [[Abidjan]] (Ivory Coast)
File:Salmon Sausage Poland.jpg|A [[Salmon as food|salmon]] sausage
</gallery>

==See also==

* [[List of sausages]]
* [[List of smoked foods]]
* [[Pigs in culture]]
'''Similar food'''
* {{Annotated link|Kofte}}
* {{Annotated link|Seekh kebab}}
* {{Annotated link|Shish kofta}}
* {{Annotated link|Kabab koobideh}}
* {{Annotated link|Mititei}}
* {{Annotated link|Ćevapi}} 
* {{Annotated link|Kuru köfte}}
* {{Annotated link|Kebapcheta}}

==References==
{{reflist}}

==External links==
{{commons category|Sausages}}
{{Cookbook|Sausage}}
{{Cookbook|Vegan cuisine#Vegan Bratwurst|l1=Vegan Bratwurst}}
* [http://www.englishbreakfastsociety.com/british-sausage.html The British Sausage] by The English Breakfast Society

{{Sausage}}
{{Meat|state=expanded}}
{{Authority control}}

[[Category:Sausages| ]]
[[Category:Garde manger]]
[[Category:Charcuterie]]
[[Category:Meat industry]]
[[Category:Meat]]
[[Category:Types of food]]
[[Category:World cuisine]]
[[Category:Northern Irish cuisine]]
[[Category:Smoked meat]]
[[Category:Ancient dishes]]